Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Seizure Like Attacks

junevarn

Recommended Posts

junevarn Rookie
junevarn
Posted

Hi all.

I know that I am gluten and dairy intolerant due to Enterolab and I have one of the genes. I also have had indigestion, gas,pain bloating etc for as long as I can remember. I have been gluten and dairy free since October.

My problem is that I get these attacks once a month. They feel like a seizure .The last time happened after being at a Mexican restaurant with a friend on Saturday. I had shrimp fajitas with corn tortillas. A short time later my legs started shaking. Then my upper body started. I had diarrhea and then I started vomiting uncontrollably. Then I got palpitations and shortness of breath with anxiety. I was told that I have panic attacks but even when I take anti anxiety meds during an attack they last for at least 3 hours. I also have anti vomiting meds and that doesn't stop it either. I had to stay over my friends house since I live 45 minutes away and I was in no shape to drive home. I have had these attacks for ten years now. (I'm 48) They occur about once every month or so.

My Mom has had this since she was 20. She's now 80. She has osteoporosis and has had pancreatitis, bowel absceses, gall bladder surgery and diverticulitis.

Has anyone experienced this and had relief after a while on the diet? I'm guessing there was something wrong with the meal on Saturday. I really don't want to have a biopsy and I'm afraid to eat anywhere but at home at this point. It has been frustrating dealing with MDs. By the way I'm an RN. I can't figure out what else it could be but severe food intolerances.

Thanks for listening.

Sincerely,

June

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Guest jhmom
Guest jhmom
Posted

Hi June, I am so sorry! I have never heard of a reaction like that :o it must have been terrible! The only thing I could think of is a possible cross contamination issue. I am like you I do not eat out at all and if I do I bring it home. I learned my lesson after eating what I thought was a safe meal from Chick-fil-a while going out of town for the Christmas holidays. To make a long and gross story short, a trip that should have taken us 2 hours took 4 1/2!!!!!! ;)

I would stick to foods you know for certain are gluten-free for a month and see if it happens again.

Hang in there :)

KaitiUSA Enthusiast
KaitiUSA
Posted

I get the anxiety part with the shortness of breath whenever I am glutened. They always told me to breathe into a paper bag because the shortness of breath leads to my anxiety starting because I can't breath right. Anyways I have never had a reaction like that. Have you talked with your doctor about it? When you get a gluten reaction do you normally vomit? You could have had a reaction to the food. I have heard of people shaking when they don't feel well but I'm not sure if it is to the degree you are talking about with your upper body starting to shake to. I would definately consult with a doctor just to get an opinion on it. Hope it gets better :D

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      130,014
    • Most Online (within 30 mins)
      7,748
    Krista Silcox
    Newest Member
    Krista Silcox
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • ShariW
      Latent celiac, need to go gluten free, advice on kitchen "reset?"

      By ShariW · Posted

      These look great!  I follow several people who frequently post gluten-free recipes online (plus they sell their cookbooks). "Gluten Free on a Shoestring" and "Erin's Meaningful Eats>"
    • Scott Adams
      Latent celiac, need to go gluten free, advice on kitchen "reset?"

      By Scott Adams · Posted

      Sounds great, we also have lots of recipes here: https://www.celiac.com/celiac-disease/gluten-free-recipes/
    • ShariW
      Latent celiac, need to go gluten free, advice on kitchen "reset?"

      By ShariW · Posted

      When I had to go gluten-free, the rest of my family still ate gluten. They still eat regular bread products and crackers, but there are no other gluten-containing foods in the house. I bought a separate toaster that is only used for gluten-free products, and thoroughly cleaned all cookware, dishes and surfaces. We do have to be very careful with cross-contact, for instance when someone else is making a sandwich with wheat bread. Then I went through my cupboards and pantry, I set aside everything else with gluten and gave it away - flour and baking mixes, pasta, etc. So when I cook any recipe that calls for flour (perhaps for thickening) or bread crumbs like Panko, I only use gluten-free. My cupboard now holds gluten-free baking flour, tapioca flour, rice flour, almond flour, gluten-free oats, gluten-free grits, gluten-free cornmeal, and a few gluten-free baking mixes for occasional use. On the odd occasion when we have pasta, it is gluten-free - nobody notices the difference in the "new" lasagna. I have found several good recipes that are gluten-free and everyone loves them. A family favorite is the Tarta de Santiago, a naturally gluten-free treat made with almond flour.
    • Scott Adams
      Latent celiac, need to go gluten free, advice on kitchen "reset?"

      By Scott Adams · Posted

      This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):    
    • Scott Adams
      How many people also get sick from the following prolamins?

      By Scott Adams · Posted

      Exactly, everyone with celiac disease technically has an "intolerance" to these: Wheat: The prolamin is called gliadin. Barley: The prolamin is called hordein. Rye: The prolamin is called secalin. Around 9% of celiacs also should avoid oats (but around the time of diagnosis this may be much higher--some will have temporary intolerance): Oats: The prolamin is called avenin. I had to avoid this for 1-2 years after my diagnosis until my gut healed: Corn: The prolamin is called zein. Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful:    
×
×
  • Create New...