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I Would Like A Woman's Opinion

kimis

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kimis Collaborator
kimis
Posted

Hello! has anyone experienced changes in their menstral cycle after going on the diet? I notice each month pms symptoms get worse. I was thinking it has something to do with hormones being suppressed during the years I was eating gluten....and now they are just going crazy or something. Please please please let me know what you think!

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mslee Apprentice
mslee
Posted

It's still kinda hard to tell I'm on my 4th month gluten-free, but overall it seems less painful for me.

Adelle Enthusiast
Adelle
Posted

I've been gluten-free for just about 2 years (yay!).

This might be TMI, but you ask so I'm gonna tell you! I've noticed MAJOR differences!! I used to have HEAVY HEAVY HEAVY bleeding for 7 days with debilitating cramps (I couldn't stand up for like 3 days, it was UNCOOL). Now I have heavy ish bleeding for 3 days, spotting for 2 and I'm DONE! I had really icky PMS for a while, but I don't have ANY anymore.

I would say that it's entirely possible that your body is detoxing from gluten. I have no idea for sure though. I can tell you that I've been completely regular and perfect for 19 months now because we were TTC (before we discovered my husband's infertility and gave up) and I track my cycle religiously even though we can't have children, so I KNOW about the changes my body goes through.

Give it time and I hope it gets better for you!

Mtndog Collaborator
Mtndog
Posted

I got really really tired during PMS. That went away as did the heaviness and length of my cycle.

ShayFL Enthusiast
ShayFL
Posted

For 4 months the gluten-free diet made my cycle longer (34 days), but it is now back to my normal 30 days. No cramps since gluten-free until the one I am having right now. And yesterday and today extreme nausea. I have NEVER had nausea before with my period. So I looked online and it appears that nausea is a symptom of perimenopause. I am 39, so I guess it is my time. I cant blame everything on gluten or changes to the gluten-free diet.

fedora Enthusiast
fedora
Posted

Mine got totally regularly for four months then something threw me off big time. But my flow is the same, BUT my emotional PMS is sooooooo much better. I would get so mad and bitter and for those four months, nothing. When I got thrown off, I did get moody. I am about to get my period now and emotionally I feel fine. YEAH. Hopefully yours will balance out soon and be improved.

celiac-mommy Collaborator
celiac-mommy
Posted

Just a thought, but do you eat a lot of sugar or high carbs? There are many dietary components that can affect your cycle too.

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purple Community Regular
purple
Posted

My 19 yr old dd had pms so bad I took her to the doc and found out she is allergic to gluten. I thought she was going to bleed to death. The pain was unbearable. She was in college at the time and exhausted. She had middle of the month pain too. He put her on Vit B's with magnesium and she never complains much any more.

ThatlldoGyp Rookie
ThatlldoGyp
Posted

Yes! I went from a 28 day cycle to a 24 day cycle and I certainly am having less "Big D" right before hand, and cramping before has gotten a LOT better! It was sort of unpredictable around for a year and then settled into the "new cycle" of every 24 days. Wish it had gone the other way and went to a 32 day cycle instead, lol! I am so glad that someone had the guts to ask this, I was wondering it myself! Thanks!

Jenny (AZ via TX) Enthusiast
Jenny (AZ via TX)
Posted

The pain I get in my back is actually worse since going gluten-free. My periods are kind of screwy right now so maybe the pain is from that. I was also told I am estrogen dominant and started taking progesterone so hopefully all of that will get better soon. Oh yeah, I'm also perimenopausal, which symptoms seem to have kicked in a lot more since going gluten-free. So many variables, don't know if it has to do with celiac or not. At least I'm not so moody anymore so things are looking up! :D

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    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
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    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

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      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      High DGP-A with normal IGA

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      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
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