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

Vomiting With Celiac


astid929

Recommended Posts

astid929 Newbie

I was just curious if anyone out there had vomiting as a major symptom of their celiac. I've read and understand that the symptoms are widespread (which is frustrating), but I've only seen one or two places that say vomiting sometimes occurs in children. I originally had an endoscopy b/c I was having "attacks" of V&D about once a week. They diagnosed with me Celiac - Marsh stage 3, yet my vitamin levels were sufficient and blood work was negative. I'm just not convinced and had no other symptoms. It's been 10 months since I've gone gluten-free and though I'm not vomiting anymore, I don't feel any other positive effects from the diet. Still tired, draggy and quite often bloated. I could go for a 2nd endoscopy, but I'm on the diet so that's not feasible. Colonoscopy came back clear. Thoughts?

Thanks!


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



Celiac.com Sponsor (A8-M):



happygirl Collaborator

You could go back for an endoscopy - to see if your villi damage has healed. If you had Marsh 3 damage, its pretty certain you have Celiac.

I think it would be well worth it to seek another opinion, in order to determine the cause of your symptoms. It could be something else going on.

Lisa Mentor

Welcome!

Are you certain that you are 100% gluten free. Gluten can be very tricky and hide in the most unusual places. Could you getting bits of gluten from a used toaster, shampoos, lotions, lip balms, meds, vitamins...

Yes, vomiting was a part of my symptoms.

kenlove Rising Star

I threw up daily for 6 months before being diagnosed a few years ago. That was the first a primary symptom before I started to get DH. Sure dont miss it all. I'f i get gluten by accident I have other troubles now but since going gluten-free i've not thrown up again.

Ken

I was just curious if anyone out there had vomiting as a major symptom of their celiac. I've read and understand that the symptoms are widespread (which is frustrating), but I've only seen one or two places that say vomiting sometimes occurs in children. I originally had an endoscopy b/c I was having "attacks" of V&D about once a week. They diagnosed with me Celiac - Marsh stage 3, yet my vitamin levels were sufficient and blood work was negative. I'm just not convinced and had no other symptoms. It's been 10 months since I've gone gluten-free and though I'm not vomiting anymore, I don't feel any other positive effects from the diet. Still tired, draggy and quite often bloated. I could go for a 2nd endoscopy, but I'm on the diet so that's not feasible. Colonoscopy came back clear. Thoughts?

Thanks!

TracyB Apprentice
I was just curious if anyone out there had vomiting as a major symptom of their celiac. I've read and understand that the symptoms are widespread (which is frustrating), but I've only seen one or two places that say vomiting sometimes occurs in children. I originally had an endoscopy b/c I was having "attacks" of V&D about once a week. They diagnosed with me Celiac - Marsh stage 3, yet my vitamin levels were sufficient and blood work was negative. I'm just not convinced and had no other symptoms. It's been 10 months since I've gone gluten-free and though I'm not vomiting anymore, I don't feel any other positive effects from the diet. Still tired, draggy and quite often bloated. I could go for a 2nd endoscopy, but I'm on the diet so that's not feasible. Colonoscopy came back clear. Thoughts?

Thanks!

Just curious - you said your bloodwork was negative - do you mind me asking what range you were in - I think the tTg (TtG?) range is 0.0 - 20.0. My bloodwork was negative too but I'd like to have a biopsy to know for sure. It will likely be a very long time before that happens since my bloodwork is negative -but my symptoms have been lifelong, so who knows what it will show. It's hard to get in with a specialist here in Canada - can take a long time.

TracyB

dilettantesteph Collaborator

My guess is that you aren't vomiting any more because you have eliminated most gluten from your diet, but aren't 100% because you are still getting small amounts. I have been at this 11 months now and still keep getting small amounts. Lots of things that are supposed to be gluten free still have small amounts which make me sick. At our local support group the GI specialist speaker said that as small as 50 micrograms (not milli) can cause a reaction. That is a very tiny amount.

astid929 Newbie

Thanks - I know the Marsh 3 is pretty definite but it confused me b/c all my blood work for vitamin levels, etc came back just fine. I had no weight loss despite the vomiting - so it's all a bit fishy to me.


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



Celiac.com Sponsor (A8-M):



astid929 Newbie

Thanks for the response - I should double check. I've been pretty religious about the gluten (new toaster, hardly eat out at all, take my food everywhere). I haven't checked all of my makeup though. How frustrating....

astid929 Newbie

TracyB - I'll have to get back with you. I can't remember my range and will need to dig up paperwork! I do know that negative bloodwork doesn't necessarily mean anything. And - especially if you have a history in your family..

My doc said that bloodwork is totally questionable and that the only true test is the biopsy.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,137
    • Most Online (within 30 mins)
      7,748

    Kristen Wolf
    Newest Member
    Kristen Wolf
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Jenny (AZ via TX)
    • Bev in Milw
      Reading labels at dailymed.com is simpler if you’re familiar w/ gluten-free list of inert ingredients (aka ‘excipients’  allowed by FDA.      www.gluten-free.com has that list & I’ve included It’s below…. Tricky ones for me are the “4 D’s“ because names are similar. These 2 are gluten-free by ‘legal’ definition— •Dextrans - Partially hydrolyzed corn or potato starch. •Dextrose - Powdered corn starch. Other 2 need to be questioned. (Maybe ok for isolated 7-10 day Rx,   antibiotic?,  but gluten-free status needs to be verified for long term / daily use for chronic condition, like thyroid or BP meds.)   These are : •Dextrates - Mix of sugars resulting from the controlled enzymatic hydrolysis of starch. •Dextrins - Result from the hydrolysis of starch by heat or hydrochloric acid (from corn).  It can also be obtained from wheat, rice or tapioca.  (Maltodextrin on US labels MUST be corn so gluten-free.) Technically, ‘Starch’ on USDA ‘food’ labels in US must be from corn, & if not, the source must be identified.   In drugs,‘ Pregelatinized starch’ & ‘Sodium starch glycolate’ can also be from potato, rice, OR wheat.  Wheat is more likely to be found in products made outside of US (Europe) where corn is not the major(readily available & least costly) crop.     Hope this helps even though  learning sources of some gluten-free ones may make them less appealing. (And while the “Read every label, every time” for gluten is a pain, I’ve learned there are worse things than celiac dx—Allergy to corn would be at top on my list!)          Bev in Milwaukee From www.gluten-free.com EXCIPIENT INGREDIENTS IN MEDICATIONS  Aspartame - An artificial sweetening agent derived from aspartic acid. Aspartic Acid - A crystalline amino acid found naturally in sugar beets and sugar cane.  Benzyl alcohol - Made synthetically from benzyl chloride which is derived from toluene (a tar oil). Cellulose - (ethylcellulose, methylcellulose, hydroxymethylcellulose, hydroxypropyl, microcrystalline) – Obtained from fibrous plant material (woody pulp or chemical cotton). Cetyl alcohol - Derived from a fat source (spermaceti, which is a waxy substance from the head of the sperm whale). Croscarmellose sodium - An internally cross-linked sodium carboxymethylcellulose for use as a disintegrant in pharmaceutical formulations.  Comes from wood pulp or cotton fibers to form carboxymethylcellulose.  It contains no sugar or starch. Dextrans - Partially hydrolyzed corn or potato starch. Dextrates - Mix of sugars resulting from the controlled enzymatic hydrolysis of starch. Dextrins - Result from the hydrolysis of starch by heat or hydrochloric acid (from corn).  It can also be obtained from wheat, rice or tapioca. Dextrose - Powdered corn starch. Fructose - Obtained naturally from fruits or honey; hydrolyzed cane or beet sugar. Gelatin - Obtained from the skin, white connective and bones of animals (by boiling skin, tendons, ligaments, bones, etc with water). Glycerin - Historically, glycerin (also known as glycerol), was made the following ways: -  Saponification (a type of chemical process) of fats and oils in the manufacturing of soaps -  Hydrolysis of fats and oils through pressure and superheated steam -  Fermentation of beet sugar molasses in the presence of large amounts of sodium sulfite   Today its is made mostly from propylene (a petroleum product) Glycerols - Obtained from fats and oils as byproducts in the manufacture of soaps and fatty acids (may also be listed as mono-glycerides or di-glycerides). Glycols - Products of ethylene oxide gas. Hypromellose – A brand of hydroxypropyl methylcellulose (see cellulose). Iron oxide (rust) - Used as a coloring agent. Kaolin - A clay-like substance. Lactilol - Lactose derivative; a sugar alcohol. Lactose - Also known as milk sugar, is used in the pharmaceutical industry as a filler or binder for the manufacture of coated pills and tablets.   Commercially produced from cow's milk. Maltodextrins - A starch hydrolysate that is obtained from corn in the United States but can also be extracted from wheat, potato or rice. Mannitol - Derived from monosaccharides (glucose or mannose). Methyl Paraben – Comes from the combination of denatured wood alcohol and benzoic acid (benzoic acid occurs naturally in cherry bark, raspberries, tea, anise and cassia bark).  Polysorbates - Chemically altered sorbitol (a sugar alcohol). Polyvinyl alcohol – A water soluble synthetic alcohol (synthesized by hydrolysis of polyvinyl acetate). Povidone (crospovidone, copovidone) - synthetic polymers  Pregelatinized starch - A starch that has been chemically or mechanically processed.  The starch can come from corn, wheat, potato or tapioca. Shellac - A natural wax product used in tablet or capsule coating. Sodium lauryl sulfate – A derivative of the fatty acids of coconut oil. Sodium starch glycolate - Sodium salt of carboxymethyl ether of starch. Usually from potato but can be from corn, wheat or rice. Stearates (calcium, magnesium) - Derived from stearic acid (a fat; occurs as a glyceride in tallow and other animal fats and oils, as well as some vegetables; prepared synthetically by hydrogenation of cottonseed and other vegetable oils). Sucrose - Sugar also known as refined sugar, beet sugar or cane sugar. Titanium dioxide - Chemical not derived from any starch source used as a white pigment.  Triacetin – A derivative of glycerin (acetylation of glycerol). Silcon dioxide – A dispersing agent made from silicon.  
    • NoriTori
      @Scott Adams  Sure, Any and all information is welcome. Also the only was to convince my family to get tested is to get tested myself and conclusive answers. Very stubborn lot.  
    • trents
      Understood. It's very anxiety-provoking when you don't know what you are dealing with and don't know if you are attacking it correctly.
    • Heatherisle
      I have heard of NCGS, but everything is just so confusing!!! Just unsure of things as her EMA test was negative but TTG was positive @19u/ml(lab range 0.0-7.0).Apparently she also has occasional bubble like blisters in between her fingers, don’t know if that’s significant. She is triallling gluten free as suggested by the gastroenterologist after her endoscopy. Keep getting different answers when typing in her symptoms etc. Some sites say it can be possible to have coeliac, even with a negative EMA . It’s so frustrating and her anxiety levels are through the roof. I know she’s hoping it’s coeliac which is weird I know!!! But if it’s not it just means more tests. Sorry to ramble on!!!
×
×
  • Create New...