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LoisArbuckle

Still Having Leg Pains, When Will They Go Away?

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6 weeks gluten-free and I'm still having leg pains. ALL of my other health issues have gone away, why not this one too?

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Ah, Lois, it is not always that easy. Sometimes the symtoms go away, sometimes they don't, sometimes they just take a while. Often it depends on how long you have had them. I do hope that is the case for you and that eventually you will get relief.

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What type of pain is it? Nerve related pain may be helped by taking a sublingual B12. If it is more a stiffness a referral from your doctor to a physical therapist may provide relief. Something that also may give you some relief is acupuncture, I was really surprised how much it helped with my arthritis pain before I was diagnosed and the diet took care of it. It can take a while to heal and the fact that your other issues have resolved is a good sign. That said though not everything is gluten. Some leg pain can be brought on by poor circulation, for one example. If it doesn't ease up make sure you ask your doctor about it.

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My lower back/pelvic bone pain lessened considerably after a few weeks on 1800 Mg of Calcium and Vitamin D. I was taking Nature Made gluten-free Calcium/Magnesium/Zinc with D and their multivitamin. It was/is a bone ache kind of pain. I don't know if it was from the vitamins or coincidental. If I forget my vitamins for a few days, it seems to come back some.

I hope your legs heal up more. I'm still having lots of my old symptoms at 11 weeks. Happy Turkey Day!

SGWhiskers

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Yes it depends on what you mean by leg pains. I use to get a lot of achey leg pains and particularly restless legs at night which drove me mad. I realised though before I went gluten-free that it was due to my digestion. When it was bad I would get the pains, when it was ok my legs were ok.

After going gluten-free and dairy-free it settled down a lot and I was also low-carb as, like many with digestive issues I have a problem digesting them and undigested carbs just ends up feeding rogue bacteria in the gut that compounds the problem.

I regularly see many on here who find that gluten-free on its own does not solve everything and is only part of the problem and they have issues with other foods. Some of us are following the Specific Carbohydrate Diet and finding good relief from it.

There is a thread on it in the 'Other Food Intolerances and Leaky Gut Syndrome' section if you want to know more.

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It feels like growing pains. That's what I always called them growing up. Extremely achy. I would hit my legs so hard they would bruise. I've had this problem for as long as I can remember.

If it is still just a gluten issue, could there be a possibility I'm still eating some form of gluten? If so, why have all of my other problems stopped.

Would it be crazy to say that different forms of gluten cause different problems?

For example: Foods obviously containing gluten like bread, battered foods, or pasta cause pain in my chest within 15 minutes of eating it. So much that I vomit. If I do not vomit and am able to keep it down, my legs and head will hurt along with bad gas, bloating, and acid reflux.

Simple things like candy that you would never think contained gluten or wheat cause headaches and leg pains hours or a day later.

Do I sound crazy?

Thanks guys, for all your help. I'm doing the best I can to feel better. Hope all is well with everyone.

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I want to reiterate what several others said. Because of the intestinal damage (which can take up to a year to heal) you haven't been absorbing nutrients. Were you tested to check for any deficiencies? Anyway, most newly diagnosed types need calcium, magnesium, D3, and B12 at the very least--and all of those can be helpful for leg pain--cramping or nerve pain. Hope you feel better.

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Thanks for all your suggestions - Which multi-vitamin would you recommend?

I really like the Reliv products. They are pretty expensive though.

I have never been tested for any deficiencies. Should I ask my doc to do that. I need a good doctor. My doc back home in Mobile sort of diagnosed it. And I did the rest. He was awful, he laughed at me. I now live in Birmingham, AL - know of any good doctors near me?

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Thanks for all your suggestions - Which multi-vitamin would you recommend?

I really like the Reliv products. They are pretty expensive though.

I have never been tested for any deficiencies. Should I ask my doc to do that. I need a good doctor. My doc back home in Mobile sort of diagnosed it. And I did the rest. He was awful, he laughed at me. I now live in Birmingham, AL - know of any good doctors near me?

Ya, you need a good doctor. Check with largest hospital in your area for a listing on doctors. I would have the vit. dif. tests too. My constant leg "charlie horses" are almost gone (unless I slip) by taking the magnesium that my Allergist recommended.

It's funny you saying the leg growing pains as far back as you can remember. I jarred my memory of having them sooo bad as a kid. Funny we were making yeast bread every two days during all that time. It made me remember that!

You are not crazy, believe me, I can't tell you all of the stuff that I now know is related to the gluten! I find it very amazing. It just blows my mind! Good Luck

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I don't take a multivitamin because I can never find the combination I want--everything is separate. I take BCDK sometimes A and calcium/magnesium. You have to be awfully careful about reading labels. You might google multivitamin on this forum and see what people have mentioned. There is a gluten free vitamin section on this website, over on the left margin.

You can also find doctor information by googling on this forum, or post a new thread saying doctor in Birmingham in the title.

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Leg pain, specifically a 'nerve' pain that went along the top of my leg from the top of the thigh to near the knee was 'mid problem', 'mid recovery' problem.

If I mapped out my symptoms as I got worse, then figured out I had Celiacs, then got better I would go up and down the list.

To me leg pain is a mid to early recovery problem.

Achy legs, especially in the lower part of the leg is a very early recovery problem. If I accidentally have a small amount of gluten its a 2-3 day problem. Funny thing is if I have a lot of gluten that problem only surfaces on recovery, never on the way down.

I just tried the B12, actually a multi vitamin B and what an amazing response I've had to it.

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Check your level of Vitamin D and see if you can get a bone density scan. Low level vitamin D can lead to bone pain and problems with calcium absorption.

Good luck!

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Another thing I've noticed since taking the B12 is that same growing pain in my arms and sides of my stomach area.

B12 is supposed to help in deep muscle tissue growth. I've always been thin and if I work out I tend to get more toned than to actually build muscle.

It hasn't bothered me since it does feel a lot like a growth pain . I'll have to check and measure over the next few weeks to see if working out with the B12 makes more of a mass impact.

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It feels like growing pains. That's what I always called them growing up. Extremely achy. I would hit my legs so hard they would bruise. I've had this problem for as long as I can remember.

If it is still just a gluten issue, could there be a possibility I'm still eating some form of gluten? If so, why have all of my other problems stopped.

Would it be crazy to say that different forms of gluten cause different problems?

For example: Foods obviously containing gluten like bread, battered foods, or pasta cause pain in my chest within 15 minutes of eating it. So much that I vomit. If I do not vomit and am able to keep it down, my legs and head will hurt along with bad gas, bloating, and acid reflux.

Simple things like candy that you would never think contained gluten or wheat cause headaches and leg pains hours or a day later.

Do I sound crazy?

Thanks guys, for all your help. I'm doing the best I can to feel better. Hope all is well with everyone.

One of my son's symptoms was terrible leg cramps, especially at night. Everyone told me they were growing pains, even the doctor at first. After he was dx and was gluten free for a few weeks they went away and he hasn't had any since.

I also used to have achy leg pains along with restless leg. Going gluten free solved those problems. I can tell when I have accidently ingested gluten because my legs begin to hurt. I also seem to react differently to different gluten items. When I used to eat 100% whole wheat pasta I would be in the bathroom within 30 minutes and be sick all day/night. But if I would eat something less obviously gluten filled I would have headache, leg pain, and fatigue but not necessarly be running to the bathroom that quickly. That would take a little longer to develop.

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just my personal experience....

for a year before i was diagnosed, i had pretty bad hip joint pain. finally, only after being gluten free for 3-4 months my leg pain subsided. in addition to the joint pain, i had that achy "growing pain" feeling. now it seems like it only flares up when i'm CC'd.

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just my personal experience....

for a year before i was diagnosed, i had pretty bad hip joint pain. finally, only after being gluten free for 3-4 months my leg pain subsided.

I had this exact experience. My hip hurt so bad, especially when I was laying in bed that it was difficult to turn over. It's completely gone now.

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I had this exact experience. My hip hurt so bad, especially when I was laying in bed that it was difficult to turn over. It's completely gone now.

me too...sometimes i was lucky to get a few decent hours of sleep. walking was tough and also long periods of sitting the same position (like at work, in a meeting).

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Thanks guys, for all your comments. I don't feel so silly hearing that all of you have similar issues.

Anyone know if Reliv Classic is Gluten Free? I can't find any info on it except some opinions from some forums. I need a good vitamin and I know that one is a good one. My husband loves it.

I have noticed that it's not my entire leg that hurts anymore, it's now mainly my upper legs. And I do think it is much worse when I accidently get into some gluten.

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Thanks guys, for all your comments. I don't feel so silly hearing that all of you have similar issues.

Anyone know if Reliv Classic is Gluten Free? I can't find any info on it except some opinions from some forums. I need a good vitamin and I know that one is a good one. My husband loves it.

I have noticed that it's not my entire leg that hurts anymore, it's now mainly my upper legs. And I do think it is much worse when I accidently get into some gluten.

My upper right leg is bad right now. I have twitching and spasms in the right butt cheek and both legs. My lower right colon is acting up right now too. I know how it feels. I always seem to have all of it together. When the colon acts up, the rest comes on. I've gone over everything I ate latley, can't find a culprit. I had the night sweats all night last night. Went through 2 towels and had to change twice. That always seems to be along with the other stuff too.

Went to Doc. today, had full tyroid panel, ferrin, vit. B12 levels blood tests and will be scheduled for a colonoscopy. Yuk! We'll see what the results are.

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    • Thank you, Ennis and Kareng for the amazing tips! I will head over and start reading the newbie 101.  So glad I found this forum with these amazing insights, so I can grow my new knowledge. 
    • I honestly use a grain free quick bread in my bakery, we gave up grains completely. But I will lend you some advice.

      First off, give up bread for a few months if your first going gluten free, you have ot forget the bread taste and get new standards.

      Next few tips with gluten free breads,
      Gluten breads use the the gluten "glue" to give it that doughy texture and hold the shape.
      In gluten free breads we use gums xantham or guar in 1/4-1tsp, psyliumm husk 1-2tbsp or konjac 1/2-1tsp per full size loaf  to hold shape
      And the flour starches for structure, in the case of nut based breads the harder structures and large amounts of egg whites do this.
      A leavening agent either yeast, baking powder, or a baking soda and vinegar combo, to give air bubbles and rise. OK now lets trouble shoot

      IF your bread rises initially then collapse you probably do not have enough binder, or something to act as the lattice/framing of your bread house. Considering your using a mix it should have that starchy (diabetic carb bomb) already in it and you might need to adjust your binder or cooking times. Try upping the gum by 1/4 tsp at a time, I use psyllum husk (1-2tbsp) myself but xantham gum makes a lighter bread, even if it makes me sick personally I got to admit this.  PS if you have issues with xantham you can try guar gum as a direct trade off, many get sick from xantham as it is grown from a mold lattice on either corn, broccoli, or wheat.

      If your bread fails to rise at all, then your issue is likely not enough leavening try adding a extra 1/2 tsp baking soda and 1tsp apple cider vinegar to see if this helps, or even doubling that for a proof of concept. The leavening it could also be due to either your yeast being old OR climate. My bakery will not bake during a thunderstorm or high barometric pressure as our gluten free goods are more sensitive to this and the tops always invert during bad weather.

      Other things to consider might be your machine and temperature/timing. It might not be suited for your gluten-free breads...Honestly as a baker for years, I can tell you gluten free breads are the most finicy thing your going to work with. Few grams off of water, a few mins off of timing, etc. and it can be too moist, a dry brick, pile of mush,  or powdery mess. Try the mix traditionally by hand per instructions to rule out the machine. Also invest in a scale.....it will save you tons in the future as you can have a 7-20 gram difference in some flours scooping.
    • Sounds like a very high blood test.  You need to keep eating gluten until you finish all testing.  So eat your favorite gluten foods.
    • Hi aya, Some doctors are idiots.  So find a different one if you can.  You may be low on B vitamins also.  B vitamins affect the function of nerves and are important to keep up.  B-12 is sometimes low in people with celiac disease.  I suggest you check your B vitamins levels and also selenium.  I have low vitamin D still.  And I have trouble swallowing sometimes, probably because of low B vitamins for years. Maybe you can find a good doctor on this website. https://www.celiacos.org/
    • Ok, bake the bread, throw it in the trash, and eat the bread machine.  Hopefully someone with some helpful advice will show up soon.  I gave up bread baking years ago.  Ennis_tx has some bread recipes he makes.
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