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Gluten Free One Month And Have Questions

robomet

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robomet Newbie
robomet
Posted

I was diagnosed one month ago and have not yet been glutened, at least not that I am aware of. I was pretty asymptomatic, severe anemia was my indicator which led to biopsy/endoscopy, tested positive.

I have gained twenty pounds over the last two years and can't take it off, wonder if it will eventually happen. I exercise five days a week and have a very healthy diet.

What I have noticed is I can not tolerate foods I used to eat prior to going gluten-free. I bloat after drinking soy milk and have developed an extremely gassy stomach after eating virtually any meal, has anyone experienced this? Thanks for your input, just TRYING to figure it out!

I don't feel this is too difficult to live with as I adore cooking and am versed enough to question any chef in a restaurant. I could go crazy if I start to NOT trust restaurants, I simply speak with the manager, waiter and chef in detail and hope for the best!

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kdaley Newbie
kdaley
Posted

Google Small Intestine Bacterial Overgrowth. Sounds very much like your symptoms, and is very common for people with Celiacs. I am recovering from it now - good luck!

Kelly

Amber M Explorer
Amber M
Posted
I was diagnosed one month ago and have not yet been glutened, at least not that I am aware of. I was pretty asymptomatic, severe anemia was my indicator which led to biopsy/endoscopy, tested positive.

I have gained twenty pounds over the last two years and can't take it off, wonder if it will eventually happen. I exercise five days a week and have a very healthy diet.

What I have noticed is I can not tolerate foods I used to eat prior to going gluten-free. I bloat after drinking soy milk and have developed an extremely gassy stomach after eating virtually any meal, has anyone experienced this? Thanks for your input, just TRYING to figure it out!

I don't feel this is too difficult to live with as I adore cooking and am versed enough to question any chef in a restaurant. I could go crazy if I start to NOT trust restaurants, I simply speak with the manager, waiter and chef in detail and hope for the best!

Welcome. I, for one, do not feel safe at resturants. I'm too afraid of cross contamination. If your only a month, I am not surprised you are having other intolerances. I have had many in my 5 months. I was allergic to soy for years anyway, but many celiacs have to give up other things during the healing process. All grains except rice are usually hard to digest for awhile at least. Dairy for alot of people too. I suspect you are having a problem with soy too.

I had to start taking digestive enzymes because I had the same problems as you. I take "Digest" by "Enzymedica" I can not take the fruit enzymes yet, but the digest is food enzymes that your system is not able to produce right now. It's harmless and may help. Check it out. Everything on this site that is suggested I researched myself before making decisions. This would be my advice to you. But my system digests much better although I still can not eat certain grains yet. Read around, you will learn alot that will help you. I do not know what I would do without this group!

  • 2 weeks later...
wschmucks Contributor
wschmucks
Posted

Hello! I have similar symptoms. I gained weight for about 2 years (now i yo, yo) and still am bloated after every single meal and feel gassy (only 2 months gluten-free). Did the Dr do a stool sample on you? Have them run a stool sample to check your flora levels and to see if you have any bacterial infections. Also have them do a blood test for any food intolerance, that way you know for sure and can attack this in the proper way. I would STOP eating out-- 100%. There is nooooo way you arent being cross contaminated at restaurants, even if you question them (I personally would not enter a restaurant for about 6 months, if ever). I take probiotics daily (your stool sample will let you know if there is one that youre deficient in), digestive enzyme (make sure its gluten-free) and i just started taking Fennel for the bloating...not sure if its helping or not. Give it time, its suppose to take about 6-12 months for those symptoms to go away, but the eating out is just going to prolong that time period. I also drink TONS of peppermint tea, it just makes me feel less bloated. Good luck!

fran641 Contributor
fran641
Posted

have developed an extremely gassy stomach after eating virtually any meal, has anyone experienced this? Thanks for your input, just TRYING to figure it out!

These were the symptoms I had prior to going gluten-free 2 1/2 weeks ago. I was so surprised the first time I ate and was not in pain from gas and bloating. I haven't wanted to go to restaurants so I could see how I feel with my environment controlled. I would have something to go by if my symptoms returned after eating out.

ang1e0251 Contributor
ang1e0251
Posted

If you're still bloating after every meal, you may be eating hidden gluten or be reacting to another allergen like dairy. Keeping a food diary w/symptoms can be helpful nailing it down.

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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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      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
    • 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

      By knitty kitty · Posted

      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

      By rei.b · Posted

      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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