Jump to content
  • 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

Hip/low Back Pain


silk

Recommended Posts

nvsmom Community Regular

If you had it before going gluten-free, I would assume that you are somehow being glutened. Perhaps go through your old brands to check if anything has changed, or consider if you are exposing yourself to cc through new people or places that do not keep wheat grains away from gluten-free food, utensils or other equipment.

I hope your joints are feeling better soon.

OT, this is an interesting old thread you found, and it seems very relevant to me. I have lots of aches that fit in around this topic starting with snapped knee ligaments, worn out cartilage, sore back with sciatic pain and seized muscles, then a burst disc with leg paralysis, and now I have IB pain, and a weak aches shoulder.... I hope some of it goes away, I am only four weeks into the diet.


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



Celiac.com Sponsor (A8-M):



kate1 Newbie

Explain this one to me. I have been gluten free for a year, and all of the sudden I have this horrible joint pain, hips, knees, shoulders but I had these before I went gluten free and I have eaten anything with gluten in it lately so I don't know why it would be like this.. I am seriously considering going to a bone specialist but a coworker recently said that it might be something in my stomach causing this reaction, could I possibly be having other allergies?

I used to associate the lower back ache just to the coeliac but I have been gluten free two years and still get that same awful aching etc when I have had dairy of any kind.

I went dairy free too and keep trying to reintroduce in the hope that I am healed and it was temporary but never feel well after the dairy.

My symptoms for dairy dont really fit the ones that are standard so its confusing.

I think its something in the proteins in dairy.

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Churro replied to Churro's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      Celiac disease symptoms

    2. - trents replied to Churro's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      Celiac disease symptoms

    3. - Churro replied to Churro's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      Celiac disease symptoms

    4. - trents replied to Churro's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      Celiac disease symptoms

    5. - Churro posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      Celiac disease symptoms

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,051
    • Most Online (within 30 mins)
      7,748

    Rima
    Newest Member
    Rima
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Churro
      Thanks for your assistance. 
    • trents
      Get your total IGA checked to make sure your celiac antibody test scores are trustworthy.   
    • Churro
      I do eat 4 slices of wheat bread with almond butter. Yes it was a reference to my iron consumption. 
    • trents
      To give you a frame of reference for pretesting gluten consumption necessary to ensure valid antibody testing, here is the current recommendation for those who have been on a gluten free diet: The daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for at least two weeks. Not sure why you mentioned eggs and chicken. They are not sources of gluten. Was that in reference to dietary iron consumption?
    • Churro
      Thanks for your insight. I've been eating wheat bread at least 5 times a week for several months. I've been eating chicken or eggs 5 days a week for at least a year. 
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.