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

Newly Gluten-free


tantalus

Recommended Posts

tantalus Newbie

Hello!

I have been gluten-free for just under a week now. I just thought I'd try it out because I had recently developed a few symptoms like bloating, insomnia, trouble concentrating and a general bad mood.

I'm a bit of a hypochondriac so it's entirely likely I'm not, in fact, gluten intolerant, but I have to say I feel much better. My bloating's still there but it's gone down a bit. I am in a better mood in general, I think. But the weirdest thing would have to be my sleeping. I get tired at, like, 7 and sleep for 10 hours every night. In the last few months my average has been about 6 hours a night so it's quite a big change!

Do you think I am really gluten intolerant? I've gone from feeling constantly alert and never wanting to sleep to getting unbelievably exhausted in the early evening, and sleeping very deeply. I'm not sure I like how tired I am, actually. Maybe it's just my body 'catching up' with my lost sleep - I'm just not sure. Could you please help? Are all my changes normal for a gluten-intolerant giving up gluten? I would be really grateful for any advice.

Thank you,

Tantalus


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



Celiac.com Sponsor (A8-M):



RiceGuy Collaborator

Welcome to the board! I'm sure you'll get plenty of helpful advice here.

The symptoms you've mentioned have been linked to Celiac Disease, so it is entirely possible that you are gluten intolerant or have Celiac Disease. Do keep in mind however, that if you intend to see a doctor for any testing, you shouldn't maintain the gluten-free diet for more than maybe a week or so. This is because the antibodies and intestinal damage typically (but not always) begins to diminish at about two weeks. Since the tests rely on the presence of antibodies, and the damage to the intestine, they have to be there for the tests to be meaningful. Even then, the tests are very often falsely negative. That's why it is recommended that no matter what the outcome of tests, to give the gluten-free diet a try. Just something to keep in mind.

Many have reported similar changes once gluten-free. For many, there is a period of withdrawal too. As the body acclimates itself, you should feel better and better. Many of the members here also find it necessary to take supplements. It just depends on the individual, and how much damage has been done, etc. If you are only gluten intolerant, and have no intestinal damage, then you're fortunate to have caught it in time.

sydneysmommy Apprentice

it is entirely possible to be celiac or gluten intolerant, but you wont know for sure without being tested. (and you wont get true results if you test while on a gluten-free diet).

your symptoms are linked to celiac disease, but keep in mind, there are SO many symptoms and the one biggest indicator is gut problems. (but i also have had insomnia since I was 10 yo).

even if you DONT have celiac or an intolerance to wheat etc... you could have solved something on your own. could be you're not celiac but are just sensitive to wheat products (or oats, barley etc). maybe not all of it. but its possible and there are people out there that have problems bc they are only intolerant of wheat.

even still... cutting out gluten from your diet has been a big study for some years now. especially with children who have mood disorders or people with sleeping problems. it was shown that when gluten was cut out of the diet, their problems improved.

tantalus Newbie

Thank you both very much.

I will follow your advice and go off the diet before having a test. And if I go back to feeling terrible, even if the test is negative I will probably stay gluten-free.

I will try to let you know how everything's going in the future!

Tantalus

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. - Scott Adams replied to Matthias's topic in Gluten-Free Foods, Products, Shopping & Medications
      5

      Unexpected gluten exposure risk from cultivated mushrooms

    2. - Matthias replied to Matthias's topic in Gluten-Free Foods, Products, Shopping & Medications
      5

      Unexpected gluten exposure risk from cultivated mushrooms

    3. - Scott Adams replied to Matthias's topic in Gluten-Free Foods, Products, Shopping & Medications
      5

      Unexpected gluten exposure risk from cultivated mushrooms

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

    • Total Members
      133,326
    • Most Online (within 30 mins)
      7,748

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

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Matthias
    • Scott Adams
      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
    • Scott Adams
    • Matthias
      Thanks a lot for your response! Can you maybe specify which kind of cheeses I should be cautious about? Camembert/Brie and blue cheeses (the molds of which are nowadays mostly grown on gluten-free media, though, so I've read, right?) or other ones as well? Also, I was under the impression that yeast is generally gluten-free if not declared otherwise. Is that false?
    • Scott Adams
      I agree with @trents, but thank you for bringing this up here!
×
×
  • 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.