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Day 10 Gluten Free And Lots Of Swelling

cjones99

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cjones99 Newbie
cjones99
Posted

I just found out that I have a gluten allergy, which is likely responsible for RA, chronic constipation and iron-def anemia. So, I'll be happy to if a dedicated gluten-free diet is the solution to these problems.

But the last few days I've been having a lot of bloating and swelling (especially in my legs). Is this common? Any suggestions?

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lainey461 Rookie
lainey461
Posted

Hello, I am very new to this, so I am not sure about all of the symptoms, but I know stomach bloating is a definite symptom, but I have not heard of the leg swelling being a symptom. Maybe others here will have more info for you!

SGWhiskers Collaborator
SGWhiskers
Posted

I'm hoping someone else responds who has had swelling.

I will say that many of us have crazy symptoms 5-21 days after going gluten free. I had crazy thirst and urine output like a diabetic and was getting worried. Then it just stopped one day never to return. Keep an eye on your body, and if you think it is serious, go to the doctor. I suspect that like many of us, your body is just getting used to your new way of handeling nutrients. If it lasts longer than a couple of weeks, see what your doctor thinks.

Keep up the good work going gluten free. Your body will love you for it.

SGW

8 months gluten-free

ravenwoodglass Mentor
ravenwoodglass
Posted

Stomach bloating is common but leg swelling as far as I know isn't. I would check with your doctor about that especially if when your press on your ankles the depression stays for a bit.

cjones99 Newbie
cjones99
Posted
  • Author

Wanted to send an update. My biopsy confirmed celiac disease (it took two weeks for the results). But I'm glad to say the swelling only lasted 5 days. When I asked my doctor about it, he said that I should think of it like a "detox." Now that the swelling is gone, I'm feeling better than I have in a really long time. I'm also impressed with all the options for gluten free in the grocery store. And while eating out can be challenging, there is almost always an option.

Here's my question. Since I was a silent symptom celiac, how vigilant do I need to be about microscopic gluten intake? I've read about seperate tosters, but that seems a little extreme to me right now.

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    • trents
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By trents · Posted

      This is a common experience across the board with various brands of gluten-free bread products. Prices go up, size goes down. Removal of the egg component may be for the purpose of cost-cutting related to bird flu supply shortages or it may be catering to those with egg allergy/sensitivity, fairly common in the celiac community.
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    • Mari
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      Years  ago a friend and I drove north into Canada hoping to find a ski resort open in late spring,We were in my VW and found a small ski area near a small town and started up this gravelled road up a mountain. We  got about halfway up and got stuck in the mud. We tried everything we could think of but an hour later we were still stuck. Finally a pickup came down the road, laughed at our situation, then pulled the VW free of the mud. We followed him back to the ski area where where he started up the rope ski lift and we had an enjoyable hour of skiing and gave us a shot of aquavit  before we left.It was a great rescue.  In some ways this reminds me of your situation. You are waiting for a rescue and you have chosen medical practitioners to do it now or as soon as possible. As you have found out the med. experts have not learned how to help you. You face years of continuing to feel horrible, frustrated searching for your rescuer to save you. You can break away from from this pattern of thinking and you have begun breaking  away by using some herbs and supplements from doTerra. Now you can start trying some of the suggestions thatother Celiacs have written to your original posts.  You live with other people who eat gluten foods. Cross contamination is very possible. Are you sure that their food is completely separate from their food. It  is not only the gluten grains you need to avoid (wheat, barley, rye) but possibly oats, cows milk also. Whenever you fall back into that angry and frustrated way of thinking get up and walk around for a whild. You will learn ways to break that way of thinking about your problems.  Best wishes for your future. May you enjpy a better life.  
    • marion wheaton
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      Thanks for responding. I researched further and Lindt Lindor chocolate balls do contain barely malt powder which contains gluten. I was surprised at all of the conflicting information I found when I checked online.
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      @BlessedinBoston, it is possible that in Canada the product in question is formulated differently than in the USA or at least processed in in a facility that precludes cross contamination. I assume from your user name that you are in the USA. And it is also possible that the product meets the FDA requirement of not more than 20ppm of gluten but you are a super sensitive celiac for whom that standard is insufficient. 
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