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Sudden Onset Of Symptoms

redsidekick

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redsidekick Apprentice
redsidekick
Posted

At the beginning of the year I was hit with bad bloating and pain in my bowels whenever I ate bread. I lost about 20 pounds in two months. My doc thought it was IBS, but tested for celiac. One of the tests was mildly elevated. Sent to GI, after endoscopy,villi were mildly blunted. He tested my blood again, almost same scores as the first time a month earlier, so he diagnosed my with celiac. Have gone gluten free for 3 months now and I have progressively gotten better (gained about 10 lbs. back, no more bloating, but not feeling 100% yet, but definite improvement, I'm not tired all day).

Most posts I've read seem people had mild symptoms for years, but for me it went from I was feeling well one day to I thought I was dying. Has anyone else had a similar rapid onset of symptoms?

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Lisa Mentor
Lisa
Posted

Yes, symptoms can vary from person to person.

I have had (dx) with IBS or Colitis for most of my adult like. Although uncomfortable at times, it was manageable.

One Tuesday, I had sudden bathroom issues and two months later, I could briefly leave the house, after a diagnosis of something called Celiac Disease

SLB5757 Enthusiast
SLB5757
Posted

My issues (although not diagnosed yet) were very sudden in the beginning. I had 4 weeks of diarreah and went from 102 lbs to 92 lbs within that 4 week time frame. I was down to eating rice, applesauce and ensure by the time they decided to get serious about testing me for things. After that I had intermittent diah....then after about 3 years it switched to const. with days or diahh all day. so I agree that it could be sudden or gradual depending on your diet, stage of the disease, lifestyle etc etc etc.

GFinDC Veteran
GFinDC
Posted

I had a sudden onset of lactose intolerance. I used to work in an office building with a cafeteria. I ate their frozen yogurt several times a week. I got a kind of cold/bug thing that made my joints hurt and my neck stiff or a 4 or 5 days. The next time I ate the frozen yogurt I had the usual GI problems. So, yes, that symptom was sudden. I'd always been fine with dairy and cheese until the bug. The bug got me. Or that's what I always figured.

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    • trents
      Hidden Gluten in distilled vinegar

      By trents · Posted

      Take it easy! I was just prompting you for some clarification.  In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution. Therefore, the condensate should be free of gluten, no matter if there was gluten in the original solution. The explanation contained in the second sentence I quoted from your post would not seem to square with the physics of the distillation process. Unless, that is, I misunderstood what you were trying to explain.
    • Mynx
      Hidden Gluten in distilled vinegar

      By Mynx · Posted

      No they do not contradict each other. Just like frying oil can be cross contaminated even though the oil doesn't contain the luten protein. The same is the same for a distilled vinegar or spirit which originally came from a gluten source. Just because you don't understand, doesn't mean you can tell me that my sentences contradict each other. Do you have a PhD in biochemistry or friends that do and access to a lab?  If not, saying you don't understand is one thing anything else can be dangerous to others. 
    • Mynx
      Hidden Gluten in distilled vinegar

      By Mynx · Posted

      The reason that it triggers your dermatitis herpetiformis but not your celiac disease is because you aren't completely intolerant to gluten. The celiac and dermatitis herpetiformis genes are both on the same chronometer. Dermatitis herpetoformus reacts to gluten even if there's a small amount of cross contamination while celiac gene may be able to tolerate a some gluten or cross contamination. It just depends on the sensitivity of the gene. 
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      Hidden Gluten in distilled vinegar

      By trents · Posted

      @Mynx, you say, "The reason this is believed is because the gluten protein molecule is too big to pass through the distillation process. Unfortunately, the liquid ie vinegar is cross contaminated because the gluten protein had been in the liquid prior to distillation process." I guess I misunderstand what you are trying to say but the statements in those two sentences seem to contradict one another.
    • Mynx
      Hidden Gluten in distilled vinegar

      By Mynx · Posted

      It isn't a conjecture. I have gotten glitened from having some distilled white vinegar as a test. When I talked to some of my scientists friends, they confirmed that for a mall percentage of people, distilled white vinegar is a problem. The cross contamination isn't from wheat glue in a cask. While yhe gluten protein is too large to pass through the distillation process, after the distillation process, the vinegar is still cross contaminated. Please don't dismiss or disregard the small group of people who are 100^ gluten intolerant by saying things are conjecture. Just because you haven't done thr research or aren't as sensitive to gluten doesn't mean that everyone is like you. 
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