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Ivy

Fibromyalgia And Food/proton Pump Inhib

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I've been gluten-free for 3 years. Am about to be labelled with Fibromyalgia. Have had restless leg on and off for years so it wouldn't surprise me. Recently pain that seems to move around causing different parts of my body (shoulder, arm, hands, a hip) to hurt or go numb, or just not work right for a day or two, or three, has been worsening. I haven't had any of the drugs to treat any of this before and am really hesitant. So, I am wondering if anyone else with FM symptoms has been able to relate worsening of symptoms with anything they ingest whether it's food, some chemical in food, or even a medicine (OTC or otherwise). Also I was wondering what long term effects anyone has noticed from proton pump inhibitors as my Dr put me on one before my celiac disease dx and has left me on it.

Thanks any and everyone,

Ivy

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I generally notice a fibro flare if I'm not "eating well". It's not a particular food that's the issue for me, it's an overall balance of fresh foods (and not too carby ;) ). Of course, not taking my supplements makes it worse too. :P

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Although I still have flares occasionally, it is much better since being gluten-free and even better when I am eating a proper diet. It just occured to me when I was reading the most former post that a proper diet could make a difference as well as going gluten-free. I take Lyrica, only a smaller dosage, and that could be helping too, probably is. There are lots of side effects to all medications and Lyrica has them big-time, however, the problem seems to come when you get into high dosages of things. I also take something for cholesterol, but that is a very low dosage too and has no side effects in that range. I feel fortunates that the lower dosages of these medications is enough to solve the problems.

Barbara

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I picked up this article by Scott that may be of interest to anyone with Fibromyalgia.

My Husband has been a lot better since going gluten-free. I have just started him on an elimination type diet and am interested to see if it will make any difference.

http://www.celiac.com/articles/118/1/Elimi...lgia/Page1.html

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I have been taking a proton pump inhibitor for about 5 years now to control GERD. I take Protonix 40mg daily. It works very well to control the GERD. I do not notice any side effects. My concern, however, is that it will have a negagive effect on calcium absorption because of raising stomach PH. Calcim, iron and some other minerals need an acid environment (low PH) to be absorbed properly. Recently I went off the Protonix for about 3 months because of this concern and started developing esophagial pain. I had an endoscopy done and my esophagus had started to look like raw hamburger. Sacred me. I went back on the Protonix and the pain is gone. It's the lesswer of evils for me.

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I understand the lesser of evils and GERD, teaching myself to sleep on a wedge . The only thing I know long term on proton pump inhibitors is that it can lead to more food sensitivities. I didn't know if anyone else knew of anything else.

I read the article AliB, thanks. I did a lot of thinking about what exactly could have changed and I think it's corn. I've been letting corn creep back into the diet. Hard not to. I guess that would increase carbs wouldn't it? Oh well. So I'll start there. Logic just told me that with celiac disease being immunological that FM could be susceptible to foods causing greater inflammation.

...Just so long as it's not chocolate ;)

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Whilst some settle down after removing gluten and are perfectly ok, there are many for whom gluten alone is not the answer.

Whilst other foods can cause reactions, often they typically are other carbohydrates, like corn or soy products.

I believe that when you remove one carb source, like wheat and other gluten-grains, for some, certain bacteria within the gut will turn their attention to another one and so it goes on. Carbohydrates, and particularly processed and refined ones are the foods that feed the beasties, and as our Western diet is so carb-heavy it is not surprising.

If you analyse the diets of healthy indigenous cultures they all eat protein in some form, a good supply of fats and oils - even saturated ones, but what they don't eat is anything like the quantity of carbs that we do and certainly nothing processed or refined or sugar-laden. Some cultures eat virtually no carbs at all, yet they are fit and healthy.

As a gluten-intolerant diabetic I am currently eating low-carb and higher fat. I have been doing this now for about 10 days and have not had to have any insulin for the last week. My blood sugars have been virtually normal. Carbs drive blood sugar, blood sugar drives insulin and insulin is the fat-laying hormone. An excess of carbs will encourage weight gain in some (and even weight loss in others). You don't have to be diabetic to be affected by insulin imbalances.

I was eating fairly low-carb anyway but have reigned it in even tighter, have upped my fat intake (good fats, butter, coconut oil, flaxseed oil, cod liver oil and olive oil) and am now losing weight (which I need to - 7lbs so far). I am now getting more vitamin D and A as a result too, and a lot more essential fatty acids.

It will be interesting to see if I can make any difference to my husband's Fibro if I can get him to take more fats and oils in his diet. We live in the UK and a shortage of vitamin D can be a problem.

Since I have been low-carbing I don't have any problems with acid reflux either.

Oh, and you know what? Since I have been taking the higher fat consumption I no longer crave chocolate - or have any compunction to nibble in the evenings when watching the TV (that was a big problem). Wonderful. Makes me wonder if it wasn't actually the chocolate I wanted, but the fat content in it! food for thought..............

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