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rebe09

By rebe09
in Coping with Celiac Disease

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rebe09 Contributor
rebe09
Posted

Hello~ I went gluten-free a little over 2 months ago. I literally went gluten-free with everything! Maybe exposed to gluten 2-3 times in the beginning. About 2 days ago I started to feel achy and nauseous. Those symptoms are gone, but my stomach feels "odd". It feels tender and hurts if I push on it. I originally went on a gluten-free diet for neurological reasons, headaches, and BM irregularities, so I wasn't necessary sick from gluten. The achiness and nauseous feeling could totally be a bug, but what's with the odd stomach feeling is what I'm concerned about? Could it be possible that I was exposed to gluten and now my body responds to it more negatively since I've been gluten-free for over two months?

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The Fluffy Assassin Enthusiast
The Fluffy Assassin
Posted
Hello~ I went gluten-free a little over 2 months ago. I literally went gluten-free with everything! Maybe exposed to gluten 2-3 times in the beginning. About 2 days ago I started to feel achy and nauseous. Those symptoms are gone, but my stomach feels "odd". It feels tender and hurts if I push on it. I originally went on a gluten-free diet for neurological reasons, headaches, and BM irregularities, so I wasn't necessary sick from gluten. The achiness and nauseous feeling could totally be a bug, but what's with the odd stomach feeling is what I'm concerned about? Could it be possible that I was exposed to gluten and now my body responds to it more negatively since I've been gluten-free for over two months?

Could be gas, could be constipation; if it's on the right side, it could be appendicitis, but after 2 days you'd presumably know by now. You might want to try the Mayo Clinic's symptom checker: Open Original Shared Link

An awful lot of us are casein intolerant; you may want to try giving up dairy at least temporarily. And to answer your last question, yes, nearly everybody says their symptoms from a glutening get worse the longer they're gluten-free.

ann72601 Apprentice
ann72601
Posted
Hello~ I went gluten-free a little over 2 months ago. I literally went gluten-free with everything! Maybe exposed to gluten 2-3 times in the beginning. About 2 days ago I started to feel achy and nauseous. Those symptoms are gone, but my stomach feels "odd". It feels tender and hurts if I push on it. I originally went on a gluten-free diet for neurological reasons, headaches, and BM irregularities, so I wasn't necessary sick from gluten. The achiness and nauseous feeling could totally be a bug, but what's with the odd stomach feeling is what I'm concerned about? Could it be possible that I was exposed to gluten and now my body responds to it more negatively since I've been gluten-free for over two months?

I've only been gluten-free for the same length of time, and I have found that I actually got sicker. There have been numerous food allergies and other aliments that have shown themselves since then. It's hard to say if you accidentially got into gluten or if something else is showing up.

There are some real pros that have been kind enough to help me through these rough spots and I believe they will be around here soon to help you out. Hang in there.

Ann

ang1e0251 Contributor
ang1e0251
Posted

You could be getting sneaky gluten from a source you felt was safe or maybe it's another sensitivity. A food journal can help narrow it down. It sounds a lot like I felt when I tried a new tea this winter. It took me awhile to figure that one out but I felt SO much better when I threw it out.

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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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      Living with Coeliac Disease since birth, Bread has always been an issue, never too nice, small slices and always overpriced, But Sainsbury's Free From White Sliced Bread seemed to me to be an exception with it's large uniform 12 x 12cm slices that had the bounce, texture and taste of white bread even after toasting with no issue that it was also Milk Free. Unfortunately Sainsbury's have changed the recipe and have made it 'Egg Free' too and it has lost everything that made the original loaf so unique. Now the loaf is unevenly risen with 8 x 8cm slices at best, having lost it's bounce with the texture dense and cake like after toasting resembling nothing like White Bread anymore. Unsure as to why they have had to make it 'Egg Free' as the price is the same at £1.90 a loaf. Anyone else experiencing the same issue with it? - also any recommendations for White Bread that isn't prescription? / Tesco's / Asda's are ok but Sainsbury's was superior.
    • Mari
      My only proof

      By Mari · Posted

      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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      By marion wheaton · Posted

      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.
    • trents
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