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Does Glutening Or Dairy Cause Anyones Gastritis To Flare?

Mrs. Smith

By Mrs. Smith
in Coping with Celiac Disease

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Mrs. Smith Explorer
Mrs. Smith
Posted

I think I was glutened about 2 weeks ago. The symptoms started about 3 days later. I have the symptoms of a gastritis. Heartburn, pain, gas, reflux. I started eating Dairy also avout a month prior. I probably over did it considering I was so excited about thinking I could handle dairy once again. Do u think the dairy is causing this horrible reaction? Any suggestions? Im taking prilosec for 5 days and my tummy still hurts after eating any thing except plain rice, chicken or veggies! How long until it lets me rest?! Ahhh Im so frusterated. I have not had stomach pain since going Gluten-Free! Some advice/similar experiences...PLEASE!

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Jana315 Apprentice
Jana315
Posted

If I do everything right, Gastritis is a thing of the past, but I don't have diary issues. Try cutting out the diary for several days - maybe a week and see if the issues resolve. If they do, try 1 diary item per day and see how you feel. If you've been glutened 2 weeks ago, it should be gone by now unless you've got something else causing issues.

ang1e0251 Contributor
ang1e0251
Posted

Both can do a number on me but eating dairy again would be a definate for those symptoms. The PP was right. Stop it for awhile then challenge to see where you stand.

NorthernElf Enthusiast
NorthernElf
Posted

I have similar stomach issues - it's not a gastritis but dyspepsia...though the symptoms are similar. I believe that with a gastritis there is actual inflammation of the stomach lining, and it usually is caused by infection.

When I eat gluten I get wicked stomach cramps, as well as other symptoms - the severity depends on the amount I have eaten. I get reflux and a burning pain in my stomach and cramps in my abdomen, esp. on the right side but pretty much all over. If I don't treat the reflux, I get a sore throat. IF I EAT DAIRY - I get a lot of stomach burning. If I have been very careful and have successfully avoided gluten and other reflux irritants (eg. tomato sauce, heavy fatty food, etc. ) I can get away with more dairy. Pretty much any dairy around a glutening messes me up ! Fluid milk is probably the worst - I pretty much avoid dairy anyway, having a bit of hard cheese and that's about it...it's just easier that way !

I've tried Zantac, Nexium, and others - these days I just rely on Rolaids as needed and avoid "bad" foods. Some of those meds gave me bad reactions (like wicked stomach cramps, worse than a glutening) over time.

FWIW...

What are the signs of dyspepsia?

Here are some of the signs of dyspepsia:

lizard00 Enthusiast
lizard00
Posted

Yes!! When I get glutened, I am left with extreme stomach discomfort for somewhere around a week to 10 days. It gets less and less everyday, but I am there with you on the bland chicken and rice. That's what I live off of for a couple of days.

I have been back and forth with dairy since going gluten-free... I seem to be tolerating a lot more diary products, but when I get glutened, I cut it out for a couple of weeks.

It sounds strange, but for that week after a glutening, I drink a teaspoon of apple cider vinegar (the real stuff) with some water with my meals, or sometimes in between, and that seems to calm things down.

Mrs. Smith Explorer
Mrs. Smith
Posted
  • Author
I have similar stomach issues - it's not a gastritis but dyspepsia...though the symptoms are similar. I believe that with a gastritis there is actual inflammation of the stomach lining, and it usually is caused by infection.

When I eat gluten I get wicked stomach cramps, as well as other symptoms - the severity depends on the amount I have eaten. I get reflux and a burning pain in my stomach and cramps in my abdomen, esp. on the right side but pretty much all over. If I don't treat the reflux, I get a sore throat. IF I EAT DAIRY - I get a lot of stomach burning. If I have been very careful and have successfully avoided gluten and other reflux irritants (eg. tomato sauce, heavy fatty food, etc. ) I can get away with more dairy. Pretty much any dairy around a glutening messes me up ! Fluid milk is probably the worst - I pretty much avoid dairy anyway, having a bit of hard cheese and that's about it...it's just easier that way !

I've tried Zantac, Nexium, and others - these days I just rely on Rolaids as needed and avoid "bad" foods. Some of those meds gave me bad reactions (like wicked stomach cramps, worse than a glutening) over time.

FWIW...

What are the signs of dyspepsia?

Here are some of the signs of dyspepsia:

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      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
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    • rei.b
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      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
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      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
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