Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Could This Be A Gluten Reaction?


MamaJo

Recommended Posts

MamaJo Rookie

My 10yo daughter came in not too long ago complaining of severe cramping. Cramping to the extent of tears. She has issues with not pooping enough so I asked if it could be that. I wasn't even thinking of food because I thought we were pretty good about avoiding gluten and dairy. Then my 14yo said something about us eating baked oatmeal for breakfast this am! UGH! We haven't had oats in a long time, and I didn't think twice about it when she asked to make that recipe for breakfast. If this reaction IS from that, would it have taken that long to show up?

BTW, I've never had her tested for celiac or any other allergies/intolerance. We've just went with it and found that they do better without it and that's been good enough for us. Do you think this reaction warrants further testing?


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



chiroptera Apprentice

Oh yes, it sure sounds like a glutening to me. My two daughters, especially one of them, who are 9 and myself had severe stomach pain/cramping as our main gluten intolerance/celiac symptom. We would be SO sick . My daughter went throught their entire second grade year like that and everyone thought she had "issues" like separation. I went through a very long period, years actually, where every single day I would be sick and live in the bathroom and when I wasn't in there I'd walk around holding my stomach/abdomen because of the pain. Sometimes the pain would come in big waves where I couldn't walk/talk/etc. That pain would be up high, like right below my ribcage.

Long story short, my daughters and I (also my son since August) have been gluten free since June 11 and we have never ever felt better! The stomach pain and other issues are gone! Really, I can't believe it. My poor daughters talks all the time about how she would hurt from the time she ate breakfast until the time she went to bed. She was having trouble working in school and playing with her friends.

I'm not saying gluten is the problem for everyone, but for us, it was.

We did Enterolab stool testing and found out the girls (who are identical twins) are also egg and casein intolerant. Now, that part has been very hard for us, as we don't eat much meat and depending on dairy and eggs.

Sorry for the long response, but I would say that your little one could definitely be so sick from oats, because they are most often cross contaminated with wheat.

I hope everyone feels better soon!

jststric Contributor

I think a pretty safe way around the oatmeal dilemma is to get true, Irish oats. I think the issue of cc is pretty nill to none with them.

Generic Apprentice

The problem with oats isn't that they just get cc. It is that some celiacs react to certified gluten-free oats too. My daughter tolerates them fine. I don't, it's as if I had eaten a sandwich of wheat or similar by the reactions I get from oats.

Some people react, some don't.

Rondar2001 Apprentice

It sounds like it is the oats. We had tried our daughter on the certified gluten free oats and her reaction was worse than her typical gluten reaction.

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,751
    • Most Online (within 30 mins)
      7,748

    Alison A
    Newest Member
    Alison A
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.4k

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)


  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      I agree with @RMJ, you have multiple positive tests so celiac disease is likely.  This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease.     
    • trents
      One small study found that 50% of celiacs react to the dairy protein "casein" like they do to gluten. It is also common for celiacs to be lactose (the sugar in milk) intolerant, though that often disappears in time as the villi heal. About 10% of celiacs react to the oat protein "avenin" like they do gluten.
    • K6315
      Thank you so much Trents (Scott?)! I have started working with a dietitian and did a deep research dive as soon as I got the diagnosis. I am aware of what you mentioned in the first two paragraphs, and was not aware of anything in the third, so I am grateful for that information, and will talk to the dietitian about that. I think I was most interested in the withdrawal process - it gives me hope that, although I have felt unwell recently, I just need to be patient (not a strong suit). I have printed the article you sent and will look at it more closely. Thanks again!
    • Sandi20
      I really like Thorne!  I've researched thier products.  Thank you so much.
    • trents
      Welcome to the forum, @K6315! Gluten withdrawal typically lasts for a period of a few weeks. But there is a real learning curve involved in actually attaining to a gluten free dietary state. Much more is involved than just cutting out major sources of gluten such as bread and pasta. It's all the places that gluten is hidden in the food supply that is difficult to ferret out, like soy sauce and canned tomato soup, canned chili and canned pork n' beans, some "lite" pancake syrups, potato salad, flavorings, etc., etc. Gluten-containing grain products are hidden through alternate terminology and found in places you would never expect.  There is also "cross contamination" where naturally gluten free foods come into contact with gluten-containing grains during farming, transportation, storage and manufacturing processes. Then there is the issue of "cross reactivity" whereby you may be having gluten-like reaction to food proteins whose structure is similar to gluten. Chief among these are dairy, oats (even gluten-free oats), soy, corn and eggs. I am including this article that you might find helpful:   
×
×
  • Create New...