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

7 Months Gluten Free, Lactose Intolerant Now?


Nicole H.

Recommended Posts

Nicole H. Explorer

I have been 7 months gluten free. The past 7 months have had its up and downs. The occasional "whoops!" or the " Im not feeling right" But for the past 2 weeks I have been feeling off in my stomach. And to top it off this morning I had Diarreah. I never get that. It wasnt even a symptom of mine before I was diagnosed. A month ago my gastro told me to go lactose free for 2 weeks because I was complaining that I felt off again. Since my ttg numbers were 4, he said it couldnt be gluten so he told me to go dairy free. I never did because I didnt think that dairy ever affected me at all. Could I have become lactose intolerant this late after going gluten free? Or maybe I just have a stomach bug? This is what I ate yesterday.

Breakfast:

gluten-free corn flakes, milk, banana

Snack:

Black grapes

Lunch:

Homemade Sweet potato-peanut bisque(sweet potatos, peanut butter, extra virgin olive oil, onions, ginger, garlic, gluten free veggie broth and gluten free veggie juice)

Fresh spinach with Kraft balsamic.

orange.

Dinner:

small piece of plain chicken with pepper, small peice of steak, carrots

Dessert:

gluten-free Coconut macaroons with milk.

Now I ususally have milk everyday so to get diarreah this monring is weird. Could it have been something else? I cant think of anything else that I introduced into my diet that would be different. Maybe Im just crazy!


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



Celiac.com Sponsor (A8-M):



Ahorsesoul Enthusiast

Surprisingly your doctor gave you good advice about going dairy free for awhile. I suggest you go dairy and soy free for at least a month to see if there is any improvement. And keep a food diary, you may find another food that bothers you (like corn).

You are not crazy, it's the gluten that drives us crazy. No two people have the same symptoms that follow any order so it's always a guessing game.

ksymonds84 Enthusiast

I agree with horsesoul to try soy free for a test. Soy was my big missing puzzle piece. I thought I developed casein intolerance ect and it was just the soy. Your Kraft Balsamic dressing would have soy bean oil and perhaps the gluten free chicken broth. The only brand I have found soy free for chicken broth is kitchen basics and better than boullion (chicken and beef). Soy hides under vegetable oil, vegetable protein ect. The FDA has different rules for soy, if its refined soy bean oil then it doesn't have to be declared because supposedly the protein is removed and those with soy allergies can safely eat it. Not me and many others so its a bummer and I find reading labels harder for soy than gluten. It is so worth it though, its made me 99% better (still accidently get contaminated because with my job I have to eat out a lot). It may be worth a try for you to try it for a few weeks. Also, sometimes food intolerances can take up to 72 hours to show up so a food diary can help figure that out a little easier. Soy gets me within a few hours and gluten gets me the next morning. A food diary will help you see a possible pattern. Good luck and keep us posted! :)

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,361
    • Most Online (within 30 mins)
      7,748

    anabjermeland
    Newest Member
    anabjermeland
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Rogol72
      I've never had an issue this side of the pond. If I'm out I drink Bulmers Cider. Sometimes draft and sometimes bottled. The draft cider lines are for Cider only. 
    • Rejoicephd
      Hi everyone do you know whether when you get a draft cider if there is a chance that it runs through the same tubing as a beer did sometime prior?  the reason I’m asking is that I’m trying to eliminate a source of hidden gluten that I think hits me about once a month. And I have a suspicion it might be cider from the draft at certain bars. When I am out, if I decide to drink, I usually order a cider brand that I know is gluten free.    what I’ve noticed is that a couple times when I got a draft cider, I got symptoms of being  glutened that night and the day after. This doesn’t seem to happen with all times I drink cider. I had a draft at a very clean brewery and I didn’t react from that, which is what made me start to wonder. Does anyone know if this is a possible source of getting glutened? I am like 99% sure that this is the cause and I think I’ll switch to bottle/can only from here on out, but would be interested if others experienced the same thing (or work in a bar and know how this works). Thanks!
    • cristiana
      Thank you for the update @Rejoicephd it is good to know that you may have some answers.  Keep up the good work with your diet, and do let us know if you do get a firm diagnosis.  I took so long to feel better and for my TTG levels to normalise,  but got there in the end, so also bear in mind it does take longer for some of us.
    • StuartJ
      Well, three months later and a startling revelation!  After going gluten free (and nearly bankrupt buying special foods), my wife made a lunch of meat potatoes and gravy made with Bertolli white sauce - no wheat there right?  Big flare up withing hours and I was really wiped out with it.  She rechecks the label on the sauce bottle and right at the bottom of the ingredients XANTHAN GUM. There's our #1 suspect again!  So by way of experimenting, she decided to try making a loaf of bread with just regular white flour like she used to do and see what happened; the familiar smell hit me when I walked in the door last night and I sat down to eat this still warm, fresh goodness - I thought even if I have to take Imodium sandwiches, it will be worth it 😋 No ill effects, either overnight or today!  Half the loaf is now gone because I had some for supper, saving just one last slice for breakfast in the morning` - I've used the bathroom once and that was normal, so maybe it is not the gluten after all? Can't wait to try a beer! 😁
    • trents
      Unfortunately, the development of celiac disease usually is not an end in and of itself. It usually brings along friends, given time. It is at heart an immune system dysfunction which often embraces other immune system dysfunctions as time goes on.
×
×
  • Create New...