Jump to content
  • 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

Bloating/gas


twe0708

Recommended Posts

twe0708 Community Regular

Can you still have problems with bloating/gas if you are gluten free? I mean just because we are gluten free doesn't mean we will never be bloated or have gas again, right?


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



Celiac.com Sponsor (A8-M):



frustrated09 Newbie

It could be soy or dairy? I have gone with out soy today and i am not bloated, finally :)

marsha

seashele2 Newbie
Can you still have problems with bloating/gas if you are gluten free? I mean just because we are gluten free doesn't mean we will never be bloated or have gas again, right?

You can still be bloated and have gas if you are intolerant to something else. I developed other intolerances after my body was finally absorbing foods I was not during 30+ years of misdiagnosed/undiagnosed celiac disease. Now gluten, dairy, soy and MSG cause bloating in me.

Michelle

Western Washington State

tunibell Rookie

Personally, I can have the exact same meal and get gas/bloating at least part of the time. I think it depends on a lot of factors (time of day, speed of ingestion, etc.)

SGWhiskers Collaborator

I've been gluten-free for over a year now. Recently, I experimented with the Paleo diet at the recommendation of my Rhumatologist. Bloating/gas was never something I considered bothersome and even before going gluten-free, I had relatively few digestive complaints. Well, after 2 weeks of the Paleo diet, my stomach was as flat as when I was a teen and my hubby thought I lost weight. (I was even thinking how nice my figure looked. Then, I caved in and broke the diet only to discover instant bloating and gas pain along with a pouffy belly. I guess living with bloating every day felt normal and I didn't realize it until it was gone. So after two more weeks off paleo, I'm starting up again with the intent of finding a middle ground that is less restrictive, but has less gas. I'm hoping for no grain/soy, but more natural sweetner and fruit.

Best wishes.

ksymonds84 Enthusiast

Certain foods will cause gas and bloating in people whether celiac or not. My husband who is not Celiac will have problems with bean dishes such as chili and mexican dishes. I've also banned him from Fat Tire beer....those are the worst farts ever :P

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,685
    • Most Online (within 30 mins)
      7,748

    tdouglas2901
    Newest Member
    tdouglas2901
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)


  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. 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. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.