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

Small Stools, A Symptom? Help


User2343243

Recommended Posts

User2343243 Newbie

i've done some research and small stools (pebbles) are a form of constipation which i didnt know about. anyway. im on a gluten free diet for about 2 weeks now. originally i was on it (for a month-ish?), but cheated on thanksgiving. and is it me or does it take longer for the body to heal than the first time..

anyway, now i have small stools :( , they look insignificant haha. i know they aren't good for me. the thing thats hard for me is that i dont get major symptoms. fatigue, badbreath, and small stools, and some stomaches are some of the symptoms. no diarrhea, throwing up, dying feeling or anything.

so i'm not exactly sure if what i eat is hurting me. i do eat a lot of nut butter to gain weight, but im guessing that backs me up too? i primarily eat fruits veggies and meat, nut butter with the occasional wheat/gluten free waffle. im also on a no dairy very very few grain . but it also just be that i need time? i get really confused

now i know its common for celiacs to be intolerant to lactose or rice in the beginning but as time goes on, can slowly introduce it.

help!


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



Celiac.com Sponsor (A8-M):



Jean'sBrainonGluten Newbie

Hi,

I am a little confused by your post but since you mention that you feel confused I'm going to take that as a symptom and do a symptom list from what I see in your post

confusion

fatigue

mild constipation

stomachache

weight loss

bad breath

?hair trouble? - your name

The symptoms of celiac and gluten intolerance are really varied so you 'could' have one of those.

The gluten free diet is challenging - to stay on it, to be assertive in social and restaurant situations. Most people don't have the motivation to stick with it unless they feel really bad. I can't tell from your post if you don't feel that bad or do feel really bad, but come from a family where no one complains about health problems. You're the only one who can figure that out.

I have noticed that going gluten free did mean that I reacted unexpectedly strongly to being glutened. My guess is that when you have chronic exposure your body is making all kinds of stress adjustments to keep you functioning so you aren't aware of the full force of your reaction until you aren't exposed regularly and the stress adjustments are shut down. That bad reaction after being gluten free for awhile probably means you have some kind of sensitivity.

My guess is that you don't have enough overt symptoms to be able to convince an average doctor to do lab work. This is an advantage because you can just try the gluten free diet for yourself but a disadvantage long term if the diagnosis would help motivate you to stay on the diet after you start to feel better. You're the best judge of that.

So you can do a gluten free diet to see if you start to feel better. I would advise you to be careful about cross contamination and the way grain derivatives are often used for flavor enhancers and texturizers.

If you think you have multiple allergies you might try an elimination diet like that at Open Original Shared Link I actually found that I was able to discern sensitivities after two weeks on the elimination portion, followed by reintroducing large quantities of suspected allergens. The doctor I was seeing then advised me to drink baking soda and water if I started to have a reaction to a food. Scientifically I cant' think why this would work, and it certainly doesn't allow me to eat gluten without suffering consequences, but it did seem to help when I was doing the challenge.

If you have grass allergies you might look into going completely grain free or following the Specific Carbohydrate diet.

At any rate it is true that for many people after they've been gluten free for several months they are less sensitive to other nongluten foods and can reintroduce dairy and so on.

For the constipation you might try drinking ginger tea every day. If you have more trouble with this there are other measures I can suggest but yours sounds like a relatively mild case and ginger tea and maybe magnesium supplements should be enough to help with that.

Whatever you decide to do I urge you to keep checking in iwth this forum and other celiac information since more is being learned all the time.

Good Luck!

Fiddle-Faddle Community Regular

Small stools can also be a sign of dehydration: Open Original Shared Link

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Rogol72 replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      8

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

    2. - Scott Adams replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      8

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

    3. - Scott Adams replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

    4. - deanna1ynne replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,441
    • Most Online (within 30 mins)
      7,748

    Linda Boxdorfer
    Newest Member
    Linda Boxdorfer
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Rogol72
      @HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying it once. It's fortified with Calcium and Iron. https://www.warburtonsglutenfree.com/warbs_products/white-loaf/ The only other gluten-free bread that I've come across that is fortified is Schar with Iodized salt, nothing else.
    • Scott Adams
      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
    • Scott Adams
      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted to at least mention the possible negative sides of having a formal diagnosis. While I understand wanting a formal diagnosis, it sounds like she will likely remain gluten-free either way, even if she should test negative for celiac disease (Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If her symptoms go away on a gluten-free diet, it would likely signal NCGS).        
    • JoJo0611
    • deanna1ynne
      Thank you all so much for your advice and thoughts. We ended up having another scope and more bloodwork last week. All serological markers continue to increase, and the doc who did the scope said there villous atrophy visible on the scope — but we just got the biopsy pathology report back, and all it says is, “Duodenal mucosa with patchy increased intraepithelial lymphocytes, preserved villous architecture, and patchy foveolar metaplasia,” which we are told is still inconclusive…  We will have her go gluten free again anyway, but how soon would you all test again, if at all? How valuable is an official dx in a situation like this?
×
×
  • 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.