Don in Dallas

Newbie Needs Help !

Rate this topic

Recommended Posts

Good day to you! I will try to be brief. Age: 64 Sex: Male........Generally in good health, diagnosed with prostate cancer in 2004 but cancer free since that time. Just diagnosed with celiac's. In mid December 09' thought I had a stomach virus. Throwing up and diarrhea. The nausea with away after a day of so, but have had the diarrhea since.....Have lost about 20 lbs. A week or so ago,went in for an endoscopy. Last week, Doctor diagnosed me with ciliac disease. Honestly, I had never heard of it before that time. I have been on a gluten free diet for the last 5 days and cannot tell any difference yet. Question: how long would you think it should take to make a difference? Also, I have had the nausea symptoms twice since the onset in Dec. Question: Have any of you had the nausea symptoms. It is horrible when it hits, both the nausea and diarrhea at the same time. It was almost a blessing to have been diagnosed with something that seems relatively easy to control (or am I being too optimistic? It is great to find this web site and outlet for gluten free products. I look forward to communicating with you.

Don from Dallas

Share this post

Link to post
Share on other sites
Ads by Google:
Ads by Google:

Welcome, Don.

Nausea and vomiting was very much a part of my symptoms. For me, the ultimate celiac experience was sitting on the toilet with painful explosive diarrhea whilst simultaneously vomiting into a bucket. I can relate.

Time to heal varies greatly from person to person, but it is usually measured in months. I began to experience a reduction in severity of my symptoms quickly, but it was at least two months before they were gone.

Share this post

Link to post
Share on other sites


I was convinced after only about two weeks on my gluten free diet, but my symptoms at that point were uncommon, mostly derm and neuro. I've heard it can be a slow process, and questions on the time and capability for recovery from various levels of damage have arisen.

On the slightly brighter side, there are things you can do to speed the process along. The most helpful link I found was this:


Any ingredient listed on a product that contains or may contain gluten is too much. The problematic items for me included caramel coloring [in my experience, that ALWAYS means gluten] and everything involving the word "starch" without specifying what sort of starch specifically; this is particularly disappointing with prescription medications due to the jumbled systems that dispense them, and also concerning in OTC medications and vitamins -- anything labeled a "dietary supplement" may have different rules from food.

I recommend coping with that to find specifically marked gluten free supplements for vitamin C, at the least. It worked miracles on my mental and physical fatigue and overall feeling of my state of health. What I consider an effective dose of vitamin C is probably a bad idea for someone with digestive problems, as large doses can cause diarrhea, but you should be safe for at least one gram a day, and I'd personally push the amount if it seems either helpful or harmless. I'm mentioning this because I STOPPED getting better after a few months, and saw no progress until I picked up v.C megadosing. To my knowledge, vitamin C supplementation could reasonably be more important for those with GI manifestations.

For comparison, healthy controls often reach bowel tolerance at four or more grams per day. I could take up to fifteen grams when I began vitamin C megadosing, which is not very abnormal for a moderately unhealthy person, and now [maybe 18 months from gluten-free diet] I'm down to about 3 or 5. One of my gluten intolerant relatives who has digestive problems can take only one total gram of vitamin C a day without incurring bad diarrhea and other problems; she and I both recommend "Ester C."

[Notice: orthomolecular medicine is officially worth as much as magic beans and voodoo, but I had nothing to lose from it, so I tried it once.]

Anyway, the complete elimination of gluten from your diet is the highest priority. Although I identify myself as the gluten bloodhound of the family, and hopefully others are not as sensitive to it, it should help to be thorough. Setbacks were very visible to me, and each cost me easily up to a week of progress or time, in terms of healing, health, physical/mental competence...

The worst setbacks were nothing more than the combination of hunger and "brain fog." I had to establish a routine of ALWAYS checking a product's ingredients, double-checking so as to never use unwashed cookware that was used to cook gluten foods, and never dining out.

It's unfortunate when fatigue, malabsorption, brain fog, pain, and all the "normal" elements of life combine to take away time and energy to prepare all of one's own meals, but I would not eat at any restaurant that doesn't have a gluten free menu section. Even then, note that caramel coloring is common in soy sauce and soft drinks, starch in mustard packets, and so on.

I hope your doctor has given thought to antiemetics and antidiarrheals... I don't have experience with those symptoms and can't think of anything to help with them beyond OTC products -- and with GI symptoms, I'd be cautious with many of those, although relatives recommend Pepto Bismol and Benadryl.

Good luck and get better soon.

Share this post

Link to post
Share on other sites

Welcome, Don.

Nausea and vomiting was very much a part of my symptoms. For me, the ultimate celiac experience was sitting on the toilet with painful explosive diarrhea whilst simultaneously vomiting into a bucket. I can relate.

Time to heal varies greatly from person to person, but it is usually measured in months. I began to experience a reduction in severity of my symptoms quickly, but it was at least two months before they were gone.

Peter......Thank you so much for your quick reply. Something else that has come to mind since my diagnosis, is that 30 years ago I was diagnosed with "chronic hives" The doctors said it was most probably a food alergy but could never narrow it down exactly. I have taken various antihistamines daily since that time. If I were to miss a day, my hands (most generally) would breakout with uncontrollable itching. Very painful, as you can imagine. Do you think this might have been celiac's in the early stages? Past the hives, I really had no other symptoms like I have had lately however. Thanks in advance for your reply.........Don in Dallas

Share this post

Link to post
Share on other sites

Dermatitis Herpetiformis is the skin form of celiac disease. It causes a rash that itches intensely. I doubt that a health care professional would confuse it with hives--they have a very different appearance. DH resembles eczema (which I had as a child). DH does not respond to antihistamines, but steroids may help.

Hives are an allergic reaction. Celiac disease is an autoimmune reaction. They may share the same trigger, but they are quite different. It is possible to be allergic to wheat while also having celiac disease--the two conditions are independent.

If you have had celiac disease for thirty years, it is likely to take a long time for your intestines to heal. Stick absolutely to the diet and hang in there. It will get better.

Share this post

Link to post
Share on other sites
Ads by Google:

Hi Don,

I suggest you stick with a whole foods diet to start out. Also avoid soy and dairy. You will see this advice often on the forum, for a simple reason, it works. Avoiding processed, packaged foods means you don't have to spend lots of time reading labels and wondering if the ingredients are safe. The label on a bag of potatoes usually says "ingredients potatoes." That is the kind of ingredient label you want to go with, 1 or 2 ingredients that are simple obvious things. Like bags of frozen veggies with salt and water added would be ok. Eating lots of rice and veggies and meat meals would be a help at first. There are simple meals to make and safe. You should probably wait on trying all the gluten free goodies until you have given your system a chance to settle into the diet.

Try a search on cross contamination or cc here and you will find some info on it. Basically you need to avoid any tiny amount of gluten as it doesn't take much to set off a reaction by the immune system.

You doc should test your vitamin levels as we sometimes have vitamin deficiencies.

It takes a while to learn the do's and don't of the diet, and everyone is a little different. Some of us have additional intolerances beyond wheat, rye, barley and oats also. So if you don't feel better after a month or 2 then you would want to investigate additional food intolerances.

Welcome to our world and happy gluten-free eating! It does get easier after a while, although the start can be a little daunting.

Share this post

Link to post
Share on other sites


[Notice: orthomolecular medicine is officially worth as much as magic beans and voodoo, but I had nothing to lose from it, so I tried it once.L


What is orthomolecular medicine? I have taken some supplements by OrthoMolecular Products and am wondering if they are O.K.

Share this post

Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

  • Who's Online   12 Members, 0 Anonymous, 450 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Jefferson Adams
    Celiac.com 06/25/2018 - The latest studies show that celiac disease now affects 1.2% of the population. That’s millions, even tens of millions of people with celiac disease worldwide. The vast majority of these people remain undiagnosed. Many of these people have no clear symptoms. Moreover, even when they do have symptoms, very often those symptoms are atypical, vague, and hard to pin on celiac disease.
    Here are three ways that you can help your healthcare professionals spot celiac disease, and help to keep celiacs gluten-free: 
    1) Your regular doctor can help spot celiac disease, even if the symptoms are vague and atypical.
    Does your doctor know that anemia is one of the most common features of celiac disease? How about neuropathy, another common feature in celiac disease? Do they know that most people diagnosed with celiac disease these days have either no symptoms, or present atypical symptoms that can make diagnosis that much harder? Do they know that a simple blood test or two can provide strong evidence for celiac disease?
    People who are newly diagnosed with celiac disease are often deficient in calcium, fiber, folate, iron, magnesium, niacin, riboflavin, vitamin B12, vitamin D, and zinc. Deficiencies in copper and vitamin B6 are less common, but still possible. Also, celiac disease is a strong suspect in many patients with unexplained nutritional anemia. Being aware of these vague, confusing symptoms of celiac disease can help people get bette advice, and hopefully speed up a diagnosis.
    2) Your dentist can help spot celiac disease
    Does your dentist realize that dental enamel defects could point to celiac disease? Studies show that dental enamel defects can be a strong indicator of adult celiac disease, even in the absence of physical symptoms. By pointing out dental enamel defects that indicate celiac disease, dentists can play an important role in diagnosing celiac disease.
    3) Your pharmacist can help keep you gluten-free
    Does your pharmacist know which medicines and drugs are gluten-free, and which might contain traces of gluten? Pharmacists can be powerful advocates for patients with celiac disease. They can check ingredients on prescription medications, educate patients to help them make safer choices, and even speak with drug manufacturers on patients’ behalf.
    Pharmacists can also help with information on the ingredients used to manufacture various vitamins and supplements that might contain wheat.
    Understanding the many vague, confusing symptoms of celiac disease, and the ways in which various types of health professionals can help, is a powerful tool for helping to diagnose celiac disease, and for managing it in the future. If you are suffering from one or more of these symptoms, and suspect celiac disease, be sure to gather as much information as you can, and to check in with your health professionals as quickly as possible.

    Jefferson Adams
    Celiac.com 06/23/2018 - If you’re looking for a great gluten-free Mexican-style favorite that is sure to be a big hit at dinner or at your next potluck, try these green chili enchiladas with roasted cauliflower. The recipe calls for chicken, but they are just as delicious when made vegetarian using just the roasted cauliflower. Either way, these enchiladas will disappear fast. Roasted cauliflower gives these green chili chicken enchiladas a deep, smokey flavor that diners are sure to love.
    2 cans gluten-free green chili enchilada sauce (I use Hatch brand) 1 small head cauliflower, roasted and chopped 6 ounces chicken meat, browned ½ cup cotija cheese, crumbled ½ cup queso fresco, diced 1 medium onion, diced ⅓ cup green onions, minced ¼ cup radishes, sliced 1 tablespoon cooking oil 1 cup chopped cabbage, for serving ½ cup sliced cherry or grape tomatoes, for serving ¼ cup cilantro, chopped 1 dozen fresh corn tortillas  ⅔ cup oil, for softening tortillas 1 large avocado, cut into small chunks Note: For a tasty vegetarian version, just omit the chicken, double the roasted cauliflower, and prepare according to directions.
    Heat 1 tablespoon oil in a cast iron or ovenproof pan until hot.
    Add chicken and brown lightly on both sides. 
    Remove chicken to paper towels to cool.
    Cut cauliflower into small pieces and place in the oiled pan.
    Roast in oven at 350F until browned on both sides.
    Remove from the oven when tender. 
    Allow roasted cauliflower to cool.
    Chop cauliflower, or break into small pieces and set aside.
    Chop cooled chicken and set aside.
    Heat 1 inch of cooking oil in a small frying pan.
    When oil is hot, use a spatula to submerge a tortilla in the oil and leave only long enough to soften, about 10 seconds or so. 
    Remove soft tortilla to a paper towel and repeat with remaining tortillas.
    Pour enough enchilada sauce to coat the bottom of a large casserole pan.
    Dunk a tortilla into the sauce and cover both sides. Add more sauce as needed.
    Fill each tortilla with bits of chicken, cauliflower, onion, and queso fresco, and roll into shape.
    When pan is full of rolled enchiladas, top with remaining sauce.
    Cook at 350F until sauce bubbles.
    Remove and top with fresh cotija cheese and scallions.
    Serve with rice, beans, and cabbage, and garnish with avocado, cilantro, and sliced grape tomatoes.


    Roxanne Bracknell
    Celiac.com 06/22/2018 - The rise of food allergies means that many people are avoiding gluten in recent times. In fact, the number of Americans who have stopped eating gluten has tripled in eight years between 2009 and 2017.
    Whatever your rationale for avoiding gluten, whether its celiac disease, a sensitivity to the protein, or any other reason, it can be really hard to find suitable places to eat out. When you’re on holiday in a new and unknown environment, this can be near impossible. As awareness of celiac disease grows around the world, however, more and more cities are opening their doors to gluten-free lifestyles, none more so than the 10 locations on the list below.
    Perhaps unsurprisingly, the U.S is a hotbed of gluten-free options, with four cities making the top 10, as well as the Hawaiian island of Maui. Chicago, in particular, is a real haven of gluten-free fare, with 240 coeliac-safe eateries throughout this huge city. The super hip city of Portland also ranks highly on this list, with the capital of counterculture rich in gluten-free cuisine, with San Francisco and Denver also included. Outside of the states, several prominent European capitals also rank very highly on the list, including Prague, the picturesque and historic capital of the Czech Republic, which boasts the best-reviewed restaurants on this list.
    The Irish capital of Dublin, meanwhile, has the most gluten-free establishments, with a huge 330 to choose from, while Amsterdam and Barcelona also feature prominently thanks to their variety of top-notch gluten-free fodder.
    Finally, a special mention must go to Auckland, the sole representative of Australasia in this list, with the largest city in New Zealand rounding out the top 10 thanks to its 180 coeliacsafe eateries.
    The full top ten gluten-free cities are shown in the graphic below:

    Jefferson Adams
    Celiac.com 06/21/2018 - Would you buy a house advertised as ‘gluten-free’? Yes, there really is such a house for sale. 
    It seems a Phoenix realtor Mike D’Elena is hoping that his trendy claim will catch the eye of a buyer hungry to avoid gluten, or, at least one with a sense of humor. D’Elena said he crafted the ads as a way to “be funny and to draw attention.” The idea, D’Elena said, is to “make it memorable.” 
    Though D’Elena’s marketing seeks to capitalizes on the gluten-free trend, he knows Celiac disease is a serious health issue for some people. “[W]e’re not here to offend anybody….this is just something we're just trying to do to draw attention and do what's best for our clients," he said. 
    Still, the signs seem to be working. D'elena had fielded six offers within a few days of listing the west Phoenix home.
    "Buying can sometimes be the most stressful thing you do in your entire life so why not have some fun with it," he said. 
    What do you think? Clever? Funny?
    Read more at Arizonafamily.com.

    Advertising Banner-Ads
    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

  • Forum Statistics

    • Total Topics
    • Total Posts
  • Member Statistics

    • Total Members
    • Most Online

    Newest Member
  • Popular Now

  • Topics

  • Posts

    • A few science-y articles to help explain..... About Lectins.....plants make lectins to protect themselves from being eaten by predators and are a source of inflammation......  Brown rice has lectins in the hull.  White rice has that hull removed. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1115436/ Then there's Sulfite Sensitivity that some Celiacs develop..... http://www.thepatientceliac.com/tag/celiac-disease-and-sulfite-intolerance/ Sulfites naturally occur in some foods, like cruciferous vegetables (cabbage, cauliflower, broccoli), and garlic, eggs, fermented foods (wine), and are added to processed foods as preservatives.   Because our gastrointestinal tract is inflamed or damaged, we may not correctly process Sulfites which can cause MORE inflammation..... https://www.ncbi.nlm.nih.gov/pubmed/17143057 Sulfites occur naturally in meat, too.  Pork is naturally higher in sulfites than some other types of meat, like lamb or beef liver.  However I was horrified when I discovered this: Pigs are fed a high sulfur diet so the meat stays fresher looking longer in packaging!   https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5243960/#!po=93.4211 I've always had problems with any kind of pork, bacon, ham, chops, roasts.   I make sure to purchase grass fed beef, bison and lamb, and free range chicken and eggs. I have Type IV Hypersensitivity to Sulfites.  I can't take any medications with sulfa or thiols in them.  I get sick if I eat high sulfur foods like broccoli and garlic and pork.  Molybdenum is helpful. You're not alone. It's not your imagination.   Hope this helps!     
    • Thanks for info on the veggies and greens. I'll stick with the kale and spinach for now.  Maybe romaine, but not sure what to put on it. I was wondering whether to have any vinegar right now, just because it seems like a very tangy, sour ingredient on the tummy. I might stop all spices and herbs to start, but if I use any, I'll just use what I am growing.  And definitely no garlic or onion (bummer!).  No tomatoes - this is hard for an Italian, lol!  No potatoes for my Irish, no tomatoes or garlic for my Italian cravings.  My husband used to joke my blood was tomato sauce.  I love fresh tomatoes, pizza sauce, pasta sauce, putting tomato sauce in soups, and so on.  So, this will be interesting. And I used to cook with a lot of red pepper flakes and garlic.  I was thinking eggs will be the first thing I add back in because I ate a lot of those when I was at my worst, before I found out I couldn't have gluten. Eggs seemed to be the easiest on my stomach.  I am thinking I am going to be okay with them, but to give them up for a week or two, I could probably do.  But that will probably be my first add in.  I wanted it to be dairy, but I think eggs would be more practical.  Crab meat in a soup or with eggs sounds good. I will jot that down.  I am thinking things like chicken, turkey, and veggies that have not seemed too harsh on me, like carrots and green beans.  Maybe a little rice, although I'll see if that tends to bloat me or not.  I saw blueberries as low FODMAP fruit and was thinking if I have a sweet craving I could have a few spoonfuls of blueberries.  I like zucchini a  lot, but so far it has bloated me, and I am hoping once my stomach heals I can go back to that (same with broccoli and cauliflower).  But for now, it couldn't hurt to avoid anything that seems to bloat.  Do you know if canned black olives would be an okay snack? I am working on my grocery list.  Hopefully by Thurs or Fri I will be starting this.  I need to call the company that makes the beta blocker I am on because that was one more concern I was having.  I tried it for a week back in early Dec and could have sworn it did not agree with my stomach.  My dr seemed to doubt me.  I stopped taking it.  I went back on it mid January, and little by little my stomach has been getting worse and worse.  Could be other things, but I think I better call the company to see if there is gluten, corn or soy in it.  I did already check and supposedly it is gluten-free, but I seemed to get a few run-around answers before I got that one.  But even if there is corn or soy in it, that could be enough to be a problem. You wouldn't think one tiny pill a day could cause such harm though.  If there was gluten, I could see it.  But I guess even a tiny amount of soy or corn can do the same thing?  I don't get as severe or as many problems with soy or corn as I do with gluten.  But it's still not good at all though.  Now I am hoping i just don't get sick of chicken or carrots, etc.  I started to get a little sick of eggs at one point, but that has gotten better.     Oh, and I am not going to do pork because I am not sure if that bothers me or not but would a little beef here or there be bad? 
    • That's a great idea to roast and cook chicken and veggies first before putting in soup to add flavor.  Of course I am starting this planning now, as a heat wave is approaching this weekend, and I'll be making hot soup, lol!  But whatever. I am making out a meal plan and shopping Wed or Thurs and then starting.   Anyone know if canned olives (the black ones) would be an okay snack? 
    • That was an interesting  article.  Just seems like though that everything is a two edged sword.  On the one hand, fiber is good - on the other it is bad if you are in a flare with MC.  It all seems so confusing.  And every time I think I have a simple diet figured out, I get told to eliminate more foods.  Like my potatoes and sweet potatoes.  They are kind of a staple for me.  Like the only thing I look forward to at meal time that I thought was "ok" for me.  And my canned peaches for breakfast.  In other news, I have in the last several days gone straight from watery D to constipation so I have cut my budesonide down from 9 mg a day to 6mg.  Its weird how there is never any gradual shift from D to constipation or vice versa.  Its one or the other.  I haven't seen anything resembling normal since February. 
  • Blog Entries

  • Upcoming Events