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

I Did Not Expect To Feel Worse!

shepgs

By shepgs
in Coping with Celiac Disease

Recommended Posts

shepgs Apprentice
shepgs
Posted

I started this gluten-free diet three weeks ago as a result of family history of health issues and Enterolab results, not because I was having any significant ones of my own, especially not digestive issues. However, I have noticed increased digestive problems... bloating, gas pains, etc. with today being the worst. What is going on? I didn't have intestinal damage to begin with so why the upset?

I know this probably gets asked alot by newbies...sorry. But what do I do?

Thanks so much!

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

Celiac.com Sponsor (A8-M):


CeliacMom2008 Enthusiast
CeliacMom2008
Posted

Have you been eating a lot of bean flours or beans? It could be a reaction to a very different diet.

mushroom Proficient
mushroom
Posted

I had bloating and gas pains and cramping from lactose, long before I was aware of any gluten problem. Try giving up lactose or all dairy and see if it makes a difference.

GFinDC Veteran
GFinDC
Posted

I started this gluten-free diet three weeks ago as a result of family history of health issues and Enterolab results, not because I was having any significant ones of my own, especially not digestive issues. However, I have noticed increased digestive problems... bloating, gas pains, etc. with today being the worst. What is going on? I didn't have intestinal damage to begin with so why the upset?

I know this probably gets asked alot by newbies...sorry. But what do I do?

Thanks so much!

How do you know you didn't have intestinal damage? Some people have silent celiac where they don't have GI symptoms but they are still being damaged. Personally I think people go through an adjustment phase where their gut bacteria balance changes due to the different foods they are eating. Things that might help: staying strictly gluten free, eating no sugar or sugary drinks, taking a dairy-free probiotic, getting more fiber in your diet, and time. I know I had gut spasms for weeks after going gluten-free as my intestines were healing. You may also find you have additional food intolerances to root out. Any of the top 8 allergens are a good starting point for things to eliminate if you don't start feeling better after a while. Keep trucking on the diet, it takes time to adjust and to get better. I am a little over 2 years in and have gotten quite a bit better just this year after eliminating soy completely.

shepgs Apprentice
shepgs
Posted
  • Author

I'm just going off my Enterolab results. My ttg level was in the normal range, as was the malabsorption part. It was just the IgA that was elevated. Does all that mean there wasn't any damage? I'm still new to figuring that stuff out. Also, my casein level was normal. I am realizing as I type that that's different than lactose issues, though.

I haven't been adding any beans or bean flours, trying to avoid digestive issues others relate and, frankly, I'm just not a bean fan, tastewise. I've been using sorghum, millet, and brown rice flours, along with the requisite starches...and xanthan gum.

I think after today (son's birthday) I'll take a hiatus from baking (too stressful) and stick to plain, naturally gluten free foods. Hopefully, that will help. I only thought of true celiac (not gluten sensitive) patients as dealing with this part.

Any more input is welcome. Thank you!

Reba32 Rookie
Reba32
Posted

the only sure way to know if you have intestinal damage is to have the endoscopy and biopsy. Blood tests cannot see damage to the villi, and as previously noted, some Celiacs do not have noticable gastric distress symptoms.

Try just whole natural foods for a while, rather than going nuts with the baking and prepackaged gluten free alternatives. There's no gluten in broccoli or steak. :) Thank goodness!

Archived

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

Go to topic listing

  • 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
      - 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

      @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...
    2. Scott Adams
      - 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

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

      Inconclusive results

      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...
    4. JoJo0611
      - JoJo0611 replied to JoJo0611's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      CT with contrast.

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

      Inconclusive results

      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 int...
  • 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):


  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • Rogol72
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Rogol72 · Posted

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

      By Scott Adams · Posted

      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
      Inconclusive results

      By Scott Adams · Posted

      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
      CT with contrast.

      By JoJo0611 · Posted

      Thank you. 
    • deanna1ynne
      Inconclusive results

      By deanna1ynne · Posted

      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.