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

Gluten Sensitivity After Giardia

michaelkl1

Recommended Posts

michaelkl1 Rookie
michaelkl1
Posted

I am a 51 year old male who has just starting having gluten sensitivity over the last several months. About 5 months ago I tested positive for the Giaridia parasite. After 3 different drugs and 12 weeks I was able to get rid of the parasite, however I continued to have symptoms. I had a GI doctor do a biopsy and it showed that I had gluten sensitivity. At that time I was having a lot of stomach cramps and diarrhea. I also started to get an itchy rash on the under side of both my arms. I went for a blood test for the antibodies, but it came back negative. So it looks like I have gluten sensitivity, but not celiac. I am starting on a gluten free diet. Since my blood test is negative,can this gluten sensitivity eventually go away if I give my body time after being on a gluten free diet?

Also, I like to exercise and do weight training, but I am concerned that I may lose too much body weight and energy on a gluten free diet. Are there any gluten free foods that can help me maintain a good calorie intake, and help me maintain my current weight?

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

Celiac.com Sponsor (A8-M):


Looking for answers Contributor
Looking for answers
Posted

Did you get a biospy done on the itchy rash? If you ever get it back and didn't get a biospy already, I highly recommend that you do. There is a specific rash that celiac sufferers often get that can confirm a diagnoses for you. As you may realize by reading through some posts, blood work is often inconclusive.

Dont' worry about not being able to get enough calories...it won't be a problem. I eat a ton of avocados, brown rice protein, coconut milk, which help maintain my weight....oh, and dark chocolate :rolleyes:

The key to building and maintaining muscle is getting plenty of protein, which won't be a problem for you with a gluten-free diet. If you can do dairy, then whey protein is great for pre-and post workouts, and health bars such as Lara Bars are gluten-free and full of protein and carbs too!

Like Taco Bell says, you just need to "think outside the bun!" :P

Looking for answers Contributor
Looking for answers
Posted

I am a 51 year old male who has just starting having gluten sensitivity over the last several months. About 5 months ago I tested positive for the Giaridia parasite. After 3 different drugs and 12 weeks I was able to get rid of the parasite, however I continued to have symptoms. I had a GI doctor do a biopsy and it showed that I had gluten sensitivity. At that time I was having a lot of stomach cramps and diarrhea. I also started to get an itchy rash on the under side of both my arms. I went for a blood test for the antibodies, but it came back negative. So it looks like I have gluten sensitivity, but not celiac. I am starting on a gluten free diet. Since my blood test is negative,can this gluten sensitivity eventually go away if I give my body time after being on a gluten free diet?

Also, I like to exercise and do weight training, but I am concerned that I may lose too much body weight and energy on a gluten free diet. Are there any gluten free foods that can help me maintain a good calorie intake, and help me maintain my current weight?

michaelkl1 Rookie
michaelkl1
Posted
  • Author

Did you get a biospy done on the itchy rash? If you ever get it back and didn't get a biospy already, I highly recommend that you do. There is a specific rash that celiac sufferers often get that can confirm a diagnoses for you. As you may realize by reading through some posts, blood work is often inconclusive.

Dont' worry about not being able to get enough calories...it won't be a problem. I eat a ton of avocados, brown rice protein, coconut milk, which help maintain my weight....oh, and dark chocolate :rolleyes:

The key to building and maintaining muscle is getting plenty of protein, which won't be a problem for you with a gluten-free diet. If you can do dairy, then whey protein is great for pre-and post workouts, and health bars such as Lara Bars are gluten-free and full of protein and carbs too!

Like Taco Bell says, you just need to "think outside the bun!" :P

I went to a dermatologist and she prescribed me some lotion which I used and the itchy rash went away within a week and the rash has not come back, but my arms occasionally feel itchy even though the rash has gone away. I don't know if it still has something to do with my gluten sensitivity. If the rash comes back I will get the biopsy on my arm. Anyway I started on my gluten free diet for a couple of days now, so I will see how things go. Thanks.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,774
    • Most Online (within 30 mins)
      7,748
    JustJoey
    Newest Member
    JustJoey
    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

    • Scott Adams
      Gluten free stuff

      By Scott Adams · Posted

      The following two lists are very helpful for anyone who is gluten sensitive and needs to avoid gluten when shopping. It's very important to learn to read labels and understand sources of hidden gluten, and to know some general information about product labelling--for example in the USA if wheat is a possible allergen it must be declared on a product's ingredient label like this: Allergens: Wheat.      
    • trents
      Gluten free stuff

      By trents · Posted

      Tammy, in the food industry, "gluten free" doesn't mean the same thing as "no gluten". As Scott explained, the FDA (Food and Drug Administration) allows food companies to use the "gluten-free" label as long as the product does not contain more than 20 ppm (parts per million) of gluten. This number is based on studies the FDA did years ago to determine the reaction threshold for those with celiac disease. And the 20 ppm figure works for the majority of celiacs. There are those who are more sensitive, however, who still react to that amount. There is another, stricter standard known as "Certified Gluten Free" which was developed by a third party organization known as GFCO which requires not more than 10 ppm of gluten. So, when you see "GFCO" or "Certified Gluten Free" labels on food items you know they are manufactured with a stricter standard concerning gluten content. Having said all that, even though you may read the disclaimer on a food item that says the spices may contain wheat, barley or rye (the gluten grains), you should be able to trust that the amount of gluten the spices may contain is so small it allows the total product to meet the requirements of gluten free or certified gluten free labeling. I hope this helps.
    • Tammy Pedler
      Gluten free stuff

      By Tammy Pedler · Posted

      As soon as I see gluten free I read the labels. I always find stuff that I cannot have on the products them selfs. Like spices, when the labels says  everything listed and then after like say garlic salt then the next thing is spices. When it says that that can contain wheat and other things I can’t have.. 
    • Scott Adams
      Do some people with Celiacs develop hypoglycemia?

      By Scott Adams · Posted

      While hypoglycemia isn't a direct, classic symptom of celiac disease, it's something that some individuals with well-managed celiac disease report, and there may be a few plausible explanations for why the two could be connected. The most common theory involves continued damage to the gut lining or nutrient deficiencies (like chromium or magnesium) that can impair the body's ability to regulate blood sugar effectively, even after gluten is removed. Another possibility is delayed stomach emptying (gastroparesis) or issues with the hormones that manage blood sugar release, like glucagon. Since your doctors are puzzled, it may be worth discussing these specific mechanisms with a gastroenterologist or endocrinologist. You are certainly not alone in experiencing this puzzling complication, and it highlights how celiac disease can have long-term metabolic effects beyond the digestive tract.
    • trents
      Ibuprofen

      By trents · Posted

      Paracetamol, aka, acetaminophen (Tylenol) just does not do anything for me as far as pain relief. It does help with fevers, though.
×
×
  • 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.