0
misslexi

Nausea Is Back! :(

Rate this topic

Recommended Posts

I have been gluten free for almost 6 months and the nausea is coming back. I used to throw up every morning and couldn't eat for hours. Not too long after going gluten-free I was eating breakfast every morning! Until the last few weeks if I didn't eat within about an hour of waking up, I would get a stomach ache.

Now for the last two weeks the nausea is back. Along with D, stomach aches, etc. But it isn't like when I get glutened. When I accidentally eat gluten about 2 hours it hits me like a brick wall. This is constant and a lower intensity.

I think I might have other intolerances but I am dreading eliminating other foods from my diet because I'm just scared like that. But I guess it is necessary at this point. What are the most common things? How do I go about eliminate more things from my diet? Or does anyone have other thoughts on the cause?

Share this post


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


Is there anything that has changed in the last couple weeks? Are you on any meds and if you are on any are any generic? Generic meds can change binders whenever they choose so make sure they are checked at each refill. Are you taking supplements? IF you are check to make sure they don't have barley or wheat grass. Those are thought to be safe for us but many of us will react.

Is there anything new that you have added to your diet or toiletries? Not all of us react to gluten in things like shampoos, lotions and makeup and such but some are sensitive enough to react to a little bit of toiletries that might make it into our system. CC on lines with food can be an issue. My DD and I were overjoyed to see the huge list of gluten-free items Frito Lay made until we realized that we were reacting to almost all of them. The CC factor in the plant is high and about the only Frito Lay product we can safely consume is plain Lays chips.

If you are a woman is there any possiblity you could be pregger?

Some become more sensitive to CC as time goes by. Are you eating foods produced on shared lines. Have you recently added gluten-free oats to your diet? Not all react to oats but some of us do.

The most common co-intolerances are dairy and soy. Are you consuming more products that contain those? If so you might want to delete both for a bit and then add them back in after you are feeling better.

I hope you are feeling better soon.

Share this post


Link to post
Share on other sites

Now for the last two weeks the nausea is back. Along with D, stomach aches, etc. ... This is constant and a lower intensity.

Nausea is a common symptom of stomach ulcers.... Does the nausea ease after you eat something, drink some milk? Or gets worse? It sounds weird, but try an antacid and see if that helps with the nausea? I had a friend who was suffering from constant nausea, turns out she was highly stressed out, and an endoscopy showed her stomach lining was completely inflamed.

If it started recently and it's been acute, you might just be suffering from a stomach bug? I've had a bug before that made me super nauseous all the time - started suddenly, lasted 2 weeks or so, and then I got better. I was having fever/shakes/d etc as well at the time, so I figured it was an illness and not a chronic problem.

Hope you feel better soon, feeling nauseous all the time is not fun :(

Share this post


Link to post
Share on other sites

I had a similar situation and it was gastritis from my iron supplements and my gallbladder. When I had my gallbladder out, it improved by 80%. The gastritis took much longer to heal.

BTW, I didn't have any of the otherwise typical gallbladder symptoms. They found it on a barium swallow.

It might be a good idea to see the dr before you make any drastic changes.

Share this post


Link to post
Share on other sites

I was gluten free for over 5 years and then these symptoms appeared again. It was my gallbladder. I had it removed in February.

There are some other disorders that present with these symptoms too. Looks like you need to go to the doctor to find out what is going on.

Share this post


Link to post
Share on other sites
Ads by Google:


It is possible that your symptoms are the result of trace gluten exposure and that you have gotten more sensitive. You could try going on an unprocessed food diet and see if things clear up. Then add one food a week to see what was bothering you. We are in the middle of this with my son (12 years). He went from vomiting, D, grumpy and DH to perfectly fine in about 3 days. Third food we added back got him.

  • Upvote 1

Share this post


Link to post
Share on other sites

If it seems that you have a gall bladder problem - many celiacs do - don't agree to have it out until you read how other people flush them out without surgery. See the Liver Flush Support Forum at Curezone.com. I have been flushing gall stones out for years and used it as a part of a program which improved my digestive system and general health. You might want to look at the Specific Carbohydrate Diet. It was put together by a physician for Irritable Bowel Syndrome and works well for many celiacs. I have been using it and found it very helpful. I don't have nausea often but with me it usually means that food is piling up in my small intestine and not going on through me normally. I take a herbal laxative to increase peristalsis (Magnesium laxatives won't work on the small intestine), drink more fluid, sit up straight while eating and when I feel congested firmly but gently massaging the abdomen pressing downward. If your not having the urge to move your bowel within an hour after eating your intestine is congested. Taking Betaine-HCl to acidify the stomach helps and I usually eat a grapefruit - half in the morning and the other half later on.

Share this post


Link to post
Share on other sites

The nausea was a constant symptom before I went gluten-free. Before I went gluten-free when I was vomiting blood I got a huge run around where when the doctors couldn't find the actual cause, they went back and contradicted several things they said earlier. But I was checked for ulcers and tried treating them with no help.

Definately not pregnant, and no medication changes. No increase in dairy consumption, I don't eat much of it to begin with. But my soy intake has probably increased, I notice it on alot of ingredient lists now. And considering I ate a stir fry with soy sauce a few hours ago and about an hour after I got a tummy ache...it seems likely!

So do you think doing an unprocessed foods thing would be the best way to figure out whats up? How does that work, don't eat anything but fresh foods for how long? I'll google but if anyone has some information it would be really great. I have no idea where to start with it, but it could help right?

Share this post


Link to post
Share on other sites

But my soy intake has probably increased, I notice it on alot of ingredient lists now. And considering I ate a stir fry with soy sauce a few hours ago and about an hour after I got a tummy ache...it seems likely!

So do you think doing an unprocessed foods thing would be the best way to figure out whats up? How does that work, don't eat anything but fresh foods for how long? I'll google but if anyone has some information it would be really great. I have no idea where to start with it, but it could help right?

Just start with, as you said, fresh or single ingredient frozen veggies and fruits, fresh meats and chicken, potatoes, sweet potatoes, etc. If the issue is soy you should see results pretty quickly. Or at least I did. I had to eliminate it about five years in. I had no D from soy but the stomach pain was awful. It still is when I consume any.

It doesn't have to be boring as you can do things like bake a chicken breast with olive oil rub and fresh herbs with a baked potato, beef stew can be made with fresh or frozen veggies, I used to cut up one potato really small so it would cook and break apart to thicken it and brown the beef after rolling in rice flour to give it a good flavor and a less gray color. A steak or pork chop seasoned with herbs and salt with some Paradise brand instant potatoes (these are really good and the only thing in them is potatoes) or mashed fresh potatoes. Broiled fish with lemon and homemade frys, cut potatoes and coat with olive oil and salt and bake. I am sure others will have lots more ideas for you and do check out the recipe section as that should be helpful also.

Share this post


Link to post
Share on other sites

Did you have the endoscopy with biopsy? What were the results of biopsies and where were they taken from? I ask because the symptoms you describe are consistent with my daughter's symptoms for Eosinophilic Esophagitus. If the biopsies were not ordered for eosinophil testing you may have to have the procedure again for diagnoses.

Eosinophils are white blood cells that destroy the host's tissue. Once triggered eosinophils are active for 12 days. Eosinophilic Esophagitus was given a standardized medical code in October of 2008. It is a "medical mystery" and my daughter's specialist admit there is no known cure. There is a marked improvement with elimination diet and careful logging of possible "triggers" for some patients. Some triggers may be airborne allergens.

At this point in time, Eosinophilic activity is being diagnosed through out the digestive tract.

It would makes sense that you would need to avoid more than gluten to feel better if this is case.

Share this post


Link to post
Share on other sites


Ads by Google:


Personally, I would consider rice flour and olive oil to be processed. Even meat cuts are processed, they are cut up by someone, and you don't know what the conditions are. I would go for just fruits and veggies and eggs, carefully washed, or even better peeled, for a week. Better still would be ones from your own garden with no pesticides or wheat cover crops. Then you can add stuff. If that doesn't do anything, than you probably have some other problem. I hope you get things figured out. It is hard when you think that you have finally figured out your problem, and then the treatment doesn't work.

Share this post


Link to post
Share on other sites

I've had alot of issues with doctors and the tests I've had. I've had most of them done, but it didn't do any good.

When I had my endoscopy they decided not to take a biopsy while I was under and they were already down there. Because everything looked pink and healthy. Since then, I have read that in childhood Celiac, the damage to the small intestine may not be widespread and can occur in just parts. So it would be very possible that the area they looked at was healthy, but there was damage further on. I may have been an older teen through this, but I've had all the childhood symptoms of Celiac. Which went away when I started my diet last November. They're only coming back in a different form these last few weeks. I'm having issues with my sleeping again, and I wasn't for a while now. Feels like I am running backwards.

So long story short, I don't have an official diagnosis. Clinical maybe, but no biopsy. And if I want the biopsy, I have to drop out of school and move back in with my parents (again, had to do that once already thanks to this) and go back to hell for 6+ months until the blood work comes back properly and then have the biopsy again when everything looks fine.

I've already paid for the blood work once, because my doctor insisted that I did not need to be eating gluten to do it. So obviously it came back fine, I hadn't intentionally eaten gluten in 5-6 months at the time.

Maybe I need a new doctor who is familiar with Celiac and similar medical things. My first doctor said I couldn't have it because an allergy prick test came back with no wheat allergies.

Share this post


Link to post
Share on other sites

I've already paid for the blood work once, because my doctor insisted that I did not need to be eating gluten to do it. So obviously it came back fine, I hadn't intentionally eaten gluten in 5-6 months at the time.

Maybe I need a new doctor who is familiar with Celiac and similar medical things. My first doctor said I couldn't have it because an allergy prick test came back with no wheat allergies.

Oh my word, how ignorant can doctors actually be? :(

If I was the doctor, and I didn't have a clue about the disease, I'd be referring to medical journals and latest pubmed articles to read up about it. Or perhaps he's using knowledge 3 decades old? I don't know... really the ignorance is criminal.

My doctor ordered an IgE test for gluten in 2007 to test if I had it... that's probably also a test for allergy to wheat, not actually Celiac disease testing.

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
0

  • Who's Online   4 Members, 0 Anonymous, 279 Guests (See full list)

  • Top Posters +

  • Recent Articles

    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.
    Ingredients:
    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.
    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.

    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
    FoodProcessing.com.au