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

Getting "brain Fog" Worse Than Before


sarahsmile81

Recommended Posts

sarahsmile81 Newbie

I'm not officially diagnosed, but I removed gluten from my diet a few weeks ago "on a hunch". When I added it back in (for 1 1/2 days), I was miserable, so I'm gluten-free again. I feel so much better! The stomach pain's gone, the reflux is going away, the gas is gone. It's amazing!! No more TUMS or acid reflux medications.

My only question is, my brain fog is way, way, WAY worse. I have trouble keeping my mind on one thing. I've had to void 2 checks in 2 days because I can't even write a check right. I can't count money right. Is this normal??? I'm wondering if my body's flushing toxins and that's what's happening, or if something's wrong.

  • 3 weeks later...

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



Celiac.com Sponsor (A8-M):



AndrewNYC Explorer

I'm not officially diagnosed, but I removed gluten from my diet a few weeks ago "on a hunch". When I added it back in (for 1 1/2 days), I was miserable, so I'm gluten-free again. I feel so much better! The stomach pain's gone, the reflux is going away, the gas is gone. It's amazing!! No more TUMS or acid reflux medications.

My only question is, my brain fog is way, way, WAY worse. I have trouble keeping my mind on one thing. I've had to void 2 checks in 2 days because I can't even write a check right. I can't count money right. Is this normal??? I'm wondering if my body's flushing toxins and that's what's happening, or if something's wrong.

I don't know what flushing toxins means. Your nervous system is reacting to gluten as it was before, it is just more noticeable now since in the past it came on more gradually and you were used to the feeling, to the extent one can get used to it. Give it a week and it will go away and it should be greater incentive for you to avoid gluten.

Cypressmyst Explorer

Yes, you could have gotten glutened somewhere along the way and that caused your brain fog. Also your body is healing now and it is going to take some time to do so. You will go through periods of increased sensitivity to gluten (just smelling bread or beer can trigger a reaction) or increased sensitivity to chemicals or other food allergies.

It will get better as you heal so please know that there is a light at the end of the tunnel.

Could you have been glutened?

Be aware that you may need to balance what is going on in your gut as you heal. There are good guys and bad guys in the intestinal tract, too many bad guys (parasites, amoebas, etc...) can keep you from getting better fully.

But most importantly, give it time. Its only been a few weeks, the body is amazing but it needs more time to heal, especially the brain. 6 months to a year is not uncommon.

Congrats on figuring out what was making you sick! :) Gluten is a big piece of the puzzle but it is often not the only one.

Kay DH Apprentice

You could still be getting some cc, and either are reacting to it more or noticing it more. When I went off gluten last fall my GI problems only took about 3 days to resolve, and my brain fog about a week. I didn't know about cc then. I went completely off gluten in January, purged the house, read all labels, and such. Once I went completely off gluten my sensitivity to it changed. Before I could eat a couple croutons, now it is at a crumb level. If your fog doesn't resolve in a few days, then you might want to try eating only foods that have no possible cc for a week. There is also the potential for other food sensitivities/allergies, such as dairy. Once the gluten-free diet settles in life is much better, but there is a diet and social transition involved. :)

sarahsmile81 Newbie

I'm not officially diagnosed, but I removed gluten from my diet a few weeks ago "on a hunch". When I added it back in (for 1 1/2 days), I was miserable, so I'm gluten-free again. I feel so much better! The stomach pain's gone, the reflux is going away, the gas is gone. It's amazing!! No more TUMS or acid reflux medications.

My only question is, my brain fog is way, way, WAY worse. I have trouble keeping my mind on one thing. I've had to void 2 checks in 2 days because I can't even write a check right. I can't count money right. Is this normal??? I'm wondering if my body's flushing toxins and that's what's happening, or if something's wrong.

Well, it took a little over a month, but my brain fog is finally clearing up. It was so weird because it got worse after I cut out gluten, but you were right about me getting traces of it. I was a bad girl. As soon as I stuck to the diet religiously, it seemed to clear right up! I'm feeling so much better. Thanks everyone! :D

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,742
    • Most Online (within 30 mins)
      7,748

    MistyMoon
    Newest Member
    MistyMoon
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)


  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.