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'm So Frustrated!


glutenfreemamax2

Recommended Posts

glutenfreemamax2 Enthusiast

I've been called a hypochondriac, OCD, even crazy. I thought that I FINALLY figued out what was making me so miserable my whole life. I was diagnosed with IBS a while ago, and assumed that was the problem. There is a mucus in my movements, but it's been there for as long as i remember. I finally had the nerve to ask fr the blood work, and it came back negitive. SO now, again, everyone in my family thinks i was over reacting, and that I was making up symptoms. They told me to eat gluten yesterday. I did, and now my stomach hurts. It normally takes 2-3 days before I see any problems with my stomach. Today I my stomach hurts.

Can anyone offer me any advice? I'm so frustrated. Am I making all this up in my head?!? WHy can't we figure out what is going on?!?


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



Celiac.com Sponsor (A8-M):



adab8ca Enthusiast

I've been called a hypochondriac, OCD, even crazy. I thought that I FINALLY figued out what was making me so miserable my whole life. I was diagnosed with IBS a while ago, and assumed that was the problem. There is a mucus in my movements, but it's been there for as long as i remember. I finally had the nerve to ask fr the blood work, and it came back negitive. SO now, again, everyone in my family thinks i was over reacting, and that I was making up symptoms. They told me to eat gluten yesterday. I did, and now my stomach hurts. It normally takes 2-3 days before I see any problems with my stomach. Today I my stomach hurts.

Can anyone offer me any advice? I'm so frustrated. Am I making all this up in my head?!? WHy can't we figure out what is going on?!?

First, I am so sorry that you are feeling so poorly and seem to be getting little support. I don't think you are crazy. It sounds like you have gone off gluten and felt better in the past?

A couple of things to think about. If you were off gluten for a time, you may have healed enough that the tests came back negative. as well, these tests can be sometime falsely negative. You may be gluten intolerant and not done enough damage yet. You may have a wheat or gluten or some other intolerance that is NOT celiac and therefore, the usual tests are not conclusive.

My symptoms were not even GI, only neurological and my Dr. orginally said it was "Stress" "anxiety" but I pushed and pushed as I knew something was wrong and a neurologist ordered a TON of autoimmune tests which showed me off the charts with Celiac antibodies. Even then, the GI and neuro didn't believe it but the biopsy proved it. If you can, keep pushing and if that is not an option, try going gluten free and see what happens.

Good luck!

cassP Contributor

so you went gluten free 10/1 ?? and then had blood test 10/16 ?? im not sure if 2 weeks is enough to clear out enough antibodies to give a false negative... but you never know... i think the statistic for false negatives among celiacs is 20% !!!!!! i had 2 Celiac panels done in 2008.. and at first glance (which apparently is all the attention my GP & GI gave it)- then one would see me as negative.

they suggested i go gluten free anyways. i kept cheating because i kind of needed the diagnosis to get serious. i had to study my tests myself and learn about them, and revisit my docs to go over them- took me 2 years from those tests to actually come to a diagnosis and get serious

if you feel comfortable posting your results here- we all would be interesting in dissecting them.

Skylark Collaborator

I've been called a hypochondriac, OCD, even crazy. I thought that I FINALLY figued out what was making me so miserable my whole life. I was diagnosed with IBS a while ago, and assumed that was the problem. There is a mucus in my movements, but it's been there for as long as i remember. I finally had the nerve to ask fr the blood work, and it came back negitive. SO now, again, everyone in my family thinks i was over reacting, and that I was making up symptoms. They told me to eat gluten yesterday. I did, and now my stomach hurts. It normally takes 2-3 days before I see any problems with my stomach. Today I my stomach hurts.

Can anyone offer me any advice? I'm so frustrated. Am I making all this up in my head?!? WHy can't we figure out what is going on?!?

If a food makes you sick, don't eat it! There is a such thing as gluten intolerance, where you come up normal on the tests but still get sick from gluten. That delayed reaction is very typical of an intolerance too.

glutenfreemamax2 Enthusiast

If a food makes you sick, don't eat it! There is a such thing as gluten intolerance, where you come up normal on the tests but still get sick from gluten. That delayed reaction is very typical of an intolerance too.

I'm trying hard not to eat it. I'm doing a lot in my power to stay away. I'm still getting cc at home.

I am going to ask for a copy of my labs at my next appointment, and I will post them. I go back on 11/11.

So let me get this straight:

If I had an intolerance, i would have this delayed reaction. Here is an example: Tuesday when I got back from vacation, I was depressed that my test results were negitive. I say what the heck, and I ate 3 cookies (NOT gluten-free) After about 30 minutes, my stomach hurt bad. Not like I was going to puke, just pain. It's hurt on and off. It still hurts today, and it is 2 days later. I was able to go to the bathroom today. It still hurts, but starting to feel better. I have reflux as well. When I'm strict about the gluten, the reflux goes away, and my stomach dosen't hurt.

If I had an actual allergy, what would be different? Sometimes when I eat it, my lips go numb, and my tounge swells. Sometime my throat gets tight, but it's not every time(that I notice) The other thing that was brought to my attention, is that when I was strict about not eating any gluten, the feeling went away. When I ate some again, I noticed it more, because I had had it for so long, it went away, and then it came back. Does that make sense?

Skylark Collaborator

Sounds like you have all sorts of reasons to avoid wheat!

Have you talked to an allergist? Wheat allergies are thought to be a childhood thing but there are a lot of us on the board who can tell you otherwise. :lol: The numb lips and tongue swelling sounds like true allergy, especially if it starts within a few minutes of when you eat. So is the throat getting tight. Allergic reactions also come and go the way you are describing. With the throat tight, you might want to ask your doctor about whether there is any concern of a reaction that could make it hard to breathe.

Food allergies can also give you stomach aches and make you feel generally miserable. Allergic eosinophilic esophagitis can mimic reflux too, although some celiacs get reflux from gluten. It's also possible you have some of the intolerance folks around here suffer from that's causing the slow GI reactions.

Gormur Newbie

If a food makes you sick, don't eat it! There is a such thing as gluten intolerance, where you come up normal on the tests but still get sick from gluten. That delayed reaction is very typical of an intolerance too.

Yea i haven't been diagnosed celiac, but the odds are i have it. One of my cousins has it & my mom has a low gluten tolerance. From the symptoms described, it seems everyone is somewhat different..

Consuming gluten (in any form) makes me feel drunk! Not in a 'good' way, mind you.. but dizzy, confused, restless & angry. My illness got so bad at one point i ended up with a candida infection & became very sick.. I stopped eating gluten for a month then started eating it again.. now it's been a few years since then & it's caught up with me again.. it feels like i have arthritis (i'm 27), i have constant migraines, ADD, depression, 'chronic' bloating, & passing blood in stool (which passes every 6-7 days, if i'm lucky)

so i got off the gluten again 2+ weeks ago.. the blood thing has me worried enough to stay off it now. i'm concerned about the damage i've done to my body

it takes time to get it out of your system. have patience. drink water. it gets easier. the cravings go away after a few weeks & you should start to feel a lot better within a month +...

Good luck,

-G


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



Celiac.com Sponsor (A8-M):



Archived

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

  • 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. - Mmoc replied to Mmoc's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Blood tests low iGA 4 years later digestive issues

    2. - Aretaeus Cappadocia replied to Clear2me's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Gluten free nuts

    3. - trents replied to Larzipan's topic in Related Issues & Disorders
      42

      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?

    4. - Scott Adams replied to Larzipan's topic in Related Issues & Disorders
      42

      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?

    5. - Wheatwacked commented on Scott Adams's article in Latest Research
      6

      Study Estimates the Costs of Delayed Celiac Disease Diagnosis (+Video)


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,387
    • Most Online (within 30 mins)
      7,748

    LizzieE
    Newest Member
    LizzieE
    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)

    • There are no registered users currently online
  • Upcoming Events

  • Posts

    • Mmoc
      Thank you kindly for your response. I have since gotten the other type of bloods done and am awaiting results. 
    • Aretaeus Cappadocia
      I wanted to respond to your post as much for other people who read this later on (I'm not trying to contradict your experience or decisions) > Kirkland Signature Super Extra-Large Peanuts, 2.5 lbs, are labeled "gluten free" in the Calif Costcos I've been in. If they are selling non-gluten-free in your store, I suggest talking to customer service to see if they can get you the gluten-free version (they are tasty) > This past week I bought "Sliced Raw Almonds, Baking Nuts, 5 lbs Item 1495072 Best if used by Jun-10-26 W-261-6-L1A 12:47" at Costco. The package has the standard warning that it was made on machinery that <may> have processed wheat. Based on that alone, I would not eat these. However, I contacted customer service and asked them "are Costco's Sliced Almonds gluten free?" Within a day I got this response:  "This is [xyz] with the Costco Member Service Resolutions Team. I am happy to let you know we got a reply back from our Kirkland Signature team. Here is their response:  This item does not have a risk of cross contamination with gluten, barley or rye." Based on this, I will eat them. Based on experience, I believe they will be fine. Sometimes, for other products, the answer has been "they really do have cross-contamination risk" (eg, Kirkland Signature Dry Roasted Macadamia Nuts, Salted, 1.5 lbs Item 1195303). When they give me that answer I return them for cash. You might reasonably ask, "Why would Costco use that label if they actually are safe?" I can't speak for Costco but I've worked in Corporate America and I've seen this kind of thing first hand and up close. (1) This kind of regulatory label represents risk/cost to the company. What if they are mistaken? In one direction, the cost is loss of maybe 1% of sales (if celiacs don't buy when they would have). In the other direction, the risk is reputational damage and open-ended litigation (bad reviews and celiacs suing them). Expect them to play it safe. (2) There is a team tasked with getting each product out to market quickly and cheaply, and there is also a committee tasked with reviewing the packaging before it is released. If the team chooses the simplest, safest, pre-approved label, this becomes a quick check box. On the other hand, if they choose something else, it has to be carefully scrutinized through a long process. It's more efficient for the team to say there <could> be risk. (3) There is probably some plug and play in production. Some lots of the very same product could be made in a safe facility while others are made in an unsafe facility. Uniform packaging (saying there is risk) for all packages regardless of gluten risk is easier, cheaper, and safer (for Costco). Everything I wrote here is about my Costco experience, but the principles will be true at other vendors, particularly if they have extensive quality control infrastructure. The first hurdle of gluten-free diet is to remove/replace all the labeled gluten ingredients. The second, more difficult hurdle is to remove/replace all the hidden gluten. Each of us have to assess gray zones and make judgement calls knowing there is a penalty for being wrong. One penalty would be getting glutened but the other penalty could be eating an unnecessarily boring or malnourishing diet.
    • trents
      Thanks for the thoughtful reply and links, Wheatwacked. Definitely some food for thought. However, I would point out that your linked articles refer to gliadin in human breast milk, not cow's milk. And although it might seem reasonable to conclude it would work the same way in cows, that is not necessarily the case. Studies seem to indicate otherwise. Studies also indicate the amount of gliadin in human breast milk is miniscule and unlikely to cause reactions:  https://www.glutenfreewatchdog.org/news/gluten-peptides-in-human-breast-milk-implications-for-cows-milk/ I would also point out that Dr. Peter Osborne's doctorate is in chiropractic medicine, though he also has studied and, I believe, holds some sort of certifications in nutritional science. To put it plainly, he is considered by many qualified medical and nutritional professionals to be on the fringe of quackery. But he has a dedicated and rabid following, nonetheless.
    • Scott Adams
      I'd be very cautious about accepting these claims without robust evidence. The hypothesis requires a chain of biologically unlikely events: Gluten/gliadin survives the cow's rumen and entire digestive system intact. It is then absorbed whole into the cow's bloodstream. It bypasses the cow's immune system and liver. It is then secreted, still intact and immunogenic, into the milk. The cow's digestive system is designed to break down proteins, not transfer them whole into milk. This is not a recognized pathway in veterinary science. The provided backup shifts from cow's milk to human breastmilk, which is a classic bait-and-switch. While the transfer of food proteins in human breastmilk is a valid area of study, it doesn't validate the initial claim about commercial dairy. The use of a Dr. Osborne video is a major red flag. His entire platform is based on the idea that all grains are toxic, a view that far exceeds the established science on Celiac Disease and non-celiac gluten sensitivity. Extraordinary claims require extraordinary evidence, and a YouTube video from a known ideological source is not that evidence."  
    • Wheatwacked
      Some backup to my statement about gluten and milk. Some background.  When my son was born in 1976 he was colicky from the beginning.  When he transitioned to formula it got really bad.  That's when we found the only pediactric gastroenterologist (in a population of 6 million that dealt with Celiac Disease (and he only had 14 patients with celiac disease), who dianosed by biopsy and started him on Nutramegen.  Recovery was quick. The portion of gluten that passes through to breastmilk is called gliadin. It is the component of gluten that causes celiac disease or gluten intolerance. What are the Effects of Gluten in Breastmilk? Gliaden, a component of gluten which is typically responsible for the intestinal reaction of gluten, DOES pass through breast milk.  This is because gliaden (as one of many food proteins) passes through the lining of your small intestine into your blood. Can gluten transmit through breast milk?  
×
×
  • 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.