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

"glutened" Symptoms

BrookeT

By BrookeT
in Coping with Celiac Disease

Recommended Posts

BrookeT Apprentice
BrookeT
Posted

Hi there,

I was recently diagnosed with celiac about 2 1/2 months ago and started to feel a bit better about 2 1/2 weeks ago .....until my birthday weekend which was about a week and a half ago. I went out to eat a few times, and I have felt like crap ever since. I thought I was so careful in choosing the restaurants and asking the right questions but apparently it did not do me any good. I also had some Imagine brand potato leek soup at home and felt bad after I ate it. So, who knows..... I wonder if anyone else has had trouble with that brand. I have felt so run down, crabby, anxious & depressed, along with stomach rumblings, painful gas/bloating/cramps in my lower abdomen/pelvic area, c & d, headache and pain in my right hip and lower back. How long does it typically take to start to feel better after being "glutened?" It's been a little over a week and a half so far for me. That just seems like a very long time. Are there any specific things I should be eating or doing to help speed along recovery?

Can anyone else relate to having "glutening" symptoms last for such a long time? I appreciate your input.

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

Celiac.com Sponsor (A8-M):


GFreeMO Proficient
GFreeMO
Posted

Hi there,

I was recently diagnosed with celiac about 2 1/2 months ago and started to feel a bit better about 2 1/2 weeks ago .....until my birthday weekend which was about a week and a half ago. I went out to eat a few times, and I have felt like crap ever since. I thought I was so careful in choosing the restaurants and asking the right questions but apparently it did not do me any good. I also had some Imagine brand potato leek soup at home and felt bad after I ate it. So, who knows..... I wonder if anyone else has had trouble with that brand. I have felt so run down, crabby, anxious & depressed, along with stomach rumblings, painful gas/bloating/cramps in my lower abdomen/pelvic area, c & d, headache and pain in my right hip and lower back. How long does it typically take to start to feel better after being "glutened?" It's been a little over a week and a half so far for me. That just seems like a very long time. Are there any specific things I should be eating or doing to help speed along recovery?

Can anyone else relate to having "glutening" symptoms last for such a long time? I appreciate your input.

It takes me about 3 weeks to feel all the way better. The D lasts 2 days and then the horrible joint pain sets in. The 3rd week, I get a migraine and dh on my knees. What you are experiencing is pretty typical. Hope you feel better soon!

Mint tea really helps me get through the intestinal pain and gas etc. Advil or Tylenol helps a little too and just resting and waiting it out is really all that you can do. Sometimes a heating pad helps the pain too.

MegRie Rookie
MegRie
Posted

When I went gluten free I felt amazing after 3 days. I've been Gluten-Free for about 4 months now and I do have bouts with feeling like this as well. I usually end up finding out that I have been consistently eating something I shouldn't. For example my last mess-up was with shredded cheese. Normally cheese (except blue cheese) is fine, but shredded cheese often has additives to keep the cheese from clumping. It doesn't say on the package, but these can often be derived from wheat.

I would say- hang in there, I think we have all been through the same thing, and continually check your food. If you aren't sure about something check it online. There are so many opportunities for cross contamination as well. I don't kiss my hubby after he has a beer until he brushes his teeth, for example.

Hope you get to feeling better soon! It's a process that's for sure!

Mari Contributor
Mari
Posted

I also use strong mint tea. It is the intestinal bacteria causing the gas and bloating so you might try starving them by reducing the amount of carbohydrates in the diet, especially the grains and potatoes. I have found taking the spice turmeric (see recipes online) helps with irritability. If this continues you might ask your Dr to do some tests to identify the the organisms causing problems in your intestine.

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.