Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

Painful Bm's In 1 Yr Old


norahsmommy

Recommended Posts

norahsmommy Enthusiast

Painful bm's, constipation or lots of crankiness are signs that my daughter has had gluten. She has been having terrible painful bm's every day for about a week now. I can't figure out what is wrong! I stopped all dairy thinking that was it but it hasn't helped. I evaluated my diet and cut out all gluten because she is still nursing and that hasn't helped. She drank a TON of apple juice yesterday and that didn't help either. I have been feeding her liquidy foods and lots of grapes, raisins and apples and that hasn't helped. I can't figure out what else to do. I know she probably got gluten this past friday at MIL's house because they wiped her down with a cloth that they just wiped up pizza crumbs with after lunch. But she was having problems before that too. She was at MILs house last week on Tuesday all day because I worked with my husband that day. She may have gotten gluten then too. I really don't know how long symptoms are supposed to last. It didn't seem like they lasted this long before. Urg. I am rambling, just frustrated because I want to make sure she is healthy and not in pain.


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



Celiac.com Sponsor (A8-M):



MacieMay Explorer

Do you use gluten-free soap and shampoo in the tub? Babies always get water in their mouth and swallow it in the tub. That was issue for us.

Do you water down her apple juice? Too much apple juice might not be good.

No cheese...right?! Do you keep a food diary?

Lisa Mentor

Pear juice can help.

tarnalberry Community Regular

The autoimmune reaction in the gut can sustain itself for up to two weeks. So, seeing symptoms for a few days, then her getting glutened again and seeing more days of symptoms, is not all that unusual. She is, though, if she's getting gluten that often, NOT (for medical purposes) on a gluten free diet and is at risk of all the things that come along with being non-compliant to the diet. She needs a safer environment. (I know, this may be WAY harder done than said if you're dealing with family.)

norahsmommy Enthusiast

Do you use gluten-free soap and shampoo in the tub? Babies always get water in their mouth and swallow it in the tub. That was issue for us.

Do you water down her apple juice? Too much apple juice might not be good.

No cheese...right?! Do you keep a food diary?

no cheese, and I water down her apple juice by half but she hasn't been interested in any drinks from a sippy lately so I gave her 6 oz full strength apple juice yesterday to see if it would get things moving and if she would drink it. She did drink it but it did nothing to make her go easier. I use method baby on her right now, but was using johnsons lavender baby shampoo before this week. I don't use lotion on her at the moment because the ones I have are aveeno with oatmeal.

salexander421 Enthusiast

Are your raisins gluten free? I've heard that some raisins use wheat flour to keep them from sticking together. Just a thought. You would think that things like prunes and raisins would make a little one go but they did the oppisite with my girls, they could eat a whole bag of prunes and nothing would happen. Hope you get it figured out soon!

Roda Rising Star

Are your raisins gluten free? I've heard that some raisins use wheat flour to keep them from sticking together. Just a thought. You would think that things like prunes and raisins would make a little one go but they did the oppisite with my girls, they could eat a whole bag of prunes and nothing would happen. Hope you get it figured out soon!

If they were dusted with wheat flour it would have to be declared on the package. However they still could have cc from production.


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



Celiac.com Sponsor (A8-M):



T.H. Community Regular

In case it helps? These are some of the weird/unexpected places we've gotten gluten from.

-chapstick and makeup

-inhaling - and so ingesting - powder from things like drywall and pressed wood (you can check the Material safety data sheet for a product to find out if it's a problem - typically if something is glued on or if it's sticky, it can be a problem))

- plain nuts (often grown, transported, and/or processed with wheat)

- plain dried fruit (processing CC risk)

- any gluten free whole grain or flour (a recent study found that many of these were contaminated with more than 20ppm of gluten because of shared equipment, at any time from field to package),

- oils (We had one bottle of an oil just fine, but the next one we bought had CC. Turned out it was processed on the same line as wheat germ oil. :( )

- soy/legumes (same issue as nuts. Soy is the worst offender, typically)

- anything you are using on your body (since she's breastfeeding, any soap, shampoo, lotion and so on that might get on your skin, or not be washed off completely, she can ingest, yeah?)

- cc of spices

- And one last one we didn't think of for a long time: just eating a lot of processed gluten-free food. Since it's all really low gluten rather than 'zero' gluten, if your little one is consuming a lot recently, like gluten-free crackers or gluten-free bread or gluten-free pasta, she might be getting more than 20ppm a day. Or she could react to less than that, in which case it's even easier to get too much accidentally.

salexander421 Enthusiast

In case it helps? These are some of the weird/unexpected places we've gotten gluten from.

-chapstick and makeup

-inhaling - and so ingesting - powder from things like drywall and pressed wood (you can check the Material safety data sheet for a product to find out if it's a problem - typically if something is glued on or if it's sticky, it can be a problem))

- plain nuts (often grown, transported, and/or processed with wheat)

- plain dried fruit (processing CC risk)

- any gluten free whole grain or flour (a recent study found that many of these were contaminated with more than 20ppm of gluten because of shared equipment, at any time from field to package),

- oils (We had one bottle of an oil just fine, but the next one we bought had CC. Turned out it was processed on the same line as wheat germ oil. :( )

- soy/legumes (same issue as nuts. Soy is the worst offender, typically)

- anything you are using on your body (since she's breastfeeding, any soap, shampoo, lotion and so on that might get on your skin, or not be washed off completely, she can ingest, yeah?)

- cc of spices

- And one last one we didn't think of for a long time: just eating a lot of processed gluten-free food. Since it's all really low gluten rather than 'zero' gluten, if your little one is consuming a lot recently, like gluten-free crackers or gluten-free bread or gluten-free pasta, she might be getting more than 20ppm a day. Or she could react to less than that, in which case it's even easier to get too much accidentally.

Thank you for posting this, very helpful for us newbies!

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Scott Adams replied to Jmartes71's topic in Dermatitis Herpetiformis
      1

      Natural remedies

    2. - Scott Adams replied to miguel54b's topic in Related Issues & Disorders
      1

      Gluten and short-term memory.

    3. - Scott Adams replied to Suze046's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Reintroduction of Gluten

    4. - Scott Adams replied to Rejoicephd's topic in Coping with Celiac Disease
      2

      Draft gluten-free ciders… can they be trusted ?

    5. - Scott Adams replied to Mykidzz3's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      High Cost of Gluten-Free Foods


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,363
    • Most Online (within 30 mins)
      7,748

    NAC
    Newest Member
    NAC
    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
      While it's always important to approach internal use of essential oils with caution and ideally under the guidance of a qualified professional, your experience highlights the potential of complementary approaches when traditional medicine falls short. Many in the community are also interested in the intersection of natural wellness and gluten-free living, particularly for managing systemic inflammation and its various symptoms, so sharing your story is valuable. Your observation that it may also be helping with bloating is fascinating, as that could point to an overall reduction in inflammation. Thank you for sharing what is working for you!
    • Scott Adams
      It's interesting how a single, clear moment—like struggling during a game—can suddenly connect all the dots and reveal the hidden impact of gluten exposure. Your experience with short-term memory fog is a very real and documented symptom for many individuals with gluten sensitivity, often occurring alongside the other issues you mentioned like mood disturbances, sleep disruption, and digestive irregularity. It's a frustrating and often invisible effect that can make you feel unlike yourself, so that moment of clarity, though born from a tough dominoes match, is actually a powerful piece of self-knowledge. Identifying a specific culprit like that steak strip is a huge win, as it arms you with the information needed to avoid similar pitfalls in the future and protect your cognitive clarity. You are definitely not alone in experiencing this particular set of neurological and physical symptoms; it's a strong reminder of gluten's profound impact on the entire body, not just the digestive system. Supplementation may help you as well.  The most common nutrient deficiencies associated with celiac disease that may lead to testing for the condition include iron, vitamin D, folate (vitamin B9), vitamin B12, calcium, zinc, and magnesium.  Unfortunately many doctors, including my own doctor at the time, don't do extensive follow up testing for a broad range of nutrient deficiencies, nor recommend that those just diagnosed with celiac disease take a broad spectrum vitamin/mineral supplement, which would greatly benefit most, if not all, newly diagnosed celiacs. Because of this it took me decades to overcome a few long-standing issues I had that were associated with gluten ataxia, for example numbness and tingling in my feet, and muscle knots--especially in my shoulders an neck. Only long term extensive supplementation has helped me to resolve these issues.      
    • Scott Adams
      Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS. What you're describing is a very common and frustrating experience when reintroducing gluten after a period of avoidance, and your timeline is perfectly consistent with a non-celiac gluten sensitivity. While a celiac reaction can be more immediate, a sensitivity reaction is often delayed, sometimes taking several days to manifest as your body's inflammatory response builds up; the fact that your symptoms returned a few days after reintroduction is a strong indicator that gluten is indeed the culprit, not a coincidence. Your doctor's advice to reintroduce it was necessary to confirm the diagnosis, as the initial negative celiac test and subsequent improvement on a gluten-free diet pointed strongly towards sensitivity. Many in this community have gone through this exact same process of elimination and challenging, and it's wise to reintroduce gently as you did. Given your clear reaction, the best course of action is likely to resume a strict gluten-free diet, as managing a sensitivity is the primary way to control those debilitating symptoms and allow your body to heal fully.
    • Scott Adams
      Your suspicion is almost certainly correct, and you are wise to be cautious. Draft cider is a very common and often overlooked source of cross-contact because the same tap lines are frequently used for both beer and cider; unless a bar has a dedicated line for gluten-free beverages, which is rare, the cider will run through tubing that has previously contained gluten-containing beer, contaminating your drink. The fact that you didn't react at a clean brewery suggests they may have had more meticulous practices or separate lines, but this is the exception, not the rule. Many in the community have had identical experiences, leading them to strictly avoid draft cider and opt for bottled or canned versions, which are poured directly from their sealed container and bypass the contaminated tap system entirely. Switching to bottles or cans is the safest strategy, and your plan to do so is a smart move to protect your health. PS - here are some articles on the topic:    
    • Scott Adams
      Your post really highlights the financial and emotional struggle so many families face. You are not alone in feeling frustrated by the high cost of gluten-free specialty items and the frustrating waste when your daughter can't tolerate them. A great place to start is by focusing on naturally gluten-free whole foods that are often more affordable and less processed, like rice, potatoes, beans, lentils, corn, eggs, and frozen fruits and vegetables—these are nutritional powerhouses that can form the basis of her meals. For the specialty items like bread and pasta, see if your local stores carry smaller, single-serving packages or allow returns if a product causes a reaction, as some companies understand this challenge. Regarding vitamins, that is an excellent next step; please ask her doctor to prescribe a high-quality gluten-free multivitamin, as insurance will often cover prescribed vitamins, making them much more affordable. Finally, connecting with a local celiac support group online can be a treasure trove of location-specific advice for finding the best and most affordable products in your area, saving you both time and money on the trial-and-error process. 
×
×
  • Create New...