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Is This Crazy?

quakenbake

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quakenbake Rookie
quakenbake
Posted

Hello, this is actually my second post here (my first was just a general "Does this sound like Celiac?"), and now I'm in the middle of being tested and such. Before I went in to the doctor, I ended up going gluten free because I was in the middle of college finals as well as participating in a friend's wedding. It was only 4 or 5 days, and I was back on gluten as soon as that was all over. It's been 2 weeks since I've fully been back on the gluten. Since going back on the gluten, I have been very ill, so ill in fact that I just can't handle 3 gluten filled meals a day- I eat gluten free once a day just for my own sanity. I should add that I'm not being extra careful or anything to avoid cross contamination since I'm supposed to be back on gluten. Anyways, this brings me to why I'm posting.

After getting incredibly sick after breakfast and lunch, I had some Annie's gluten-free macaroni and cheese for dinner last night. My stomach started cramping afterward, which I thought was peculiar. That had never happened after eating any gluten free meal the past 3 weeks. I had a glass of milk this morning with my gluten free meal of the day, same thing except much worse. My stomach and abdomen are cramping quite painfully. I know a lot of Celiacs have problems with lactose, which is what got me thinking. It seems very sudden, however, that I should be having problems with it now after never having issues with milk before (one of the very first potential diagnoses was lactose intolerance, and cutting out milk seemed to do nothing). Can problems with lactose develop in a matter of weeks? Have I lost my mind, or is it just possible cross contamination because I'm not being careful?

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Lisa Mentor
Lisa
Posted

Hello, this is actually my second post here (my first was just a general "Does this sound like Celiac?"), and now I'm in the middle of being tested and such. Before I went in to the doctor, I ended up going gluten free because I was in the middle of college finals as well as participating in a friend's wedding. It was only 4 or 5 days, and I was back on gluten as soon as that was all over. It's been 2 weeks since I've fully been back on the gluten. Since going back on the gluten, I have been very ill, so ill in fact that I just can't handle 3 gluten filled meals a day- I eat gluten free once a day just for my own sanity. I should add that I'm not being extra careful or anything to avoid cross contamination since I'm supposed to be back on gluten. Anyways, this brings me to why I'm posting.

After getting incredibly sick after breakfast and lunch, I had some Annie's gluten-free macaroni and cheese for dinner last night. My stomach started cramping afterward, which I thought was peculiar. That had never happened after eating any gluten free meal the past 3 weeks. I had a glass of milk this morning with my gluten free meal of the day, same thing except much worse. My stomach and abdomen are cramping quite painfully. I know a lot of Celiacs have problems with lactose, which is what got me thinking. It seems very sudden, however, that I should be having problems with it now after never having issues with milk before (one of the very first potential diagnoses was lactose intolerance, and cutting out milk seemed to do nothing). Can problems with lactose develop in a matter of weeks? Have I lost my mind, or is it just possible cross contamination because I'm not being careful?

With me, and I know it's common, once you remove the gluten, you hear other "voices". Try to eliminate the dairy for a couple or three weeks and then re-introduce it slowly. Many times, it's only temporary during the duration when you are healing.

Takala Enthusiast
Takala
Posted

Some of the commercially prepared "gluten free" items are not as "gluten free" as other items.

It is also not uncommon to develop lactose intolerance with gluten intolerance. You were probably having slowly developing issues with it, but it didn't realize it until it became more pronounced. Just like with the gluten intolerance.

Milk has lactose. Aged cheese and yogurts that are processed properly have very little or none.

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