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

Stool


Kryptonite

Recommended Posts

Kryptonite Apprentice

hi to all,

i am new here and have had celiac for 3 years.i have a question ask.

over the past year maybe there been a many of time when stool is pale or gray or light brown color, i stick to a strict gluten free diet.it goes back to normal in a day or so then will not happen maybe for a month or so.feel fine exercise all the time do not drink or smoke healthy as could be at 44 years of age.just had a routine blood work done for my pysical and all is normal.should i be taken a digestive enzyme.i know with celiac we all have malasorbtion problems.

thank you for your time Kryptonite! :D


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



Celiac.com Sponsor (A8-M):



Dixiebell Contributor

Welcome Kryptonite!

Did you tell you Dr. about the change in your stool? I would recommend that you do that if you haven't. If he/she does not seen concerned about it, you might need to see another Dr. for a second opinion. I believe it has to do with the biliary system (the drainage system of the gallbladder, liver, and pancreas) something to get checked out.

Kryptonite Apprentice

hi and thanks for your reply,

i also had forgotten to mention that this had happened before i was diagnosed with celiac also back in 2003.so its happened a few times before.so i probably had celiac back then also.

Kryptonite!

Mari Contributor

Pale stools are often an indication that not enough bile from the liver is being squirted in tho the food you have eaten. Biliary congestion is common in people with Celiac Disease, usually because the system is clogged with gallstones, bile sludge and parasites. In my experiences it can also be caused by inflammation of the small intestine, swelling the bile and pancreatic ducts closed. In reading messages some people's congestion clears up as they heal and the inflammation is reduced. Sufficient bile will color the stool dark brown. Others will eventually become completely clogged and Drs may advise to having the gallbladder removed. Instead of surgery I chose to flush out the congestion using Gallbladder/Liver Flushes and doing herbal Parasite killing programs and, adding fiber to meals which is known to increase bile production in the liver.

Kryptonite Apprentice

Pale stools are often an indication that not enough bile from the liver is being squirted in tho the food you have eaten. Biliary congestion is common in people with Celiac Disease, usually because the system is clogged with gallstones, bile sludge and parasites. In my experiences it can also be caused by inflammation of the small intestine, swelling the bile and pancreatic ducts closed. In reading messages some people's congestion clears up as they heal and the inflammation is reduced. Sufficient bile will color the stool dark brown. Others will eventually become completely clogged and Drs may advise to having the gallbladder removed. Instead of surgery I chose to flush out the congestion using Gallbladder/Liver Flushes and doing herbal Parasite killing programs and, adding fiber to meals which is known to increase bile production in the liver.

Dear Mari,

Thank you very much for your post. I greatly appreciate you sharing this information. I will try to include more fiber in my diet.

Sincerely,

Kryptonite

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,782
    • Most Online (within 30 mins)
      7,748

    BH1951
    Newest Member
    BH1951
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)

    • There are no registered users currently online

  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • nanny marley
      Hi I've been told I need a MRI on my bowels , I was booked for a colonoscopy, but because of my sever back issues and trapped nerve it can't be done , the nurse told me I will have to have a manitol drink a hour before the scan , I'm just a bit worried has I have issues with sweeteners like even a little,  I get a weird throat and ears and I've read it is a similar substance , not sure if anyone has had one of these scans or could give me some advise on the drink prep thanks in advance 😄
    • Colleen H
      Ok thank you.  Me either 
    • Colleen H
      Hi all ! Can a celiac attack be so intense that it causes your entire body to work in reverse? Meaning really bad pain,  neuropathy and muscle,  jaw pain,  the stomach issues , Horrible anxiety and confusion??  I had a Tums and you would think I ate poison. My jaw and stomach did not like it . Not the norm for me. Things that are simple are just out of control. Anyone ever have this happen??  I'm trying to figure out what I ate or did to bring on a celiac like attack. I had an idea before but yesterday I didn't have any gluten unless it was in a medication ?! Any positive suggestions ??  Thank you 
    • Scott Adams
      The following two lists are very helpful for anyone who is gluten sensitive and needs to avoid gluten when shopping. It's very important to learn to read labels and understand sources of hidden gluten, and to know some general information about product labelling--for example in the USA if wheat is a possible allergen it must be declared on a product's ingredient label like this: Allergens: Wheat.      
    • trents
      Tammy, in the food industry, "gluten free" doesn't mean the same thing as "no gluten". As Scott explained, the FDA (Food and Drug Administration) allows food companies to use the "gluten-free" label as long as the product does not contain more than 20 ppm (parts per million) of gluten. This number is based on studies the FDA did years ago to determine the reaction threshold for those with celiac disease. And the 20 ppm figure works for the majority of celiacs. There are those who are more sensitive, however, who still react to that amount. There is another, stricter standard known as "Certified Gluten Free" which was developed by a third party organization known as GFCO which requires not more than 10 ppm of gluten. So, when you see "GFCO" or "Certified Gluten Free" labels on food items you know they are manufactured with a stricter standard concerning gluten content. Having said all that, even though you may read the disclaimer on a food item that says the spices may contain wheat, barley or rye (the gluten grains), you should be able to trust that the amount of gluten the spices may contain is so small it allows the total product to meet the requirements of gluten free or certified gluten free labeling. I hope this helps.
×
×
  • 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.