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

Diarrhea And Bad Stomach Pain?

maelenebaby

Recommended Posts

maelenebaby Newbie
maelenebaby
Posted

Ive been gluten free for a month now and nothing has improved, I still have diarrhea and bad stomach cramps. It feels like my intestines are really inflamed. Please tell me is this normal? Did anyone else suffer from cramps and d? What can I do to soothe my stomach? I am open to all suggestions this is killing me...

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

Celiac.com Sponsor (A8-M):


GFreeMO Proficient
GFreeMO
Posted

It sounds like you may be getting sick from cross contamination. Try eating whole and unprocessed foods for a few weeks and avoid the restaurants. What you are feeling is normal. I usually take Tylenol or advil and drink a lot of peppermint tea with sugar. You could also take some Pepto.

You may need to cut out dairy for a little while too.

I hope you feel better soon!

maelenebaby Newbie
maelenebaby
Posted
  • Author

It sounds like you may be getting sick from cross contamination. Try eating whole and unprocessed foods for a few weeks and avoid the restaurants. What you are feeling is normal. I usually take Tylenol or advil and drink a lot of peppermint tea with sugar. You could also take some Pepto.

You may need to cut out dairy for a little while too.

I hope you feel better soon!

hi there thank you for your reply, I only eat rice and meat, or beans and meat. I pretty much cut everything out and I dont go out to eat anymore. I cut out all dairy,soy, and corn too! whats worse is I have hypoglycemia so I have to eat more often than others. How much longer before you think the pain will subside? Does pepto help the runs? I will try the peppermint tea that sounds good just something to take the pain away...

eatmeat4good Enthusiast
eatmeat4good
Posted

Mine took a couple of months off and on to completely clear up.

I kept thinking I was getting cross contaminated so I went to just meats, veg and fruit, and nuts. Still I think it just takes time for the intestines to heal for some people.

maelenebaby Newbie
maelenebaby
Posted
  • Author

Mine took a couple of months off and on to completely clear up.

I kept thinking I was getting cross contaminated so I went to just meats, veg and fruit, and nuts. Still I think it just takes time for the intestines to heal for some people.

yes im trying to be patient i realize its still too soon but whats funny is it seems to be getting worse than better,I mean I never had the stomach pain until after I started the diet. And whats weird is I only have to go to the bathroom early in the morning like 3 times and the pain will start after I go, and Im in pain for 2 hours and then it goes away. I just hope theres nothing else going on. Did you lose weight after going gluten free?

GFreeMO Proficient
GFreeMO
Posted

hi there thank you for your reply, I only eat rice and meat, or beans and meat. I pretty much cut everything out and I dont go out to eat anymore. I cut out all dairy,soy, and corn too! whats worse is I have hypoglycemia so I have to eat more often than others. How much longer before you think the pain will subside? Does pepto help the runs? I will try the peppermint tea that sounds good just something to take the pain away...

Pepto does help the runs and helps soothe the stomach. The pain may last a while but at least you are healing now. The peppermint tea really helps a lot.

JenniLu Newbie
JenniLu
Posted

Make sure it's not something more sinister, like stomach cancer.

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

Celiac.com Sponsor (A8-M):


eatmeat4good Enthusiast
eatmeat4good
Posted

Also, you might want to look up lectins.

Some people can't eat beans because of them.

Meat, vegetables, low fructose fruits, nuts.

Then if that doesn't help you might have to cut low fructose fruits.

I can't eat any more than 1/4 to 1/2 cup once in a while.

Have you looked at nightshade? Eggs? Sounds like another food intolerance if patience and vigilance don't work.

  • 2 weeks later...
catarific Contributor
catarific
Posted

When you have inflammation, you might find that you have sensitivities to many more foods than you thought possible. But once the inflammation starts to heal, you will find that you can start reintroducing some of the foods back. You might want to look into a good, strong, probiotic as a supplement as well as gluten free vitamins (because of the lack of eating those foods that are bothering you).

I have had a flare up or food poisoning in September 2010 and afterward, I could hardly eat any foods at all. I had fructose intolerance as well and intolerance to nightshade vegetables and a bad reaction to any fruit, vegetables (whether raw or cooked), rice, red meat, dairy products, oil, margarine, butter, chocolate (gluten free), soy, corn, gluten free rice cereal, gluten free cake, and more. Now, finally, I can eat fresh fruit and vegetables, gluten free french fries, gluten free cake and chocolate :), fried gluten free fish, gluten free cereal, vegetables. I have not yet tried reintroducing red meat or dairy yet. But what really made the difference is the probiotics and believe it or not, ampicillin. I had a sinus infection and was put on ampicillin - once I started taking that and in conjunction with my probiotic, within 5 days I could see a difference :).

I am going in two weeks to have a colonoscopy and endoscopy nonetheless to see what is going on. Who knows - maybe I have colitis or crohns and it is responding to the antibiotic. All I know is that after 6 months of diarrhea and food intolerances - the healing began after taking ampicillin with probiotics.

IrishHeart Veteran
IrishHeart
Posted

My first two months were awful. Still had the stomach pains, diarrhea, burning heartburn, burning throat, nausea....then, it started to lighten up.

Now, I have more time when I am not in discomfort than the times when I still feel yucky.

Healing takes time.

Digesting meat fat (and beans) is difficult. I had a hard time with beans and raw veggies. OUCH!

Have you tried digestive enzymes and probiotics? they really helped me!

Just some thoughts. I know it is difficult. Hang in there. It does get better.

txplowgirl Enthusiast
txplowgirl
Posted

mayelenebaby, First off, sounds like withdrawalls along with cross contamination. Just my opinion. when you went gluten free did you replace your pans, wooden spoons, collander, toaster? Do you live with other gluten eaters? Cross contamination from them. Significant other has to brush their teeth before kissing. Have you checked all your meds and supplements? Do you have house pets? They may be possibly glutening you. Henceforth taking them gluten free. Soaps, lotions, shampoos. etc.

Just some ideas, plus Immodium may help with the D. L-Glutamine from the health food store helps soothe the tummy. It helps for some of us but not all.

I hope you get to feeling better.

maelenebaby Newbie
maelenebaby
Posted
  • Author

Thank you all for taking the time to reply it makes me feel better with a lot of support. I have good news..my stomach pain has went away ever since I started taking metumucil. It helps with my stools too! I'm much happier now. I noticed I have an extreme appetite now and craving for cheese..anyone else have this?

sa1937 Community Regular
sa1937
Posted

Thank you all for taking the time to reply it makes me feel better with a lot of support. I have good news..my stomach pain has went away ever since I started taking metumucil. It helps with my stools too! I'm much happier now. I noticed I have an extreme appetite now and craving for cheese..anyone else have this?

Glad to hear you're feeling better. Yes to the cheese craving! No problem eliminating gluten but the cheese, wow! I've just started to have a bit more of it at almost a year gluten-free.

IrishHeart Veteran
IrishHeart
Posted

Looks like you just needed more fiber to bulk up your stools and to get things rolling more smoothly. I forgot to mention that I used psyllium for a while too. Sorry I failed to tell you that one, too--but it seems you have figured it out! Good!

Cheese? oh, yes!! I miss cheese more than I miss gluten...sigh...ah well, maybe someday down the road.

Hang in there!! ;)

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. knitty kitty
      - knitty kitty replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Son's legs shaking

      @lizzie42, You're being a good mom, seeking answers for your son. Cheers! Subclinical thiamine deficiency commonly occurs with anemia. An outright Thiamine deficiency can be precipitated by the consumption of a high carbohydrate meal. Symptoms of Thiamine deficiency include feeling shakey or wobbly in the legs, muscle weakness or cramps...
    2. Scott Adams
      - Scott Adams replied to Paulaannefthimiou's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Bob red mill gluten free oats

      Oats naturally contain a protein called avenin, which is similar to the gluten proteins found in wheat, barley, and rye. While avenin is generally considered safe for most people with celiac disease, some individuals, around 5-10% of celiacs, may also have sensitivity to avenin, leading to symptoms similar to gluten exposure. You may fall into this...
    3. knitty kitty
      - knitty kitty replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      High TTG-IgG and Normal TTG-IgA

      @SamAlvi, It's common with anemia to have a lower tTg IgA antibodies than DGP IgG ones, but your high DGP IgG scores still point to Celiac disease. Since a gluten challenge would pose further health damage, you may want to ask for a DNA test to see if you have any of the commonly known genes for Celiac disease. Though having the genes for Celiac...
    4. trents
      - trents replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      High TTG-IgG and Normal TTG-IgA

      Currently, there are no tests for NCGS. Celiac disease must first be ruled out and we do have testing for celiac disease. There are two primary test modalities for diagnosing celiac disease. One involves checking for antibodies in the blood. For the person with celiac disease, when gluten is ingested, it produces an autoimmune response in the lining...
    5. SamAlvi
      - SamAlvi replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      High TTG-IgG and Normal TTG-IgA

      Thank you for the clarification and for taking the time to explain the terminology so clearly. I really appreciate your insight, especially the distinction between celiac disease and NCGS and how anemia can point more toward celiac. This was very helpful for me.
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,868
    • Most Online (within 30 mins)
      7,748
    LMGarrison
    Newest Member
    LMGarrison
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • knitty kitty
      Son's legs shaking

      By knitty kitty · Posted

      @lizzie42, You're being a good mom, seeking answers for your son.  Cheers! Subclinical thiamine deficiency commonly occurs with anemia.  An outright Thiamine deficiency can be precipitated by the consumption of a high carbohydrate meal.   Symptoms of Thiamine deficiency include feeling shakey or wobbly in the legs, muscle weakness or cramps, as well as aggression and irritability, confusion, mood swings and behavior changes.  Thiamine is essential to the production of neurotransmitters like serotonin and dopamine which keep us calm and rational.   @Jsingh, histamine intolerance is also a symptom of Thiamine deficiency.  Thiamine is needed to prevent mast cells from releasing histamine at the slightest provocation as is seen in histamine intolerance.  Thiamine and the other B vitamins and Vitamin C are needed to clear histamine from the body.  Without sufficient thiamine and other B vitamins to clear it, the histamine builds up.  High histamine levels can change behavior, too.  High histamine levels are found in the brains of patients with schizophrenia.  Thiamine deficiency can also cause extreme hunger or conversely anorexia.   High carbohydrate meals can precipitate thiamine deficiency because additional thiamine is required to process carbohydrates for the body to use as fuel.  The more carbohydrates one eats daily, the more one needs additional thiamine above the RDA.  Thiamine is water soluble, safe and nontoxic even in high doses. Keep in mind that gluten-free processed foods like cookies and such are not required to be fortified and enriched with vitamins and minerals like their gluten containing counterparts are.  Limit processed gluten-free foods.  They are often full of empty calories and unhealthy saturated fats and additives, and are high in histamine or histamine release triggers.  It's time you bought your own vitamins to supplement what is not being absorbed due to malabsorption of Celiac disease.  Benfotiamine is a form of Thiamine that has been shown to improve intestinal health as well as brain function. Do talk to your doctors and dieticians about supplementing with the essential vitamins and minerals while your children are growing up gluten free.  Serve nutritionally dense foods.  Meats and liver are great sources of B vitamins and minerals. Hope this helps!  Keep us posted on your progress!
    • Scott Adams
      Bob red mill gluten free oats

      By Scott Adams · Posted

      Oats naturally contain a protein called avenin, which is similar to the gluten proteins found in wheat, barley, and rye. While avenin is generally considered safe for most people with celiac disease, some individuals, around 5-10% of celiacs, may also have sensitivity to avenin, leading to symptoms similar to gluten exposure. You may fall into this category, and eliminating them is the best way to figure this out. Some people substitute gluten-free quinoa flakes for oats if they want a hot cereal substitute. If you are interested in summaries of scientific publications on the topic of oats and celiac disease, we have an entire category dedicated to it which is here: https://www.celiac.com/celiac-disease/oats-and-celiac-disease-are-they-gluten-free/   
    • knitty kitty
      High TTG-IgG and Normal TTG-IgA

      By knitty kitty · Posted

      @SamAlvi, It's common with anemia to have a lower tTg IgA antibodies than DGP IgG ones, but your high DGP IgG scores still point to Celiac disease.   Since a gluten challenge would pose further health damage, you may want to ask for a DNA test to see if you have any of the commonly known genes for Celiac disease.  Though having the genes for Celiac is not diagnostic in and of itself, taken with the antibody tests, the anemia and your reaction to gluten, it may be a confirmation you have Celiac disease.   Do discuss Gastrointestinal Beriberi with your doctors.  In Celiac disease, Gastrointestinal Beriberi is frequently overlooked by doctors.  The digestive system can be affected by localized Thiamine deficiency which causes symptoms consistent with yours.  Correction of nutritional deficiencies quickly is beneficial.  Benfotiamine, a form of thiamine, helps improve intestinal health.  All eight B vitamins, including Thiamine (Benfotiamine), should be supplemented because they all work together.   The B vitamins are needed in addition to iron to correct anemia.   Hope this helps!  Keep us posted on your progress!
    • trents
      High TTG-IgG and Normal TTG-IgA

      By trents · Posted

      Currently, there are no tests for NCGS. Celiac disease must first be ruled out and we do have testing for celiac disease. There are two primary test modalities for diagnosing celiac disease. One involves checking for antibodies in the blood. For the person with celiac disease, when gluten is ingested, it produces an autoimmune response in the lining of the small bowel which generates specific kinds of antibodies. Some people are IGA deficient and such that the IGA antibody tests done for celiac disease will have skewed results and cannot be trusted. In that case, there are IGG tests that can be ordered though, they aren't quite as specific for celiac disease as the IGA tests. But the possibility of IGA deficiency is why a "total IGA" test should always be ordered along with the TTG-IGA. The other modality is an endoscopy (scoping of the upper GI track) with a biopsy of the small bowel lining. The aforementioned autoimmune response produces inflammation in the small bowel lining which, over time, damages the structure of the lining. The biopsy is sent to a lab and microscopically analyzed for signs of this damage. If the damage is severe enough, it can often be spotted during the scoping itself. The endoscopy/biopsy is used as confirmation when the antibody results are positive, since there is a small chance that elevated antibody test scores can be caused by things other than celiac disease, particularly when the antibody test numbers are not particularly high. If the antibody test numbers are 10x normal or higher, physicians will sometimes declare an official diagnosis of celiac disease without an endoscopy/biopsy, particularly in the U.K. Some practitioners use stool tests to detect celiac disease but this modality is not widely recognized in the medical community as valid. Both celiac testing modalities outlined above require that you have been consuming generous amounts of gluten for weeks/months ahead of time. Many people make the mistake of experimenting with the gluten free diet or even reducing their gluten intake prior to testing. By doing so, they invalidate the testing because antibodies stop being produced, disappear from the blood and the lining of the small bowel begins to heal. So, then they are stuck in no man's land, wondering if they have celiac disease or NCGS. To resume gluten consumption, i.e., to undertake a "gluten challenge" is out of the question because their reaction to gluten is so strong that it would endanger their health. The lining of the small bowel is the place where all of the nutrition in the food we consume is absorbed. This lining is made up of billions of microscopically tiny fingerlike projections that create a tremendous nutrient absorption surface area. The inflammation caused by celiac disease wears down these fingers and greatly reduces the surface area needed for nutrient absorption. Thus, people with celiac disease often develop iron deficiency anemia and a host of other vitamin and mineral deficiencies. It is likely that many more people who have issues with gluten suffer from NCGS than from celiac disease. We actually know much more about the mechanism of celiac disease than we do about NCGS but some experts believe NCGS can transition into celiac disease.
    • SamAlvi
      High TTG-IgG and Normal TTG-IgA

      By SamAlvi · Posted

      Thank you for the clarification and for taking the time to explain the terminology so clearly. I really appreciate your insight, especially the distinction between celiac disease and NCGS and how anemia can point more toward celiac. This was very helpful for me.
×
×
  • 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.