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Burning Above Belly Button?

element192

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element192 Rookie
element192
Posted

Hi Everyone,

I'm nearing my 3 month mark of being gluten free and for the past 10 days or so I have not had dairy, eggs, spicy food, or coffee. The reason for cutting all of that out is that I've had this nagging, kind of "burning" feeling a couple of inches above my belly button. It kind of comes and goes throughout the day and isn't really painful at all just a little uncomfortable, but mentally it's driving me crazy. I saw my GI a week ago and he didn't really have much of an answer. Is this something that could be Celiac related (I had positive biopsy and blood work) or is this something else altogether?

If anyone has any thoughts or experience with this I would really appreciate some feedback. Nothing seems to make it go away.

For background, I've been eating a lot of fruits, bland chicken, white rice, and green beans/peas recently. I also take a multivitamin, vitamin D, magnesium, and a probiotic (only for the past 4 days). I checked and all of these are gluten free.

Thanks.

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eatmeat4good Enthusiast
eatmeat4good
Posted

What about Soy? Have you considered this as a secondary intolerance you may have? It is very common. Also, yes, stomach pain can be intermittent while you are healing. I would eliminate vegetable oil and any soy exposure and see if it helps.

element192 Rookie
element192
Posted
  • Author

What about Soy? Have you considered this as a secondary intolerance you may have? It is very common. Also, yes, stomach pain can be intermittent while you are healing. I would eliminate vegetable oil and any soy exposure and see if it helps.

Thank you for posting. I don't think I've had anything with soy in it for a couple of weeks now. I haven't eaten any processed foods recently and I haven't added soy to anything so I should be good there. I only use olive oil so I haven't had any vegetable oil either. Hopefully this healing process just hurries up a little... it's getting old already. Thanks again for your suggestions.

IrishHeart Veteran
IrishHeart
Posted

I get that burning, too!! It's nagging, isn't it!

It was 24/7, often waking me up at night, but it has decreased slowly during these last 3 months (totally gluten-free). I notice it sometimes after eating bananas and after taking my gluten-free/SF/DF vitamins and supplements (so I cut back on those for now), but otherwise, it has decreased significantly.

I know we need vitamins, but too many at once can be difficult to digest. Our digestive tracts are still pretty raw.

I do not eat dairy or soy, no coffee or tea and maybe this is a key as well? (I also take digestive enzymes and a probiotic)

Hope you figure out what's provoking it in you.

element192 Rookie
element192
Posted
  • Author

As terrible as that is for you, I'm a little glad to hear I'm not alone.

Actually mine has been getting better the past few days. I'm thinking it's a result of taking probiotics and just allowing time to heal. I'm also taking digestive enzymes, but just the papaya & pineapple ones sold at Trader Joe's.

Although I've cut so much out of my diet recently, it's really hard for me to blame those things. As far as I can tell, I've never had an actual reaction to anything other than gluten. But maybe they are delaying the healing process...

While I did cut out coffee (which I'm still having a hard time coping with) I have been drinking some green tea recently because it feels soothing after I eat.

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    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
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      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
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