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

Gerd I Think It Is.


samie

Recommended Posts

samie Contributor

I think my 3 yr old acid reflux has came back. She has been having a cough and nausea and then throws up. It seems to be happening at night or nap time. Also I sometimes hear here whining in her sleep. I guess she is hurting. She does complain about her tummy hurting alot to. She has not gone gluten-free yet because she got to get the scope on the 25. She used to have it when she was younger and then it went away. Also does anybody else had it go away when they went gluten-free.


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



Celiac.com Sponsor (A8-M):



emaegf Newbie

Mine goes away and stays away as long as I avoid gluten and lactose if I get any amounts it returns and I have to take a Prilosec to stop it. You can try giving her an antacid to help lessen her pain but check with the doctor first for dosage and type. It won't affect the out come of the biopsy as long has she continues to eat gluten.

Roda Rising Star

My 6 year old had horrible reflux up until he was about 9 month old. After that he developed a bad rattling in his chest. At that point I believe he was having silent reflux. All of the reflux I know contributed to his breathing problems and as a result he was on pulmicort twice a day till he was three. At that point he didn't have any more breathing issues(and still doesn't). However when he started last June complaining of his belly hurting (he was 5.5 yrs old) he would complain he was having "puke burps" a lot. 5 months later I had his celiac panel redone and he showed up positive. The only time now he complains of either the belly ache or "puke burps" is when he gets accidently glutened.

For myself my main gi complaint was horrible reflux. It gradually got to the point that I couldn't sleep without sitting up at it's worst. I refused to go on meds because I didn't want to bandaid the problem. Unfortunately it took another 2 years after this to get diagnosed with celiac. I learned to deal with the reflux and I avoided things I "knew" would make it worse (didn't know about gluten). After I went gluten free, within a month my reflux was gone! Anytime I would get glutened by accident I could tell because my reflux would come back within 30 minutes to hours. Now my gluten reactions have changed. I get very mild reflux if I get any at all but I do bloat up within hours of being exposed. Then by two days later I have horrendous D and steatorrhea. I usually have to eat very simple and take creon during the week to two weeks it takes for me to get back to normal. I know this is bad to say, but I think the reflux was easier to deal with than my symptoms I get now from an accidental glutening. I guess this is why this disease is so darn weird.

Archived

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

  • 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. 0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

    2. - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

    3. - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,326
    • Most Online (within 30 mins)
      7,748

    PattyPagnanelli
    Newest Member
    PattyPagnanelli
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Scott Adams
      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
    • Jane02
      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
    • Scott Adams
      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
×
×
  • 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.