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

Digestive Problem?


Googles

Recommended Posts

Googles Community Regular

So I'm worried that I am/have developed another digestive problem. Six months ago I got glutened (CC) and then had three months of D, nausea, and vomiting. It slowly disappeared over time. Now last week I started getting D again and nausea. I took Imodium because I had to go to class. That stopped me up for two days and then I had normal BMs for three days. Now the D is back. I don't think this is a glutening as I don't have any of the other symptoms that I get with glutening (not even cramping). I have been gluten free for two years. Could I be developing soy intolerance or lactose intolerance after this amount of time? Any advice/ insight is very much appreciated. Everything has been going well so far.


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



Celiac.com Sponsor (A8-M):



burdee Enthusiast

So I'm worried that I am/have developed another digestive problem. Six months ago I got glutened (CC) and then had three months of D, nausea, and vomiting. It slowly disappeared over time. Now last week I started getting D again and nausea. I took Imodium because I had to go to class. That stopped me up for two days and then I had normal BMs for three days. Now the D is back. I don't think this is a glutening as I don't have any of the other symptoms that I get with glutening (not even cramping). I have been gluten free for two years. Could I be developing soy intolerance or lactose intolerance after this amount of time? Any advice/ insight is very much appreciated. Everything has been going well so far.

If you are abstaining from gluten, you may now notice sensitivities (intolerances) to other foods. You may have had those reactions all along, but your gluten intolerance reaction was more noticeable. You could actually have a casein (dairy protein) allergy, rather than mere lactose (milk sugar) reactions. After I abstained from gluten, I still had reaction symptoms. So I got allergy (ELISA blood) tests, which showed I had 5 more allergies (besides dairy and gluten, which Enterolab diagnosed).

Even after eliminating my allergens, I still had symptoms. So my doc gave me a stool test for bacteria, parasites and candida. Over a 4 year period I treated 8 different gut bugs. Only after I identified and abstained from all my allergies and identified and treated all my gut bugs did my symptoms finally disappear. I read so many posts on this board from people who think they are being 'glutened' even when they conscientiously abstain from gluten. Unfortunately they don't consider (or get tested for) other allergies or gut bugs. If you know you're not consuming gluten, consider getting reliable allergy tests and/or stool tests for gut bugs from a reputable naturopath

Roda Rising Star

Another thing to consider is that your "glutened" symptoms may have changed. Mine sure did. For about the first year after I went gluten free if I accidently got glutened I would start off with reflux then be constipated for about 4-5 days. After that I spent the next 8 months of 2010 chasing down other reasons for new symptoms: belching, reflux, pinching sensation in my RUQ, relentless D and steatorrhea. What I discovered during that time was that my gallbladder is slightly underfunctioning and I developed a peptic ulcer. Watched my fat intake and any other food that might aggrivate the ulcer and took zantac for two months and improved healing the ulcer. The D and steatorrhea persisted and doc wanted to put me on steriods and I refused. I did a further elimination of even gluten free items and found out that I was reacting to the gluten free oat contamination in products. With the aid of taking creon for a few months I finally healed. Now if I eat anything gluten free that has oat contamination or I get glutened I get the D and steatorrhea. I have to start taking the creon again to help me through for about 1-2 weeks until I'm back to normal. Of course all of that didn't help the gallbladder and now I think I am having issues from that again as I know I wasn't glutened. My symptoms from that I believe are severe reflux/burping and the pinching sensation in my RUQ and sometimes pain.

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. - Scott Adams replied to xxnonamexx's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      FDA looking for input on Celiac Gluten sensitivity labeling PLEASE READ and submit your suggestions

    2. - Scott Adams replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Low iron and vitamin d

    3. - Scott Adams replied to xxnonamexx's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Healthy Gluten Free Foods low sugar that you found?

    4. - Scott Adams replied to lizzie42's topic in Traveling with Celiac Disease
      1

      Trip to Anaheim/Disney

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

    • Total Members
      133,242
    • Most Online (within 30 mins)
      7,748

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

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • Scott Adams
      Thank you for sharing this — it’s really important. The FDA is actively seeking public input on improving gluten and ingredient labeling, which could directly impact how people with celiac disease and gluten sensitivity shop and stay safe. Clearer labeling would help reduce accidental gluten exposure and make it easier to identify hidden sources of gluten in foods. I encourage everyone here who is affected by celiac or gluten sensitivity to read the announcement and submit their own suggestions — real lived experience matters and can influence policy changes that benefit the whole community.
    • Scott Adams
      A low tTG is great news, but it doesn’t always mean the small intestine has fully healed yet—iron and vitamin D absorption can lag behind for months or even years, especially in young children. Many kids need supplements for a period of time while the gut repairs itself, and that doesn’t necessarily mean it will be lifelong. Morning stomach pain is also commonly reported in celiac kids and can be related to slow healing, reflux, motility, or even low iron itself. It sounds like the supplements are clearly helping, which is reassuring, and ongoing monitoring with her doctor can help determine when (or if) doses can be reduced as absorption improves. The most common nutrient deficiencies associated with celiac disease that may lead to testing for the condition include iron, vitamin D, folate (vitamin B9), vitamin B12, calcium, zinc, and magnesium.  Unfortunately many doctors, including my own doctor at the time, don't do extensive follow up testing for a broad range of nutrient deficiencies, nor recommend that those just diagnosed with celiac disease take a broad spectrum vitamin/mineral supplement, which would greatly benefit most, if not all, newly diagnosed celiacs. This article has more info:    
    • Scott Adams
      A lot of gluten-free packaged foods do rely on extra sugar, starches, or sodium to replace texture and flavor, so focusing on simpler options makes sense. Many people do better with naturally gluten-free proteins like eggs, plain yogurt, nuts, seeds, hummus, beans, and minimally processed protein bars with lower added sugar and higher fiber. Pairing those with whole foods can help you feel more “normal” without triggering symptoms. Subscription boxes can be hit or miss, so checking labels carefully and using them as an occasional supplement—rather than a staple—often works best.
    • Scott Adams
      This article is a few of years old, but my still be helpful.  
    • knitty kitty
      Welcome to the forum, @McKinleyWY, For a genetic test, you don't have to eat gluten, but this will only show if you have the genes necessary for the development of Celiac disease.  It will not show if you have active Celiac disease.   Eating gluten stimulates the production of antibodies against gluten which mistakenly attack our own bodies.  The antibodies are produced in the small intestines.  Three grams of gluten are enough to make you feel sick and ramp up anti-gluten antibody production and inflammation for two years afterwards.  However, TEN grams of gluten or more per day for two weeks is required to stimulate anti-gluten antibodies' production enough so that the anti-gluten antibodies move out of the intestines and into the bloodstream where they can be measured in blood tests.  This level of anti-gluten antibodies also causes measurable damage to the lining of the intestines as seen on biopsy samples taken during an endoscopy (the "gold standard" of Celiac diagnosis).   Since you have been experimenting with whole wheat bread in the past year or so, possibly getting cross contaminated in a mixed household, and your immune system is still so sensitized to gluten consumption, you may want to go ahead with the gluten challenge.   It can take two years absolutely gluten free for the immune system to quit reacting to gluten exposure.   Avoiding gluten most if the time, but then experimenting with whole wheat bread is a great way to keep your body in a state of inflammation and illness.  A diagnosis would help you stop playing Russian roulette with your and your children's health.      
×
×
  • 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.