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Nausea!

watata

By watata
in Coping with Celiac Disease

Recommended Posts

watata Apprentice
watata
Posted

I am just diagnosed a week ago. Have been gluten-free since then. I was hoping my nausea would get better. But in the last few days it has gotten worse. Anyone know if this gets better, or if anything else could be a culprit of nausea?

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JoshB Apprentice
JoshB
Posted

Hate to be the bearer of bad new, but...

Lots and lots of people get worse before the get better. I did. You've got a chain of auto-immune reactions going off. It just starts off with your body hating gluten, when you have celiac disease your body has started hating itself, and so it damages your stomach, which sets off more immune response, which damages your stomach, which sets off... well you get it. Think of it like a car engine, if you cut the gas it's still turns over for a while.

Eventually if you don't keep feeding the reaction with gluten it will die out, but it might take even a couple months. And at that point you've not gotten better, you've just finally stopped doing new damage. Then you start healing.

So you haven't really healed anything yet, but you've probably dramatically changed your diet, and you're asking a damaged digestive system to adapt on the fly to a completely new balance of food.

Also, you may be one of the people sensitive to wheat as an opiate, and now you're having withdrawals. Yeah, I know that sounds crazy, but it's pretty well documented at this point. I went through it myself, and it was not fun. I've seen the original research before, but can't seem to find it now, so here's a link to a doctor's discussion on the subject: Open Original Shared Link

So all that sounds pretty bad, but press on. You're half way through the worst of it. If you are in withdrawal that should cut back soon, and your gut bacteria should be adjusting to your new diet which will help with the nausea. Remember to eat a lot of fruit and veggies. Even if you want meat and starches as comfort food. You don't have the wheat fiber to push things through anymore.

eatmeat4good Enthusiast
eatmeat4good
Posted

The nausea lasted several weeks for me. It was like my stomach didn't know what to do even with gluten free food. I took Promethazine for a few weeks and it made a big difference. It's a prescription, but if you are really miserable with nausea it really helps. There is a withdrawal period and you can have all kinds of symptoms from that, but eventually your body will adjust.

watata Apprentice
watata
Posted
  • Author

Yes I take promethazine 3 x a day and it just barely takes the edge off the nausea. Hoping this passes soon! Thanks for the responses.

mommyto2kids Collaborator
mommyto2kids
Posted

For me I realized that steak and greesy food makes me sick now. Chips can be unpredictable and any new processed food. Eating out makes me sick. I love millet bread and fruit and yogert. I usually do well with these things. Baked chicken is ok too.

Hungrylady Rookie
Hungrylady
Posted

You can eat as much fennel bulb as you wish and it really does help! I hope you feel a little better every day. It does take time, sadly.

moose07 Apprentice
moose07
Posted

It took a few months for my nausea to go away. Drinking mint tea helped a little to calm my stomach down right after I started gluten free

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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
      Finding gluten free ingredients

      By captaincrab55 · Posted

      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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