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2 Weeks Since My Celiac Diagnosis


jerseygirl221

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jerseygirl221 Rookie

I was diagnosed with Celiac 2 weeks ago. I have been experiencing symptoms for the past 10 years......since I had my 2nd son. I had my gall bladder removed about 2 months after I had my son. I have been suffering with digestive problems ever since. I was told that I developed IBS after the gall bladder removal. Since last October, my symptoms have peaked....I have been to an Endocrinologist, who said my Thyroid is fine, and I was sent to a Rheumatologist, who tested me for a wide variety of diseases/disorders like MS, Lupus, RA, Lyme Disease, the only result from his blood tests was that my Vitamin D was very low. I saw my GI doctor in July, and requested a blood test for Celiac. My blood test came back "elevated", and he then sent me for a Endoscopy, and my biopsy showed that I had Celiac.

I have been gluten free since he called me with those results. I think I am experiencing withdrawl, detox like symptoms. I have been very achey, and tired and my emotions are all over the place. My stomach is constantly gurgling, and my stools have changed-which I'm sure is due to the diet. Has anyone elso gone through this? If so, how long can I expect this feeling to last? I feel like I am pregnant (which I AM NOT! ) Any input, suggestions, or comments are welcome!

I am thankful for this site and these forums.


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eatmeat4good Enthusiast

Yes, it is probably withdrawal. It can last for several weeks. It is very uncomfortable, but once your body adjusts things will start getting better. There will be good days and bad days and you may think you were glutenend even if you weren't because your body is detoxing. You are absolutely right about that. My stomach was rumbling and gurgling and I decided it was my "baby villi" trying to grow back. I had a lot of nausea for a few weeks until I got really good at being gluten free. For example...the days I cleaned the pantry and the cupboards of gluteny foods, I'm sure I got contaminated. But after a few weeks things started to get really good and I could tell this was the right track. Welcome to the board and to your new gluten free life. The recipe section is fantastic. Wish you the best.

Twinklestars Contributor

Hello, congratulations on your diagnosis! You are a confirmed celiac, so you WILL get better with a gluten free diet.

I've been gluten free for 5 days now, and my nausea has just subsided. It may come back, I don't know, but up until this morning I was feeling pretty awful.

My stomach rumbles and gurgles too. Especially after I eat!! I have that bloated tummy look too. And I'm soooo tired!

From what I've read though, it's all normal. I think it varies from person to person as o how long it lasts. Bu you're on the right track, which is the important thing :)

Takala Enthusiast

Sometimes the substitute gluten free ingredients that are used in commercially prepared gluten free baking do not agree with the newly gluten free eater. Try sticking to foods that are as unprocessed as possible, such as meats, fish, eggs, fruit, vegetables, nuts, and going easy on the grains at first. Maybe just stick to rice, potatoes for the carbs. You could be hungry, so start adding in good fats such as olive oil, avocado, coconut oil. Sometimes it takes a while to figure out what the culprit is. Some people cannot do any dairy at all at first, then can add in non lactose dairy later, others cannot do soy. At first I did not even do grains at all, (SCD diet) and learned to make "breads" from just almond meal, later I reintroduced a lot of foods and now can eat a lot of stuff I wouldn't have gone near when on a conventional diet.

Because of malnutrition issues you will also likely be needing to take a gluten free B vitamin complex, multivitamin, and calcium magnesium and D. The B complex is like a wonder drug for us as we adapt.

jerseygirl221 Rookie

Hello, congratulations on your diagnosis! You are a confirmed celiac, so you WILL get better with a gluten free diet.

I've been gluten free for 5 days now, and my nausea has just subsided. It may come back, I don't know, but up until this morning I was feeling pretty awful.

My stomach rumbles and gurgles too. Especially after I eat!! I have that bloated tummy look too. And I'm soooo tired!

From what I've read though, it's all normal. I think it varies from person to person as o how long it lasts. Bu you're on the right track, which is the important thing :)

So you are new like me! I have the nausea on and off. I feel like my stomach is sticking out right now-I guess that is the bloated tummy look.....I have enough padding there without it looking bloated as well! Good luck with your new lifestyle!

Twinklestars Contributor

Thanks :) I'm not yet diagnosed though. I'm waiting for blood test results at the moment, and am undecided about going back on gluten for any further testing. Little steps!

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    • Aretaeus Cappadocia
      I wanted to respond to your post as much for other people who read this later on (I'm not trying to contradict your experience or decisions) > Kirkland Signature Super Extra-Large Peanuts, 2.5 lbs, are labeled "gluten free" in the Calif Costcos I've been in. If they are selling non-gluten-free in your store, I suggest talking to customer service to see if they can get you the gluten-free version (they are tasty) > This past week I bought "Sliced Raw Almonds, Baking Nuts, 5 lbs Item 1495072 Best if used by Jun-10-26 W-261-6-L1A 12:47" at Costco. The package has the standard warning that it was made on machinery that <may> have processed wheat. Based on that alone, I would not eat these. However, I contacted customer service and asked them "are Costco's Sliced Almonds gluten free?" Within a day I got this response:  "This is [xyz] with the Costco Member Service Resolutions Team. I am happy to let you know we got a reply back from our Kirkland Signature team. Here is their response:  This item does not have a risk of cross contamination with gluten, barley or rye." Based on this, I will eat them. Based on experience, I believe they will be fine. Sometimes, for other products, the answer has been "they really do have cross-contamination risk" (eg, Kirkland Signature Dry Roasted Macadamia Nuts, Salted, 1.5 lbs Item 1195303). When they give me that answer I return them for cash. You might reasonably ask, "Why would Costco use that label if they actually are safe?" I can't speak for Costco but I've worked in Corporate America and I've seen this kind of thing first hand and up close. (1) This kind of regulatory label represents risk/cost to the company. What if they are mistaken? In one direction, the cost is loss of maybe 1% of sales (if celiacs don't buy when they would have). In the other direction, the risk is reputational damage and open-ended litigation (bad reviews and celiacs suing them). Expect them to play it safe. (2) There is a team tasked with getting each product out to market quickly and cheaply, and there is also a committee tasked with reviewing the packaging before it is released. If the team chooses the simplest, safest, pre-approved label, this becomes a quick check box. On the other hand, if they choose something else, it has to be carefully scrutinized through a long process. It's more efficient for the team to say there <could> be risk. (3) There is probably some plug and play in production. Some lots of the very same product could be made in a safe facility while others are made in an unsafe facility. Uniform packaging (saying there is risk) for all packages regardless of gluten risk is easier, cheaper, and safer (for Costco). Everything I wrote here is about my Costco experience, but the principles will be true at other vendors, particularly if they have extensive quality control infrastructure. The first hurdle of gluten-free diet is to remove/replace all the labeled gluten ingredients. The second, more difficult hurdle is to remove/replace all the hidden gluten. Each of us have to assess gray zones and make judgement calls knowing there is a penalty for being wrong. One penalty would be getting glutened but the other penalty could be eating an unnecessarily boring or malnourishing diet.
    • trents
      Thanks for the thoughtful reply and links, Wheatwacked. Definitely some food for thought. However, I would point out that your linked articles refer to gliadin in human breast milk, not cow's milk. And although it might seem reasonable to conclude it would work the same way in cows, that is not necessarily the case. Studies seem to indicate otherwise. Studies also indicate the amount of gliadin in human breast milk is miniscule and unlikely to cause reactions:  https://www.glutenfreewatchdog.org/news/gluten-peptides-in-human-breast-milk-implications-for-cows-milk/ I would also point out that Dr. Peter Osborne's doctorate is in chiropractic medicine, though he also has studied and, I believe, holds some sort of certifications in nutritional science. To put it plainly, he is considered by many qualified medical and nutritional professionals to be on the fringe of quackery. But he has a dedicated and rabid following, nonetheless.
    • Scott Adams
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    • trents
      I don't know of a connection. Lots of people who don't have celiac disease/gluten issues get shingles.
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