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

Problems With Fiber?

hales

Recommended Posts

hales Rookie
hales
Posted

HI all,

I have been gluten free for 6 months. The first 5 months I felt great and the last month has been really rocky, even though I have been more careful. it seems the more careful I am, the worse I feel! I eat little porcessed foods-maybe some catsup that I've verified is gluten free and a few other condiments but not many at all. the rest is whole, unprocessed foods. I have been eating a lot of fiber, but have been doing that all along. I don't often have brown rice but had some last night and had terrible stomach pains in the night and D this morning. I don't think it was gluten--i can't imagine what I would have eaten that had any gluten in it. Could it be the fiber? Even before diagnosis, i had some trouble with fiber. I don't want to be naive--i think the best explanation is gluten getting in my diet since I do have celiac disease, but since I'm so careful, I wonder what else it could be. how long will it take my body to adjust to eating more fiber? OR do I have another GI issue I need to work out?

Why after 5 months am I feeling sick again? Help please! I would ask my doctor but I'm really not sure they would have any answers.

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

Celiac.com Sponsor (A8-M):


RiceGuy Collaborator
RiceGuy
Posted

Do you share a home with anyone eating gluten-containing foods? If so, are you sharing any condiments, spreads, cooking utensils, pots, pans, etc? Some brands of rice may not be safe though. What brand was it?

Although you might have some sensitivity to certain kinds of fiber, it does sound like a case of CC to me. But of course you know your body better than anyone.

hales Rookie
hales
Posted
  • Author

Do you share a home with anyone eating gluten-containing foods? If so, are you sharing any condiments, spreads, cooking utensils, pots, pans, etc? Some brands of rice may not be safe though. What brand was it?

Although you might have some sensitivity to certain kinds of fiber, it does sound like a case of CC to me. But of course you know your body better than anyone.

no, we are all gluten free except one loaf of bread for hubby to make sandwiches in a separate area of the kitchen. we are very careful. i used a frenchs sauce and kroger catsup and some real maple syrup all yesterday. maybe one of those? ok, and i had some kirtland brand corn chips that say gluten free on them. they are a mission product and have been fine in the past. and a lara bar. Ok, i guess i do eat a few processed things. hmmm...

hales Rookie
hales
Posted
  • Author

Do you share a home with anyone eating gluten-containing foods? If so, are you sharing any condiments, spreads, cooking utensils, pots, pans, etc? Some brands of rice may not be safe though. What brand was it?

Although you might have some sensitivity to certain kinds of fiber, it does sound like a case of CC to me. But of course you know your body better than anyone.

also it was an organic brand of rice - Lundberg. Says gluten free on it. What brands of rice are not safe?

Reba32 Rookie
Reba32
Posted

the other common culprits would be dairy, soy, nuts, and legumes. Have you tried elimination diets for each of those to rule out other food intolerances?

Jortyle Newbie
Jortyle
Posted

the other common culprits would be dairy, soy, nuts, and legumes. Have you tried elimination diets for each of those to rule out other food intolerances?

You sound like me... I CANNOT eat very much fiber or I get horrible stomach bloating and gas... I have celiac disease and it feels like glutening, but in my experience it is soy derived fiber additives that are really hard on my system, but more innocent things like spinach, broccoli, etc... can also destroy my guts. Try metamucil- works great for me.

Before my DX I could easily eat two bowls of raisin bran with no GI symptoms (at least immediate symptoms), but when I tried a fiber one bar I was doubled over all day. Doc said it was the Soy blah blah that is added to many products to give them the X% daily fiber claim.

bartfull Rising Star
bartfull
Posted

I seem to have trouble with certain veggies that should not bother me. Every time I eat yams or sweet potatoes, I either get D, or they show up the next morning totally undigested. Asparagus does the same thing to me. I thought it was because after years of living on junk/fast food, my body couldn't handle the fiber.

But, I eat broccoli and cauliflower with no problems. I have no idea why.

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

Celiac.com Sponsor (A8-M):


hales Rookie
hales
Posted
  • Author

Thanks for the responses. It's so hard to figure this stuff out. I should try an elimination diet. I wonder if my body will be able to tolerate more fiber down the road once I'm completely healed? I am dairy free right now too.

Archived

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

Go to topic listing

  • 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. trents
      - trents replied to Paulaannefthimiou's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Bob red mill gluten free oats

      Not necessarily. The "Gluten Free" label means not more than 20ppm of gluten in the product which is often not enough for super sensitive celiacs. You would need to be looking for "Certified Gluten Free" (GFCO endorsed) which means no more than 10ppm of gluten. Having said that, "Gluten Free" doesn't mean that there will necessarily be more gluten than "Certified...
    2. trents
      - trents replied to jenniber's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      10

      Disaccharide deficient, confusing biopsy results, no blood test

      I think it is wise to seek a second opinion from a GI doc and to go on a gluten free diet in the meantime. The GI doc may look at all the evidence, including the biopsy report, and conclude you don't need anything else to reach a dx of celiac disease and so, there would be no need for a gluten challenge. But if the GI doc does want to do more testing, you...
    3. Paulaannefthimiou
      - Paulaannefthimiou posted a topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Bob red mill gluten free oats

      Are Bobresmill gluten free oats ok for sensitive celiacs?
    4. jenniber
      - jenniber replied to jenniber's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      10

      Disaccharide deficient, confusing biopsy results, no blood test

      thank you both for the insights. i agree, im going to back off on dairy and try sucraid. thanks for the tip about protein powder, i will look for whey protein powder/drinks! i don’t understand why my doctor refused to order it either. so i’ve decided i’m not going to her again, and i’m going to get a second opinion with a GI recommended to me b...
    5. trents
      - trents replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      High TTG-IgG and Normal TTG-IgA

      Let me suggest an adjustment to your terminology. "Celiac disease" and "gluten intolerance" are the same. The other gluten disorder you refer to is NCGS (Non Celiac Gluten Sensitivity) which is often referred to as being "gluten sensitive". Having said that, the reality is there is still much inconsistency in how people use these terms. Since celiac disease...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,847
    • Most Online (within 30 mins)
      7,748
    L.Garcia24
    Newest Member
    L.Garcia24
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • trents
      Bob red mill gluten free oats

      By trents · Posted

      Not necessarily. The "Gluten Free" label means not more than 20ppm of gluten in the product which is often not enough for super sensitive celiacs. You would need to be looking for "Certified Gluten Free" (GFCO endorsed) which means no more than 10ppm of gluten. Having said that, "Gluten Free" doesn't mean that there will necessarily be more gluten than "Certified Gluten" in any given batch run. It just means there could be. 
    • trents
      Disaccharide deficient, confusing biopsy results, no blood test

      By trents · Posted

      I think it is wise to seek a second opinion from a GI doc and to go on a gluten free diet in the meantime. The GI doc may look at all the evidence, including the biopsy report, and conclude you don't need anything else to reach a dx of celiac disease and so, there would be no need for a gluten challenge. But if the GI doc does want to do more testing, you can worry about the gluten challenge at that time. But between now and the time of the appointment, if your symptoms improve on a gluten free diet, that is more evidence. Just keep in mind that if a gluten challenge is called for, the bare minimum challenge length is two weeks of the daily consumption of at least 10g of gluten, which is about the amount found in 4-6 slices of wheat bread. But, I would count on giving it four weeks to be sure.
    • Paulaannefthimiou
      Bob red mill gluten free oats

      By Paulaannefthimiou · Posted

      Are Bobresmill gluten free oats ok for sensitive celiacs?
    • jenniber
      Disaccharide deficient, confusing biopsy results, no blood test

      By jenniber · Posted

      thank you both for the insights. i agree, im going to back off on dairy and try sucraid. thanks for the tip about protein powder, i will look for whey protein powder/drinks!   i don’t understand why my doctor refused to order it either. so i’ve decided i’m not going to her again, and i’m going to get a second opinion with a GI recommended to me by someone with celiac. unfortunately my first appointment isn’t until February 17th. do you think i should go gluten free now or wait until after i meet with the new doctor? i’m torn about what i should do, i dont know if she is going to want to repeat the endoscopy, and i know ill have to be eating gluten to have a positive biopsy. i could always do the gluten challenge on the other hand if she does want to repeat the biopsy.    thanks again, i appreciate the support here. i’ve learned a lot from these boards. i dont know anyone in real life with celiac.
    • trents
      High TTG-IgG and Normal TTG-IgA

      By trents · Posted

      Let me suggest an adjustment to your terminology. "Celiac disease" and "gluten intolerance" are the same. The other gluten disorder you refer to is NCGS (Non Celiac Gluten Sensitivity) which is often referred to as being "gluten sensitive". Having said that, the reality is there is still much inconsistency in how people use these terms. Since celiac disease does damage to the small bowel lining it often results in nutritional deficiencies such as anemia. NCGS does not damage the small bowel lining so your history of anemia may suggest you have celiac disease as opposed to NCGS. But either way, a gluten-free diet is in order. NCGS can cause bodily damage in other ways, particularly to neurological systems.
×
×
  • 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.