0
maitrimama

I Have Gone gluten-free W/my 15 Yr Old And I Feel Terrible!

Rate this topic

Recommended Posts

As a show of support I have gone gluten free with my 15 year old daughter. It has been one week and I feel terrible, queasy, shakey, tired, grouchy etc. and she is the one with celiac. Honestly if my daughter said she felt this bad I would have thought she was exaggerating so I am glad I am doing this. I know she isn't feeling great and I am worried she won't stick it out, she gone all day at school and I have no idea if she is strictly sticking to gluten free. Yes I was a bit of a wild child but I don't know what I would have done. Does this feeling terrible last long? Does anyone have any advice for dealing with and helping a teen?

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


All I know is I hate being sick. I wouldn't wish it on anyone. I'm sure your daughter doesn't want you sick. If gluten free makes you sick, don't do it. There are other ways to help your daughter. You tried and it didn't work. We do a gluten free dinner. That is what has worked for us. Maybe try that. As you said, she's gone all day. So what's the point other than that.

Share this post


Link to post
Share on other sites

I would give it more time. From what I understand, many people go through a "withdrawal" like phase when they cut out gluten. That's what it sounds like may be happening to you right now.

I would not give up on it yet. It has only been a week. I would say give it at least a month.

  • Upvote 1

Share this post


Link to post
Share on other sites

Thank you very much for the support, it actually made me cry. As a mom I want to protect her but also know life's difficulties are what shape us into caring compassionate people. I still wish it could be me and not her. She's my trooper, first born,wasn't breathing at birth, iugr baby, heart defects,dislocated her elbow when she was 5 and popped it back in...hasn't she had enough? You'd never know if you met her (though she is small for our family 5'3" & 94lbs). My heart sank when we got the diagnosis celiac AND IBF. We'll get through it no matter how unfair it seems.

Share this post


Link to post
Share on other sites

If being gluten-free makes you feel ill, then it's a sign that you have problems with gluten. I agree with giving it more time. You may find that once you're through the early stages you feel better than you have in many years. :)

Good for you for doing this with your daughter, and congrats for discovering your own issues.

I would also ask if you've switched to whole foods, or went straight for the gluten-free substitutes. Many people find that eating natural, fresh cooked meats, veggies and fruits make them heal more quickly.

  • Upvote 1

Share this post


Link to post
Share on other sites
Ads by Google:


It's a little surprising what going off gluten can do when you're sensitive to it. You'd think it would be like deciding you're not going to eat strawberries or nuts but if you're sensitive it's totally different. For some people there is a mild opiate-like effect from gluten and when you remove it from your diet you go through a withdrawal. It's typically a few weeks. Hang in there, because it definitely gets better and keep encouraging your daughter too.

Also as Jestgar points out, if going off gluten is messing with you this badly you are almost certainly gluten sensitive. You may be pleasantly surprised how well you feel gluten-free once this uncomfortable phase is over.

Don't feel sorry for your daughter. It's a godsend you caught her celiac this young and she hasn't had to live with it for 30-odd years! Celiac is a pain in the butt, but it's not the end of the world. It's totally treatable with diet, which is a lot more than you can say for many other health problems. Most of us don't think of ourselves as having a "disease" becasue once you've been gluten free for a while, you recover.

  • Upvote 1

Share this post


Link to post
Share on other sites

Have you been tested yet for celiac? You may want to get yourself and any other family members tested now. I went gluten free for my DD, and I never would have guessed that I would be unable to do a gluten challenge for myself later (my reactions are too severe now after being strictly gluten free for my DD). And we had some withdrawal issues initially with going gluten free, but they passed.

Share this post


Link to post
Share on other sites

I agree that all first-degree family members should be tested, but I don't agree that feeling bad is necessarily a sign that you have a problem with gluten.

richard

Share this post


Link to post
Share on other sites

I agree that all first-degree family members should be tested, but I don't agree that feeling bad is necessarily a sign that you have a problem with gluten.

People who have no problems with gluten go on and off it at will, with no issues at all. It's no more of an issue than deciding not to eat strawberries for a couple weeks. You probably go on and off various foods like seasonal produce all the time without thinking anything of it. For people who tolerate gluten, it is digested with no particular inflammatory, immune, or biochemical reactions just like any other food.

If you get a response off gluten, positive or negative, and it's not a sensitivity to something else you've suddenly started eating more of like xanthan gum, your body is seeing gluten as something other than simply food. The reaction needs to be examined with celiac testing and a couple months trial of a gluten-free diet to see what's really going on.

  • Upvote 1

Share this post


Link to post
Share on other sites


Ads by Google:


I highly doubt this is a celiac thing. It sounds like hypoglycemia, honestly. What exactly have you changed in your diet? (Clearly "cut out gluten", but what does that look like, in real-food terms, for you?) If you're eating more refined carbs (say, processed gluten free cookies, etc.) and less protein/fat, this could be part of the issue. If you're also simply eating a lot less, that could cause these symptoms as well. (Alternatively, if you are introducing processed, gluten free things into your diet that previously were not there, there may be something in those that you are sensitive to.)

Share this post


Link to post
Share on other sites

It does feel like hypoglycemia that won't let up. Usually a piece of fruit and some cheese helps but not this time. I am usually a pretty healthy eater and suppose I am eating less but that is probably a good thing. Another thing is that is does feel like withdrawal, I am an alcoholic/addict in recovery for quite some time but I do remember this feeling. I am going to stick to it and talk to my doctor on Monday because I just happen to have a blood pressure check.

Share this post


Link to post
Share on other sites

Just trying to understand. Does Skylark think that xanthumgum could be an allergen to Celiacs? I wonder that with baking flour, gluten free for myself.

Share this post


Link to post
Share on other sites

Xantham gum seems to bother some people. It is in alot of products in small amounts. It is in gluten-free baked good so suddenly eating them means you are suddenly eating alot more X gum than before.

Share this post


Link to post
Share on other sites

You might want to consider what you are eating. Are you eating a lot of gluten free juck foods? It might just be the increase in junk foods. How about having omelets, stir fries with rice, fruit and yogurt, meat and veggies. If you are eating a healthy diet you should feel well.

Share this post


Link to post
Share on other sites

Xantham gum seems to bother some people. It is in alot of products in small amounts. It is in gluten-free baked good so suddenly eating them means you are suddenly eating alot more X gum than before.

Exactly. Thanks, Karen!

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
0

  • Who's Online   14 Members, 0 Anonymous, 411 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Jefferson Adams
    Celiac.com 06/21/2018 - Would you buy a house advertised as ‘gluten-free’? Yes, there really is such a house for sale. 
    It seems a Phoenix realtor Mike D’Elena is hoping that his trendy claim will catch the eye of a buyer hungry to avoid gluten, or, at least one with a sense of humor. D’Elena said he crafted the ads as a way to “be funny and to draw attention.” The idea, D’Elena said, is to “make it memorable.” 
    Though D’Elena’s marketing seeks to capitalizes on the gluten-free trend, he knows Celiac disease is a serious health issue for some people. “[W]e’re not here to offend anybody….this is just something we're just trying to do to draw attention and do what's best for our clients," he said. 
    Still, the signs seem to be working. D'elena had fielded six offers within a few days of listing the west Phoenix home.
    "Buying can sometimes be the most stressful thing you do in your entire life so why not have some fun with it," he said. 
    What do you think? Clever? Funny?
    Read more at Arizonafamily.com.

    Advertising Banner-Ads
    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
    FoodProcessing.com.au

    Jefferson Adams
    Celiac.com 06/19/2018 - Could baking soda help reduce the inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease? Scientists at the Medical College of Georgia at Augusta University say that a daily dose of baking soda may in fact help reduce inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease.
    Those scientists recently gathered some of the first evidence to show that cheap, over-the-counter antacids can prompt the spleen to promote an anti-inflammatory environment that could be helpful in combating inflammatory disease.
    A type of cell called mesothelial cells line our body cavities, like the digestive tract. They have little fingers, called microvilli, that sense the environment, and warn the organs they cover that there is an invader and an immune response is needed.
    The team’s data shows that when rats or healthy people drink a solution of baking soda, the stomach makes more acid, which causes mesothelial cells on the outside of the spleen to tell the spleen to go easy on the immune response.  "It's most likely a hamburger not a bacterial infection," is basically the message, says Dr. Paul O'Connor, renal physiologist in the MCG Department of Physiology at Augusta University and the study's corresponding author.
    That message, which is transmitted with help from a chemical messenger called acetylcholine, seems to encourage the gut to shift against inflammation, say the scientists.
    In patients who drank water with baking soda for two weeks, immune cells called macrophages, shifted from primarily those that promote inflammation, called M1, to those that reduce it, called M2. "The shift from inflammatory to an anti-inflammatory profile is happening everywhere," O'Connor says. "We saw it in the kidneys, we saw it in the spleen, now we see it in the peripheral blood."
    O'Connor hopes drinking baking soda can one day produce similar results for people with autoimmune disease. "You are not really turning anything off or on, you are just pushing it toward one side by giving an anti-inflammatory stimulus," he says, in this case, away from harmful inflammation. "It's potentially a really safe way to treat inflammatory disease."
    The research was funded by the National Institutes of Health.
    Read more at: Sciencedaily.com

    Jefferson Adams
    Celiac.com 06/18/2018 - Celiac disease has been mainly associated with Caucasian populations in Northern Europe, and their descendants in other countries, but new scientific evidence is beginning to challenge that view. Still, the exact global prevalence of celiac disease remains unknown.  To get better data on that issue, a team of researchers recently conducted a comprehensive review and meta-analysis to get a reasonably accurate estimate the global prevalence of celiac disease. 
    The research team included P Singh, A Arora, TA Strand, DA Leffler, C Catassi, PH Green, CP Kelly, V Ahuja, and GK Makharia. They are variously affiliated with the Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Lady Hardinge Medical College, New Delhi, India; Innlandet Hospital Trust, Lillehammer, Norway; Centre for International Health, University of Bergen, Bergen, Norway; Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Gastroenterology Research and Development, Takeda Pharmaceuticals Inc, Cambridge, MA; Department of Pediatrics, Università Politecnica delle Marche, Ancona, Italy; Department of Medicine, Columbia University Medical Center, New York, New York; USA Celiac Disease Center, Columbia University Medical Center, New York, New York; and the Department of Gastroenterology and Human Nutrition, All India Institute of Medical Sciences, New Delhi, India.
    For their review, the team searched Medline, PubMed, and EMBASE for the keywords ‘celiac disease,’ ‘celiac,’ ‘tissue transglutaminase antibody,’ ‘anti-endomysium antibody,’ ‘endomysial antibody,’ and ‘prevalence’ for studies published from January 1991 through March 2016. 
    The team cross-referenced each article with the words ‘Asia,’ ‘Europe,’ ‘Africa,’ ‘South America,’ ‘North America,’ and ‘Australia.’ They defined celiac diagnosis based on European Society of Pediatric Gastroenterology, Hepatology, and Nutrition guidelines. The team used 96 articles of 3,843 articles in their final analysis.
    Overall global prevalence of celiac disease was 1.4% in 275,818 individuals, based on positive blood tests for anti-tissue transglutaminase and/or anti-endomysial antibodies. The pooled global prevalence of biopsy-confirmed celiac disease was 0.7% in 138,792 individuals. That means that numerous people with celiac disease potentially remain undiagnosed.
    Rates of celiac disease were 0.4% in South America, 0.5% in Africa and North America, 0.6% in Asia, and 0.8% in Europe and Oceania; the prevalence was 0.6% in female vs 0.4% males. Celiac disease was significantly more common in children than adults.
    This systematic review and meta-analysis showed celiac disease to be reported worldwide. Blood test data shows celiac disease rate of 1.4%, while biopsy data shows 0.7%. The prevalence of celiac disease varies with sex, age, and location. 
    This review demonstrates a need for more comprehensive population-based studies of celiac disease in numerous countries.  The 1.4% rate indicates that there are 91.2 million people worldwide with celiac disease, and 3.9 million are in the U.S.A.
    Source:
    Clin Gastroenterol Hepatol. 2018 Jun;16(6):823-836.e2. doi: 10.1016/j.cgh.2017.06.037.

  • Forum Statistics

    • Total Topics
      110,263
    • Total Posts
      949,793
  • Member Statistics

    • Total Members
      77,671
    • Most Online
      3,093

    Newest Member
    Tjn89
    Joined
  • Popular Now

  • Topics

  • Posts

    • Thank you - I had my endoscopy today and the doctor said he didn't see the telltale signs of celiac but he did biopsy. There were a number of other things he noted, like a polyp found in the fundus, and my stomach was very inflamed.       He said to start a gluten free diet right away anyway.  It is hard not to get ahead of myself and wonder about the results and if they come back negative.   
    • Congratulations!!🎆🎇🎊🥂  
    • Becca4130, Being gluten free for a while would cause your blood serology to test negative but many people choose not to finish a gluten challenge because of how bad they feel on gluten. NCGS is a real thing even though most doctors don't recognize it today. See this care2 article that explains what might be  happening in your case. https://www.care2.com/causes/new-study-confirms-existence-of-non-celiac-gluten-sensitivity.html The rate of positive blood serology is 2x higher than biopsy confirmed Celiac disease. see this new research about the rate of NCGS (serology postive Celiac)  in the general public without positive biopsy.  . . though for this research they considered both serology (blood tests) and biopsy confirmed celiac diagnosis as the real rate of Celiac disease in the general public. quoting Overall global prevalence of celiac disease was 1.4% in 275,818 individuals, based on positive blood tests for anti-tissue transglutaminase and/or anti-endomysial antibodies. The pooled global prevalence of biopsy-confirmed celiac disease was 0.7% in 138,792 individuals." Which they say  quoting again "means that numerous people with celiac disease potentially remain undiagnosed" or I think in many causes NCGS is not being declared because they consider a blood positive test inconclusive in the absence of a confirmed biopsy. and it sounds like what is happening in your Case especially since you have been gluten free long enough to not test positive on your blood work. See the Care2 article which is typically 6 months and your antibodies goes down naturally when you are gluten free that long. quoting "Though the cause of the two conditions seems to be very different, the study confirmed that the best treatment is the same for both conditions. After six months of only consuming gluten-free grains, the NCGS group reported a significant improvement in their digestive and non-digestive symptoms, and the immune system markers identified earlier in the study had normalized." ****this is not medical advice but what makes sense to me after having been serology (blood) positive for antibodies that went down on a gluten free diet. You might also see this thread that talks about some of these same issues. I hope this is helpful and good luck on your continued journey. I also meant to add this link http://www.mdmag.com/medical-news/not-everyone-predisposed-to-celiac-disease-develops-it Or It could be you have not developed celiac yet because your gut biome has protected you so far from developing it. quoting "The study authors determined that while about 40 percent of the population have a genetic disposition to celiac disease, just about 1 percent develop the condition upon exposure to gluten. Mice who housed Pseudomonas aeruginosa bacteria (Psa) in their guts – transplanted from celiac patients – metabolized gluten different than mice treated with the probiotic Lactobacillus.

      The researchers further observed that Psa produced gluten sequences that initiated inflammation in celiac patients. Lactobacillus was used to detoxify the gluten.

      "So the type of bacteria that we have in our gut contributes to the digestion of gluten, and the way this digestion is performed could increase or decrease the chances of developing celiac disease in a person with genetic risk,” senior study author Dr. Elena Verdu explain(s)" Again I hope this is helpful. 2 Timothy 2: 7 “Consider what I say; and the Lord give thee understanding in all things” this included. Posterboy by the Grace of God,
    • Fun fact, google your doctors name, 2-4 review sites will have them and their info. You can submit a public review of your doctor.......inform people of this story on the review sites and this doctors "incompetence" in relation to your disease.
    • After I posted this, he called me because I replied to the note questioning if I was reading the test results correctly because they didn't look negative to me. He told me that A. diarrhea is not really a symptom of celiac (huh, wonder why all the poop jokes about it then...) B. if I had both genes plus a positive antibody test, that would mean that there was about a 95% chance that I do have celiac right now, not a potential to develop it and C. if I stay on a gluten free diet (which I don't have to because he says I don't have celiac) then he won't retest the antibodies because of course they will go down and there is no need to test. I'm pretty much speechless. It is abundantly clear why he was the first available when others had a wait.
  • Blog Entries

  • Upcoming Events