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

Help For Cramps


TTNOGluten

Recommended Posts

TTNOGluten Explorer

With the knowledge base of all who have been through this, I was hoping that there may be some suggestions or ideas, preescription meds or otherwise for cramps. I am most troubled by persistent upper abdominal cramping into my flanks and midback. Fortunately have never had any real D, on occasion some notable bloating. Have eliminated most if not all lactose. Current diet consists of Rice chex, with almond milk(gluten free/lactose free) for breakfast, boiled chicken in gluten free broth, 1/2 sweet potato and broccoli steamed for lunch, and usually pretty much the same for dinner. Occasionally a vlasic pickle for snack in between.

Pain is constant in upper abdomen, intensifies at times and certainly cramps right into my back. Willing to consider anything, thanks again in advance

Sorry to keep asking so many stupid questions


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



Celiac.com Sponsor (A8-M):



rainer83 Newbie

Sounds to me like it's an issue with your gallbladder. Although I've only known a few people with gallbladder issues, they've had to cut down on things like peppers, garlic, cucumbers/pickles. Try cutting out the pickles, and check the ingredients on the broth. I've known 2 people who have actually gotten their gallbladder taken out because no matter what they were eating, their gallbladder would act up no matter what. I'd start by just cutting out pickles, and anything with garlic, cause almond milk and rice chex shouldn't be a factor, nor a sweet potato.

Best of luck!

pricklypear1971 Community Regular

Try eliminating one of the foods, above for 3 days straight. Add it back. Did the cramping stop with withdrawal, come back when you add back?

The other possibility is that you are eating a diet too high/low in some nutrient. That may cause spasms or cramping.

Are you drinking enough water? Are you eating enough to not be hungry? Are you able to exercise at all?

Keep a diary of meals, cramps. See if anything jumps out.

Have you considered massage or acupuncture? Some people here swear by it for muscle/nerve issues. It seems to be very effective for Celiac patients.

I had constant abdominal cramps about 10 years ago. Only thing that helped me was mind over body - learning to visualize the pain leaving my body through my arms and fingers. Better than antacids or the other drugs they kept giving me. The constant pain triggered a vicious acid cycle. Eventually, it calmed down. The acid would trigger gas, bloating and lots of pain.

ndw3363 Contributor

I had a lot of stomach cramping and a severe pain that I thought was heartburn. Turns out I had low stomach acid instead of high (which I've read is common for us). Started taking HCl tablets with meals and it stopped the pain. Google low stomach acid symptoms and see if any of them fit what you are feeling. Just a thought.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,720
    • Most Online (within 30 mins)
      7,748

    Donna Spivey
    Newest Member
    Donna Spivey
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)

    • There are no registered users currently online

  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Rejoicephd
      @Scott Adams That's actually exactly what I ended up asking for— vodka tonic with Titos.  I saw on their website that Tito's is certified gluten-free (maybe many of the clear vodkas are, I don't know, I just happened to look up Tito's in advance). I should have actually specified the 'splash' though, because I think with the amount of tonic she put in there, it did still end up fairly sweet.  Anyway, I think I've almost got this drink order down!
    • Wends
      Be interesting to see the effects of dairy reintroduction with gluten. As well as milk protein sensitivity in and of itself the casein part particularly has been shown to mimic gluten in about 50% of celiacs. Keep us posted!
    • deanna1ynne
      She has been dairy free for six years, so she’d already been dairy free for two years at her last testing and was dairy free for the entire gluten challenge this year as well (that had positive results). However, now that we’re doing another biopsy in six weeks, we decided to do everything we can to try to “see” the effects, so we decided this past week to add back in dairy temporarily for breakfast (milk and cereal combo like you said).
    • Gigi2025
      Hi Christiana, Many thanks for your response.  Interestingly, I too cannot eat wheat in France without feeling effects (much less than in the US, but won't indulge nonetheless).  I also understand children are screened for celiac in Italy prior to starting their education. Wise idea as it seems my grandson has the beginning symptoms (several celiacs in his dad's family), but parents continue to think he's just being difficult.  Argh.  There's a test I took that diagnosed gluten sensitivity in 2014 via Entero Labs, and am planning on having done again.  Truth be told, I'm hoping it's the bromine/additives/preservatives as I miss breads and pastas terribly when home here in the states!  Be well and here's to our guts healing ❤️
    • Wends
      Lol that’s so true! Hope you get clarity, it’s tough when there’s doubt. There’s so much known about celiac disease with all the scientific research that’s been done so far yet practically and clinically there’s also so much unknown, still. Out of curiosity what’s her dairy consumption like? Even compared to early years to now? Has that changed? Calcium is dependent in the mechanism of antigen presenting cells in the gut. High calcium foods with gluten grains can initiate inflammation greater.  This is why breakfast cereals and milk combo long term can be a ticking time bomb for genetically susceptible celiacs (not a scientific statement by any means but my current personal opinion based on reasoning at present). Milk and wheat are the top culprits for food sensitivity. Especially in childhood. There are also patient cases of antibodies normalising in celiac children who had milk protein intolerance/ delayed type allergy. Some asymptomatic. There were a couple of cases of suspected celiacs that turned out to have milk protein intolerance that normalised antibodies on a gluten containing diet. Then there were others that only normalised antibodies once gluten and milk was eliminated. Milk kept the antibodies positive. Celiac disease is complicated to say the least.
×
×
  • 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.