Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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 Celiac.com!
    eNewsletter
    Donate

Anyone Have Thoughts On Celiac Abdominal Pain


TTNOGluten

Recommended Posts

TTNOGluten Explorer

throughout my posts I have experienced considerable pain from this, or what I think is this damn disease was really hoping to know if anyone else feels like this?

Have been gluten free now for 3 month, seems like a short period of time compared to many, but feels like an eternity when you are in pain everyday

My pain is constant, 24/7 pain almost regardless of what I eat, it is always in upper belly and feels so raw/hollow/gnawing and inflamed like, actually sometimes temporarily feels better when I eat at least for a short period of time, but then comes back, I have a constant ache straight through in my midback and right flank, shoulder blade area, that is dull and achey like a bad toothache??? I have to burp alot, and I meal alot, with alot of gas pressure, even from so much as a sip of water. Never have I had any diarrhea, stools have been relatively normal??

Anyone else expericience anything like this, the back pain is a bear, thinking more and more about getting my gallbladder out, it has polyps but otherwise looked OK, just flat out desperate, docs told me they have no idea why I hurt in my back like this, yet my back is fine by MRI

Link to comment
Share on other sites

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



Celiac.com Sponsor (A8-M):



RiceGuy Collaborator

Although your descriptions seem a bit different from the pains I had, there is certainly some similarity. What helped me may help you. It certainly cannot hurt. In short, I started taking magnesium, and a sublingual methylcobalamin (specific form of B12) tablet 5mg per day. I also eliminated all nightshade foods from my diet. These steps resolved the pains very quickly, and it has never returned.

Start the magnesium at a low dose, such as 200mg per day, and gradually increase by 100mg every 5 days or so. Too much will have a stool softening effect, at which point you can reduce it to a level which is comfortable for you. The form of magnesium you select can have a significant impact on how well it works for you. Some people prefer one over another. Some are better absorbed than others. Magnesium citrate is fairly effective, and low cost. Especially if you buy it in powdered form. It mixes with citrus fruit juices better than non-acidic juices.

You may also find a strong co-enzyme B-complex supplement helpful. There are many on the market to choose from. Make sure it doesn't contain offending ingredients. Source Naturals and NOW Foods are generally good about labeling.

Vitamin D3 and vitamin K2 may also help you, as many on this board have found them helpful.

Link to comment
Share on other sites
ravenwoodglass Mentor

Have you ruled out other intolerances? For me soy causes a pain like what you describe. Are you eating mostly whole foods and cutting out any CC risk? Have you checked all your supplements and all drugs and toiletries?

Link to comment
Share on other sites
lynnelise Apprentice

Have you had a HIDA scan on your gallbladder? Sometimes you may be free of gallstones but still have a non-functioning gallbladder.

Have you had an EGD to look for ulcers or gastritis? Both can cause a gnawing/burning pain, especially when you are hungry.

Link to comment
Share on other sites
TTNOGluten Explorer

I am as religious as possible about cross contamination and primarily try to avoid most of all processed foods even if they say gluten free. I have had 3 EGD's in 4 months, which revealed minimal gastritis and only mild inflammation by biopsy in my doudenum, and actually my celiac labs TTG has normalized from 29 down to 3. I did have a u/s of my gallbladder which they found to be slightly contracted with multiple small polyps, but no stones, my HIDA was normal but I know these are not all that reliable. One of the things the docs have talked about is the possiblility of this being gallbladder, but none of them can conclusively say yes or no, however it is getting to the point where I might go and get it out, as something has got to give soon, this is just getting to difficult to manage.

Link to comment
Share on other sites
beebs Enthusiast

That sounds EXACTLY like when i had my stomach ulcers. Like a gnawing pain - like a mouse eating away at my stomach or something, temporarily relieved by eating and then back again all the time, excessive belching etc. My ulcers were cause by acid/GERD which was caused by gluten. If it is that you need to see your Dr asap. Tell him/her you are in pain and that it relieves a bit when you eat.

Link to comment
Share on other sites

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      121,081
    • Most Online (within 30 mins)
      7,748

    Jesmar
    Newest Member
    Jesmar
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Tanner L
      Yes and variations in their sources for natural and artificial flavors could be the culprit as well.  I might be on the more sensitive side, but I do fine with McDonald's fries and burgers if I take the bun off, and other foods that have certified gluten free ingredients and only cross contamination risk preventing the gluten-free certification. 
    • trents
      Yes, the yeast could have been cultured on a wheat substrate. But another batch may use a yeast extract cultured on something else that did not contain gluten. These food companies will switch suppliers according to what is the cheapest source at any given time. I take it you are a pretty sensitive celiac.
    • Tanner L
      The regular cheddar and sour cream Ruffles have yeast extract, which is probably the source of gluten.  Pinpointing the exact cause of gluten exposure is always tricky, but I've come to learn my initial reaction to gluten compared to the ongoing symptoms that will occur days, weeks, and sometimes months later.  
    • plumbago
      Yes, that's probably best. (Honestly, that is an extraordinarily high number, I've never seen anything like that. I repeated my blood tests (not taken while pregnant BTW); before giving up cake, pizza, and beer, I wanted to know for sure! You don't wanna mess around with anything while pregnant. Congratulations and best of luck!
    • trents
      Here are the ingredients listed for the regular sour cream and cheddar Ruffles: Potatoes, Vegetable Oil (Canola, Corn, Soybean, and/or Sunflower Oil), Maltodextrin (Made from Corn), Salt, Whey, Cheddar Cheese (Milk, Cheese Cultures, Salt, Enzymes), Onion Powder, Monosodium Glutamate, Natural and Artificial Flavors, Buttermilk, Sour Cream (Cultured Cream, Skim Milk), Lactose, Butter (Cream, Salt), Sodium Caseinate, Yeast Extract, Citric Acid, Skim Milk, Blue Cheese (Milk, Cheese Cultures, Salt, Enzymes), Lactic Acid, Garlic Powder, Artificial Color (Yellow 6, Yellow 5), Whey Protein Isolate, and Milk Protein Concentrate. CONTAINS MILK INGREDIENTS. Here are the ingredients listed for the baked ones: INGREDIENTS: DRIED POTATOES, CORN STARCH, CORN OIL, SUGAR, MALTODEXTRIN (MADE FROM CORN), SALT, SOY LECITHIN, DEXTROSE, WHEY, WHEY PROTEIN CONCENTRATE, ONION POWDER, CHEDDAR CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), MONOSODIUM GLUTAMATE, BLUE CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), CITRIC ACID, ARTIFICIAL COLOR (YELLOW 6 LAKE, YELLOW 5 LAKE, YELLOW 5, YELLOW 6), SKIM MILK, NATURAL AND ARTIFICIAL FLAVORS, GARLIC POWDER, LACTIC ACID, DISODIUM INOSINATE, AND DISODIUM GUANYLATE. CONTAINS MILK AND SOY INGREDIENTS   They look a lot the same except for the baked product contains soy. What do you suppose is the hidden source of gluten in the regular Ruffles that is not found in the baked ones? Could you be mistaken in attributing your reaction to the Ruffles? Could it have been from gluten in something else you ate around the same time or even a non-gluten tummy event?
×
×
  • Create New...