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Can This Happen?

Jenni121

By Jenni121
in Super Sensitive People

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Jenni121 Rookie
Jenni121
Posted

Hi all

Something strange has happened this week and I'm wondering whether it could be related to coeliac disease.

I was diagnosed about 6 weeks ago (after biopsy). My only symptom prior to being diagnosed was low iron. I've never experienced any GI symptoms or anything like that.

Have been gluten free since diagnosis.

For 3 days now I have had the worst pain in my upper abdomen, that goes through to my back. I can't bend over or lift my legs, it hurts too much. I also feel constantly nauseous and have to force myself to eat at mealtimes (I've never had this, I'm a big eater).

I went to a dr who said it could be a mild case of gastro. But I'm not vomiting and don't have diarrhea.

Could it be that by eliminating gluten I've now become super sensitive to it? Could this be how my body is going to react now to being glutened? I can't remember eating anything dodgy but I guess I could have.

Just hoping to find an explanation for this awful pain.

Thanks for reading if you made it this far!

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RollingAlong Explorer
RollingAlong
Posted

Based on my husband's experience, it seems like anything can happen in the first 6 months or so without it meaning anything in terms of your long term reaction to gluten. What I am trying to say is that it would be perfectly normal for you to be "super sensitive" to just about anything at this point. Some examples - coffee, pepper, spices, too much fat in one meal, etc. He did better on a plain simple diet, the Paleo diet.

You're healing up and you just have to be careful about gluten and hang in there. You sound terribly uncomfortable. Perhaps a version of the BRAT diet for a few days or some home made chicken broth?

I hope you feel better very soon.

mommida Enthusiast
mommida
Posted

That could also be gallbladder. If you are still feeling this sick you should go in to the doctor.

T.H. Community Regular
T.H.
Posted

The pain, when it's in your back, is it in the same place as your kidneys? Could it be that it's going from back to front rather than front to back? It sounds a bit like a kidney infection or kidney stone, which can also involve severe nausea as well as pain.

Did the doctor check for anything along those lines? It might be worth asking about, especially if the pain has been pretty constant these few days. Kidney stones can be an issues for some Celiacs (some information about that here:

Open Original Shared Link ).

I had a kidney stone about a year after going gluten free and had sharp, nasty pain and nausea as my own symptoms. I thought at first that it was originating from my gut, the nausea was so bad.

Korwyn Explorer
Korwyn
Posted

Yes to your question about becoming super-sensitive, but I had the same first thoughts T.H. and mommida did. Kidney or gallbladder. If it has persisted for more than a couple days like this after seeing your Dr. I would strongly recommend you get back in there and insist on a more through diagnosis. Sharp pains penetrating all the way through your abdominal cavity are not something I would just ignore if it were me.

Jenni121 Rookie
Jenni121
Posted
  • Author

Thanks for the replies. Went to the dr twice, still no answer. Not kidney or gallbladder related, he was thinking appendix or gastro. In any event, the pain and nausea were gone when I woke up this morning. I'm stumped. Maybe a 4 day bug? Guess I'll never know.

Thanks again for replying, it was only after reading your theories that I made the doctor look into kidneys, gallbladder etc. I really hate paying $70 to be told "just leave it a few more days and see how you are then". I'm far too inpatient and hate being sick!

T.H. Community Regular
T.H.
Posted

Very glad you are feeling better, but oh so frustrating not to know what it is. Argh.

It would be so much easier if our bodies just came with an instruction booklet that had troubleshooting in the back! :D

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    • Rogol72
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Rogol72 · Posted

      @HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying it once. It's fortified with Calcium and Iron. https://www.warburtonsglutenfree.com/warbs_products/white-loaf/ The only other gluten-free bread that I've come across that is fortified is Schar with Iodized salt, nothing else.
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      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
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