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Gluten Free And Now Nauseated - What's Going On?

Mom of Boys

By Mom of Boys
in Coping with Celiac Disease

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Mom of Boys Rookie
Mom of Boys
Posted

Until I discovered that I was lactose intolerant, I suffered with waves of nausea every day. Once I eliminated dairy, the nausea is more rare now.

I've been gluten free for a few days... maybe two weeks, maybe a little less than that...

And today I'm having that nasty nausea. It's not so bad that I vomit, just bad enough to make me feel rotten and unmotivated. Anyone else have bouts of nausea in the early stages of going gluten free? Or perhaps I accidentally took in some gluten? (I'm being VERY careful, so I don't think I ate anything with gluten in it).

Any advice?

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eatmeat4good Enthusiast
eatmeat4good
Posted

I had terrible nausea...for two months....my stomach rumbled and growled and seemed to be "waking up". I took promethazine to calm the symtoms. It worked very well for me. After two months it went away. I decided it was my "baby villi" growing back. But your body will do some weird things in the process of healing. Promethazine is by prescription and my dr. was fine with me using it for the early healing.

Celtic Queen Explorer
Celtic Queen
Posted

I've had nausea in the beginning of my diet too. I think it was my body healing. It has since gone away. Someone told me the nausea pressure point is on your wrist. Those motion sickness bands have a thing that presses on it. You could try one of them and see if it helps. Or just take a couple of fingers and press on the underside of your wrist, where the veins are. Of course if it's really bad, you might ask your doctor for drugs. Good luck.

pricklypear1971 Community Regular
pricklypear1971
Posted

I had it when I started taking supplaments d and iron. I also had it when my blood sugar went wacky.

I still get it if I eat too much sugar.

Doc told me it was my liver, adrenals and possibly gall bladder trying to figure themselves out.

Mom of Boys Rookie
Mom of Boys
Posted
  • Author

Eatmeat, celtic, and prickly, thank you for your responses. I guess nausea goes along with it. I ate some salty foods (olives and a pickle) and I feel better. When my blood pressure gets low, I learned that's one thing that causes the nausea and lethargy, so I guess it helped a little. Still wonder if I accidentally ingested some gluten but I've been super careful so I don't think so. I guess Y'all are right, I do have that funky stomach symphony going on! It's noisy in there!

SGRhapsodos Rookie
SGRhapsodos
Posted

I still have problems with fatigue. I notice it's worse if I eat simple sugars. Eat lots complex carbs. I have nausea all the time too. Still need to figure that one out.

llama3 Apprentice
llama3
Posted

I've been getting nausea daily since going gluten free a month ago. But I have lots of things going on, so who knows.

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Skylark Collaborator
Skylark
Posted

I FINALLY figured out my random nausea was the return of my dairy intolerance. Gluten and lactose may not be the only foods you react to.

Chad Sines Rising Star
Chad Sines
Posted

I like zofran except it can weird ur head a little. I keep some on me just in case.

I get nausea from low blood sugar. I also notice it after dairy and really notice it after soy.

What really blows about all this is nausea is a symptom of almost literally anything GI related. Same with heartburn/reflux. You almost drive yourself mad trying to figure it all out because often it takes days or weeks to see if you were right abour eliminating something. You might be dairy and soy intolerant and then cut out one but still have issues. So you eat it and cut out the other. The only real way is the elimination diets which I have not done.

  • 3 years later...
Shrey Newbie
Shrey
Posted

Hi....I am having nausea even while sleeping at night and a feeling of emptiness....does that mean I am not absorbing the food?

  • 7 months later...
kyle1960 Newbie
kyle1960
Posted

I know this is an old thread but it still came up near the top of my google search so I thought I'd add my 2 cents.  I had the same problem as the original poster - After being diagnosed with celiacs went gluten free and felt much better for 2-3 weeks then started getting bad nausea after eating.  Turned out the problem was gluten filler used in meds (pills) I was taking. Sensitivity to gluten increases when you stop eating gluten and I guess after a few weeks the gluten in the pills is enough to become a problem. Anyone having this problem may also want to double check their diet for any small amount of gluten contamination.  One other note, I also had a little nausea during the later part of the first week of being gluten free but that wasn't too bad and resolved after a few days.  From what I understand that was probably just normal gluten withdrawal.

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      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
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    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
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