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It's One Of Those Days/weeks/months :(

AJ Leigh

By AJ Leigh
in Coping with Celiac Disease

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AJ Leigh Rookie
AJ Leigh
Posted

I really don't want to be a baby and whine, but sometimes it's just so hard to cope. I swear no matter what I eat it makes me sick. It could be the mildest, most friendly thing for the stomach and I end up with bloating, gas, and terrible acid indigestion. I just don't know what to do at this point. It's not a matter of "will it make me sick?" it's "how sick is it going to make me?" I've had pretty much every test under the face of the sun, from endoscopy to colonoscopy to a billion different types of blood work, and everything is normal. In fact the doctors say aside from me being constantly ill, I am the healthiest person they've ever seen.

I'm running pretty low on hope here. I don't know how much longer I can deal with day after day of joint pain, fatigue, and headaches. I've been on a very dedicated gluten free diet for just under a year and yet I still feel terrible. I just found out I am more than likely intolerant to soy, which I've also cut out of my diet, yet I still feel like dirt. What can I do :(?

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Jestgar Rising Star
Jestgar
Posted

fuss.

whine.

post.

and then figure out how you will handle it.

Looks like you're doing it right. :)

Marilyn R Community Regular
Marilyn R
Posted

Take a long soak in the bath (adding epsoms salts and baking soda is good.) I like about a cup of salts and about 1 1/2 cups of baking soda in really hot water. And then get your mind around eliminating dairy for awhile, and what you can do with that. (It's not that hard.) There's still so many really good things to eat!

AJ Leigh Rookie
AJ Leigh
Posted
  • Author

Thanks for your reply guys :). I've actually been mostly dairy free for a long time. The puzzling thing is when I had my colonoscopy/endoscopy thing the doctor said he could tell I was "severely lactose intolerant". I hardly ever eat dairy and when I do it's in small amounts with a lot of lactaid supplements. I guess I have to quit it altogether since my stomach is so damaged :|.

Bubba's Mom Enthusiast
Bubba's Mom
Posted

If you are suspicious of soy, be careful. It's in even more things than gluten!

I got to where I am reacting to soy more and more.

I found it used in supplements..especially as the source for vitamin E. Look out for tocopherol...can be soy or wheat derived.

I've been getting nauseated after taking my calcium supplement. I was told to take calcium with vitamin D for better absorption. I looked up the source for the D in the capsule and found ergocalciferol as the source. A quick search online said it comes from soy! It's everywhere I tell ya!

Other supplements to check include fish oil, vitamin d or D3, multivitamins, CoQ10, calcium with magnesium and/or zinc (soy polysaccharide).

I hope you can figure out what's getting you and get back on the road to healthy.

AJ Leigh Rookie
AJ Leigh
Posted
  • Author

I'm beginning to think soy is a bigger problem for me than gluten!

I've got to check every med I take now for soy, which will be a pain! I'm worried about my vitamins :((.

Thanks for responding!

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    • Gigi2025
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    • Scott Adams
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      By Scott Adams · Posted

      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
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