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Abdominal Pain Now Worse After Going Gluten-Free?

rarmama

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rarmama Apprentice
rarmama
Posted

I've been gluten free for almost 3 weeks, and feel much better in general than I have in months. But for some reason the past few days, my abdominal pain has gotten worse! Or maybe just getting off gluten turned off all the other "noise" in my body, so I just notice it more? Could it be detox? Maybe it is something else, I don't know. Ugh, I just want to find out what this is, and start feeling better!

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Metoo Enthusiast
Metoo
Posted

Are you eating oats? Gluten free oats? That was my source of stomach pain after going gluten free. I was eating a lot of gluten-free oatmeal the first week because it was easy....it was causing a lot of stomach pain!

Bubba's Mom Enthusiast
Bubba's Mom
Posted

Sometimes as the body settles down from fighting gluten it can react to other foods. Keep a log of everything that you eat. Note any symptoms you feel. Many reactions are delayed. The log will help to figure it out.

If you have damaged villi, you are probably not producing enough of the enzyme to digest lactose in milk, sour cream, and ice cream. Cheeses and yogurt don't contain lactose. It has been "processed out". Just be aware that milk products *could* be a problem until you've healed a bit?

TeknoLen Rookie
TeknoLen
Posted

I had a problem recently with, beleive it not, quinoa. Horrible stomach pains. I knew it was the quinoa because my diet the rest of that day was pristene. After a little research here on the board, I found a thread that discussed something in quinoa called saponins, the coating that is supposed to get washed off when the quinoa grains are soaked. Even a trace can be an irritant to a sensitive digestive tract. Stopped quinoa and no problem since (other than one less thing in the house to eat).

rarmama Apprentice
rarmama
Posted
  • Author

I've been avoiding dairy too, because I'm trying to get rid of persistent yeast, and I haven't had any oats...never thought of quinoa! I'll start keeping a food log and see if I can find what's bothering me...thanks!

  • 4 weeks later...
tattooedmom Newbie
tattooedmom
Posted

It's been two and a half weeks of gluten for me. And like you I was/am feeling better. But I have been feeling sicker as the day's go on. I am going to cut our dairy and beef. I really hope that helps as I am really tired of feeling sick. Good luck to you,I have you find what is bothering you soon. :)

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    • trents
      Bob red mill gluten free oats

      By trents · Posted

      Not necessarily. The "Gluten Free" label means not more than 20ppm of gluten in the product which is often not enough for super sensitive celiacs. You would need to be looking for "Certified Gluten Free" (GFCO endorsed) which means no more than 10ppm of gluten. Having said that, "Gluten Free" doesn't mean that there will necessarily be more gluten than "Certified Gluten" in any given batch run. It just means there could be. 
    • trents
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      By trents · Posted

      I think it is wise to seek a second opinion from a GI doc and to go on a gluten free diet in the meantime. The GI doc may look at all the evidence, including the biopsy report, and conclude you don't need anything else to reach a dx of celiac disease and so, there would be no need for a gluten challenge. But if the GI doc does want to do more testing, you can worry about the gluten challenge at that time. But between now and the time of the appointment, if your symptoms improve on a gluten free diet, that is more evidence. Just keep in mind that if a gluten challenge is called for, the bare minimum challenge length is two weeks of the daily consumption of at least 10g of gluten, which is about the amount found in 4-6 slices of wheat bread. But, I would count on giving it four weeks to be sure.
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    • trents
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      By trents · Posted

      Let me suggest an adjustment to your terminology. "Celiac disease" and "gluten intolerance" are the same. The other gluten disorder you refer to is NCGS (Non Celiac Gluten Sensitivity) which is often referred to as being "gluten sensitive". Having said that, the reality is there is still much inconsistency in how people use these terms. Since celiac disease does damage to the small bowel lining it often results in nutritional deficiencies such as anemia. NCGS does not damage the small bowel lining so your history of anemia may suggest you have celiac disease as opposed to NCGS. But either way, a gluten-free diet is in order. NCGS can cause bodily damage in other ways, particularly to neurological systems.
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