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Symptoms


Jillybeanmi

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Jillybeanmi Newbie

I have not been formally diagnosed with celiac disease, however, I spent a few months in severe pain with gas and bloating. Gurgling intestines and severe constipation. I also then alternated with diarrhea, foam and mucus. I'm not trying to be graphic, but I've not read a lot about symptoms from real people and I'm curious. My digestive specialist said i have IBS, but I put myself on a gluten free diet and increased my fiber and feel better than ever. I read that in order to get tested for celiac I would have to go back on gluten and I'm not about to do that anytime soon. This is all very new to me and nobody once suggested I get tested for it. I learned everything through my own research. I had noodles one day after being on this diet for a while and had another attack. If I steer clear, I feel so much better and bathroom habits are back to normal. Any insight??


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heidi g. Contributor

If you feel better stay on the diet. My blood test came back negative and my biopsy came back positive. And my genetic test came back positive. My symptoms were: extreme bloating, constipation, some diarrhea, lactose intolerant (which I have never been before until I got sick) extreme nausea, gas, indigestion, acid reflux, and basically every symptom of gerd.

Candicep Newbie

I havn't been formally diagnosed either but these are the symptoms I am experiencing:

Since I was pretty young i've had GERD, fatigue, depression/anxiety, lactose sensitivity, and diarrhea off and on. Just in the past couple of years (im 29 now), new symptoms have developed including: bloat/stomach swelling, shortness of breath after eating sometime, foggy brain/memory issues/ irritability, white spots on skin, numbness in hands/joint pain in fingers, bladder pain/pressure, and extreme menstrual cramps (never had issues with that til the past year. I literally passed out/went to the ER bc of the pain/pressure). The menstrual issues might be something different all together but i've read it could be a symptom.

I can't wait until I can get some form of medical insurance. Ugh.

addis001 Apprentice

First 6 months--SEVERE fatigue (had trouble waking up)

Next--Unexplained nausea, sometimes even vomitting, constipation and back aching like I had a gallstone attack (I have no gallbladder), and the feeling of not wanting to eat, along with unexplained weightloss.

Next-Pain under right rib, shooting through to back almost like a kidney stone or gallbladder attack, I've been scanned for both multiple times.. No stones, no gallbladder, no stones in bile duct

Then---Irritable, depressed, sleeping all day long, pain, no energy, nausea, diarrhea (this one hit last), Diarrhea comes after very intense pain and its a horrible smell, Horrible gas, horrible smelling poop, but when I pass gass or burp I feel better..

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    • Scott Adams
      The following two lists are very helpful for anyone who is gluten sensitive and needs to avoid gluten when shopping. It's very important to learn to read labels and understand sources of hidden gluten, and to know some general information about product labelling--for example in the USA if wheat is a possible allergen it must be declared on a product's ingredient label like this: Allergens: Wheat.      
    • trents
      Tammy, in the food industry, "gluten free" doesn't mean the same thing as "no gluten". As Scott explained, the FDA (Food and Drug Administration) allows food companies to use the "gluten-free" label as long as the product does not contain more than 20 ppm (parts per million) of gluten. This number is based on studies the FDA did years ago to determine the reaction threshold for those with celiac disease. And the 20 ppm figure works for the majority of celiacs. There are those who are more sensitive, however, who still react to that amount. There is another, stricter standard known as "Certified Gluten Free" which was developed by a third party organization known as GFCO which requires not more than 10 ppm of gluten. So, when you see "GFCO" or "Certified Gluten Free" labels on food items you know they are manufactured with a stricter standard concerning gluten content. Having said all that, even though you may read the disclaimer on a food item that says the spices may contain wheat, barley or rye (the gluten grains), you should be able to trust that the amount of gluten the spices may contain is so small it allows the total product to meet the requirements of gluten free or certified gluten free labeling. I hope this helps.
    • Tammy Pedler
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