Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Irritability?


Jetamio

Recommended Posts

Jetamio Apprentice

I'm new here and just started eliminating gluten the last few days. I did notice my sinus congestion was better this morning but my stomach and head hurts and I feel really grouchy and emotional today. Has anyone noticed anything similar when you first removed gluten from your diet? I'm focusing on simple, whole foods right now.

Thanks!

Jetamio


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Rachel85 Rookie

Yup. I had mega bad withdrawals when I went gluten-free. For me they kicked in after 4 or 5 days or so, and carried on for a couple of weeks. The only way I can describe it is that it was like having a big black cloud over my head. I was emotional, had the worst cravings, headache, slept all the time and had no idea what I was doing when I was awake. My poor boyfriend had no idea which 'me' he'd get from one minute to the next.

At times you may wonder why you've bothered going gluten-free, and it may seem like you've just replaced one set of symptoms for a whole bunch of others, but it does get better. Following the advice of others I found my 'crutch' which majorly helped. And stick with it, it will most definitely be worth it in the long run.

Jetamio Apprentice

Thanks for the response. I am glad to know that it will pass. I ate breakfast after I posted and felt better - not as emotional. I feel a little itchy today too and sort of keyed up.

ndw3363 Contributor

I've been feeling that way this week, but I know it's not gluten. I've been gluten-free for a year now - lately I've been having some problems with candida (my wine intake went up a bit over the holidays). This week I've been on a high protein, low carb/sugar diet and I am CRANKY!! But like everything else, I know it will pass. Whenever my body acts up like this, I know it's because I took something away from it that wasn't good for me. It reacts like a spoiled child...gimme sugar now!! Can't wait to get my energy back!

faithforlife Apprentice

I'm gluten-free only 5 months now and also trying a low carb diet to help with that.

dani nero Community Regular

You're just having some withdrawal symptoms, it means you're healing :-) Everyone gets worse before feeling better, so think of them as a positive thing.

Fairy Dancer Contributor

I am going back into withdrawal again at the moment but the symptoms are are hard to separate from the symptoms I was getting whilst eating gluten anyway.

I did come off it before and went onto a whole foods diet with no grains and limited dairy (modified paleo), had some improvement and was finally able to get out of bed most days (I was bed ridden most of the time prior to that). During that time I had some blood tests at the drs, one of which was for celiac (due to my having a family member with it). They all came back normal so I thought 'ok not that then' and went back to eating processed foods and gluten/grains/wheat again.

3 months later and I was bedridden once again, so regardless of what the blood test said I am going back paleo again...

I only just started in the last few days so at the moment any withdrawal symptoms are merging with my existing symptoms.

Hope your withdrawal passes quickly and you feel better soon.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Jetamio Apprentice

Thanks everyone. It makes sense when I think about it as a withdrawal. I felt cranky on and off this weekend and noticed that my blood sugar was a little more sensitive but my sinus congestion has been so much better already! Before, I would spend half the day not being able to breathe and the other half being able to breathe from one side or the other...LOL My stomach has been hurting a little but not as much as Friday and Saturday. I think I'm on the right path.

Mom-of-Two Contributor

Very normal!! Hopefully better for you soon! I have been gluten-free 10 days now and am less irritable day by day, it takes time.

Hang in there!

Missandi Newbie

I actually cried - like tears for no reason! Gluten was comfort food (even though it made me feel uncomfortable afterward - go figure!) Withdrawal is the perfect word. Your body WILL get used to it and adjust and thank you in the long run!! Don't think of it as "living without" - embrace it - gluten isn't good for anyone - you're smart and strong and you can do it! Find something you enjoy doing when you feel that way...I did two things. #1: searched for a yummy gluten-free recipe to try that day (took up time and got me excited vs. focusing on the emotional symptoms) #2: exercise - endorphines naturally boost your mood - use it as a time to give yourself a pep talk and make those natural happy hormones in your body come ALIVE!!! Best of wishes - you will do great!!

Jetamio Apprentice

The irritability has started to get better. I noticed the oddest thing last night. I'm a yoga teacher and I also go to a lot of classes. Last night I was so tight and my endurance was terrible! My joints felt sore - not the achey thing they do that I think is from gluten - just really tight and sore. I made it through and have been trying to drink a lot of water. Perhaps its a detox thing.

I haven't been craving bread or wheat products. But, I am sort of craving meat. It's weird - I haven't eaten meat of any sort for a very long time. I'm watching my protein intake and I'm sure it will pass.

The more I read about gluten the more I feel like this is the missing link for me. My mother was diagnosed with IBS years ago and also has advanced MS and Fibromyalgia - I can't help but wonder if she doesn't have Celiac disease..

squirmingitch Veteran

It seems that we crave protein after we go gluten free. I know I'm experiencing it. And we need it ~~~ more protein & fat, less carbs. Your blood sugar will thank you for it. It likely has something to do with our body trying to get the nourishment it has been deprived of while we were killing our villi with gluten.

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - trents replied to Leslie Clark's topic in Gluten-Free Foods, Products, Shopping & Medications
      20

      Hidden Gluten in distilled vinegar

    2. - Mynx replied to Leslie Clark's topic in Gluten-Free Foods, Products, Shopping & Medications
      20

      Hidden Gluten in distilled vinegar

    3. - Mynx replied to Leslie Clark's topic in Gluten-Free Foods, Products, Shopping & Medications
      20

      Hidden Gluten in distilled vinegar

    4. - trents replied to Leslie Clark's topic in Gluten-Free Foods, Products, Shopping & Medications
      20

      Hidden Gluten in distilled vinegar

    5. - Mynx replied to Leslie Clark's topic in Gluten-Free Foods, Products, Shopping & Medications
      20

      Hidden Gluten in distilled vinegar


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,872
    • Most Online (within 30 mins)
      7,748

    Cathy Repa
    Newest Member
    Cathy Repa
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.5k

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)

    • There are no registered users currently online

  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      Take it easy! I was just prompting you for some clarification.  In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution. Therefore, the condensate should be free of gluten, no matter if there was gluten in the original solution. The explanation contained in the second sentence I quoted from your post would not seem to square with the physics of the distillation process. Unless, that is, I misunderstood what you were trying to explain.
    • Mynx
      No they do not contradict each other. Just like frying oil can be cross contaminated even though the oil doesn't contain the luten protein. The same is the same for a distilled vinegar or spirit which originally came from a gluten source. Just because you don't understand, doesn't mean you can tell me that my sentences contradict each other. Do you have a PhD in biochemistry or friends that do and access to a lab?  If not, saying you don't understand is one thing anything else can be dangerous to others. 
    • Mynx
      The reason that it triggers your dermatitis herpetiformis but not your celiac disease is because you aren't completely intolerant to gluten. The celiac and dermatitis herpetiformis genes are both on the same chronometer. Dermatitis herpetoformus reacts to gluten even if there's a small amount of cross contamination while celiac gene may be able to tolerate a some gluten or cross contamination. It just depends on the sensitivity of the gene. 
    • trents
      @Mynx, you say, "The reason this is believed is because the gluten protein molecule is too big to pass through the distillation process. Unfortunately, the liquid ie vinegar is cross contaminated because the gluten protein had been in the liquid prior to distillation process." I guess I misunderstand what you are trying to say but the statements in those two sentences seem to contradict one another.
    • Mynx
      It isn't a conjecture. I have gotten glitened from having some distilled white vinegar as a test. When I talked to some of my scientists friends, they confirmed that for a mall percentage of people, distilled white vinegar is a problem. The cross contamination isn't from wheat glue in a cask. While yhe gluten protein is too large to pass through the distillation process, after the distillation process, the vinegar is still cross contaminated. Please don't dismiss or disregard the small group of people who are 100^ gluten intolerant by saying things are conjecture. Just because you haven't done thr research or aren't as sensitive to gluten doesn't mean that everyone is like you. 
×
×
  • Create New...