Jump to content
  • 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

Problems After Eating?


confusedandlost

Recommended Posts

confusedandlost Rookie

after eating I get intense headaches in the front of my head like in my eyes, a lot like a sinus headache. I have noticed that now whenever I eat enjoy life products (this never used to happen but as of the past few weeks now does) I get the intense headache and indigestion. I know it is not a gluten thing and know the company is safe, but I get it EVERY single time I eat any of their cookies, and now tonight for lunch I had udi's pizza crust with valley fresh chicken breast in water and plain lettuce with that, and I have the headache again. What's going on? :( I am also dizzy, it's very strange and I can't ignore it anymore. Any insight? :(


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



Celiac.com Sponsor (A8-M):



Googles Community Regular

Does this happen every time you eat, or only when you eat those two products? If it is just those products it may be another ingredient (non gluten) that is bothering you. You should look and see if there is anything that is in both of them. Good luck figuring this out.

rosetapper23 Explorer

Soy or xanthan gum perhaps??

RuskitD Rookie

I lived with that pain, until I went gluten free. I didn't know how good it felt to be without it! Right there in your forehead! I know the spot!

With me, my first sign of UT OH is a gurgling tummy. Then the pain in the forehead, and then a mass of symptoms in the next few hours.

I found they were not just signs of gluten, but now I have had to eliminate all corn, and those who have done it know, its harder to get it out of your diet than gluten is!

I had a reaction yesterday to a protein drink I have used for over a month with no problem. Hadn't had it for a week, and now a reaction! ugh!

So now I have to wonder if it was soy or the artificial sweeteners that got me.

The best you can do is keep a diary of everything you eat and monitor and log how you feel several times a day. That way you can backtrack and review ingredients and find your common denominator.

Just because you ate it last month or even last week without a problem, doesn't mean you can today. From what I have learned here.... as the body adjusts to not having gluten, it realizes there are other things it really didn't like you eating, and it isn't bashful to tell you OK, YOU STOPPED GLUTEN, NOW STOP THIS TOO!

It can be a drag, I know! But when our body talks, or in my case screams.... we really should listen. Its guiding us to our health better than any doctor could!

Good luck to you!!!!

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,772
    • Most Online (within 30 mins)
      7,748

    Brandi J
    Newest Member
    Brandi J
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • 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
      As soon as I see gluten free I read the labels. I always find stuff that I cannot have on the products them selfs. Like spices, when the labels says  everything listed and then after like say garlic salt then the next thing is spices. When it says that that can contain wheat and other things I can’t have.. 
    • Scott Adams
      While hypoglycemia isn't a direct, classic symptom of celiac disease, it's something that some individuals with well-managed celiac disease report, and there may be a few plausible explanations for why the two could be connected. The most common theory involves continued damage to the gut lining or nutrient deficiencies (like chromium or magnesium) that can impair the body's ability to regulate blood sugar effectively, even after gluten is removed. Another possibility is delayed stomach emptying (gastroparesis) or issues with the hormones that manage blood sugar release, like glucagon. Since your doctors are puzzled, it may be worth discussing these specific mechanisms with a gastroenterologist or endocrinologist. You are certainly not alone in experiencing this puzzling complication, and it highlights how celiac disease can have long-term metabolic effects beyond the digestive tract.
    • trents
      Paracetamol, aka, acetaminophen (Tylenol) just does not do anything for me as far as pain relief. It does help with fevers, though.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.