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

Withdrawl Y Or N

DawnMarie127

Recommended Posts

DawnMarie127 Newbie
DawnMarie127
Posted

I have been Gluten free for a week, and today I have a terrible headache on and off all day.. Is this normal??

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

Celiac.com Sponsor (A8-M):


ciamarie Rookie
ciamarie
Posted

Y. :D

That was the short answer. The longer answer is that was my experience, I don't think it's terribly unusual.

deltron80 Rookie
deltron80
Posted

I have been Gluten free for a week, and today I have a terrible headache on and off all day.. Is this normal??

For the first two weeks after I quit I felt like I was on drugs, then the next two weeks I was light-headed. Now I'm just getting fatter lol. I bet the head ache is just some weird symptom.

nmull #newly diagnosed Newbie
nmull #newly diagnosed
Posted

I have had Migraines recently and I am in my 3rd month of being gluten free. I also felt drugged and lightheaded in the beginning weeks. I thought my headaches were because I had accidentally Glutened myself but I am pretty sure it was withdrawal symptoms :)

krystynycole Contributor
krystynycole
Posted

My withdrawals to gluten were 10x worse than my caffeine addition...both I stopped cold turkey! Yeah they are bad :( but they will get better.

  • 2 weeks later...
Mateto Enthusiast
Mateto
Posted

**well this thread really makes me excited to start going gluten-free** :unsure:

mushroom Proficient
mushroom
Posted

**well this thread really makes me excited to start going gluten-free** :unsure:

You just have to keep swimming to the other side of the river, where there is a nice sandy beach and soft green newly mown grass, and ...... :D

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

Celiac.com Sponsor (A8-M):


JustNana Apprentice
JustNana
Posted

I wonder what causes withdrawal symptoms from gluten.

I guess I am fortunate I had none. The carbs I deleted by going gluten-free I just naturally made up for by eating more rice, corn and even some sweets. ( Mind you, this was not from any logical nutritional decisions but, rather, my tendency to indulge myself because I was feeling "deprived.". LOL

One really nice thing happened rather quickly for me was that I stopped craving bread and sweets. I still love my corn tortillas, potatoes and Asian rice dishes.

Here's a little tale off topic but so typical of me. I have already smacked myself good over this one. After about 3 weeks of gluten-free food I was craving fried rice. I easily found gluten-free soy sauce and after lots of recipe reading I made a delicious version that my husband now asks for once a week. I always start with cold, long grain rice cooked in broth, at least 8 hours old. Two days in the fridge is even better. I use sauted chicken, pork if I have it and shrimp. Onions, a tiny bit of ginger, some sesame oil, soy sauce, peas and it is easy and so satisfying. So we've had this maybe half a dozen times. Visiting family last week they all wanted Chinese take out so I just asked for a side of fried rice. It was filling and I was happy. At 3:00 in the morning I woke up scratching myself raw. DH flare up! I completely forgot that the soy sauce they used was likely full of gluten!

Sheesh!

peter99ff Rookie
peter99ff
Posted

Give it about six months, so ya got 5.5 months to go. I read in a couple of places thats how long, about , for it to get out of your system. GL :)

peter99ff Rookie
peter99ff
Posted

Sorry to hear about the soy sauce. Look into salt triggering dh also. I use sea salt, no iodine. ;)

And theres a lot of different types of sea salt, go figure :lol: I dont even use surgical scrub on my hands or I break out.

JustNana Apprentice
JustNana
Posted

Peter

I just today started looking at all the evidence for iodine triggering the DH stuff! I am currently cooking and seasoning food with Kosher salt but using "Iodized table salt" sparingly as I dont want to go totally without.

I am going to really pay attention to the DH reactions to try to figure it out.

All of these things are so NEW to me as my Dr is good but not an expert by any any stretch on the whole celiac/DH/Hashimoto's thing. I am alternately grateful and frustrated at all the issues presented on this forum.

Bless all of you. Thank you so much for taking the time to respond. I appreciate it very much.

  • 1 month later...
Raywuwei Explorer
Raywuwei
Posted

I guess I am fortunate I had none. The carbs I deleted by going gluten-free I just naturally made up for by eating more rice, corn and even some sweets. ( Mind you, this was not from any logical nutritional decisions but, rather, my tendency to indulge myself because I was feeling "deprived.". LOL

Same here! I am on day 5 of being gluten-free and getting a little nervous that I'm not having any withdrawals at all. I should probably note that I was diagnosed on accident after suffering from stress induced ulcer-like indigestion. The testing came back negative for an ulcer, but my doctor tested me for celiac just in case... and I had it! I took Prilosec for 10 days and all of my stomach pain went away... Now I feel fine, and I feel a little bit guilty when I read all of the comments on this forum.

Did you have a lot of pain being diagnosed. And did you find that after being on the gluten-free diet for a long time that you started having more severe symptoms when you were glutened?

sa1937 Community Regular
sa1937
Posted

Same here! I am on day 5 of being gluten-free and getting a little nervous that I'm not having any withdrawals at all. I should probably note that I was diagnosed on accident after suffering from stress induced ulcer-like indigestion. The testing came back negative for an ulcer, but my doctor tested me for celiac just in case... and I had it! I took Prilosec for 10 days and all of my stomach pain went away... Now I feel fine, and I feel a little bit guilty when I read all of the comments on this forum.

Did you have a lot of pain being diagnosed. And did you find that after being on the gluten-free diet for a long time that you started having more severe symptoms when you were glutened?

I was one of the lucky ones who did not experience withdrawal symptoms when I went gluten-free the day of my endoscopy, Some people do; others do not.

I did not have a lot of pain when diagnosed...only the big D, which was bad enough. I do think we become more sensitive after we've been diagnosed and go gluten-free. Sometimes we find other intolerances, which are many times difficult to figure out.

mommida Enthusiast
mommida
Posted

For some people there is an opiate affect on the brain. :blink:

To ease some of the headache pain. Vitamin supplemented water (smartwater), sublingual vitamin B12, deep breathing as if you were smoking a cigarette, and slowly stretching your neck and shoulders. Use the mantra. Remember what it feels like not to have a headache.

If the headache is still persistant, or you have a fever,, stiff neck get medical attention.

Seriously this really can take away a lot of headache pain. I drove myself to the doctor's office when I had meningitus. (Was promptly wrongly diagnosed with a migraine and sent home.) So like I said any fever with a severe headache, hurts to move your eyes (side to side will send bands of pain), putting your head forward and the pain just explodes, my neck was also swollen to twice the size.

Adults usually do not seek treatment for most viral cases of meningitus. :huh:

  • 3 weeks later...
EPrasn Newbie
EPrasn
Posted

**well this thread really makes me excited to start going gluten-free** :unsure:

lol, I can't wait for my bloodtest to confirm this or not for me.

bartfull Rising Star
bartfull
Posted

I LIVED on gluten, and I did have withdrawal symptoms, but they only lasted a few weeks, and during that time OTHER things started feeling better so it was no big deal.

  • 1 month later...
FruitEnthusiast Enthusiast
FruitEnthusiast
Posted

I have been Gluten free for a week, and today I have a terrible headache on and off all day.. Is this normal??

It's usual to feel worse during withdrawal from anything as the toxins leaving your body cause symptoms. The toxins get stirred up in the process. A detox bath in Epsom salts could help and drinking lots of water, of course. Hope that helps. Hope you feel better :)

  • 2 weeks later...
katt983 Newbie
katt983
Posted

I'm not sure if it's normal or not. When I first went completely gluten-free, I felt some serious fatigue for a few days - week. I usually really feel it throughout my body when I get some gluten in my diet and feel quite a bit better when following a strict gluten-free diet.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,693
    • Most Online (within 30 mins)
      7,748
    Amber Holman
    Newest Member
    Amber Holman
    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

    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Since 2015 we've spent extensive time in Italy and I've been able to eat their wheat products without incident. Initially, I was practically starving thinking foods in Sicily were not gluten-free.  An Italian friend who had lived in the US for over 20 years said she had celiac/gluten-free friends from the US who could eat Italian wheat products without problems. Hesitantly, I tried little by little without issues.  A few years later at a market, I asked a bread vendor if they had gluten-free loaves. Turns out she had lived in LA, said groups believe it's not the gluten that's causing our bodies harm, but potassium bromate; these groups have been trying to ban it.  Bromines and other halogens wreaks havoc to our endocrine system and, more specifically, our thyroids and immune systems. When bromines are ingested/absorbed into the body, it displaces iodine causing other health issues. Potassium bromate is a powerful oxidizing agent (dough 'conditioner') that chemically changes flour to enhance elasticity, bleaches the dough, and ages the flour much faster than open air.   Shortly thereafter while visiting friends in California, one family said they had gone gluten-free and the difference was incredible. The reason they choose this path was due them (a biologist/chemist/agriculturist scientist) having to write a portion of a paper about a certain product for the company he worked. Another company's scientist was directed to write the other portion. All was confidential, they weren't allowed to know the other company/employee.  After the research, they learned gluten was being removed from wheat, sent elsewhere, returned in large congealed blocks resembling tofu, and then added to wheat products. Potassium bromate has been banned for use in Europe, China, and other countries, but not in the US. Then we have the issues of shelf preservatives and stabilizers. What are we eating?  Why? We spend long periods of time in Italy and all has been good.  We just returned from an extended time in Greece;  no issues there either.  There is a man there we learned about on a travel show about Greece who walks the hills, picking herbs, pods, etc.  He is a very learned scholar, taught at the university level in Melbourne. It took a few days to locate him, but were finally successful. He too, is concerned about the additives and preservatives in American food (many of his customers are Americans, haven't been in the best of health, and have become healthier after visiting him). He suggested taking a food product from the US and the same product in Europe, and compare the different ingredients. Then ask why these things are being allowed in the US by the 'watch dog' of our foods and drugs. It would be amuzing if it weren't tragic. I'm presently looking for flour from Europe that I can make my own bread and pasta as the gluten-free bread is now $7.99 a (small) loaf.  BTW, studies are showing that many gluten-free individuals are becoming diabetic. My guess is because the gluten-free products are high in carbs. This is only my experience and opinion garnished by my personal research.  I hope it helps.  
    • knitty kitty
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By knitty kitty · Posted

      Symptoms that get worse if you don't supplement is a sign of malabsorption, possibly due to Celiac disease. Blood tests for nutritional deficiencies are not very accurate, and should be done when you have been off of supplements for eight to twelve weeks, otherwise the vitamin supplements you've taken will be measured.  The blood circulation system is a transportation system.  It transports the vitamins you've absorbed around the body, but blood tests don't give an accurate picture of the vitamin and mineral stores inside organs and tissues where they are actually used.  You can have "normal" blood levels but still have deficiencies.  This is because the brain demands stored nutrients be put into the blood stream to supply important organs, like the brain and heart, while other organs do without.   If you are taking Thiamine Mononitrate in your supplements, you are probably low in thiamine.  Thiamine Mononitrate is used in many supplements because it won't break down sitting on a shelf.  This also means Thiamine Mononitrate is difficult for the body to utilize.  Only thirty percent of Thiamine Mononitrate on the label is absorbed and even less is able to be utilized by the body.  A different form of Thiamine called Benfotiamine has been shown to promote intestinal healing.   Talk to your doctor about doing a genetic test to look for Celiac markers.   I'm concerned that if you do a gluten challenge (10 grams of gluten per day for a minimum off two weeks) in your weakened state, the nutritional deficiencies will become worse and possibly life threatening.  
    • ElisaAllergiesgluten
      Allergy medication: cetirizine by the HealthA2Z is it gluten free?

      By ElisaAllergiesgluten · Posted

      Hello, good afternoon!   I apologize, I didn’t see a notification and I’m just reading this. Thank you so much for sharing your thoughts and the link. Yes you are absolutely right, even so trying to get a response from them has been extremely difficult. They don’t answer but I will your practice of “guilty until proven innocent.”   I like and have a sense of trust here in this website, everyone is honest and thoughts are raw. The mutual understanding is amazing!   thank you Scott!
    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
×
×
  • 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.