• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Announcements

    • Scott Adams

      Frequently Asked Questions About Celiac Disease   04/24/2018

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What is Celiac Disease and the Gluten-Free Diet? What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
0
GFreeMO

Symptoms With Period.

Rate this topic

Recommended Posts

Does anyone else feel glutened while on their period? Last night I tried something new to eat and within 2 hours, I looked 6 mo. pregnant. My typical reaction to gluten. This morning I got my period. I have been in the bathroom with D most of today. I sometimes get D with my period but this seems more like a glutening because of my other symptoms.

I have felt similar to this while on my period before though. I am just wondering if it's hormones or what the deal is and if anyone else experiences gluten type symptoms with their period weather glutened or not.

I hope I am making sense..as much sense as I can through the glutened and period pain. :(:unsure:

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


I always get D about 2 days before my period and up through the first day or two. It's my understanding that it's hormones. It's pretty awful but I just deal with it. It isn't the emergent sort of don't get more than 10 feet from a bathroom D that I get from gluten so it doesn't bother me too badly. I get pretty bloated too and break out my fat pants. That's assuming I have to leave my house, usually I just stay in jammies and stuff my face with milk by the gallon.

  • Upvote 1

Share this post


Link to post
Share on other sites

I'm really new to this (2 weeks attempted gluten-free but I've been celiac my whole life) so although I'm not sure what normal feels like yet, I do know that my stomach gets upset at the start of my period. The day before I get quite bloated (the pg look) and on day 1 my stomach empties much more thouroughly than normal (I am usually C). I usually back pain and migraines too. I always attributed it to hormones...

Sorry I can't help more. Hope you feel better.

Share this post


Link to post
Share on other sites

I start. Locating the week before, to the point that I look preggers, not so awesome. The day before I will be struck with C, and then one the "cleanse" begins its D for a couple days. I pretty much feel like I'd like to die due to the pain, but it's not the same as gluten. I'm pretty sure it's hormones that cause the fluctuations but I have been glutened at the same time and that's a whole new ball game.....

Share this post


Link to post
Share on other sites

I love that it autocorrects from bloating to locating haha can't win for losing some days!

Share this post


Link to post
Share on other sites
Ads by Google:


My feeling is that having your period makes your symptoms worse. I have noticed that for many years. I can even look back and remember incidents from since before I was diagnosed. I won't go into gross detail.

Share this post


Link to post
Share on other sites

Thanks everyone! I agree, something about celiac makes periods worse. This is def. a gluten/period combo. I'll spare you the details but boy, is this painful. My hormones drive me to eat things that I normally would never eat. Processed things and every single time, I get zapped. -Back to nothing processed. I can do this! Just when I start feeling halfway decent. ( I never really feel good like I did before celiac) I will try a new food and wham....glutened. Time to stick with the tried and true foods.

Share this post


Link to post
Share on other sites

I go through the same thing, and always go back to the whole foods. It's the only time I really feel great, but you're right, I haven't felt as good as I remember pre celiac in a LONG time. Getting there slowly, I hope!

Share this post


Link to post
Share on other sites

I am exactly the same!!! I'm so glad I found this thread as I just went through this, some months are worse than others, this month is painful!!! I dread my periods!! I get so bloated aswell and the worst stomach pains, it's hard to tell if I've been glutened or it's just because I'm going to get my periods.... I also get D, but I also get C aswell some months. Just good too know I'm not alone with this... Idk how many times I read threads and think that.

Share this post


Link to post
Share on other sites

My pms and periods are way worse since I was diagnosed with celiac and stopped eating gluten. You would think it would get better not worse right? Weird. :/

Share this post


Link to post
Share on other sites


Ads by Google:


I got the Mirena IUD recently, hoping it'll help with some bladder issues (may have endometriosis on the bladder, but not confirmed), and also hoping it'll make my periods go away. I've only had it for a couple of months, and so far my gastro symptoms and cramps have been worse, but I haven't had much of a period - and not for long or at the same time at all.

My GYN told me that ALL women get D with their periods (and, if not, they still experience the hormonal trigger that causes it - something about the muscles that cause it and our bodies at that time), and it's possible that if your periods are getting worse it's also just a change you're experiencing outside of Celiac. If it continues, though, you may want to talk to a GYN - you may have something making them worse (endo, fibroids, cysts), none of which are necessarily bad or abnormal but which may be treatable.

Share this post


Link to post
Share on other sites

Because of my anemia my GYN had me taking three months worth of birth control in a row before getting my period so that it could cut down on the blood loss - this has actually helped with my iron levels the past few years (plus I dont mind getting my period only 4 times a year!). This is the first time I'm getting it since going gluten free, and my symptoms have become much worse. My cramps are worse than they have ever been in my life and Midol used to be my miracle pill and it doesnt even seem like its working now. I also have a permanent feeling like I have to go to the bathroom. Why do the hormones have a different effect and severity after going gluten free? I really hope this ends soon....

Share this post


Link to post
Share on other sites

I am gluten free just for about a week, and got my period, and even though I feel a bit bloated, my belly is still much smaller than before I stopped glutein. I do avoid proccessed foods(oaccasionally I eat salad dressing with minute amounts of sugar in it and such)for a while now and eat lots of raw foods. Even if you have some issues with your health, eating whole foods can help quite a bit, but first few periods might be actually worse, because of the detox effect.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

0

  • Who's Online   8 Members, 1 Anonymous, 998 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Jefferson Adams
    Celiac.com 05/24/2018 - England is facing some hard questions about gluten-free food prescriptions for people with celiac disease. Under England’s National Health Plan, people with celiac disease are eligible for gluten-free foods as part of their medical treatment. 
    The latest research shows that prescription practice for gluten-free foods varies widely, and often seems independent of medical factors. This news has put those prescribing practices under scrutiny.
    "Gluten free prescribing is clearly in a state of flux at the moment, with an apparent rapid reduction in prescribing nationally," say the researchers. Their data analysis revealed that after a steady increase in prescriptions between 1998 and 2010, the prescription rate for gluten free foods has both fallen, and become more variable, in recent years. Not only is there tremendous variation in gluten free prescribing, say the researchers, “this variation appears to exist largely without good reason…”
    Worse still, the research showed that those living in the most deprived areas of the country are the least likely to be prescribed gluten-free products, possibly due to a lower rate of celiac diagnosis in disadvantaged groups, say the researchers.
    But following a public consultation, the government decided earlier this year to restrict the range of gluten free products rather than banning them outright. As research data pile up and gluten-free food becomes cheaper and more ubiquitous, look for more changes to England’s gluten-free prescription program to follow. 
    Read more about this research in the online journal BMJ Open.

    Jefferson Adams
    Celiac.com 05/25/2018 - People with celiac disease need to follow a lifelong gluten-free diet. However, once their guts have healed, they can still be sensitive to gluten. Sometimes even more sensitive than they were before they went gluten-free. Accidental ingestion of gluten can trigger symptoms in celiac patients, such as pain in the gut and diarrhea, and can also cause intestinal damage. 
    A new drug being developed by a company called Amgen eases the effects of people with celiac disease on a gluten-free diet. Researchers working on the drug have announced that their proof-of-concept study shows AMG 714, an anti-IL-15 monoclonal antibody, potentially protects celiac patients from inadvertent gluten exposure by blocking interleukin 15, an important mediator of celiac disease, and leads to fewer symptoms following gluten exposure.
    The drug is intended for people with celiac disease who are following a gluten-free diet, and is designed to protect against modest gluten contamination, not to permit consumption of large amounts of gluten, like bread or pasta.
    AMG 714 is not designed for celiac patients to eat gluten at will, but for small, incidental contamination. Francisco Leon, MD, PhD, study director and consultant for Amgen, says that their team is looking at AMG 714 “for its potential to protect against modest contamination, not deliberately eating large amounts of gluten, like bread or pasta.” 
    Amgen hopes that AMG 714 will help celiac patients on a gluten-free diet to experience fewer or less sever gluten-triggered events.
    Findings of the team’s first phase 2 study of a biologic immune modulator in celiac disease will be presented at the upcoming Digestive Disease Week 2018. 
    Read more at ScienceDaily.com

    Jefferson Adams
    Celiac.com 05/23/2018 - Yes, we at Celiac.com realize that rye bread is not gluten-free, and is not suitable for consumption by people with celiac disease!  That is also true of rye bread that is low in FODMAPs.
    FODMAPs are Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols. FODMAPS are molecules found in food, and can be poorly absorbed by some people. Poor FODMAP absorption can cause celiac-like symptoms in some people. FODMAPs have recently emerged as possible culprits in both celiac disease and in irritable bowel syndrome.
    In an effort to determine what, if any, irritable bowel symptoms may triggered by FODMAPs, a team of researchers recently set out to compare the effects of regular vs low-FODMAP rye bread on irritable bowel syndrome (IBS) symptoms and to study gastrointestinal conditions with SmartPill.
    A team of researchers compared low-FODMAP rye bread with regular rye bread in patients irritable bowel syndrome, to see if rye bread low FODMAPs would reduce hydrogen excretion, lower intraluminal pressure, raise colonic pH, improve transit times, and reduce IBS symptoms compared to regular rye bread. The research team included Laura Pirkola, Reijo Laatikainen, Jussi Loponen, Sanna-Maria Hongisto, Markku Hillilä, Anu Nuora, Baoru Yang, Kaisa M Linderborg, and Riitta Freese.
    They are variously affiliated with the Clinic of Gastroenterology; the Division of Nutrition, Department of Food and Environmental Sciences; the Medical Faculty, Pharmacology, Medical Nutrition Physiology, University of Helsinki in Helsinki, Finland; the University of Helsinki and Helsinki University, Hospital Jorvi in Espoo, Finland; with the Food Chemistry and Food Development, Department of Biochemistry, University of Turku inTurku, Finland; and with the Fazer Group/ Fazer Bakeries Ltd in Vantaa, Finland.
    The team wanted to see if rye bread low in FODMAPs would cause reduced hydrogen excretion, lower intraluminal pressure, higher colonic pH, improved transit times, and fewer IBS symptoms than regular rye bread. 
    To do so, they conducted a randomized, double-blind, controlled cross-over meal study. For that study, seven female IBS patients ate study breads at three consecutive meals during one day. The diet was similar for both study periods except for the FODMAP content of the bread consumed during the study day.
    The team used SmartPill, an indigestible motility capsule, to measure intraluminal pH, transit time, and pressure. Their data showed that low-FODMAP rye bread reduced colonic fermentation compared with regular rye bread. They found no differences in pH, pressure, or transit times between the breads. They also found no difference between the two in terms of conditions in the gastrointestinal tract.
    They did note that the gastric residence of SmartPill was slower than expected. SmartPill left the stomach in less than 5 h only once in 14 measurements, and therefore did not follow on par with the rye bread bolus.
    There's been a great deal of interest in FODMAPs and their potential connection to celiac disease and gluten-intolerance. Stay tuned for more information on the role of FODMAPs in celiac disease and/or irritable bowel syndrome.
    Source:
    World J Gastroenterol. 2018 Mar 21; 24(11): 1259–1268.doi:  10.3748/wjg.v24.i11.1259

    Jefferson Adams
    Celiac.com 05/22/2018 - Proteins are the building blocks of life. If scientists can figure out how to create and grow new proteins, they can create new treatments and cures to a multitude of medical, biological and even environmental conditions.
    For a couple of decades now, scientists have been searching for a biological Rosetta stone that would allow them to engineer proteins with precision, but the problem has remained dauntingly complex.  Researchers had a pretty good understanding of the very simple way that the linear chemical code carried by strands of DNA translates into strings of amino acids in proteins. 
    But, one of the main problems in protein engineering has to do with the way proteins fold into their various three-dimensional structures. Until recently, no one has been able to decipher the rules that will predict how proteins fold into those three-dimensional structures.  So even if researchers were somehow able to design a protein with the right shape for a given job, they wouldn’t know how to go about making it from protein’s building blocks, the amino acids.
    But now, scientists like William DeGrado, a chemist at the University of California, San Francisco, and David Baker, director for the Institute for Protein Design at the University of Washington, say that designing proteins will become at least as important as manipulating DNA has been in the past couple of decades.
    After making slow, but incremental progress over the years, scientists have improved their ability to decipher the complex language of protein shapes. Among other things, they’ve gained a better understanding of how then the laws of physics cause the proteins to snap into folded origami-like structures based on the ways amino acids are attracted or repelled by others many places down the chain.
    It is this new ability to decipher the complex language of protein shapes that has fueled their progress. UCSF’s DeGrado is using these new breakthroughs to search for new medicines that will be more stable, both on the shelf and in the body. He is also looking for new ways to treat Alzheimer’s disease and similar neurological conditions, which result when brain proteins fold incorrectly and create toxic deposits.
    Meanwhile, Baker’s is working on a single vaccine that would protect against all strains of the influenza virus, along with a method for breaking down the gluten proteins in wheat, which could help to generate new treatments for people with celiac disease. 
    With new computing power, look for progress on the understanding, design, and construction of brain proteins. As understanding, design and construction improve, look for brain proteins to play a major role in disease research and treatment. This is all great news for people looking to improve our understanding and treatment of celiac disease.
    Source:
    Bloomberg.com

    Jefferson Adams
    Celiac.com 05/21/2018 - Just a year ago, Starbucks debuted their Canadian bacon, egg and cheddar cheese gluten-free sandwich. During that year, the company basked in praise from customers with celiac disease and gluten-sensitivity for their commitment to delivering a safe gluten-free alternative to it’s standard breakfast offerings.
    But that commitment came to an ignoble end recently as Starbucks admitted that their gluten-free sandwich was plagued by  “low sales,” and was simply not sustainable from a company perspective. The sandwich may not have sold well, but it was much-loved by those who came to rely on it.
    With the end of that sandwich came the complaints. Customers on social media were anything but quiet, as seen in numerous posts, tweets and comments pointing out the callous and tone-deaf nature of the announcement which took place in the middle of national Celiac Disease Awareness Month. More than a few posts threatened to dump Starbucks altogether.
    A few of the choice tweets include the following:  
    “If I’m going to get coffee and can’t eat anything might as well be DD. #celiac so your eggbites won’t work for me,” tweeted @NotPerryMason. “They’re discontinuing my @Starbucks gluten-free sandwich which is super sad, but will save me money because I won’t have a reason to go to Starbucks and drop $50 a week,” tweeted @nwillard229. Starbucks is not giving up on gluten-free entirely, though. The company will still offer several items for customers who prefer gluten-free foods, including Sous Vide Egg Bites, a Marshmallow Dream Bar and Siggi’s yogurt.
    Stay tuned to learn more about Starbucks gluten-free foods going forward.