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

Feeling Discouraged


Peppa-minto

Recommended Posts

Peppa-minto Apprentice

I started the gluten free diet on Saturday and the next few days I started to really see an improvement. But today I know I didn't eat any gluten and i feel terrible. The constant gas and urge to go even though I don't have to are back. Is this normal? I still don't even know of this is what's wrong with me but with my sister having this issue I feel it is likely.


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



Celiac.com Sponsor (A8-M):



bartfull Rising Star

You will be up and down at first. That is normal. But be aware that there is hidden gluten everywhere, like toothpaste, cosmetics, and especially in your older cookware. Scratched teflon pans or plastics, colanders, cast iron, wooden utensils.

And if you live in a home where there are still gluten eaters it can be really tricky. You may have picked up gluten on your hands from touching something they touched after eating a sandwich. Later, you put a slice of apple in your mouth, and that apple is contaminated just from touching it.

Toasters need to be replaced because no matter how well you clean them you'll never get all of the gluten crumbs out of them. Peanut butter and condiment jars need to be replaced because once a knife touches gluten bread and then is dipped back into that jar, it is contaminated.

Oh yeah, your silverware drawer most likely has had a few crumbs fall in it so that has to be thouroughly cleaned. Even the gluten-free items in your cupboard may not be gluten-free anymore if they are near gluten items like bags of flour.

There are other things to consider and I'm sure someone will be along shortly to add to the list.

But the thing to remember is this: it is hard, SO hard, at first. But it becomes easier as time goes on. After a while it'll be second nature. So hang in there and know you can always come here for advice and support. We're all in this leaky boat together, and we will manage to keep each other afloat.

mushroom Proficient

Bartfull is right, recovery is not a straight line. There will be peaks and valleys, mistakes, contamination from unknown sources, and it takes a while to learn where all the sneaky gluten lurks. What on the surface may appear to be gluten free may on further investigation actually have gluten. You have to read all labels of processed foods - I even found gluten in marmalade of all things :rolleyes:

Also, (and hopefully this won't happen to you) some people go through a period of withdrawal after they quit gluten, just like the smoker's withdrawal from nicotine. Our bodies have a tendency to become addicted to those things which are bad for them and gluten can act as an opioid on the body. So you really have to wait a good three weeks before you can tell if you are truly heading in the right direction, although you will receive many positive rewards along the way, I am sure.

Stay the course, and end up feeling better soon. :)

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,116
    • Most Online (within 30 mins)
      7,748

    Shirley Seabrook
    Newest Member
    Shirley Seabrook
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Zuma888
      Hello, I was diagnosed with Hashimoto's thyroiditis about 3 years ago. At that time I quit gluten and it really helped my symptoms. I hadn't known that I should've tested for celiac before doing so.  Up till recently, gluten would cause my symptoms to flare up, although I never noticed anything with cross contamination, so I wasn't strict about that. But recently, I noticed I could get away with more gluten, and so I decided to do a gluten challenge to see if I had celiac and if I had to be strict. Note that my thyroid antibodies had been decreasing steadily up to this point. My anti-TPO had reached 50 IU/ml from 250 IU/ml (reference range 0-5.6) when I had first been diagnosed. After just a week of the gluten challenge, I measured my thyroid antibodies and they were at 799 IU/ml! I felt fine, but a few days after I started to feel the symptoms. Extreme brain fog, insomnia, diarheaa, fatigue, sleepiness yet cannot sleep, stomachache after eating gluten, nausea, swollen throat (probably due to my thyroid), burping, and gas. I cannot function properly. I'm also worried that I'm killing my thyroid. Should I just quit the challenge? It's been almost two weeks, but the first week I wasn't tracking well, so that's why I didn't want to count it. I can't eat gluten anyway because of my thyroid, but I wanted the diagnosis to know if I should be strict about cross contamination or not.  
    • Zuma888
      You really saved me as I was on day 4 of 3 g per day for 6 weeks. Thank you very much!
    • trents
      Two weeks is the minimum according to the guideline. I would go for four weeks if you can endure it, just to make sure.
    • Zuma888
      Thank you so much! So I can do 10 g worth of gluten in the form of gluten powder per day for two weeks and that should be enough?
    • trents
      It applies to both blood tests and biopsies. Guidelines for the gluten challenge have been revised for the very issue your question raises. It was felt by medical professionals that the longer term but less intense consumption of gluten approach was not proving to be reliable for testing purposes and was resulting in too many false negatives. But do keep in mind that the gluten consumption doesn't have to be in the form of bread slices. It can come in any form: pasta, cake, wraps, etc. Another approach would be to buy gluten powder at a health food store and mix it in a shake. The idea is to get at least 10g of gluten daily, whatever form it comes in.
×
×
  • Create New...