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Celiac With A Fever Part Of Autoimmune Response?

GFreeMO

By GFreeMO
in Coping with Celiac Disease

Recommended Posts

GFreeMO Proficient
GFreeMO
Posted

I have been tested for many autoimmune diseases, the only positive one thus far and I hope and pray it stays that way, is celiac. When I am CCed, I will run a fever for several days. I also have elevated liver enzymes. Does anyone else run a low grade fever as part of the autoimmune response with celiac? My doctor told me to take Tylenol but I don't want to be popping tons of tylenol with elevated liver enzymes?

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mushroom Proficient
mushroom
Posted

Running a low-grade fever, in and of itself, is not harmful. It is the body's way of dealing with a problem :) and probably does not require medicating unless it gets out of hand.

deb445 Rookie
deb445
Posted

Interesting...my oldest son responds to gluten with a fever (amongst other symptoms). It's been suggested by his Naturalpath, that his liver becomes overloaded with toxins (due to the gluten/gluten response) and this results in congested liver and fever. The fever used to last 5 days, with extreme fatigue ( wouldn't/couldn't walk for 3 - even with Tylenol and Motrin tag team) but we've been able to reduce that. Thank goodness.

GFreeMO Proficient
GFreeMO
Posted
  • Author

The thing that is bugging me is that my gastro didn't know if celiac could cause a fever and told me to see an internal med. doctor. I saw one and she sent me to him. I feel like I can't get answers as to why I get these low grade fevers.

Denine Newbie
Denine
Posted

I have been tested for many autoimmune diseases, the only positive one thus far and I hope and pray it stays that way, is celiac. When I am CCed, I will run a fever for several days. I also have elevated liver enzymes. Does anyone else run a low grade fever as part of the autoimmune response with celiac? My doctor told me to take Tylenol but I don't want to be popping tons of tylenol with elevated liver enzymes?

My daughter was just diagnosed this week. She has been running a low-grade temp on and off for several weeks, along with the abdominal pain. She went gluten-free on Monday.

Em314 Explorer
Em314
Posted

I have long been "used to" having low-grade fevers seemingly at random. I now strongly suspect they were related to the celiac. For all I know was something else, but that strikes me as occam's razor.

JNBunnie1 Community Regular
JNBunnie1
Posted

During the six months I was 'sick' I ran a low-grade fever almost constantly. I

think it's just another one of the strange symptoms we get!

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shadowicewolf Proficient
shadowicewolf
Posted

For me it was. I knew what my normal temp usually ranged, so i kept an eye on it. It went away after i went gluten free.

  • 2 weeks later...
Jen-1984 Apprentice
Jen-1984
Posted

I (when I first became sick) had a low grade fever that would spike about an hour to two hours after eating. I would feel flush like and I would get terrible stomach pains and heart burn. I also could not sleep whatsoever. Then one night, my husband took me out to eat and I ate felafel. I know now has tons of gluten derived ingredients and had horrific stomach pains the whole night, running a low grade fever and so I finally took myself to the hospital where I was found to have panceatitis. It was mild but was painful. I think it may have something to do with celiac effecting an organ in the body. I have also been tested for lupus, RA and other autoimunes and nothing ever came out positive but celiac ever. Its crazy the symptoms besides the pancreatitis that I have had. Namely neurological, seizure like episodes, floaters in the vision, photophobia. Its been a crazy ride!

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    • knitty kitty
      My only proof

      By knitty kitty · Posted

      You're right, doctors usually only test Vitamin D and B12.  Both are really important, but they're not good indicators of deficiencies in the other B vitamins.  Our bodies are able to store Vitamin B12 and Vitamin D in the liver for up to a year or longer.  The other B vitamins can only be stored for much shorter periods of time.  Pyridoxine B 6 can be stored for several months, but the others only a month or two at the longest.  Thiamine stores can be depleted in as little as three days.  There's no correlation between B12 levels and the other B vitamins' levels.  Blood tests can't measure the amount of vitamins stored inside cells where they are used.  There's disagreement as to what optimal vitamin levels are.  The Recommended Daily Allowance is based on the minimum daily amount needed to prevent disease set back in the forties when people ate a totally different diet and gruesome experiments were done on people.  Folate  requirements had to be updated in the nineties after spina bifida increased and synthetic folic acid was mandated to be added to grain products.  Vitamin D requirements have been updated only in the past few years.   Doctors aren't required to take as many hours of nutritional education as in the past.  They're educated in learning institutions funded by pharmaceutical corporations.  Natural substances like vitamins can't be patented, so there's more money to be made prescribing pharmaceuticals than vitamins.   Also, look into the Autoimmune Protocol Diet, developed by Dr. Sarah Ballantyne, a Celiac herself.  Her book The Paleo Approach has been most helpful to me.  You're very welcome.  I'm glad I can help you around some stumbling blocks while on this journey.    Keep me posted on your progress!  Best wishes! P.S.  interesting reading: Thiamine, gastrointestinal beriberi and acetylcholine signaling https://pmc.ncbi.nlm.nih.gov/articles/PMC12014454/
    • NanceK
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    • knitty kitty
      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?

      By knitty kitty · Posted

      Segments of the protein Casein are the same as segments of the protein strands of gluten, the 33-mer segment.   The cow's body builds that Casein protein.  It doesn't come from wheat.   Casein can trigger the same reaction as being exposed to gluten in some people.   This is not a dairy allergy (IGE mediated response).  It is not lactose intolerance.  
    • trents
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      By trents · Posted

      Wheatwacked, what exactly did you intend when you stated that wheat is incorporated into the milk of cows fed wheat? Obviously, the gluten would be broken down by digestion and is too large a molecule anyway to cross the intestinal membrane and get into the bloodstream of the cow. What is it from the wheat that you are saying becomes incorporated into the milk protein?
    • Scott Adams
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      By Scott Adams · Posted

      Wheat in cow feed would not equal gluten in the milk, @Wheatwacked, please back up extraordinary claims like this with some scientific backing, as I've never heard that cow's milk could contain gluten due to what the cow eats.
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