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Diarrhea That Won't Clear Up


sharps45

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sharps45 Apprentice

The Sunday before Christmas I started getting 'that' feeling- and hurried home to the comfort of my bathroom. I had very powerful cramps and watery discharge for the rest of the day (and night) along with occasional vomiting. The next day only the diarrhea (like every 15 minutes)- and so on now for the last 8 days. It has occasionally stopped for a few hours, but seems to start up again. I went through Monday-Thursday with nothing but yogurt and pediolyte- still no help. I went to the doctor who gave me a stool sample bottle. I took it to the lab and it showed no cultures (I guess no harmful bacteria).

I've decided it wasn't accidental glutening, especially since my daughter, who is also celiac, came down sick with the same symptoms but has recovered already. I figure that I picked up some norovirus and that it had already cleared my system by the time I was able to get into a doctor.

So why is it continuing? I rarely get sick, and this is the first serious GI issue I've had since diagnosis. Does it take longer for us celiacs to recover? What can I do to help myself get over it? Suggestions?

Thanks.


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mommyto2kids Collaborator

For me lactose has all of a sudden become like what you are describing. Especially yogert and cheese and full fat dairy dressing. So get rid of all dairy and just eat your super safe foods. Applesauce, plain safe gluten-free bread. Eat just that for a while and see what happens. Hope you are better soon. Tonight I'm there with you with my own mystery blow outs. NO FUN and I was doing so well. I think mine is coffee. :(

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    • trents
      Yes, if you are convinced gluten is causing you problems then it would seem to come down to NCGS but you may also have other intolerances.
    • Scott Adams
      There are huge categories of gluten-free foods, are there any particular types of foods that you are trying to find?
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      Ended up demanding HLA and I’m negative for both. So assuming this is NCGs now? PCP seems unsure and GI is referring to genetics which I don’t get.  about to lose my mind
    • olivia11
      suggest me best gluten free food thank you
    • olivia11
      You are definitely not alone aftertastes and denser interiors are really common with gluten-free baking. Oat and tigernut flours are great choices, and tweaks like extra egg or adjusting hydration are exactly the kind of trial and error that usually leads to better texture over time.
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