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New to diet


KKMom

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KKMom Newbie

Diagnosed 13 days ago.Been doing well with my diet. Went to a dietician and felt I already had so much information from forum. She did tell me I need to eat and also try a protein shake.I have lost a lot of weight and really did not want to eat.I have fatigue ,nausea,joint pain,numbness depression, just feel weird.Have had many tests,mri ,cat scans ,X-rays,bloodwork emergency room visits you name it.But I must say I just feel I am willing to do what I need to feel well again.I would say everyday a person should not feel so sick.So my journey begins and thanks to all who have helped me so far on this website


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Scott Adams Grand Master

Welcome to the forum! I'm glad you found some helpful information here, and this article may help you make the transition to a gluten-free diet:

 

KKMom Newbie

Thank you for all of the information. My blood work on 4/15/22 was positive for celiac.I’ve been very careful  eating which is not much.I am taking a multi vitamin, super b,calcium, D.I have that right side pain many people speak about.Over the past year or so I have been in the ER thinking it was my appendix. Of course all tests were normal.My GI Doctor is great and I will see a rheumatologist on May 10th.It seems anything I eat makes my stomach hurt,I was told last July my intestines were angry after a endocosopy so it seems that was another clue.

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    • Jordan Carlson
      @trents I do take all the recommended vitamins and excersize regularly. Basically do all things labeled as a healthy lifestyle haha. Thats why I was thinking more this is my immune system now having the energy to fight viruses rather than being too stressed out as I have heard that it is a common thing when your body is over stressed due to underlying autoimmune diseases
    • trents
      Jordan Carlson, Wheat flour is fortified with vitamins ("enriched") where as gluten free facsimile flours are not. So when you eliminate wheat flour from your diet you may lose a significant source of nutrition. At the same time, gluten-free prepackaged foods are practically devoid of vitamins and minerals, consisting mostly of highly processed high carbohydrate grain substitutes. Lots of rice flour and tapioca. Have you compensated by adding in some high quality gluten free vitamin and mineral supplements? We typically recommend this for new celiacs, especially at the front end of recovery before there has been very much healing of the small bowel villous lining and nutritional absorption is still poor. Edit: I edited my other post to direct it to Sanna King's post.
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      Hey there @trents. I wish I could edit my original post. I am talking about getting a cold way more often, not gluten poisoning.
    • trents
      Reply to Sanna King: As you have withdrawn gluten from your diet you have lost all tolerance to it that you had when consuming it on a regular basis. This is normal. Not everyone experiences it but it is common. It has been my experience as well. When I was consuming gluten every meal every day for years after the onset of celiac disease but before diagnosis I would experience mild GI symptoms like a little occasional diarrhea. After being gluten free for a significant time, any major exposure to gluten would make me violently ill. Hours of severe cramps and vomiting followed by hours of diarrhea. Like when my wife made me gluten-free biscuits and made herself wheat flour biscuits and I got them mixed up and ate a couple. I am not a super sensitive celiac in the sense of being made ill by small amounts of cross contamination but if I get a significant exposure like I just described it is awful. 
    • Jordan Carlson
      Hi there @Sanna King! I am talking about contracting colds/flu, not gluten reactions. Sorry if I did not make that clear. My stomach symptoms have improved vastly since changing my diet. But I contract colds way more often than I ever had before.
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