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

Why Tired And Weak?


manja

Recommended Posts

manja Apprentice

I am very tired and my muscles feel weak as well. Got hit by depression last week and it is not going away.

Stopped being on Gluten two months ago. My thryoid level tests came back normal although my thyroid is enlarged again. (Hashimoto)

I only have gluten sensitivity, not Celiac Disease.

The gluten symtoms went away, such as constipation and bloating.

However, now the rest of my body feels even worse than when I was on gluten.

Does anyone have an idea why this might be the case?


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



Celiac.com Sponsor (A8-M):



jenvan Collaborator

Those are all Hashi symptoms. Are you on any thyroid meds? If so, perhaps you need them adjusted, since you have also had enlargment too...or perhaps you will need to take them if you aren't. I would start with the thyroid if you are sure you are 100% gluten-free. This article is good on Hashi's and people with normal levels--Open Original Shared Link There are other indicators used to monitor Hashi's..as I'm sure you know. My mom has it and has improved quite a bit on synthroid. It may just be an adjustment to the diet too. 2 months is not very long...so give it more time also. 2 wks ago--did you get glutened? Have you cked on products and medications as well as food? Either way, hope you feel better soon!

DingoGirl Enthusiast

I don't know about Hashimoto, but as Jen said, two months isn't long. In my case, I felt really great almost immediately after going gluten-free, then one month into it, went into a crashing depresion and felt run over by a truck. Went on a very low dose of an antidepressant, which I take only every two to three days, and now feel great.

Give yourself time as far as feeling better off gluten....this, too, shall pass.

Blessings-

SurreyGirl Rookie
I am very tired and my muscles feel weak as well. Got hit by depression last week and it is not going away.

Stopped being on Gluten two months ago. My thryoid level tests came back normal although my thyroid is enlarged again. (Hashimoto)

I only have gluten sensitivity, not Celiac Disease...

hi

Have you considered supplementing zinc? I have just read a brilliant book (sadly out of print) by Ellen Grant (Sexual Chemistry..), who points out at many occasions the detrimental effects of zinc and magnesium deficiencies.

PS. My son is also gluten-sensitive (DQ1).

Alexandra Newbie
I am very tired and my muscles feel weak as well. Got hit by depression last week and it is not going away.

Stopped being on Gluten two months ago. My thryoid level tests came back normal although my thyroid is enlarged again. (Hashimoto)

I only have gluten sensitivity, not Celiac Disease.

The gluten symtoms went away, such as constipation and bloating.

However, now the rest of my body feels even worse than when I was on gluten.

Does anyone have an idea why this might be the case?

Some patients (I am one) with Hashi's seem to do better on Synthroid or Armour, enough to get their TSH not just into the high end of the normal range but to the low end of that range. I found a doctor willing to be aggressive about treatment and felt much better almost immediately (my TSH never got over 3.0 even pre-treatment).

So maybe worth trying? I like the thyroid.about.com website's list of doctors.

-- Alexandra

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,795
    • Most Online (within 30 mins)
      7,748

    Kiwi86
    Newest Member
    Kiwi86
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.4k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Manaan2
      Hi Trents-Thanks for reading and sharing insight.  We need all the help we can get and it's super appreciated.  She is currently dairy, soy and oat free and those have mostly been completely excluded from her diet since the diagnosis (we tried going back on dairy and oats at different times for a bit, didn't see a significant difference but have now cut out again just to be extra safe since her issues are so persistent.  We did cut eggs out for about 3 months and didn't notice significant difference there, either.  The only one we haven't specifically cut out completely for any portion of time is corn, however, we've kept it minimal in all of our diets for a long time.  She definitely goes 3-4 weeks without any corn products at times and still has issues, but I'm guessing that's not long enough to confirm that it isn't causing issues.   We could definitely try to go longer just to double check.  Thanks again!   
    • Jordan23
      Ok so know one knows about cross reactions from yeast,corn, potatoes, eggs, quinoa ,chocolate, milk, soy, and a few more I forgot.  There all gluten free but share a similar structure to gluten proteins. I use to be able to eat potatoes but now all of a sudden I was stumped and couldn't figure it out when I got shortness of breath like I was suffocating.  Then figured it out it was the potatoes.  They don't really taste good anyways. Get the white yams and cherry red 🍠 yams as a sub they taste way better. It's a cross reaction! Google foods that cross react with celiacs.  Not all of them you will cross react too. My reactions now unfortunately manifest in my chest and closes everything up . Life sucks then we die. Stay hopeful and look and see different companies that work for you . Lentils from kroger work for me raw in the bag and says nothing about gluten free but it works for me just rinse wellllll.....don't get discouraged and stay hopeful and don't pee off god
    • K6315
      Hi Lily Ivy. Thanks for responding. Did you have withdrawal? If so, what was it like and for how long?
    • trents
      Welcome to the forum, @Doris Barnes! You do realize don't you that the "gluten free" label does not mean the same thing as "free of gluten"? According to FDA regulations, using the "gluten free" label simply means the product does not contain gluten in excess of 20 ppm. "Certified Gluten Free" is labeling deployed by an independent testing group known as GFCO which means the product does not contain gluten in excess of 10 ppm. Either concentration of gluten can still cause a reaction in folks who fall into the more sensitive spectrum of the celiac community. 20 ppm is safe for most celiacs. Without knowing how sensitive you are to small amounts of gluten, I cannot speak to whether or not the Hu Kitechen chocolates are safe for you. But it sounds like they have taken sufficient precautions at their factory to ensure that this product will be safe for the large majority of celiacs.
    • Doris Barnes
      Buying choclate, I recently boght a bar from Hu Kitchen (on your list of recommended candy. It says it is free of gluten. However on the same package in small print it says "please be aware that the product is produced using equipment that also processes nuts, soy, milk and wheat. Allergen cleans are made prior to production". So my question is can I trust that there is no cross contamination.  If the allergy clean is not done carefully it could cause gluten exposure. Does anyone know of a choclate brand that is made at a facility that does not also use wheat, a gluten free facility. Thank you.
×
×
  • Create New...