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

Need Advice Please. Cramping Like Old Times After Adding Citrucel Fiber ; ;

kibou

By kibou
in Coping with Celiac Disease

Recommended Posts

kibou Rookie
kibou
Posted

I have been gluten-free for a few years now. I have been thrilled to not have diareah all day long and cramps at the dinner table that I have to embarassingly leave suddenly.. actually i just quit eating in public altogether as the painful cramps and heat waves were too unbearable and embarassing and always happened.

Well since gluten-free i went the opposit to constipation.. and to be honest once every 3 days was such a relief after how I lived life but last month it got me hemmoroids. I had been bleeding ( told the dr about bleeding and the bump and she didn't look or care but seemed happy i started fiber).. and anyway noticed what i am assuming is a hemmoroid. It feels like horendous tearing ans giving birth whenever i go #2.

The acacia sometimes made me feel like i had a tennis ball in my stomach so i had quit for awhile but now i added back a tsp of acacia to about 1/5-1/4 of citrucel ( i have ic so orange flavored things are bad for me but i was in a hurry ).. and i started going every other day but still big hard and painful and now 3 times this week i have gotten that old school omg cramps after a couple bites of food. I had to book out of a restaurant last night after eating just rice and on our way home it subsided (went through three cramp waves and thats when i could get get out of there ouch!) so i go to pick something up next door and BAMN there they were again and i ran out of their house ( yeah i feel bad) and ran to my house for a movement.

I NEED fiber i do not want these hemmoiroids. man they hurt! oh and man there was a good amount of bleeding when i did get to the bathroom. but i cant have these cramps again. i mean it was unbelievable to be able to go to a restauant first time in my whooole life and be able to sit through a meal and enjoy company.. i do NOT want these cramps back where im crying and screaming to god to help me :(

only thing i can think of is that the fiber touches my small intestines where i have something cut or raw.. i dunno.. i just don't know.

Does anyone have any ideas why my cramps came back (was taking the fiber mix for about a week and yes a lil gassy but not painful like the three horrible movements this week). and what kind of fiber is gentle enough for someone like me?

i am totally scared.. i just cant live with those cramps again.. i don't know how i did it for 29 years.. but i just cant do it again :(

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

Celiac.com Sponsor (A8-M):


AndreaB Contributor
AndreaB
Posted

My husband uses Konsyl. Have you tried that. What about a stool softener. Senokot-s is pretty good. I'd have to see what my husband uses. I was also told that you could use magnesium, flax, vitamin C. Rotate through the natural remedies. Wasn't given a specific schedule. Maybe one will work better for you than the others.

Hope this helps.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      127,748
    • Most Online (within 30 mins)
      7,748
    Jojo W.
    Newest Member
    Jojo W.
    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

    • Scott Adams
      High blood test numbers - with scales. Any advice?

      By Scott Adams · Posted

      I agree with @RMJ, you have multiple positive tests so celiac disease is likely.  This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease.     
    • trents
      Newly gluten free… withdrawal?

      By trents · Posted

      One small study found that 50% of celiacs react to the dairy protein "casein" like they do to gluten. It is also common for celiacs to be lactose (the sugar in milk) intolerant, though that often disappears in time as the villi heal. About 10% of celiacs react to the oat protein "avenin" like they do gluten.
    • K6315
      Newly gluten free… withdrawal?

      By K6315 · Posted

      Thank you so much Trents (Scott?)! I have started working with a dietitian and did a deep research dive as soon as I got the diagnosis. I am aware of what you mentioned in the first two paragraphs, and was not aware of anything in the third, so I am grateful for that information, and will talk to the dietitian about that. I think I was most interested in the withdrawal process - it gives me hope that, although I have felt unwell recently, I just need to be patient (not a strong suit). I have printed the article you sent and will look at it more closely. Thanks again!
    • Sandi20
      Gluten Free Daily Vitamins for Kids w/ Celiac

      By Sandi20 · Posted

      I really like Thorne!  I've researched thier products.  Thank you so much.
    • trents
      Newly gluten free… withdrawal?

      By trents · Posted

      Welcome to the forum, @K6315! Gluten withdrawal typically lasts for a period of a few weeks. But there is a real learning curve involved in actually attaining to a gluten free dietary state. Much more is involved than just cutting out major sources of gluten such as bread and pasta. It's all the places that gluten is hidden in the food supply that is difficult to ferret out, like soy sauce and canned tomato soup, canned chili and canned pork n' beans, some "lite" pancake syrups, potato salad, flavorings, etc., etc. Gluten-containing grain products are hidden through alternate terminology and found in places you would never expect.  There is also "cross contamination" where naturally gluten free foods come into contact with gluten-containing grains during farming, transportation, storage and manufacturing processes. Then there is the issue of "cross reactivity" whereby you may be having gluten-like reaction to food proteins whose structure is similar to gluten. Chief among these are dairy, oats (even gluten-free oats), soy, corn and eggs. I am including this article that you might find helpful:   
×
×
  • Create New...