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

I'm Not Sure What's Going On With Me

ami27

Recommended Posts

ami27 Apprentice
ami27
Posted

I have not felt 'right' since I gave birth to my second child 8 years ago last Sunday (12/17/98). I was diagnosed with hypothyroidism when he was about 18 months old. I have gained weight and not been able to lose it no matter how hard I try even when my thryoid was under control. Then about 2 years ago I fell skating and broke my ankle, dislocated my elbow and shattered the radial head. I had to have a plate and 6 pins put in my ankle and a titanium spacer in my elbow. I have never broke a bone in my life! And I was barely even moving when I fell. Freak accident. I have always felt like food was making me sick, but couldn't pin point what it was. I had allergy tests (skin pricks) done and really the only thing that showed up was oats and a few spices (thyme & nutmeg). Back in July of this year I started having pain in my thumbs. The more I researched the more it seemed like arthritis. I was scared to mention it to my doctor. In September I did a 10 day fast (the master cleanse) and the pain in my thumbs had almost gone away completely by the 10th day. When I started eating food again it would come back. So I did a search on 'food allergy joint pain'. This lead me to celiac websites. The more I read the more it sounded like me.... thyroid problems, hair loss, fatigue, possibly the bone fractures were related. So I decided to go gluten free mid-November and see how I felt. I felt amazing!! I had all sorts of energy. Then on Thanksgiving I wanted to test it so I ate some pecan pie...I was sicker than a dog. Sick in the respect of being so tired I couldn't stay awake, almost a drunk feeling. Then next day it was a hung over feeling. It took me a couple of days to get over it. I have been gluten free since. Then early December I went to my doctor for my normal blood work for my thyroid. She always asks how I'm doing and if anything is new. I told her about my thumbs. She said it sounded like arthritis and said she could x-ray to determine. I was reluctant, but ended up telling her about my gluten suspicion. She tested me for it, but it came back negative. The tests were for IgG and IgA. IgA was .8 and IgG was .9. She did test me for b12 and that was low so I'm going in for 4 injections of b12 in as many weeks to try and bring that up. The x-ray showed that I have moderate arthritis in my thumbs. She said the cartlidge is worn and causing the bones to rub against each other. I have checked with my family and there is no family history of arthirtis. I'm taking glucosimin, chodroitin & msm to rebuild the cartlidge.

Because of the way I feel I believe this B12 deficiency is due to the malabsorption problems that come along with Celiac. I believe that's why I fractured my ankle and elbow the way I did. I also believe that is why I have the thyroid problem and fatigue that I have. I was just starting to have the gastrointestinal issues that I've read about. Possibly the arthritis is due to this as well?

I feel like a hypochodriac, because I've always thought something was wrong with me. But, now I really feel good and feel like this is what has plagued me for so long. But the tests came back negative and my doctor is done with that idea. So I'll continue to eat gluten free because it has made a huge difference. I hope eventually my thyroid will be back to normal amoung other things.

Ami

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

Celiac.com Sponsor (A8-M):


GlutenWrangler Contributor
GlutenWrangler
Posted

Ami,

Your tests probably came back negative because you had been eating gluten-free. When a celiac goes gluten-free, the antibodies begin to subside, and with enough time they will not show up on a blood test. But the truth is that you don't need a doctor to tell you that you have celiac disease. The diet has proven that you absolutely cannot eat gluten. Celiac disease causes bone loss, which is probably why you were injured so badly skating. Celiac disease kicks in after traumatic event. In your case, it was most likely the birth of your child. It's great that you have figured it out for yourself. Don't worry about the negative results. If you need any help or have any questions, don't hesitate to ask. Someone here will be able to help you. Good luck.

-Brian

Archived

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

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


  • Member Statistics

    • Total Members
      127,877
    • Most Online (within 30 mins)
      7,748
    Sasha bul
    Newest Member
    Sasha bul
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.5k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Hidden Gluten in distilled vinegar

      By Scott Adams · Posted

      @Mynx, how long have you been gluten-free? I ask because many newly diagnosed celiacs react to many things, and often think their reactions are caused by gluten, when in fact, they are really caused by a combination of a sensitive gut due to damage, as well as additional food intolerance/leaky gut issues to other foods which may be temporary until their villi heal.
    • Scott Adams
      Hidden Gluten in distilled vinegar

      By Scott Adams · Posted

      Many major brands of distilled vinegar in the USA, including Heinz white vinegar, are typically made from corn. In the United States, corn is a common and cost-effective raw material used in the production of distilled white vinegar. The process involves fermenting the sugars derived from corn into alcohol, which is then further fermented into acetic acid to produce vinegar. Distillation follows, which purifies the liquid and removes impurities, including any residual proteins or allergens. While the source of the vinegar (e.g., corn) is not always explicitly stated on the label, corn-derived vinegar is widely used in the food industry due to its neutral flavor and affordability. For individuals with gluten intolerance or celiac disease, distilled vinegar made from corn is generally considered safe, as the distillation process effectively removes gluten proteins. However, if you have concerns about cross-contamination or specific sensitivities, it’s always a good idea to contact the manufacturer directly to confirm the sourcing and production practices. Heinz, for example, has stated that their distilled white vinegar is gluten-free and safe for those with celiac disease, but verifying this information can provide additional peace of mind. The belief that distilled vinegar is gluten-free is rooted in the scientific understanding that gluten proteins, which are large and complex molecules, are generally too big to pass through the distillation process. Distillation involves heating a liquid to create vapor, which is then condensed back into a liquid form, leaving behind larger molecules like gluten proteins. However, the concern about cross-contamination arises from the possibility that gluten-containing ingredients may have been present in the liquid prior to distillation. While the distillation process itself is highly effective at removing gluten, the equipment used in production could potentially introduce trace amounts of gluten if not thoroughly cleaned between batches. For most individuals with gluten sensitivity or celiac disease, distilled vinegar is considered safe because the gluten content, if any, is typically below the threshold that would trigger a reaction. However, for those with extreme gluten intolerance or celiac disease, even trace amounts can cause adverse effects. This is why some individuals, like yourself, may choose to avoid commercially produced distilled vinegar and opt for alternatives like apple cider vinegar, which can be verified as gluten-free. The meticulous process of researching ingredients and preparing homemade products, such as ketchup, is indeed challenging but crucial for maintaining health and avoiding gluten exposure. It’s important to note that regulatory standards for gluten-free labeling vary by region, and in many places, products labeled "gluten-free" must contain less than 20 parts per million (ppm) of gluten, which is considered safe for the vast majority of people with celiac disease. Nonetheless, individual sensitivity levels can vary, and your approach highlights the importance of personalized dietary management for those with severe gluten intolerance.
    • Bebee
      Testing for celiac

      By Bebee · Posted

      I have been diagnosed with Microscopic Colitis (LC) for quite a few years, so I have been gluten-free and DF.  I would like to get tested for Celiac Disease because of the possibility of cross contamination and colon cancer.  And if you were hospitalized and didn't have a celiac diagnosis you could not get gluten-free food, I don't know if that is true or not.  Also because there is chance of colon cancer so I want to know if I have Celiac Disease and need to be on very restrictive diet.  The only testing I did was a sigmoid scope and Enter Lab but no gene testing.  I know I can go back to eating gluten for a few months, but I would worry you would have to stay home for the few months while getting gluten.  What other options do I have?  Should I do the gene testing?  Maybe through Entero Lab?  Any other tests?  How important is it to have Celiac diagnosed? Thank you! Barb
    • trents
      Hidden Gluten in distilled vinegar

      By trents · Posted

      Take it easy! I was just prompting you for some clarification.  In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution. Therefore, the condensate should be free of gluten, no matter if there was gluten in the original solution. The explanation contained in the second sentence I quoted from your post would not seem to square with the physics of the distillation process. Unless, that is, I misunderstood what you were trying to explain.
    • Mynx
      Hidden Gluten in distilled vinegar

      By Mynx · Posted

      No they do not contradict each other. Just like frying oil can be cross contaminated even though the oil doesn't contain the luten protein. The same is the same for a distilled vinegar or spirit which originally came from a gluten source. Just because you don't understand, doesn't mean you can tell me that my sentences contradict each other. Do you have a PhD in biochemistry or friends that do and access to a lab?  If not, saying you don't understand is one thing anything else can be dangerous to others. 
×
×
  • Create New...