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

New, And Need Advice Please!

little00blondie

Recommended Posts

little00blondie Rookie
little00blondie
Posted

Hey y'all- I am new to this, and desperatly need help, advice, and experience. My entire life I have had on and off bouts of what we call the "Brown family stomach" (many others have this so-called nervous and sensitive stomach in my family), in which I would have months of diareah, weight loss, illness, etc. at a very young age. However, we never looked into it further. As a teen, I found my menstration cycles so long and painful that I would sometimes have 2 in one month, or one the length of 2 weeks- to the point that a doctor told me I prob. wouldn't be able to have children. A month later, my newlywed husband and I became pregant! (And thankful, of course!)

My baby girl is nearly a year old, and the past month has been hell. My entire pregnancy I was violently ill and could barely put on weight. This past year I have been in and out of doctors with extreme stomach pain, bouts of constipation and diareah, weight loss, stomach destention, bloating and overall discomfort, slight (tiny bit) of depression, and recent bone pain. I was even hospitalized a few times. I have bounced between numerous doctors- all of whom disregard my symptoms as so-called stress, IBS, or "post partum depression." None of the IBS or reflux medicines they gave me worked (and I told them so)

I tested positive for gastritis and stomach iritation during an upper GI series, I was told during an endoscopy that my intestines screamed "celiac", and a nurse technician even went so far as to tell me how "not normal" my intestines appeared during an unrelated vaginal ultrasound. I am so sick of being sick- Im young, the picture of perfect health (a fitness/dance instructor, personal trainer, etc.) as far as lifestyle, and want to be living this new time wiht my child and hubby!

All dr.s have done is say that my stomach looks like celiac, my symptoms seem celiac, and I couldn't agree more. I have no doubt in my mind. However, my biopsy done was negative- although I was not told to eat gluten in the weeks prior (I was eating minimal amounts) and the dr. really seems neglegent about all matters of celiac. He did not explain anything to me at all, and has not returned a call since the biopsy (even after explaining the bad shape that my intestines were in.)

Out of frustration, I have been 100% gluten free this past week (to test things out myself), and already feel like the clouds have slightly parted and there is some sun shining through! Not huge improvement, but enough to have me feeling positive!!!!! I am very bodily aware person

Has anyone had similiar experiences? Everything adds up, but I still am confused? Would appreciate any words of wisdom!!! Thank you!!!! : )

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

Celiac.com Sponsor (A8-M):


Lisa Mentor
Lisa
Posted

Hello and welcome to our world.

Since you have had a endo that screamed Celiac and you have had a positive dietary response...my bet is that you have your answer.

I would suggest that you read as much as you can from this board. There are some very dedicated people, informed and very generous in their knowledge with their willingness to share.

Gluten is a tricky monkey to find, because it's every where. Please check you lipsticks, lotions, shampoos or any meds that you might be taking. Anything that can get into your mouth can be subject.

Again, welcome and please feel free to ask. All questions will be answered.

chatycady Explorer
chatycady
Posted

Mammagoose is right! There is tons of information on this sight that is helpful. I started to feel better also, but was still having troubles and then I read on this website, that I may also have lactose intolerance. There is a good article about why lactose may be a problem. Hopefully in a few months I'll be able to eat cheese again. :rolleyes:

Everyone here has a story to tell. I hope you get better so you can enjoy your family!

Archived

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

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


  • Member Statistics

    • Total Members
      127,881
    • Most Online (within 30 mins)
      7,748
    Tam P
    Newest Member
    Tam P
    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...