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

Gluten Or Stomach Virus

angel42

By angel42
in Coping with Celiac Disease

Recommended Posts

angel42 Enthusiast
angel42
Posted

Hi,

Maybe someone can help me. Is there any way to tell whether you are terribly sick from gluten or if you have a stomach virus. I really never run a fever, so that would not be an indication. My stomach is KILLING ME today. There is a stomach virus going around my office but the symptoms of the virus are the same as being glutened. (terrible cramping, Big D etc) I can't think of how I may have been glutened so maybe I am actually sick or maybe I got glutened and did not know about it. I really have no idea.

Can anyone help?

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

Celiac.com Sponsor (A8-M):


tarnalberry Community Regular
tarnalberry
Posted

If the symptoms are the same for you, then it's quite possible that you won't be able to tell. In the end, it doesn't entirely matter - you've got to ride both of them out, avoiding any possible source of either.

blueeyedmanda Community Regular
blueeyedmanda
Posted

I agree with Tarnalberry on this one. It's a tough call between which is which. The only thing I know for sure is it is not fun. Hope you feel better soon.

sunshinen Apprentice
sunshinen
Posted

I go with what makes the most sense. If everyone at work is sick, and I can't attribute a glutening to anything, probably just a plain-ol' everyday virus. :(

Hope you feel better soon!

miles2go Contributor
miles2go
Posted
Hi,

Maybe someone can help me. Is there any way to tell whether you are terribly sick from gluten or if you have a stomach virus. I really never run a fever, so that would not be an indication. My stomach is KILLING ME today. There is a stomach virus going around my office but the symptoms of the virus are the same as being glutened. (terrible cramping, Big D etc) I can't think of how I may have been glutened so maybe I am actually sick or maybe I got glutened and did not know about it. I really have no idea.

Can anyone help?

Hi angel42,

Like you, I really never run a fever and like you, my stomach is killing me and has been bothering me on and off for a few days now and yesterday I threw up. I don't know where you are, but I think what I have is indeed a stomach virus, especially since I was in three doctor's offices and the hospital last week; I think I picked up something and hopefully don't spread it to the people that I usually hang out with. Subtle differences might be able to tell you. For instance, when I get glutened, I don't have stomach trouble, it's usually in my lower GI and while I'm having those troubles, too, it's the stomache ache and vomiting that are different. You might be able to tell these things after a few accidental glutenings, not entirely a happy thought.

Hope you feel better soon! I plan to give it two weeks and then maybe mention something to my doctor.

Sweetfudge Community Regular
Sweetfudge
Posted

dunno about you, but i usually start getting some serious stomach churning about 1/2 hour after eating gluten. then the gas starts....and lasts for several days. the only time i ever get confused is when i'm starting my period....:P

hope you get feeling better ;)

Archived

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

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


  • Member Statistics

    • Total Members
      126,772
    • Most Online (within 30 mins)
      7,748
    Claudia Hyde
    Newest Member
    Claudia Hyde
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.7k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Jack Common
      What should I do with these test results?

      By Jack Common · Posted

      Thank you for your help!
    • trents
      Importance/Necessity of a gluten-free kitchen??

      By trents · Posted

      Eating out at restaurants is the single most risky environment for cross contamination.  Shared oven racks should be thoroughly cleaned after being used for cooking/baking of gluten containing foods. Better yet, purchase a second set of racks that are used only for one or the other.
    • Brandy969
      Importance/Necessity of a gluten-free kitchen??

      By Brandy969 · Posted

      This is an expanding question on this topic, I’m not sure where to put it…. I get mixed answers on this but sense I’m Coeliac and my husband isn’t we do still use the same kitchen and cooking utensils-for the most part. I was told by dietitians and GI dr that only soap and water will “kill” the gluten. I am still so confused about this topic, even after being gluten-free for 3 years. I’m sure I’ve accidentally gotten cross contamination, but haven’t knowingly put anything with gluten in my mouth! I probably get more contamination from eating out than in our “shared kitchen”. I make all my bread in a gluten-free bread machine, and he generally uses a toaster oven to heat up gluten containing items. I bake both regular and gluten-free items in our oven, (Not at the same time). I’m constantly wiping down counters and cabinets with soap and water. I keep gluten-free items in a separate cabinet. I don’t seem to be super sensitive to gluten. I was confirmed by blood and on colonoscopy about 15 years ago, but continued eating Gluten not really knowing the damage I was doing to my body.  Can anything besides soap and water “kill” gluten? How hot would an oven have to be before killing it? So any kind of soap and any temp of water omit the gluten? That makes no sense to me if a 500 degree pizza oven won’t kill it. How can a dab of soap and lukewarm water do what heat can’t do?   thank you for putting this where it needs to be if this is the wrong spot!  sincerely needing advice, Brandy J  
    • trents
      What should I do with these test results?

      By trents · Posted

      I would say the tTG-IGA would be sufficient.
    • Jack Common
      What should I do with these test results?

      By Jack Common · Posted

      I think I don't have any symptoms now. I have some fogginess but I'm not sure whether it's gluten. I think the gut related problems I described above were caused because I had giardiasis. It was treated and now I feel much better. However I started a gluten free diet after the parasite treatment so it's a bit unclear what was the reason. I'm going to repeat the tests after 2 months from now eating gluten to be sure it was giardiasis. Is it enough to do just "Deamidated gliadin peptide IgA" and "The Tissue Transglutaminase IgA antibody"? Because my Immunoglobulin A result is normal IgG tests are not necessary if I understand it right. By the way, Merry Christmas!
×
×
  • Create New...