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Mood Swings?

madlinmom

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geokozmo Rookie
geokozmo
Posted

Yes I have the same symtom, complusion, anger, mood swings when (if by chance) on gluten. i do take sme vitamins but I dont see the difference. The main thing is to avoid gluten. If I keep my diet my mood is stable and I feel okay. (In spite of normal daily problemsolving issues.)

Geo

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Leslie-FL Rookie
Leslie-FL
Posted

Ooooohhhh, yeah! I have mood swings, depression, horrible bouts of indecision, and a lack of focus that almost cost me my job before I realized that my problem was gluten.

Someone also mentioned hormones - I have PMDD and started on YAZ last year, about four months after beginning the gluten free diet. It has made a big difference, but I'm sure that the gluten free diet has made an even bigger difference. On those occasions that I am accdientally glutened, I find the next entire cycle is much more difficult, so it must throw everything out of balance.

Amazing, how one little food ingredient can turn a person's entire life completely inside-out.

I also take a really good multi vitamin, as well as B-Complex and Calcium and Magnesium. If I forget to take them for a couple days, I can definitely feel the difference (fatigue, malaise, etc.).

  • 8 months later...
TearzaRose Explorer
TearzaRose
Posted

I've only been gluten free for 3 days now, but I feel like a completely different person! I am normally VERY moody, snap easily at my daughter and on the verge of tears very often.

I feel so great!

I think maybe some people who get grumpier after going gluten free may not be getting enough carbs in their system. I know that carbs can affect mood, and when you go gluten free, your choices can be so limiting.

As far as being frustrated when you're out and about and suddenly need something to eat-do what i do...always have something with you! A gluten free snack bar, fruit, pack of tuna, some nuts-whatever you can eat. takes the frustration out of the situation pretty easily.

ravenwoodglass Mentor
ravenwoodglass
Posted
I've only been gluten free for 3 days now, but I feel like a completely different person! I am normally VERY moody, snap easily at my daughter and on the verge of tears very often.

I feel so great!

I think maybe some people who get grumpier after going gluten free may not be getting enough carbs in their system. I know that carbs can affect mood, and when you go gluten free, your choices can be so limiting.

As far as being frustrated when you're out and about and suddenly need something to eat-do what i do...always have something with you! A gluten free snack bar, fruit, pack of tuna, some nuts-whatever you can eat. takes the frustration out of the situation pretty easily.

I am so glad you are having a good response to the diet. For some of us another possible factor with mood swings after going gluten free is that they will go through withdrawl. Not everyone experiences this but for some the first week is a real tough time. It sounds like you are coping with this well and the suggestion to always have a safe food with is a real good one.

  • 4 years later...
Herreralovv Rookie
Herreralovv
Posted

Ugh me too. I get terrible mood swings. I get so b%$@#y that even i hate myself when i get like that. The bad thing is that i say bad rude comments to my husband in front of ppl, and i know im coming across as the mean controlling witch. Its uncontrollable, im not normaly like that, before i was celiac i was shy,quiet and everyone saw me as that nice girl. But now i believe ppl see me as the rachet mean wife. Lol i just feel bad for my husband, cus he has to deal with me.

  • 2 weeks later...
BelleVie Enthusiast
BelleVie
Posted

I am also very angry and moody when I get glutened, and it's a total jekyl and hyde thing. I'm normally very calm, focused, and nice, but if I ingest gluten, I suddenly turn into a crazy person with irrational outbursts of anger. I call it the "gluten furies." :D I have found that cranking up some loud music and going for an "angry run" really helps to get out that burst of negative energy. It doesn't solve the problem completely, but it helps. 

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    • trents
      Oats gluten free?

      By trents · Posted

      Okay, Lori, we can agree on the term "gluten-like". My concern here is that you and other celiacs who do experience celiac reactions to other grains besides wheat, barley and rye are trying to make this normative for the whole celiac community when it isn't. And using the term "gluten" to refer to these other grain proteins is going to be confusing to new celiacs trying to figure out what grains they actually do need to avoid and which they don't. Your experience is not normative so please don't proselytize as if it were.
    • Levi
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      By Levi · Posted

      When I was first Dg’d I researched like mad. One thing I remember from then, which may have changed with advancement in medical science, is that Coeliac is a first generation disease which means either you or your husband need be Coeliac for your daughter to have inherited it. Far as I know, and I’m not a scientist just a victim, the amount of gluten (wheat, rye, or barley) one consumes does not cause a person to contract Coeliac Disease. So if neither of you as her biological parents have Coeliac then your daughter cannot pass any blame should she contract this horrific disease.     It’s humbling, and sometimes I believe GOD allows such as these autoimmune diseases for those who need it most. 
    • Lori Lavell
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      By Lori Lavell · Posted

      The body reacts to all grain proteins in all grains from my observation. Call it Gluten, Gliadin, which is what they test for commonly, however, I am Celiac and react with dermatitis herpetiformis to corn and the glutenous protein in it is called Zein. They only test for Gliadin. Testing needs to be updated in my opinion. It only take a small parts per million to continuously create systemic inflammation. This is not productive to healing and all grains contain some for gluten like substance. It's called Molecular Mimicry.
    • Scott Adams
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      Thank you for sharing your perspective. It's true that many grains contain proteins that are technically classified as "glutens" (like zein in corn and orzenin in rice), but it's important to clarify that these proteins are not the same as the gluten found in wheat, barley, and rye, which contains gliadin and glutenin. These specific proteins are the ones that trigger an autoimmune response in people with celiac disease. For individuals with celiac disease, the primary concern is avoiding gluten from wheat, barley, and rye, as these are the grains scientifically proven to cause damage to the small intestine. While some people with celiac disease or non-celiac gluten sensitivity may also react to other grains, this is not universal and varies from person to person. For most people with celiac disease, grains like corn and rice are considered safe and are widely recommended as part of a gluten-free diet. That said, you raise an important point about systemic inflammation and individual tolerance. Some people may indeed have sensitivities to other grains or find that eliminating additional grains helps them feel better. However, it’s crucial to differentiate between celiac disease, which requires strict avoidance of wheat, barley, and rye, and other conditions or sensitivities that may involve broader dietary restrictions.
    • trents
      Oats gluten free?

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      I disagree, Lori. Gluten is a particular protein, not a category of proteins. It is found in wheat, barley and rye. Other cereal grains have proteins that resemble gluten to one degree or another but are not gluten. Gluten is gluten. Avenin is avenin. But yes, it is true, that informally speaking, some have used the term "gluten" to refer to the proteins found in these other cereal grains. It's like the term "kleenex" has come to refer to all facial tissues.
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