gluten-free A Cruel Joke On Me?!

[Cath724]

Hi all,

It's only been a week and a half that I've been gluten-free, but I'm really finding my symptoms very ironic--I was one of the "lucky ones" who was largely symptom-free before, but as soon I stopped ingesting gluten, I've gotten every symptom on the list! GI "issues," limbs keep falling asleep, fatigue, irritability, edema, ataxia, lactose intolerance, dry eyes, itchy skin, and the list goes on! I've read of the gluten withdrawal, but can anyone relate to my situation? Is it possible I'm already more sensitve and am unknowingly ingesting gluten somewhere, or is this normal for the silent type of celiac disease? It seems odd to NOW have all the symptoms that gluten causes...

Thanks (again!)

[ShayFL]

I felt worse before I felt better. So it is possible that it is withdrawal/detox symptoms. But also keep in mind that if you ate gluten regularly, that removing it all from your diet is a major change and your body will need to "figure" out the "new deal".

Also, what have you replaced the gluten with? Corn? Rice? It is possible that you increased another grain that you are sensitive too that is causing these symptoms.

It takes some sleuthing to find out the foods that bother you. I am a WIP myself.

[cruelshoes]

It is not uncommon to get worse before you get better. There can be a detox effect in a lot of people. Also, gluten has an opiate effect in the brain, and it can definitely cause withdrawl symptoms. Unfortunately, too, many find that their reactions to gluten get stronger the longer they are gluten free. I am one of those. Before I was DX, I would not notice a single gluten intake because I was sick all the time. But now that I am feeling well, if I get into the smallest crumb of gluten I get violently ill.

Have you rid yourself of as much gluten as is humanly possible? Checked all your meds, lotions, cosmetics? Do you use a shared kitchen? Have you replaced your toaster, wooden spoons, collander, etc.? Have you replaced all the condiments that are prone to double dipping - butter, PB&J, Mayo, etc? We all make mistakes in the beginning, and it is possible you are not being as gluten-free as you think you are. That's not an insult, we all have to work the steep learning curve of the gluten-free diet.

[Cath724]

Thanks for the advice. And I certainly don't take the questions on gluten as an insult, because I'm about as amateur as they come right now! Rather than get completely overwhelmed all at once, I've been trying to have a positive attitude about the whole situation and do a little research everyday (I'm on my second book, and reading these forums). To answer your questions, I've not eaten anything that either wasn't labeled gluten-free, or that I called the company first to confirm. My first and foremost obstacle will be eating the right foods, not just gluten-free ones--- I'm having a challenge getting my protein because I'm a vegetarian and all of the pseudo-meats (veg.burgers, sausages, etc.) where I live contain wheat, so I'm depending on AdvantEdge protein shakes right now to supplement. Basically, the high carbs and lower protein is likely why I feel so sluggish, on top of the withdrawal.

Thanks again! Any advice is always appreciated

[purple]

  Cath724 said:

Thanks for the advice. And I certainly don't take the questions on gluten as an insult, because I'm about as amateur as they come right now! Rather than get completely overwhelmed all at once, I've been trying to have a positive attitude about the whole situation and do a little research everyday (I'm on my second book, and reading these forums). To answer your questions, I've not eaten anything that either wasn't labeled gluten-free, or that I called the company first to confirm. My first and foremost obstacle will be eating the right foods, not just gluten-free ones--- I'm having a challenge getting my protein because I'm a vegetarian and all of the pseudo-meats (veg.burgers, sausages, etc.) where I live contain wheat, so I'm depending on AdvantEdge protein shakes right now to supplement. Basically, the high carbs and lower protein is likely why I feel so sluggish, on top of the withdrawal.

Thanks again! Any advice is always appreciated

We were looking for a protein snack last night. Popcorn has 6 grams of fiber and 6 grams of protein in 1/4 cup (I assume that is prepopping). I buy Natural Value, organic and pop it in unrefined coconut oil with no added butter and a dash of salt. Cook it in more oil if its too dry the first time. Its a healthy snack.

[ericjourney]

Cath--

Keep up the good work on finding wheat-free vegetarian alternatives. I like brown rice protein shakes, available at most health food stores. I recommend running it through the blender to dissolve well though.

And yes, I too felt worse before I felt better. Before diagnosis I ate gluten all the time, and I was just generally sick all the time. But now that I'm gluten-free and my intestines have had time to heal, I have a much stronger reaction to even a small amount of gluten contamination.

You're on the road to recovery. Stick with it.