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

Strange Abdominal Symptom

lotusgem

Recommended Posts

lotusgem Rookie
lotusgem
Posted

Hi Everyone! Before I get into my question, I want to say how impressed I am with all the caring and informed people in this group. Wow! I'm fast becoming addicted to this message board. :)

My question has to do with a symptom that I had as a pre-teen, more than 30 years ago. You see, until I had learned about Celiac disease and begun the diet several months ago, I had forgotten all about these unpleasant spells that I used to endure from time to time as a child. I feel certain that they were directly a result of Celiac, and wondered if anyone knows what they were. I used to sometimes feel my lower abdomen start to stiffen and get hard and I would hobble into my bedroom and lay down on my back. I could feel and see the outline of my innards start to swell or inflate and push out from what would normally be a flat stomach. It would continue to get worse and worse for a couple of minutes or so. I remember reaching out and touching the area and it was hard as a rock, and the part that was raised resembled the shape of a hose. I was vaguely aware of anatomy and decided that from the looks of the form, that it was probably my intestines. It was very scary for me as a child, not to mention painful. I was always afraid that something would burst. But after a few minutes the stress would subside and whatever was going on down there would relax and my stomach would flatten out again. Odd, but I never told anyone about it, either family or doctor. Can anyone tell me what was going on there?

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

Celiac.com Sponsor (A8-M):


celiac3270 Collaborator
celiac3270
Posted

Hmm...I don't know--I used to have a strange abdominal symptom--not sure if it was celiac or the malrotation, but when I felt sick, all the muscles in my stomach would tense up completely--making it look I had really amazing abs :lol: and my stomach would....get sucked inwards--without me trying to or anything....I think that was malrotation, not celiac, but another weird stomach thing. Sorry I can't help with your situation, cause mine was basically the opposite.

lotusgem Rookie
lotusgem
Posted
  • Author

Thanks, celiac3270 for taking the time to reply. I wonder if it was malrotation. After I read your post, I did a little research on the subject. If what I understand is correct, the right side of the abdomen is where the action takes place, and that's the side that was most affected in myself. What I wonder now is if there is a connection between Celiac and this birth defect. Seems like I've noticed a few people participating in this message board that say they have both. Well, I saw your earlier post about your recent operation; I hope that you stay well and happy!

Paula :)

celiac3270 Collaborator
celiac3270
Posted

Thank you :)--it's been 19 days now w/o getting sick--I haven't gone that long in over a year!

Really? Who else has this? Also, I'm not trying to suggest that you have that-- do you still get that symptom or was it just in the past? If you no longer get the symptom, I think it would effectively rule out malrotation. If not--well, you said it started as a child...so who knows?

lotusgem Rookie
lotusgem
Posted
  • Author

Way to go, celiac3270! 19 days and counting! You're on a roll (mal-ROLL-tation :D )

Gosh, I wish that I could tell you who I thought I saw that had both Celiac and malrotation, but I have no idea. I've been all over this message board and just don't remember, but could swear there were others. I realize that you are not suggesting that this could be the problem, but still, it is interesting and I had decided to research it but had forgotten the name. So you did me a nice favor by reminding me! No, I haven't had any other symptoms like that since childhood. That means that I can rule it out, huh? I had wondered about that. Well, good. Maybe we'll talk again sometime.

Take care.

Paula

celiac3270 Collaborator
celiac3270
Posted

Yes--your intestines wouldn't be twisting as a child and then all of a sudden stop--this is ongoing and will not be present without symptoms of some sort--which is why they usually find it at birth--often a baby has a problem, such as projectile (or green) vomiting. So yes--you can rule out malrotation. Congratulations, your intestines aren't messed up structurally :lol::D

Archived

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

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


  • Member Statistics

    • Total Members
      127,885
    • Most Online (within 30 mins)
      7,748
    susieq312
    Newest Member
    susieq312
    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

    • trents
      Anyone else with very high HDL?

      By trents · Posted

      But HDL is considered to be the "good" cholesterol, right?
    • plumbago
      Anyone else with very high HDL?

      By plumbago · Posted

      Since some time between 2010 and 2014, my HDL-C has been going up and you might even say elevated. The last time I could find in my records that my HDL was normal was in 2014 when it was 67. Last week, it was 101, and it’s been 88 and above since about 2015. A significant life event happened in 2010 when I was diagnosed with Celiac disease and in May of that year began a gluten free diet. An informal perusal of a previously posted topic on HDL on this forum shows that a lot of members responding had high normal or high levels of HDL, so it doesn’t seem to be that unusual. But because my HDL numbers have been so high for so long, I am now officially concerned enough that I will probably reach out to a cardiologist who specializes in lipids. I would like to know if I should have a genetic test, as a specific genetic mutation can be one reason for high HDL numbers. I will also ask if he/she thinks a cardiac work up including a coronary artery calcium score should be considered. I think by now most of us are done with the ridiculous good and bad cholesterol labels; the amount of what we don’t know about HDL is quite large. For me my questions include is it a matter of production or an inability to clear HDL, and are the high levels having an effect on my vasculature (or a result of a less than optimal vasculature)? My last TSH level was normal, so it's likely not a thyroid issue. I also take B12 regularly. I’ve read that niacin can cause HDL levels to go up, but B12 is not niacin, and I could find no definitive link between robust B12 supplementation and abnormally high HDL levels. Any input is appreciated! Plumbago
    • 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
×
×
  • Create New...