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

Begging For Help - Mil Can't Absorb Potassium


Don Mills Diva

Recommended Posts

Don Mills Diva Newbie

Hi,

I am so hoping that someone can help me.

My beloved mother-in-law has been celiac for many years and was very recently diagnosed with cancer of the lymph nodes. She had her first chemo treatment a week ago and had severe side effects that has necessiatated her hospitalization.

One of the major problems is that her body cannot seem to hold onto potassium and right now the doctors can't figure out why or how to counteract it. They are currently trying to figure things out but cannot proceed with further chemo treatments for her cancer until her potassium count is at a normal level and will stay there.

This is not a ? of her not getting the potasssium - she has been taking a supplement and is currently on a drip - it's a ? of why her body refuses to hold onto it.

Any and all insights are gratefully accepted - we are sick with worry.

Thanks in advance,

Kelly


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



Celiac.com Sponsor (A8-M):



RiceGuy Collaborator

Well, whatever you find out, it might be difficult to convince the doctors of it. Since they don't already know the answer, that suggests it isn't in the medical literature, so I'd suggest gathering a lot of data and evidence to present to them.

The first thing which comes to mind is that deficiencies in other nutrients may be causing the loss of potassium. Magnesium is one such possibility. Also, the type of potassium supplement may also need to be changed.

Here are some articles on potassium, which will hopefully help you:

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

Take note of what this says about Angiotension Converting Enzyme:

Open Original Shared Link

I hope this helps. Please ask any questions you may have, and let us know what happens!

Mother of Jibril Enthusiast

Potassium is tricky, because it's not a typical vitamin/mineral where you can just add more. From what I understand, sodium and potassium are the two main electrolytes that control the flow of water in and out of your cells (osmosis). If your potassium is low, then your sodium is probably high (and vice versa). One of the symptoms of Addison's disease, for example, is high levels of potassium... which is why people with that condition tend to crave salt. One of the "treatments" for Addison's is purposefully adding extra salt to your diet, which forces the potassium back into balance.

I'm sorry your MIL is having such a difficult time! Obviously, cancer and cancer treatment is very stressful on the body... could she be having a problem with her adrenal glands?

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,731
    • Most Online (within 30 mins)
      7,748

    synjadanynja
    Newest Member
    synjadanynja
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.4k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      @Steve-n-Portland, there is a difference in the requirements to use the label "Gluten Free" and the label "Certified Gluten Free". "Gluten Free" is governed by FDA regulations and has a ceiling of 20 ppm. "Certified Gluten Free" is a labeling convention used by the GFCO, an independent international third party certifying group that uses 10 ppm as its standard.
    • trents
      We have had numerous reports from forum participants experiencing gluten reactions from Trader Joe "gluten-free" products. It seems it's not a good place for the celiac/gluten sensitive community to shop.
    • Steve-n-Portland
      Also, a class action lawsuit was launched in 2024 against Trader Joe's re: their " gluten free" everything bagels. They tested at 269ppm. (Personally, I am not sure they will win. The FDA says that the *ingredients* have to be less than 20ppm for a company to label something "gluten-free."  In order to be certified as gluten-free by the GFCO, the *final product* needs to be less than 20ppm. That said, the lawsuit is arguing that most people read that label and assume the final product is safe for people with celiac. Thus, many people were made sick. And being sick can have costly consequences in regard to work or school, depending when one becomes ill.)
    • Steve-n-Portland
      Correction: My previous post refers to hickory products when I actually meant bakery products.
    • Steve-n-Portland
      Trader Joe's "gluten-free" hickory products are definitely not celiac safe. Their own website used to have a sidebar acknowledging this. Trader Joe's contracts out for their products, or obtains products elsewhere and puts their brand on it. Is Trader Joe's acknowledges, the facilities in which their products are made may change without notice, and ingredients or sources for ingredients may change without notice. Every time I tried Trader Joe's "gluten-free" muffins, breads, tortillas, etc, I had a reaction. The worst reactions were from the muffins (which are about 440 cals apiece, btw). 
×
×
  • Create New...