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Husband Of Celiac Feeling Affects


BamBam

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BamBam Community Regular

My husband, by mistake, has not eaten much wheat, if at all since my kitchen is pretty much gluten free. Anyway, he commented that he has not been near as bloated lately, he has been having much more normal bowel movements, hardly any diarrhea (the toilet has been clean for a week!!) . And he is not constipated for five or six days. He does eat school lunch and he probably eats some here and there, but not the normal toast for lunch, sandwich for lunch, cookies, etc etc etc. He did this totally without thinking. I offered to take a loaf of his bread out of the freezer and his comment was, "no way, I don't want to feel like crap."

I have never been formally diagnosed, and I don't plan on getting that done. I have just chosen to eat this way, because I feel so much better. My husband, most likely, will not get any tests done either.

I want to know what symptoms Celiac is actually associated with and if there is medical proof to back it up?

BAMBAM


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VegasCeliacBuckeye Collaborator

What are the symptoms? How long have they been present? How often do they occur?

Abdominal cramping/bloating

Abdominal distention

Acidosis

Appetite (Increased to the point of craving)

Back pain (Such as a result of collapsed lumbar vertebrae)

Constipation

Decreased ability to clot blood

Dehydration

Diarrhea (See Stools below)

Edema

Electrolyte depletion

Energy loss

Fatigue

Feet (Reduced fat padding)

Flatus (Passing gas)

Gluten ataxia

Mouth sores or cracks in the corners

Muscle cramping (Especially in the hands and legs)

Night blindness

Skin (Very dry)

Stools (Loose? Hard? Small? Large? Foul smelling? Floating? Clay, Light tan or Gray-colored? Highly rancid? Frothy?)

Tongue (Smooth or geographic - looks like different continents)

Tooth enamel defects

Weakness

Weight loss

B. The Patient's Emotional State

What is the patient's emotional state? Is it consistent throughout the day? When and for how long do the symptoms occur?

Depression

Disinterested in normal activities

Irritable

Mood changes

Unable to concentrate

C. Additional Conditions

What else is involved? Other diseases? Other organs?

Amenorrhea

Iron-deficiency anemia

Bone disease

Hyperparathyroidism

celiac3270 Collaborator

There are a few possibilities:

  • That he has celiac also
  • That he has a wheat allergy or sensitivity
  • That he just doesn't feel well when he eats it. My mom doesn't have celiac disease, but certain wheat products can cause bloating, etc. We weren't supposed to eat wheat--our digestive systems can't digest part of it...

BamBam Community Regular

Broncobux

My husband is diabetic, he has for the last ten years or so, lots of diarrhea, boated, gassy, has to burp all the time. He says he has to drink pop to get the air out of his stomach. He is also taking Nexium. He has a huge appetite, about 50 pounds over weight. He also has bad teeth in general. He also has mood chjanges but I usually hook that with his blood sugar levels. The higher the sugar, the worse it gets.

I was looking for a list of symptoms taht so that I could show it to him and he can make a decision. Thank you for the list.

I am self diagnosed, and I know my body, I am never going to touch wheat again. My husband has always eaten what I do, I don't cook two separate meals, but the last few months he stopped eating cereal, and now he hardly ever eats toast or sandwiches, although he did eat a hot dog the other day. He says he just feels so much better.

bambam

plantime Contributor

Sounds like your husband has been showing signs and symptoms of celiac or at least gluten intolerance. Since celiac messes up the small intestine, it also messes with blood sugar levels. It could be that part of his diabetes is actually because of the gluten problem. I'm glad he is feeling better!

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    • trents
      Take it easy! I was just prompting you for some clarification.  In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution. Therefore, the condensate should be free of gluten, no matter if there was gluten in the original solution. The explanation contained in the second sentence I quoted from your post would not seem to square with the physics of the distillation process. Unless, that is, I misunderstood what you were trying to explain.
    • Mynx
      No they do not contradict each other. Just like frying oil can be cross contaminated even though the oil doesn't contain the luten protein. The same is the same for a distilled vinegar or spirit which originally came from a gluten source. Just because you don't understand, doesn't mean you can tell me that my sentences contradict each other. Do you have a PhD in biochemistry or friends that do and access to a lab?  If not, saying you don't understand is one thing anything else can be dangerous to others. 
    • Mynx
      The reason that it triggers your dermatitis herpetiformis but not your celiac disease is because you aren't completely intolerant to gluten. The celiac and dermatitis herpetiformis genes are both on the same chronometer. Dermatitis herpetoformus reacts to gluten even if there's a small amount of cross contamination while celiac gene may be able to tolerate a some gluten or cross contamination. It just depends on the sensitivity of the gene. 
    • trents
      @Mynx, you say, "The reason this is believed is because the gluten protein molecule is too big to pass through the distillation process. Unfortunately, the liquid ie vinegar is cross contaminated because the gluten protein had been in the liquid prior to distillation process." I guess I misunderstand what you are trying to say but the statements in those two sentences seem to contradict one another.
    • Mynx
      It isn't a conjecture. I have gotten glitened from having some distilled white vinegar as a test. When I talked to some of my scientists friends, they confirmed that for a mall percentage of people, distilled white vinegar is a problem. The cross contamination isn't from wheat glue in a cask. While yhe gluten protein is too large to pass through the distillation process, after the distillation process, the vinegar is still cross contaminated. Please don't dismiss or disregard the small group of people who are 100^ gluten intolerant by saying things are conjecture. Just because you haven't done thr research or aren't as sensitive to gluten doesn't mean that everyone is like you. 
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