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

Is This A Rxn To Advil? Or Food?


srall

Recommended Posts

srall Contributor

Hi everyone. I am really new to this site but have been getting so much good info from it. If nothing else it helps to make me feel less crazy.

Here's my question (which I'll try to keep short and sweet) with a tiny bit of background. When I found out I was gluten intolerant back in March 2010 I was on a whole foods detox diet. After two weeks I felt amazing. I did try and add wheat back in only to get sick again, and again, and again...until I finally accepted the fact that I was gluten intolerant. Slowly I began adding other foods back in, and slowly I began feeling a little sick again.

Now I'm back on the same diet as I was in March but I can't seem to get back to feeling as good as I was then. There's always some little food reaction, mostly with joints as I try and figure out all the different things I'm sensitive to. (No wheat, wine, dairy, soy, coffee)

Two days ago I cheated and had some coffee with rice milk, and I also at out at a (gulp...) pizza place with my daughter where I had a salad.

Within 24 hours a lymph node under my right ear started swelling and became very painful. So painful that last night I finally broke down and took some advil to manage the pain. I probably haven't taken an advil in 5 months. Today I'm foggy and my stomach is bothering me. Could this be from the advil, or I'm wondering if the swollen lymph node is a food rxn and these other symptoms are just following close behind.

Has anybody else dealt with the swollen glands from eating gluten...or is advil a problem. I thought it was gluten free?


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



Celiac.com Sponsor (A8-M):



Lisa Mentor

Hi everyone. I am really new to this site but have been getting so much good info from it. If nothing else it helps to make me feel less crazy.

Here's my question (which I'll try to keep short and sweet) with a tiny bit of background. When I found out I was gluten intolerant back in March 2010 I was on a whole foods detox diet. After two weeks I felt amazing. I did try and add wheat back in only to get sick again, and again, and again...until I finally accepted the fact that I was gluten intolerant. Slowly I began adding other foods back in, and slowly I began feeling a little sick again.

Now I'm back on the same diet as I was in March but I can't seem to get back to feeling as good as I was then. There's always some little food reaction, mostly with joints as I try and figure out all the different things I'm sensitive to. (No wheat, wine, dairy, soy, coffee)

Two days ago I cheated and had some coffee with rice milk, and I also at out at a (gulp...) pizza place with my daughter where I had a salad.

Within 24 hours a lymph node under my right ear started swelling and became very painful. So painful that last night I finally broke down and took some advil to manage the pain. I probably haven't taken an advil in 5 months. Today I'm foggy and my stomach is bothering me. Could this be from the advil, or I'm wondering if the swollen lymph node is a food rxn and these other symptoms are just following close behind.

Has anybody else dealt with the swollen glands from eating gluten...or is advil a problem. I thought it was gluten free?

Open Original Shared Link

Advil is indeed gluten free.

Have you been tested? Have you considered that you may have a gluten allergy as well as a wheat or gluten intolerance?

srall Contributor

Yes I've been tested for a wheat allergy. I am NOT allergic to wheat. Gluten intolerance is a self diagnosis...but years of arthritis, brain fog, migraines, stomach issues, brain fog, fatigue cleared when I eliminated gluten.

Lisa Mentor

Yes I've been tested for a wheat allergy. I am NOT allergic to wheat. Gluten intolerance is a self diagnosis...but years of arthritis, brain fog, migraines, stomach issues, brain fog, fatigue cleared when I eliminated gluten.

I'm sorry, when you mentioned that you reintroduced wheat, I thought that was a possibility.

Well... here is some information you can ponder:

Open Original Shared Link

Sometimes we need to ask questions, in order to direct members in the proper direction. :D

As a "self diagnosed" gluten intolerant, I would encourage you to have and endoscopy exam. With years of "stomach issues", it might be wise to rule out some potential serious issues.

ravenwoodglass Mentor

You may want to have a doctor look at the swelling. It does sound like you may have had a gluten reaction to the meal from your description of your symptoms today. Whether the lymph node is related to the glutening I don't know. However when you have a node swell so markedly it is a good idea to have it looked at. It may even turn out to be some kind of a cyst and not a node at all.

If you do decide to get formally tested for celiac you should get back on gluten ASAP as since you have had a few months off of it you would need to do a challenge for a couple of months. You could also have something else going on either another intolerance, CC issues if your home isn't gluten free or CC from non-food sources. Your doctor can test for other issues like refractory sprue or Chrons, ulcers etc without a challenge but not for celiac.

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - trents replied to Bebygirl01's topic in Related Issues & Disorders
      1

      How many people here are aware that there are 9 types of gluten that Celiacs should be aware of?

    2. - Bebygirl01 posted a topic in Related Issues & Disorders
      1

      How many people here are aware that there are 9 types of gluten that Celiacs should be aware of?

    3. - Scott Adams replied to Dawn Meyers's topic in Related Issues & Disorders
      21

      Vaccines

    4. - knitty kitty replied to Dawn Meyers's topic in Related Issues & Disorders
      21

      Vaccines

    5. - knitty kitty replied to Tyoung's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      8

      Increasing symptoms after going gluten free


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      128,005
    • Most Online (within 30 mins)
      7,748

    anjie patterson
    Newest Member
    anjie patterson
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.6k

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)

    • There are no registered users currently online

  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      @Bebygirl01, if you want to play word games with the term, "gluten", we can do that. The proteins you list in these other cereal grains besides wheat, barley and rye are somewhat different from that found in wheat, barley and rye and, technically speaking, are not "gluten". Technically speaking, "gluten" should only be applied to a particular protein found in wheat, barley and rye. These other cereal grain proteins have their own names (avenin, secalinin, zein, etc). Unfortunately, confusion has been created in popular and pseudo scientific literature by the informal use of the term "gluten" when talking about the proteins found in these other cereal grains such that you sometimes read about "corn gluten", "oat gluten", "rice gluten", etc. But these are actually misnomers, with "gluten" having been added on as an informal appendage to the actual protein names. Having said that, the protein structures of these other cereal grains is close enough to gluten that, for some people, they can cause a celiac type reaction. But this is not true for most celiacs and those who fall into the NCGS category. Apparently, it is true for you. This whole idea that cereal grains are bad for all of us has been popularized by books such as Dangerous Grains for years but it is not a widely accepted idea in the scientific community.
    • Bebygirl01
      On my Celiac journey and discovered I was also reacting to other types of gluten. The FDA in it's finite wisdom only classifies 'wheat, barley and rye' as the gluten's to be considered when a company tests for and stamps their products as gluten free. I am curious as to how many of you are aware of the other types of glutens? And another question to those on a 'traditional' gluten free diet , who are also still sick and struggling, are you also reacting to these other types of gluten as listed below? NOTE:  The new movement if you want to call it that, is now called 'grain free' and that is the true definition of gluten free. I no longer suffer with ataxia, confusion, anxiety, depression, OCD, Insomnia, ADD, acid reflux, dermatitis herpetiformis, migraines, headaches, and weight issues all due to going 'grain free'. I hope to reach as many of you out there that are still struggling and unaware of what might be setting you off such as my most recent glutening was from a vegan supplement that contained 'magnesium sterate' and 'glucose syrup' both of which are from Zien (zane) gluten at 55%. I was covered in sores that were bleeding, I was seeing squigly lines when I was trying to drive, had acid reflux, insomnia, and nightmares all from the gluten in Corn. Here are the other types of glutens that Celiacs and Gluten Intolerant people also react to: Wheat -Alpha Gliadin Gluten- 69% Rye - Secalinin gluten-30-50% Oats-Avenin gluten -16% Barley-Hordein Gluten -46-52% Millet-Panicin Gluten-40% Corn-Zien Gluten -55% Rice-Orzenin Gluten-5% Sorghum-Kafirin gluten-52% and Teff-Penniseiten Gluten 11%.
    • Scott Adams
      I just want to mention again that IF thimerosal is used in a flu vaccine the amount of ethylmercury in a single vaccine dose would be extremely small, typically around 25 micrograms (µg) or less. For context, this is much lower than the levels of methylmercury found in some seafood. Ethylmercury is metabolized and excreted from the body much faster than methylmercury. Its half-life in the blood is about 7 days, compared to methylmercury, which can persist for months. The dose of ethylmercury in vaccines is far below the threshold known to cause toxicity so would not require chelation.
    • knitty kitty
      If you have poor reactions to vaccines, preservatives, sugar alcohols and metals, you may be deficient in Thiamine Vitamin B1.  Thiamine is needed in the immune response and production of antibodies.  Thiamine can be depleted by vaccines if you are already low to begin with due to the Malabsorption of Celiac Disease.  Thiamine can be destroyed by sulfide preservatives in vaccines, which can result in the body's poor response to vaccines.  Thiamine also chelates metals which allows those metals to be removed in the feces.  Chelation removes thiamine from the body, resulting in a state of thiamine deficiency.  Sugar alcohols need to be processed through the liver using thiamine.  Again, if you're low in thiamine as many Celiac are because of the Malabsorption of celiac disease, vaccines can be a tipping point, resulting in a thiamine deficient state. High doses of Thiamine required to correct thiamine deficiency states are safe and nontoxic.  Thiamine has no toxicity level.  Thiamine and the other B vitamins need to be taken together because they interact together to sustain health.   References: https://pubmed.ncbi.nlm.nih.gov/25542071/ https://pmc.ncbi.nlm.nih.gov/articles/PMC8533683/
    • knitty kitty
      @Pasballard, Keep in mind those gluten free processed snacks are not required to have vitamins and minerals added to them to replace vitamins lost in processing like gluten containing products.   We need the eight essential B vitamins to turn those carbs into energy to fuel our bodies and make enzymes that sustain life.  Sudden weight gain (or weight loss) can be symptomatic of Thiamine Vitamin B1 deficiency.  Thiamine is the B vitamin with the shortest storage time, and so  thiamine deficiency shows up first with vague symptoms like weight gain or loss, fatigue, not sleeping well, achy or cramping muscles, digestive issues and headaches.   Taking vitamin and mineral supplements helps boost your body's ability to absorb these nutrients which keeps our bodies healthy.  B Complex vitamins and Vitamin D (which regulates inflammation) are usually low in people with Celiac disease.  Talk to your doctor and nutritionist about supplementing.
×
×
  • Create New...