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Week Later..symptons?

VydorScope

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VydorScope Proficient
VydorScope
Posted

OKay... as you may recall from the thread "I am begining to doubt" I have ben gluten-free for 2 months, not getting muhc better, still anemic, etc. My son was postivly diagnosed (see sig), and I have alot of unresloved symptons that fit celiac disease. Decided to eat some chololate cake as a test (cant afford Entorlab, and insurance wont pay for blood work, etc). After eating the cake, I felt realy bad. Cramps, multiple toliet trips, etc. Took most of the day to clear the bluk of the symptons, and part of the next. Evently I got over it... and went back to my normal level of misery...

Yesterday and the day before thoguh I felt extermly tried, headaches, etc, all the symptons of when I run out of iron in my system.. and now that I know that to look for... I also notice that today, almost a week after the cake, my stools were black and tary.

Does all this sound normal? Should I be concerned at all? I am not schedualed for another check up for several months...

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KaitiUSA Enthusiast
KaitiUSA
Posted

I have reactions that last for 2 weeks. You could be having a reaction from it now yes. I would say monitor it though. Have you had this kind of reaction before or is this the first time?

Also,this is in relation to your anemia...have you had your thyroid checked? Thyroid disorders can be in connection with the thyroid which are both in connection with celiac.

VydorScope Proficient
VydorScope
Posted
  • Author
I have reactions that last for 2 weeks. You could be having a reaction from it now yes. I would say monitor it though. Have you had this kind of reaction before or is this the first time?

Can not say either way... never been gluten free before, and never realy paid attn till recently.

Thyroid disorders can be in connection with the thyroid which are both in connection with celiac.

Wow Thyroid disorders are connected to the thyroid?? I never knew! :D

Sorry, but had to poke a little fun.

As for having it check, I have to dig up the tests.. but I azm pretty sure that was tested for last year via a blood test.

KaitiUSA Enthusiast
KaitiUSA
Posted

Haha oops can you tell I've had a long day. I was multitasking and made a error :lol: Don't blame you for poking a little fun in there I would have done the same thing...you know what I meant:

Thyroid disorders can be in connection with Anemia which are both in connection with celiac

I would say you are having a reaction though. If you do in fact have celiac and have went all those years undiagnosed then I wouldn't expect your symptoms to go away so soon. If you have seen even a tiny bit of improvement I would think at the least there is a negative reaction to gluten in your body so I would totally stick with the diet and and see if things improve in the upcoming months.

Carriefaith Enthusiast
Carriefaith
Posted

I think the norm for reactions is 2 weeks. I know it is for me anyway, and Kaiti too ;) If they last longer than 2 weeks, I would go to the doctor and see if something else is wrong. Hope you are better soon :)

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    • trents
      Hidden Gluten in distilled vinegar

      By trents · Posted

      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
      Hidden Gluten in distilled vinegar

      By Mynx · Posted

      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
      Hidden Gluten in distilled vinegar

      By Mynx · Posted

      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. 
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      Hidden Gluten in distilled vinegar

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      @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.
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