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

Frustrated, Irritated, And Irritable!


RunRin

Recommended Posts

RunRin Newbie

Hi, I guess I just need to vent a bit...I'm having a rough go of it. It's Monday and I've had to take yet another day off work due to general malaise with my gluten intolerance.

Brief history: I got really sick in August 2009 (I started to notice problems in May '09) but August was when it really got bad, I had to stop running (I was a marathon runner) had aches and pains all over, headaches, and zero energy. Just making it through a day of work was challenging and sometimes I'd have to go home at 2:00 just to sleep. I had no symptoms of stomach problems, bloating, pain, indigestion or anything that would lead me to believe that this was a small intestine disorder, aside from being chronically anemic and unable to boost my iron being on heavy duty supplements every day. Once I suspected celiac (summer of 2010) my blood test came back negative. Having been gluten-free and feeling a bit better for 1.5 months, I went back on gluten thinking it must have been a coincidence. Big mistake. I got bad again (worse this time) and in fall of 2010 had to take many sick days.

Went gluten free again in November and was actually able to do a light jog (my first time running in over 1.5 years!) on February 22 2011. Yay me. BUT...then I was making cookies for work (with regular glutinous flour) last week and decided to try just a little bit (Stupid me). I did get bloating and pain almost immediately afterwards but the after-affects continue a week later. I've taken so many sick days in the last 6 months, it's not even funny. My stomach is achey still, I'm really tired (had to take 3 hour naps both Sat and Sun) and I have a headache and some aches and pains throughout my body. Wow. How is it possible that just this small amount of gluten could have these far-reaching after-effects?? I actually hugely notice stomach problems NOW, being gluten-free for 4 months, as opposed to when I was not. I frequently have intense cramps that wake me in the middle of the night, or pretty intense nausea (to the point where I am close to throwing up) or just stomache unease where I know something's wrong. I'm so tired of feeling this way and just want to be well. I don't even know if the people I work with believe me when I take sick days: after all, it's not like I have a cold or flu or something visable. In fact I look quite normal. But I'm irritable and tired and frustrated with this whole thing. I know it's only a waiting game but I keep asking myself: How long? I now plan to get rid of all the glutinous things in my house and never cook or bake with it again - it's too much of a temptation for me to handle.

Anyways, thanks for listening. I guess I just needed to vent my frustrations.


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



Celiac.com Sponsor (A8-M):



annegirl Explorer

Sorry. :( I know its a total bummer. I was stupid and glutened myself almost 2 weeks ago and my eyes still feel like they have gravel in them (one of my awesome longer lasting effects it seems).

Feel better!

mushroom Proficient

Yes, it's time to make the switch. Toss out all the poison and remove all temptation. Be very, very strict with yourself because after you have gone gluten free you tend to have stronger reactions to gluten than while you were still eating it every day. Your body has let down its guard a little and is outraged at having to deal with it again. If you need any help with this process, come back and ask some specific questions. But your body is definitely telling you that gluten is a non-no :unsure:

  • 3 weeks later...
Kre8sioN Newbie

Thanks this post actually helped me understand a bit. When I figured it was ciliac (thanks to this site) I started gluten free for a week and started feeling better. still not diagnosed, I get to tell my doctor tomorrow. But after a week I was just looking for something to make a piece of chicken tasty, I googled a mustard I like Jack daniels. It says its gluten free? but then added a little honey mustard to it as well. as I was eating I knew something was wrong. soon after I went to go to bed and it hit me hard, I guess my second anxiety attack, stomach bloated, feeling like a heart attack. So many months getting worse and worse till first panic / anxiety attack, and only a piece of chicken with a little gluten took me out! No more poison for me, Ive accepted that fact I have to change the way I eat.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      128,216
    • Most Online (within 30 mins)
      7,748

    ReneH
    Newest Member
    ReneH
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.7k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      For those with celiac disease we know that there is a huge range in sensitivity, for example we've had many members here who report that even smelling wheat bread cooking in a bakery, for example a bakery in a supermarket, triggers an immediate gluten reaction that can last days or longer. Is there science to back this up--not that I've seen. Does this mean that it can't happen? Since it does seem to happen to some people, I can't say that there isn't something real happening to these folks.  Similarly there seems to be celiacs who can drink even regular beers, many of which have detectable gluten at under 20ppm, without issues, and many drink gluten reduced beers made from barley on a daily basis without issues, and without elevated antibodies or damaged villi. I also know that some celiacs report getting very sick from a single sip of gluten reduced beer. To be on the safe side it's probably best to stick with a naturally gluten-free beer, however, many of them lack the real beer taste, thus, some celiacs cheat on their diets and just drink regular beer. In this case I think having a choice is important, and drinking a gluten reduced option would be better than regular beer. 
    • Scott Adams
      Actually, gluten intolerance and celiac disease are not the same. Celiac disease is an autoimmune disorder triggered by gluten, while gluten intolerance is a broader term that can include Non-Celiac Gluten Sensitivity (NCGS). NCGS involves gluten-related symptoms without the autoimmune or allergic response seen in celiac disease. The terms are often used inconsistently, which can cause confusion.
    • Scott Adams
      Given the nefarious nature of celiac disease and how it strips nutrients from your body, I believe we've seen virtually every type of abdominal pain here described as a symptom. In my case it was mostly in my lower right quadrant. While gluten intolerance or celiac disease primarily affects the digestive system, it can sometimes cause referred pain in areas like the left upper quadrant or back due to inflammation or irritation in the gut. However, left-sided pain and elevated lipase levels could also indicate other conditions, such as pancreatic issues, which should be evaluated by a healthcare professional. Gluten itself is not typically known to directly irritate the pancreas, but if you suspect a connection, it’s worth discussing with your doctor. They may recommend further testing, such as imaging or additional blood work, to rule out other causes. Others in gluten-sensitive communities have occasionally reported similar symptoms, but individual experiences can vary widely. Keeping a detailed food and symptom diary might help identify patterns.
    • Scott Adams
      I was also surprised to learn that Morton Iodized Salt contains: "Salt, Calcium Silicate (an anticaking agent), Dextrose, potassium iodide." Their non-iodized version contains only salt. https://www.mortonsalt.com/home-category/culinary-salts/
    • Jason Dyer
      Trents, It's a good question. The experts I have spoken to have told me the distillation process does remove the offensive proteins. Again, I'm not the expert on that. I'm only reporting. I don't have any issue with distilled spirits that don't have any additives. That said, maybe there is something else at play here? Good question for the forum. 
×
×
  • Create New...