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Feeling Confused!

Rryyaann

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Rryyaann Newbie
Rryyaann
Posted

Been gluten free for nearly 6 weeks, and I had thought I had been feeling better, and was convinced it was celiac. Planning on going for more blood work to rule out other things as the doctor was pleased I was feeling a bit better after going gluten-free. It wasn't all fun, and the pain, constipation, anxiety, lymph nodes all seemed to get worse for the first 3 weeks or so.

I got careless over the weekend and didn't keep up with eating fiber, and was snacking on a lot of crappy food (even though gluten free), and I think I had too much corn meal/flour. Now the last few days I have had pain in my right side, starting about 4-5 inches above the bottom of my rib cage, down to almost my hip bone. Also feels like a slight burning sensation on the skin. Also tend to have random pinch pains around my lower abdomen. Have also had some dry mouth and blood sugar issues (possibly?) and light headed feelings.

These feeling are leading me to wonder if it has anything to do with gluten, and I'm feeling pretty anxious about not knowing what to do. I'd really appreciate some advice.

Thanks.

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heatherjane Contributor
heatherjane
Posted

You haven't been gluten free very long, so your body needs time to heal. Eat as simply as possible until you know what you're able to handle...unprocessed fruits, vegetables, lean meats, plain brown rice, etc. It's boring and not always convenient, but it will help you feel better faster and also help you pinpoint if there are any other foods giving you problems.

Hope you feel better soon!

Bubba's Mom Enthusiast
Bubba's Mom
Posted

Been gluten free for nearly 6 weeks, and I had thought I had been feeling better, and was convinced it was celiac. Planning on going for more blood work to rule out other things as the doctor was pleased I was feeling a bit better after going gluten-free. It wasn't all fun, and the pain, constipation, anxiety, lymph nodes all seemed to get worse for the first 3 weeks or so.

I got careless over the weekend and didn't keep up with eating fiber, and was snacking on a lot of crappy food (even though gluten free), and I think I had too much corn meal/flour. Now the last few days I have had pain in my right side, starting about 4-5 inches above the bottom of my rib cage, down to almost my hip bone. Also feels like a slight burning sensation on the skin. Also tend to have random pinch pains around my lower abdomen. Have also had some dry mouth and blood sugar issues (possibly?) and light headed feelings.

These feeling are leading me to wonder if it has anything to do with gluten, and I'm feeling pretty anxious about not knowing what to do. I'd really appreciate some advice.

Thanks.

You could have gotten a little cc? The pain you described could be the intestinal lymph nodes acting up, which could be from a small dose of gluten?

Before I was DXed I thought I had apendicitus because of that same pain in the same area.

Some of us have trouble digesting some things at first, and that might be your problem if you had a lot of carbs?

Keep an eye on it though. If you start to run a fever or the pain gets bad, you'll need to have it checked out.

Rryyaann Newbie
Rryyaann
Posted
  • Author

Thanks for the replies! I got a good sleep and feel a bit better this morning. I'm going to eat as clean as I can until I know more.

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      Okay, Lori, we can agree on the term "gluten-like". My concern here is that you and other celiacs who do experience celiac reactions to other grains besides wheat, barley and rye are trying to make this normative for the whole celiac community when it isn't. And using the term "gluten" to refer to these other grain proteins is going to be confusing to new celiacs trying to figure out what grains they actually do need to avoid and which they don't. Your experience is not normative so please don't proselytize as if it were.
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    • Lori Lavell
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      The body reacts to all grain proteins in all grains from my observation. Call it Gluten, Gliadin, which is what they test for commonly, however, I am Celiac and react with dermatitis herpetiformis to corn and the glutenous protein in it is called Zein. They only test for Gliadin. Testing needs to be updated in my opinion. It only take a small parts per million to continuously create systemic inflammation. This is not productive to healing and all grains contain some for gluten like substance. It's called Molecular Mimicry.
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      Oats gluten free?

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      Thank you for sharing your perspective. It's true that many grains contain proteins that are technically classified as "glutens" (like zein in corn and orzenin in rice), but it's important to clarify that these proteins are not the same as the gluten found in wheat, barley, and rye, which contains gliadin and glutenin. These specific proteins are the ones that trigger an autoimmune response in people with celiac disease. For individuals with celiac disease, the primary concern is avoiding gluten from wheat, barley, and rye, as these are the grains scientifically proven to cause damage to the small intestine. While some people with celiac disease or non-celiac gluten sensitivity may also react to other grains, this is not universal and varies from person to person. For most people with celiac disease, grains like corn and rice are considered safe and are widely recommended as part of a gluten-free diet. That said, you raise an important point about systemic inflammation and individual tolerance. Some people may indeed have sensitivities to other grains or find that eliminating additional grains helps them feel better. However, it’s crucial to differentiate between celiac disease, which requires strict avoidance of wheat, barley, and rye, and other conditions or sensitivities that may involve broader dietary restrictions.
    • trents
      Oats gluten free?

      By trents · Posted

      I disagree, Lori. Gluten is a particular protein, not a category of proteins. It is found in wheat, barley and rye. Other cereal grains have proteins that resemble gluten to one degree or another but are not gluten. Gluten is gluten. Avenin is avenin. But yes, it is true, that informally speaking, some have used the term "gluten" to refer to the proteins found in these other cereal grains. It's like the term "kleenex" has come to refer to all facial tissues.
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