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    • Frequently Asked Questions About Celiac Disease   09/30/2015

      This FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Store. For Additional Information: Subscribe to: Journal of Gluten Sensitivity


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  1. The Vomit Comet

    ps!!!! I forgot to add this- in my experience, Ethiopian restaurants almost never use pure teff flour in their Injera. It is expensive, of course- so usually home cooks and restaurants add other flours to cut down the cost. One cook I know uses rice flour, barley and teff. I've also heard of wheat being used. Too bad they don't only use the rice flour in combo...
  2. The Vomit Comet

    Hi, I'm probably posting this too late- I just did a search on whether people react to accidental glutening by vomiting. I've been gluten-free for 17 months now. Usual reaction to accidental glutening seems to be bloating and anxiety/ depression, stomach and back pain, lasts a week. It hasn't happened often- always in restaurants. I ate out last night- Mexican restaurant. Ordered plain tamales, since their sauce contains flour. Tamales were supposedly only corn masa, ground meat. Also refried beans, rice- the rice had the typical reddish color but they said was only from spices, no sauce or wheat. The only thing I can figure is that the tortilla chips were contaminated. Generally I'm very good about this, but like an idiot.. I didnt'consider they fried their own chips. The restaurant couldnt'tell me today if other stuff was fried in the oil but I'm sure it was- they serve chile rellenos and chimichangas.. they are fried. I woke up twice in the middle of the night, vomiting. This morning, I woke up feeling as if I were severely hung over- nausea, bloating, headache. Weight is also up a couple of pounds. (and no, I don't drink :-) I was no longer throwing up, but felt incredibly bad- like staying in bed all day. I took a 75 mg Zantac- since my symptoms were typical gastritis symptoms, I thought it might help. It did. It's now 1:30pm and I still haven't eaten, still have headache and nausea, but not so severe. I'm actually beginning to feel hungry but I'm scared to eat at this point. Sticking to water. I hope this helps. I've not had a reaction like this before, except to Aleve, and my doctor felt it was a gastric sensitivity to NSAIDs. It was acute gastritis, same as above but much worse. (I never had any of these gastric sensitivities before Celiac). I was surprised to see how many people vomit after gluten exposure. I was kind of shocked by my reaction. Each time I get exposed it does seem to be a bit worse. I don't typically eat in restaurants much, it just isn't worth the worry :-((