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Glutening Reactions
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So... I messed up last night and really I know better. My salad came with croutons, and I just picked them off. I was starving and service was terrible. Over the weekend I accidentally ate 3 jordan almonds before I realized they were not gluten free, I didn't have much of a reaction, just some painful gassing. But these croutons... they are doing a number on me. Painful gassing, awful noises, cramps, bloat, and today I still am feeling all of it. I am just wondering why there is such a most intense reaction this time that then almonds. I am wondering if people react more to some foods than others. Like because the crouton crumbs had more gluten than the almonds...

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Maybe they are all adding up? A little gluten here, a little there. You really haven't had time to heal from one glutening to another

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another thought in addition to the reactions adding up, is that the croutons are all gluten, while the nuts were probably just coated.

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I've wondered the same thing although I seem to have collected reactions over the year's. It was the bloat, gas, diarrhea. Then we made the mistake of actually visiting Bob's Red Mill and eating at their café. I could smell flour in the air as they grind close by. I later, usual 4 hours, went into sneezing, wheezing. Now when I get gluten I start with horrific sneezing then the gas, bloat, cramp etc. Another weird one was at our Crawfish Festival. Bought fire roasted fresh picked ear of corn. Roasted in the husk, fresh touch of pure butter and a little salt. No way cross contaminated. Every time I got it to my mouth I realized I would sneeze, became horribly congested. Thought at first it was something in the air because it was so windy so kept eating. Realized after I was finished the reaction was gone. 4 hours later mild cramps, bloating. Only my doctor believes me the "fresh picked" corn was next to a wheat field and we'd had wind for 2 or 3 days. Family thinks I'm over dramatic!

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I'm not sure what what in the nuts, but something I have noticed going back over my reactions. My reactions to wheat, weirdly enough, last 3-5 weeks. My reactions to barley last about 2 months and are far worse at the beginning. With wheat I feel like complete hell and like I want to die. With barley I feel like I have been dragged through hell and back, and and so far beyond dead already that I am completely non functional for a full week, I can't even get out of bed. You may find that you have different types, lengths and severity of reaction to the three offenders. I haven't had an incident with rye yet and I intend to keep it that way.

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Thank you all. I thought it was odd having different reactions, but now I see it's not. I am sure overtime I will learn more about my reactions and how sensitive I am to things. It's a long strange journey, I am sure :)

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  We don't eat any food unless it is prepared by us.   Health risk isn't worth it.  Even though you "feel" fine, there is no way of knowing if there is destruction/inflammation occurring while going to the restaurant, the party, etc.  Know what I mean? 

 

We call the banquet halls about special diet restrictions *I know of a couple wedding venues that allowed the newly married to bring their OWN food - why not a guest, as well?

 

Family parties --  we bring our own in individual containers, almost like lunch bags.  For there is always someone wanting to fork the salad we bring, or try something with those glutenous fingers.  :) 

 

GIFTS!  Yes even some seemingly harmless looking baskets of lotions, shampoos, etc are donated due to items containing wheat products. 

 

It does get easier.  Good luck and good health to you :)

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I'm not sure what what in the nuts, but something I have noticed going back over my reactions. My reactions to wheat, weirdly enough, last 3-5 weeks. My reactions to barley last about 2 months and are far worse at the beginning. With wheat I feel like complete hell and like I want to die. With barley I feel like I have been dragged through hell and back, and and so far beyond dead already that I am completely non functional for a full week, I can't even get out of bed. You may find that you have different types, lengths and severity of reaction to the three offenders. I haven't had an incident with rye yet and I intend to keep it that way.

I'm having my first reaction since starting gluten-free diet after Dx and I do want to die.  Will this wanting to die possibly last 3-5 weeks?  Oh, say it isn't so!  How long did it take you to be able to determine what the offending substance was so that you could begin tracking reaction times?  

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    • Oh, Trish at the GlutenFreeWatchDog tested Planter's honey roasted peanuts three years ago.  The can did not state gluten-free, but showed no gluten ingrediants (per Kraft policy).  Test result: less than 5 part per million which is pretty much gluten-free.  
    • What if it were something else that glutened you?  Maybe you ate too much of a good thing?  I once (three months post dx) ate too much gluten-free fried chicken, vomited, passed out and fractured my back (osteoporosis) in the process.  Paramedics, ER doc and Cardio all thought I was having a heart attack.   No.  It was sheer gluttony and bad bones.  Not good to overload with a damaged gut.    Maybe you did get some contaminated nuts.  Afterall, anything processed is suspect.  What might be well tolerated by some, might be too much for others.  We all have our various levels of gluten intolerance.   The old 20 parts per million is just a guideline, but science does not really know (lack of funding......doe anyone really care enough to find out?)  My hubby has been gluten-free for 15 years.  When I was first diagnosed, I tried to eat the gluten-free foods that I normally gave him.   Problem was he was healed and I was not.  Things like Xanthan Gum in commercial processed gluten-free breads make me feel like I have been glutened, but it is just (and still is) an intolerance.  So no bread for me unless I make it myself using a different gum.   Too lazy, so I do without.   so, ask your doctor if you really want to know or lay off the cashews and test them again in a month using a certified gluten-free nut.  I wish this was easier!    
    • I have intolerances to a few foods now, so I was wondering about that.. I love cashews though, and a month or two ago I was eating them all the time with no problems at all. I mean, could I really have developed an intolerance to them since then? I don't know if they're made on shared lines (it didn't say on the package so I assumed they weren't), but I'll give them a call. I'm really, really sensitive to cross contamination. Even if something is just made in the same facility (but not on shared lines) it will make me sick. If that's not it, then I'm not really sure
    • Research with KP and find a celiac-savvy GI in your area ( read the biographies). and ask your PCP/GP for a referral to that specific GI (not his buddy).  Ask the GI for the rest  of the celiac panel or proceed with an endoscopy/biopsies -- 4 to six.  Keep eating gluten daily until all testing is complete.  Document and request in writing.  Do not worry about symptoms.  There are over 300 of them and some celiacs have none!   Research all that you can about celiac disease.  The University of Chicago has a great celiac website that has testing Information etc.   Poet me know how it works out.  Hope you feel better soon!  
    • I react to both wheat and barley.  I've opted to just go completely gluten free, for the sake of simplicity and my sanity.  I don't have a diagnosis of celiac disease, but I strongly suspect it.  Unfortunately, I'm not willing to endure the misery of staying on gluten long enough to pursue further testing.  I just know I need to avoid the gluten grains, so I do.  
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