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Is A Little Gluten Better Than Alot?
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I was wondering if a little crumb glutens me will it be not as bad as like a whole piece of bread or is it just as bad?

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I was wondering if a little crumb glutens me will it be not as bad as like a whole piece of bread or is it just as bad?

 

Since eating any amount of gluten, no matter how small is like eating poison and will cause damage, I can reword this sentence in a way that should answer itself for you.

 

I was wondering if a little crumb of rat poison will be not as bad as like a whole box of rat poison or is it just as bad?

 

It sounds harsh, but it is exactly how seriously it needs to be taken to be healthy. Sure, accidents may happen... but would you ever eat rat poison on purpose? I should hope not.

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Any amount of gluten is enough to trigger the immune response.  Once triggered it can take time for this response to stop.  A tiny crumb each day is enough to prevent healing and/or cause symptoms to return/worsen.

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I read this question different than most people, I am thinking you are asking if your reaction to a crumb or small amount would be the same as if you ate (or when you ate before diagnosis) a lot of gluten.  

 

For me I get the exact same reaction now if I accidently get a little from cross contaminiation (because I would never knowing eat a small amount OR a big amount) as it was before diagnosis.  I know for some people it is worse, or they recognize new symptoms they never noticed before diagnosis.  

 

If your question was really to know if you can eat just a little bit every once in a while then I would second everything said in the responses above.

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My reactions tend to vary according to how much gluten and what type (although as the others said, any small amount will hurt).  A beer would cause me to ballon up, get a headache and stomach ache, pancakes gave me pain. I was accidentally glutening myself this winter with some fries that had wheat starch in them. I was making them for my boys and would eat 5 or so every week. I didn't have any obvious reactions immediately but over time I slowly felt worse and worse and I KNEW something was wrong...Wheat starch on a few fries made me feel pretty poorly and I'm sure that was tiny amounts.

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Thanks everyone for answering, I kinda knew the answer to that but I just wanted to see what everyone else said. I am not planning to eat tiny crumbs lol I just wanted to know the effects of an accidental crumb being ingested. 

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    • 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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