Jump to content
  • 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

Slow Metabolism? Glutening Symptoms Take Their Time...


clafran

Recommended Posts

clafran Rookie

Howdy friends,

 

I'm working through a probable glutening as I type.  Although I have been fortunate not to have gotten glutened too often in the past 8 months I've been gluten-free, I have noticed that it takes anywhere from 6-12 hours for me to register any sort of symptom.

 

As far as I can tell, my metabolism is a bit sluggish -- always has been.  I know some of you can tell very quickly when you've been glutened; does anyone else get an unpleasant surprise much, much later???

 

Thanks, and eat clean!

Cathy


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



Celiac.com Sponsor (A8-M):



cyclinglady Grand Master

Within minutes, I get indigestion and a few hours later I feel as though I have a "rock" in my stomach.  Then within 6 - 12 hours, I can get a headache, abdominal pain, vomiting, diarrhea, body aches, fatigue that lasts for a week.  Ugh!  I've also started to experience extreme itching on my forearm, but no rash.  Applying an ice pack seems to help.  I'll even wake up scratching.  That's a new symptom that has lasted longer than the week of being ill.  

GF Lover Rising Star

Some people react very quickly and for some it can be a few days.  Effects from gluten can also last for weeks.  I don't know of any correlation between metabolism and time of symptoms.  

 

Hope you feel better soon. 

 

Colleen 

w8in4dave Community Regular

In about 10 - 20 minutes I am in the restroom with severe pain and the big D. All I can say is the restroom better be close when it hits me!! Then I get all shaky and my energy is sucked right outta me!! 

Celtic Queen Explorer

Takes about 2 hours to hit me.  When it does, I just have to fall asleep immediately.  I literally cannot stay awake.  It's very dangerous if I'm driving.  Usually the big D doesn't hit me until the  next day.

moosemalibu Collaborator

From the one 'glutening' experience I have had since diagnosis it took well over 12 hours for me to have the obvious effects (I get D and stomach cramps).

Pegleg84 Collaborator

I'll usually start feeling odd within a few hours, but I can't tell if it was actually a glutening (as opposed to accidental soy/dairy, or just something that didn't agree with me) until the next day, but sometime you think you're in the clear and then it hits you 2 or 3 days later.

 

Everyone will have different reactions over a different time period.

Hope you feel better soon!


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



Celiac.com Sponsor (A8-M):



answerseeker Enthusiast

Takes about 2 hours to hit me. When it does, I just have to fall asleep immediately. I literally cannot stay awake. It's very dangerous if I'm driving. Usually the big D doesn't hit me until the next day.

Same with me. I get so drowsy I can't keep my eyes open. The pain is mild the first day but it seems to really hit me the next day. Then a day or two later I get a rash on my stomach. Yep good times :-/

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Scott Adams replied to Florence Lillian's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Gluten-Mimicking Proteins that can affect some Celiac individuals.

    2. - Scott Adams replied to Jmartes71's topic in Coping with Celiac Disease
      2

      Second chance

    3. - Scott Adams replied to elisejunker44's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Schar's products contain wheat!

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,597
    • Most Online (within 30 mins)
      7,748

    Caroline Alexandria
    Newest Member
    Caroline Alexandria
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Scott Adams
    • Scott Adams
      Thank you for sharing your experience, Florence. It’s important to clarify, though, that proteins like zein in corn, panicin in millet, and kafirin in sorghum are not considered gluten and have not been shown to trigger the same autoimmune intestinal damage seen in celiac disease. Some people with celiac disease do report symptoms with certain gluten-free grains, oats, or other foods, but that reflects individual intolerance or sensitivity—not a proven “gluten-mimic” effect that damages the small intestine. Certified gluten-free oats are considered safe for most people with celiac disease, though a small subset may react to avenin. If specific foods consistently cause symptoms for you, it makes sense to avoid them personally, but it’s helpful for readers to know that these foods are still medically classified as gluten-free and generally safe for the broader celiac community.
    • Scott Adams
      It’s true that awareness of celiac disease can vary among physicians, particularly outside of gastroenterology, and many patients end up educating their own providers. Reaching out to someone you trusted for 25 years makes sense if you felt heard and supported. That said, celiac disease management often benefits from a team approach, including a knowledgeable primary care provider and, when needed, a gastroenterologist or dietitian familiar with gluten-related disorders. Advocating for yourself is not unreasonable—it’s part of managing a chronic condition. If your current provider relationship isn’t working, it’s appropriate to seek care where you feel respected and properly supported.
    • Scott Adams
      I understand why that feels concerning. Some Schär products use specially processed wheat starch that has had the gluten removed to meet strict gluten-free standards (under 20 ppm in the U.S. and EU), which is why they can legally and safely be labeled “gluten free” for people with celiac disease. However, wheat must still be listed in the ingredients and allergen statement because it is derived from wheat, even though the gluten protein has been removed. For individuals with a true wheat allergy, these products are not appropriate—but for those with celiac disease, properly tested gluten-free wheat starch is considered safe under current medical guidelines. That said, it’s completely reasonable to prefer products made without wheat starch if that gives you greater confidence, and clearer front-of-package communication could certainly help reduce confusion for shoppers.
    • elisejunker44
      I have enjoyed Schar's gluten free products for years. However, some items Do contain Wheat and are not clearly labeled on the front. Indeed the package states 'gluten free' on the front, and it is not until you read the ingredient label that one see's wheat as the first ingredient. Some celiacs may be willing to take a chance on this 'gluten free wheat', but not me. I strongly feel that the labeling for these wheat containing products should be clearly labeled on the front, with prehaps a different color and not using the 'no gluten symbol on the front. The products are not inexpensive, and also dangerous for my health!
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.