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Question About Tummy Aches
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5 posts in this topic

When someone has Celiac Disease and consumes gluten, do they typically get a reaction immediately or could it occur several hours later? For example, last night my daughter (not diagnosed) woke up in the middle of the night because she had a bad tummy ache. She is not gluten-free; she had had a hamburger roll with dinner around 6:00.

Still trying to piece together the puzzle,

Jennifer M.

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Yes you can have a reaction to gluten 30min to 12 hours later. Sometimes I have an immediate reaction especially now that I am gluten-free but before I was dx I could eat bread and not have a reaction until the next morning but other things like croutons, spices from french fries at Outback, I would have a reaction VERY quickly!

I hope your daughter is feeling better and gets a dx soon!

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Some people get their reactions a wek later. I get mine 24 hours afterwards

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The delayed reaction is what takes people (and their doctors) so long to figure out that it is gluten that is causing their reaction. For me it is usually the next day, or late at night if it was something I ate in the morning.

God bless,

Mariann

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When I was younger I used to have farina a lot...and I would eat the meal, then run to the bathroom 30 min. to 2 hours after finishing, throw up, and then feel fine.

In the past few years, I didn't have anymore of that, and therefore, I had no immediate symptoms. Rather, I'd eat gluten all week and then get sick towards the end of the week....cramping and vomiting. Other symptoms such as bloating and gas were constant, and diarrhea wasn't a major issue...it came every now and then, but not enough to really disrupt everything. My delayed reactions were a contributing factor in not finding celiac disease in me for a time....after all, I couldn't connect it with any particular food since my symptoms didn't come immediately after eating a bagel, doughnut, sandwich....etc.

-celiac3270

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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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