Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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 Celiac.com!
    eNewsletter
    Donate

Food Poisoning Or Gluten?


shai76

Recommended Posts

shai76 Explorer

Thanksgiving I got violently ill. After eating I was vomiting, and then came the D. Errrr. It was aweful. I'm still recovering from the severe dehydration and my brain feels fuzzy. No one else got sick, so I'm wondering if it's just because of the gluten or maybe my food allergies. How do you tell? I've never been THAT sick after being glutened, but you never know.

Link to comment
Share on other sites

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



Celiac.com Sponsor (A8-M):



Guest cassidy

I don't know your usual symptoms, but it might be something that you can't tell until afterwards. I usually have D for about a week so if it lasted that long I would certainly know it wasn't food poisoning or a 24 hour bug, it would have to be gluten. I also get headaches when glutened, so mine is an all-body experience that is different from a flu.

If no one else got sick, I would think it is something that you personally can't tolerate versus food poisoning. I'm sure that wasn't fun and I hope you feel better.

Link to comment
Share on other sites
mommylove777 Newbie

yikes, did you eat any honey baked ham? There is recall on some.

Link to comment
Share on other sites
Guhlia Rising Star

If you usually don't have symptoms that violent, I would think that it was probably food poisoning. I had food poisoning a few months ago and it was horrible. I was up all night hugging the toilet. That was probably the sickest I've ever been in my life. It took me about a week to get back to normal after that. I hope you're feeling better soon.

Link to comment
Share on other sites
shai76 Explorer

Ugh, I think it was food poisoning too. I still feel tired and am only eating jello and bland stuff. I feel really tired and light headed. We had goose for Thanksgiving, because I'm allergic to turkey. I found out, after questioning my husband, that he thawed on our bird in HOT water. UGH! What was he thinking??? I just don't get why it made me sick and not him. Luckily our son didn't eat any.

Link to comment
Share on other sites
SchnauzerMom Rookie

What a terrible thing to happen at Thanksgiving. Hope you feel better soon!

Link to comment
Share on other sites

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      121,030
    • Most Online (within 30 mins)
      7,748

    Tina Rice
    Newest Member
    Tina Rice
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Bev in Milw
      Checkouts gluten-free recipes at twww.redstaryeast.com We tried a bread machine years ago and weren’t happy with results. Bread machines have pre-set rise & bake times.  Unfortunately, the program doesn’t adjust to slight differences when measuring, relative humidity or temperature of ingredients & in kitchens.  Lots of efforts for ONE odd- sized loaf that hard to cut into useable slices.  College-aged son found best use for bread machine was as heavy duty mixer that ‘kept dust in the box.’  He would pre-measure ingredients for 2-3 loaves & use machine mix up individual batches.      Since gluten-free bread needs  to rise only once, each recipe of dough went into a loaf pan. Pans sat counter to rise—time dependent of temp in kitchen. Then, baked in oven until he, not machine, decided it was done.     Took ~10 min extra up front to measure & mix additions but adds nothing to rise & bake times.     Loaves are great for slicing (Slice extra before freezing!). One mess to clean up, saves time & energy since you need to bake  as is half as often (If  you plan to bake lots more than bread, opt for KitchenAid/ heavy duty mixer instead.  Cover with dish towel to capture dust!)     Personally, I’m sure I had as a kid since I’ve never been a fan  of bread. .  Have been wrapping corn tortillas around things for 40+ years.  Can still get a dozen 12-pks of tortillas for same or less than price as 1 load of gluten-free bread. PLUS. the tortillas have more nutrients!         
    • CelestialScribe
      Welcome to the forum. You are lucky because in Korean food, many classic meals such as bibimbap without sauce, barbecue meats and some kinds of soups generally do not have gluten. But it is a good idea to confirm with the restaurant workers for safety reasons. Regarding certain locations, I enjoy going to places such as Plant in Seoul and Sprout in Busan. Moreover, using applications like HappyCow or TripAdvisor can assist you to discover additional choices in the regions you plan to visit. One big tip: it is good to know some important Korean sentences, for example 'I cannot eat gluten' (geulluteuneul meogeul su eopseoyo)  or 'Does this have gluten?' (igeoe neun geulluteuni deureo innayo?) because they can be very helpful. If you are considering getting a local guide, I'd suggest this one https://gowithguide.com/korea They were very helpful when I needed to find places with gluten-free food options because they provide tours tailored to your preferences. Good luck with your travels! 🍻
    • RMJ
      It is concerning.  Unfortunately a lot of doctors don’t know a lot about celiac disease, even some gastroenterologists.  Here is an article for you: Celiac disease and miscarriage I hope you have a successful pregnancy and a healthy baby!
    • Katiec123
      @RMJ   this is really concerning and my GP has said none of this to me! 
    • RMJ
      Undiagnosed (and thus untreated) celiac disease is associated with a higher chance of miscarriage. The downside of continuing to eat gluten now is increased chance of miscarriage. The downside of stopping gluten now and having to restart later to get a clear, official diagnosis is that you might have worse symptoms eating gluten after being gluten free, but it wouldn’t affect your baby. I know which one I would choose!
×
×
  • Create New...