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Hi,

After I was off of gluten for about 3 weeks, my DH completely vanished. But now that I've been off for about 2 and 1/2 months, there seem to be additional triggers, to some of the few things I can actually eat, including citrus and - gasp - chocolate (gluten-free). Is it pretty common for people to get extremely sensitve once off gluten, and develop additional triggers?

Or, are these food types more prone to "leaking" through the gut and causing the reaction?

Not sure what to do. I guess I can't eat my gluten-free chocolate chip cookies anymore. :(

Has anybody had this experience?

Thank you,

Shawn

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I know that I also developed other foods that I couldn't eat. Chocolate is one of the bad ones for me as well. I find that I can have a little chocolate if I don't have anything else that bothers me. It really seems to be the quantity that makes the difference. I can't have citrus, strawberries, pineapple, kiwi, nightshades either.

You might try eliminating all those foods that are bothering you and then trying the occasional cookie if you really want it.

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I found out I was gluten intolerant through an elimination diet, which also showed me I couldn't tolerate poultry, broccoli, or cabbage. About a month later, I developed an intolerance to soy. About 2 months after that I developed an intolerance to potatoes and peppers. I just had a reaction to gluten free mustard (mustard is in the same family as broccoli/cabbage). Now I think I'm reacting to something else, but I can't figure out what yet.

I'm only 4 months into being gluten free, so I don't know if I'm going to continue developing intolerances or not. I also don't know if these "secondary" intolerances will go away with time. I haven't really heard of anyone getting over an intolerance, except for a few people with dairy.

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