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:
    Where Your Contribution Counts!
    eNewsletter
    Support Us!

"getting Glutened"


LandonL

Recommended Posts

LandonL Contributor

How do you keep from freaking out about wether or not you have been glutened or not? Let me be more specific. After you eat something, rather it be right after or a couple days after, how do you decipher between what was glutening and what was just a fluke feeling or something that just didn't agree with me. The reason why i'm asking, is like others have suggested i'm keeping a food journal, but I don't want to find something I like, eat it, then a couple of days later have some pain, or not so good feeling and blame it on that food if it wasn't glutening and then eventaully axe out all possible foods because at some point in time I felt something after eating it. My problem is before I found out I had celiac disease which I had never even heard of, I never even went to the doctor. I just "toughed" things out all the time. Now that I have been diagnosed with this, I attribute EVERYTHING to it and it sucks. If I wake up with a little muscle pain (after playing softball the night before) I wonder to myself oh no did I eat something with gluten. Or if I get a headache, I think must have got glutened. This is probably one of my biggest obstacles so far is just deciphering what is what? sorry this probably makes no sense to most, just feel lost sometimes in this whole process

Link to comment
Share on other sites

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



Celiac.com Sponsor (A8-M):



miles2go Contributor

It makes sense to me. I think a lot of people are in a strange place when they are doing the food journal thing, at least I was. I have multiple allergies, too, so it was a matter of trying to make sense of the limited testing that I had to try and figure out what was okay to eat. My dietician told me to have three columns, one that was for 'bad' food, one for 'good' and one for 'questionable'. I still have a column for questionable foods four years later, but I can eat even the foods that I'm allergic to, as long as my body is fairly balanced on the allergy front. As far as you getting glutened, you will probably soon learn how to distinguish that from other things, once you stop eating gluten and then get glutened again. It's usually much more pronounced than it was before going gluten-free and for most of us, it's a specific reaction that is the same ol' thing every time.

Once you get your 'gluten-legs' you'll probably be able to narrow down what you ate that likely contained gluten. So, for me, for instance, it's always 15 minutes afterwards that I have debilitating cramps that come from my side and work their way toward my belly and the bathroom, or want thereof, comes right after that. No headache, no nausea, but brain fog and the shiz for the next 9 days. This is quite different from my sulfite reactions, which involve hives or my lobster reactions which involve my insides itching like crazy. HTH.

Margaret

Link to comment
Share on other sites
sneezydiva Apprentice

I know EXACTLY what you're talking about. It is very hard to distinguish things at times, especially if dairy and/or high fiber foods aren't agreeing with your right now. Miles2go is right though, after a while, you will be better able to distinguish between true glutenings versus a random "tummy rumbling."

Also when keeping the diary, I look over things carefully, and if I prepared it myself, and I'm positive it is gluten-free, I know it was just a fluke. If it appeared gluten-free, but is a processed food, I carefully reexamine the ingredients and do a little internet searching. If other people seem to also have trouble with the food, I eliminate it from my diet. If it still appears safe, I wait a couple of weeks before trying it again. More often than not, it turned out to be okay. But the easiest way to keep things straight is to use whole foods to prepare your meals. and as little processed foods as possible. That way there are only a couple likely culprits.

Link to comment
Share on other sites
LandonL Contributor

i don't worry so much bout the actual foods, as that is one thing i'm good about it using whole foods cause chicken and fish and veggies are tasty to me now just as much as before being celiac. It's all the cross contamination talk that terrifies me, i'm always scared I got cross contaminated even if I don't have reactions, I just always feel scared that a crumb found its way into my food, or something. its the FEAR that is my number 1 problem.

Link to comment
Share on other sites
sneezydiva Apprentice

Another thing I keep track of in my diary is whether all my meals for the day were prepared at home. Not only do I record that th particular day was all homemade, but I also record streaks such as "4 days in a row eating meals from home" My house is gluten-free, so if I do get symptoms, and I look back over the last couple of days, I can immediately zero in on the day I ate out as the culprit. If everything was prepared at home, you know to either check up on certain processed foods, or you can be confident you didn't get any gluten, and your body is still just "working out the kinks"

Link to comment
Share on other sites
ang1e0251 Contributor

It's all the cross contamination talk that terrifies me, i'm always scared I got cross contaminated even if I don't have reactions, I just always feel scared that a crumb found its way into my food, or something. its the FEAR that is my number 1 problem.

It is very frightening at first. But every time you go out and Don't have a problem, relive that time over and over in your head. Reassure yourself. You know what you're doing. Every time you do it, you'll do it better with more knowledge. When you have a slip, remember that too so not to repeat the same mistake. It's kind of like dating, you might get burned but you also might have a great time. So keep trying.

Link to comment
Share on other sites
miles2go Contributor
i don't worry so much bout the actual foods, as that is one thing i'm good about it using whole foods cause chicken and fish and veggies are tasty to me now just as much as before being celiac. It's all the cross contamination talk that terrifies me, i'm always scared I got cross contaminated even if I don't have reactions, I just always feel scared that a crumb found its way into my food, or something. its the FEAR that is my number 1 problem.

Are you in a household that can be completely gluten-free? This is important, because you can weed out a whole lot of variables there. And, I guess, when I say the above, I mean no other humans consuming gluten, pets eating (any) gluten kibble/wet foods only with your utmost mindfulness and maybe some appliances and pots and pans kicking around from the olden days that are clean beyond belief? And, you don't eat out much?

B)

Link to comment
Share on other sites

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



Celiac.com Sponsor (A8-M):



adelaidez Rookie

Im very new here but i thought id start off here, i am new to this whole situation so im not sure how long it truly takes for my symptoms to go but i mean it takes a good week for them to subside but then the bloating isn

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
      120,472
    • Most Online (within 30 mins)
      7,748

    Jessiehags91
    Newest Member
    Jessiehags91
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      We offer a ton of recipes here: https://www.celiac.com/celiac-disease/gluten-free-recipes/ and have done some articles on fast food places, but keep in mind that eating out is a common source of gluten contamination: https://www.celiac.com/search/?q=fast food&quick=1&type=cms_records2 Many colleges now offer allergen-friendly, and sometimes gluten-free options in their student cafeterias: https://www.celiac.com/search/?&q=colleges&type=cms_records2&quick=1&search_and_or=and&sortby=relevancy PS - Look into GliadinX, which is a sponsor here, but many studies have been done on it which show that it may break down small amounts of gluten in the stomach, before it reaches the intestines.
    • JustGemi
      Thank you! What do you recommend in the next 7 weeks until I see my Doctor?  Just start my Gluten free diet?
    • Scott Adams
      Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful:    
    • Scott Adams
      Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      So if the normal range for your tests is below 15.0 U/mL, and your results are 120.9 U/mL HIGH, it definitely looks like you could have celiac disease. Your doctor may want to schedule an endoscopy to confirm this, but with such high results it is also possible that the diagnosis might be made on your blood test results alone (more info on that is below). This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease.  In the Europe the new protocol for making a celiac disease diagnosis in children is if their tTg-IgA (tissue transglutaminase IgA) levels are 10 times or above the positive level for celiac disease. According to the latest research, if the blood test results are at certain high levels that range between 5-10 times the reference range for a positive celiac disease diagnosis, it may not be necessary to confirm the results using an endoscopy/biopsy: Blood Test Alone Can Diagnose Celiac Disease in Most Children and Adults TGA-IgA at or Above Five Times Normal Limit in Kids Indicates Celiac Disease in Nearly All Cases No More Biopsies to Diagnose Celiac Disease in Children! There are other things that may cause elevated tTg-IgA levels, but in general a reaction to gluten is the culprit:    
×
×
  • Create New...