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Any Way To Counter Act Gluten Once Accidentally Injested?

s-haas

By s-haas
in Coping with Celiac Disease

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s-haas Newbie
s-haas
Posted

I am newly diagnosed with Celiac Disease. I was diagnosed after I finally became so sick I was hospitalized for a week. I have tried very hard to avoid Gluten since my symptoms are very severe. Most of my symptoms have disappeared since eating gluten free. Once in a while I accidentally injest gluten while at a restaurant or through hidden ingrediants. When this happens, within a few minutes I get asthma symptems and very nauseaus. Always the next day I will have extreme edema in my hands and legs. Is there any way to counter act or stop the adsorption of the gluten when you realize that things start to go wrong? I hope some of you who are more experienced with eating gluten free might have some advice. Again, I am not eathing gluten on purpose and I wish gluten would just disappear from my world. It is a bit frightening when the symptoms come on and I feel helpless when I don't know what to do except take an inhaler and hope for the best. Thanks for your help and advice.

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ravenwoodglass Mentor
ravenwoodglass
Posted

First off mention the asthmatic symptoms to your doctor. You may have a true allergy to wheat in addition to celiac. If that is the case your doctor might want to have you carry an Epi-pen.

Unfortunately there isn't much that we can do once the gluten reaction starts. I find Pepto Bismal helps with the stomach pain I get and I take for sure gluten-free asprin to help with the inflammation. Drinking lots of water might help but for the most part for me time is the true healer.

You may want to avoid restaurants for a bit till you have healed more. Also if you can go with unprocessed whole foods that are naturally gluten free that will help also.

tarnalberry Community Regular
tarnalberry
Posted

Ditto everything ravenwood said. Right on the money!

CGally81 Enthusiast
CGally81
Posted

I'd always taken L-glutamine. It definitely seemed to help. Chewable, gluten-free (of course), L-glutamine. It seems to stop the symptoms in less than an hour, even the "brain fog" symptoms.

It can't hurt. It's only bad for you if you have kidney or liver problems, otherwise, it only has health benefits. The only side effect is that it's been known to reduce appetite for starch and sugar (which is in fact another reason it's used - to help dieters and alcoholics reduce cravings).

Reba32 Rookie
Reba32
Posted

the other night I felt all bloaty and couldn't figure out why, and then I had some homemade yogurt for dessert and a short time after that I didn't feel so bloaty. I don't know for certain if I got glutened, but something wasn't quite right, but the yogurt seemed to help for some reason. Maybe the bacteria in it.

gaingus Rookie
gaingus
Posted

I agree with a lot of what everyone has posted. Some other things I do also is take gas-ex, just make sure to read the label, there is one that doesn't have "hidden gluten" in it. I also take some benadryl (sp) and tylenol. Other than that lots and lots of water to flush out my system.

JustLovely9216 Rookie
JustLovely9216
Posted

Just my random ideas of what I do that makes me feel better:

Ginger tea and yogurt to aid with digestion.

Exercise to release toxins and aid in digestions.

Warm bath with Epsom salt toxins.

Don't know why, but they do help me!

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Reba32 Rookie
Reba32
Posted

CGally, what brand of L-Glutamine do you use? And do you use tablets or powder drink mix?

Vitacost.com has diet and sport aids on special, and there are a few options for L-Glutamine. I couldn't find any locally, but I think I might like to try it and keep it around in case of future glutenings.

Are there other benefits to using it? I'm a lot carb-er anyhow, so I don't eat starch or sugars!

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    • SamAlvi
      High TTG-IgG and Normal TTG-IgA

      By SamAlvi · Posted

      Thanks again for the detailed explanation. Just to clarify, I actually did have my initial tests done while I was still consuming gluten. I stopped eating gluten only after those tests were completed, and it has now been about 70 days since I went gluten-free. I understand the limitations around diagnosing NCGS and the importance of antibody testing and biopsy for celiac disease. Unfortunately, where I live, access to comprehensive testing (including total IgA and endoscopy with biopsy) is limited, which makes things more complicated. Your explanation about small-bowel damage, nutrient absorption, and iron-deficiency anemia still aligns closely with my history, and it’s been very helpful in understanding what may be going on. I don't wanna get Endoscopy and I can't start eating Gluten again because it's hurt really with severe diarrhea.  I appreciate you taking the time to share such detailed and informative guidance. Thank you so much for this detailed and thoughtful response. I really appreciate you pointing out the relationship between anemia and antibody patterns, and how the high DGP IgG still supports celiac disease in my case. A gluten challenge isn’t something I feel safe attempting due to how severe my reactions were, so your suggestion about genetic testing makes a lot of sense. I’ll look into whether HLA testing is available where I live and discuss it with my doctor. I also appreciate you mentioning gastrointestinal beriberi and thiamine deficiency. This isn’t something any of my doctors have discussed with me, and given my symptoms and nutritional history, it’s definitely worth raising with them. I’ll also ask about correcting deficiencies more comprehensively, including B vitamins alongside iron. Thanks again for sharing your knowledge and taking the time to help. I’ll update the forum as I make progress.
    • knitty kitty
      Son's legs shaking

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      Blood tests for thiamine are unreliable.  The nutrients from your food get absorbed into the bloodstream and travel around the body.  So, a steak dinner can falsely raise thiamine blood levels in the following days.  Besides, thiamine is utilized inside cells where stores of thiamine are impossible to measure. A better test to ask for is the Erythrocyte Transketolace Activity test.  But even that test has been questioned as to accuracy.  It is expensive and takes time to do.   Because of the discrepancies with thiamine tests and urgency with correcting thiamine deficiency, the World Health Organization recommends giving thiamine for several weeks and looking for health improvement.  Thiamine is water soluble, safe and nontoxic even in high doses.   Many doctors are not given sufficient education in nutrition and deficiency symptoms, and may not be familiar with how often they occur in Celiac disease.  B12 and Vitamin D can be stored for as long as a year in the liver, so not having deficiencies in these two vitamins is not a good indicator of the status of the other seven water soluble B vitamins.  It is possible to have deficiency symptoms BEFORE there's changes in the blood levels.   Ask your doctor about Benfotiamine, a form of thiamine that is better absorbed than Thiamine Mononitrate.  Thiamine Mononitrate is used in many vitamins because it is shelf-stable, a form of thiamine that won't break down sitting around on a store shelf.  This form is difficult for the body to turn into a usable form.  Only thirty percent is absorbed in the intestine, and less is actually used.   Thiamine interacts with all of the other B vitamins, so they should all be supplemented together.  Magnesium is needed to make life sustaining enzymes with thiamine, so a magnesium supplement should be added if magnesium levels are low.   Thiamine is water soluble, safe and nontoxic even in high doses.  There's no harm in trying.
    • lizzie42
      Son's legs shaking

      By lizzie42 · Posted

      Neither of them were anemic 6 months after the Celiac diagnosis. His other vitamin levels (d, B12) were never low. My daughters levels were normal after the first 6 months. Is the thiamine test just called thiamine? 
    • knitty kitty
      Son's legs shaking

      By knitty kitty · Posted

      Yes, I do think they need a Thiamine supplement at least. Especially since they eat red meat only occasionally. Most fruits and vegetables are not good sources of Thiamine.  Legumes (beans) do contain thiamine.  Fruits and veggies do have some of the other B vitamins, but thiamine B 1 and  Cobalamine B12 are mostly found in meats.  Meat, especially organ meats like liver, are the best sources of Thiamine, B12, and the six other B vitamins and important minerals like iron.   Thiamine has antibacterial and antiviral properties.  Thiamine is important to our immune systems.  We need more thiamine when we're physically ill or injured, when we're under stress emotionally, and when we exercise, especially outside in hot weather.  We need thiamine and other B vitamins like Niacin B 3 to keep our gastrointestinal tract healthy.  We can't store thiamine for very long.  We can get low in thiamine within three days.  Symptoms can appear suddenly when a high carbohydrate diet is consumed.  (Rice and beans are high in carbohydrates.)  A twenty percent increase in dietary thiamine causes an eighty percent increase in brain function, so symptoms can wax and wane depending on what one eats.  The earliest symptoms like fatigue and anxiety are easily contributed to other things or life events and dismissed.   Correcting nutritional deficiencies needs to be done quickly, especially in children, so their growth isn't stunted.  Nutritional deficiencies can affect intelligence.  Vitamin D deficiency can cause short stature and poor bone formation.   Is your son taking anything for the anemia?  Is the anemia caused by B12 or iron deficiency?  
    • lizzie42
      Son's legs shaking

      By lizzie42 · Posted

      Thank you! That's helpful. My kids eat very little processed food. Tons of fruit, vegetables, cheese, eggs and occasional red meat. We do a lot of rice and bean bowls, stir fry, etc.  Do you think with all the fruits and vegetables they need a vitamin supplement? I feel like their diet is pretty healthy and balanced with very limited processed food. The only processed food they eat regularly is a bowl of Cheerios here and there.  Could shaking legs be a symptom of just a one-time gluten exposure? I guess there's no way to know for sure if they're getting absolutely zero exposure because they do go to school a couple times a week. We do homeschool but my son does a shared school 2x a week and my daughter does a morning Pre-K 3 x a week.  At home our entire house is strictly gluten free and it is extremely rare for us to eat out. If we eat at someone else's house I usually just bring their food. When we have play dates we bring all the snacks, etc. I try to be really careful since they're still growing. They also, of course, catch kids viruses all the time so I  want to make sure I know whether they're just sick or they've had gluten. It can be pretty confusing when they're pretty young to even be explaining their symptoms! 
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