Why Do I Feel Sick When I'm Eating Gluten Free?
Posted 18 May 2010 - 08:07 PM
Posted 19 May 2010 - 02:10 AM
- James Watson
My sources are unreliable, but their information is fascinating.
- Ashleigh Brilliant
Leap, and the net will appear.
Posted 19 May 2010 - 06:33 AM
Keep a food journal.
Posted 20 May 2010 - 07:28 AM
Posted 22 May 2010 - 03:42 AM
Been kissing anyone lately who wears lipstick? Lipstick and chapstick almost always has gluten, but we don't usually think of it when we're not the ones wearing it, eh? Makeup, powders, or anything that could be on someone ELSE'S skin might be an issue if you've been kissing it.
Drywall dust has gluten, shampoos, soaps, detergents, mouthwashes (maybe) - if it can get in your mouth accidentally, or it touches stuff that gets in your mouth (like the towels that dry your dishes), it might set you off, if you are particularly sensitive.
Or, again if you're sensitive, if you still have any wooden or plastic kitchen utensils, that could do it. They are porous to gluten, and can release it back into the food you are cooking. A cast iron skillet with old seasoning could do the same, unless you reseasoned it from scratch. Or a teflon pan, if scratched, is porous to gluten as well. So it could be your cooking implements rather than the food itself, too.
Gluten free since August 10, 2009.
21 years with undiagnosed Celiac Disease
23 years with undiagnosed sulfite sensitivity
25 years with undiagnosed mast cell activation disorder (MCAD)
Daughter: celiac and MCAD positive
Son: gluten intolerant
Father, brother: celiac positive
Posted 25 May 2010 - 09:27 PM
Posted 25 May 2010 - 11:53 PM
If you are replacing gluten items with gluten-free substitutes, you may be ingesting a lot of products that you are not used to. Soy is used extensively in gluten free products, and is often not well tolerated by celiacs. Same goes for some of the other gluten free substitute grains - if your damaged gut is not used to these grains it may rebel.
So you have to proceed cautiously at first and not add too many different things. One at a time is a sound approach and see how you react.
Also, once the gluten is gone we often find we have other intolerances that have been masked by the body having been overwhelmed by the gluten. Once the gluten is gone these intolerances are able to be perceived. It is often recommended to keep a food and symptom log to see if you can associate a response with a certain food. Again, the simpler you can keep your diet, the easier it is. Try to eat whole, unprocessed foods from the outside of the supermarket - meat, fish, fruits, vegetables, rice, nuts, seeds. Once you can stabilize on a diet that does not upset you then you add back in one thing at a time every three or four days and see how you respond. This way you can weed out the bad actors fairly quickly. Otherwise, it is a hit or miss process - I know, I have been there, and did not follow that advice I am giving you.
Good luck on your gluten free journey.
"Everything that can be counted does not necessarily count; everything that counts cannot necessarily be counted." - Albert Einstein
"Life is not weathering the storm; it is learning to dance in the rain"
"Whatever the question, the answer is always chocolate." Nigella Lawson
Caffeine free 1973
Lactose free 1990
(Mis)diagnosed IBS, fibromyalgia '80's and '90's
Diagnosed psoriatic arthritis 2004
Self-diagnosed gluten intolerant, gluten-free Nov. 2007
Soy free March 2008
Nightshade free Feb 2009
Citric acid free June 2009
Potato starch free July 2009
(Totally) corn free Nov. 2009
Legume free March 2010
Now tolerant of lactose
Celiac.com - Celiac Disease Board Moderator
Posted 26 May 2010 - 06:31 PM
I saw my doctor this morning and she's sending me off to get a fructose test. Apparently Fructose malabsorption http://www.nutrition...e malabsorption is the most common digestive issue these days and my gluten issue may have been masking this problem. There are a huge range of foods that have too much fructose, ie wheat, most fruits, a lot of vegetables, wine, onion, garlic, tomatoes, brown rice, beans, legumes, artificial sweetners, etc, etc, etc. Some are worse than others and it's about the accumulated load of fructose throughout the day rather than an individual food. People's individual tolerances really vary too.
My doctor also said it could be gluten cc, IBS, or a specific food intolerance. So I'll be super careful about cc from now on and we'll just eliminate the other things one by one until we work it out.
In the meantime, I think I'll cut out all grains for a while. I have rather thrown myself headfirst into gluten free baking. So I am eating a lot of flours, grains, etc that I wan't eating prior to being diagnosed
Posted 30 May 2010 - 05:36 PM
Gluten free since May 2009 (mostly, every once in a while I get "wheated" but I avoid gluten like the plague)
Posted 02 June 2010 - 12:03 PM
2010-Doctor diagnosed me as Celiac then took diagnoses back, then said avoid gluten for life
2009 – Low T3 thyroid hormone, muscle twitching and adrenal fatigue
2006- Elevated Speckled ANA. GI suggested Celiac. Started gluten-free diet, but sloppily
2005 - Thought I had wheat "allergy." Stopped eating bread, oats problem too
College years - Still vegan -sickest point in life. Every classic celiac symptom
Teenage years - Stomach pain prompted veganism -> BIG mistake!
Child - Awful gas, D, C. Chronic infections, appendix and tonsils removed
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