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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

More Sensitive To Gluten After Being gluten-free?
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Hi there...my name is Kristin and I am new to this forum.

I've been gluten free for about 2 years now. Despite a negative Celiac blood panel, I decided to go gluten-free after seeing a HUGE improvement in many chronic symptoms I've had for my whole life. I recently too gave up dairy in November of last year after seeing the return of some of those symptoms.

I feel that I am very good at adhering to the diet. With my limited options, I eat a rather predicitable diet.

Question is, lately i've noticed that if I accidentally ingest the tiniest part of gluten, I have a HUGE reaction to it. Much worse than before. Is it possible to become more sensitive to gluten the longer you go without it?

The last 2 weeks I seem to be getting sick frequently again. I've had no obvious gluten accidents. The only thing I can think of is a shared toaster we use at home and a frying pan...though I mainly do the cooking...

Yesterday I got quite ill from some eggs I cooked with pancetta (which I confirmed with the company was gluten-free)....so frustrating when you don't know what is making you sick.

Thanks!

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Funny, I came here to ask exactly the same question. I've gotten much more sensitive since I went gluten-free about five years ago. I didn't have to worry about little bits of CC in restaurants or "shared machinery" labels. Now I am reacting to tiny bits of gluten too. It's really a pain.

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It really is such a pain! And then you start second guessing everything! It was definately easier before, though not healthier I realize. But it feels like a kick in the gut (no pun intended) to be so strict with what you eat, and then you end up much more sensitive.

Well I think I'm going to completely make sure everything in my kitchen is ok and see if that helps.

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You may be having reactions to other foods as well. I went through the same when I was new to the diet, then realized I also am intolerant to dairy, nuts, corn and soy. Also, try taking enzymes and probiotics with each meal...they help.

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A shared toaster will absolutely gluten you.

It seems, from my experience, that pretty much everyone gets more sensitive the more time passes. It might sound weird, but this is a good thing. Basically, your system was so damaged before that it could only recognize big amounts. Now, your system is healthier, like a machine that's been finely calibrated. It's annoying that you're more sensitive, but it's not a bad thing, health-wise.

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Ya know, I was thinking to myself that I, too, have become more sensitive, but then realized that maybe, just maybe, we don't become more sensitive, it's just that now we realize what it is and that brings it into the spotlight, so to speak.

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I have definitely gotten more sensitive. I am crazy sensitive now. I can't eat most processed things and have to even be careful about my produce. Out of my garden things are fine, but I have to watch out for which companies tomatoes I buy etc. It is a huge pain.

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I'm definitely more sensitive to gluten than I was when I first went gluten-free. I don't use many processed foods, and don't recall a single time I was able to get away with anything made on the same lines as gluten.

I'm 5 years in now, and my sensitivity level is about the same--it kinda leveled out. :D

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I was diagnosed with Celiac in 1964 when I was 5 years old. Throughout most of my childhood my mom made sure I was gluten-free (well, as much as one can be back then). Because of misdiagnosis in my adult years--one doctor told me I did not have Celiac and was not gluten-intolerant--I went off my diet. Needless to say, about 3 years ago at the age of 48, I started exhibiting many of the original symptoms of Celiac and went to see a gastroenterologist, who said my Celiac is quite advanced but had not yet done any irreparable damage (although some issues have now appeared during a recent biopsy of my stomach). I have been on a strict gluten-free lifestyle for most of the time (we all slip up, eh?), but I do notice that I am becoming much more sensitive to even the smallest amounts of gluten.

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My reaction to gluten has also increased since eliminating it from my diet around 2 years ago. It is pretty much like an alcoholic reaction. Its possible fomr someone to drink large quantities with a high level of tolerance, once they go teetotal any amount of booze will flatten them. Although your body is being damaged by gluten in a normal gluten type diet, the tolrance is also quite good. Once you free the body from the toxic effect, tissues heal and the systems become more sensitive because of lack of exposure. The moral of the story is that you need to be vigilant all the time, any complacency will set you back because you imagine that feeling better will just keep happening. It doesnt. Also note that reactions can be caused by multiple sensitivities, or foods that have been under the radar because you are so focused on gluten. Although it appears the occasional accidents do not set you back to square one, incremental damage does occur with repeated exposures, as well as often eating too much of some other food increasing your sensitivity. Its certainly not an easy condition to manage.

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      Thank  you Flowerqueen and Cristiana for your replies. I'm actually feeling much better today. I got my appetite back yesterday lunchtime (a few hours after I typed the original post) and managed to keep in/hold down some chicken and lettuce!!! I also had a "fat" coffee (as I call it) before work with MCT Oil and butter (your probably going "yuk" right now but it's really nice...really haha) and started feeling a bit better after that. The nausea went away almost immediately after that although just the thought of having all that fat nearly made me sick but I just wanted to get back to normal asap. I usually have a lot of fat in my diet anyway which is normal for me so the coffee choice isn't unusual. Plus it was also the third day which was when I started feeling better after the first time. I didn't eat til lunchtime and I was good and hungry by then so I knew I was coming out of it. That nausea and trembling feeling is something I don't want ever again. I think after the workout and tearing down muscle tissue (which is a form of stress) and then not being able to hold the nutrients in for repair affected my nervous system. My theory only but to me it makes sense. Although Vitargo also comes in flavors I always get the Natural / Unflavored one so the barley is the only ingredient. As for there being something wrong with that particular batch, well, you be on to something there. Also I'm not knocking the product because as I said, I have used it before and it did exactly what it was supposed to do. But, I will never have it again. Cristiana, my last blood test revealed I had slight anaemia which really surprised me with the amount of red meat I've eaten during my life and the anxiety thing is also new as I'm usually a happy, positive person. Life is good but after this recent reaction I think it is an indirect cause of the glutening. I'm also surprised at how sensitive I've become to it and how quickly. Also what is DX? I also follow a FODMAP eating plan (I can give you more info if you haven't heard of it) which also eliminates certain foods. It's a plan directed mostly at IBS but is well worth looking into if you are suffering any gut health, digestion issues or any ailment you may have which you can't get to the bottom of. Broccoli was one of the foods which I have cut back on and I've eaten HUGE amounts of broccoli so it is a superfood for some but apparently not for others. (I even think I read somewhere it has MSG naturally in it) It's hard to find any bad articles on broccoli so this also really surprised me. It also answered a few other questions I had. Many, many thanks again to you both for your replies. It actually settled me just reading them. I'm glad I found these forums so I don't think i'll be a stranger around here for long.   Richard
    • Confused
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