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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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    • I react to both wheat and barley.  I've opted to just go completely gluten free, for the sake of simplicity and my sanity.  I don't have a diagnosis of celiac disease, but I strongly suspect it.  Unfortunately, I'm not willing to endure the misery of staying on gluten long enough to pursue further testing.  I just know I need to avoid the gluten grains, so I do.  
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