Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

How Do You Know If Someone Is "super Sensitive"?
0

11 posts in this topic

I am beginning to think my dd is super sensitive. She definitely can't handle living in a gluten house. We have gone gluten free for everyone, but I really am suspecting she is super sensitive. How do you define super sensitive and how do you go about figuring out someone's threshold? (Obviously not exposing her to gluten, but I mean restaurants, processed foods, etc.)

1

Share this post


Link to post
Share on other sites


Ads by Google:

In my own case it was finally figured out when I kept getting 'glutened' by products that had ingredients that were gluten-free but prepared on shared lines and having obvious gluten reactions to gluten grain derived ingredients that are supposed to be gluten free by processing like distilled alcohols and vitamin E derived from wheat as examples.

1

Share this post


Link to post
Share on other sites

That' pretty much my story too. I kept getting siock from things that were supposedly gluten-free but were made on shared lines. So I avoid those products now. But I also found that I have multiple other fod intolerances that were causing symptoms and keeping me in a constant state of irritation and making me more sensitive always. Now that I have identified those other food intolerances and got them out of my diet, I have much less trouble generally. But I still avoid shared lines food products and most processed food also.

Hey, did anyone notice they made a new sub-forum for super sensitive psillys here? :D

1

Share this post


Link to post
Share on other sites

Hey, did anyone notice they made a new sub-forum for super sensitive psillys here? :D

It is new and was created on Wednesday. :)

1

Share this post


Link to post
Share on other sites

I can echo what the others said about getting sick from supposedly gluten-free items. In addition i would get sick from just walking by the door of working bakery or something like a breadcrumb on the counter-- Because of the we just don't have any gluten items in the kitchen. My wife may keep a bag of cookies in her junk room but she never brings them out in the open.

cross contamination is a big issue for me

I am beginning to think my dd is super sensitive. She definitely can't handle living in a gluten house. We have gone gluten free for everyone, but I really am suspecting she is super sensitive. How do you define super sensitive and how do you go about figuring out someone's threshold? (Obviously not exposing her to gluten, but I mean restaurants, processed foods, etc.)

1

Share this post


Link to post
Share on other sites




I'm glad to see a sub section for super sensitives!

I found out by trial and error too. I kept reacting to things that others didn't react to. It was extremely frustrating to read about how safe and delicious something was and then react to it. I reacted to something that was tested by the company to below 5 ppm even. Then I knew I was super sensitive. Even a little bite of a tested to below 20 ppm item got me. The best way to find out is to get healthy with a whole foods diet and then try adding various processed foods. But not more than one per week.

In my case, the only other food intolerance I've found is kumquat skin. Also lactose, but only if I get glutened. Other things like tomatoes and potatoes, I have found sources which I can tolerate and sources which I can't. There seems to be an issue with some pesticides, sprout inhibitors, fumigants and edible coatings used on produce. Sometimes it seems like it is wheat straw mulch which get me. I'm still figuring it out and it's been over 3 years now.

2

Share this post


Link to post
Share on other sites

I'm glad to see a sub section for super sensitives!

I found out by trial and error too. I kept reacting to things that others didn't react to. It was extremely frustrating to read about how safe and delicious something was and then react to it. I reacted to something that was tested by the company to below 5 ppm even. Then I knew I was super sensitive. Even a little bite of a tested to below 20 ppm item got me. The best way to find out is to get healthy with a whole foods diet and then try adding various processed foods. But not more than one per week.

Right now I am trying to eliminate everything because my dd's celiac antibodies are still highly positive and I really think she is not directly eating anything with gluten in it. It's so hard for me to explain to people and even my dh is frustrating. He thinks the problem is just that my other kids are messy and getting our house gluten-free will fix all problems. I do think that our whole house being gluten-free will help of course, but I still think there are other places besides our house she is reacting to. It's hard to figure out what she is reacting to of course with her antibodies still high. She still is complaining about her stomach hurting often. Anyhow, glad this subforum is here because I have a feeling we are going to belong here.

1

Share this post


Link to post
Share on other sites

I'm guessing I'm very sensitive...got negative blood test, but have had great improvement with all areas of my life since going gluten-free. However I've realised I can not touch gluten foods nor eat most foods deemed gluten-free without reaction. I'm in bed again today with sever gut pain and am coming to the conclusion I will not be eating anything but fruits veggies and meat nor use any skin care product that is affordable. I'm feeling lost in the Pandora's box of the gluten-free world.

0

Share this post


Link to post
Share on other sites

I am super sensitive, although I struggle with accepting this strange reality. I react to processed foods, products, distilled alcohol, flour particles in the air, and I suspect VOC's from cooking wheat products as well. And those are just my wheat issues. dry.gif I am still figuring it out and get CC'd everywhere I go so it has been hard for me to process everything. And sounding like a crazy person doesn't help. Well, I suppose I AM a crazy person when CC'd and in my funky foggy moods. Oh, did I mention I think I am in one now? :angry:

1

Share this post


Link to post
Share on other sites

Well, I suppose I AM a crazy person when CC'd and in my funky foggy moods.

You aren't alone there. It makes it so much harder to figure things out.

2

Share this post


Link to post
Share on other sites

Wow, you all said it so clearly. I am new and posted a question elsewhere on this subtopic a question related to this thread.

Our bodies are complex and celiac is just one part of the big picture. For example, I am MCS and have a list of 22 food allergies that I avoid also. It was so overwhelming to find out all this stuff after I was tested. And even harder to actually get my gut well. The literature says just stop eating gluten, but that wasn't enough for me. I have tried so many things to get well. Plus, I kept getting into gluten unknowingly. Argh! Fortunately, I have had about 6 years with rare exposure, until this past year.

For those of us who are zero tolerance people it is easy to see and feel what makes us sick. As soon as I am totally gluten free my gut quits hurting. Even putting my fingers in my mouth with a few wheat bread crumbs on them makes me very ill.

I am at a new phase of needing help again. That is why I looked for a forum.

I don't want to know how to substitute Twinkies or other junk. I just want to figure out how to eat healthy food and stay pain free.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,115
    • Total Posts
      919,447
  • Topics

  • Posts

    • Well, you can probably get an apple or something.  You might be able to get someone to boil you some eggs.  But be careful of things like nuts that should be naturally gluten free.  They have almost always been soaked in a flavor solution that usually containes caramel coloring, "soy" (wheat) sauce and other aditives.  If I am really hungry and must eat in a Chinese restaurant, I order plain white rice and steamed vegetables.  But even so, you must monitor it carefully.  The rice sometimes has other substances added to give it a better texture, and very often the vegetables have in fact had "just a little bit" of soy sauce added.  To be fair, celiac disease is hardly ever found in East Asians, so understandably people are not tuned it to it.  Also, culturally, with the exception of fruits, it is generally thought that the flavor of foods needs to be enhanced, so it is had to find anything natural even in the "western" gorceries. Even in the western restaurants, be careful.  Fish and meat and often vegetables are usually pre-marinated. I will not even attempt to address the issue of cross-comtamination, since that is a whole higher order of things. I do know what I am talking about; I have celiac and have worked here for nearly 7 years.  
    • I'm glad I found these forums!  I will spend some more time this evening reading through them.  But I wanted to get my question out there just to see if anyone else might have answers quicker than I can sift through the forum for them.      I've been feeling terrible for about a year, and after an elimination diet last month, figured out that if nothing else, gluten/wheat is a problem.  After lots of research, I abandoned the elimination diet and added gluten back in, so that I could get tested for Celiac.   I was off gluten for 3 weeks, from mid-June until early July.  I've had it back in my diet for almost 3 weeks now.    My question is this: Since I was off gluten for 3 weeks, and now back on for almost 3, is that enough time on to yield a positive Celiac blood test, if that indeed is what I have?  All the research I've done says 4-6 weeks for a gluten challenge, but is that really necessary if I was only not eating it for 3 weeks?  I am desperate to get this testing done and over with.  I feel terrible all the time and getting through the day is a struggle.  My doctor ran allergy panels already and everything came back clear except for a mild wheat allergy.  So if nothing else, I'll have to give up wheat for sure at the end of all this.  I get the feeling she doesn't know a ton about Celiac though, so I'm doing a lot of the research on my own. Any advice or information would be so appreciated! 
    • Hi Michael, That's quite a spike in blood pressure!  I haven't tested that myself and don't want to if it means I have to eat gluten.  Blood pressure testing to identify food reactions is something that has come up before.  It sounds like it might be possible but I don't know how much study has been done on it.  Probably not much since it is such a simple, straight forward idea. Welcome to the forum!
    • Hi Megan, Did the doctor test you for celiac disease?  You really shouldn't go gluten-free until all the testing for celiac disease is completed.  It is a little odd for a doctor to tell you to go gluten-free for no reason IMHO.  Did he/she explain the reason for it? Personally, I have learned over the years what I can eat safely and what I can't.  Occasionally I get hit but it is rare.  Simplifying your diet is a good first step.  Avoiding processed foods for a while and dairy also is good.  I suggest any change you make last for a month at least. Then try the food again. If you are eating 100 random ingredients/foods each day it is hard to figure these things out.  If you reduce it to a much smaller number of foods then things become simpler. Welcome to the forum!
    • Finally, proof that non-celiac gluten sensitivity is real. ... for the 30 percent of consumers who choose to buy gluten-free products and the 41 percent of ... View the full article
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,154
    • Most Online
      1,763

    Newest Member
    calla84
    Joined