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Feel Awful After Feeling Better

obaketenshi

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obaketenshi Rookie
obaketenshi
Posted

The last two days or so I've felt like I did before I started going gluten free, miserable, nauseated, tired, and with the diarrhea again. I know from a previous incident with cross contamination that I have probably been glutened, but I am not sure from WHAT. I've cooked my own food with conscientiousness the last few days, and the last thing that could have done it outside my home was gluten free pizza from a local pizza place. I've also been eating a lot of arepas, and though I know that the flour I'm using (PAN) is tested gluten free in testing, but it still has the processed in a facility that also processes wheat, so I wonder if it is REALLY ok to eat after all. I wonder if I'm eating so much of it that I'm getting a big enough dose to hurt me (even though it is a trace amount each time) since I've been eating a lot of the arepas as snack food.

Do you think its the "gluten free" pizza from days ago or the flour is the culprit here? I am thinking the flour could be. I am a little upset that such a tiny amount could sicken me so badly. I did eliminate all traces of gluten from my kitchen, so I know its not a surface that is contaminating me this time if it helps. A little perplexed on what I could have done wrong! :(

Also: Did you guys have experience with being sensitive to OTHER grains once you went gluten free? I am hoping this is not the case, but as I have the genetic history for it, I can't overlook the possibility.

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mushroom Proficient
mushroom
Posted

Assuming that your flour tests below 20 ppm gluten (but maybe just below), if you used it a lot of that flour the gluten load on your body would be cumulative and could well add up to enough to react to. Eating too much of any one thing is not recommended for celiacs - a rotational diet is best so that problems like this, or becoming sensitive to another food, are avoided

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obaketenshi Rookie
obaketenshi
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Posted

Assuming that your flour tests below 20 ppm gluten (but maybe just below), if you used it a lot of that flour the gluten load on your body would be cumulative and could well add up to enough to react to. Eating too much of any one thing is not recommended for celiacs - a rotational diet is best so that problems like this, or becoming sensitive to another food, are avoided

I believe it tests at 5 ppm. But I was eating a lot of it. I didn't know that about the rotational thing. That is going to be a bit hard for me, as I tend to eat the same things for a long time then switch. I am a little tired of having setbacks almost weekly though. I don't see how I can heal if I keep getting glutened, and its frustrating it to keep happening despite my best effort.

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