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How Sensitive Are You To Gluten?


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Poll: How to you react to gluten? (31 member(s) have cast votes)

How to you react to gluten?

  1. Micro-sensitive- Can't even look at it without getting sick. (1 votes [3.23%])

    Percentage of vote: 3.23%

  2. Very sensitive- Can't even tolerate distilled grain (as in vodka) (10 votes [32.26%])

    Percentage of vote: 32.26%

  3. Moderately sensitive- Gluten clearly makes me sick (10 votes [32.26%])

    Percentage of vote: 32.26%

  4. Not very sensitive- takes obvious gluten ingestion (4 votes [12.90%])

    Percentage of vote: 12.90%

  5. No symptoms (6 votes [19.35%])

    Percentage of vote: 19.35%

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19 replies to this topic

#1 Guest_BERNESES_*

 
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Posted 31 August 2005 - 08:02 AM

I'm curious because I'm starting to think I'm one of those super-sensitive Celiac's and wonder who else sio with me on this one. I for example, can't drink vodka made from grains even though the theory is that it's fine for most Celiac's because the gluten has been distilled out. I got sick from Milk Bone dog treats (no- I didn't eat them :P fed them to dogs and WASHED my hands frequently. Just wondering how sensitive people are. Thanks so much, Beverly
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#2 KaitiUSA

 
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Posted 31 August 2005 - 09:44 AM

I am very sensitive to the smallest bit however I can tolerate distilled products.
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Kaiti
Positive bloodwork
Gluten-free since January 2004
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#3 Carriefaith

 
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Posted 31 August 2005 - 09:49 AM

I am very sensitive to small amounts of gluten, even to the point where I don't even know what I ate that made me sick, I just know I was glutened. I've never actually tried distilled grain products, so I don't know how I react to them.
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Carrie Faith

Diagnosed with Celiac Disease in March 2004
Postitive tTg Blood Test, December 2003
Positive Biopsy, March 3, 2004

#4 luvs2eat

 
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Posted 31 August 2005 - 09:51 AM

I seem to be becoming more sensitive as I remain gluten-free. But it really takes a clear glutinizing for me to feel unwell.
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luvs2eat
Living in the beautiful Ozark mountains in Arkansas
positive blood tests and later, positive biopsy
diagnosed 8/5/02, gluten-free (after lots of mistakes!) since that day
Dairy free since July 2010 and NOT happy about it!!

#5 mstrain

 
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Posted 31 August 2005 - 10:09 AM

I have no symptoms whatsoever. Don't know if I am being glutened (by accident) or not. :unsure:
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<span style='font-size:14pt;line-height:100%'>Michele</span>
positive biopsy 7/18/05
positive bloodwork 7/28/05
gluten-free since 7/18/05

#6 skbird

 
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Posted 31 August 2005 - 10:50 AM

I haven't tried distilled grains, though I may have had some vinegar that fits this category. I have weird vinegar reactions, sometimes it's not good sometimes no problem. I think I was getting sick this summer because my husband feeds the cat treats that had gluten in them, while lying on the bed. After I asked if he could either not do this, or get up, change his shirt and wash his hands after, I haven't seemed to have gotten glutened again. It seemed impossible I would get it this way but before he would lie in bed, the cat would sit on his chest and get fed treats. Then he'd wipe his hands on the blanket or the cat (petting him) or whatever. I of course love the cat and kiss him a lot... so I think this was the culprit. Whatever you call it, that's ridiculously sensitive.

Though I guess I haven't gotten sick from smelling it yet...

By the way, I don't know if it was posted here but there is a theory that people who are gluten-intolerant (genes, antibodies) but not Celiac may be even more sensitive to gluten as it affects different parts of their system, not just their gut. Also that gluten-sensitive people are more likely to react to oats than Celiacs. I don't know if this is true but an interesting hypothesis. I am not Celiac, but definitely react to gluten.

Stephanie
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Diagnosed by food challenge, 10/04
Gluten-free since 10/04
Gluten-sensitive genes: HLA-DQ 1,3 (Subtype 6,9)
Interstitial Cystitis, 7/07
Fibromyalgia, 6/11

#7 Guest_BERNESES_*

 
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Posted 31 August 2005 - 11:04 AM

Stephanie- Now that's REALLY interesting as I was never diagnosed with celiac disease (LONNNGGG story) but I am clearly gluten intolerant and it seems as time goes on, it's getting worse and I'm more sensitive to the minutest amounts. Maybe I need to do some more research as I don't undestand the difference between having Celiac's and gluten intolerance. I would assume the intestinal damage is the same, but if I'm wrong please tell me. I feel like s$*t today (past three days) and I'm pretty sure it's from eating Garden of Eatin nacho tortilla chips (which are no longer guaranteed gluten-free because of the machinery) and I'm starting to feel like I'm insane :( Beverly
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#8 Guest_Viola_*

 
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Posted 31 August 2005 - 01:09 PM

I'm also very sensitive ... it takes very little to affect me.

I think that you should keep in mind though, that many people are either allergic, or alcohol sensitive. It's actually very common that people feel ill, get rashes and even the hateful D word. So ... it may not be gluten related with the drink. :rolleyes:
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#9 elonwy

 
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Posted 31 August 2005 - 01:13 PM

My sensetivity is still adjusting to me being gluten-free, But I'm clearly more sensetive than I was.
vodka, whiskey, etc used to give me a horrible head-cold like sensation, runny nose, sneezing stuffy head, and I have no idea if thats a gluten reaction or not. I've stopped drinking those, and i'm fine with tequila and rum, so I'm pretty sure it was a grain alcohol thing.
Elonwy
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Inconclusive Biopsy 7/20/05
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#10 nikki-uk

 
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Posted 31 August 2005 - 01:18 PM

After 11 months gluten-free my husband has found he can't tolerate vodka (or any gluten-free alcohols)very well.
I think it is an 'alcohol' thing as opposed to him reacting to the vodka.
My theory is that now his villi are starting to heal alot more is being absorbed than he was used to,but it does make his guts ache!
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Son diagnosed with Coeliac Disease Oct 2006 by biopsy (at age 13yrs)

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#11 Guest_BERNESES_*

 
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Posted 31 August 2005 - 01:26 PM

I was just using the alcohol as an example. I have no problem with gluten free beer/vodka. Maybe I could have used a better example like distilled vinegar.
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#12 hez

 
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Posted 31 August 2005 - 01:35 PM

I am still healing and not fully recovered since my diagnosis. I have started to notice that I seem to be sensitive. Licked food off of my finger and felt as if I had been glutened. The only culprit was lotion on my hands!
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#13 happygirl

 
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Posted 31 August 2005 - 01:50 PM

I don't have a problem with distilled grains but I am extremely sensitive. I will know while at the dinner table (or wherever I'm eating) if I've been contaminated, etc.....the symptoms come on within 30 min and then just progress....
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#14 burdee

 
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Posted 31 August 2005 - 02:52 PM

I also checked very sensitive, but I don't have problems with distilled vinegar. However wine (and maybe any other alcohol) really bothers me now. I went undiagnosed (MISDIAGNOSED) for so many years (about 50!) and developed other intolerances (dairy, soy, and most artificial sweetners). I thought that Splenda was okay, but after drinking wine more regularly, I began to react to Splenda. I cut out the splenda and felt better, but after I had a dairy reaction, I returned to wine with dinner occasionally to cope with those terrible pains of eating anything. Eventually I realized the wine did more harm that good, because I felt worse, rather than better gut pain wise. Perhaps it aggravated leaky gut syndrome which may set me up for more allergies/intolerances. Anyway I'm off any alcohol for awhile. :( I recently read newly diagnosed celiacs should avoid alcohol 3-6 months while they heal. Why didn't I see that 16 months ago??!!! :lol:
BURDEE
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Gluten, dairy, soy, egg, cane sugar, vanilla and nutmeg free. Enterolab diagnosed gluten/casein intolerant 7/04; soy intolerant 8/07. ELISA test diagnosed egg/cane sugar IgG allergies 8/06; vanilla/nutmeg 8/06. 2006-10 diagnosed by DNA Microbial stool tests and successfully treated: Klebsiella, Enterobacter Cloaecae, Cryptosporidia, Candida, C-diff, Achromobacter, H. Pylori and Dientamoeba Fragilis. 6/10 Heidelberg capsule test diagnosed hypochloridia. Vitamin D deficiency, hypothyroiditis, hypochloridia and low white blood cells caused vulnerability to infections. I now take Betaine HCl, probiotics, Vitamin D and T3 thyroid supplement to maintain immunity.


#15 Rachel--24

 
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Posted 31 August 2005 - 02:58 PM

Stephanie,
Thats pretty interesting stuff. I was wondering why I'm so sensitive....I thought maybe its because I just started out. I have those intolerance genes so maybe it does cause extreme sensitivity. Also my symptoms come on strong but they are never in my gut. I don't feel anything in my gut but a couple days later I start dropping the pounds. Sometimes I look pregnant but I rarely get cramps and even more rare is the dreaded "d". Well...I was hpoing the sensitivity would lessen as I get better.

Oh yeah...as far as the alcohol..I can't have any :(
For some reason I get burning sensations throughout my body...this was before I went gluten-free so that could be why. I never noticed anything with champagne though...I did experience symptoms from drinking wine. I havent tried anything since going gluten-free...had bad reaction from vanilla extracts and saurkraut. Are those considered distilled?
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Rachel




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