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Increasing Sensitivities
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So, I have been reading in this forum that it is normal to become increasingly sensitive to gluten the longer you have been gluten free. Onevof the most interesting comments was about someone's untested daughter who was afraid of going gluten free, because she didn't want to develop extreme sensitivities like her stepdad, and someone said that if she DOESN'T have celiac's disease, then she won't become sensitive to it by not eating it. I went gluten free back in March, to see if it had any effect on my daily midday bloating and abdominal pain, and it totally did. So I was never formally diagnosed. But I am noticing more and more reactions to even small amounts of gluten that wouldn't have bothered me earlier this year. Like tonight, I had a small piece of pork that probably had soy sauce on it, and a few bites of potato salad that listed "food starch" as one of the last ingredients, and I ate them both anyway because it was a potluck, and the only other things I could eat was watermelon, cantaloupe and carrots, and surely that tiny amount of gluten wouldn't affect me. But my abdomen hurts, and I feel nauseous. So does this make it more likely that I really truly am sensitive to gluten? Testing at this stage in the game seems pointless......

Tilley

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Soy sauce would definitely do it. Obviously your body doesn't like gluten at all. Medical testing? Might not catch it unless you go back on gluten for a few months...but testing it like you did today? Very accurate testing in my opinion. the food starch probably was not wheat, it would list wheat in the ingredients if it was. But the cross contamination of whoever made the potato salad is another likely source. They could have used a colander they formerly used to strain pasta and there you go....trace gluten. It is amazing how little it takes to make us sick. Hope you feel better soon.

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