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Got Glutened-Need Help

gluten-is-kryptonite

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gluten-is-kryptonite Apprentice
gluten-is-kryptonite
Posted

Hi everyone

I was diagnosed with Celiac disease 4 months ago. This is my first post here. It took about a year to get an accurate diagnosis and it has been life changing to say the least. I have never felt better in my whole life. However a few days ago I decided since I had been doing so well (VERY strict gluten free and dairy free diet)- wnet a full month with no symptoms- that it would ok to have french fries at a local restaurant. I figured that that since they are only potatoes with no breading it should be fine. I didn't think I would react to the cross contamination of the oil in the deep fryer that is shared with all sorts of gluten laden items.

I knew immediately I was glutened when we got home- headed right to the toilet for the big D word. Then the next few days all my symptoms have returned. Leaky gut type symptoms after eating and just in general. Incredible flu like fatigue and sleepiness, whole body muscle fatigue, brain fog, bad mood, no energy to exercise etc, not to mention a constant low grade stomach ache. I have not been able to get any work done this week and have left work early to sleep. Been sleeping a ton.

What do people do to speed up the clearing of gluten? I can't take this fatigue. Is there a supplement you take? I am on glutamine, probiotics and pancreatic enzymes. Really feeling desperate and just want to feel good again.

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shadowicewolf Proficient
shadowicewolf
Posted

Water, water, water, and water. There is no real way to speed it up.

kittty Contributor
kittty
Posted

A co-worker said that chia seeds can help clear up the GI issues after a glutening, but I haven't tried it out yet.

GottaSki Mentor
GottaSki
Posted

Welcome! Love your screen name - my kids have called gluten "mom's kryptonite" since I was newly diagnosed - about the time I had my first experience with CC at a restaurant.

Sorry you are feeling poorly - there really is no way to speed it along besides what you are doing already - ginger root can sooth the stomach issues and lots of water is always a good choice - I've never found anything to help with the flu like symptoms.

Oh - limit the gluten-free processed foods as they can be hard on an upset system. Homemade chicken/vegie soup is our favorite healing food around here.

cyberprof Enthusiast
cyberprof
Posted

Sorry about the glutening...happens to us all I think.

I drink lots of hot peppermint tea, which really helps. Water is important, because a lot of water is lost with Big D, so tea is a good way to get water. The tea is soothing and mint is an herbal remedy for bad stomachs from way back in medieval times. The only thing is that I've heard if you have heartburn, mint makes it worse.

Also, after the initial Big D, I take a couple doses of Pepto-bismal. It soothes my stomach and makes the episode last a shorter time, or at least that's my experience, and was originally recommended to me by long-time member Ravenwoodglass.

Some people like ginger tea (I don't like ginger) but that is another old fashioned remedy. If you're on the go, you could drink ginger ale.

ravenwoodglass Mentor
ravenwoodglass
Posted

While there are things that can help the symptoms, as others have mentioned, I don't think there is any way to speed those antibodies away. I'm so sorry you are feeling so bad right now, it will pass but the time it takes to pass varies. I find Cream of Buckwheat cereal to be soothing to my tummy and the Pepto Bismal liquid helps my stomach pain. For me it doesn't help with the D but then I want everything out asap anyway. However if you do need to leave home and have D immodium can be quite effective at stopping it.

Rest as much as you can and hopefully you will be feeling better before too long. Don't beat yourself up over your mistake. We all have made them. Even some of us who have been gluten free for years sometimes slip up. I did myself a couple of weeks ago and am just now starting to feel like myself again.

kristenloeh Community Regular
kristenloeh
Posted

No matter what you do, the gluten will be in your system for a couple of weeks. All you can do is help ease the symptoms. A lot of rest and a lot of fluids. I take the vitamin supplement Celiact, so even when I do get glutened somehow, my symptoms aren't NEARLY as bad as they were before hand. Feel better and be careful!

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luvrdeo Apprentice
luvrdeo
Posted

I got glutened a little over a week ago...I reacted instantly. I keep reading "rest and fluids"...my question is, I work typically a 10 hour day (which I hate), and the last few nights I've had things going on after work. By the time I get home I'm exhausted (been gluten-free for almost a month now). Today, I feel HORRIBLE...massive headache, extreme fatigue, just bad all around. Does this all go back to the glutening, or am I still adjusting to going gluten free? My family is worried because I've been in such horrible shape since going off gluten...

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    • Rogol72
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Rogol72 · Posted

      @HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying it once. It's fortified with Calcium and Iron. https://www.warburtonsglutenfree.com/warbs_products/white-loaf/ The only other gluten-free bread that I've come across that is fortified is Schar with Iodized salt, nothing else.
    • Scott Adams
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Scott Adams · Posted

      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted to at least mention the possible negative sides of having a formal diagnosis. While I understand wanting a formal diagnosis, it sounds like she will likely remain gluten-free either way, even if she should test negative for celiac disease (Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If her symptoms go away on a gluten-free diet, it would likely signal NCGS).        
    • JoJo0611
      CT with contrast.

      By JoJo0611 · Posted

      Thank you. 
    • deanna1ynne
      Inconclusive results

      By deanna1ynne · Posted

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