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Which Is More Likely?
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8 posts in this topic

....that I am unintentionally getting glutened, or that I have a problem with dairy, despite many months of eating dairy with no problems? For the past several weeks I have been having a resurgence of symptoms that almost completely disappeared when I went gluten-free seven months ago. Mduring this time, I have eaten out several times (Mexican restaurants, and only rice, bean and corn things) and eaten stuff I didn't make myself at social gatherings. I've been pretty careful. I've never been able to quit dairy, though I,ve wondered if it could be bothering me, though for many months I ate plenty of it with no adverse effects.

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I'm only two months into eating gluten-free, so take this for what it's worth. I've been finding my tolerance for dairy varies a lot, some days it's fine, others it's not. Some cheeses are okay, others aren't. Etc.

Have you tried using chewable Lactaid pills? They usually work for me, and if I take them every time I eat dairy, then I know anything else is probably a glutening.

Also, for me the symptoms are a little different. Lactose is causing more gas, whereas accidental gluten causes the Big D, lotsa stomach noise and some pain.

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It could be a bit of both.

Many of us find that minor glutenings from cross contamination become much more severe as time goes on. My guess is the problem is CC.

One way to test would be by removing all dairy for at least a week - a month would be better and continue to dine out and eat gluten-free items prepared by others. If you are still having symptoms without the dairy - you will need to be much more careful with the preparation of your food.

If you are having a problem with dairy right now, you may get it back once your digestive system has healed. Wait six months and try it again. If you still can't tolerate it - keep trying at six month intervals.

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......during this time, I have eaten out several times (Mexican restaurants, and only rice, bean and corn things) and eaten stuff I didn't make myself at social gatherings.

There's your problem.

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There's your problem.

My thoughts exactly.

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My thoughts exactly.

I hardly ever go out to eat, but it's so depressing to think that I'll essentially never be able to. We were traveling, and needed to eat SOMEWHERE, and it seemed like the best choice. And it's hard to ask people who don't speak very good English about gluten. I guess it means I just have to be super-prepared, and bring ALL of my own food whenever I go ANYWHERE. I usually do, for most meals, but then, after awhile, we get tired of eating out of an ice chest.

I seem to be getting more and more sensitive to gluten, which also doesn't seem fair.....

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I seem to be getting more and more sensitive to gluten, which also doesn't seem fair.....

Agreed. Not fair. On the glass half full side of the equation - your body is letting you know where gluten is so you can prevent further damage/complications.

It will still get easier with time - the first year is the toughest.

Hang in there.

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I hardly ever go out to eat, but it's so depressing to think that I'll essentially never be able to. We were traveling, and needed to eat SOMEWHERE, and it seemed like the best choice. And it's hard to ask people who don't speak very good English about gluten. I guess it means I just have to be super-prepared, and bring ALL of my own food whenever I go ANYWHERE. I usually do, for most meals, but then, after awhile, we get tired of eating out of an ice chest.

I seem to be getting more and more sensitive to gluten, which also doesn't seem fair.....

These days, when we travel, we tend to go to places that have kitchens that where we can cook our own food. It's way cheaper this way too. (Seriously, I think we had ahi almost every night when we last went to Hawaii... it is cheap to buy at the store there!)

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    • So far I've had no problems with gluten-free Cherrios and I've been eating them since they started producing the gluten-free line. Generally I will have some reaction to gluten if there is contamination in the product I'm eating. But I'm sure someone has gotten a bad batch or is simply very sensitive to trace amounts of gluten. It's up to each individual to decide whether you want to chance trying them. The article mentioned by squirmingitch sheds light on the problem with anything listed as gluten-free. Contamination can occur at any point in the harvest or processing, and testing may miss it. I also eat Chex, Nature's Path cereals and have tried other brands w/o any problems. I do miss gluten-free Rice Krispies, they made for a nice addition to meat loaf, shame they discontinued the item.
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