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Do We All Have Different Degrees Of Sensitivity?
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I have been gluten free for about 6 weeks now. I never had typical symptoms prior to going gluten free - except for osteoporosis and weight loss ( about 10 pounds in the past year). I eat out about 2 -3 times a week - and have been careful to explain to the servers that I am on a gluten free diet. I have never felt sick after eating out ( but I didn't feel sick prior to being gluten free) What I am wondering is - are some people more prone to issues with cross contamination than others?

I don't know if I am less sensitive to cross contamination or I just don't get that immediate reaction?

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Without specific reaction to gluten it is hard to know if you are consuming small amounts of gluten and whether these small amounts of gluten are causing damage.

I can tell you that you may still develop reactions - I became much more sensitive at about three months gluten-free and super sensitive by six months.

If you don't develop any reaction, your follow up testing becomes very important. Often the DGP IgA and IgG are the most specific to accidental gluten ingestion. My Celiac Doc suggested full celiac blood tests as follow up at 3 months, 6 months then annually thereafter.

Time will give you a better idea if you need to be more careful.

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oh yes. Before going gluten free i had massive "D" and vomiting. When i "Cheated" I got major "C" (No fun), and now, whenever i get it, i retrace back to the last thing i ate.

Not to mention the brain fog (uuuuugh so bad for a college student with homework!), cramps, mild headaches, and major tiredness.

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I'm still pretty sensitive. I've been glutened twice by accident. Once was in a restaurant (still don't know what got me) and another was a gluten-free beer that was gluten-free to 3 parts per million. Both timesI was sure it was gluten. I have had two stomach issues that I think was not gluten related since it wasn't quite my typical reaction, although it was similar.

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I guess what I am asking is more about internally. I realize that we all have different reactions - from none - in my case - to severe. What I'm wondering is - do we all have different degrees of internal damage? Does one person get inflamed by a speck of gluten, while it may take another person a slice of bread to get the same amount of inflammation?

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Absolutely. Some celiacs with totally flattened villi can eat a slice of bread and not even notice it. For them,knowing they are conforming to the diet is very difficult because they don't know when they have been glutened. These are the so-called silent celiacs, often diagnosed by accident.

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I have said since I was diagnosed that I don't have the "normal" symptoms. I only had the rash that started this whole ordeal.

Now, 4 months into gluten free, my slip ups or unknown gluten is known immediately. I get a heavy, bloated feeling in my stomach, and it cramps up a little. It isn't bad, but it has progressively gotten worse with every exposure.

On one hand, I'm glad because I can tell when I am eating something that could be contaminated. But I am really shocked at how much I have changed from zero symptoms to noticeable in that short time!!!

And when I had zero symptoms, my biopsy came back with severe damage to my intestine. So even with no symptoms, we are doing damage.

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    • It only takes a minute to make a difference. Celiac disease has been overshadowed by the gluten-free diet fad. Getting diagnosed and staying healthy is no piece of cake – those of us who have celiac disease struggle to stay healthy. We need better. We need to be understood. We need a cure. View the full article
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    • Another link: http://naldc.nal.usda.gov/download/7351/PDF
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       It is normal for people to socialize with each other and to be comfortable about it. You said you have problems still socializing and being around people. It might be a depressing thought but it sounds to me like you still have problems with anxiety.  I would recommend considering what options you have available to treat the anxiety. When I quit eating Gluten I still had some symptoms, even though I felt much better. I have been slowly recovering over a period of about three years. I had obsessive thoughts even after I quit eating gluten.  Now I very rarely if at all think about those things. My experience is that my mind would latch on to certain things that caused me anxiety and focus on those things. Sometimes my focus would shift and I would latch onto other things. My ability to socialize has also improved greatly with time. I have made some dietary changes which I believe have helped greatly. It sounds to me like you have obsessive thoughts about things and maybe some brain damage. My experience has been that my obsessive thoughts about different things went away with time. I feel my obsessive thoughts were caused by gluten and not by what people did around me or any events. As my brain healed I became more self aware and things became less stressful.  I can't give medical advice on this forum but I can talk about my current diet and my experience with celiac disease. My experience with gluten is different from a lot of other people so it is a good idea to ask other people and to talk to a doctor.  I avoid oats and avoid almost all processed foods. I buy certified gluten free food. I eat healthy and I exercise every day. I take st John's Wort as I have read studies that say it may be as effective as some other anti-depressants for treating certain types of anxiety. It is available over the counter. I started with a small dosage and then stepped it up over time. I think it helps a lot.  This is also something that you should talk to a doctor about first. https://www.researchgate.net/profile/Martin_Mahoney2/publication/7426926_St._John's_wort/links/540d8acc0cf2f2b29a386673.pdf A lot of people with celiac disease have vitamin deficiencies.  Vitamin b deficiency can cause anxiety. Some people do not process the synthetic form of vitamin b (from normal pills)  very well, and do better on an activated form of vitamin b. I take:
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