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Can A Glutening Cause Water Retention?
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I was accidentally glutened on Wednesday. I stupidly ate some hash browns that say "may contain traces of wheat" and within 90 minutes I was very sick. I am on Weight Watchers and today I stepped on the scale (not my official weigh in day) and I was up 1 lbs. I am not cheating on my diet at all so I wondering if being glutened can lead to water retention. I am still dealing with lingering symptoms (stomach ache, headache, achy joints, tummy bloat, exhaustion) 2 days later.

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I would like to know. I use to carry about 30 extra lbs of water weight around in my pre gluten free and pre supplement days.

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I reckon so. I always get a bloated stomach and puffy cheeks after a glutening...

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I lost 15 lbs after going gluten-free without eating any less. In fact I ate more treats to prove to myself I wasn't being deprived of anything. I'm certain it wasn't fat I lost (darn it) but was bloat and water; I could see a real difference in my face and midsection, not to mention my ankles.

I believe gluttening could cause water retention... but I have no "proof" to back that up.

Good luck with the Weight Watchers! I found them great for relearning portion sizes.

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Yes. But the root cause isn't necessarily the gluten itself, but would be related to the inflammation. Inflammation can cause swelling. I stopped having serious fluid retention when I gave up grains altogether.

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    • Oh, Trish at the GlutenFreeWatchDog tested Planter's honey roasted peanuts three years ago.  The can did not state gluten-free, but showed no gluten ingrediants (per Kraft policy).  Test result: less than 5 part per million which is pretty much gluten-free.  
    • What if it were something else that glutened you?  Maybe you ate too much of a good thing?  I once (three months post dx) ate too much gluten-free fried chicken, vomited, passed out and fractured my back (osteoporosis) in the process.  Paramedics, ER doc and Cardio all thought I was having a heart attack.   No.  It was sheer gluttony and bad bones.  Not good to overload with a damaged gut.    Maybe you did get some contaminated nuts.  Afterall, anything processed is suspect.  What might be well tolerated by some, might be too much for others.  We all have our various levels of gluten intolerance.   The old 20 parts per million is just a guideline, but science does not really know (lack of funding......doe anyone really care enough to find out?)  My hubby has been gluten-free for 15 years.  When I was first diagnosed, I tried to eat the gluten-free foods that I normally gave him.   Problem was he was healed and I was not.  Things like Xanthan Gum in commercial processed gluten-free breads make me feel like I have been glutened, but it is just (and still is) an intolerance.  So no bread for me unless I make it myself using a different gum.   Too lazy, so I do without.   so, ask your doctor if you really want to know or lay off the cashews and test them again in a month using a certified gluten-free nut.  I wish this was easier!    
    • I have intolerances to a few foods now, so I was wondering about that.. I love cashews though, and a month or two ago I was eating them all the time with no problems at all. I mean, could I really have developed an intolerance to them since then? I don't know if they're made on shared lines (it didn't say on the package so I assumed they weren't), but I'll give them a call. I'm really, really sensitive to cross contamination. Even if something is just made in the same facility (but not on shared lines) it will make me sick. If that's not it, then I'm not really sure
    • Research with KP and find a celiac-savvy GI in your area ( read the biographies). and ask your PCP/GP for a referral to that specific GI (not his buddy).  Ask the GI for the rest  of the celiac panel or proceed with an endoscopy/biopsies -- 4 to six.  Keep eating gluten daily until all testing is complete.  Document and request in writing.  Do not worry about symptoms.  There are over 300 of them and some celiacs have none!   Research all that you can about celiac disease.  The University of Chicago has a great celiac website that has testing Information etc.   Poet me know how it works out.  Hope you feel better soon!  
    • I react to both wheat and barley.  I've opted to just go completely gluten free, for the sake of simplicity and my sanity.  I don't have a diagnosis of celiac disease, but I strongly suspect it.  Unfortunately, I'm not willing to endure the misery of staying on gluten long enough to pursue further testing.  I just know I need to avoid the gluten grains, so I do.  
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