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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Increased Sensitivity 11 Weeks In?
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9 posts in this topic

I've been gluten free for 11 weeks so far. One of the foods I have been eating since going gluten free is Amy's Rice Mac & Cheese. No GMO's no soy. I have it once a week for lunch -- except last week I did not have it.

Today I got queasy after eating, and 2 hours later the muscle weakness started to set in, along with the fatigue. My worst reactions to gluten and soy.

The box says made in a facility that processes wheat and soy.

Am I becoming more sensitive? Do people normally become more sensitive as they go along, instead of less sensitive?

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I steadily became more and more sensitive as I went along. So did my son. My husband did not. We all differ.

In the end you will feel so much better that it will all be worth it. I was amazed at all the issues that went away.

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I steadily became more and more sensitive as I went along. So did my son. My husband did not. We all differ.

In the end you will feel so much better that it will all be worth it. I was amazed at all the issues that went away.

Is it normal that I would now be sensitive to things made in the "same facility" -- when I wasn't in the beginning?

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Sensitivity can increase as time goes by, so yes, entirely possible, normal.

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Sensitivity can increase as time goes by, so yes, entirely possible, normal.

Sigh.

Thanks. :)

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At first I felt 100% better just eliminating bread and cereal. Then I had to learn how to read labels carefully. Then I had to go for certified gluten free only. Then I went for dedicated facilities and tested to under 5 ppm. Then I went to mainly unprocessed foods. Now I am mainly unprocessed and grow as much of my own as possible.

It doesn't do that far with very many people though. I am sensitive to very low levels.

I still say that it is worth it. Going from hardly being able to get out of bed to having run a mini triathlon is pretty wonderful.

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At first I felt 100% better just eliminating bread and cereal. Then I had to learn how to read labels carefully. Then I had to go for certified gluten free only. Then I went for dedicated facilities and tested to under 5 ppm. Then I went to mainly unprocessed foods. Now I am mainly unprocessed and grow as much of my own as possible.

It doesn't do that far with very many people though. I am sensitive to very low levels.

I still say that it is worth it. Going from hardly being able to get out of bed to having run a mini triathlon is pretty wonderful.

Thanks. I was hoping I would not be that sensitive, but I think I'm going to have to accept it.

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Yes, you can become more sensitive.

But in addition to that, you may have eaten "clean" batches of that product before and then got a contaminated one.

To me, "made in the same facility" is like gambling — you never know what you'll get. The "gluten-free" product might have been cross-contaminated one day when someone didn't clean the equipment as well, but it may be perfectly fine on another day.

So I see it as a risk I no longer take, because it only takes one crumb and I'm down.

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But in addition to that, you may have eaten "clean" batches of that product before and then got a contaminated one.

To me, "made in the same facility" is like gambling — you never know what you'll get.

So true.

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