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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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