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Suggestions For Speeding Recovery

Colleeney

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Colleeney Apprentice
Colleeney
Posted

So I did it again. Serious food mistake and both my son and I are suffering from multiple exposures (dinner and left overs). Any one have advice on ways to speed up our recovery? We have intestinal repair powder but he will sleep 17 to 20 hours while I'll be in the bathroom:)

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shadowicewolf Proficient
shadowicewolf
Posted

Drink lots of water is the only way i know.

Celiac Mindwarp Community Regular
Celiac Mindwarp
Posted

Rest and plain foods, once you get that far.

And go easy on yourself.

Good luck

deb445 Rookie
deb445
Posted

Just last week Son got glutened accidentally (...again) and while I usually reach for the colloidal silver and marshmallow tea, this time I also gave him some MSM. He recovered in 24 hours - when it usually takes 3 - 5 days. And, his symptoms were much less intense. Could be a coincidence - but, will definately try again to see if we get similar results next time. Wishing you and your little one a speedy recovery.

Colleeney Apprentice
Colleeney
Posted
  • Author

Just last week Son got glutened accidentally (...again) and while I usually reach for the colloidal silver and marshmallow tea, this time I also gave him some MSM. He recovered in 24 hours - when it usually takes 3 - 5 days. And, his symptoms were much less intense. Could be a coincidence - but, will definately try again to see if we get similar results next time. Wishing you and your little one a speedy recovery.

Still learning, what is MSM? And thanks for the info.

deb445 Rookie
deb445
Posted

MSM is Methyl Sulfonyl Methane ~ it's a naturally ocurring sulphur compound, found in greens. It's supposed to be good for arthritis pain, but also "blocks" other pain, and helps with the healing process (muscles, etc). It's one of those "essential" pieces we are often deficient in. I get it in powder form, but it's also available in capsules.

DerpTyler Newbie
DerpTyler
Posted

water ofc and for me glutamine(a digestive supplement) was a huge help with repairing my intestines

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kittty Contributor
kittty
Posted

Water and flax or chia seeds.

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    • trents
      Dizziness after eating green beans?

      By trents · Posted

      Welcome to celiac.com, @EndlessSummer! Do you react to all vegetables or just specific kinds or families of them? What you describe with green beans sounds like it has an anaphylaxis component. Like you, walnuts are a problem for me. They will often give me a scratchy throat so I try to avoid them. Does it matter if the vegies are raw or will-cooked in how you react to them?
    • EndlessSummer
      Dizziness after eating green beans?

      By EndlessSummer · Posted

      I only notice recently every time I eat green beans the roof of my mouth gets slightly itchy and I get extreme dizziness.     I get shaky and sweaty and it last for an hour or two before it goes away. I’ve been allergy tested in the past for food allergens only two came back positive (both in the tree-nut family) nothing in the legumes.   (I do have a celiac disease diagnosis, the reason I was food allergy tested was because I ate a walnut and my lips swelled up)  I decided to test this out to be sure so I ate a couple of cooked green beans last night within 15 minutes I was spinning, my shirt drenched in sweat. My heart racing.   I’m not sure what this is, I do have issues with others vegetables  as my stomach doesn’t seem to tolerate them. Even when they’re cooked I just can’t digest them but they never made me as dizzy and sweaty as the green beans.    anyone else experience this?
    • ShariW
      My journey is it gluten or fiber?

      By ShariW · Posted

      I have found that in addition to gluten, I am sensitive to inulin/chicory root fiber. I wondered why I had gastrointestinal symptoms after drinking a Chobani yogurt drink - much like being glutened. Happened at least twice before I figured out that it was that chicory root fiber additive. I do not react to ordinary dairy, yogurt, etc.  For the holidays, I will only be baking gluten-free treats. I got rid of all gluten-containing flours, mixes and pastas in my kitchen. Much easier to avoid cross-contamination that way!
    • Scott Adams
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      It's great to hear that your gluten-free journey has been going well overall, and it's smart to be a detective when a reaction occurs. Distinguishing between a gluten cross-contamination issue and a reaction to high fiber can be tricky, as symptoms can sometimes overlap. The sudden, intense, food poisoning-like hour you experienced does sound more consistent with a specific intolerance or contamination, as a high-fiber reaction typically involves more digestive discomfort like bloating or gas that lasts longer. Since the protein bar was the only new variable, it’s a strong suspect; it's worth checking if it contains ingredients like sugar alcohols (e.g., maltitol, sorbitol) or certain fibers (inulin/chicory root) that are notorious for causing acute digestive upset, even in gluten-free products. For your holiday baking, your plan is solid: bake the gluten-free items first, use entirely separate utensils and pans (not just washed), and consider color-coding tools to avoid mix-ups. Additionally, store your gluten-free flours and ingredients well away from any airborne wheat flour, which can stay in the air for hours and settle on surfaces. Keep listening to your body and introducing new packaged foods one at a time—it’s the best way to navigate and pinpoint triggers on your journey.
    • Scott Adams
      Today Dec15 2025

      By Scott Adams · Posted

      thanks for sharing!
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