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SasaMinks

Glutened Or Just Paet Of Recovery?

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I have been gluten-free for two weeks now (not long I know!!) but have already seen a huge improvement especially with the brain fog, headaches and fatigue. today I feel awful though like completely back to square one but I've been soooo careful I don't know how i could have got glutened??

Yesterday i ate:

Banana and milk protein shake

Two slices gluten-free bread with Marmite

A salad with a jacket potato beans and tuna fish

Some scrambled egg with bacon

A banana

i woke up and had a great day yesterday bur started to feel bad around 5 and feel worse today.

Im pretty sure there is no gluten in there?? Or am i just having bad day because its still so early in the healing process??

Advice would be greatly appreciated - I feel like Im becoming obsessed with gluten!!!

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You could try rereading the ingredients on your bacon, protein shake, and bread.  If the salad had dressing check that label also.  Check the Marmite label too. If you have gluten in your kitchen you could have gotten cross contamination.  It is really hard to tell for awhile, because it could also be your body cleaning out old stuff, cross contamination, or nothing to do with gluten at all.

 

After you check over everything, I would say just make a note of it and keep going. 

 

Get well,

 

Diana

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Thank you diana - I am staying at my mother in laws this week and its fair to say their kitchen is full of gluten!! Scones cakes bread - its a gluten nightmare...

Would a small cross contamination make you feel that awful? I did read that U feel even worse from gluten if you get it once you have been gluten-free for a while?

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Well, I am coming from a super-sensitive celiac view.  I am supposed to eat only at home.  If I did have to stay at anyone's house, I would come with my own plug in electric skillet and cook outside. If it was rainy, I would set up outside of the kitchen. Not everyone is that touchy.  I should clarify that most aren't.  It is very easy in a gluteney kitchen to snatch up a pot holder dropping crumbs, or set a spoon on a crumby stovetop.

 

Do you have a gluten free kitchen at home?  Are you doing your own cooking?  Do you have your own utensils?  All of these could help keep one safe.

 

Sorry, you are feeling low when You aren't home sweet home.

 

Diana

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Make sure you've replaced all the things that need to be replaced in your kitchen. For the most part, anything that is metal (not cast iron), silicon, or ceramic should be safe unless it has lots of cracks, scratches, or hard to clean nooks. Anything that is wood, natural bristles (basters), scratched plastic, or seasoned (cast iron, some cookie sheets, baking tins etc) needs to be replaced. These are easy places to get continually cross contaminated. 

 

Also check any medications that you take. It seems to be rare but they can have wheat starch as a binder. 

 

You might just still be clearing things out of your system, you might have withdrawal symptoms (yes that's a thing), or you might be showing signs of other intolerances that can be temporary until you heal or just new adaptations. Keep us updated on how you're feeling!

 

PS Also, for visiting places, aluminum foil will be your best friend. You can create a "safe space" pretty much anywhere with that stuff. 

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Before you go donating expensive cast iron pans to charity, they do not need to be replaced. You can strip them and reseason them. This is the method I use which creates a coating very much like a non-stick pan. This is great especially for heirloom cast iron and will keep it in good shape for years to come. Just keep in mind that the same rule still applies to this coating as to all cast iron coatings, if you put acid in it, you will eat the coating right off the pan and flax oil is not cheap.

 

http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/

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Thank you so much everyone for your advice :) we are going time today so I am going to de-gluten the kitchen!!

Im beginning to think I was glutened for sure - today my mother in law took put two slices of my gluten-free bread to toast and put it on the board covered in crumbs - when I said I couldn't eat that now she looked at me like im bonkers :(

Another question though - if it was just a case of cc from crumbs or something would you still get full symptoms? I ended up with fatigue, bloated, nauseated, migraine and bad brain fog - it seems crazy a that a tiny bit of gluten could do that?

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