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abemads

Mild Glutening And Possible Oat Sensitivity

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I have a question regarding symptoms of glutenings. Now It’s been about 6 months since I was diagnosed with Celiac decease, and I’ve been eating mostly gluten free ever since. I say mostly because there has been a few accidents. My question is if I can expect to fell different symptoms dependent on amount of gluten consumed?

A while ago I ate at a lunch buffet and about an hour later I got sick. First nausea and strong brain fog followed by watery diarrhea and tongue sores. All very reminiscent of the time before diagnosis. I have no doubt that this was a glutening.

Now last week I kissed my girlfriend goodbye right after breakfast. She had eaten bread and muesli and since we would be apart for several weeks it was a lengthy kiss. This time I also think I might have been glutened, but it is much less obvious. I had some watery diarrhea, followed by some trouble concentrating and a bad mood. I also noticed some slight nausea and I developed a bad case of tongue sores.

Could it be that the symptoms are less strong simply because I ingested less gluten?

A follow up to this is regarding gluten free oats. Three months ago I started eating certified gluten free oats. At first everything was fine, no obvious symptoms. It I ate wheat in the same amounts I would be quite sick, so I thought I was fine. Well I developed some symptoms gradually. I had mouth ulcers, some stomach problems, periods of bad mood and brain fog. I stopped eating oats and everything went back to normal. Last month I started eating oats again, being careful to not eat large amounts. After some days I get some symptoms, mouth ulcers, a bit of brain fog and I was in an impossible mood for days. I quit the oats and two days later I’m feeling great again.

What I don’t understand is that if I’m intolerant to the protein in oats (Avenin) then why are the symptoms so much weaker than the symptoms for gluten? If I don’t have problems with Avenin then why do I have these symptoms?

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My reaction definitely varies in direct correlation to the amount of gluten ingested both in intensity of symptoms to how long they last. And the smallest contamination can trigger them, so yeah, the girlfriend could have done you in with that kiss though I don't think anyone would recommend that you remove her from your diet. lol.

I do know that I quit eating oats long before I stopped eating gluten because it was so obvious that my body didn't like them. But I didn't go back to investigate further once I figured out the gluten side of my issues so I can't say that I feel as if I ever figured out why. 

Oats are high in arginine which has some affect on our immune systems though I can't say that I understand how. And they reduce cholesterol levels which may not always be a good thing for someone who has had malabsorption issues in the past. It is possible to have cholesterol levels that are too low.

But you'll need someone else with more oat-specific knowledge to answer the question about the proteins. I wouldn't mind learning more as well. I tried gluten-free oats once in the first month of going gluten free and they didn't sit well with me so I haven't revisited them again.

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With regards to oats, this link my be useful,

  http://www.celiac.ca/Articles/PABoatsguidelines2007June.html

 

The wikipedia page on oat sensitivity says this,

  "There is no evidence that oats can trigger GSE (gluten sensitive enteropathy), only that in a small number of celiacs disease can be sustained or reinitiated by oats once triggered by wheat."

but there is no citation so not sure if it is accurate.

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