Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

130 Days Without Cc... Reset


EmiPark210

Recommended Posts

EmiPark210 Contributor

I got glutened this weekend. I went home for Thanksgiving, and while my parents are amazingly supportive and helpful, something still slipped through. I didn't recognize that it was gluten until the gut sick started yesterday. I thought I was just tired/dehydrated/stressed and all that. I remember from the last couple times I got traces or those couple times I ate something with wheat (oops) it was all over in 3-4 days. But its been 5 and I'm still having trouble eating because all food and food smells are making me nauseous and my gut is still a balloon. This, of course, is not helpful to recovering back to normal but I was wondering if anyone had any suggestions. 

 

This has also been the longest stretch I've gone without any CC issues since I had my endoscopy in April so is it possible my reaction is just getting worse because its been so long?


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



cyclinglady Grand Master

This is just me, but I only had anemia when I was diagnosed.  Now, if I get accidentally glutened, I definitely get sick with tummy issues, body aches, fatigue and crazy itching on my arm, but no rash!  Takes me about a week to feel good.  Others here can be affected longer.  My husband seems to recover in just a day or two, but he's been gluten-free for 12 years and his intestinal tract is probably 100% healed.

 

I eat simple comfort foods and take L-glutamine and probiotics to speed healing.  Not sure if it works, but my brain thinks so and that's what counts!  

cap6 Enthusiast

It really varies from person to person.  Some people find that their symptoms get worse as they heal, others find symptom all but disappear.  I am goinf on 4 years and have had a combo of both.  For the first 18 mo or so my symptoms were far worse if glutened.   Now I find that if glutened the symptoms have almost all but disappeared which means I must be all the more careful not to get anything.  But then the last time I was glutened was almost a year ago so.....  everyone is so different.

notme Experienced

i like to think this way:  i feel pretty good almost every day, now that i am healing.  when i was still consuming gluten, i felt BAD every day, but it came on so gradually that i didn't notice it (just a little worse, tired-er, headache was constant, etc, and of course the big D).  and that was the effects of the gluten reaction (plus gut damage)  so, now, when i get gluten, i feel that same bad-ness, only it comes on all at once, in a matter of days, not gradually.  it's the same, just more evident because you're going from feeling pretty *fine*  :)  to feeling like crap pretty fast as a reaction to gluten.  because, i get all the same symptoms that have gone away (except when i get glutened) - no new symptoms - just all at once like getting hit by a truck - POW!! :blink:   if that makes any sense, lolz, it's just my theory.  <also, pretty evident that i, indeed, have been glutened - it's not the flu, it's not food poisoning, it's gluten........ :wacko:   go directly to bed, do not pass go, do not collect 200 dollas  <_<

 

i take extra probiotics, take long hot showers, drink lots of water, blah, blah, blah <just makes me feel like i'm being proactive.  it still takes 14 days to run it's course.   i hope you feel better.

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Scott Adams replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      7

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

    2. - Scott Adams replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

    3. - deanna1ynne replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

    4. - cristiana replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      7

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,438
    • Most Online (within 30 mins)
      7,748

    rednecksurfer
    Newest Member
    rednecksurfer
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Who's Online (See full list)

    • There are no registered users currently online
  • Upcoming Events

  • Posts

    • Scott Adams
      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
    • Scott Adams
      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted to at least mention the possible negative sides of having a formal diagnosis. While I understand wanting a formal diagnosis, it sounds like she will likely remain gluten-free either way, even if she should test negative for celiac disease (Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If her symptoms go away on a gluten-free diet, it would likely signal NCGS).        
    • JoJo0611
    • deanna1ynne
      Thank you all so much for your advice and thoughts. We ended up having another scope and more bloodwork last week. All serological markers continue to increase, and the doc who did the scope said there villous atrophy visible on the scope — but we just got the biopsy pathology report back, and all it says is, “Duodenal mucosa with patchy increased intraepithelial lymphocytes, preserved villous architecture, and patchy foveolar metaplasia,” which we are told is still inconclusive…  We will have her go gluten free again anyway, but how soon would you all test again, if at all? How valuable is an official dx in a situation like this?
    • cristiana
      Thanks for this Russ, and good to see that it is fortified. I spend too much time looking for M&S gluten-free Iced Spiced Buns to have ever noticed this! That's interesting, Scott.  Have manufacturers ever said why that should be the case?  
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.