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

Changing Reaction, Normal?

CajunChic

Recommended Posts

CajunChic Explorer
CajunChic
Posted

I've been gluten-free for almost 10 months now. When I get glutened, symptoms appear after 2 days, the 3rd day being the worst. Then I feel "off" for about a week.

I was glutened about 2 weeks ago at a Mexican restaurant. I hardly had a reaction. Barely bloated, hardly noticed my symptoms. Is that normal? It was quite a bit of gluten as I didn't know the chips were mixed corn and wheat. I even questioned my dx.

Fast forward to last week. Tried my hardest at a different Mexican restaurant. Everything seemed great. Ate grilled shrimp and rice. This time, 3 days later so sick I can't pick my head up. I've never had dizziness so bad before. I slept almost an entire day and laid down the whole next day. I didn't bloat as big as I usually do, but felt 10x's worse. It's 5 days later now and I'm still tired and nauseated, but can function. I also felt like I was starving, but everything made me sick.

Do reactions change? Did I overdo it in a short amount of time? Why didn't I react the first time?

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

Celiac.com Sponsor (A8-M):


1desperateladysaved Proficient
1desperateladysaved
Posted

I don't know all of the answers.  From personal experience, though, I can say that my reactions have changed over time.  Also, I wonder if anyone else at the restaurant got sick.  You may of got some food poisoning.  My body has become more and more sensitive, but my health providers are still hoping that my body will relax about it after it is healed up.

NatureChick Rookie
NatureChick
Posted

My reactions have changed over time.

Right after going gluten-free, my reaction to minute amounts seemed to be much stronger. But that seemed to have gone away after I got good at staying gluten-free and my immune system was less amped up. I still have one or two tell-tale symptoms that let me know that something was contaminated but nothing that disrupts my life.

I've only had one full-dose glutening since going gluten-free and my whole body hurt for weeks, a reaction I had never had before going gluten-free. It did come with a few other gluten-related symptoms, which is what made me realize that I had consumed a gluten-filled meal accidentally, and those did take a full three to four days to cycle through, the symptoms on day one being different than on day three.

So to minute amounts, my reaction seems to have lessened, but to full doses, much, much worse and both different from before gluten-free, and different from early gluten-free. 

I wouldn't trust a restaurant simply because their kitchens are contaminated. 

BlessedMommy Rising Star
BlessedMommy
Posted

I don't think that I've ever consumed a full dose of gluten accidentally since I went gluten-free in 2010. I have noticed what I considered to be a changing reaction recently. Usually my sign of accidental gluten is skin related, flaming face, or start of rash on my neck. However, recently when I kissed my husband when he hadn't brushed his teeth after eating a whole dinner full of pizza, the next day I had a low grade fever and a headache the whole day.

 

Considering that daily headaches were my portion a few days into my gluten trial, I wonder if my body has become more sensitive and will now generate headaches due to smaller amounts of gluten. 

CajunChic Explorer
CajunChic
Posted
  • Author

I don't know all of the answers.  From personal experience, though, I can say that my reactions have changed over time.  Also, I wonder if anyone else at the restaurant got sick.  You may of got some food poisoning.  My body has become more and more sensitive, but my health providers are still hoping that my body will relax about it after it is healed up.

It was a faculty dinner, and as far as I know, no one else was sick. Thank you for your replies. This gluten-free journey sure has been a learning experience, and I'm sure will continue to be,. Case and point- no more Mexican food : /

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,942
    • Most Online (within 30 mins)
      7,748
    Tammy Beck
    Newest Member
    Tammy Beck
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Mari
      My only proof

      By Mari · Posted

      Hi Jmartes71 That is so much like my story! You probably know where Laytonville is and that's where I was living just before my 60th birthday when the new Dr. suggested I could have Celiacs. I didn't go on a gluten challange diet before having the Celiac panel blood test drawn. The results came back as equivical as one antibody level was very high but another, tissue transaminasewas normal. Itdid show I was  allergic to cows milk and I think hot peppers. I immediately went gluten free but did not go in for an endoscopy. I found an online lab online that would do the test to show if I had a main celiac gene (enterolab.com). The report came back that I had inherited a main celiac gene, DQ8, from one parent and a D!6 from the other parent. That combination is knows to sym[tons of celiac worse than just inheriting one main celiac gene. With my version of celiac disease I was mostly constipated but after going gluten-free I would have diarrhea the few times I was glutened either by cross contamination or eating some food containing gluten. I have stayed gluten-free for almost 20 years now and knew within a few days that it was right for me although my recovery has been slow.   When I go to see a  medical provide and tell them I have celiacs they don't believe me. The same when I tell them that I carry a main celiac gene, the DQ8. It is only when I tell them that I get diarrhea after eating gluten that they realize that I might have celiac disease. Then they will order th Vitamin B12 and D3 that I need to monitor as my B12 levels can go down very fast if I'm not taking enough of it. Medical providers haven't been much help in my recovery. They are not well trained in this problem. I really hope this helps ypu. Take care.      
    • knitty kitty
      Does anyone here also have Afib

      By knitty kitty · Posted

      Fascinating.
    • DebJ14
      Does anyone here also have Afib

      By DebJ14 · Posted

    • knitty kitty
      Does anyone here also have Afib

      By knitty kitty · Posted

      @DebJ14, You said "husband has low platelets, bruises easily and gets bloody noses just from Fish Oil  He suggested he take Black Cumin Seed Oil for inflammation.  He discovered that by taking the Black Seed oil, he can eat carbs and not go into A Fib, since it does such a good job of reducing inflammation."   I don't think black seed oil is lowering inflammation.  It's lowering blood glucose levels. Black cumin seed lowers blood glucose levels.  There's a connection between high blood glucose levels and Afib.    Has your husband been checked for diabetes?   Must Read: Associations of high-normal blood pressure and impaired fasting glucose with atrial fibrillation https://pubmed.ncbi.nlm.nih.gov/36750354/  
    • knitty kitty
      4.5 years into diagnosis, eating gluten-free and still struggling: would love support, tips, & stories

      By knitty kitty · Posted

      Healthy Omega Three fats.  Olive oil or flaxseed oil, oily fish, fatty cuts of meat.   Our bodies run much better on burning fats as fuel.  Diets based on carbohydrates require an increased amount of thiamine to process the carbs into fuel for the body.  Unfortunately, thiamine mononitrate is used to enrich rice.  Thiamine mononitrate is relatively unusable in the body.  So a high carb diet can further decrease thiamine stores in the body.  Insufficient thiamine in the body causes the body to burn body fat and muscle for fuel, so weight loss and muscle wasting occurs.  Those extra carbohydrates can lead to Candida (often confused with mold toxicity) and SIBO (Small Intestinal Bacterial Overgrowth).   Losing weight quickly is a symptom of thiamine insufficiency.  Muscle wasting is a symptom of thiamine insufficiency.  I lost sixty pounds in a month.   Having difficulty putting weight on and keeping it on is a symptom of thiamine insufficiency.   The AIP diet works because it eliminates all grains and grasses, rice, quinoa, all the carbs.  Without the carbs, the Candida and SIBO get starved and die off.  Easy way to change your microbiome is to change what you feed it.  With the rowdy neighbors gone, the intestine can heal and absorb more nutrients.   Supplementing with essential vitamins and minerals is beneficial.  Talk to your doctor and nutritionist.  Benfotiamine is a form of thiamine that promotes intestinal healing.  The eight B vitamins are water soluble, so if you don't need them, they can be gotten rid of easily.   Night shades are excluded on the AIP diet.  Potatoes, tomatoes, peppers and eggplant are not allowed on the AIP diet.  They contain alkaloids that promote "a leaky gut".  Benfotiamine can help here. Sweet potatoes are avoided because they contain thiaminases, chemicals that break thiamine so that the body cannot use it.   The AIP diet has helped me.
×
×
  • 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.