Becoming More Sensitive Over Time?

[BlessedMommy]

I went gluten free over 4 years ago. In that amount of time, I've only had a handful of noticeable glutenings and most of them were skin related (skin flaming or start of itchy rash) Though I've tried to be quite careful with my diet, I didn't have much guidance and so I made some gluten free mistakes. (not crouton picking or contaminated condiments, but stuff more along the lines of washing a cast iron pan and using it on gluten-free food)

 

Part of my pre-gluten-free symptoms were headaches and neurological problems. Recently, I had a headache and a low grade fever for a whole day after kissing hubby before I remembered that he had a pizza dinner and hadn't yet brushed his teeth. The headache and fever then abruptly went away and that was that.

 

Today, I am feeling achy and my head was feeling a bit off and sure enough I'm running another low grade fever. They only thing that I can think of is that I grabbed some gum out of a bag that probably previous had gluten eaters grabbing from it.

 

Am I imagining things or are those really glutenings?  Is it possible to become more sensitive over time? If they really are glutenings, then I would be scared, very very scared to see what happened if I accidentally got a full dose of gluten. I don't think that I've ever gotten a full dose of gluten since going gluten-free, but one time I came awfully close, when someone mislabled couscous as quinoa. 

 

Any personal experiences?

[NatureChick]

Never had fever as part of my reaction. But not being able to regulate body temperature is a symptom of hormone/thyroid problems. I'm not saying it couldn't be a gluten reaction, but it could also be other things as well because hormones and thyroid can be thrown off by things other than gluten.

[1desperateladysaved]

I have become more sensitive over time.  Also the character of my reactions have changed.  I don't think of this as always a bad thing.  I think of it that my body is better able to tell me what it doesn't like!  It is also better able to get rid of it!  Some reaction is a good thing, so that one learns to avoid it.

 

My health practitioners feel that my body may settle down and be less touchy, but for now, I am leaving shopping at used restaurant supply stores and carrying bags of flour to someone else.

 

Dee

[dilettantesteph]

A lot of celiacs report becoming more sensitive over time.  The is some scientific evidence for it too: Open Original Shared Link

 

It is very hard to be sure of the source of glutenings.

[GF Lover]

I get migraines and fever whenever my immune system goes nuts.  If I get hit with gluten then I have immediate cramping before I finish the meal which tells me the difference.

 

Colleen

[Azenka]

I used to regularly have hot and cold spells, feeling like I'd always have a low-grade fever but never actually did, prior to diagnosis. They were one of my first symptoms to largely just disappear thankfully.

[FruitEnthusiast]

I'm really sorry you're having fears related to food, I know only too well what that feels like. I haven't had any glutening experiences so far. I'm single living alone in a closed environment, and never eat elsewhere. I do have fears about what will happen when I venture out eventually.

 

I seem to have become sensitive to more foods in the last 2 years since removing gluten from my diet. There are some foods I've reintroduced successfully and others that make me sick all over again. Have you had any sensitivities to any foods other than gluten? Is it possible that there is something other than gluten bothering you? Other grains maybe?

 

There are times I feel like I have a fever when I have other symptoms, but I haven't taken my temperature, mainly because I seem to have misplaced my thermometer. I'm going to get a new one so I can take it. I've wondered about this for a while.