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

Is It Really This Horrible? Does It Get Better?

ThisIsMyUserName

Recommended Posts

ThisIsMyUserName Explorer
ThisIsMyUserName
Posted

So I've read a ton about how awful it is to get glutened, but the experience is pretty unbelievable. I'm months gluten-free and feeling generally better, but I got glutened Friday (still not sure what it was, so it must have been something small); Saturday was awful: nauseau, lethargy, general discomfort; Sunday was worse: bad mood, generally feeling crappy; Monday I felt better, but had a huge migraine; Tuesday was almost normal, but a medium migraine. Today I'm feeling so-so, no migraine yet. So some tiny glutening, and five days of misery? Is this how it's always going to be?

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

Celiac.com Sponsor (A8-M):


Gemini Experienced
Gemini
Posted

Keeping in mind that everyone is different, I will add that when the rare glutening happens to me, I no longer suffer for days.  In fact, having been gluten-free for 10 years now, my gut is the lesser of the reaction now and that is a huge change because I used to have extreme gut reactions.  Neuro symptoms like anxiety come into play and more minor, manageable gut reactions.  I think it is because I have healed well and now my gut doesn't go into a week long frenzy when it happens.  So......I would say that things do change and the longer you are gluten-free and heal, the reactions may be much lower in severity or you suffer for a couple of days only.  That was my experience so keep the faith it will not always be this way for you!

kareng Grand Master
kareng
Posted

It could be that bad. If you don't have a definite OMG moment - "what? You thought my gluten-free pancake mix was too runny so you added a little regular Bisquick?" It can be hard to know if it's really gluten you are reacting to. It could be a stomach virus, food poisioning ( not what yours sounds like), a reaction to another food, a combo of different things that you are unlucky enough to have hit at once ( virus, pollen allergies and hormone swing). Just some examples.

Welcome to the club. We need to work on a secret handshake or something.

nvsmom Community Regular
nvsmom
Posted

It could be that bad. If you don't have a definite OMG moment - "what? You thought my gluten-free pancake mix was too runny so you added a little regular Bisquick?" 

 

LOL Oh no, did someone do that to you once?  If not, great example.   :lol:

 

Yeah,  being glutened varies a lot between people, and symptoms can change over time so this may not be the way it always is.

 

I also have a theory that getting glutened symptoms become more obvious as we start to recover.  When you aren't sick all the time it is easier to notice when you do feel worse.  LOL

 

Hope you are better by the weekend.

kareng Grand Master
kareng
Posted

LOL Oh no, did someone do that to you once?  If not, great example.   :lol:

 

Yeah,  being glutened varies a lot between people, and symptoms can change over time so this may not be the way it always is.

 

I also have a theory that getting glutened symptoms become more obvious as we start to recover.  When you aren't sick all the time it is easier to notice when you do feel worse.  LOL

 

Hope you are better by the weekend.

 

 

No.  But i have heard about stuff like this - Someone saying that Bisquick isn't flour!

nvsmom Community Regular
nvsmom
Posted

No.  But i have heard about stuff like this - Someone saying that Bisquick isn't flour!

Oh wow... Okaaaay.  :huh: We need a head shaking emoticon.

GF Lover Rising Star
GF Lover
Posted

Open Original Shared Link

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

Celiac.com Sponsor (A8-M):


mamaw Community Regular
mamaw
Posted

colleen, I love  your  emoticons.......hope  you are  feeling better

nvsmom Community Regular
nvsmom
Posted

:D  :lol:  Thank you!!

GF Lover Rising Star
GF Lover
Posted

Mamaw, I'm still racking up specialists...lol.  But doing  ok  :)

 

Nicole, I aim to please  :D

mamaw Community Regular
mamaw
Posted

Glad to hear  you are hanging in there... I hope  you are at  100% soon...

Archived

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

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

  • Member Statistics

    • Total Members
      133,243
    • Most Online (within 30 mins)
      7,748
    Maya Baum
    Newest Member
    Maya Baum
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • knitty kitty
      Accuracy of testing concerns

      By knitty kitty · Posted

      Welcome to the forum, @McKinleyWY, For a genetic test, you don't have to eat gluten, but this will only show if you have the genes necessary for the development of Celiac disease.  It will not show if you have active Celiac disease.   Eating gluten stimulates the production of antibodies against gluten which mistakenly attack our own bodies.  The antibodies are produced in the small intestines.  Three grams of gluten are enough to make you feel sick and ramp up anti-gluten antibody production and inflammation for two years afterwards.  However, TEN grams of gluten or more per day for two weeks is required to stimulate anti-gluten antibodies' production enough so that the anti-gluten antibodies move out of the intestines and into the bloodstream where they can be measured in blood tests.  This level of anti-gluten antibodies also causes measurable damage to the lining of the intestines as seen on biopsy samples taken during an endoscopy (the "gold standard" of Celiac diagnosis).   Since you have been experimenting with whole wheat bread in the past year or so, possibly getting cross contaminated in a mixed household, and your immune system is still so sensitized to gluten consumption, you may want to go ahead with the gluten challenge.   It can take two years absolutely gluten free for the immune system to quit reacting to gluten exposure.   Avoiding gluten most if the time, but then experimenting with whole wheat bread is a great way to keep your body in a state of inflammation and illness.  A diagnosis would help you stop playing Russian roulette with your and your children's health.      
    • trents
      Accuracy of testing concerns

      By trents · Posted

      Welcome to the celiac.com community, @McKinleyWY! There currently is no testing for celiac disease that does not require you to have been consuming generous amounts of gluten (at least 10g daily, about the amount in 4-6 slices of wheat bread) for at least two weeks and, to be certain of accurate testing, longer than that. This applies to both phases of testing, the blood antibody tests and the endoscopy with biopsy.  There is the option of genetic testing to see if you have one or both of the two genes known to provide the potential to develop celiac disease. It is not really a diagnostic measure, however, as 30-40% of the general population has one or both of these genes whereas only about 1% of the general population actually develops celiac disease. But genetic testing is valuable as a rule out measure. If you don't have either of the genes, it is highly unlikely that you can have celiac disease. Having said all that, even if you don't have celiac disease you can have NCGS (Non Celiac Gluten Sensitivity) which shares many of the same symptoms as celiac disease but does not involve and autoimmune reaction that damages the lining of the small bowel as does celiac disease. Both conditions call for the complete elimination of gluten from the diet. I hope this brings some clarity to your questions.
    • McKinleyWY
      Accuracy of testing concerns

      By McKinleyWY · Posted

      Hello all, I was diagnosed at the age of 2 as being allergic to yeast.  All my life I have avoided bread and most products containing enriched flour as they  contain yeast (when making the man made vitamins to add back in to the flour).  Within the last year or so, we discovered that even whole wheat products bother me but strangely enough I can eat gluten free bread with yeast and have no reactions.  Obviously, we have come to believe the issue is gluten not yeast.  Times continues to reinforce this as we are transitioning to a gluten free home and family.  I become quite ill when I consume even the smallest amount of gluten. How will my not having consumed breads/yeast/gluten for the better part of decades impact a biopsy or blood work?  I would love to know if it is a gluten intolerance or a genetic issue for family members but unsure of the results given my history of limited gluten intake.   I appreciate the input from those who have gone before me in experience and knowledge. Thank you all!
    • trents
      A little about me and my celiac disease

      By trents · Posted

      I know what you mean. When I get glutened I have severe gut cramps and throw up for 2-3 hr. and then have diarrhea for another several hours. Avoid eating out if at all possible. It is the number one source of gluten contamination for us celiacs. When you are forced to eat out at a new restaurant that you are not sure is safe, try to order things that you can be sure will not get cross contaminated like a boiled egg, baked potatos, steamed vegies, fresh fruit. Yes, I know that doesn't sound as appetizing as pizza or a burger and fries but your health is at stake. I also realize that as a 14 year old you don't have a lot of control over where you eat out because you are tagging along with others or adults are paying for it. Do you have support from your parents concerning your need to eat gluten free? Do you believe they have a good understanding of the many places gluten can show up in the food supply?
    • Peace lily
      Gluten Free Coffee

      By Peace lily · Posted

      Okay went online to check green mountain k cups .It was said that the regular coffees are fine but they couldn’t guarantee cross contamination.with the flavors. im trying to figure out since I eliminated the suyrup so far so good. I’m hoping. thanks it feels good to listen to other people there views.
×
×
  • 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.