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

Think I Got Glutened? & Cortisol

dania

By dania
in Coping with Celiac Disease

Recommended Posts

dania Explorer
dania
Posted

I was doing really well, kept getting a bit better each month but now I feel like things are declining somewhat, as though I've been getting glutened in tiny amounts repeatedly over a period of time...? I'm not sure...

In the last month/month and a half, I have changed a few things I guess. I got a bunch of different samples of moisturizers and bb creams to try. Ironically because I was trying to find gluten-free options. Some said their products were gluten-free, but some didn't say and I only looked at the ingredient list to see if there was anything overtly gluten-y listed. So perhaps these are a source of cross-contamination? I also added a supplement that I hadn't taken before. It said on the bottle that it contains no gluten, but I never looked into whether there was shared manufacturing equipment...

I also ate at a new restaurant last weekend. The website said it was 100% gluten free vegan. But when I got there, it said gluten free options available. It had merged with another bakery. They did say their side was gluten-free and separate from the bakery but I don't know...

I also wanted to ask about high cortisol. Before diagnosis, I had SUPER high cortisol, like so excessively chronically high that I was tested for Cushing's disease. Cushing's was ruled out and no one knew why my cortisol was high. When I found out I was celiac, I eliminated gluten foods and the cortisol started to come down, but I still got cortisol spikes with eating. Then I got rid of colanders and a few sources of cross-contamination like that, and the cortisol started to come way down and the cortisol spikes with meals got smaller and less frequent. HOWEVER, now I feel cortisol spikes again so that's why I'm wondering if I'm getting glutened somewhere. Unless anyone has any other suggestions of related issues that could cause high cortisol/cortisol spikes with meals?

Wow this turned out longer than I thought. So basically I'm wondering if I could be getting cross-contaminated again from makeup/a new supplement/restaurant, which could be causing my cortisol to go up again, unless there's some other reason for high cortisol that you know of.

Edited to add: when I eliminated colanders etc. my ferritin started coming up quite nicely, but now it has stopped coming up and has even dropped a little, on the same iron dose - another reason why I suspect cross-contamination

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

Celiac.com Sponsor (A8-M):


GF Lover Rising Star
GF Lover
Posted

It concerns me that you just now got a new colander.  Have you gone through your whole kitchen?  Toaster, cutting boards, plastic containers, wooden spoons, pans with the teflon coming off all have to go.  New condiments (if shared use separate condiments).  Suppliments can be iffy by nature, they are not regulated. 

 

Have you read the Newbie Thread?  https://www.celiac.com/forums/topic/91878-newbie-info-101/

 

Hope this helps some.

 

Colleen

squirmingitch Veteran
squirmingitch
Posted

I agree with Colleen.

Also I wonder about the bakery thing. Are the 2 sides totally separated? If not, there is all that flour flying around in the air. Where you sit to eat ~~ is it in the gluten bakery part?

dania Explorer
dania
Posted
  • Author

Oh I eliminated the colander months ago. Yes, at that time, I also went through my kitchen and got rid of cutting boards, plastic things, toaster, etc. I just mentioned that because when I eliminated those things, my high cortisol started improving. Now several months later, the cortisol seems to have gone up somewhat, that's why it suggests I may be getting cross-contaminated.

Yes the shared bakery is definitely a possibility. It was supposed to be a 100% gluten-free place, and all the online reviews reflected that, but I found out that it was just very recently that it merged with this other bakery that is not all gluten-free. The person working there said the areas were separate but I don't know the extent of that - completely separate rooms? same kitchen but different counters? I was thrown off because I thought I was going to a 100% gluten-free place.

dania Explorer
dania
Posted
  • Author

Update - I phoned the eatery I went to, which recently merged with a bakery that has both gluten-free and gluten baked goods. It is a shared kitchen with the bakery. They use separate equipment and wash the dishes separately, but it is a shared space. So flour flying around, etc. is going to be happening. They do their best to minimize but can't guarantee... So yes, that could definitely contribute to a glutening. Ugh I can't believe I ate there, but everything on the website suggested it was 100% gluten-free, so I was thrown off when I got there and it wasn't.

squirmingitch Veteran
squirmingitch
Posted

Well it sounds like the mystery is solved & you won't be eating there again.

Archived

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

Go to topic listing

  • 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. Lotte18
      - Lotte18 commented on Scott Adams's article in Diagnosis, Testing & Treatment
      9

      A Future Beyond the Gluten-Free Diet? Scientists Test a New Cell Therapy for Celiac Disease (+Video)

      I feel the same way. Looks like the research is being done in Switzerland. Thank you Scott for keeping us updated on the research!
    2. knitty kitty
      - knitty kitty replied to McKinleyWY's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Accuracy of testing concerns

      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...
    3. trents
      - trents replied to McKinleyWY's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Accuracy of testing concerns

      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...
    4. McKinleyWY
      - McKinleyWY posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Accuracy of testing concerns

      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...
    5. trents
      - trents replied to Teaganwhowantsanexpltion's topic in Introduce Yourself / Share Stuff
      4

      A little about me and my celiac disease

      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...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,241
    • Most Online (within 30 mins)
      7,748
    Lectinfreetxn
    Newest Member
    Lectinfreetxn
    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.