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Sick to stomach after 30 days

Jenifer

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Jenifer Newbie
Jenifer
Posted

hi everyone. I have been gluten free over 30 days now since my diagnosis and it has been an up and down process. I have accidentally injested gluten twice, last time a week ago. Overall I have been feeling better but almost every evening for the last week, I get really sick to my stomach. It is usually gone in the morning, although not today. Is this normal?  The only thing new this week is trader joes coffee a cocoa. I have been searching the net and can't find anything that confirms its gluten free. Ingredients are ground coffee, unsweetened cocoa, and chocolate fudge oil. 

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bartfull Rising Star
bartfull
Posted

I don't think it's unusual to be sick a week after a glutening. Remember, you've been glutened twice in 30 days. That is about equal to not having gone gluten-free at all. It really is best to stick to nothing but whole foods at first. They are not ony easier for you to digest, but they reduce the chance of accidental glutening. And drinking (or eating) anything like that Trader Joe's beverage you are not sure of is playing Russian roulette. Don't do it! Eat and drink only things you have prepared yourself and are certain of.

Have you read the Newbie 101 thread? If not, it's pinned to the top of the coping section. Go there right now and read it. :)

RebekahLynn Newbie
RebekahLynn
Posted

Your digestion is healing. You may not be able to stomach caffeine, chocolate and sugar. Treat glistening recovery as you would a stomach bug- gentle foods, bone broth, maybe lay off the dairy. 

Jenifer Newbie
Jenifer
Posted
  • Author

I did read the newbie section, but clearly could use a re-read. Other than the coffee, the other two times were both eating out. I will try both of your suggestions. Thank you for replying. :)

cyclinglady Grand Master
cyclinglady
Posted

Here is my two cents:

I love Trader Joe's.  Heck, I have been going shopping there for over 25 years.  But, I have to say that we have been glutened by them more than once.  Because they private label most of their products, it is hard to verify that they are really gluten free.  Okay, so no gluten ingredients are used but how is the product manufactured?  For example, I buy name brand corn tortillas made in a shared facility with wheat.  When I called, I was told that the manufacturing line is never shared with wheat.   The company cranks out corn tortillas 24 hours a day.  They maintain standard safe food practices, so I feel good.  But when I call Trader Joe's I can  not talk to someone in the factory.  TJ is not going to disclose their suppliers.  

So, to be safe, I avoid all processed foods from TJ made with their store label.  It can be like eating out -- hit or miss!  

Now, this is just my opinion.  Perhaps others have a different experience.  As far as the other posters and their advice?  Dead on!  :D

Jenifer Newbie
Jenifer
Posted
  • Author

Here is my two cents:

I love Trader Joe's.  Heck, I have been going shopping there for over 25 years.  But, I have to say that we have been glutened by them more than once.  Because they private label most of their products, it is hard to verify that they are really gluten free.  Okay, so no gluten ingredients are used but how is the product manufactured?  For example, I buy name brand corn tortillas made in a shared facility with wheat.  When I called, I was told that the manufacturing line is never shared with wheat.   The company cranks out corn tortillas 24 hours a day.  They maintain standard safe food practices, so I feel good.  But when I call Trader Joe's I can  not talk to someone in the factory.  TJ is not going to disclose their suppliers.  

So, to be safe, I avoid all processed foods from TJ made with their store label.  It can be like eating out -- hit or miss!  

Now, this is just my opinion.  Perhaps others have a different experience.  As far as the other posters and their advice?  Dead on!  :D

Great insight to Trader Joes- to be honest if they had a lable that said gluten free- I havee just been trusting it.  I will be more careful now.  

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    • knitty kitty
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      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
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      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
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    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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      Contact them.
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