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

What's making me sick?


Raelynne

Recommended Posts

Raelynne Rookie

Hi everyone! I was diagnosed in May with celiac after biopsy and have been gluten free since then. I make sure that everything labeled is gluten free, that I don't eat anything with thickening agents/gluten and I thought that I was doing well avoiding cross contamination? But I got really sick at work last night I had to run to the bathroom about 20 mins after eating gluten free chips? I also read here that regular m&ms in the USA are gluten free and had some of those the night before this happened.  I don't know if it was the chips, because I'm not sure yet if my body would react right away like that. Or if it was the m&ms? Or if maybe I just ate too much junk food? But this episode was exactly how I felt before my diagnosis, the same symptoms and stomach issues. So I thought I must have ingested gluten? I'm still a noob to celiac and maybe you all can shed some insight? Thanks!!!


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



Celiac.com Sponsor (A8-M):



Posterboy Mentor
3 hours ago, Raelynne said:

Hi everyone! I was diagnosed in May with celiac after biopsy and have been gluten free since then. I make sure that everything labeled is gluten free, that I don't eat anything with thickening agents/gluten and I thought that I was doing well avoiding cross contamination? But I got really sick at work last night I had to run to the bathroom about 20 mins after eating gluten free chips? I also read here that regular m&ms in the USA are gluten free and had some of those the night before this happened.  I don't know if it was the chips, because I'm not sure yet if my body would react right away like that. Or if it was the m&ms? Or if maybe I just ate too much junk food? But this episode was exactly how I felt before my diagnosis, the same symptoms and stomach issues. So I thought I must have ingested gluten? I'm still a noob to celiac and maybe you all can shed some insight? Thanks!!!

Raelynne,

I remember someone else talking about food dyes on this board and having and a poor GI experience . .  it is worth checking/experimenting with the m&ms and see if you have the same reaction again.

Some people do react (have been known to reach to food dyes in m&ms).

Here is a google search from heathline about food dyes in general.

Open Original Shared Link

and see this thread specifically about food dyes in m&ms that might be triggering some on of these symptom's.

Open Original Shared Link

but you will have to try the m&ms again without your chips to see if m&ms by themselves have caused your symptom's  and not something else.

keep us updated and I hope it is not the m&ms but it could be.  Now it only takes some testing to verify your hunch.

I hope this is helpful.

posterboy by the grace of God,

Ennis-TX Grand Master
3 hours ago, Raelynne said:

Hi everyone! I was diagnosed in May with celiac after biopsy and have been gluten free since then. I make sure that everything labeled is gluten free, that I don't eat anything with thickening agents/gluten and I thought that I was doing well avoiding cross contamination? But I got really sick at work last night I had to run to the bathroom about 20 mins after eating gluten free chips? I also read here that regular m&ms in the USA are gluten free and had some of those the night before this happened.  I don't know if it was the chips, because I'm not sure yet if my body would react right away like that. Or if it was the m&ms? Or if maybe I just ate too much junk food? But this episode was exactly how I felt before my diagnosis, the same symptoms and stomach issues. So I thought I must have ingested gluten? I'm still a noob to celiac and maybe you all can shed some insight? Thanks!!!

Sick at work, Ok what brand were the chips first off, second this happened at work? Did you wash your hands before getting the chips? If you touched a surface at work where say someone smeared something with gluten, or someone else reached into the bag of chips after handling a sandwich, or something like that you probably just got CCed. As to the M&Ms I have not had any since my corn and peanut allergies came up over 2 years ago. I know Mars Inc. claims they will list any possible allergen on the ingredient label of said product and to check each packages ingredients as it can vary from plant to plant. I do know a few lines are possible to have wheat contamination if they were produced in one of the plants that makes the pretzel M&Ms

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,742
    • Most Online (within 30 mins)
      7,748

    MistyMoon
    Newest Member
    MistyMoon
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)

    • There are no registered users currently online

  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.