Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

projectile vomiting when glutened


Auldtwa

Recommended Posts

Zenith Explorer

That is a  BIG problem, I noticed that too. They throw all the UDIS stuff in same area, and there are some similar looking packages that are not gluten free. I couldn't find the cinnamon raisin UDIS at both wal marts, but i am NOT  crazy about that bread. I think I will try that other one. All they have is plain but I can put peanut butter on it.   How does the celiacs organization tell the stores that they need to put NON gluten free stuff in different cases?  I have seen those UDIS cupcakes but I have NOT tried them yet.  I like the ALDIs gluten free brownies and cookies. I want to eat as little  processed foods as possible and ONLY eat what I know.

  • 3 weeks later...

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



Celiac.com Sponsor (A8-M):



Auldtwa Explorer
(edited)

I have had several caustic conversations with store managers on the subject of lumping together products from brands that have both gluten and gluten-free varieties. Tate’s Cookies is a good example.  But the thing that gravels me most is the apparent idea that gluten-free and health foods are the same thing.  They mush them all together on an aisle often marked “gluten free.” The assumption is that if it is vegan it must be gluten free.

My grocery store has a freezer section marked Gluten Free.  Last time I looked there was NOT ONE gluten free item in it.  Just a gazillion different brands of vegetable burgers and other “plant based” goodies. And they have moved everything Udi into the regular frozen bread section  I wonder if they realize how much energy they are losing and paying for as we stand there with the freezer door open trying to read labels

Edited by Auldtwa
Typos
  • 4 months later...
mummyHS Newbie

My son was diagnosed just before his second birthday. 
 

his symptoms pre diagnosis and whilst he still ate gluten were stomach bloating and horrendous diarrhoea. 
Now he follows a very strict gluten-free diet, and aged 5 if he is ever Glutened he reacts within an 2 hours of consuming food. He gets a sudden onset debilitating stomach cramps that cause him to scream and cry for 10-15 minutes followed by several hours of the worst projectile vomiting (today’s Episode was over the backseat of my car) I’ve ever seen from any child ever.

This is then followed by an hour or so of deep sleep, punctuated by mini vomits of water and bile before he slowly recovers. In total the whole episode lasts 8-10 hours but afterwards it’s like nothing happened! 
 

 

  • 1 year later...
Jdentice1 Newbie

I too have celiac and I was diagnosed with Crohn’s at the same time. Took three months to figure out what’s wrong with me. My only symptom was Diarrhea for three months lol. Finally got the endoscopy and colonoscopy and the rest is history. Now that I’ve been gluten-free for four years anytime I’ve been glutened, I vomit. I start to feel carsick and I know to get my heating blanket blanket and some music or something to focus on distract my brain while I wait for the inevitable, As I lay on the bathroom floor. Somewhere along my journey with this doctor told me I read something that even people that just choose it to be gluten-free for Personal dietary choices when they re-introduce gluten they have strong reactions, even though not a celiac, sensitive or allergic. They say to introduce gluten it little by little for these people and eventually your body gets used to it again. Of course as a celiac need to do this, lol. I often think if I knew I had one hour to live I would want to and towels and some for real fried chicken biscuits and gravy. ;). 
 

in one of the posts you or somebody else mentioned how they get their  gluten free meat cut at the deli . I strongly advise not to do this anymore as the machines are used to cut non-gluten meats to the high possibility of cross contamination even if they wipe it down. Sorry to be a Debbie downer ;). 

 

 

Jdentice1 Newbie

P.s. for me it’s not just sometimes you vomit, it’s every time like clockwork, sigh…. Then gassy painful bloated for a couple weeks. Sometimes diarrhea too. Does anyone here know if consuming charcoal right away helps in any fashion? Also I wonder if those anti-nausea pills are even a smart idea as the gluten would stay in your body doing other sorts of damage Unseen. 

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,751
    • Most Online (within 30 mins)
      7,748

    Alison A
    Newest Member
    Alison A
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.4k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      I agree with @RMJ, you have multiple positive tests so celiac disease is likely.  This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease.     
    • trents
      One small study found that 50% of celiacs react to the dairy protein "casein" like they do to gluten. It is also common for celiacs to be lactose (the sugar in milk) intolerant, though that often disappears in time as the villi heal. About 10% of celiacs react to the oat protein "avenin" like they do gluten.
    • K6315
      Thank you so much Trents (Scott?)! I have started working with a dietitian and did a deep research dive as soon as I got the diagnosis. I am aware of what you mentioned in the first two paragraphs, and was not aware of anything in the third, so I am grateful for that information, and will talk to the dietitian about that. I think I was most interested in the withdrawal process - it gives me hope that, although I have felt unwell recently, I just need to be patient (not a strong suit). I have printed the article you sent and will look at it more closely. Thanks again!
    • Sandi20
      I really like Thorne!  I've researched thier products.  Thank you so much.
    • trents
      Welcome to the forum, @K6315! Gluten withdrawal typically lasts for a period of a few weeks. But there is a real learning curve involved in actually attaining to a gluten free dietary state. Much more is involved than just cutting out major sources of gluten such as bread and pasta. It's all the places that gluten is hidden in the food supply that is difficult to ferret out, like soy sauce and canned tomato soup, canned chili and canned pork n' beans, some "lite" pancake syrups, potato salad, flavorings, etc., etc. Gluten-containing grain products are hidden through alternate terminology and found in places you would never expect.  There is also "cross contamination" where naturally gluten free foods come into contact with gluten-containing grains during farming, transportation, storage and manufacturing processes. Then there is the issue of "cross reactivity" whereby you may be having gluten-like reaction to food proteins whose structure is similar to gluten. Chief among these are dairy, oats (even gluten-free oats), soy, corn and eggs. I am including this article that you might find helpful:   
×
×
  • Create New...