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Sensitivity To Gluten Increased After Going gluten-free?

GlutenFreeAl

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GlutenFreeAl Contributor
GlutenFreeAl
Posted

Hi all. I've just stumbled across this message board after being (mostly, hopefully) gluten free for about 6 weeks.

I'm wondering if we are more sensitive to the effects of gluten after we have not been consuming it as much.

The reason I ask is this. My doctor and I decided to try eliminating gluten from my diet before trying anything else. She suggested giving up gluten in its most obvious forms, such as my beloved whole wheat pasta and turkey sandwiches. She was hoping that miniscule amounts would not bother me and that would do the trick.

Well, I felt much much better until yesterday when I had some commercial cereal with "malt flavoring" in it. I have never had such a horrible stomach ache in my entire life! I could barely walk!

Is it possible that I'm even more sensitive to it now? And why do I feel so achey and flu-like today?

Thanks for the input!

Alyson

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carriecraig Enthusiast
carriecraig
Posted

Hi Alyson, and welcome to the board. In my experience, when I am accidentally "glutened", the reaction happens in as little as 30 minutes. I'm not sure if the reaction is worse or not, because when I was eating gluten, I felt miserable all of the time.

jerseyangel Proficient
jerseyangel
Posted

Alyson--I find that the longer I'm gluten-free, the more sensitive I am to the smallest amounts. At this point, the only thing that gets me is CC--I don't eat out and cook everything here myself. Those amounts are tiny, and the reason I now eat mostly whole, naturally gluten-free foods. The exception being occasional treats from companies that are dedicated gluten-free. I no longer chance eating from a lot of "mainstream companies" because I've had reactions from many of those foods. I also use hair care and soaps from a co. that is gluten-free. I believe that it is pretty common to be more sensitive as time goes on. Other food sensitivites may show up now, too. If you want to see results, you really should be 100% gluten-free. I know that you are experimenting with it right now, but that would be the only way to guage if it is right for you. Loads of info. on here to help you with that. Sorry you're not well today--this time of year, it could be a virus. Good luck with everything :)

julie5914 Contributor
julie5914
Posted

My reactions are worse when I have an accident since I have been gluten-free. I literally feel like I have the flu for about a week to 2 weeks. Before I just had IBS symptoms and fatigue all the time and was kinda used to it I guess. 'Spose my body had adapted to it to try and live as well as it could with gluten. Now that it's gone my body isn't as used to it and goes "get it out, get it out - red alert!"

GC1 Rookie
GC1
Posted

For the first 2 months it was awful, especilly when idiot me decided to 'celebrate' 6 weeks in. I had my favorite marinated chicken sandwich, followed by 3 donuts over the next 6 hours. The bone pain hit before bedtime, and was something hard to forget... as was the headache, though not nearly as bad.

I now (5 months in) can treat myself without noticing it too much, but I keep it to no more than once or twice a month... just too dangerous/damaging.

GC

Nadtorious Rookie
Nadtorious
Posted

I've been gluten free for 3 years or so and can testify first hand that my sensitivity has increased. When the Dr's were first trying to diagnose me with a "food allergy", I just stayed away from wheat and felt great-I was still eating oatmeal and drinking beer. Then I got dx'd with celiac and lived off all the commercial gluten free foods and whatnot for a year-then started reacting to those after about 6 months. These days I swear I could react to thinking about gluten! I know a lot of folks on this site have experienced the same thing. I just do the whole foods thing anymore-not worth the trouble of experiementing with stuff that "could be" gluten free!

Good luck-

Nadia

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