Does Microsensitivity Ever Get Better?

[Guest BERNESES]

I have been thinking about this for a long time. I am extremely sensitive and I remember when I was first diagnosed my friend whose daughter has it said that after awhile your body adjusts and you don't react as sensitively to minute amounts of gluten. It's been a year for me and it has not. I'm starting to doubt it ever will. For the most part, I can't eat anything processed in a plant that processes wheat and I would say on average, I get "glutened" to some extent once a week even though I am eating a dedicated gluten-free diet. I can always trace the source back and it's always the same thing- the item doesn't actually contain gluten, but the plant did.

I've reacted to Amy's gluten free meals, Eden Organic refried beans, Blue Diamond Pecan thins, and many other things that only have one common link- gluten in the facility.

Has anyone ever had this initial sensitivity get better over time? Thanks, Beverly

PS Gone through all my body products, have hardly any gluten in the house.

[codetalker]

I've been gluten-free for 10+ years now. Sensitivity has remained the same, which in my case means hypersensitivity. The slightest bit of gluten causes a reaction within 2-3 minutes.

As mentioned in other posts, I've given up on products made in shared facilities. Just too tired of getting sick.

In regard to the body adjusting, that may pertain to people who are not gluten-free at all. My own experience was that I seemed to have more pronounced reactions after going gluten-free, than before. Maybe that was what your friend was referring to.

Apologies for a less than encouraging post. Maybe you'll prove to be the exception.

[hez]

Since you keep getting glutened I would say that your body may not have had enough time. Does this make sense? I have heard from my doctor that over time I may not be as "sensistive" to gluten as I am now. But if I kept having cc issues than I might wonder if I have had enough time to heal. I hope I am making sense. I guess I am looking at the glass half full not half empty. Maybe you just need more time.

Hez

[codetalker]

I'm wondering if there might be an issue here with choice of words. Perhaps, "sensitivity" is not the applicable word.

To me, "sensitivity" refers to the likelihood that my body reacts to any amount of gluten. My experience is that it always reacts to even the smallest amounts of gluten. There are certain symptoms I have that always signal a gluten reaction. When this happens, I know my insides are being damaged.

On the other hand, I recognize that immediately after going gluten-free (10+ yrs ago), the slightest amount of gluten sent me into a tail spin: gas, bloating, cramps, D, depression, irritability. Today for the most part, those outward, visible symptoms are not as severe, especially if I take immediate action. They are more in the moderate to slightly severe range. They are still there and are still a problem. It's just that some of the edge has been taken off. For example, I can leave the house without always having to have Immodium in my pocket.

Perhaps that is what the doctor was referring to. Your body still reacts and damage is still done but the symptoms are not quite as severe.

[Guest BERNESES]

Codetalker- I didn't find your answer pessimistic at all. I just want to know what I'm dealing with. It's true- the micro amounts of gluten I do get from CC cause a reaction but it is not nearly as pronounced as if I were to ever eat a product that actually had gluten in it. The CC episodes are usually over in a day whereas a major episode would be much longer to recover.

But, can the small amount from CC (like 30 ppm) still cause damage? I have NO problem giving up processed foods from non-dedicated facilities if that is the case (not to mention I'm tired of feeling ill from cc). Thanks all, Beverly