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

Got Glutened and now anxiety


Chris-B

Recommended Posts

Chris-B Apprentice

So after my initial diagnosis I have been pretty proactive about maintaining a Gluten free diet and it's been roughly 4 months now. I try to eat healthy most of the time. I have suffered from occasional stomach pain during my healing process, but it has gotten better over time. Not a daily issue like it once was, but still lingering and waiting to strike. I don't eat take-out too often. Occasionally my SO will order Pho and that never causes any issue. Had Chipotle a few times and don't trust it's free from cross contamination, but no massive flare ups there. Probably going to cut it out though. So over the weekend we had an empty refrigerator, that or we didn't feel like cooking. After filtering through door dash options decided on a place that served Gluten free pizza as an option. Not keeping in mind that they also serve regular pizza. Should have. We also ordered some chicken wings because who doesn't love some good wings? This was Saturday night. Of course leftovers on Sunday. Last night woke up about midnight with stomach pain and had to use the restroom. I rarely have to do that in the middle of the night unless it's #1. It wasn't diarrhea or anything that seemed inflammatory, but just out of the ordinary because of timing. This morning I'm dealing with some stomach pain. Not severe, but moderate and it's annoying. I now believe my careless decision has definitely glutened me. I assume that very likely the pizza was cut on the same board as regular pizza and probably with the same slicer. Eating the wings was pure stupidity on my part. They were 100% guaranteed to be fried in the same oil as all sorts of breaded goodness I envy that others can eat. 😟 So anyways I am now wondering if anyone else has advice after being glutened or is this just a wait it out period? How long have your symptoms persisted after being glutened? I thought about fasting, but not sure what to do. Since my diagnoses I'm not sure I've ever felt 100% normal. Always something going with me. And my health anxiety on top of depression make it worse. I just want to feel good again. Thanks for listening.

 

Chris


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



Celiac.com Sponsor (A8-M):



Scott Adams Grand Master

Hi Chris, Welcome to the forum, and I'm sorry to hear that you got glutened. Your story sounds a lot like issues many people with celiac disease face regularly--I too like to eat out sometimes, and usually pick restaurants that have gluten-free menu options, but like you, I've also had issues. For the past couple of years I've been using the GliadinX supplement (full disclosure--they are an advertiser here, however their ad does not include me touting their product in this forum). It is an AN-PEP based supplement that has been shown in multiple studies to break down gluten in the stomach, before it reaches your intestines. I now take 2 of them before I eat out, no matter how safe the restaurant claims they are. This may be a future approach for you, should you continue to eat outside your home.

As for now, this article might be helpful:

 

Chris-B Apprentice

Thank you Scott. I appreciate the reply. This has been so challenging and has been extremely stressful. Seems like after I hit 40 I’ve had a slew of issues. I’m honestly wondering how long I’ve had this disease and if my other issues are likely related. Seems like they may be. 

Scott Adams Grand Master

I believe you are correct, and that you have many related issues. On the positive side, you should see a lot of improvement with these other issues, should you maintain a strict gluten-free diet.

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
  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Scott Adams replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      7

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

    2. - Scott Adams replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

    3. - deanna1ynne replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

    4. - cristiana replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      7

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,438
    • Most Online (within 30 mins)
      7,748

    rednecksurfer
    Newest Member
    rednecksurfer
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
    • Scott Adams
      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted to at least mention the possible negative sides of having a formal diagnosis. While I understand wanting a formal diagnosis, it sounds like she will likely remain gluten-free either way, even if she should test negative for celiac disease (Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If her symptoms go away on a gluten-free diet, it would likely signal NCGS).        
    • JoJo0611
    • deanna1ynne
      Thank you all so much for your advice and thoughts. We ended up having another scope and more bloodwork last week. All serological markers continue to increase, and the doc who did the scope said there villous atrophy visible on the scope — but we just got the biopsy pathology report back, and all it says is, “Duodenal mucosa with patchy increased intraepithelial lymphocytes, preserved villous architecture, and patchy foveolar metaplasia,” which we are told is still inconclusive…  We will have her go gluten free again anyway, but how soon would you all test again, if at all? How valuable is an official dx in a situation like this?
    • cristiana
      Thanks for this Russ, and good to see that it is fortified. I spend too much time looking for M&S gluten-free Iced Spiced Buns to have ever noticed this! That's interesting, Scott.  Have manufacturers ever said why that should be the case?  
×
×
  • 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.