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Celiac disease


Elenach96

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Elenach96 Newbie

I would like to ask if any of you who have been symptomatic after years (now testing negative) have become asymptomatic when consuming gluten.
  I have been diagnosed for 4 years (and I had a lot of pain whenever I ate).  This year I accidentally ate something with gluten without showing any symptoms.
  I am very confused, is there any chance that something went wrong?  or is it a coincidence?


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trents Grand Master
(edited)

Welcome to the forum, Elenach96!

Yes, we sometimes get reports of remission periods in celiac disease. Most often, however, they are not permanent.

Edited by trents
Elenach96 Newbie

Thank you very much ! 

Scott Adams Grand Master

Just like it takes time to heal after going gluten-free, it can take weeks to re-damage your villi, and one accident isn’t enough. If you ate more gluten for a longer time, I suspect your symptoms would return, as well as the damage.

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    • ShariW
      I have found that in addition to gluten, I am sensitive to inulin/chicory root fiber. I wondered why I had gastrointestinal symptoms after drinking a Chobani yogurt drink - much like being glutened. Happened at least twice before I figured out that it was that chicory root fiber additive. I do not react to ordinary dairy, yogurt, etc.  For the holidays, I will only be baking gluten-free treats. I got rid of all gluten-containing flours, mixes and pastas in my kitchen. Much easier to avoid cross-contamination that way!
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      It's great to hear that your gluten-free journey has been going well overall, and it's smart to be a detective when a reaction occurs. Distinguishing between a gluten cross-contamination issue and a reaction to high fiber can be tricky, as symptoms can sometimes overlap. The sudden, intense, food poisoning-like hour you experienced does sound more consistent with a specific intolerance or contamination, as a high-fiber reaction typically involves more digestive discomfort like bloating or gas that lasts longer. Since the protein bar was the only new variable, it’s a strong suspect; it's worth checking if it contains ingredients like sugar alcohols (e.g., maltitol, sorbitol) or certain fibers (inulin/chicory root) that are notorious for causing acute digestive upset, even in gluten-free products. For your holiday baking, your plan is solid: bake the gluten-free items first, use entirely separate utensils and pans (not just washed), and consider color-coding tools to avoid mix-ups. Additionally, store your gluten-free flours and ingredients well away from any airborne wheat flour, which can stay in the air for hours and settle on surfaces. Keep listening to your body and introducing new packaged foods one at a time—it’s the best way to navigate and pinpoint triggers on your journey.
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      thank you Scott! This is very helpful. I have a message out to my doctor and i think this guide will help me interpret the results! its very thorough. 
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