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

3 Weeks G/f And Caved In Today

happy4dolphins

Recommended Posts

happy4dolphins Enthusiast
happy4dolphins
Posted

(with my head hanging low), I say Hello,

Well, I've gone three weeks gluten-free and today I caved! I had my sons left over chocolate brownie mud pie icecream and a few left over m &ms with the loft over chocolate frosting on the cake and sseveral mouthfulls of left over brownies.

Now, what hurts a ton tonight is my pelivs, spine and hip joints (I think I have spondylitis). Stomach is a little oozy, but that's about it. Wonder if the gluten set it off for the spondylitis. I haven't hurt this bad in a very long time.

Nicole

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

Celiac.com Sponsor (A8-M):


mart Contributor
mart
Posted

Say it isn't so! Now you have to start all over again. Remember, this isn't a diet like others where you can cheat occasionally. Hopefully you'll feel better in a few days, but it'll take at least 6 months to a year to fix any damage those brownies did. BTW, The Gluten Free Pantry makes a chocolate truffle brownie to die for. Honestly, my friends have no clue that it is gluten-free. Sorry you're in pain tonight.

flagbabyds Collaborator
flagbabyds
Posted

NONONONONO. Now you at least know what it feels like to be glutened, and will probably never want to have that feeling again. So just think of the way you are feeling now, and then maybe that will be a way to get you to not want to have gluten ever again.

SO now you have to start all over again.

Just take it one day at a time, and just don't eat gluten tomorrow, or the next day or the next, and then you will start feeling better, and then maybe you will be better, and not crave to have gluten ever again.

Megan Rookie
Megan
Posted
Say it isn't so! Now you have to start all over again. Remember, this isn't a diet like others where you can cheat occasionally. Hopefully you'll feel better in a few days, but it'll take at least 6 months to a year to fix any damage those brownies did. BTW, The Gluten Free Pantry makes a chocolate truffle brownie to die for. Honestly, my friends have no clue that it is gluten-free. Sorry you're in pain tonight.

The Gluten Free Pantry!?!? tell me more!

flagbabyds Collaborator
flagbabyds
Posted

The gluten free pantry is a very good gluten free place that makes gluten-free mixes and such. They sell a lot of their mixes at whole foods market. You should really try it out, the brownies w/ the chocolate chunks in them are really to die for. I make them for soccer snack(when I get back to playing) and everyone on the team eats them because they are really quite good.

heli Newbie
heli
Posted
The gluten free pantry is a very good gluten free place that makes gluten-free mixes and such. They sell a lot of their mixes at whole foods market. You should really try it out, the brownies w/ the chocolate chunks in them are really to die for. I make them for soccer snack(when I get back to playing) and everyone on the team eats them because they are really quite good.

Also try Namaste mixes. YUM! Next time you see that left over chocolate cake break it down into what it really is: POISON. It is not for you. And always have something you can snack on. Nuts, fruit, Think Organic bars ( ( always have some in my purse so that I don't cave & I don't get a headache from going hungry.)

Ursa Major Collaborator
Ursa Major
Posted

Nicole, it can be hard at the beginning. What is done is done, no point in berating yourself for a weak moment (okay a few week moments). Just start over, and make sure you have some nice treats around for yourself for next time you get tempted.

M&Ms are fine, usually ice cream is fine, a lot of chocolate is, and do bake yourself some nice treats next time you serve something you can't have. Then you can have something yummy without the guilt and pain.

And you might as well bake the next birthday cake gluten free (if you do it right, nobody will notice), and you can just have it too! :P

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

Celiac.com Sponsor (A8-M):


lovegrov Collaborator
lovegrov
Posted

One instance of eating gluten does not necessarily cause damage that takes 6 months to a year to fix. If you have research that shows otherwise please tell me where I can read it.

richard

plantime Contributor
plantime
Posted

Well, if you even had a shadow of a doubt, I guess you don't now! Just pick up from here, and stick to the diet!

I would also like to read the research that says it takes 6 months to a year to heal damage from a glutening.

Ursa Major Collaborator
Ursa Major
Posted

I just read (I believe in Dr. Green's book) that they tested how long the effects are visible from a glutening, and I believe it said three weeks. Still, it isn't a good idea, of course. And as for the elevated cancer risk for celiacs, it takes five years on a strict gluten free diet for our risk to be average (as in non-celiacs). So, you never want to do it on purpose.

jerseyangel Proficient
jerseyangel
Posted

Yep--I agree with Ursula. Just get back on the gluten-free track and feel better :)

flagbabyds Collaborator
flagbabyds
Posted

Sorry, I didn't want to berate you or anything, i was just trying to say that you shouldn't do it again.

sorry if i offended you or anything, I didn't mean to in any way.

Rusla Enthusiast
Rusla
Posted

I suffer so extensivly from a few grains of being glutened by accident. There is no way I would ever deliberately eat something. Yesterday for the first time in my life I was craving KFC, I thought of the day before when I was accidently glutened and almost got sick thinking about it, no way I would cheat. The reprocussions are too great.

num1habsfan Rising Star
num1habsfan
Posted

I know its very tough staying gluten-free. My first probably half a year of being on the diet I ended up glutening myself, mostly because I didnt know just what I had to avoid. I think its probably why I am so much more sensative to it now, that even a crumb or 2 coming in contact with gluten-free food makes me sick!!

Stick to it. It takes time, and I know I still break down and cry over it once in a while, but you'd be amazed how many things you can find that are exactly the same as regular food that everyone eats, except gluten-free of course!

Hope you're feeling better.

~lisa~

happy4dolphins Enthusiast
happy4dolphins
Posted
  • Author

HI, Thanks for all the encouragement. I'm not offended at all........rather feel well supported. I know it's a no no and I still have a few break downs every now and then too. Must be natural and normal. I do feel so much better, that for sure.

Thanks so much for getting after me, suppose I needed to hear it again.

Nicole

mart Contributor
mart
Posted
One instance of eating gluten does not necessarily cause damage that takes 6 months to a year to fix. If you have research that shows otherwise please tell me where I can read it.

richard

Sorry, I don't have any research. Just quoting my son's gastroenterologist.

VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted
HI, Thanks for all the encouragement. I'm not offended at all........rather feel well supported. I know it's a no no and I still have a few break downs every now and then too. Must be natural and normal. I do feel so much better, that for sure.

Thanks so much for getting after me, suppose I needed to hear it again.

Nicole

I don't agree that it is natural and normal -- more like trial and error.

At some point, you will make the decision to live life as healthy as possible and not even think about eating that poison.

Its always tougher when you're a kid, but if your an adult, you know what to do and what not to do.

Gluten Free for Life Baby -- There is no other option!

Judyin Philly Enthusiast
Judyin Philly
Posted

Rusla, the KFC 'gremlins' must have been roaming this week becasue that's what i craved a meal all week. :rolleyes: All is takes is me 'remembering my last gulten from the first time i made gluten-free lasgana but it was the cheese (i knew it was risky> I haven't been tested to show ANYOTHER) allergins, but know i need to keep milk and soy esp out of my diet jsut cause i feel so much better when i do....that being said...went to Martindales again today after drs apt and stocked up on some gluten-free milk & soy free 'goodies' for me.

AGREE make the cake gluten-free next time and you won't have to worry.

judy in philly.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • 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. knitty kitty
      - knitty kitty replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      High DGP-A with normal IGA

      @rei.b, I understand how frustrating starting a new way of eating can be. I tried all sorts of gluten-free processed foods and just kept feeling worse. My health didn't improve until I started the low histamine AIP diet. It makes a big difference. Gluten fits into opioid receptors in our bodies. So, removing gluten can cause withdrawal symptoms...
    2. captaincrab55
      - captaincrab55 replied to lmemsm's topic in Gluten-Free Foods, Products, Shopping & Medications
      11

      Finding gluten free ingredients

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal. My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet. I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free...
    3. rei.b
      - rei.b replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      High DGP-A with normal IGA

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and...
    4. knitty kitty
      - knitty kitty replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      High DGP-A with normal IGA

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long? DGP IgG antibodies are produced in response to a partial gluten molecule. This is different than what tissue transglutaminase antibodies are produced in response to. TTg IgA antibodies are produced in the intestines in response to...
    5. rei.b
      - rei.b replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      High DGP-A with normal IGA

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,131
    • Most Online (within 30 mins)
      7,748
    Tony White
    Newest Member
    Tony White
    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

    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
      Finding gluten free ingredients

      By captaincrab55 · Posted

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
×
×
  • 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.