My journey is it gluten or fiber?

[olivia11]

On 12/15/2025 at 6:42 PM, xxnonamexx said:

I have been gluten-free self diagnosed since April and have been doing great from learning how to cook bake what to eat etc. however recently I was so sick for like an hour like food poisoning. I retraced what I ate and only thing introduced was trubar gluten-free protein bar but it was high fiber. I am wondering how to distinguish if gluten got me it high fiber as I continue to navigate this journey. When I cook pasta I clean everything soap and water before to avoid cross contamination but trying to figure out what it could be. Now with the holidays I'll be making gluten free cookies as well as gluten cookies so I know I need to wash well and bake separately. Any other tips and tricks thanks.

High fiber can definitely cause sudden GI distress especially if it’s a new addition but accidental gluten exposure can feel similar.
Keeping a simple food/symptom log and introducing new gluten-free foods one at a time can really help you spot the pattern.

On 12/16/2025 at 10:37 PM, Scott Adams said:

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.

This is really helpful  I had not considered sugar alcohols or inulin as triggers.
Thanks for the practical baking tips too; color-coding and baking gluten-free first makes a lot of sense.

On 12/16/2025 at 10:37 PM, Scott Adams said:

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.

This is really helpful  I had not considered sugar alcohols or inulin as triggers.
Thanks for the practical baking tips too; color-coding and baking gluten-free first makes a lot of sense.

On 12/16/2025 at 10:37 PM, Scott Adams said:

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.

This is really helpful  I had not considered sugar alcohols or inulin as triggers.
Thanks for the practical baking tips too; color-coding and baking gluten-free first makes a lot of sense.

On 12/16/2025 at 10:37 PM, Scott Adams said:

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.

This is really helpful  I had not considered sugar alcohols or inulin as triggers.
Thanks for the practical baking tips too; color-coding and baking gluten-free first makes a lot of sense.

[olivia11]

On 12/16/2025 at 10:37 PM, Scott Adams said:

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.

This is really helpful  I had not considered sugar alcohols or inulin as triggers.
Thanks for the practical baking tips too color coding and baking G F first makes a lot of sense.

On 12/16/2025 at 10:37 PM, Scott Adams said:

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.

This is really helpful  I had not considered sugar alcohols or inulin as triggers.
Thanks for the practical baking tips too color coding and baking G F first makes a lot of sense.

On 12/16/2025 at 10:37 PM, Scott Adams said:

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.

This is really helpful  I had not considered sugar alcohols or inulin as triggers.
Thanks for the practical baking tips too color coding and baking G F first makes a lot of sense.

 

1 hour ago, xxnonamexx said:

sorry a bit confused so I should take my B complex along with Objective Nutrients Thiamax for TTFD but what about a Benfotiamine to take. The Life extensions contains Benfotiamine and Thiamine together or im confusing myself. I am trying to see if I take Thiamax what should I take for Benfotiamine. Thanks EDITING after further research I see ones water soluble ones fat soluble. So I guess 100MG as you suggested of Life Extension contains Benfotiamine and Thiamine Hydrochloride. and the Objective Nutrients Thiamax contains TTFD.     would work for me.

You are not confusing yourself  you have got it right.
Thiamax (TTFD) plus a B-complex, and if you want benfotiamine, the Life Extension formula covers that at ~100 mg.

[xxnonamexx]

What about digestive enzymes that I hear help? I take align 5x probiotics daily.

[Scott Adams]

Some members here take GliadinX (a sponsor here) if they eat out in restaurants or outside their homes. It has been shown in numerous studies to break down small amounts of gluten in the stomach, before it reaches your intestines. This would be for small amounts of cross-contamination, and it would not allow any celiac to eat gluten again.

[lalan45]

On 12/15/2025 at 5:42 AM, xxnonamexx said:

I have been gluten-free self diagnosed since April and have been doing great from learning how to cook bake what to eat etc. however recently I was so sick for like an hour like food poisoning. I retraced what I ate and only thing introduced was trubar gluten-free protein bar but it was high fiber. I am wondering how to distinguish if gluten got me it high fiber as I continue to navigate this journey. When I cook pasta I clean everything soap and water before to avoid cross contamination but trying to figure out what it could be. Now with the holidays I'll be making gluten free cookies as well as gluten cookies so I know I need to wash well and bake separately. Any other tips and tricks thanks.

That’s really frustrating, I’m sorry you went through that. High fiber can definitely cause sudden stomach issues, especially if your body isn’t used to it yet, but accidental gluten exposure can feel similar. Keeping a simple food/symptom journal and introducing new foods one at a time can really help you spot patterns. You’re already doing the right things with cleaning and separating baking—also watch shared toasters, cutting boards, and labels like “may contain.”

[xxnonamexx]

Is there a digestive enzyme that helps build a healthier gut? I see people taking them but not sure what really works

[xxnonamexx]

On 12/24/2025 at 12:27 PM, Scott Adams said:

Some members here take GliadinX (a sponsor here) if they eat out in restaurants or outside their homes. It has been shown in numerous studies to break down small amounts of gluten in the stomach, before it reaches your intestines. This would be for small amounts of cross-contamination, and it would not allow any celiac to eat gluten again.

What do you mean it would not allow any celiac to eat gluten again. I think if this helps cross contamination when eating out at a non dedicated gluten-free restaurant this would be nice not to encounter the pains. But is their a daily enzyme to take to help strengthen the digestive system? 

[xxnonamexx]

I made it through the holiday w/o being glutened. I had my brother cook with gluten-free breadcrumbs and I didn't get sick. I baked cookies with gluten-free flour and had dry ingredients for cookies in ziplock bag. I also made gluten cookies as well and guess I did good washing to avoid CC. My wife also went to a french bakery and bought a gluten-free flourless chocolate cake dedicated gluten-free it was out of this world. 

[xxnonamexx]

On 12/21/2025 at 2:01 PM, knitty kitty said:

Yes, do take your B Complex with Benfotiamine or Thiamax.  Thiamine interacts with each of the other B vitamins in the B Complex to make energy and enzymes, so best to take them together earlier in your day.  Taking them too close to bedtime can keep you too energetic to go to sleep.  

The Life Extension Benfotiamine with Thiamine is Benfotiamine and Thiamine Hydrochloride, another form of thiamine the body likes.  The Thiamine HCl just helps the Benfotiamine work better.   Read the label for how many milligrams are in them.  The Mega Benfotiamine is 250 mgs.  Another Benfothiamine has 100 mgs.  You might want to start with the 100 mg.   

I like to take Thiamax in the morning with a B Complex at breakfast.  I take the Benfotiamine with another meal.  You can take your multivitamin with Benfotiamine at lunch.  

Add a magnesium supplement, too.  Thiamine needs magnesium to make some important enzymes.  Life Extension makes Neuro-Mag, Magnesium Threonate, which is really beneficial.  (Don't take Magnesium Oxide.  It's not absorbed well, instead it pulls water into the digestive tract and is used to relieve constipation.)

 I'm not a big fan of multivitamins because they don't always dissolve well in our intestines, and give people a false sense of security.  (There's videos on how to test how well your multivitamin dissolves.).  Multivitamins don't prevent deficiencies and aren't strong enough to correct deficiencies.  

I'm happy you are trying Thiamax and Benfotiamine!  Keep us posted on your progress!  I'm happy to answer any questions you may have.  

So I purchased the Life Extension Benfotiamine with Thiamine along with the Thiamax. I will take along with my Super B Complexes. I stopped taking the multi vitamins. Should I take all 3 vitamins/supplements together with my morning oatmeal breakfast? Do you think I will experience any bad symptoms when taking them.

[knitty kitty]

You may want to skip the oatmeal.  I believe you're trialing a gluten free diet while waiting for an appointment with your doctor in the new year and doing a gluten challenge then.  Some people with Celiac disease react to the protein in oats called avenin the same as to gluten.  Cross contamination between oats and gluten containing grains is possible.  Are you consuming certified gluten free oats?  

I would hate for you to have a reaction to the oats and blame it on the vitamins.

Yes, it will be fine to take them all together.  I take mine all together, B Complex, Benfotiamine and TTFD Thiamine with breakfast.

If you're really anxious about it, just take the B Complex and Benfotiamine at breakfast and the Thiamax at lunch.  You won't have to take a second B Complex with the Thiamax.  

[xxnonamexx]

Yes Bobs redmill cgf oatmeal I started when I became gluten-free. So taking all 3 with breakfast should work? Will I notice any reactions getting used to these or should I be fine. Thanks

[knitty kitty]

You should be fine.  You may start feeling better within a few days.  Someone who is very low in thiamine may notice improvement within hours.  

Did you get the NeuroMag  or another magnesium supplement?

[xxnonamexx]

what should i start to feel I haven't got magnesium yet I was going to slowly add that in lol Is NeuroMag the one to get? Thanks

[knitty kitty]

What have you taken so far?  and when?

[xxnonamexx]

The thiamax and benfo I ordered should come tomorrow. I will start Friday ny b complex the benfo and thiamax for breakfast. I haven't ordered magnesium yet. I wanted to start with this first then add magnesium. Should it be fine to take b complex the thia/benfo and eventually magnesium at breakfast together? Thanks

[knitty kitty]

The Benfotiamine and thiamax need magnesium to make life sustaining enzymes.  Yes, go ahead and take the Benfotiamine and Thiamax now and include the magnesium as soon as possible.  

Yes, take the magnesium at breakfast, too.

  I take my Benfotiamine and TTFD Thiamax and B Complex  at the beginning of breakfast.  I take the magnesium after I finish eating breakfast.  Yes, I take NeuroMag.  

[xxnonamexx]

So I have the Benfo, Thiamax, and Neuromag along with my Super B Complex. When I read the labels it says take 3/take 4 times a day but one pill a day is ok correct since its 4 pills at breakfast.

[knitty kitty]

Which supplement says take 3 four times a day?

Take the B Complex, one Benfotiamine, one Thiamax and one Neuromag at breakfast.  

You can take more Thiamax and Benfotiamine at lunch with another Neuromag.  

P.S.     If you're referring to the NeuroMag, one serving consists of three capsules.  You can take three capsules all together or you can spread them out over the course of the day, say taking one after each meal. 

Three capsules (one serving) of NeuroMag is about one third of the body's required magnesium for the day.  So, you should be getting some magnesium from your food (meat, leafy green veggies).  

You can increase the total number of capsules taken each day to get two servings of NeuroMag.  Sometimes too much magnesium can cause softer stools or diarrhea, so go slow.  

Let me know how it goes.  Best Wishes!

Edited January 7 by knitty kitty
Added Post Script

[xxnonamexx]

I have taken the vitamins for a week. Haven't noticed any major changes but I will give it more time to see.

[knitty kitty]

If you haven't noticed a difference yet, bump up your Thiamax.  Add in another Thiamax with breakfast and lunch.  Increase the NeuroMag as well.  You can add in another Benfotiamine, too.  

Thiamine is safe and nontoxic even in high doses.  Taking more is fine.

I had to bump mine up several times when first starting.  It's a matter of finding what works for you.  Everyone is different.  

Stick with it.  Some of the health improvements are very subtle and gradual.  

Keep going!  You're doing great!

[xxnonamexx]

Thanks bumped it up and now take all 3 vitamins 2 capsules each with the super b complex at breakfast. I will give it some time to see if I notice a difference. I am going to track my eating daily diary on a myfitness pal app to see if the "claimed" gluten free foods bother me or not.

[xxnonamexx]

I have started to up my dose  for 2 weeks now. Not sure if it would make a difference if I split the vitamins between breakfast and lunch. Is there any other thing to take to help the gut? I also take Align 5x probiotic. 

 

[knitty kitty]

Try adding some Thiamine Hydrochloride (thiamine HCl) and see if there's any difference.  Thiamine HCl uses special thiamine transporters to get inside cells.  I take it myself.  

Tryptophan will help heal the intestines.  Tryptophan is that amino acid in turkey that makes you sleepy after Thanksgiving dinner.  I take mine with magnesium before bedtime.

[xxnonamexx]

What Thiamine Hydrochloride brand do you take? Is it like the other vitamins I have added? What brand Tryptophan and amount do you take. Thanks

[knitty kitty]

I take Now B-1 (100 mg) Thiamine Hydrochloride, and Amazing Formulas L-Tryptophan (1000 mg).  

Both are gluten free and free of other allergens.  I've taken them for a long time and haven't had a problem with them.

I take Vitamin A from BioTech called "A-25".  It's gluten and allergen free and made in the USA.  It's a powder form of Vitamin A.  I was having trouble digesting fats at one point, but found I tolerated the powder form much better and have stuck with it since.  

Tryptophan and Vitamin A help heal the intestines as well as improves skin health.  I get Dermatitis Herpetiformis and eczema flairs when my stomach is upset.  So I'm healing the outside as well as the inside.  

I take one 1000 mg Tryptophan before bedtime.  

With the Thiamine HCl, take 100 mg to start.  If you don't notice anything, three hours later take another. You can keep increasing your dose in this manner until you do notice improvement.  Remember not to take it in the evening so it won't keep you too energized to sleep.

When I first started Thiamine HCl, taking 500 mg to 1000 mg to start was recommended.  If you've been thiamine insufficient for a while, you do notice a big difference.  It's like the start of a NASCAR race: Zoom, Zoom, turn it up!   This scared or made some people uncomfortable, but it's just your body beginning to function properly, like putting new spark plugs in your engine.  I took 1000 mg all at once without food.  It kicked in beautifully, but I got a tummy ache, so take with food.  I added in Thiamine TTFD and Benfotiamine weeks later and felt like I was Formula One racing.  So cool. 

You may feel worse for a couple days as your body adjusts to having sufficient thiamine.  Feels sort of like you haven't cranked your engine for a while and it backfires and sputters, but it will settle down and start purring soon enough.  Adjust your dose to what feels right for you, increasing your dose as long as you feel improvement.  You can reach a plateau, so stay there for several days, then try bumping it up again.  If no more improvements happen, you can stay at the plateau amount and experiment with increasing your Thiamine TTFD.  It's like being your own lab rat.  LoL

Yes, take one Benfotiamine at breakfast and one at lunch.  Take the B Complex at breakfast. Take the TTFD at breakfast and lunch as well.  I like to take the vitamins at the beginning of meals and the NeuroMag at the end of meals.  

You may want to add in some zinc.  I take Thorne Zinc 30 mg at breakfast at the beginning of the meal.  

Are you getting sufficient Omega Threes?  Our brains are made up mostly of fat.  Flaxseed oil supplements, sunflower seed oil supplements (or eat the seeds themselves) can improve that.  Cooking with extra virgin olive oil, avocado oil, or coconut oil is also helpful.   @Wheatwacked likes phosphotidyl choline supplements for his Omega Threes.  He's also had dramatic health improvement by supplementing thiamine. 

You're doing great!  Thank you for sharing your journey with us.  This path will smooth out.  Keep going!