Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

Gluten Intolerance Triggered By Bad Food Poisoning ?


brimcp

Recommended Posts

brimcp Newbie

Hey i was just wondering if any of you had gluten intolerance after food poisoning. If not then did the symptoms just come on gradually or were they triggered by somethingelse. Any response would be greatly appreciated.


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



Celiac.com Sponsor (A8-M):



Kaycee Collaborator
Hey i was just wondering if any of you had gluten intolerance after food poisoning. If not then did the symptoms just come on gradually or were they triggered by somethingelse. Any response would be greatly appreciated.

I think my gluten intolerance came on gradually. When I was younger, like in my teenage years, I am sure I had symptoms, not too bad, but looking back they were there. You know crampy stomach, brittle nails, low iron levels at time, depressed etc etc.

Over the last few years, before diagnosis, I have probably had food poisoning or something similar a couple of times. Where the rest of the family would have it for 24 hours, for me it would last about 4 days, and even after that I would have to be careful what I ate. Having said that it would probably look like a tummy bug could bump the intoloerance along, but I think it is just that my stomach was not as good as it could've been, so it took longer to get over a bug.

Cathy

Guest Evelyn&Ric

My husband Ric became gluten intolerant in his 50s. No one in is family that we know of has Celiac. We think it may have been triggered by over use of antibiotics. He was seeing a dermatologist for many years who kept switching his meds. After getting no results from doctors, I found this web site and he tried a gluten-free diet with great results (he is not officially diagnosed Celiac). This acne also cleared up after doing gluten-free.

gfp Enthusiast

My probs started with typhiod and my stomach just never got better .. it took my a year to discover it awas gluten (living in Africa made it easier because I ate only fresh food) ... and 3 years after that to actually admit to myself it was probably coeliac and get tested.

However Im sure i already had it 20/20 hindsight is wonderful! Now I look back the symptoms were obvious but I guess the thing is they build up then you get a real knockback (typhiod is just a particular strain of salmonella) and this pushes you over the edge.

Kaycee Collaborator

I agree with you, for me , coeliac built up slowly, and then something happened, and your body probably can't deal with the extra stress, and wham, you realise that something is wrong besides the stomach upset because it takes forever to come back normal, as in energy etc.

Cathy

hez Enthusiast

I think child birth might have triggered mine. However, it was seven years between the birth and when my body shut down (had no vili standing). Started to get really sick after I started drinking coffee!

Hez

kbtoyssni Contributor

It definitely could be triggered by food poisoning. I think I had mild symptoms for years. Then I got the flu, and it must have been immune system overload, and I never got better. Now, a year and a half later, I'm thankful that I got the flu and ended up so sick because it means I got diagnosed. Now I feel better than I have in probably eight years. I just wasn't sick enough for most of those eight years to realize that something was seriously wrong.


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



Celiac.com Sponsor (A8-M):



Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,231
    • Most Online (within 30 mins)
      7,748

    NAA
    Newest Member
    NAA
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Betsy Crum
      Thank you for your response! I have considered starting a food diary in the past, I suppose this is as good a time as any to start.  
    • Betsy Crum
      I don't have health insurance so I have never had any testing done. I always thought if I stay away from gluten Ill be fine but I suppose that isn't enough anymore. I will look into getting an allergy test. Thank you for your input! 
    • trents
      I remember reading an article summarizing testing done by Gluten Free Watchdog on several brands of dried lentils. They were all heavily cross contaminated with wheat and the commentary was to the effect that dried lentils in general were the most heavily cross contaminated product category in their testing data base. So, I would definitely not use any dried lentil product that was not tested to be Gluten Free (<20ppm of gluten) or Certified Gluten Free (<10ppm of gluten).
    • Scott Adams
      While spices, lentils, beans and chickpeas are naturally gluten-free, the main concern with any brand is cross-contamination during processing and packaging. Since Suraj doesn't appear to certify their products as gluten-free or use dedicated gluten-free facilities, there is some risk of trace gluten exposure, especially with their corn flour which could be milled on shared equipment with gluten-containing grains. For absolute safety, I'd recommend looking for brands that are certified gluten-free by organizations like GFCO - good options include McCormick for spices, TruRoots or Bob's Red Mill for lentils and beans, and Anthony's for corn flour. That said, if you need to use Suraj products, be sure to carefully check labels for any wheat warnings, thoroughly rinse lentils and beans before cooking, and consider contacting the manufacturer directly to ask about their gluten testing protocols. Many in our community have found that investing in certified gluten-free brands gives them greater peace of mind and helps avoid accidental gluten exposure, especially for higher-risk items like flours.
    • Scott Adams
      Dapsone, commonly prescribed for dermatitis herpetiformis (the itchy gluten-related skin condition), comes with several potential side effects that patients should monitor. The most frequent issues include blood-related problems like hemolytic anemia (especially in those with G6PD deficiency, which is more common in certain ethnic groups) and methemoglobinemia that can cause fatigue, shortness of breath, or bluish skin. Many patients also experience headaches, nausea, dizziness, or skin sensitivity to sunlight. While these effects are often manageable, there are rare but serious risks including dapsone hypersensitivity syndrome (with fever, rash and organ inflammation), liver problems, or severe anemia that require immediate medical attention. That's why doctors typically monitor blood counts and liver enzymes regularly during treatment. A crucial tip: proton pump inhibitors like omeprazole can interfere with dapsone's effectiveness, so discuss all medications with your doctor. If you develop fever, unexplained fatigue, yellowing skin/eyes, or a spreading rash while on dapsone, stop taking it and contact your healthcare provider right away. For celiac patients specifically, remember that strict gluten-free eating may eventually reduce or eliminate the need for dapsone to control dermatitis herpetiformis symptoms over time.
×
×
  • Create New...