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

A Little Gluten = A Little Trouble?

linz7997

Recommended Posts

linz7997 Explorer
linz7997
Posted

Ok...I wasnt really sure where to post this question:

So not that i want to eat ANY gluten but my question is this, will I get the same horrible reaction whether I eat a huge plate of pasta vs. eating a chicken breast that was cooked after something w/ gluten??? ya know what I mean??? does a little gluten still equal a big reaction??

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

Celiac.com Sponsor (A8-M):


swittenauer Enthusiast
swittenauer
Posted

I was kind of wondering the same thing. My husband has been glutened before from cross contamination & had a bad reaction but this time he ate 3 slices of bacon that was loaded with gluten & has had the worst reaction ever.

eKatherine Apprentice
eKatherine
Posted
Ok...I wasnt really sure where to post this question:

So not that i want to eat ANY gluten but my question is this, will I get the same horrible reaction whether I eat a huge plate of pasta vs. eating a chicken breast that was cooked after something w/ gluten??? ya know what I mean??? does a little gluten still equal a big reaction??

Well does it for you? You can answer your own question better than we can, though you know that it's very bad for you in the long run.

Both those things are easily prepared gluten-free.

swittenauer Enthusiast
swittenauer
Posted

I don't think he meant he was going to do it if he only got a little reaction because I have been curious of the same thing if the more gluten you eat the worse the reaction.

linz7997 Explorer
linz7997
Posted
  • Author
Well does it for you? You can answer your own question better than we can, though you know that it's very bad for you in the long run.

Both those things are easily prepared gluten-free.

I know...i was just wondering because I also just have a nervous stomach to begin w/...so sometimes I cant tell if I have been glutened or its just stress because I am trying to be tedious about what I eat and i can tell what the problem is if i eat a lot of something and then find out later that it was not gluten free. i dont think i am asking/coming off the way i am wanting too.

swittenauer Enthusiast
swittenauer
Posted

I completely understand what you are saying. Hopefully, someone will have some insight.

Nancym Enthusiast
Nancym
Posted

Gluten causes you to produce antibodies to gluten which stick around in your system (intestines) at detectable levels for 2 years after going gluten free. Dr. Fine discussed this during his lecture. There's a lot of research going on about gluten and intestinal permeability (gluten causes the tight junctures to open in the intestines letting stuff in/out that shouldn't be). There's all kinds of things happening at the cellular level that isn't necessarily reflected in how you feel from moment to moment but they do have an effect down the road on your health. He also had follow up info about antibody levels in a lovely chart from people who were strict about gluten exposure versus people who weren't so strict. And it showed exactly what you'd expect, higher antibody levels in the not-strict.

Oops, reread the original posting.

I don't know the answer. I would suspect you'll produce more antibodies the more gliadin that comes down the chute, so you'd have a bigger response. From my days when I was eating tons of gluten in the form of low-carb wheat products, that was when my IBS got much more severe. My guess is yes, how crappy you feel is related to how much you get.

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

Celiac.com Sponsor (A8-M):


linz7997 Explorer
linz7997
Posted
  • Author

well my first big weekend of gluten-free we went camping so instead of drinking my typical bud light, i thought I would try out wine coolers. and I bought some gluten free oreo type cookies that we munched on in the boat. the next day I was miserable, I cant remember a time I felt so bad, and couldnt for the life of me figure out what the heck I ate....MALTED BEVERAGE on the wine coolers plain as day and WHEAT FREE not gluten free plain as day on the cookies....sheesh...i WONT be making that mistake again!!!!

schuyler Apprentice
schuyler
Posted

For me, the more gluten= a bigger reaction.

Jestgar Rising Star
Jestgar
Posted

Me too. Ranges from a mild headache to my eyes trying to escape through the front of my head. Totally depends on the amount of gluten.

aprilh Apprentice
aprilh
Posted

I think it varies between people. I have gotten to where if I am not sure of a food, I can just eat slowly and I will feel the reaction come on. Therefore, I stop eating immediately, where as if I had downed a whole plate - I would really feel bad. All that gluten has to work its way through your system so the more you eat the more has to work its way out. Though some are very, very sensitive and a little could do a lot of damage.

lorka150 Collaborator
lorka150
Posted

i get the same reaction no matter what, but i've never had a 'lot' of gluten because i get brain-fog immediately, and stop eating whatever i'm eating. but my symptoms vary, just not hugely.

evie Rookie
evie
Posted
i get the same reaction no matter what, but i've never had a 'lot' of gluten because i get brain-fog immediately, and stop eating whatever i'm eating. but my symptoms vary, just not hugely.

I also think it makes a difference in where you are in your healing jouney. Such as how long since you went gluten free, I believe as you start to heal you can have even worse reactions to a bothersome food. Anyway seems to work that way with me. B) evie PS.. Have always been a slow reactor to foods or any kind of allergen so have no warning while eating.

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
      132,132
    • Most Online (within 30 mins)
      7,748
    Exhausted-momma
    Newest Member
    Exhausted-momma
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

    • There are no registered users currently online

  • 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.