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Levels Of Being "glutened" - Different Reaction?

Katja

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Katja Rookie
Katja
Posted

Hello All,

I have been off gluten since about march. Had some accidents in the beginning but gradually beginning to learn all the hidden glutens.

Sorry for the long post, but it needs some explaining....

I found this baker at the local farmers market who makes (along regular breads) very very tasty gluten free breads. The last batch must have been CC'd and I ate the bread unknowingly for about 7 days. I kept having minor issues with being "glutened" and kept blaming it on other foods that I actually thought were safe, so I was wrecking my brain how I could I get it so wrong.

After feeling lousy (migraines, brain fog, tired, irritable...) for days and days and reverting to 100% safe food I finally figured out the culprit was the bread.

So here is my question: when I get glutened I am usually very sick (D, nausea, super tired, etc.) for about 1 1/2 days and feel bad for another 1-2. This time around with the minor CC glutening for about a week the major symptoms have subsided now (been off the bread for 5 days) but I still feel very tired, have no energy, can't focus, depressed...

Does it take longer to get back to normal when you get very small portions of gluten CC as opposed to one violent reaction to a lot of gluten?

Thanks for everyones posts. This forum has been so helpful!!!

Cheers,

Katja

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dlp252 Apprentice
dlp252
Posted
Hello All,

I have been off gluten since about march. Had some accidents in the beginning but gradually beginning to learn all the hidden glutens.

Sorry for the long post, but it needs some explaining....

I found this baker at the local farmers market who makes (along regular breads) very very tasty gluten free breads. The last batch must have been CC'd and I ate the bread unknowingly for about 7 days. I kept having minor issues with being "glutened" and kept blaming it on other foods that I actually thought were safe, so I was wrecking my brain how I could I get it so wrong.

After feeling lousy (migraines, brain fog, tired, irritable...) for days and days and reverting to 100% safe food I finally figured out the culprit was the bread.

So here is my question: when I get glutened I am usually very sick (D, nausea, super tired, etc.) for about 1 1/2 days and feel bad for another 1-2. This time around with the minor CC glutening for about a week the major symptoms have subsided now (been off the bread for 5 days) but I still feel very tired, have no energy, can't focus, depressed...

Does it take longer to get back to normal when you get very small portions of gluten CC as opposed to one violent reaction to a lot of gluten?

Thanks for everyones posts. This forum has been so helpful!!!

Well, I don't think it happens the same for everyone, but personally that's about what happens for me. I was eating low levels of gluten for a period of three years. At that time I didn't know about my gluten intolerance, but was following a low carb diet so it was naturally low in carbs...I was sick fairly constantly for those three years...constant sinus infections, fatigue, dizzyness, etc. After going gluten-free for several months I purposely ate some gluten, mostly to see what kind of reaction I would have (stupid, but I had to know)...it was rather violent and lasted about 5 days, then it was gone. So, yes, I think it's possible for the lower levels to affect you longer expecially if you're getting those low levels frequently.

plantime Contributor
plantime
Posted

I think it will affect you longer because it happened over a period of several days, as opposed to all at once.

gfp Enthusiast
gfp
Posted

I could literally fill pages with my observations and conclusions on this.

Personally I think long term low concentration glutening is FAR worse than eating a pizza.

One aspect is i beleive in celaics we tend to store up gluten like many other toxins and 'hide' it .. sometimes it comes out as spots and other times its hidden in celulite etc.

Eat a whole pizza and most of it goes straight through.... we expell it and only so much can attach to villi at any one time. However a constant drip of gluten means it can be hidden away and that the villi are being continually challenged to divide leading to increased cancer risks.

One of the worst aspects for me is fall-back foods. Of course you didn't want to blame the bread.. who would?

I think one of the worst dangers for celiac disease is when we get comfort foods that can be CC'd... sometimes its immediate others delayed and we don't want to loose that comfort food and when we tested it it was OK....

dlp252 Apprentice
dlp252
Posted
One aspect is i beleive in celaics we tend to store up gluten like many other toxins and 'hide' it .. sometimes it comes out as spots and other times its hidden in celulite etc.

Eat a whole pizza and most of it goes straight through.... we expell it and only so much can attach to villi at any one time. However a constant drip of gluten means it can be hidden away and that the villi are being continually challenged to divide leading to increased cancer risks.

This makes a lot of sense to me.

Katja Rookie
Katja
Posted
  • Author
I could literally fill pages with my observations and conclusions on this.

Personally I think long term low concentration glutening is FAR worse than eating a pizza.

One aspect is i beleive in celaics we tend to store up gluten like many other toxins and 'hide' it .. sometimes it comes out as spots and other times its hidden in celulite etc.

Eat a whole pizza and most of it goes straight through.... we expell it and only so much can attach to villi at any one time. However a constant drip of gluten means it can be hidden away and that the villi are being continually challenged to divide leading to increased cancer risks.

One of the worst aspects for me is fall-back foods. Of course you didn't want to blame the bread.. who would?

I think one of the worst dangers for celiac disease is when we get comfort foods that can be CC'd... sometimes its immediate others delayed and we don't want to loose that comfort food and when we tested it it was OK....

Yeah that does make a lot of sense. So I guess I have to be patient and be extra careful so I won't fill up any more "gluten depots" in me! <_< I am really worried about all the increased risks for cancer with being glutened.

Thanks so much.

Cheers,

Katja

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