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

Glutening Symptoms


slpinsd

Recommended Posts

slpinsd Contributor

OK- I've been gluten-free for about 9 months now. I have made remarkable improvement in digestion and found that I can now handle dairy and many other things I previously reacted to. But sometimes, when I am doing really well- I go into denial- due to the neg. blood and biopsy- I wonder if this whole thing is all a big fluke and if it was something else causing my symptoms originally- like Candida, bacterial overgrowth- that has healed and I really CAN tolerate gluten.

I know you're all going to scream at me, but I was at a bridal shower the other day and managed to not eat hardly anything, because all the food was wheat based (can you say Chinese food?) But there were these tantillizing cupcakes and I thought, well- this could be an experiment to give me confirmation- so I ate a cupcake. It wasn't so bad. Some rumbles here and there but is was soon over. So then I got on this gluten binge. And I thought, I'd already ruined it today, so I would eat some more and see what happens. So on my way home I ate a gyro, and then 3 wheat-laden chocolate chip cookies. I got gut rumbles, some gas, and belching. Then I got the all-familiar stomach ache- like something is poking me inside- below the belly. A dull, pressureful constant pain that kind of feels like hunger, but I just ate. So it's confirmed for me again- I am gluten intolerant- I won't do it again.

That was 5 days ago. My question is- now when I eat anything (things that are Gluten-Free), I am getting the same symptoms. Last night, I ate some Pamela's Brownies that I made from a mix and I got a strong reaction- immediate rumbling, and stomach poking that I began to think I was glutened from them. These past few days, I react to ice cream again. My question is- what is actually happening that makes you react to everything you eat after getting glutened? Does the gluten have to be damaging your intestines? Or is the gluten just inflaming your gut which takes awhile to calm down? Can you get a leaky gut again that quickly after it has healed? For instance- my "lactose intolerance" appears to have vanished- (which leads me to believe my villi WERE previously damaged-but healed) but seemed to come back after one bad glutening. How long do your glutening symptoms last?


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



Celiac.com Sponsor (A8-M):



celiacgirls Apprentice

I was recently glutened from cc at PF Chang's and noticed my stomach hurt after eating for a few days. It took me about 10 days to feel normal again. I'm as sure as I can be that everything else I ate was gluten-free. I'm thinking it just takes that long to get over it for me.

eleep Enthusiast

I suspect it's the gut inflammation -- it takes a while for things to calm down. My reactions seem to be delayed by a day or two in any case and they don't "calm" very rapidly -- the GI issues kind of clear up a bit with a does of Immodium, but it takes a couple of weeks for me to feel right again -- and the GI stuff will flare up again on and off -- I think this happens when I don't baby myself in the recovery phase and let myself go ahead and have that cup of coffee, glass of wine or something else that's going to irritate my stomach somewhat. Also, if you think in terms of the autoimmune response, the immune system doesn't just shut itself off automatically -- so it takes a while for your body to get back in balance.

tarnalberry Community Regular

Takes me a full week to recover, and I'll have intestinal pain, on and off, that whole time.

Budew Rookie

I don't usually react to gluten but follow the diet very strictly. Like you I tested it. I ate vegetarian chicken nuggets. Gluten is the meat substitute. I miss those products. It is the only reaction I ever had and it lasted for days. I could not even drink water for a couple days afterward without being sick.

Mom's has had celiac disease for 50 years. I ask her what each exposer does. She thinks it is like picking a scab. Every exposer delays healing.

kbtoyssni Contributor

Well I guess you don't have to wonder if gluten is an issue now! I hope you feel better soon. It usually takes me two weeks to feel better after a glutening. During those two weeks everything upsets my stomach, and it looks like that's happening to you, too.

Archived

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

  • 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. 0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

    2. - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

    3. - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,326
    • Most Online (within 30 mins)
      7,748

    PattyPagnanelli
    Newest Member
    PattyPagnanelli
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Scott Adams
      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
    • Jane02
      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
    • Scott Adams
      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
×
×
  • 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.