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

Becoming Gluten-free Increases Sensitivity?

Shawn

By Shawn
in Dermatitis Herpetiformis

Recommended Posts

Shawn Apprentice
Shawn
Posted

Hi -

I've been off of gluten for 1 and 1/2 months now, and it seems the longer I'm off, the more sensitive I am. The slightest hint of anything makes me itch! And I'm allergic to sulpha drugs (like Dapsone). Any ideas as to what to do? It's so frustrating.

I am trying to be very vigilant (I think). Today I had popcorn at the movies, and made sure that the butter topping was just butter, but I started itching afterwards! From popcorn that must have had a speck of something on it!! That would not have made me itch a couple of weeks ago.

What are your ideas?

Thanks,

Shawn :unsure:

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

Celiac.com Sponsor (A8-M):


ladybugpumpkin Contributor
ladybugpumpkin
Posted

You may want to contact the company that makes the popcorn. I know that Kerasote theaters in Indiana do not have Gluten Free Popcorn. I contacted the company, and strangely enough...it was the SALT that has the gluten in it...not the butter. He suggested that I call the manager in advance and they could clean the popcorn maker and make some without the salt. However, I don't do that because it seems like a lot of trouble and I'm not sure they'd REALLY clean it anyway. Just a little insight. Hope you figure out what's doing it!

CarlaB Enthusiast
CarlaB
Posted
You may want to contact the company that makes the popcorn. I know that Kerasote theaters in Indiana do not have Gluten Free Popcorn. I contacted the company, and strangely enough...it was the SALT that has the gluten in it...not the butter. He suggested that I call the manager in advance and they could clean the popcorn maker and make some without the salt. However, I don't do that because it seems like a lot of trouble and I'm not sure they'd REALLY clean it anyway. Just a little insight. Hope you figure out what's doing it!

Really? I never reacted to Kerasotes popcorn ... I read the popcorn and the butter, but you're right, never looked at the salt they use. It is the salt they use or the salt you can put on it yourself? I THOUGHT I had checked it out there ... I'd read the salt ingredients myself if I still lived there ... I find that one hard to believe ... not that I don't believe YOU, I just am having trouble believing that the person you spoke with knew what they were looking for.

Shawn, your theater has REAL butter??? I know a small, local theater around here that does, but I thought that was pretty rare ... lucky you!!!

I did become hypersensitive to gluten once I got off it. I have had to go to a very simple diet of meat and veggies, with a little fruit for some time. A lot of people need to do this to heal. It might help you for a while .... then you can add things in one at a time and see how you react. Lots of time other sensitivities show up once you eliminate gluten.

Rusla Enthusiast
Rusla
Posted

Theater's have not used real butter for decades. Maybe the staff says that is what it is but it isn't. Their buttered popcorn always made me sick. They refer to it as a butter topping meaning it is not butter. If by some fluke of fate it is real butter you could be reacting to the casein in the butter which, for many Celiacs causes the same reaction as gluten.

Shawn Apprentice
Shawn
Posted
  • Author

Hi - thanks for your replies. It was indeed real butter (it was an indy theatre and they let me read the ingredients). It had just been popped and smelled irresistible. However, I didn't think of the salt. I definitely reacted to SOMETHING. I'm out in Seattle. You can always come out here for real buttered popcorn. As I said, it was an indy theatre, and they always seem to have "real" ingredients.

Milk products, eh? Never reacted to them before. I feel like miss high maintenance. And I was high maintanance before this whole thing started!

I'll have to pop my own Newman's popcorn next time I go to a movie. Then I'll be safe!

Thanks again,

Shawn

CarlaB Enthusiast
CarlaB
Posted

Most theaters don't use real butter, but we have one here in Cincy that does, too. They even charge extra for it. It's worth it, too!! ;)

ladybugpumpkin Contributor
ladybugpumpkin
Posted

Yeah, the salt thing was a little weird. The person who responded was indeed talking about the salt that is already on the corn...not the kind you add after you get it. He sent me the list of ingredients and while I can't remember exactly what the ingredient was, it was a "no-no" for sure! So, I don't eat the popcorn anymore.

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

Celiac.com Sponsor (A8-M):


CarlaB Enthusiast
CarlaB
Posted

Do you happen to still have the email they sent you?

ladybugpumpkin Contributor
ladybugpumpkin
Posted

Unfortunately, I don't. Sorry.

CarlaB Enthusiast
CarlaB
Posted
Unfortunately, I don't. Sorry.

I was just curious what the questionable ingredient was.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,663
    • Most Online (within 30 mins)
      7,748
    Funnybone
    Newest Member
    Funnybone
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
    • Scott Adams
      Medication

      By Scott Adams · Posted

      Welcome to the community! Generally, for a gluten challenge before celiac disease blood tests, Tylenol (acetaminophen) is considered safe and should not interfere with your antibody results. The medications you typically need to avoid are those like ibuprofen (Advil, Motrin) or naproxen (Aleve) that can cause intestinal irritation, which could potentially complicate the interpretation of an endoscopy if you were to have one. However, it is absolutely crucial that you confirm this with either your gastroenterologist or your surgeon before your procedure. They know the specifics of your case and can give you the definitive green light, ensuring your surgery is comfortable and your celiac testing remains accurate. Best of luck with your surgery tomorrow
    • Xravith
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By Xravith · Posted

      Thank you for the advice. I’ve actually never checked for nutritional deficiencies, but for as long as I can remember, I’ve always taken vitamin and mineral supplements — otherwise my symptoms get worse. This week I stopped eating gluten to confirm whether my symptoms are really caused by it. Starting next week, I’ll reintroduce gluten — it’s sad to go back to how I was before — but at least I’ll be able to take the necessary tests properly. I think the diagnostic process will be long, but at least I’m happy that I finally decided to address this doubt I’ve had for years.
×
×
  • 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.