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

Anyone Been Glutened Over A Month?

Mtndog

Recommended Posts

Mtndog Collaborator
Mtndog
Posted

OK- I got glutened on January 31st and then ate some chips about a week later that COULD have been cross-contaminated (not sure...Lundberg rice chips) and I still don't feel good. My gas smells like sulfur (which when my primary first suspected I had celiac said was a symptom of malabsorption).

I ate out at Legal Sseafoods and ordered the gluten-free seafood casserole (with GLUTEN-FREE breadcrumbs) which I suspect may have gotten royally screwed up. Possibly real bread crumbs.

I have not been the same ever since- I feel like I have been glutened ever since. I'm nauseous, chills, night sweats, funky BM's like I did before I went gluten-free.

I have checked and rechecked everything and gone back to all my 100% safe products food-wise and personal care wise. I even bought new frying pans because my old ones were scratched just in case (even though they were mostly gluten-free anyway- my hubby used them a few times).

I feel fine unless I eat and then I feel uggy.

I'm seriously wondering if this glutening did some damage if it wasn't just CC and those breadcrumbs were REAL. :ph34r:

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

Celiac.com Sponsor (A8-M):


mamabear Explorer
mamabear
Posted
OK- I got glutened on January 31st and then ate some chips about a week later that COULD have been cross-contaminated (not sure...Lundberg rice chips) and I still don't feel good. My gas smells like sulfur (which when my primary first suspected I had celiac said was a symptom of malabsorption).

I ate out at Legal Sseafoods and ordered the gluten-free seafood casserole (with GLUTEN-FREE breadcrumbs) which I suspect may have gotten royally screwed up. Possibly real bread crumbs.

I have not been the same ever since- I feel like I have been glutened ever since. I'm nauseous, chills, night sweats, funky BM's like I did before I went gluten-free.

I have checked and rechecked everything and gone back to all my 100% safe products food-wise and personal care wise. I even bought new frying pans because my old ones were scratched just in case (even though they were mostly gluten-free anyway- my hubby used them a few times).

I feel fine unless I eat and then I feel uggy.

I'm seriously wondering if this glutening did some damage if it wasn't just CC and those breadcrumbs were REAL. :ph34r:

Sorry you are having such a rough time, Mtndog...I have had some long lasting glutenings. Usually they last 2 weeks or so, but I figure at least a couple have been strung together to last to a month or slightly longer. I haven't taken away dairy when it happens, because most of my dairy is yogurt and that usually helps me with its natural probiotics. I do make sure my vitamin intake is bumped temporarily then as I get the muscle/nerve twitches and cracks in the corner of my mouth. The extra B complex/folate and vitamin C helps that, too. I don't know if that will help you heal or not. It works for me. And figuring out what I ate that wasn't right! Not always so easy!!!! My last one was just over a month, so I had my serologies checked to be sure it had cleared up. They were normal, so my paranoia about it has abated now.....hope yours quits soon!!!

Jestgar Rising Star
Jestgar
Posted

Hi Sweetie, I'm so sorry you feel yucky. My prescription would be to curl up in bed with a warm puppy.

Mtndog Collaborator
Mtndog
Posted
  • Author
Hi Sweetie, I'm so sorry you feel yucky. My prescription would be to curl up in bed with a warm puppy.

Oh would that it were so!!!!!!!!!!!!!!!!!!!!! Thanks for the good wishes- yes, it was the Triple Clown of glutenings but this a.m. it actually feels more like stomach flu.

It's so weird how the symptoms are the same bit feel TOTALLY different.

gfp Enthusiast
gfp
Posted
I'm seriously wondering if this glutening did some damage if it wasn't just CC and those breadcrumbs were REAL. :ph34r:

In my experience the quantity doesn't seem to matter.... it can but then every so often the tiniest CC can have me knocked for 6...

Another theory I have is our body stores up gluten in fat... (well around fat) and when we starve and start using the stored fat for energy we release the toxins... indeed we probably release lots of toxins so if your not eating then your using up your fat reserves and releasing the toxins stored away which can make you feel icky all by itself....

On the + side.... you are getting rid of these toxins... once and for all instead oif hiding them away...

emcmaster Collaborator
emcmaster
Posted

I had the same problem. I've been feeling 'off' for about 2 months after I know I got glutened at least 7 times over a week (holidays at the in-laws :blink: ). I think it's some other intolerances now, but it could just be taking you a long time. Who really knows with celiac!??!

missy'smom Collaborator
missy'smom
Posted

I'm sorry to hear that you're not feeling well. The same thing happened to me a while back. Ate out at a restaurant that can handle gluten-free. Got my dish and it looked like regular version so I had hubby try it and weren't sure so waiter checked and yup it was reg one so replacement came and I still got glutened. It took 1 week for the worst of it to get better but 2 more weeks for bloating, C depression, lethargy etc. to really improve. Now 3 weeks later I'm only starting to get back to where I was before. :angry: Made me wonder if 2nd try was still full gluten version. I made the mistake of going at a busy time.

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

Celiac.com Sponsor (A8-M):


Mtndog Collaborator
Mtndog
Posted
  • Author

Thanks all for your commenst and support. It is DEFINITELY the flu........ :blink::angry:

Archived

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

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


  • Member Statistics

    • Total Members
      131,745
    • Most Online (within 30 mins)
      7,748
    Barbfh
    Newest Member
    Barbfh
    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

    • Theresa2407
      How Come Gluten Didnt Bother Me In Italy

      By Theresa2407 · Posted

      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Possible celiac - need advice

      By Scott Adams · Posted

      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      Celiac or not??

      By Scott Adams · Posted

      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      How Come Gluten Didnt Bother Me In Italy

      By Scott Adams · Posted

      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.