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Severity Of Glutenings

GFhopeful

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GFhopeful Rookie
GFhopeful
Posted

Around a month and a half into gluten-free diet and experienced some glutenings in the early weeks. Just wondering, in others experiences, do the glutenings lighten up over time, remain the same, or get worse? I am hesitant to eat out as it is terrible how sick I get and it lasts for 4-5 days. Hoping once some healing occurs, that maybe the accidental glutening is less ridiculous - what have you found?

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Guest j_mommy
Guest j_mommy
Posted

I am going on 2.5 months gluten-free and I would say the CC reaction is about the same as before going gluten-free.

GeoffCJ Enthusiast
GeoffCJ
Posted

I'm at about 6-7 months, and my reactions have gotten much more immediate and severe. Even a tiny amount kind of knocks me on my ass.

Geoff

sparkles Contributor
sparkles
Posted

It is hard to say. Pre-diagnosis, I was sick ALL the time. Post-diagnosis, I feel great except when I accidentally am glutened. My body feels sicker, I think, because now I am feeling so good that those times when I am glutened, it just hits me harder. Before I had 3 ways to feel.... sick, sicker, and sickest! Now when I am glutened, I just go to sickest!

GFhopeful Rookie
GFhopeful
Posted
  • Author

interesting way to put it - it is a matter of perspective. but does it last as long for you with similar symptoms as before would you say? i just can't bear the thought of a week down and out again.

mftnchn Explorer
mftnchn
Posted

I can't tell yet, I am too unstable yet. On this forum I have seen repeatedly people who say that over time they have been more and more sensitive. I saw one person say that eventually they became less sensitive again.

Gonbad Newbie
Gonbad
Posted

I was not very symptomatic before I was diagnosed. I have been gluten-free since 02/2007 and have noticed that now if I consume something unknowingly containing Gluten my reaction are more severe compared to my condition before going gluten-free. It is simply that my body became somewhat tollerant of the constant gluten in my diet. Now that its gone is reacts more to its occassional presence. Even then it is relative as my symptoms from a gluten ingestion are minor compared to others here on this forum.

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      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?

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      Thanks for the thoughtful reply and links, Wheatwacked. Definitely some food for thought. However, I would point out that your linked articles refer to gliadin in human breast milk, not cow's milk. And although it might seem reasonable to conclude it would work the same way in cows, that is not necessarily the case. Studies seem to indicate otherwise. Studies also indicate the amount of gliadin in human breast milk is miniscule and unlikely to cause reactions:  https://www.glutenfreewatchdog.org/news/gluten-peptides-in-human-breast-milk-implications-for-cows-milk/ I would also point out that Dr. Peter Osborne's doctorate is in chiropractic medicine, though he also has studied and, I believe, holds some sort of certifications in nutritional science. To put it plainly, he is considered by many qualified medical and nutritional professionals to be on the fringe of quackery. But he has a dedicated and rabid following, nonetheless.
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      By Scott Adams · Posted

      I'd be very cautious about accepting these claims without robust evidence. The hypothesis requires a chain of biologically unlikely events: Gluten/gliadin survives the cow's rumen and entire digestive system intact. It is then absorbed whole into the cow's bloodstream. It bypasses the cow's immune system and liver. It is then secreted, still intact and immunogenic, into the milk. The cow's digestive system is designed to break down proteins, not transfer them whole into milk. This is not a recognized pathway in veterinary science. The provided backup shifts from cow's milk to human breastmilk, which is a classic bait-and-switch. While the transfer of food proteins in human breastmilk is a valid area of study, it doesn't validate the initial claim about commercial dairy. The use of a Dr. Osborne video is a major red flag. His entire platform is based on the idea that all grains are toxic, a view that far exceeds the established science on Celiac Disease and non-celiac gluten sensitivity. Extraordinary claims require extraordinary evidence, and a YouTube video from a known ideological source is not that evidence."  
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