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

Severity Of Glutenings


GFhopeful

Recommended Posts

GFhopeful Rookie

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?


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



Celiac.com Sponsor (A8-M):



Guest j_mommy

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

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

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

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

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

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.


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



Celiac.com Sponsor (A8-M):



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. - knitty kitty replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      47

      My journey is it gluten or fiber?

    2. - Known1 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      12

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

    3. - SilkieFairy replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      results from 13 day gluten challenge - does this mean I can't have celiac?

    4. - Wheatwacked replied to Scott Adams's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      50

      Supplements for those Diagnosed with Celiac Disease

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

    • Total Members
      133,361
    • Most Online (within 30 mins)
      7,748

    Xpedit73
    Newest Member
    Xpedit73
    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

    • knitty kitty
      Try adding some Thiamine Hydrochloride (thiamine HCl) and see if there's any difference.  Thiamine HCl uses special thiamine transporters to get inside cells.  I take it myself.   Tryptophan will help heal the intestines.  Tryptophan is that amino acid in turkey that makes you sleepy after Thanksgiving dinner.  I take mine with magnesium before bedtime.
    • Known1
      I live in the upper mid-west and was just diagnosed with marsh 3c celiac less than a month ago.  As a 51 year old male, I now take a couple of different gluten free vitamins.  I have not noticed any reaction to either of these items.  Both were purchased from Amazon. 1.  Nature Made Multivitamin For Him with No Iron 2.  Gade Nutrition Organic Quercetin with Bromelain Vitamin C and Zinc Between those two, I am ingesting 2000 IU of vitamin D per day. Best of luck, Known1
    • SilkieFairy
      I am doing a gluten challenge right now and I bought vital wheat gluten so I can know exactly how much gluten I am getting. One tablespoon is 7g so 1½ tablespoons of Vital Wheat Gluten per day will get you to 10g You could add it to bean burgers as a binder or add to hot chocolate or apple sauce and stir. 
    • Wheatwacked
      Raising you vitamin D will increase absorption of calcium automatically without supplementation of calcium.  A high PTH can be caused by low D causing poor calcium absorption; not insuffient calcium intake.  With low D your body is not absorbing calcium from your food so it steals it from your bones.  Heart has priority over bone. I've been taking 10,000 IU D3 a day since 2015.  My doctor says to continue. To fix my lactose intolerance, lots of lactobacillus from yogurts, and brine fermented pickles and saurkraut and olives.  We lose much of our ability to make lactase endogenosly with maturity but a healthy colony of lactobacillus in our gut excretes lactase in exchange for room and board. The milk protein in grass fed milk does not bother me. It tastes like the milk I grew up on.  If I drink commercial milk I get heartburn at night. Some experts estimate that 90% of us do not eat Adequite Intake of choline.  Beef and eggs are the principle source. Iodine deficiency is a growing concern.  I take 600 mcg a day of Liquid Iodine.  It and NAC have accelerated my healing all over.  Virtually blind in my right eye after starting antihypertensive medication and vision is slowly coming back.  I had to cut out starches because they drove my glucose up into the 200+ range.  I replaced them with Red Bull for the glucose intake with the vitamins, minerals and Taurine needed to process through the mitochodria Krebs Cycle to create ATP.  Went from A1c 13 down to 7.9.  Work in progress. Also take B1,B2,B3,B5,B6. Liquid Iodine, Phosphatidyl Choline, Q10, Selenium, D and DHEA.     Choline supplemented as phosphatidylcholine decreases fasting and postmethionine-loading plasma homocysteine concentrations in healthy men +    
    • knitty kitty
      @catnapt, Wheat germ has very little gluten in it.  Gluten is  the carbohydrate storage protein, what the flour is made from, the fluffy part.  Just like with beans, there's the baby plant that will germinate  ("germ"-inate) if sprouted, and the bean part is the carbohydrate storage protein.   Wheat germ is the baby plant inside a kernel of wheat, and bran is the protective covering of the kernel.   Little to no gluten there.   Large amounts of lectins are in wheat germ and can cause digestive upsets, but not enough Gluten to provoke antibody production in the small intestines. Luckily you still have time to do a proper gluten challenge (10 grams of gluten per day for a minimum of two weeks) before your next appointment when you can be retested.    
×
×
  • 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.