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. - Scott Adams commented on Scott Adams's article in Additional Concerns
      4

      Going Low-Gluten May Harm Good Gut Bacteria, Researchers Warn

    2. - chrisinpa commented on Scott Adams's article in Additional Concerns
      4

      Going Low-Gluten May Harm Good Gut Bacteria, Researchers Warn

    3. - Flash1970 replied to Ginger38's topic in Related Issues & Disorders
      7

      Shingles - Could It Be Related to Gluten/ Celiac

    4. - trents replied to Roses8721's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      10

      GI DX celiac despite neg serology and no biopsy

    5. - Roses8721 replied to Roses8721's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      10

      GI DX celiac despite neg serology and no biopsy


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,492
    • Most Online (within 30 mins)
      7,748

    K Zappe
    Newest Member
    K Zappe
    Joined

  • Celiac.com Sponsor (A20):



  • Celiac.com Sponsor (A22):




  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m

  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Flash1970
      You might try Heallix.  It's a silver solution with fulvic acid. I just put the solution on with a cotton ball.  It seemed to stop the nerve pain. Again,  not in your eyes or ears.   Go to heallix.com to read more about it and decide for yourself Also,  I do think nerve and celiac combined have a lot to do with your susceptibility to shingles breaking out. 
    • trents
      Celiac disease requires both genetic potential and a triggering stress event to activate the genes. Otherwise it remains dormant and only a potential problem. So having the genetic potential is not deterministic for celiac disease. Many more people have the genes than actually develop the disease. But if you don't have the genes, the symptoms are likely being caused by something else.
    • Roses8721
      Yes, i pulled raw ancetry data and saw i have 2/3 markers for DQ2.2 but have heard from friends in genetics that this raw data can be wildly innacurate
    • Ginger38
      Thanks, I’m still dealing with the pain and tingling and itching and feeling like bugs or something crawling around on my face and scalp. It’s been a miserable experience. I saw my eye doc last week, the eye itself was okay, so they didn’t do anything. I did take a 7 day course of an antiviral. I’m hoping for a turnaround soon! My life is full of stress but I have been on / off the gluten free diet for the last year , after being talked into going back on gluten to have a biopsy, that looked okay. But I do have positive antibody levels that have been responsive  to a gluten free diet. I can’t help but wonder if the last year has caused all this. 
    • Scott Adams
      I don't think any apps are up to date, which is exactly why this happened to you. Most of the data in such apps is years old, and it doesn't get updated in real time. Ultimately there is no substitution for learning to read labels. The following two lists are very helpful for anyone who is gluten sensitive and needs to avoid gluten when shopping. It's very important to learn to read labels and understand sources of hidden gluten, and to know some general information about product labelling--for example in the USA if wheat is a possible allergen it must be declared on a product's ingredient label like this: Allergens: Wheat.      
×
×
  • 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.