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

Throwing Up?


Char

Recommended Posts

Char Apprentice

I've been eating gluten-free for two years. Tonight I went out for dessert. Within about half an hour, I felt really sick, and my stomach swelled up as it usually does when I get glutened, but within about an hour of having eaten the (supposedly gluten-free flourless chocolate cake), I was violently throwing up. After a few times, I felt tons better.

This has never happened to me before. Something obviously upset my stomach, but does anyone know if this is a normal reaction to getting glutened?

-Char


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



Celiac.com Sponsor (A8-M):



gf4life Enthusiast

For some people this can be a common gluten reaction. My question for you is this, where was the cake made? It may have been that the recipe for the flourless cake was gluten free, but there was a lot of cross-contamination from where it was made.

Char Apprentice
For some people this can be a common gluten reaction. My question for you is this, where was the cake made? It may have been that the recipe for the flourless cake was gluten free, but there was a lot of cross-contamination from where it was made.

It was at Finale, a Boston dessert place. I have eaten things that are cross-contaminated (meaning I've had gluten-free bread from a regular bakery), but I've never had that kind of reaction. It's good to know, though, that some people have this reaction. Thank you!

Stargirl* Newbie
:oI throw up when I have been well and truly glutened as well. Not so much when I haven't had much gluten.
loraleena Contributor

sometimes even when making a flourless item, the baker may coat the pan with flour to avoid sticking. I know they do this at Cheesecake factory with their crustless cheesecake.

Guest PhilosophyGirl

When I get glutened, I usually do not throw up. However, when I ate General Mills Little Einsteins cereal (which I thought was gluten-free) for breakfast, I threw up and felt very sick.

Rivergirl Apprentice

I am a puker. :P In fact, it was because I had the D and I was always throwing up that my Doctor suspected celiacs. He said it was unusual other diseases would cause one to do both. Interestingly, when I first started having problems (many moons ago) I went to a Doctor who insisted my problem was that I was a bulimic in denial. I dropped her like a hot potato.


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



Celiac.com Sponsor (A8-M):



jkmunchkin Rising Star

The first time I was glutened after becoming gluten free I puked. And like Rivergirl said, before I was diagnosed I had a combination of puking and D. I thought I was lactose intolerant ;)

And as mentioned, even though the cake itself was flourless, there is a good chance they dusted the pan with flour. I've gone to a few places where they've had flourless chocolate cake, and upon further questioning learned that was the case.

Sorry you got sick, but glad to hear you are feeling better.

mamaw Community Regular

On my first trip to outback after going gluten-free, I had the choc thunder from down under ( I think that is what is called. I had two bites & was sick. Everyone else ate it with no problems. I'm the one who hardly never gets sick on cc issues. But recently I got sick again but not at outback.

hope you get better fast...

GeoffCJ Enthusiast
On my first trip to outback after going gluten-free, I had the choc thunder from down under ( I think that is what is called. I had two bites & was sick. Everyone else ate it with no problems. I'm the one who hardly never gets sick on cc issues. But recently I got sick again but not at outback.

hope you get better fast...

I've puked a few times after a gluten reaction. Once was the worst gluten reaction I've had. Another time it was otherwise a fairly mild (overall) reaction.

I can't seem to figure out the correlation between the amount of Gluten I consume and the reaction. I've had a known glutening with mild reactions, and another that kicked my ass for 3 days. I've had presumed CC/hidden gluten reactions (no known gluten) that were severe, and others that weren't. Can't really figure that aspect out. Of course, most of my reactions are pretty severe. Sadly.

darkangel Rookie
I went to a Doctor who insisted my problem was that I was a bulimic in denial. I dropped her like a hot potato.

Holy cow. I've heard doctors say some stupid things, but I think that tops 'em all.

Char Apprentice

Thanks, everyone! I'll have to contact the place where I got the chocolate cake to let them know of the problems.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,902
    • Most Online (within 30 mins)
      7,748

    Patty6133
    Newest Member
    Patty6133
    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

    • trents
      Welcome to the forum, @Judy M! Yes, he definitely needs to continue eating gluten until the day of the endoscopy. Not sure why the GI doc advised otherwise but it was a bum steer.  Celiac disease has a genetic component but also an "epigenetic" component. Let me explain. There are two main genes that have been identified as providing the "potential" to develop "active" celiac disease. We know them as HLA-DQ 2.5 (aka, HLA-DQ 2) and HLA-DQ8. Without one or both of these genes it is highly unlikely that a person will develop celiac disease at some point in their life. About 40% of the general population carry one or both of these two genes but only about 1% of the population develops active celiac disease. Thus, possessing the genetic potential for celiac disease is far less than deterministic. Most who have the potential never develop the disease. In order for the potential to develop celiac disease to turn into active celiac disease, some triggering stress event or events must "turn on" the latent genes. This triggering stress event can be a viral infection, some other medical event, or even prolonged psychological/emotional trauma. This part of the equation is difficult to quantify but this is the epigenetic dimension of the disease. Epigenetics has to do with the influence that environmental factors and things not coded into the DNA itself have to do in "turning on" susceptible genes. And this is why celiac disease can develop at any stage of life. Celiac disease is an autoimmune condition (not a food allergy) that causes inflammation in the lining of the small bowel. The ingestion of gluten causes the body to attack the cells of this lining which, over time, damages and destroys them, impairing the body's ability to absorb nutrients since this is the part of the intestinal track responsible for nutrient absorption and also causing numerous other food sensitivities such as dairy/lactose intolerance. There is another gluten-related disorder known as NCGS (Non Celiac Gluten Sensitivity or just, "gluten sensitivity") that is not autoimmune in nature and which does not damage the small bowel lining. However, NCGS shares many of the same symptoms with celiac disease such as gas, bloating, and diarrhea. It is also much more common than celiac disease. There is no test for NCGS so, because they share common symptoms, celiac disease must first be ruled out through formal testing for celiac disease. This is where your husband is right now. It should also be said that some experts believe NCGS can transition into celiac disease. I hope this helps.
    • Judy M
      My husband has had lactose intolerance for his entire life (he's 68 yo).  So, he's used to gastro issues. But for the past year he's been experiencing bouts of diarrhea that last for hours.  He finally went to his gastroenterologist ... several blood tests ruled out other maladies, but his celiac results are suspect.  He is scheduled for an endoscopy and colonoscopy in 2 weeks.  He was told to eat "gluten free" until the tests!!!  I, and he know nothing about this "diet" much less how to navigate his in daily life!! The more I read, the more my head is spinning.  So I guess I have 2 questions.  First, I read on this website that prior to testing, eat gluten so as not to compromise the testing!  Is that true? His primary care doctor told him to eat gluten free prior to testing!  I'm so confused.  Second, I read that celiac disease is genetic or caused by other ways such as surgery.  No family history but Gall bladder removal 7 years ago, maybe?  But how in God's name does something like this crop up and now is so awful he can't go a day without worrying.  He still works in Manhattan and considers himself lucky if he gets there without incident!  Advice from those who know would be appreciated!!!!!!!!!!!!
    • Scott Adams
      You've done an excellent job of meticulously tracking the rash's unpredictable behavior, from its symmetrical spread and stubborn scabbing to the potential triggers you've identified, like the asthma medication and dietary changes. It's particularly telling that the rash seems to flare with wheat consumption, even though your initial blood test was negative—as you've noted, being off wheat before a test can sometimes lead to a false negative, and your description of the other symptoms—joint pain, brain fog, stomach issues—is very compelling. The symmetry of the rash is a crucial detail that often points toward an internal cause, such as an autoimmune response or a systemic reaction, rather than just an external irritant like a plant or mites. I hope your doctor tomorrow takes the time to listen carefully to all of this evidence you've gathered and works with you to find some real answers and effective relief. Don't be discouraged if the rash fluctuates; your detailed history is the most valuable tool you have for getting an accurate diagnosis.
    • Scott Adams
      In this case the beer is excellent, but for those who are super sensitive it is likely better to go the full gluten-free beer route. Lakefront Brewery (another sponsor!) has good gluten-free beer made without any gluten ingredients.
    • trents
      Welcome to the forum, @catsrlife! Celiac disease can be diagnosed without committing to a full-blown "gluten challenge" if you get a skin biopsy done during an active outbreak of dermatitis herpetiformis, assuming that is what is causing the rash. There is no other known cause for dermatitis herpetiformis so it is definitive for celiac disease. You would need to find a dermatologist who is familiar with doing the biopsy correctly, however. The samples need to be taken next to the pustules, not on them . . . a mistake many dermatologists make when biopsying for dermatitis herpetiformis. 
×
×
  • 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.