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How Long Does It Take For Symptoms To Develop After Eating Gluten?

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So I think I accidently got glutened today, but I'm not sure.

My sister dropped her roll in my soup, but I ate it even though I thought I saw a few crumbs in it (I was being lazy and didn't want to go get a new bowl).

I have stomach pains and I'm a little bloaty/gassy now, but I'm not sure if it's because of the gluten, or becaues I do actually get these symptoms occasionally for no reason.

I started getting the pains about 2 and 1/2 or 3 hours after dinner. I'm not sure how long it takes for the body to start reacting to gluten. So I'm wondering if I have pain because of the minute amount of gluten I ate. If so, I will definitely try to be more careful in the future.

Any insight would be great. Thanks guys!

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Reaction time varies from person to person. For some people it is almost instantaneous. In my case it takes 3 to 6 hours. Some of us take longer than that.

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With me, I'm not so sure, as my symptoms are differant than others. I get mood swings and am extremely... irritable. My mom took 15 minutes. Since I'm a moody teenager, It's hard for me to tell.

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For me it takes 4-12 hours for the awful digestive symptoms to occur. In my opinion, the longer it takes for the reaction to occur, the harder it is because it's harder to find out what made you sick. :(

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for me it usually takes about 10-15 mins but it varies for each of us some take hours and sometimes days to feel the full effects. Feel better soon!

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It usually takes me a couple hours to react.

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That is a loaded question. Bowl reactions are usually within min. and last forever! I also suffer with DH. That usually takes a great deal longer to show up. Also, minor cross contaminations will not affect my bowls, but the DH will show up sometimes weeks later. Then the miriad of symptoms can happen from immediately to weeks. Hard to tell what causes the problem.

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My symptoms show up either in the evening if I got glutened that morning, or in the morning if I got glutened the night before...my reaction has never been immediate.

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Any insight would be great. Thanks guys!

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That is a very good question that I am looking for the answer to aswell...

My son was diagnosed in Oct with celiac (blood test confirmed)...he was never really sick, diarrhea ('D') once or twice a week, compained of a sore stomach once or twice a week...when he has 'D' it is a one time thing - he goes to the bathroom once has 'D' and then he is fine for another week. They sent him in for a whole battery of tests, (celiac was only one of them) so they weren't really looking for it, it was just on the list of tests they scheduled him for.

....regardless he has been gluten free since the diagnosis but he isn't really getting any better. We have been to a nutruitionist, dietician, pediatrician, allergist and now a surgeon. He was put on the disacharide - no lactose or succrose - and that didn't change the weekly visit to the bathroom either. It actually made him worse - no energy, very pale etc...he has had extra blood tests to check his levels - iron, hemoglobin, white, etc and they all came back normal.

He has eaten gluten by accident but never reacted to it until 3 1/2 days later. Now honestly I can't say that he was reacting to the gluten or he was just getting his weekly bout of 'D'. He also ate an Oreo at a friends house and didn't react at all.

Now the surgeon has scheduled him for a biopsy so he is eating gluten. And when I say he's eating gluten - I mean everything in sight!! He started the new diet on Tuesday afternoon and ate a whole lot of gluten for 4 1/2 days before he got his weekly bout of 'D'. Now he has eaten a whole lot more and he seems fine again.

My question is - is this normal??? Everything I read on here the reaction is almost immediate (5 mins to 12 hours) but his syptoms don't seem to fit the norm...anyone else out there been thru this??? If so, do you have any advise???

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That is a very good question that I am looking for the answer to aswell...

My son was diagnosed in Oct with celiac (blood test confirmed)...he was never really sick, diarrhea ('D') once or twice a week, compained of a sore stomach once or twice a week...when he has 'D' it is a one time thing - he goes to the bathroom once has 'D' and then he is fine for another week. They sent him in for a whole battery of tests, (celiac was only one of them) so they weren't really looking for it, it was just on the list of tests they scheduled him for.

....regardless he has been gluten free since the diagnosis but he isn't really getting any better. We have been to a nutruitionist, dietician, pediatrician, allergist and now a surgeon. He was put on the disacharide - no lactose or succrose - and that didn't change the weekly visit to the bathroom either. It actually made him worse - no energy, very pale etc...he has had extra blood tests to check his levels - iron, hemoglobin, white, etc and they all came back normal.

He has eaten gluten by accident but never reacted to it until 3 1/2 days later. Now honestly I can't say that he was reacting to the gluten or he was just getting his weekly bout of 'D'. He also ate an Oreo at a friends house and didn't react at all.

Now the surgeon has scheduled him for a biopsy so he is eating gluten. And when I say he's eating gluten - I mean everything in sight!! He started the new diet on Tuesday afternoon and ate a whole lot of gluten for 4 1/2 days before he got his weekly bout of 'D'. Now he has eaten a whole lot more and he seems fine again.

My question is - is this normal??? Everything I read on here the reaction is almost immediate (5 mins to 12 hours) but his syptoms don't seem to fit the norm...anyone else out there been thru this??? If so, do you have any advise???

This sounds like 'constipation' with D after. I found my children with gluten problems had to cut out MILK for a while. The milk (once the digestive system is damaged) caused them to 'back up' to the point in my youngest one of needing a suppository. Then the 'plug' would come out and have massive D.. enough to come out of the clothes on my one year old (and all over!!). About every 4-5 days they would then go to the bathroom. After cutting out gluten (and milk for about a month or two) they now go every day like clockwork and have normal bowels. Doctors don't like to 'cut out' milk because they say it's essential - what good does drinking milk do if your intestines are damaged and you don't absorb it? We used organic soy milk for a while to get the calcium into them... now we use broccoli and cheese. We STILL don't give them plain milk because it seems to cause issues - maybe because cows eat wheat? (dunno!). I know my kids do best limiting dairy intake to just cheese.

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He has normal bowel movements inbetween the weekly 'D'...I have asked him if he is constipated and he says no...he has a BM once or twice a day like clockwork...like I said above, we cut out milk and sugar but it left him pale and without any energy so the doctor told us to go back to the normal gluten free diet.

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That is a very good question that I am looking for the answer to aswell...

My son was diagnosed in Oct with celiac (blood test confirmed)...he was never really sick, diarrhea ('D') once or twice a week, compained of a sore stomach once or twice a week...when he has 'D' it is a one time thing - he goes to the bathroom once has 'D' and then he is fine for another week. They sent him in for a whole battery of tests, (celiac was only one of them) so they weren't really looking for it, it was just on the list of tests they scheduled him for.

....regardless he has been gluten free since the diagnosis but he isn't really getting any better. We have been to a nutruitionist, dietician, pediatrician, allergist and now a surgeon. He was put on the disacharide - no lactose or succrose - and that didn't change the weekly visit to the bathroom either. It actually made him worse - no energy, very pale etc...he has had extra blood tests to check his levels - iron, hemoglobin, white, etc and they all came back normal.

He has eaten gluten by accident but never reacted to it until 3 1/2 days later. Now honestly I can't say that he was reacting to the gluten or he was just getting his weekly bout of 'D'. He also ate an Oreo at a friends house and didn't react at all.

Now the surgeon has scheduled him for a biopsy so he is eating gluten. And when I say he's eating gluten - I mean everything in sight!! He started the new diet on Tuesday afternoon and ate a whole lot of gluten for 4 1/2 days before he got his weekly bout of 'D'. Now he has eaten a whole lot more and he seems fine again.

My question is - is this normal??? Everything I read on here the reaction is almost immediate (5 mins to 12 hours) but his syptoms don't seem to fit the norm...anyone else out there been thru this??? If so, do you have any advise???

Yes, it is very normal! There will be times when he will appear to be normal, but each bout will be more severe and more damage is done. He will have weeks of normalcy, then days of illness. Back and forth until eventually he is malnourished and has all sorts of problems from anemia to heart or liver problems. Plus he may develop all sorts of autoimmune problems.

The gluten free diet alone does not work for everyone. Check out the specific carbohydrate diet. It is the original cehiac gluten free diet. It's a diet that heals the intestines, and eventually one will get bettter.

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about 10 minutes

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I came across this, while googling "how long after eating gluten it takes for effects to take place" because I ate some thai sandwhiches 2 days ago. I was noticing slight stomach ache. My reason for responding is that I used to have very strong stomach pains, allways in the same spot, in the middle above the belly button. Worst was about every day or every other, sometimes so bad I could only go to sleep. I went to doctors who perscribed different medicine, but nothing helped. One day I was having the regular upset stomach, when I decided to attend my Korean yoga class. There were these stomach exercises they do there. And I thought that I woulnd't be able to do them or that it would be bad. On the contrary, the instructor made me do them, and in 10 minutes the ache was gone. So whenever I have the ache coming, I do the excercise, even if it takes an hour, it goes away. I tried to find video, but so far couldn't find one. You lie on your back, breath deep in and out. Make big stomach when inhale, and then when you exhale, make it small. Also when exhaling with your thumbs make downward motion across your belly. You do four phases, one with legs straight, one with legs bent, and third with rump off the floor while legs are bent, and fourth, back down with legs straight and just gentle breathing. Each phase about 5 min. Eventually your belly will start to make gurgling noises during the excercise, the more the better. So this helped me, and I still don't know what my problem was, but maybe this may help others. :)

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For me it can be anywhere from 2 hours until late the next day. I get D and my abdomen becomes distended and bloated. I feel tired/weak, and nauseous. Before I was gluten-free I had difficulty sleeping, and when I eat gluten I have a terrible time sleeping that night or the next; I wake up every hour, and am super tired the next day!

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With me it's about 3 days but my Grandma has always found it takes her 8 days. To the hour. Ha. All different :) .

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For me  some reactions appear within an hour after consuming gluten accidently. First it's mouth sores and then gas and   bloating. Stomach cramps takes some time and stays there till the next day.

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Greetings! I am new to the boards. I have been gluten free since August 2015. My doctor has suggested that I get the blood test...I have not yet done so but I noticed that since I began cutting out gluten I feel much better. However,  yesterday I was at a going away party for some friends and I ate imitation crab, which apparently is loaded with wheat. I am dying today!! It usually takes me between 8 - 14 hours to have a major league reaction and it takes me between 6-12 days to recover completely. I know a lot of people that are celiac and some are gluten sensitive the majority of us have very similar symptoms when we've been gluten-slapped. I know I get foggy brain, I get clawing pain in my stomach, bloating, diarrhea, fatigue and a headache. When I am eating gluten-free normally I have 2-3 BM a week. I tend to just try to wait it out. I'll eat bland foods, lay off the fats, drink plenty of fluids and ginger ale or ginger to soothe my tummy.

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    Jefferson Adams
    Celiac.com 06/19/2018 - Could baking soda help reduce the inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease? Scientists at the Medical College of Georgia at Augusta University say that a daily dose of baking soda may in fact help reduce inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease.
    Those scientists recently gathered some of the first evidence to show that cheap, over-the-counter antacids can prompt the spleen to promote an anti-inflammatory environment that could be helpful in combating inflammatory disease.
    A type of cell called mesothelial cells line our body cavities, like the digestive tract. They have little fingers, called microvilli, that sense the environment, and warn the organs they cover that there is an invader and an immune response is needed.
    The team’s data shows that when rats or healthy people drink a solution of baking soda, the stomach makes more acid, which causes mesothelial cells on the outside of the spleen to tell the spleen to go easy on the immune response.  "It's most likely a hamburger not a bacterial infection," is basically the message, says Dr. Paul O'Connor, renal physiologist in the MCG Department of Physiology at Augusta University and the study's corresponding author.
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    Celiac.com 06/18/2018 - Celiac disease has been mainly associated with Caucasian populations in Northern Europe, and their descendants in other countries, but new scientific evidence is beginning to challenge that view. Still, the exact global prevalence of celiac disease remains unknown.  To get better data on that issue, a team of researchers recently conducted a comprehensive review and meta-analysis to get a reasonably accurate estimate the global prevalence of celiac disease. 
    The research team included P Singh, A Arora, TA Strand, DA Leffler, C Catassi, PH Green, CP Kelly, V Ahuja, and GK Makharia. They are variously affiliated with the Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Lady Hardinge Medical College, New Delhi, India; Innlandet Hospital Trust, Lillehammer, Norway; Centre for International Health, University of Bergen, Bergen, Norway; Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Gastroenterology Research and Development, Takeda Pharmaceuticals Inc, Cambridge, MA; Department of Pediatrics, Università Politecnica delle Marche, Ancona, Italy; Department of Medicine, Columbia University Medical Center, New York, New York; USA Celiac Disease Center, Columbia University Medical Center, New York, New York; and the Department of Gastroenterology and Human Nutrition, All India Institute of Medical Sciences, New Delhi, India.
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    Clin Gastroenterol Hepatol. 2018 Jun;16(6):823-836.e2. doi: 10.1016/j.cgh.2017.06.037.

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    Celiac.com 06/15/2018 - There seems to be widespread agreement in the published medical research reports that stuttering is driven by abnormalities in the brain. Sometimes these are the result of brain injuries resulting from a stroke. Other types of brain injuries can also result in stuttering. Patients with Parkinson’s disease who were treated with stimulation of the subthalamic nucleus, an area of the brain that regulates some motor functions, experienced a return or worsening of stuttering that improved when the stimulation was turned off (1). Similarly, stroke has also been reported in association with acquired stuttering (2). While there are some reports of psychological mechanisms underlying stuttering, a majority of reports seem to favor altered brain morphology and/or function as the root of stuttering (3). Reports of structural differences between the brain hemispheres that are absent in those who do not stutter are also common (4). About 5% of children stutter, beginning sometime around age 3, during the phase of speech acquisition. However, about 75% of these cases resolve without intervention, before reaching their teens (5). Some cases of aphasia, a loss of speech production or understanding, have been reported in association with damage or changes to one or more of the language centers of the brain (6). Stuttering may sometimes arise from changes or damage to these same language centers (7). Thus, many stutterers have abnormalities in the same regions of the brain similar to those seen in aphasia.
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    Whatever the reason that stuttering has not been reported in the medical literature in association with gluten ingestion, a number of personal disclosures and comments suggesting a connection between gluten and stuttering can be found on the Internet. Abid Hussain, in an article about food allergy and stuttering said: “The most common food allergy prevalent in stutterers is that of gluten which has been found to aggravate the stutter” (10). Similarly, Craig Forsythe posted an article that includes five cases of self-reporting individuals who believe that their stuttering is or was connected to gluten, one of whom also experiences stuttering from foods containing yeast (11). The same site contains one report of a stutterer who has had no relief despite following a gluten free diet for 20 years (11). Another stutterer, Jay88, reports the complete disappearance of her/his stammer on a gluten free diet (12). Doubtless there are many more such anecdotes to be found on the Internet* but we have to question them, exercising more skepticism than we might when reading similar claims in a peer reviewed scientific or medical journal.
    There are many reports in such journals connecting brain and neurological ailments with gluten, so it is not much of a stretch, on that basis alone, to suspect that stuttering may be a symptom of the gluten syndrome. Rodney Ford has even characterized celiac disease as an ailment that may begin through gluten-induced neurological damage (13) and Marios Hadjivassiliou and his group of neurologists and neurological investigators have devoted considerable time and effort to research that reveals gluten as an important factor in a majority of neurological diseases of unknown origin (14) which, as I have pointed out previously, includes most neurological ailments.
    My own experience with stuttering is limited. I stuttered as a child when I became nervous, upset, or self-conscious. Although I have been gluten free for many years, I haven’t noticed any impact on my inclination to stutter when upset. I don’t know if they are related, but I have also had challenges with speaking when distressed and I have noticed a substantial improvement in this area since removing gluten from my diet. Nonetheless, I have long wondered if there is a connection between gluten consumption and stuttering. Having done the research for this article, I would now encourage stutterers to try a gluten free diet for six months to see if it will reduce or eliminate their stutter. Meanwhile, I hope that some investigator out there will research this matter, publish her findings, and start the ball rolling toward getting some definitive answers to this question.
    Sources:
    1. Toft M, Dietrichs E. Aggravated stuttering following subthalamic deep brain stimulation in Parkinson’s disease--two cases. BMC Neurol. 2011 Apr 8;11:44.
    2. Tani T, Sakai Y. Stuttering after right cerebellar infarction: a case study. J Fluency Disord. 2010 Jun;35(2):141-5. Epub 2010 Mar 15.
    3. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    4. Jäncke L, Hänggi J, Steinmetz H. Morphological brain differences between adult stutterers and non-stutterers. BMC Neurol. 2004 Dec 10;4(1):23.
    5. Kell CA, Neumann K, von Kriegstein K, Posenenske C, von Gudenberg AW, Euler H, Giraud AL. How the brain repairs stuttering. Brain. 2009 Oct;132(Pt 10):2747-60. Epub 2009 Aug 26.
    6. Galantucci S, Tartaglia MC, Wilson SM, Henry ML, Filippi M, Agosta F, Dronkers NF, Henry RG, Ogar JM, Miller BL, Gorno-Tempini ML. White matter damage in primary progressive aphasias: a diffusion tensor tractography study. Brain. 2011 Jun 11.
    7. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    8. [No authors listed] Case records of the Massachusetts General Hospital. Weekly clinicopathological exercises. Case 43-1988. A 52-year-old man with persistent watery diarrhea and aphasia. N Engl J Med. 1988 Oct 27;319(17):1139-48
    9. Molteni N, Bardella MT, Baldassarri AR, Bianchi PA. Celiac disease associated with epilepsy and intracranial calcifications: report of two patients. Am J Gastroenterol. 1988 Sep;83(9):992-4.
    10. http://ezinearticles.com/?Food-Allergy-and-Stuttering-Link&id=1235725 
    11. http://www.craig.copperleife.com/health/stuttering_allergies.htm 
    12. https://www.celiac.com/forums/topic/73362-any-help-is-appreciated/
    13. Ford RP. The gluten syndrome: a neurological disease. Med Hypotheses. 2009 Sep;73(3):438-40. Epub 2009 Apr 29.
    14. Hadjivassiliou M, Gibson A, Davies-Jones GA, Lobo AJ, Stephenson TJ, Milford-Ward A. Does cryptic gluten sensitivity play a part in neurological illness? Lancet. 1996 Feb 10;347(8998):369-71.

    Jefferson Adams
    Celiac.com 06/14/2018 - Refractory celiac disease type II (RCDII) is a rare complication of celiac disease that has high death rates. To diagnose RCDII, doctors identify a clonal population of phenotypically aberrant intraepithelial lymphocytes (IELs). 
    However, researchers really don’t have much data regarding the frequency and significance of clonal T cell receptor (TCR) gene rearrangements (TCR-GRs) in small bowel (SB) biopsies of patients without RCDII. Such data could provide useful comparison information for patients with RCDII, among other things.
    To that end, a research team recently set out to try to get some information about the frequency and importance of clonal T cell receptor (TCR) gene rearrangements (TCR-GRs) in small bowel (SB) biopsies of patients without RCDII. The research team included Shafinaz Hussein, Tatyana Gindin, Stephen M Lagana, Carolina Arguelles-Grande, Suneeta Krishnareddy, Bachir Alobeid, Suzanne K Lewis, Mahesh M Mansukhani, Peter H R Green, and Govind Bhagat.
    They are variously affiliated with the Department of Pathology and Cell Biology, and the Department of Medicine at the Celiac Disease Center, New York Presbyterian Hospital/Columbia University Medical Center, New York, USA. Their team analyzed results of TCR-GR analyses performed on SB biopsies at our institution over a 3-year period, which were obtained from eight active celiac disease, 172 celiac disease on gluten-free diet, 33 RCDI, and three RCDII patients and 14 patients without celiac disease. 
    Clonal TCR-GRs are not infrequent in cases lacking features of RCDII, while PCPs are frequent in all disease phases. TCR-GR results should be assessed in conjunction with immunophenotypic, histological and clinical findings for appropriate diagnosis and classification of RCD.
    The team divided the TCR-GR patterns into clonal, polyclonal and prominent clonal peaks (PCPs), and correlated these patterns with clinical and pathological features. In all, they detected clonal TCR-GR products in biopsies from 67% of patients with RCDII, 17% of patients with RCDI and 6% of patients with gluten-free diet. They found PCPs in all disease phases, but saw no significant difference in the TCR-GR patterns between the non-RCDII disease categories (p=0.39). 
    They also noted a higher frequency of surface CD3(−) IELs in cases with clonal TCR-GR, but the PCP pattern showed no associations with any clinical or pathological feature. 
    Repeat biopsy showed that the clonal or PCP pattern persisted for up to 2 years with no evidence of RCDII. The study indicates that better understanding of clonal T cell receptor gene rearrangements may help researchers improve refractory celiac diagnosis. 
    Source:
    Journal of Clinical Pathologyhttp://dx.doi.org/10.1136/jclinpath-2018-205023

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    • I think what is going on for a lot of people experiencing being glutened by vapours is that they are perhaps mis-attributing the experience to the vapour, when in fact they were glutened by other means (swallowing airborne flour particles, splatter, touching contaminated surfaces). Proteins (eg. gluten) are heavy, and cannot evaporate or be suspended in water droplets that have evaporated.  I have worked for many years in different lab settings working with dangerous chemicals and biohazardous materials (human/animal tissue and bodily fluids). You should see what I am legally required to wear when handling materials that are merely hazardous by ingestion or particulate/droplet inhalation! I have to wear gloves, a mask and two layers of protective clothing. I am not allowed to bring food or water into the same room at all, and must remove all clothing/protective equipment before leaving the experiment room. Why all this? Because humans are really, really bad at touching contaminated surfaces and then touching their faces. This is how you get most of the colds, flus, and stomach viruses you've had in your life. You touched something bad, and touched your face! We wipe stuff on our clothes. Droplets or powders fly up into our faces when we handle stuff, cut, and mix stuff, and we don't notice unless it's "a lot." But we can get sick from much less than "a lot," whether that's gluten or some noxious chemical/pathogen.  I live in a shared kitchen, and I do not go in there when my roommate is cooking. If I'm thirsty, that's too bad, I'll wait. I do no leave anything (food, clean dishes) out unless I am physically present in the kitchen or home alone. I do not prepare food until I have wiped down all surfaces (handles, taps, counter) that I will interact with while preparing my food. I do not allow flour in my kitchen, and do not go into bakeries etc. Before I adopted these policies, I used to get sick a fair bit on a random basis. Now, I am confident that food I prepare in my own shared kitchen is fine, regardless of what my roommates might cook.
    • Nice!  Thanks so much for sharing.  😊
    • "I've been there and still might have celiac disease." If you really DID have celiac disease? You still have it, and always will. There is no evidence that the underlying problems (autoimmune failure, leaky gut, etc.) ever can heal themselves, or be healed, beyond the random miracle cure at Lourdes.  There is, as best I've been able to find, absolutely no one out there who can say why sometimes an infant will be diagnosed with celiac, which then "goes away" for thirty or forty years, and then comes back with a vengeance. Indicating the underlying problems were there all along--and may have been causing all sorts of damage for all the years.  Think carefully about that. Celiac is like radiation poisoning: Every exposure adds up, over your whole lifetime, and pushes your autoimmune system further out of control. Even if it seems fine at the time.
    • Wow. My older daughter, who is eating gluten-free these days, came to celebrate Father's Day last Sunday. We cooked our traditional pancake breakfast and she brought with her Walmart's Great Value Gluten-free Pancake and Waffle Mix. It was delicious! So happy to see (and taste) so much flavor improvement over the last 10 years for the gluten-free crowd! Here is a link to this mix:
      http://bit.ly/2tnQrzB   Cheers,
      Travis Hiland  
    • Thanks for looking and responding. Hopefully can get in to see a gastroenterologist soon. Will have to wait for regular dr to come back first. Thanks again! 
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