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

Remember A Few Days Ago When I Thought My Husband Glutened Me...

Glutenfreefamily

Recommended Posts

Glutenfreefamily Enthusiast
Glutenfreefamily
Posted

Well he didnt :o Im so glad I didnt harp on him. It was jarred randalls mixed beans! :angry:

I know he didnt get into them because he didn't eat them or touch them. I eat those all the time and never have a problem, Im so irritated because I love those but I wont touch them again.

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

Celiac.com Sponsor (A8-M):


JNBunnie1 Community Regular
JNBunnie1
Posted
Well he didnt :o Im so glad I didnt harp on him. It was jarred randalls mixed beans! :angry:

I know he didnt get into them because he didn't eat them or touch them. I eat those all the time and never have a problem, Im so irritated because I love those but I wont touch them again.

If they never gave you a problem before, how do you know that's what it is? I've had trouble figuring out low-grade glutenings (I react less the less gluten there is) before, because my symptoms are so delayed, any tips or tricks people use are welcome.

Glutenfreefamily Enthusiast
Glutenfreefamily
Posted
  • Author

Unfortunately I glutened myself again <_< after over two years of being gluten free the symptoms start quick and swift. I could not understand why it was so delayed the last time but it wasnt. I had beans for breakfast this morning and boom same reaction thankfully I havent tossed my cookies yet but I had the signature seizure with it this morning. For a long time I noticed my symptoms barely being there and I though they were better but the last two times it has been full blown side effects. I know many others get worse too as time goes on.

JNBunnie1 Community Regular
JNBunnie1
Posted
Unfortunately I glutened myself again <_< after over two years of being gluten free the symptoms start quick and swift. I could not understand why it was so delayed the last time but it wasnt. I had beans for breakfast this morning and boom same reaction thankfully I havent tossed my cookies yet but I had the signature seizure with it this morning. For a long time I noticed my symptoms barely being there and I though they were better but the last two times it has been full blown side effects. I know many others get worse too as time goes on.

Oh, my symptoms are absolutely horrid and last for about a month if it's not the smallest ittiest bittiest speck of gluten (Lay's chips are BAD), but even with the smallest amounts it lasts at least week. It just is delayed in me for about two days, very wierd......

rsm Newbie
rsm
Posted

I have a gluten type reaction with cottonseed oil, it's in a lot of nuts, butters and chips. Could be the oil giving you fits. Evidently cottonseed oil is cheap, when did we start eating cotton?

loco-ladi Contributor
loco-ladi
Posted
when did we start eating cotton?

WOW!!! that explains my barely supressed urge to chew on my sheets every night before going to sleep!

:D;):lol:

silk Contributor
silk
Posted
WOW!!! that explains my barely supressed urge to chew on my sheets every night before going to sleep!

:D;):lol:

LOL! :D That's so funny. Always good to laugh. I think I got 'glutenized' today on a gluten-free product. Bob's Red Mill Mighty Tasty Hot Cereal. Have been gluten free for two weeks and was feeling much better and got whammied by Dannon yogurt on Tuesday but was again feeling pretty good by this a.m. and then I ate the cereal for the first time and had the terrible stomach pain that I get within 1/2 hour of eating gluten. And then the belching, etc...Went to the 'net and looked up the Bob's RM gluten-free cereal + gluten and found that it can have trace amounts of gluten in it and is processed in a factory that also produces gluten products sooo..I am really upset and frustrated! If it says gluten-free, how can it list that it has less than 220ppm as an acceptable limit? When you're sensitive, no amount is ACCEPTABLE! Would like to find the sap who set that guideline and twist HIS/HER gut into knots! Now I can look forward to at least two or three more days of this before it starts to settle down again. Truly! I give up. I'm sticking to my celery and cream cheese!

Oh yeah, that's right! I can have cotton too! Ummmmpfff! Tha tathe guud! :P

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

Celiac.com Sponsor (A8-M):


hathor Contributor
hathor
Posted

When I hear stories like this, I'm not sure what to think. I don't know if people become more sensitive over time, start reacting to something new, or just get a cross-contaminated batch sometimes.

Something similar has happened with me and Nutty Flax. I was eating it more and having symptoms I couldn't trace to anything. Then I rediscovered a thread where people reported reacting to it. I posted and found that some do not react to it. So I cut it out, felt better, and then tested myself with a big bowl three days ago. Well, I won't be doing that again. I don't know if it had gluten or soy contamination or I'm reacting to some other ingredient.

Sorry to hear about Bob's Red Mill hot cereal. This was one of my alternatives.

The only other cereal I like is Mesa Sunrise. And it once had a batch in the UK that had gluten and had to be recalled.

Does this mean I have to COOK in the morning? And if so, what? I'm vegetarian and am intolerant to casein, eggs & soy. Yeast too, according to Enterolab. Getting hungry just thinking about it :o I guess I'll start making grains overnight in my crockpot.

I don't know any tips or tricks to figuring out low-grade glutenings (or caseinings or whatever). I keep a diet/symptom journal to try to put things together, but it can be difficult. It isn't often that there is just one thing it could be and delayed symptoms make it harder. (I'm also menopausal, so I can always blame feeling crappy to that!) Looking up others' experiences online seems to be the most useful thing, short of omitting a product for awhile and then challenging it.

tom Contributor
tom
Posted
WOW!!! that explains my barely supressed urge to chew on my sheets every night before going to sleep!

:lol:

Oh yeah, that's right! I can have cotton too! Ummmmpfff! Tha tathe guud! :P

:lol: :lol:

silk Contributor
silk
Posted
When I hear stories like this, I'm not sure what to think. I don't know if people become more sensitive over time, start reacting to something new, or just get a cross-contaminated batch sometimes.

Something similar has happened with me and Nutty Flax. I was eating it more and having symptoms I couldn't trace to anything. Then I rediscovered a thread where people reported reacting to it. I posted and found that some do not react to it. So I cut it out, felt better, and then tested myself with a big bowl three days ago. Well, I won't be doing that again. I don't know if it had gluten or soy contamination or I'm reacting to some other ingredient.

Sorry to hear about Bob's Red Mill hot cereal. This was one of my alternatives.

The only other cereal I like is Mesa Sunrise. And it once had a batch in the UK that had gluten and had to be recalled.

Does this mean I have to COOK in the morning? And if so, what? I'm vegetarian and am intolerant to casein, eggs & soy. Yeast too, according to Enterolab. Getting hungry just thinking about it :o I guess I'll start making grains overnight in my crockpot.

I don't know any tips or tricks to figuring out low-grade glutenings (or caseinings or whatever). I keep a diet/symptom journal to try to put things together, but it can be difficult. It isn't often that there is just one thing it could be and delayed symptoms make it harder. (I'm also menopausal, so I can always blame feeling crappy to that!) Looking up others' experiences online seems to be the most useful thing, short of omitting a product for awhile and then challenging it.

Well my biggest 'tell' is the terrible pain in the pit of my abdomen about 1/2 after eating the offender so it's probably a little easier for me to pin it down if it is something new in the diet that I've never had before and nothing else is suspect. I would be interested to know what grains you cook for breakfast. Brown rice is good but I can see where it will get old soon. I can do eggs but I'm not really a fan and my standard substitute when there is nothing else is celery or apples and peanut butter or walnuts. New at this so I'm looking for tried and true alternatives. It's a shame though because I really like the Might Tasty stuff.

hathor Contributor
hathor
Posted
I would be interested to know what grains you cook for breakfast.

Same here :lol: I have a recipe, but I've yet to try it. It calls for 1 cup of grain to 4 cups of water, with 1/2 tsp salt. This is cooked on low overnight. Then you can add 1/2 cup dried fruit, 1/2 cup nondairy milk and any optional ingredients that catch your fancy (1/4 cup seeds or chopped nuts, 1/4 cup shredded coconut, 1 tsp vanilla, 1 Tbsp maple syrup, 1/2 tsp ground cinnamon) and cook for 30 minutes more.

For grains, one can pick one or more of the following: brown rice, millet, quinoa, cornmeal, buckwheat grouts (I would use the whole ones myself), basmati rice, amaranth (the tiny grain, not the flour), or wild rice. To give credit, this recipe comes from "Food Allergy Survival Guide." Sorghum and teff aren't mentioned, but I don't see why the grains themselves couldn't be used.

With all the different grains, dried fruits, nondairy milks, nuts, etc., out there, it looks like this is quite customizable. I guess I'll try this tonight and see what happens. Obviously it makes more than one serving, but I have no problem with having leftovers around.

I like corn thins, so I guess I can spread them with hummus, nut butter, etc. as an alternative. Toast would work for this also. I like potatoes for breakfast, too, but mostly if someone else cooks them :D I guess for the same reason a lot of other breakfast possibilities, like pancakes, are, shall we say, unlikely. I like fruit, but that never seems substantial enough to me for breakfast by itself.

silk Contributor
silk
Posted

Same here :lol:

With all the different grains, dried fruits, nondairy milks, nuts, etc., out there, it looks like this is quite customizable. I guess I'll try this tonight and see what happens. Obviously it makes more than one serving, but I have no problem with having leftovers around.

I don't mind leftovers either. I'm kind of lazy that way. If something is good enough for one meal and it's already made, I can eat it for several meals in a row before I get tired of it. And I love hot cereals after they have sat for a day and then I eat them cold. Does that make sense? I don't think so but oh-well.

Thanks very much for the information. I am really liking sweet potatoes for lunch right now but for breakfast with a little butter and a tad of maple syrup and craisins would be yummy too.

I also made a really good batch of gluten-free bread for thanksgiving that would make good toast but I think I will toast it in the oven rather than risk contamination for the toaster itself.

What would life be like if we didn't have to think about what we put in our bodies so much? I'm pretty used to it because of the diabetes but there are days when it just gets old. Wonder what the anorexia/bulemia rate is with Celiacs because of so much focus on food?

Brady's Mom Newbie
Brady's Mom
Posted

Now I am beginning to understand my son's reaction every time I make chicken chili. I thought Randall's beans were safe (I use the Great Northern ones in my chili). Every time I make the chicken chili (which he LOVES) he gets horrible mushy, stinky stools for at least a week. I thought it might be the spices, I never imagined it could be the beans! Thanks for posting this, though I am sorry you had to go through pain in order to discover it :( I hope you're feeling better soon!

Lynn

hathor Contributor
hathor
Posted

That recipe I gave didn't work out badly at all. I used 1/3 cup each of short-grain brown rice, millet, and quinoa, and added hemp milk, dried cranberries, cashews, maple syrup and vanilla for the last bit of cooking. I don't think the nuts added anything. I did turn out a little soupy for my tastes so I think I will experiment cutting back on the liquid a bit. It is supposed to thicken as it cools. I'll see what the leftovers do. (They say this can be eaten either hot or cold, so you are making sense, silk :D )

I think next time I will double the recipe too. Less effort is good.

Glutenfreefamily Enthusiast
Glutenfreefamily
Posted
  • Author

Lynn- Im sorry, It could very well be it. If he has problemswith other brands of beans I would look into a legume intolerance. I hope he feels better and isnt intolerant to beans.

For grains in the morning I love cream of buckwheat, cant think of the name of the company that makes it its in a blue and yellow box, I can look it up at my health food store this coming weekend when I go . I sweeten it with fruit. You could also add brown sugar to it. I love raisins in mine. It tastes very similar to oatmeal and I also use it to thicken vegetarian sloppy joes and vegetarian tacos.

Glutenfreefamily Enthusiast
Glutenfreefamily
Posted
  • Author

Thanks for the replies everyone :)

One thing I hate about cross contamination is if Im going to feel like crap I wish I would have enjoyed it and went full out and had a krispy kreme :lol: I hate getting glutened over gluten free foods.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,678
    • Most Online (within 30 mins)
      7,748
    Kristina S
    Newest Member
    Kristina S
    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

    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • 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.