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

What Is A Normal Reaction?

jm9578

By jm9578
in Coping with Celiac Disease

Recommended Posts

jm9578 Newbie
jm9578
Posted

hey, i'm posting here because i don't know where else to turn and any response or help you could give me would be great. I have been on a gluten free diet for four months since a blood test revealed that I was a celiac in August. Everything is going well and I feel much better than I ever have. However, it has happened a few times now that I have accidentally ingested gluten. In the beginning of the diet, I would cheat occasionally and feel nothing but a short span of stomach discomfort or pain an hour or so after eating, say, a cookie or a bite of pizza. Now, however, I am at the point where if i ingest gluten, even what seems like an extremely small amount (sometimes due to cross contamination), I spend the entire next day weak and in pain. My head hurts constantly and from the moment i wake up, I vomit until all trace of food is out of my system. During this time I am unable to even drink water, as it will cause me to throw up again immediately.

I know that reactions to gluten are never pleasant for celiacs, but I'm worried because I feel so out of control of my body. I was wondering if anyone has a similar reaction, or if this sounds a little drastic to you. And does anyone know anything that I could do to make myself feel better during this time? The last time I was sick I think I threw up at least 25 times throughout the day and I am in the middle of another spell today. Anything that would contribute to helping this pass or further understanding it would be really appreciated. Thank you so much,

Jessica

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

Celiac.com Sponsor (A8-M):


JNBunnie1 Community Regular
JNBunnie1
Posted

Um, I would say, stop eating gluten.

And maybe Pepto Bismol?

jerseyangel Proficient
jerseyangel
Posted

Hi and welcome to the board :)

Yes, some of us do become much more sensitive to the tiniest amounts of gluten the longer we're gluten-free. It dosen't seem fair, but it happens all too often.

It happened to me, too. I felt much better at first, but as I was learning the diet and still making mistakes with things like cross contamination and having gluten in my personal care products, I would get very ill for a week or more. I would get urgent D, nausea, anxiety, extreme fatigue and terrible brain fog that would hang on for up to a month.

It does get better--you will have more good days than bad, and your system will heal. :)

It's important to stay as close to 100% gluten-free as possible.

Jestgar Rising Star
Jestgar
Posted

On the up side, some of us eventually became much less reactive (after a couple years).

amz Newbie
amz
Posted

I was about to post a similia topic but then I found this thred. I need some help and advice too regardin to being glutened by poss cc. On the diet for over a month and was being very careful, I was feeling great. My running to the loo with 'D" and wind had stoped. I had much more energy too. With this time of year i prob have been drinking alcohol and eating out more (though stressingto restaurants that my food was to be def gluten free) However it has sucked over xmas as something has flared up and I'm not sure why. My symptons are the urge to go to the loo but only passing wind with mucous. I'm very tired and my mind is a bit scattery. Is this a sign of cros contamination / being glutened? If so, what should i do/comsume to get me feeling back to a more stable and lively self> I hate feeling so drainned again. help!!! :)

CMCM Rising Star
CMCM
Posted

There is no certainty with my own reactoins:

I might eat gluten and have no noticeable reaction at all.

I've eaten a LOT of gluten at one meal and had nausea/cramps/D within half an hour.

I've eaten some gluten and been very nauseous 3 hours later. Sometimes that led to vomiting.

I've had gluten where the digestive reaction occurred a day or two later.

I've had gluten with a next-day migraine as the result.

I've had gluten where I lost all energy and felt spaced out.

I've had gluten whre I had two days of terrible stomach pain.

It's never the same twice. This is just me, but sometimes a clear-cut reaction is certainly easier to manage. When reactions aren't immediate, when they are always different, it's all too easy to attribute it to other things.....

I now know better, but it has taken 2 years to come to terms with it all. :(

Archived

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

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


  • Member Statistics

    • Total Members
      131,684
    • Most Online (within 30 mins)
      7,748
    Betty Siebert
    Newest Member
    Betty Siebert
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

    • There are no registered users currently online
  • 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.