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

More Sensitive Now That I'm Gf?

captain

Recommended Posts

captain Newbie
captain
Posted

I have a question, I was diagnosed two weeks ago, at which time I had symptoms that bothered me, but nothing truly ferocious. I was on a completely "normal" diet (meaning just whatever I felt like eating I ate.) Then I went gluten-free, and I feel fine - much better in fact. But when I have a little speck of a forbidden food by accident, I get raging intestinal problems. Weird, eh? They were never this bad before I went gluten-free - and I was eating piles of gluten all the time.

So, my question is, has anyone noticed that they became MORE sensitive to gluten after they went gluten free? Or am I just making this up? I'd appreciate other perspectives.

the captain.

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

Celiac.com Sponsor (A8-M):


hapi2bgf Contributor
hapi2bgf
Posted

Yup that's normal. I can't explain why, but I know the same thing happened to me. Search the archives and I'm sure you'll find more info.

Track your food and call on EVERYTHING before you eat it. You will feel much better in the end.

Good luck!

tom Contributor
tom
Posted

I think it's pretty typical of many things biological to have an increased sensitivity to a stimulus after that stimulus has been absent.

I'm certain i became far more sensitive to gluten after a few weeks gluten-free. Maybe more so after months.

Maggie1956 Rookie
Maggie1956
Posted

I've been on gluten-free diet for 8 days now, and I'm sure I am a lot more sensitive to gluten now.

It's good in a way. at least it helps to clear the clutter of trying to sort through ALL the rotten gluttenous food I've consumed. Now I can single it down to one or two mistakes I might have overlooked. Maggie :)

kabowman Explorer
kabowman
Posted

I have been gluten-free since July 2004, I have since eliminated soy, garbonzo, yeast, corn, vinegar, peanuts, almonds, and wine. I eliminated lactose/casein and MSG about 5+ years ago.

I continue to become more sensitive to all of these items. In fact, some things like banana chips I can no longer eat and they were fine a couple of months ago, I attribute it to my yeast intolerance and I am becoming more sensitive to smaller amounts.

One note: I am NOT Celiac - the docs could find NO evidence - these are food intolerances. My dietition thinks it may still be celiac disease but that I am "in tune" with my body so I caught it before any real damage. I never had blood tests either. I don't know what to believe about the dxs but I do know that I cannot eat these foods. My husband even mentioned my continuing sensitivity just last night.

-Kate

captain Newbie
captain
Posted
  • Author

Thanks for the feedback everyone. I'm relieved to find out it's not all in my head!

the captain.

Maggie1956 Rookie
Maggie1956
Posted
I have been gluten-free since July 2004, I have since eliminated soy, garbonzo, yeast, corn, vinegar, peanuts, almonds, and wine. I eliminated lactose/casein and MSG about 5+ years ago.

-Kate

I haven't had MSG for many years. I realised then that I was really uncomfortable after a meal in a Chinese restaurant. It just wasn't worth it. I haven't eaten peanuts for a few years either, as they give me migraines.

Over the past nine days (since I started going gluten-free) I've discovered that soy, corn (I used to eat popcorn at every opportunity, especially caramel). I don't drink wine so that's not a problem.

I'm wondering about almonds. Still not sure, but I'm finding that I feel that they are just sitting there, in my tummy, and not digesting properly. :angry:

Actually, I'm finding it all a bit hard. I'm flying blind really. Without this forum, I'd have absolutely NO IDEA what to eat or eliminate.

Apart from meat, salad and some cooked vegetables, what do I eat? :huh: I'm not too sure about eggs and milk too. I just don't want to make myself more sick by having things which aren't gluten-free, or that I'm sensitive to.

Maybe the diatician I see next Tuesday will be really up on her knowlege of coeliac disease. Oh brother.

Sorry, I'm a bit bewildered right now. :blink:

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

Celiac.com Sponsor (A8-M):


nailehead Rookie
nailehead
Posted

Hmmmm, this question from captain is exactly one of the "things" i have been wondering about, and on my "list" of things to ask.

Because i too have been feeling very sensitive, and have really been trying to watch what i eat, but was wondering if even the littlest amount of gluten NOW, gives me the same symptoms ( if not worse ) than when i was eating EVERYTHING!

like last night, i was starving at work, working overtime, and my company bought pizza, so i figured i would do a little experiment and have 1 piece, but just eating the supreme, but safe(?) ingredients on top......by the time i got home i had bad stomach pains, acid reflux, diarrhea, nausea, and eventually i threw up...but felt much better after i did..

was this all in my head "worrying" i was gonna get sick? or did even that little amount of cross-contamination from the crust make me sick?

hmmmmm

this sucks :(

i sure do miss my pizza, burgers, fajitas.........

hard to stay on track! :unsure:

darlindeb25 Collaborator
darlindeb25
Posted
;) you bet there was cross contamination--just touching that crust was all you needed to be glutened--maybe you havent read yet about the piece of bread theory---if you take a piece of bread and you cut it into 1000 pieces, just 1/1000th is all it takes to make us sick--think about that--how big do you think 1/1000th is <_< no more gluten pizza--otay :rolleyes: deb
nailehead Rookie
nailehead
Posted

:o wow, thanks for the tip deb!

i cant beleive it takes just that little.

so is it the fact that once you become diagnosed and you start the gluten-free diet, it must be a huge assimilation for your body to go through and get rid of, so once that happens, we become "hypersensitive" to ANY gluten at all???? :unsure:

darlindeb25 Collaborator
darlindeb25
Posted
;) i guess that is how it goes--i know it seems almost everyone is so much more sensitive--but also, most of us were sick all of the time, so we didnt react like we do now--6 of one, half a dozen of another, ya know ;) deb
  • 3 weeks later...
Janice C Newbie
Janice C
Posted

If someone in my kitchen handles bread, then touches a plate or piece of lettuce , can I get enough gluten off that plate to harm me? Do I need to wash the lettuce?

tarnalberry Community Regular
tarnalberry
Posted

I do not eat food that has been touched by someone who's been handling bread without washing his/her hands. They will get flour on them, and pass that on. Not worth the risk.

Archived

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

Go to topic listing

  • 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. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      @Jane02, I hear you about the kale and collard greens. I don't do dairy and must eat green leafies, too, to get sufficient calcium. I must be very careful because some calcium supplements are made from ground up crustacean shells. When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly. This is safe...
    2. Jane02
      - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency. I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently...
    3. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Hello, @Jane02, I take Naturewise D 3. It contains olive oil. Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets. Fractionated coconut oil is not the same as coconut oil used for cooking. Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the...
    4. Scott Adams
      0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

      until
      Hello! Join me and treat yourself to a four-day, three-night restorative gluten-free retreat in a peaceful, private coastal retreat setting near Penobscot Bay in Maine. Dates: April 10-13, 2026 Enjoy engaging classes...
    5. Scott Adams
      - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product.
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,331
    • Most Online (within 30 mins)
      7,748
    Kristy2026
    Newest Member
    Kristy2026
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      Hello, @Jane02,  I take Naturewise D 3.  It contains olive oil.   Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets.  Fractionated coconut oil is not the same as coconut oil used for cooking.  Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the jar, and thus may be irritating to the digestive system. I avoid supplements made with soy because many people with Celiac Disease also react to soy.  Mixed tocopherols, an ingredient in Thornes Vitamin D, may be sourced from soy oil.  Kirkland's has soy on its ingredient list. I avoid things that might contain or be exposed to crustaceans, like Metagenics says on its label.  I have a crustacean/shellfish/fish allergy.  I like Life Extension Bioactive Complete B Complex.  I take additional Thiamine B 1 in the form Benfotiamine which helps the intestines heal, Life Extension MegaBenfotiamine. Thiamine is needed to activate Vitamin D.   Low thiamine can make one feel like they are getting glutened after a meal containing lots of simple carbohydrates like white rice, or processed gluten free foods like cookies and pasta.   It's rare to have a single vitamin deficiency.  The water soluble B Complex vitamins should be supplemented together with additional Thiamine in the form Benfotiamine and Thiamine TTFD (tetrahydrofurfuryl disulfide) to correct subclinical deficiencies that don't show up on blood tests.  These are subclinical deficiencies within organs and tissues.  Blood is a transportation system.  The body will deplete tissues and organs in order to keep a supply of thiamine in the bloodstream going to the brain and heart.   If you're low in Vitamin D, you may well be low in other fat soluble vitamins like Vitamin A and Vitamin K. Have you seen a dietician?
    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
×
×
  • 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.