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

A Gluten "slip Up"

TCW

Recommended Posts

TCW Rookie
TCW
Posted

Hello,

I've been very careful gluten free for almost a month now, and made the mistake yesterday of being out for an extended period of time without safe food to eat. I've noticed that I get REALLY hungry, when I'm hungry -- almost like a sudden dip in blood sugar. Anyhow, I was at a Starbucks, and looked through all their ingredients for menu items and the only thing that didn't list wheat was chocolate cheesecake. (VERY sweet.) I got it and started kind of wolfing it down, and within three bites I was overcome by nausea and almost got sick. I thought it was because it was way too sweet and I really needed substantial food, but I suddenly realized it had a cookie crust. (Strange thing to overlook when I've been so careful!) I only had a couple of bites, but there you go. Today I have stomach pain, slight nausea and reflux for the first time in about two weeks.

Do you think that reaction could have been from the gluten in the crust? Would the reaction make my stomach upset even tonight? I had a biopsy that "suggested" celiac and a negative blood test, but my doctor believes I have "subclinical gluten intolerance."

Thank you.

P.S. Can anyone recommend a good pizza crust?

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

Celiac.com Sponsor (A8-M):


kenlove Rising Star
kenlove
Posted

After almost 2 years even with accidents, I can get a reaction to gluten in minutes, especially if I inhale flour in a kitchen or forget and lick an envelop. It's a constant battle to be diligent vrs, hunger. It can happen fast and slower for me depending on the type of accident.

Good luck

Hello,

I've been very careful gluten free for almost a month now, and made the mistake yesterday of being out for an extended period of time without safe food to eat. I've noticed that I get REALLY hungry, when I'm hungry -- almost like a sudden dip in blood sugar. Anyhow, I was at a Starbucks, and looked through all their ingredients for menu items and the only thing that didn't list wheat was chocolate cheesecake. (VERY sweet.) I got it and started kind of wolfing it down, and within three bites I was overcome by nausea and almost got sick. I thought it was because it was way too sweet and I really needed substantial food, but I suddenly realized it had a cookie crust. (Strange thing to overlook when I've been so careful!) I only had a couple of bites, but there you go. Today I have stomach pain, slight nausea and reflux for the first time in about two weeks.

Do you think that reaction could have been from the gluten in the crust? Would the reaction make my stomach upset even tonight? I had a biopsy that "suggested" celiac and a negative blood test, but my doctor believes I have "subclinical gluten intolerance."

Thank you.

P.S. Can anyone recommend a good pizza crust?

nikky Contributor
nikky
Posted
Do you think that reaction could have been from the gluten in the crust? Would the reaction make my stomach upset even tonight? I had a biopsy that "suggested" celiac and a negative blood test, but my doctor believes I have "subclinical gluten intolerance."

Thank you.

P.S. Can anyone recommend a good pizza crust?

yes, reactions can take anywhere from minutes to days to appear, depending on how much gluten was ingested, the concentration of the gluten, and the severity of your condition (not that you can really have non-serious coeliac its just a question of the amount of time its been active)

num1habsfan Rising Star
num1habsfan
Posted

As nikky just said, it depends on your sensativity...for me it only takes a few minutes. Last year i had to eat gluten for 5 days before a scope and i nearly threw up WHILE eating a bun because I almost instantly got a reaction.

~ Lisa ~

Guest j_mommy
Guest j_mommy
Posted

As said above I believe it varies for each person. It is definelty possible. I know when I'm super hungery and then eat alot(especially something sweet) I get an upset stomach. However, you obviously were eating something with gluten so I would say that is what it was.

For me the reaction depends on if I was glutened or CC'd. If I get glutened(which hasn't happend in months...THANK GOD!!!!), it's almost instant!!! CC usually is a couple of hours later!

Hope you feel better soon!

happygirl Collaborator
happygirl
Posted

If you have a Whole Foods near you, they have great pizza crusts.

TCW Rookie
TCW
Posted
  • Author

For me the reaction depends on if I was glutened or CC'd. If I get glutened(which hasn't happend in months...THANK GOD!!!!), it's almost instant!!! CC usually is a couple of hours later!

Hello, I'm new at this and am just figured out why I couldn't reply before! Thank you for your response! By the way, what's CC? Thanks, TW

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

Celiac.com Sponsor (A8-M):


nikky Contributor
nikky
Posted
For me the reaction depends on if I was glutened or CC'd. If I get glutened(which hasn't happend in months...THANK GOD!!!!), it's almost instant!!! CC usually is a couple of hours later!

Hello, I'm new at this and am just figured out why I couldn't reply before! Thank you for your response! By the way, what's CC? Thanks, TW

CC is cross contamination.. an example would be if you cut normal bread with a knife then used the same knife (which now has gluten on it), without washing it on a loaf of gluten free.. that gluten free bread would now have gluten on/in it

gfp Enthusiast
gfp
Posted

Quite honestly it varies so much....

I don't even think it has to do with how much .... indeed it seems totally random how long it takes and how long it lasts...

I'm sure quite a lot of things influence it like general health and being tired or not etc. but the best rule is there seems to be no general rule.

Archived

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

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


  • Member Statistics

    • Total Members
      131,729
    • Most Online (within 30 mins)
      7,748
    jesscran1966
    Newest Member
    jesscran1966
    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

    • Theresa2407
      How Come Gluten Didnt Bother Me In Italy

      By Theresa2407 · Posted

      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Possible celiac - need advice

      By Scott Adams · Posted

      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      Celiac or not??

      By Scott Adams · Posted

      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      How Come Gluten Didnt Bother Me In Italy

      By Scott Adams · Posted

      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.