Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

Any Amount Of Gluten = Same Effect?


ar8

Recommended Posts

ar8 Apprentice

I am trying to remove gluten from my diet to discover if I have a sensitivity, while I wait for results from enterolab. What I am wondering is the following:

If I am mistakenly consuming small amounts of gluten from cross contamination from household utensils, pots and pans, or trace ingredients (though I AM CHECKING), would the effect on my body be the same as if I were still eating bread? In other words, by taking out all major sources of gluten, if I were truly gluten intolerant, would I feel the difference?


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



Celiac.com Sponsor (A8-M):



Kaycee Collaborator

It is hard to say. We are all different.

Immediately you might notice a difference or improvement, but then if you are still eating trace amounts of gluten, that difference might dissappear quite quickly and you could be back to how you were before. I dieted once, and removed a big percentage of the gluten, as in bread that I was usually eating and I did feel better, but that improvement was short lived, as I was still eating gluten.

Then a while later I trialled gluten free, but I was not totallay gluten-free, for about a week. To be honest, I did not notice a difference, but I was still eating little bits of gluten in my food, so I gave it up as a bad joke, and went back to eating gluten.

Then 6 months later, I re-trialled gluten free eating. This time I tried harder and tried to take out all gluten products, no matter how tiny the amount of gluten in them. It worked, I noticed within a week that so many things had improved. It was from that point, that if ever I ate gluten, I would feel horrendous, so I had my answer, gluten was the problem.

Cathy

ar8 Apprentice
It is hard to say. We are all different.

Immediately you might notice a difference or improvement, but then if you are still eating trace amounts of gluten, that difference might dissappear quite quickly and you could be back to how you were before. I dieted once, and removed a big percentage of the gluten, as in bread that I was usually eating and I did feel better, but that improvement was short lived, as I was still eating gluten.

Then a while later I trialled gluten free, but I was not totallay gluten-free, for about a week. To be honest, I did not notice a difference, but I was still eating little bits of gluten in my food, so I gave it up as a bad joke, and went back to eating gluten.

Then 6 months later, I re-trialled gluten free eating. This time I tried harder and tried to take out all gluten products, no matter how tiny the amount of gluten in them. It worked, I noticed within a week that so many things had improved. It was from that point, that if ever I ate gluten, I would feel horrendous, so I had my answer, gluten was the problem.

Cathy

Hi cathy-

This is all quite interesting. What do you mean by "little bits of gluten"? Can you give an example? Does that mean, using pots and pans that were used with gluten, or do you mean, you were eating cross contaminated products? Or that you were even eating things with small amounts of flour in the ingredients?? I am just trying to figure out why yesterday my symptoms all came back even though I am still "gluten free" (though I am not worrying about cross contamination in the kithen....)

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,315
    • Most Online (within 30 mins)
      7,748

    Steffieg
    Newest Member
    Steffieg
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)


  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      Canker sores can definitely be frustrating, especially when you're already managing a strict gluten-free lifestyle and have been diagnosed with celiac disease for so long. While these painful mouth ulcers aren’t exclusive to celiac disease, they can be linked to nutritional deficiencies—particularly of iron, folate, or vitamin B12 (as @trents mentioned )—which are common in people with celiac, even those who are very careful with their diet. Ongoing fatigue and aches might also suggest that your body isn’t fully absorbing nutrients or that there’s some underlying inflammation. It could be helpful to get bloodwork done to check for these deficiencies, and possibly even a full nutritional panel. Sometimes, new sensitivities or hidden sources of gluten or additives like sodium lauryl sulfate (common in toothpaste) can trigger symptoms like canker sores too. Since your reactions are so severe and you're highly vigilant, it might also be worth considering whether any other autoimmune conditions could be involved, as they can develop over time and overlap with celiac. Consulting with your doctor or a celiac-informed dietitian may help pinpoint the cause and bring relief.
    • knitty kitty
      @Dora77, You shouldn't worry about getting glutened through your skin.  You would have to touch a gluten infested doorknob and then put your hand in your mouth.   I'd be more concerned with your mom's heating up gluten bread in the oven and boiling gluten noodles.  These methods cause particles of gluten to become airborne which would then enter your nose and be swallowed, going into your digestive tract.  I have to avoid the bakery aisle at the grocery store for this reason.  An M95 mask helps. If you get nutritional deficiencies corrected, your immune system will calm down and be less reactive to gluten expose.  Vitamin D helps regulate the immune system.  Thiamine and Niacin help make digestive enzymes which would help digest any accidental gluten exposure.  Thiamine helps Mast cells not to release histamine, an inflammatory agent released as part of the reaction to gluten, and also a neurotransmitter that causes alertness and anxiety, and the flight or fight response.  Pyridoxine will help improve the OCD.  Remember your brain is part of the body.  Vitamin deficiencies affect your brain and mental health as well as the rest of your body.  
    • Jacki Espo
      I do not have evidence other than anecdotal but I am certain when I have gotten these it's the result of eating gluten (back when I did).  I don't get them now that I don't eat gluten. 
    • Dora77
      What really bothers me is if worrying about getting cc‘d from touching the same door knob as others touched is valid. Seems like an extremely unlikely way to get glutened but i read people saying that.    If thats true then theres realistically zero chance i dont get cc‘d in a non gluten-free household unless i Cook Everything myself and wash my hands multiple times in between and store all of my stuff separately
    • trents
      Welcome to the forum, @Mrs. Cedrone! Among the various causes for canker sores, are "Nutritional problems like too little vitamin B12, zinc, folic acid, or iron" https://www.webmd.com/oral-health/canker-sores Could you be deficient on something?
×
×
  • Create New...