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

How Quickly Do You React To Gluten?

splash

Recommended Posts

splash Rookie
splash
Posted

I've been gluten free for a year now. Stomach aches are my most noticeable symptom - once the reaction starts my stomach burns intensely and then within about 15 minutes I have urgent diarrhea. (Sorry for the graphics...) So it's pretty easy to tell that I've ingested something bad, but lately it has happened after a couple of possible culprits and I'm wondering if the timing of the reaction could tell me when I had the gluten. For example, yesterday afternoon (4pm) I trusted a home-made oatmeal cookie from a gluten free parent (very tasty but made me nervous), and then in the evening (7pm) had a bean salad that had some unknown kind of vinegar. By 10pm I had a severe reaction. So which one was it? On another occasion I had a bite of soy sauce marinated tuna around 10pm, then had a probably too risky bloody mary around 12 the next morning, and had a severe reaction at 4pm. I'm just wondering if reaction times are consistent enough (and happen quickly enough) that I can say for sure it was something I ate in the 4 hours before the reaction.

Anyone who's been doing this longer have thoughts? Can that kind of stomach reaction happen as long as 18 hours after ingestion? Does a person normally have the same reaction time every time?

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

Celiac.com Sponsor (A8-M):


splash Rookie
splash
Posted
  • Author

PS I was shocked that night that I ate the soy sauce (the tuna was drenched in it) that I didn't have a reaction right away. What's up with that??

dally099 Contributor
dally099
Posted

hi, i know for me its about 8-12 hour tourn around for the diahreah, i have brain fog and a headache usually within 20min, and the stomach pain within about 6 hours. everyone is different though, i have had times that gluten will burn my mouth while im eating it, you may find that your reactions get worse as you are gluten-free longer, hope this helps!

BelievinMiracles Explorer
BelievinMiracles
Posted
I've been gluten free for a year now. Stomach aches are my most noticeable symptom - once the reaction starts my stomach burns intensely and then within about 15 minutes I have urgent diarrhea. (Sorry for the graphics...) So it's pretty easy to tell that I've ingested something bad, but lately it has happened after a couple of possible culprits and I'm wondering if the timing of the reaction could tell me when I had the gluten. For example, yesterday afternoon (4pm) I trusted a home-made oatmeal cookie from a gluten free parent (very tasty but made me nervous), and then in the evening (7pm) had a bean salad that had some unknown kind of vinegar. By 10pm I had a severe reaction. So which one was it? On another occasion I had a bite of soy sauce marinated tuna around 10pm, then had a probably too risky bloody mary around 12 the next morning, and had a severe reaction at 4pm. I'm just wondering if reaction times are consistent enough (and happen quickly enough) that I can say for sure it was something I ate in the 4 hours before the reaction.

Anyone who's been doing this longer have thoughts? Can that kind of stomach reaction happen as long as 18 hours after ingestion? Does a person normally have the same reaction time every time?

I've only started this gluten free diet for about a week and a half now with much accidental consumption of gluten. I don't know quite if gluten intolerance/celiac is what I have, (I had an endoscopy when the symptoms first started and a blood test) but my doctor recommended that I go on this diet. And so far I've been feeling better and noticed I had flare ups when I eat instant oatmeal, cook and serve pudding, and perhaps ramen. But I realize if gluten is the problem, I can have a reaction within 1-2 hours or it may even be then next day and it lasts for quite awhile. But my hypothesis is that my body is still used to eating gluten and hasn't had time to heal and maybe after being on this diet I'll react quicker...who knows.

wolfie Enthusiast
wolfie
Posted

My son has a reaction within a half hour usually.....diarrhea. I usually have a delayed reaction....somewhere between 4 and 8 hours for me. ***Knocking on wood**** it has been a while since I was glutened.

TipTip Newbie
TipTip
Posted

I know that I used to have fairly delayed and "minor" reactions to gluten when I first went on the gluten-free lifestyle...

But now, my reactions are fairly severe and it can take a week or more for me to get back to my old self if I consume gluten. I think what people have said is correct, the longer you are gluten-free and the more healed you are the more severe your reactions become - or at least that has proven true for me.

  • 2 weeks later...
Caletara Newbie
Caletara
Posted

I'm not celiac, but I do have a delayed allergy to gluten. My doctor had me challenge, and eat gluten for three days or until I had a reaction. I had chinese food for lunch. It took only for hours to have a reaction, so I didn't need to go for three days. That's a typical reaction for me, time wise, it's usually about 4 hours, give or take a little and then I'm having nerve pain in my fingers for the next three days.

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

Celiac.com Sponsor (A8-M):


emcmaster Collaborator
emcmaster
Posted

It depends. For me the timing of the reaction is related to how bad the glutening was. Almost like it takes my body days to detect a little teeny tiny bit of gluten and react but if it's a more substantial amount, it knows immediately.

If I were to eat a big hunk of bread, I'd react within 30 minutes.

When I get glutened from a small ingredient (like a meat marinade that contained soy sauce or something similar), I usually react within 24 hours.

Cross contamination can take me up to 3 full days to react.

gfpaperdoll Rookie
gfpaperdoll
Posted

I am just double DQ1 & it takes 15 to 20 minutes. If it was wheat gluten I get the immediate stomach pain. no mistaking that pain. I get a different reaction from oats & barley, both of which I tested allergic to 35 years ago. barley makes me the sickest & causes vomitting & a broader stomach ache than wheat. I have almost forgotten how sick I get eating oats, I never get CC'd with oats. But I think that I get a headache with oats in adddition to some general sick nauceous feeling.

IMO I think because soy sauce is fermented that it is not as bad a reaction. BUT, my celiac group all eat at this fabulous chinese place that will use a gluten free soy sauce - you can bring your own, & I still get that wheat stomach pain, not as bad but bad enough I will not eat there. I think it is from the residue wheat soy sauce in the pans. But, I have also mostly given up "soy" soy sauce. I have gotten creative in making my own stir fry sauces!!

while on the subject of soy sauce. I find it very odd that they still call the stuff soy sauce when it is made out of wheat with no soy in sight. :)

darlindeb25 Collaborator
darlindeb25
Posted

I have been gluten free for 8 yrs next month. In the beginning, when I was lgutened, I knew in a very short time. Now it takes much longer, normally, and also, depending on the type of glutening. I am so limited on what I can eat anymore, it's very rare that I actually do get glutened. A couple of years ago, I got very sick on some Quaker Choc Chip Rice Cake Snacks. I ate 3 of them, and within 2 or 3 hours, I was ill, and had to leave work. That is the quickest reaction I have had in years to gluten. In Jan I was glutened by an OTC medication, which I believed to be gluten free...my reaction time was over 24 hours, and a neurological reaction. Severe headache, uncontroable shaking, severe brain fog, blood pressure shot up, my heart raced, then nausea hit. I was able to calm myself with Xanax (which took me a long time to find a gluten free Xanax),took more than an hour to calm the neurological symptoms, and the brain fog was with me for the better part of the day. The glutening though, effected me for 3 months...this time, my tummy could not get back to normal, and I lost 24#--which I am happy about now!!! :D

Everyone is different, everyone reacts in their own way. You come to figure out your own system. I rarely ever have diarrhea anymore, which is fine with me. I suffered enough of that for so many years!

gfp Enthusiast
gfp
Posted
It depends. For me the timing of the reaction is related to how bad the glutening was. Almost like it takes my body days to detect a little teeny tiny bit of gluten and react but if it's a more substantial amount, it knows immediately.

If I were to eat a big hunk of bread, I'd react within 30 minutes.

When I get glutened from a small ingredient (like a meat marinade that contained soy sauce or something similar), I usually react within 24 hours.

Cross contamination can take me up to 3 full days to react.

Just to prove everyone is different I seem to be the opposite ??? Not that CC takes longer but that there doesn't seem any correlation between the AMOUNT and the delay or severity.... ????

Well ... again more or less...

Some things like CODEX starch I seem to get a delay or build-up type reaction... a tiny amount of some very low ppm and I just feel crappy but if for instance I eat CODEX bread for 4-5 days then it seems to explode...

The biggest thing for me seems to be 'other stuff' like general health ...

Another thing I noticed is its often the 'withdrawal' period that's most severe...

Anyway.. the problem with all these 'observations' is that its impossible to be sure you're 100% gluten-free always... for instance just touching a door handle someone who just ate a sandwich touched ... and although we might catch most of these gotcha's we are never really 100% sure...

My personal perspective is we can drive ourselves mad trying to figure some of this out but its only of limited use...

For instance, if you ate out you might have been glutened by the meal but you can't be 100% certain it wasn't the soap dispenser ... OR something you ate the day before!!

I know there are times i have been as close to 100% as I can and still work... and still I get glutened, perhaps I should stop drinking coffee at work? etc. because someone used the teaspoon for muesli? but It might not be that and something I didn't even notice...

Katsby Apprentice
Katsby
Posted

It's different for everyone like others have said. Since I went on the gluten-free diet about a month ago I've accidentally glutened myself a few times. I react within 15 min, sometimes sooner, but I don't get as sick as I used to if I ate whole pieces of bread/crackers/etc. Thankfully it's much more mild for me now, but I still get the gas/bloating/loud rumbling noises and general sick feeling just not D.

I'm also lactose intolerant, and I notice that can take longer for me to react to strangely and it seems to last much longer.

I hope you feel better.

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. Jmartes71
      - Jmartes71 replied to Jmartes71's topic in Related Issues & Disorders
      20

      My only proof

      Thus has got to STOP , medical bit believing us! I literally went through 31 years thinking it was just a food allergy as its downplayed by medical if THEY weren't the ones who diagnosed us! Im positive for HLA-DQ2 which is first celiac patient per Iran and Turkey. Here in the States especially in Cali its why do you feel that way? Why do you think your celiac...
    2. knitty kitty
      - knitty kitty replied to Scott Adams's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      44

      Supplements for those Diagnosed with Celiac Disease

      @Scatterbrain, Thiamine Vitamin B1 and amino acid Taurine work together. Our bodies can make Taurine from meats consumed. Our bodies cannot make Thiamine and must consume thiamine from food. Meat is the best source of B vitamins like Thiamine. Vegetarians may not make sufficient taurine since they don't eat meat sources of taurine...
    3. knitty kitty
      - knitty kitty replied to Jmartes71's topic in Related Issues & Disorders
      20

      My only proof

      @Jmartes71, I went to Doterra's site and had a look around. The Doterra TerraZyme supplement really jumped out at me. Since we, as Celiacs, often have digestive problems, I looked at the ingredients. The majority of the enzymes in this supplement are made using black mold, Aspergillus! Other enzymes are made by yeast Saccharomyces! Considering...
    4. Scott Adams
      - Scott Adams commented on Scott Adams's article in Additional Concerns
      2

      Gluten Transfer from Biodegradable Tableware: What a New Study Found and Why It Matters (+Video)

      Thanks for mentioning this, and here is an older article on the topic:
    5. Scott Adams
      - Scott Adams commented on Scott Adams's article in Gluten-Free Grains and Flours
      18

      Cricket Flour Makes Really Good Gluten-Free Bread

      Your concern about certified gluten-free cricket powder is completely valid, as cross-contamination in both feedstock and processing is a real issue. Currently, the availability of certified gluten-free options is limited, but brands like Chapul and Entomo Farms, which I believe have offered products processed in dedicated facilities and labeled gluten-free...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,541
    • Most Online (within 30 mins)
      7,748
    Sally Garber
    Newest Member
    Sally Garber
    Joined
  • Celiac.com Sponsor (A20):

  • Celiac.com Sponsor (A22):



  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Jmartes71
      My only proof

      By Jmartes71 · Posted

      Thus has got to STOP , medical bit believing us! I literally went through 31 years thinking it was just a food allergy as its downplayed by medical if THEY weren't the ones who diagnosed us! Im positive for HLA-DQ2 which is first celiac patient per Iran and Turkey. Here in the States especially in Cali its why do you feel that way? Why do you think your celiac? Your not eating gluten so its something else.Medical caused me depression. I thought I was safe with my former pcp for 25 years considering i thought everything I went through and going through will be available when I get fired again for health. Health not write-ups my health always come back when you're better.Im not and being tossed away at no fault to my own other than shitty genes.I was denied disability because person said he didn't know how to classify me! I said Im celiac, i have ibs, hernia, sciatica, high blood pressure, in constant pain have skin and eye issues and menopause intensified everything. With that my celiac nightmare began to reprove my disregarded disease to a bunch of clowns who think they are my careteam when they said I didn't have...I feel Im still breathing so I can fight this so no body else has to deal with this nightmare. Starting over with " new care team" and waisting more time on why I think I am when diagnosed in 1994 before food eliminated from my diet. P.s everything i went through I did write to medical board, so pretty sure I will continue to have a hard time.
    • knitty kitty
      Supplements for those Diagnosed with Celiac Disease

      By knitty kitty · Posted

      @Scatterbrain, Thiamine Vitamin B1 and amino acid Taurine work together.  Our bodies can make Taurine from meats consumed.  Our bodies cannot make Thiamine and must consume thiamine from food.  Meat is the best source of B vitamins like Thiamine.   Vegetarians may not make sufficient taurine since they don't eat meat sources of taurine.  Seaweed is the best vegetarian source of taurine. Vegetarians may not consume sufficient Thiamine since few veggies are good sources.  Whole grains, legumes, and nuts and seeds contain thiamine.  Many of these sources can be hard to digest and absorb for people with Celiac disease.   You may find taking the forms of thiamine called Benfotiamine or TTFD (tetrahydrofurfuryl disulfide) and a B Complex will give the benefits you're looking for better than taurine alone.  
    • knitty kitty
      My only proof

      By knitty kitty · Posted

      @Jmartes71, I went to Doterra's site and had a look around.  The Doterra TerraZyme supplement really jumped out at me.  Since we, as Celiacs, often have digestive problems, I looked at the ingredients.  The majority of the enzymes in this supplement are made using black mold, Aspergillus!  Other enzymes are made by yeast Saccharomyces!  Considering the fact that Celiac often have permeable intestines (leaky gut syndrome), I would be very hesitant to take a product like this.  Although there may not be live black mold or yeast in the product, the enzymes may still cause an immune system response which would definitely cause inflammation throughout the body.   Skin, eyes, and intestines are all made from the same basic type of cells.  Your skin on the outside and eyes can reflect how irritated the intestines are on the inside.  Our skin, eyes, and intestines all need the same vitamins and nutrients to be healthy:  Vitamin A, Niacin B3 and Tryptophan, Riboflavin B2, Biotin B7, Vitamin C, and Omega Threes.  Remember that the eight B vitamins work together.  Just taking high doses of just one, vitamin like B12, can cause a deficiency in the others.  Taking high doses of B12 can mask a Folate B9 deficiency.  If you take B12, please take a B Complex, too.  Thiamine B1 can be taken in high doses safely without toxicity.  Thiamine is needed by itself to produce energy so every cell in the body can function, but Thiamine also works with the other B vitamins to make life sustaining enzymes and digestive enzymes.  Deficiencies in either Niacin, Vitamin C, or Thiamine can cause digestive problems resulting in Pellagra, Scurvy, and Gastrointestinal Beriberi.   If you change your diet, you will change your intestinal microbiome.  Following the Autoimmune Protocol Diet, a Paleo diet, will starve out SIBO bacteria.  Thiamine keeps bacteria in check so they don't get out of control as in SIBO.  Thiamine also keeps MOLDS and Yeasts from overgrowth.   Menopause symptoms and menstrual irregularities are symptomatic of low Vitamin D.   Doctors are not as knowledgeable about malnutrition as we need them to be.  A nutritionist or dietician would be more helpful.   Take control of your diet and nutrition.  Quit looking for a pill that's going to make you feel better overnight.  The Celiac journey is a marathon, not a sprint.   "Let food be your medicine, and let medicine be your food."
    • RUKen
      Are Lindt chocolate balls gluten free?

      By RUKen · Posted

      The Lindt (Lindor) dairy-free oat milk truffles are definitely gluten-free, and (last time I checked) so are the white chocolate truffles and the mint chocolate truffles. 
    • lmemsm
      Supplements for those Diagnosed with Celiac Disease

      By lmemsm · Posted

      I've used magnesium taurinate and magnesium taurate vitamins.  Didn't notice much of a difference when I used 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.