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 Celiac.com!
    eNewsletter
    Donate

High Fever When Glutened?

frec

By frec
in Coping with Celiac Disease

Recommended Posts

frec Contributor
frec
Posted

I haven't been glutened in quite a while, and I've read on this forum that gluten reactions can be worse after not eating it for a long time. I was in England on vacation for two weeks and I'm pretty sure, despite obsessive label reading, that I got glutened (probably an accumulation of that under 200 ppm bit that doesn't count in England). But I was so sick--I've never gotten that sick before--going at both ends with a temp of over 101. I recovered quickly--too quickly for a flu bug. Has anyone ever run a fever when glutened? Or (sorry to be gross) thrown up?

Link to comment
Share on other sites
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Ridgewalker Contributor
Ridgewalker
Posted

My oldest son sometimes gets a fever when glutened. Seems like it's always lower than what you mentioned, but he does get a fever.

As for vomitting, yes I do. The last time I had a bad glutening, I was stuck on the toilet, and PROJECTILE vomitted all over my bathroom at the same time. TMI, I know, but... yeah, it was heinous. That was the second time I'd puked from a glutening, and it was so bad, it has made me pretty hyper-vigilant to never let it happen again. <_<

It's interesting to note, that that last pukey glutening for me was also due to a slow build-up. I tracked it down to a generic sinus medication that ended up having gluten in it. I'd been taking it every day for a week before it really slammed me.

Link to comment
Share on other sites
Rosewynde Rookie
Rosewynde
Posted

I get a low grade fever of 100 or under with glutening. Could also have possibly been food poisoning, as I had that happen once and was just like you said. Also have kids that bring home flu bugs all the time ; D I've seen ones that were short lived like that. Once your system has cleared it out you usually get better fairly quick. So could possibly be any one of them hehe ; D You could possibly eliminate the final two just by finding out if anyone else got sick too.

Link to comment
Share on other sites

Archived

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

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


  • Member Statistics

    • Total Members
      121,079
    • Most Online (within 30 mins)
      7,748
    Martyg24
    Newest Member
    Martyg24
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Tanner L
      Bad Reaction To Regular Ruffles Cheddar and Sour Cream

      By Tanner L · Posted

      Yes and variations in their sources for natural and artificial flavors could be the culprit as well.  I might be on the more sensitive side, but I do fine with McDonald's fries and burgers if I take the bun off, and other foods that have certified gluten free ingredients and only cross contamination risk preventing the gluten-free certification. 
    • trents
      Bad Reaction To Regular Ruffles Cheddar and Sour Cream

      By trents · Posted

      Yes, the yeast could have been cultured on a wheat substrate. But another batch may use a yeast extract cultured on something else that did not contain gluten. These food companies will switch suppliers according to what is the cheapest source at any given time. I take it you are a pretty sensitive celiac.
    • Tanner L
      Bad Reaction To Regular Ruffles Cheddar and Sour Cream

      By Tanner L · Posted

      The regular cheddar and sour cream Ruffles have yeast extract, which is probably the source of gluten.  Pinpointing the exact cause of gluten exposure is always tricky, but I've come to learn my initial reaction to gluten compared to the ongoing symptoms that will occur days, weeks, and sometimes months later.  
    • plumbago
      Finding out I’m coeliac whilst pregnant

      By plumbago · Posted

      Yes, that's probably best. (Honestly, that is an extraordinarily high number, I've never seen anything like that. I repeated my blood tests (not taken while pregnant BTW); before giving up cake, pizza, and beer, I wanted to know for sure! You don't wanna mess around with anything while pregnant. Congratulations and best of luck!
    • trents
      Bad Reaction To Regular Ruffles Cheddar and Sour Cream

      By trents · Posted

      Here are the ingredients listed for the regular sour cream and cheddar Ruffles: Potatoes, Vegetable Oil (Canola, Corn, Soybean, and/or Sunflower Oil), Maltodextrin (Made from Corn), Salt, Whey, Cheddar Cheese (Milk, Cheese Cultures, Salt, Enzymes), Onion Powder, Monosodium Glutamate, Natural and Artificial Flavors, Buttermilk, Sour Cream (Cultured Cream, Skim Milk), Lactose, Butter (Cream, Salt), Sodium Caseinate, Yeast Extract, Citric Acid, Skim Milk, Blue Cheese (Milk, Cheese Cultures, Salt, Enzymes), Lactic Acid, Garlic Powder, Artificial Color (Yellow 6, Yellow 5), Whey Protein Isolate, and Milk Protein Concentrate. CONTAINS MILK INGREDIENTS. Here are the ingredients listed for the baked ones: INGREDIENTS: DRIED POTATOES, CORN STARCH, CORN OIL, SUGAR, MALTODEXTRIN (MADE FROM CORN), SALT, SOY LECITHIN, DEXTROSE, WHEY, WHEY PROTEIN CONCENTRATE, ONION POWDER, CHEDDAR CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), MONOSODIUM GLUTAMATE, BLUE CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), CITRIC ACID, ARTIFICIAL COLOR (YELLOW 6 LAKE, YELLOW 5 LAKE, YELLOW 5, YELLOW 6), SKIM MILK, NATURAL AND ARTIFICIAL FLAVORS, GARLIC POWDER, LACTIC ACID, DISODIUM INOSINATE, AND DISODIUM GUANYLATE. CONTAINS MILK AND SOY INGREDIENTS   They look a lot the same except for the baked product contains soy. What do you suppose is the hidden source of gluten in the regular Ruffles that is not found in the baked ones? Could you be mistaken in attributing your reaction to the Ruffles? Could it have been from gluten in something else you ate around the same time or even a non-gluten tummy event?
×
×
  • Create New...