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

Do Sensitivity Levels Go Down?

dilettantesteph

Recommended Posts

dilettantesteph Collaborator
dilettantesteph
Posted

For those of you who have been gluten free for a long time, do you find that you no longer have as many issues with things like cross contamination because, perhaps, the amount of gluten that you need for a reaction has gone up? I'm hoping. It seems like the symptoms get less severe as I get more healed. Comments?

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

Celiac.com Sponsor (A8-M):


RiceGuy Collaborator
RiceGuy
Posted

From the many posts on the topic, I'd say most people have a greater sensitivity to gluten as time goes by on the gluten-free diet, such that less and less can cause the same or worse symptoms. But, as long as you don't ingest gluten, you can look forward to better health as the body heals.

spunky Contributor
spunky
Posted

A published, well-known celiac researcher/author once told me in correspondence that after some time, his reactions to accidental ingestion of gluten became less severe and he was only mildy ill from them by that time.

I was only a few months gluten free at the time, and didn't think to ask how much time it took for him to get that way...I was into thinking in terms of weeks or months, but since then, considering all things gluten, I'm more into thinking in terms of YEARS... I've learned a lot through trial and error since that time.

I've been gluten free for 2 1/2 years now... I'm so careful I'm flatout paranoid... never take chances, never eat out, now, or eat anything from anyplace but my own kitchen, because the last time I got it by accident, apparently... was last Christmas-time while eating salad from a buffet for my mom's birthday...I mean, I didn't see any gluten and thought I'd steared clear, but a day or two afterward I was pretty sick, and it lasted the entire month of January...totally miserable and I thought I'd never get well again... like the worst ever (just as I was about two months shy of 2 whole years gluten free)... so... if / when it gets better... I've heard from a reliable source that it does eventually improve, but didn't know enough to ask him exactly how long that takes!!!! Now I think I'm too paranoid to find out through my own trial and error.

I still dream I get glutened... often.

gfp Enthusiast
gfp
Posted
From the many posts on the topic, I'd say most people have a greater sensitivity to gluten as time goes by on the gluten-free diet, such that less and less can cause the same or worse symptoms. But, as long as you don't ingest gluten, you can look forward to better health as the body heals.

This is true in my experience too.

I react more quickly and it feels more violently though I think a part of this is psychological.

As Rice guy say's your general heath gets better and better so when you do slip up you have further to fall.

It might sound negative but its not really, I think I'm just as ill but it FEELS worse because I'm used to good health.

samcarter Contributor
samcarter
Posted

It gets worse. Sorry to break it to you. I have been gluten-free only a month, and right now am feeling horrid--headache, nausea--from getting glutened with, I suspect, a leftover energy bar my kid handed me while we were in the car on Monday. I was distracted by driving and ate it without thinking. D'OH! It wasn't even wheat-based, but oat-based, and had malt in it. In the past, I wouldn't have felt this bad after a whole bowl of pasta with bread--maybe tired, lethargic, but not with a pounding headache and queasy stomach. My sinuses are getting into play, as well.

I think, as you heal, your body realizes how it's SUPPOSED to feel. We're so used to feeling crummy that when we feel good, and then we get glutened, as a previous poster said, it's that much farther to fall.

Jestgar Rising Star
Jestgar
Posted

After two years my reactions are less severe. I think the answer is "it depends on you".

gfp Enthusiast
gfp
Posted
After two years my reactions are less severe. I think the answer is "it depends on you".

Serious question ...

is that ALL reactions or specifics.

(I should maybe have said, the one reaction I no longer get almost EVER is migranes.... and VERY rarely acid reflux but the poop is proably more so or the same)

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

Celiac.com Sponsor (A8-M):


Phyllis28 Apprentice
Phyllis28
Posted

Everyone is different. I know when I have been accidently glutened but the symptoms are mild. If I get accidently glutened several days in a row I get progressivley sicker.

Jestgar Rising Star
Jestgar
Posted
Serious question ...

is that ALL reactions or specifics.

(I should maybe have said, the one reaction I no longer get almost EVER is migranes.... and VERY rarely acid reflux but the poop is proably more so or the same)

I don't have clear answer for you. I react to gluten and soy. A little of either and I get brain fog and fatigue. More soy leads to digestive problems, more gluten leads to headaches.

I eat gluten-free foods 'made in a facility...' with no problems, I only have cc issues when I eat out, and I don't know if it's soy or gluten.

gfp Enthusiast
gfp
Posted
I don't have clear answer for you. I react to gluten and soy. A little of either and I get brain fog and fatigue. More soy leads to digestive problems, more gluten leads to headaches.

I eat gluten-free foods 'made in a facility...' with no problems, I only have cc issues when I eat out, and I don't know if it's soy or gluten.

I also noticed that the delay seems to have become 'longer' for intestinal reactions though the brain fog starts off pretty quickly.

The brain fog is so subtly creeping in its hard to say exactly when it starts.... I just feel a little out of it.. then a bit more then more.

Often its my really good friends spot it first....

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
      132,543
    • Most Online (within 30 mins)
      7,748
    Jeanette K.
    Newest Member
    Jeanette K.
    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.