Reemergence Of Symptoms After 2 Years

[Bri]

I've been gluten free for two years now. Over the two years I've been contaminated several times, but are usually sick just once and it's done. Over the past month or so I've developed all of my symptoms back - itching, intestinal, etc. I haven't changed my diet and I've been keeping a food diary - which I don't feel has had contamination in it. Has anyone had a similar experience? I'm just confused and frustrated and unsure where to go aside from only eating applesauce, bananas, and rice for the remainder of my life.......

[ravenwoodglass]

Have you checked all your personal care products like shampoos, conditioner, lotions, makeup etc? Have you recently started doing home remodeling or have you started do any kind of arts and crafts project? Drywall compound and sheets for example are not always gluten-free, many glues and clays are also not safe. You also need to reaccess the processed foods you are eating, perhaps a formula changed. Have you started taking a new medicine or supplement? There are no labeling laws for those and gluten can be used but not disclosed in meds and in addition some supplements will use wheat and barley grass and still call the item gluten free.

If you have done all the above and still are having your gluten symptoms return you may have an additional intolerance. Soy and dairy would be the number one suspects. Often though the symptoms from those are different enough to recognize that it is not gluten.

I hope you are able to figure things out soon.

[gabby]

Hi,

When this type of thing happens to me, I go back over the time period (in your case one month) and make a list of everything that is new or different. Not just food, but everything. For example: new car, new coworker, new routine of any kind, new furniture, new brands being sold at grocery store (like bulk nuts, etc). New cleaning stuff. New dog food. New or different bottles/packaging of regularly used items like shampoo, toothpaste, soap, and foods. New envelopes, stamps. etc.

From there, I usually can pinpoint something that could be the problem and I investigate further. No matter how unlikely it is, the new or different thing is more than likely the culprit.

It is like CSI-Gluten....

hope this helps!