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

Ever Pass Out From Eating Wheat?


bigapplekathleen

Recommended Posts

bigapplekathleen Contributor

Hi everyone,

I tried normal wheat pizza two nights ago after 19 months on the gluten-free diet. It was delicious, but 45 minutes later, I was PASSED OUT "COLD"- snoring. The next morning I felt like I has been hit by a truck and was in a complete fog most of the day. I felt like I had a hangover, in fact, but without the stomach upset. My stomach was weirdly calm. I had absolutely NO GI symptoms from the pizza, which I found strange, because I react nearly every time I eat in a restaurant - even ones who cater to gluten-free clients.

So...has this ever happened to anyone? I am starting new allergy tests this week to test for other food allergies. My celiac specialist thinks I have non-celiac gluten intolerance(since I don't carry the genes for celiac), but I have agreed to a gluten challenge and the other food allergy testing (mostly to see if it's changed since I have been gluten-free). In the back of my mind, i am starting to think I am allergic to soy, corn or casein instead of wheat.

Thoughts, anyone?

Thanks,

Kathleen


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



Celiac.com Sponsor (A8-M):



darlindeb25 Collaborator
<_< that is weird, how are you feeling now--has the fog left---i am allergic to soy and an very corn limited now too, i also have problems adding vitamins--a good multi vitamin is ok, but i cant add calcium and now i am wondering if my B-complex is more then i can handle too-----it would be nice if it was just soy and corn for you----deb
ianm Apprentice

I would get extreme fatigue and brain fog that would last for days when I used to eat wheat. I used to have a lot of dizzy spells and would pass out but not quite the way you described. I never had too many GI problems before going gluten-free. This goes to show that we just can't eat gluten.

Ianm

bigapplekathleen Contributor

Hi Deb,

Well, the reaction was on Thursday night. The 'fog' was basically all day Friday. I feel fine today. In fact, my stomach feels calmer than normal. This is really weird for me. I am craving all sorts of foods now, though.

The other thing I forgot to mention is that after the pizza, I started to break out in slotchy patches on my face. They were still there on Friday but are gone now. I have only had that before with allergic reactions to food liek strawberries.

Another weird thing - every time I eat gluten (mistakenly), I get canker sores. I haven't gotten any from this exposure - and it was TWO HUGE pieces of pizza.

Kathleen

diagnosed with celiac disease aug 2003 (blood test)

(Last biopsy in Dec 2004 shows complete remission of celiac disease)

diagnosed with peripheral neurpathy May 2004

multiple medical problems for years and years

ianm Apprentice

Funny you should mention canker sores. I use to get them all of the time but don't think I've had one in the past year.

Ianm

darlindeb25 Collaborator
:( i get canker sores everytime my tummy gets upset--i was always told they are caused by the stomach acids-------and kathleen--i read that for us celiacs or gluten intolerant that gluten is an addiction and that could be why you are craving :o deb
judy05 Apprentice

Kathleen,

I have the same problem. I don't have the Celiac gene, my biopsy was negative and villi not damaged. I did have a high reading on the IgA. My GI doc doesn't believe I have Celiac and won't give me a diagnosis. I have tried eating dairy and gluten again to prove a point and got sick again. No more for me I'm actually afraid of passing out like you did. I used to have a lot of neurological problems and I don't want to feel like that again. If I accidentally eat gluten I usually develop migraines, and a few hours later get cramps and diarrhea.

I get brain fog if I get casein along with cramps and diarrhea. It took a long time to figure out what my body was trying to tell me. Good luck to you.


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



Celiac.com Sponsor (A8-M):



bigapplekathleen Contributor

HI Judy,

Thanks for your reply. The problem is that there are other serious neurological diseases that can apparently cause gluten intolerance, so my doc is trying to rule out whether the gluten intolerance is causing the neuro symptoms or whether the symptoms are really a result of some neuro disease that's been missed.

An update on my reaction - the fog that I had after the pizza lasted about 24 hours. I was completely 'out of it'. Then I had severe constipation for 48 hours. About 72 hours after the pizza, bronchial symptoms appeared and I started coughing. 12 hours later, my voice was gone and I had severe respiratory symptoms. Now, a week after that pizza, I am fighting horrible respiratory symptoms. Maybe I have just a cold, but I think there must be a link; I think I taxed my immune system with that wheat.

I am seeing the allergist today for scratch tests and blood tests... then will start a gluten challenge.

kathleen

KaitiUSA Enthusiast

You do not have to have digestion symptoms. With celiac there are over 200 symptoms common ones including fatigue and some unrelated to digestion. 1-2% of celiacs also do not have the gene for it so it is possible you have it. It sounds like you had a reaction whether you arre celiac or gluten intolerant.

rmmadden Contributor

Thanksgiving weekend (before I was diagnosed with celiac disease) I was at Church and had to leave because I felt like I was going to pass-out. This was after 3-days of eating stuffing, rolls, turkey sandwiches, pumpkin pie, etc (Basically it was a Gluten Fest). Thankfully I haven't had this happen since I was diagnosed.

Hang In There!

Cleveland Bob B)

Twister2 Contributor

I had the same thing happen to me while eating Fajitas at a mexican restaurant before I was formally told to go gluten free by my GI. I almost passed out at the table, I felt so bad I had to try and discretely put my head between my knees to get some blood back in my head. It was scary. Haven't really had it since going gluten-free though!

Cheers,

Twister2

  • 8 months later...
sneako Rookie

Hello,

I was blood tested about 2 weeks ago for celiac and tested positive on one of the two tests. I still need to schedule a biopsy to make sure.

However, I had been gluten-free for the past week and woke up tired, but not in a "fog." Last night however, my grandma sent me a huge container of freshlybaked homemade cookies and cheese straws. I dug right into them. Yesterday my stomach was fine, today its gurgling just a smidgen, not enough to bother me. But I woke up this morning with a tremendous headache, nausea and feel like I have a horrible headache (ya know, the one after you drank a case of beer.) Is the "hangover" feeling part of the gluten stuff?

Also, my doc says I should "try to keep your gluten levels down as reasonably possible." Now, everything I read up on celiac suggests that even a tiny bit of gluten can screw up an entire week of gluten free, is this true? And as for the "frying something with flower in the fryer, then frying up french fries" Is that really bad and will that allow gluten to get on the fries? As in..IT DOESNT DIE!? And how little is a little amount of gluten to get the symptoms going? aka, how cautious must I be? If someone touches bread, then touches something of mine is that bad?

Mike

(ps, sorry if I asked 100 questions easily answerable by searching, but my head is about to burst and I just wanted to get it out before I blow up) (pps: I'm glad I found these boards! I look forward to learning more!!!!)

lovegrov Collaborator

"Gluten" doesn't die because it isn't alive. If baking bread at 350 degrees doesn't "kill" the gluten, why would frying it at 375 "kill" it? There is a temperature at which the protein structure is destroyed, but the food would also be a blackened crisp and inedible.

You need to continue to eat gluten until you have the biopsy, otherwise you'll never be sure whether the biopsy was accurate. If you have a hard time getting a biopsy scheduled soon, see if your doctor can help you.

If it turns out you do have celiac, your goal needs to be to avoid all gluten. Even crumbs.

richard

KaitiUSA Enthusiast

Also, please remember a biopsy can rule celiac in but not out. So if the biopsy comes back negative you can still have it. If there is little damage from beginning stages or sporadic damage than they can easily miss it.

You need to remain on a regular diet until all of the testing you want to get is complete. Do you know what blood tests they ran because some are very accurate for celiac...and if you do have celiac which my bet is you do because of your blood tests..then you need to stay 100% gluten free(foods and products) and no frying or putting it to a really high temp. will not kill it.

If someone touches bread and gets crumbs on their hands and then touches your food yes that is a probably. You have to be extremely careful. You need to watch if your partner eats gluten and then kisses you, shampoos, lotions,soap, hairsprays, perfumes, being around loose flour, all that stuff that can be inhaled or easily get into the mouth needs to be eliminated.

If you need anything just email me anytime :)

sneako Rookie

Thank you for the fast responses, when I said "IT DOESNT DIE?" was not serious :) Of course gluten isn't alive, but I was just curious as to whether there is a temperature that gluten can experience in which it will not be reactive to my body anymore. Since most fryers are at 350degrees F

BTW, I'm a chef :) Which is crappy since I can't really taste anything anymore.

Guest gfinnebraska

If I accidentially get glutened, I will "pass out" for hours. I literally can't keep my eyes open!! It is SO frustrating ~ specially when I am busy. :( The only thing that stops it is not eating gluten. :ph34r:

traveljunkie Rookie

The first time that happened to me, I was driving. I was so scared, and drove to my drs office. They put me on a heart monitor. Duh...I knew they were way off because I had just eaten lunch and knew I was having some kind of reaction. That was almost 3 years ago. I had about 6 more episodes of nearly passing out before I learned what was happening. I haven't had that happen since going gluten-free.

Charlene

CMCM Rising Star

I had been eating really minimal gluten before Thanksgiving, and then one evening and next day I had a major gluten fest, and late afternoon that second day I suddenly got unbelievable dizzy and nauseated, and I had to lay down for about 5 hours before any of the dizziness lifted. I was so dizzy I was even spinning with my eyes closed, and it was horrible. Scared me to death, too. The next day or two the dizziness was gone, but I felt nauseated...less so, but it was still there. And digestion was by that point messed up, too. I had NEVER had such a reaction....I'd often had nausea a couple of hours after eating, and the D, but not the extreme dizziness with it. All I could figure was that I hadn't had much gluten for awhile, and then virtually everything I ate for 3 meals was total gluten.

My mom reminded me of an incident when I was in high school...we were in a store and I nearly blacked out for no apparent reason.

loraleena Contributor
Hi everyone,

I tried normal wheat pizza two nights ago after 19 months on the gluten-free diet. It was delicious, but 45 minutes later, I was PASSED OUT "COLD"- snoring. The next morning I felt like I has been hit by a truck and was in a complete fog most of the day. I felt like I had a hangover, in fact, but without the stomach upset. My stomach was weirdly calm. I had absolutely NO GI symptoms from the pizza, which I found strange, because I react nearly every time I eat in a restaurant - even ones who cater to gluten-free clients.

So...has this ever happened to anyone? I am starting new allergy tests this week to test for other food allergies. My celiac specialist thinks I have non-celiac gluten intolerance(since I don't carry the genes for celiac), but I have agreed to a gluten challenge and the other food allergy testing (mostly to see if it's changed since I have been gluten-free). In the back of my mind, i am starting to think I am allergic to soy, corn or casein instead of wheat.

Thoughts, anyone?

Thanks,

Kathleen

The symptoms you describe can be symptoms. After being gluten free for a couple weeks this summer I gave in to a quesadilla. Literally while was still eating fatigue and severe brain fog set in. This was followed by shakes, racing heartbeat ,fever, sore throat, diareaha and nausea. This lasted a day and a half. The 2nd day after I vomited violently for half a day. Needless to say the temptation is gone!! I have been glutened twice since. The main symptoms are brain fog, fatigue, chills and fever.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,300
    • Most Online (within 30 mins)
      7,748

    Liss28
    Newest Member
    Liss28
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Wheatwacked
      How high is too high?  I take 10,000 IU vitamin D3 every day.  My blood is stable at 80 ng/ml (200 nmol/L).  Even at 10,000 a day it took 8 years to raise it to 80.  Higher levels of 25(OH)D in blood can moderate the autoimmune attack.  Vitamin D Is Not as Toxic as Was Once Thought Lower vitamin D levels have also been associated with increased OCD symptom severity.  This is a most dangerous popular belief. As mentioned you are suffering from vitamin and mineral deficiencies.  Part of the recovery, that is never explained by doctors, is replenishing your deficits.  Celiac Disease is a disease of malabsorption.  The Western diet is a diet of deficiency.  That is why many processed foods are fortified.  Gluten free foods are exempt.   "I’ve been completely asymptomatic since diagnosis."  There are 200 symptoms that can be caused by Celiac Disease and the malabsorbtion it can cause.     • "Floating, undigested stools for over a year now. Dont think its related to celiac as it was like this since im 17 and not 13-16( i got diagnosed at 13). " Many are misdiagnosed as gall bladder disease.  Choline is needed to create the bile salts needed to digest fat.  90% of our population is deficient.  Eggs and beef are the best source.  The RDA (minimum daily allowance is 500 mg to 3500 mg daily.  One egg has 27% DV.  Broccoli, chopped, boiled, drained, ½ cup only has 7%.  Low choline can cause Non Alcoholic Fatty Liver Disease.   Choline and Risk of Neural Tube Defects in a Folate-fortified Population; Could we be overlooking a potential choline crisis in the United Kingdom?;   Choline was formerly called vitamin B4.  I prefer phoshphatidyl choline for supplementation as it is the form we get in food.   • Chronic back pain started gradually, worsens with movement, lots of cracking/popping sounds.  Vitamin D deficiency may be linked to chronic back pain, But I took levothyroxine for slightly low FT4 levels.  I supplement Iodine by taking Liquid Iodine.  50 mcg per drop.  The RDA is 150 mcg to 1000 mcg in the US.  In Japan it is 150 mcg to 3000 mcg.  I take 600 mcg a day. Since 1970 the intake of iodine has decreased in the US by 50%.  Hypothyroidism has increased 50%.  Insufficient iodine leads to the thyroid gland working harder to produce these hormones, and if it cannot keep up, hypothyroidism can develop, according to the Mayo Clinic.   Iodine Insufficiency in America: The Neglected Pandemic.   I see improvement in muscle tone, healing, brain fog since taking the Liquid Iodine.  I could not eat enough seaweed. B1 stops the cramps in my feet B6 speeds up gastric empying and works on my freezing toes at night.  250 mg several times a day sometimes.  Also seems to be helping bowel regularity. 5 mg Lithium Orotate helped me with overthinking.   10,000 IU vitamin D to control autoimmune, mental health. 500 mg Thiamine - neurologic symptoms 500 mg Nicotinic Acid - increase capillary blood flow 500 mg Pantothenic Acid - creates energy from glucose Krebs Cycle 1000 mcg B12 - creates hemoglobin for oxygen transport 500 mg Taurine - essential amino acid, a powerful antioxident that we make indogenously so it is officially labeled "Conditional Essential" as Choline used to be, but not enough when sickness increases inflammation. reduces Reactivite Oxygen Species (ROS are are free radicals.). 840 mg Phosphatidly Choline x 3 - essential for fat digestion, gall bladder, liver, brain fog, cell membranes, prevent congenital spinal defects (along with B6, B12, folate, Taurine. Iodine - muscle tone, testosterone, hyper and hypo thyroid, slow healing.  600 mcg of Liquid Iodine.  Sometimes twice a day, usually added to a drink.
    • Scott Adams
      I completely understand the frustration of finding reliable gluten-free ingredients—it's exhausting when trusted products disappear or companies don't respond to safety inquiries. For teff flour in bulk, check out Azure Standard or Bulk Foods; both often carry gluten-free grains in larger quantities and clearly label dedicated facilities. For soy flour, Anthony's Goods tests for gluten and offers bulk options, though always verify their current certifications. For beans, peas, and lentils, Palouse Brand is a great choice—they're GFCO-certified and transparent about their farming practices. As for lentil elbow macaroni, Explore Cuisine offers similar pastas, though cross-contact policies vary. When companies don't respond, I lean on third-party certifications (GFCO, NSF) or stick with brands like Jovial or Edward & Sons that prioritize allergen safety. It's a constant hunt, but hopefully these leads help! Have you tried local co-ops or ethnic markets for teff? Sometimes they stock bulk African or Indian brands with clear labeling.
    • Scott Adams
      Beans in desserts are a fantastic way to add moisture, structure, and protein while keeping recipes gluten-free. Black bean brownies are a classic, but other beans like adzuki and pinto can also work well—adzuki beans are naturally sweet and often used in Asian desserts, making them great for cookies or cakes. Lentils, especially red lentils, blend smoothly into batters and can replace flour in recipes like blondies or muffins. Since you’re allergic to chickpeas, you might try navy beans or cannellini beans for a milder flavor in vanilla-based desserts. For less crumbliness, blending cooked beans into a paste helps bind the dough, and adding a bit of xanthan gum (if tolerated) can improve texture. If you’re experimenting, start with recipes that replace half the flour with bean purée before going fully flourless. Have you tried using aquafaba (bean liquid) as an egg substitute? It works wonders in gluten-free baking too!
    • lmemsm
      This may make you feel better about cross-contamination: https://nationalceliac.org/celiac-disease-questions/do-i-need-new-designated-pans-plates-and-utensils/ https://theceliacscene.com/rethinking-cross-contamination-no-need-to-be-so-careful/ I use Tom's of Maine or a toothpaste that states it's gluten free.  I have allergic reactions to some toothpastes so some of the toothpastes in health food stores are usually safer for me. They're typically gluten free as well. Spices can contain cross-contamination from gluten.  There are a few lists online of spices that are safe for celiacs.  I also grow my own herbs and use them in place of store bought when I can.  I think Badia lists their spices as gluten free and Spice Lab has some gluten free too. Knitty Kitty has a great point about nutritional deficiencies and B vitamins.  I got a lot of aches and pains when I got off gluten.  I tried to replace wheat with other healthy grains like teff, buckwheat and sorghum.  Limiting one's diet too much and not getting enough vitamins, can make someone feel worse.  A lot of the gluten free foods in the stores are made with lower quality ingredients than the wheat varieties.  I try to replace all my foods with homemade options.  Then I know the quality of the ingredients and which vitamins I may be high or low in.  Probiotics or prebiotics can help with bathroom issues.  Better to get them in foods if possible and not pill form.  My doctors keep recommending magnesium too.  It's not supposed to be taken alone, but they don't seem to care about that.  It's easy for vitamin D to be low too.  That was another thing doctors told me to take.  Unfortunately, they didn't monitor it and it went too high.  Again, better from natural sources like food and sunlight.  However, supplementing can help if you're not getting enough.  Some sources say to take D with K2.  You may want to have iodine levels checked.  If you add iodine, make sure to get sufficient selenium for thyroid.  You can get iodine naturally in most seaweed.  Nori may also be one of the few non-animal sources for B12.  Brazil nuts are a good source of selenium and you only need a few a day to meet RDA.  Some brands of nuts specifically say gluten free.  Unfortunately, there are issues with Brazil nut production and they're much harder to find this year. The more you can vary your diet the better.  One study said aim for at least 30 different foods in a week.  You might want to try kiwi fruit.  There were some studies that said eating kiwi improved mood.  It also has a covering which most people don't eat, so that should protect what's inside from contamination. I've limited my diet quite a bit over the years because of migraines, so I know how uncomfortable it can be finding safe foods.  However, I'm afraid limiting diets like that may actually be causing more harm than good.  It's something I'm trying to work on.  I keep trying to expand the number of foods I eat and my recipe repertoire.  I made a list of brands of foods that I've found that are gluten free so I have a guide when I'm shopping.  
    • knitty kitty
      Hello, @Dora77, I agree with you that your doctors aren't very knowledgeable about Celiac Disease.  My doctors didn't recognize nutritional deficiencies either.  I became very deficient in vitamins before I was diagnosed, so having experienced similar, I understand what a difficult time you're having.   Poor absorption of essential nutrients is caused by the damage done to the intestines by Celiac Disease.  The gluten free diet can be low in essential nutrients, so supplementing to boost your absorption is beneficial.  New symptoms can develop or worsen as one becomes more and more deficient.   There's eight essential B vitamins that our bodies cannot make, so they must come from our food and supplements.  These eight B vitamins work together, like instruments in an orchestra.  They need to be supplemented together with essential minerals like magnesium.   Deficiencies in the B vitamins can have overlapping symptoms.  Some symptoms can be traced to specific B vitamins.  OCD can be traced to low Pyridoxine Vitamin B 6.  Yes, I had OCD and washed my hands until my skin cracked and bled.  ADHD symptoms can be traced to low Thiamine Vitamin B 1.  ADHD is something one is born with.  People who are born with ADHD have a metabolic problem with getting sufficient thiamine into their brain cells.  People who develop symptoms of ADHD later in life are more likely to be low in Thiamine.  The same symptoms appear if one is not getting sufficient thiamine from the diet.  Yes, I developed symptoms of ADHD.  These symptoms improved and disappeared after supplementing with Thiamine and the other essential nutrients. I was diagnosed with Type Two Diabetes.  99% of diabetics of both types are deficient in Thiamine because our kidneys don't re-absorb thiamine properly.  Thiamine is needed to make insulin and digestive enzymes in the pancreas.  Poor digestion (floating, undigested stools) can result with insufficient pancreatic enzymes.  The gall bladder (upper right quadrant) needs thiamine to make and release bile which also helps with digestion.  Constipation is also a symptom of Thiamine and magnesium deficiencies.  The thyroid is another organ that uses lots of Thiamine, too.  Low thyroid hormones can be due to insufficient thiamine, selenium, iron, and iodine.  Swelling of hands, face and feet are also symptoms of thiamine insufficiency.   Our bodies use thiamine to make energy so organs and tissues can function.  Thiamine cannot be stored longer than three weeks.  If our stores are not replenished every day, we can run out of Thiamine quickly.  If we do get some thiamine from our diet, symptoms can wax and wane mysteriously, because a twenty percent increase in dietary thiamine causes an eighty percent improvement in brain function and symptoms.  Thiamine interacts with all the other vitamins in some way.  Many other vitamins and their metabolic processes won't work without thiamine.  In Celiac Disease you are apt to be low in all the essential nutrients, not just thiamine, but thiamine deficiency symptoms may appear first. Talk to your dietician about eating a nutritionally dense gluten free diet.  Keep in mind that processed gluten free foods do not contain sufficient vitamins to be useful.  Processed gluten free foods are filled with saturated fats and excess fiber (that could explain your constipation).  Dairy products, milk and cheese can cause problems because Casein, the protein in dairy, causes the same autoimmune reaction that gluten does in some.  Your current restricted diet is dangerous to your health.  I followed the Autoimmune Protocol Diet (Dr. Sarah Ballantyne).  It's a Paleo diet that promotes intestinal healing.   Discuss with your doctors about correcting nutritional deficiencies as soon as possible.   Interesting reading... https://pubmed.ncbi.nlm.nih.gov/34165060/ https://pubmed.ncbi.nlm.nih.gov/21816221/#:~:text=Lipid-soluble thiamin precursors can,and attention deficit%2Fhyperactivity disorder.
×
×
  • Create New...