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

What Happens Why You Get Glutened?


wendstress

Recommended Posts

wendstress Rookie

Just curious.... I'm new to this and trying to identify when I've come in contact with gluten, or if I'm just experiencing a "down" associated with the healing process....

Last night I am sure I got glutened - it was either fruit dip or wine. Had a near-migraine that came out of no where and my belly blew up to 4x normal. Didn't get any D, but I still have the headache 24+ hours later.

Fruit dip - had some earlier in the day setting up for my son's BDay party - no reaction. Ingredients listed "natural flavors", everything else was OK. Then I had some literally 5 minutes before my head exploded.

Wine (Beringer White Zinfandel) - timing makes me suspect this one - headache started 20-30 minutes after having about 1/3 of a glass.... Then I tried to finish the glass later and had another headache surge 15 minutes later.... I thought wine was gluten-free??

I'm still trying to learn my body and what was a true glutening....vs. the ups and downs I've experienced with the healing process.

What happens to you when you get glutened???

How quickly to symptoms start?

How long do symptoms last?


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



Celiac.com Sponsor (A8-M):



mamaw Community Regular

Hello

All though not gluten the suphites in wine cause many to react with migraines & other things. It is not uncommon to notice other sensitivities to foods..I think many just become accustom to noticing changes in their digestive systems that were over looked before.Nightshade veggies also give many a royal pain.....potatoes, eggplant, peppers & more.

I don't know what was in the dip but if any dairy was in it that too can cause issues as well for some.

hth

blessings

mamaw

ang1e0251 Contributor

Also the natural flavors are sometimes made with barley malt. You have to call the company for that one. Your instincts are probably right about the wine. It is a headache trigger for some.

julirama723 Contributor

I'm no doctor, but to me, it seems like the wine might be the culprit. It also might be something other than gluten, like sulfites, or perhaps some sort of fining agent used in the wine-making process.

The onset of symptoms (20-30 min. after consumption) mimics my GI troubles when I get them. BUT, I see symptoms that quickly regardless of if it's gluten or simply another food intolerance. You could contact the company and see what they say about the gluten-free status of their wines and/or the process they use to make the wines, that might help a bit.

Do you have any other food intolerances that might be coming into play here? Do you drink other types of wine or alcohol with no problems? I know that some people just can't handle alcohol right away, as it's rather rough on a body that's still healing.

---------

When I get glutened, I usually see a reaction about 30 minutes after I've eaten. I have a whole gamut of GI problems (gas, bloating, cramping, abdominal pain, abdominal distention) and usually I become incredibly exhausted. Generally if I have D, it will hit about 12 hours later. Less frequently, I'll have a migraine as more of a gluten "detox" symptom. If I've only had a tiny tiny amount, my GI symptoms seem to abate more quickly, though the exhaustion usually lasts for a week. If I've somehow consumed a larger amount, I can be stuck in the bathroom for days...

wendstress Rookie

Thanks for the suggestions. I don't drink wine very often (6-8 times a year?)....but was curious, so I had a glass of a different type of wine last night. No effect. Who knows. In the past (prior to my gluten free days), wine never bothered me.

I had a headache for nearly 3 days.... Ouch!

I am not aware of any other food intolerances... But I'm not naive and certainly realize I could have them and just haven't figured it out yet. I'm new to celiac disease, and also have Lymphycytic colitis to boot. I've been steadily feeling better, with few setbacks, so I'm just going to keep doing what I am doing.

Hummingbird4 Explorer

For me, nothing. No reaction. I know for a fact I was glutened on vacation a couple of weeks ago (found out after the fact), and I had no reaction whatsoever.

It seems odd that the wine would cause the belly bloat. Headache, I could see, but not the belly swelling up. Hmmm. Are you sure you didn't eat anything else that might have caused it?

Archived

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

  • 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. - xxnonamexx replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      43

      My journey is it gluten or fiber?

    2. - knitty kitty replied to Charlie1946's topic in Related Issues & Disorders
      45

      Severe severe mouth pain

    3. - Lkg5 replied to Charlie1946's topic in Related Issues & Disorders
      45

      Severe severe mouth pain

    4. - Charlie1946 replied to Charlie1946's topic in Related Issues & Disorders
      45

      Severe severe mouth pain

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,098
    • Most Online (within 30 mins)
      7,748

    BothySmithy
    Newest Member
    BothySmithy
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • xxnonamexx
      I have taken the vitamins for a week. Haven't noticed any major changes but I will give it more time to see.
    • knitty kitty
      @Charlie1946,  Sorry I sidetracked your thread a bit.  Apologies. Proton pump inhibitors, like Omeprazole, change the pH in our gastrointestinal systems which allows opportunistic microbes to move in and take over.  Have you been checked for SIBO?  There's a significant link between length of Omeprazole use and SIBO.  I had SIBO, thrush (Candida) and lichen planus and other problems while I was on Omeprazole.  I had to stop taking it.  It was a horrible time, so I understand how painful and frustrating it is.   You change your microbiome (the bacteria and microbes living inside you) by changing what you eat.  They eat what you eat.  Change the menu and you get different customers.   I changed my diet.  I cut out dairy because I was reacting to the casein and lactose.  I cut out all processed foods and most carbohydrates. I ate meat and veggies mostly, some fruit like apples and mandarin oranges.  By cutting out all the excess carbohydrates, lactose, and empty carbs in processed gluten-free foods, the opportunistic microbes get starved out.  SIBO bacteria send chemical messages to our brains demanding more carbs, so be prepared for carb cravings, but don't let the microbiome control you!   The skin and digestive system is continuous.  The health of our outside skin reflects the health of our gastrointestinal system.  Essential B vitamins, like Thiamine B 1 and especially Niacin B 3, are needed to repair intestinal damage and keep bad bacteria in check.  Niacin helps improve not only the intestinal tract, but also the skin.  Sebaceous Hyperplasia is linked to being low in Niacin B 3.  Lichen Planus is treated with Niacinamide, a form of Niacin B 3.   Vitamins are chemical compounds that our bodies cannot make.  We must get them from our food.  If our food isn't digested well (low stomach acid from Omeprazole causes poor digestion), then vitamins aren't released well.  Plus there's a layer of SIBO bacteria absorbing our vitamins first between the food we've eaten and our inflamed and damaged villi that may have difficulty absorbing the vitamins.  So, taking vitamin supplements is a way to boost absorption of essential nutrients that will allow the body to fight off the microbes, repair and heal.   Doctors are taught in medical learning institutions funded by pharmaceutical companies.  The importance of nutrition is downplayed and called old fashioned.  Doctors are taught we have plenty to eat, so no one gets nutritional deficiency diseases anymore.  But we do, as people with Celiac disease, with impaired absorption.  Nutritional needs need to be addressed first with us.  Vitamins cannot be patented because they are natural substances.  But pharmaceutical drugs can be.  There's more money to be made selling pharmaceutical drugs than vitamins.   Makes me wonder how much illness could be prevented if people were screened for Celiac disease much earlier in life, instead of after they've been ill and medicated for years.   Talk to your doctor and dietician about supplementing essential vitamins and minerals.   Interesting Reading: The Duration of Proton Pump Inhibitor Therapy and the Risk of Small Intestinal Bacterial Overgrowth: A Systematic Review and Meta-Analysis https://pmc.ncbi.nlm.nih.gov/articles/PMC12250812/#:~:text=The long-term use of,overgrowth dynamics is less clear. Lichenoid drug eruption with proton pump inhibitors https://pmc.ncbi.nlm.nih.gov/articles/PMC27275/ Nicotinamide: A Multifaceted Molecule in Skin Health and Beyond https://pmc.ncbi.nlm.nih.gov/articles/PMC11857428/
    • Lkg5
      My sebaceous hyperplasia and thrush disappeared when I stopped all dairy.
    • Charlie1946
      @knitty kitty Thank you so much for all that information! I will be sure to check it out and ask my doctor.  I am just at a loss, I am on my 2nd round of miracle mouthwash and I brush and scrape my tongue and (sorry this is gross) it's still coated in the middle 
    • Aretaeus Cappadocia
      Traditional brown rice vinegars are made by fermenting brown rice and water with koji (Kōji 麹). The gluten risk comes from the method of preparing the koji: rice, wheat or barley may be used. Regardless of the starting grain, "koji" typically will be listed as an ingredient, and that term alone does not indicate gluten status. I called Eden Foods regarding their product "Organic Brown Rice Vinegar" (product of Japan) to ask how their product is made. They gave me a clear answer that they >do< use rice and they >do not< use wheat or barley in preparing their koji. FWIW, the product itself does not contain any labeling about gluten, gluten risk, or gluten safety. Based on Eden's statement, I am going to trust that this product is gluten safe and use it.
×
×
  • 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.