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Do I Have A Sensitivity

valeriek

By valeriek
in Coping with Celiac Disease

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valeriek Apprentice
valeriek
Posted

Hi

I never new I had celiacs. I went for an annual physical and my blood work came back and I wasnt absorbing vitamins. So i went to GI and was diagnosed after endoscopy.

So here is what I am wondering...I know not to eat gluten and I dont at all. But do i really have to worry about getting sick if I actually do eat some accidently? And what kind of sick do people get from eating it. I dont understand. So I assume I donnot have a sensitivity I just cant eat it because of the vitamin issue. So if I do get some some how I wont get sick....right?

I really need to know the answer to this. My Dr cant even answer it.

Thanks

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lizard00 Enthusiast
lizard00
Posted

As you know, it's very possible to be asymptomatic and have celiac, although I wouldn't consider you that... since you posted about nausea, that could be your symptom.

Either way, peoples sensitivity levels do vary, and what might make me sick may not bother another. You may be CC'd and not know it. That can be both a blessing and a curse, because if you don't know you have been glutened, it can make it harder to be as strict as is necessary. So, you may or may not actually feel the physical effects of eating gluten. But, just remember that even though you may not feel it, doesn't mean there isn't a reaction occurring.

I've also heard that some people become more sensitive to gluten the longer they are gluten-free, while others tend to become less sensitive as times goes on. There are a lot of mysteries to this disease.

SalmonNationWoman Newbie
SalmonNationWoman
Posted

Yes, you should be concerned about accidental exposures. While everybody responds differently to this kind of scenario, I don't know any Celiac/Gluten-Intolerant person that doesn't have some sort of symptoms that lets them know they've been exposed.

Most people at time of diagnosis don't have the classic Celiac symptoms and often present with only one, seeemingly unrelated problem like anemia, vitamin deficiencies, acid reflux, osteoporosis, cognitive delay, dermatitis (Dermatitis Herpetiformis and others) and even misdiagnoses like Fibromyalgia and Chronic Fatigue Symdrome.

You need to read your body and determine what sensations and symptoms indicate to you that you may ahve been accidentally exposed. I didn't have hardly any GI symptoms when I went gluten-free but some recent exposures had me in bed for several days with severe adominal pain, indicating I've become more sensitive as I've "cleaned up" my act.

What I've reconciled myself with is that the "normal" world is pretty inhospitable to those with gluten intolerance and food allergies. Social circles and family can be the toughest to deal with during the early stages of this lifestyle. Be prepared for old aquaintances to drift away and to make new friends that better understand your needs.

valeriek Apprentice
valeriek
Posted
  • Author

I need more answers please

sbj Rookie
sbj
Posted
I never new I had celiacs. I went for an annual physical and my blood work came back and I wasnt absorbing vitamins. So i went to GI and was diagnosed after endoscopy. So here is what I am wondering...I know not to eat gluten and I dont at all. But do i really have to worry about getting sick if I actually do eat some accidently? And what kind of sick do people get from eating it. I dont understand. So I assume I donnot have a sensitivity I just cant eat it because of the vitamin issue. So if I do get some some how I wont get sick....right? I really need to know the answer to this. My Dr cant even answer it.

I never knew I had celiac disease, either. I got diagnosed via endoscopy when the doctors were looking for something else. I had no symptoms. I have been gluten free for 6 months (I believe) and I can think of one time when I for sure ate gluten. Even then I did not suffer with any symptoms. I cannot tell if I am getting cross contamination. The only way I will know if I am being successful with my diet is by bloodwork.

So . . . do you have to worry about getting sick? Well, I don't but you could be different.

elye Community Regular
elye
Posted
I never knew I had celiac disease, either. I got diagnosed via endoscopy when the doctors were looking for something else. I had no symptoms. I have been gluten free for 6 months (I believe) and I can think of one time when I for sure ate gluten. Even then I did not suffer with any symptoms. I cannot tell if I am getting cross contamination. The only way I will know if I am being successful with my diet is by bloodwork.

So . . . do you have to worry about getting sick? Well, I don't but you could be different.

Just curious, sbj -- how long have you been gluten-free? I was diagnosed four years ago, a diagnosis right out of left field. I had no symptoms, with the exception of low iron. It took over six months for me to start noticing symptoms when I accidentally consumed gluten, and at first they were not heavy-duty. Then, once I was at a year gluten-free, I was (and have been ever since) experiencing the classic symptoms when I was cross-contaminated, very noticeable: cramps, bloating, D.

Valerie, you need to stay away from gluten because it causes your immune system to launch an inappropriate attack on the protein. The antibodies can damage every organ in the body, including the brain, skin, liver, pancreas. . . .....not to mention the obvious damage it will do to your lower intestine. Cancer can result. You've come to the right place for support and advice! :)

sbj Rookie
sbj
Posted
Just curious, sbj -- how long have you been gluten-free? I was diagnosed four years ago, a diagnosis right out of left field. I had no symptoms, with the exception of low iron. It took over six months for me to start noticing symptoms when I accidentally consumed gluten, and at first they were not heavy-duty. Then, once I was at a year gluten-free, I was (and have been ever since) experiencing the classic symptoms when I was cross-contaminated, very noticeable: cramps, bloating, D.

I'm gluten free for a mere six months now, near as I can remember. So I'm just a baby at this! I realize that many have noticed their sensitivity to gluten increasing with time as they remain gluten free. So far that is not the case with me but who knows what the future will bring? I know that some people can become suddenly sensitive to gluten after only being gluten free for a couple of weeks! That certainly did not happen to me. In a way I am hoping that I do become more sensitive so that I can recognize cross contamination - but nothing so far. Right now it's just a toss of the dice. I'm avoiding gluten as best I can but there is the chance that I am getting CC. I have no way to know other than bloodwork.

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      Seeking advice on potential gluten challenge

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      Thanks so much! 
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      Seeking advice on potential gluten challenge

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    • JudyLou
      Seeking advice on potential gluten challenge

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      Thank you so much for the clarification! Yes to these questions: Have you consulted dietician?  Have you been checked for nutritional deficiencies?  Osteoporosis? Thyroid? Anemia?  Do you take any supplements, or vitamins? I’m within healthy range for nutritional tests, thyroid and am not anemic. I do have osteopenia. I don’t take any medications, and the dietician was actually a nutritionist (not sure if that is the same thing) recommended by my physician at the time to better understand gluten free eating.    I almost wish the gluten exposure had triggered something, so at least I’d know what’s going on. So confusing!    Many thanks! 
    • knitty kitty
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      By knitty kitty · Posted

      @JudyLou,  I have dermatitis herpetiformis, too!  And...big drum roll... Niacin improves dermatitis herpetiformis!   Niacin is very important to skin health and intestinal health.   You're correct.  dermatitis herpetiformis usually occurs on extensor muscles, but dermatitis herpetiformis is also pressure sensitive, so blisters can form where clothing puts pressure on the skin. Elastic waist bands, bulky seams on clothing, watch bands, hats.  Rolled up sleeves or my purse hanging on my arm would make me break out on the insides of my elbows.  I have had a blister on my finger where my pen rested as I write.  Foods high in Iodine can cause an outbreak and exacerbate dermatitis herpetiformis. You've been on the gluten free diet for a long time.  Our gluten free diet can be low in vitamins and minerals, especially if processed gluten free foods are consumed.  Those aren't fortified with vitamins like gluten containing products are.  Have you consulted dietician?  Have you been checked for nutritional deficiencies?  Osteoporosis? Thyroid? Anemia?  Do you take any supplements, medicine, or vitamins? Niacin deficiency is connected to anemia.  Anemia can cause false negatives on tTg IgA tests.  A person can be on that borderline where symptoms wax and wane for years, surviving, but not thriving.  We have a higher metabolic need for more nutrients when we're sick or emotionally stressed which can deplete the small amount of vitamins we can store in our bodies and symptoms reappear.   Exposure to gluten (and casein in those sensitive to it) can cause an increased immune response and inflammation for months afterwards. The immune cells that make tTg IgA antibodies which are triggered today are going to live for about two years. During that time, inflammation is heightened.  Those immune cells only replicate when triggered.  If those immune cells don't get triggered again for about two years, they die without leaving any descendents programmed to trigger on gluten and casein.  The immune system forgets gluten and casein need to be attacked.  The Celiac genes turn off.  This is remission.    Some people in remission report being able to consume gluten again without consequence.   However, another triggering event can turn the Celiac genes on again.   Celiac genes are turned on by a triggering event (physical or emotional stress).  There's some evidence that thiamine insufficiency contributes to the turning on of autoimmune genes.  There is an increased biological need for thiamine when we are physically or emotionally stressed.  Thiamine cannot be stored for more than twenty-one days and may be depleted in as little as three during physical and emotional stresses. Mitochondria without sufficient thiamine become damaged and don't function properly.  This gets relayed to the genes and autoimmune disease genes turn on.  Thiamine and other B vitamins, minerals, and other nutrients are needed to replace the dysfunctional mitochondria and repair the damage to the body.   I recommend getting checked for vitamin and mineral deficiencies.  More than just Vitamin D and B12.  A gluten challenge would definitely be a stressor capable of precipitating further vitamin deficiencies and health consequences.   Best wishes!    
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