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How Do You Know When You Get Glutened?

loxleynew

By loxleynew
in Coping with Celiac Disease

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loxleynew Apprentice
loxleynew
Posted

So after just over 3 months of being gluten free I feel a little bit better in some ways, however not totally. How do you all know when you have been glutened? Even if by just one crumb. Since my symptoms havn't totally disappeared (fatigue remains along with some digestive problems) so I do not know what is still causing it.

Do you all just keep a food diary of everything you ate and go back to it to see if it was possibly gluten or something else? I also read sometimes you don't actually feel bad until hours if not days after you have been glutened. Is this just random depending on the person?

Thanks,

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MaryJones2 Enthusiast
MaryJones2
Posted

It took a couple of years for me to completely heal and keeping a journal helped quite a bit. Sometimes I don't quite realize that I've been glutened until about the 3rd day when I go wow I've felt like complete dirt for the past 3 days and then I go back and look and can pinpoint when it happened and what it was.

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    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
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      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
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      Unexpected gluten exposure risk from cultivated mushrooms

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      Many thanks!
    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

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      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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