Increased Sensitivity To Gluten

[mikehall117]

I have been gluten-free for 14 days now and the transformation has been quite remarkable. However I accidentally consumed Gluten at the weekend while visiting my parents. My father cooked a meal and added Soy Sauce which contains Wheat Extracts and Wheat Dextrose. He was convinced that a small amount wouldn't do me any harm and didn't bother to tell me about it. I then rather stupidly had a very small glass of beer, thinking that I would be ok. Within a few hours I was feeling tired and uncomfortable and it's now 36 hours later I now feel very unwell with bloating, Big D, Migraine, Irritability, muscle aches and fatigue. The strange thing is that I feel much much worse than I would normally do when I was eating Gluten every day!

What I would like to know is whether staying gluten-free for two weeks now means that when I eat even the smallest amount of Gluten I am going to feel like this - i.e. considerably worse than when I ate Gluten every day. Could it be that my stomach and intestines have started to heal and so are now far more sensitive?

How sensitive am I going to get? Am I going to have to avoid sharing a toaster and cookware? My doctor didn't tell me any of this and I am confused and upset and would really appreciate any support and advice I can find.

[RiceGuy]

Yes, it is common to have an increased sensitivity once you've been gluten-free for a while. Last I read, there didn't seem to be solid research to explain why. Many suggest that the body is simply more capable of reacting, rather than being overwhelmed.

Yes, you'll need to get a dedicated gluten-free toaster. Many on this board choose to keep separate cookware as well. How much you have to replace depends somewhat on how diligent and careful you are about cleaning them. Scratched pans, wooden utensils, cast iron, or anything with a surface to which gluten can cling is asking for trouble. I'd suggest checking the dish soap you use, and be sure to keep a separate dish sponge. Wash the utensils you use separately, though many say their dishwasher does well enough.

Also, it's a good idea to keep boxed gluten-free things in a separate cabinet/drawer/area, so they don't get contaminated. If someone is using wheat flour, stay out of the kitchen. Make sure everyone in your home understands how important it is to clean up after themselves.

[samcarter]

I think what happens is that while we're still eating gluten, the problems are our "normal". I know I thought everybody else had pain when they used the bathroom, or felt incredibly lethargic by 5 pm, and had no motivation to be active.

once I went off gluten, I felt so different! Then when I get glutened, what used to be my "normal" is now obviously not. If that makes sense. The symptoms you get after being glutened are more pronounced partly because you're noticing the difference between being well and being on gluten.

Also, yes, we get more sensitive because our bodies know what it's like to feel good! I think our bodies have a natural defense mechanism against substances that are bad for us individually, and once we clear the system that mechanism can work better.

I would supply your dad with wheat-free, gluten free cooking ingredients (LaChoy soy sauce is gluten free!) next time he wants to make you a meal. And try to impress upon him that yes, small amounts of gluten is STILL gluten. It's not about quantity.