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

Became Celiac After Living In England


goatmilkpower

Recommended Posts

goatmilkpower Newbie

Hi I'm new to the board but have had Celiac for approximately the last 2 years. I first developed it when I moved to England from CA for university. I got very ill there losing approximately 20 lbs in four months, and constantly having horrible stomach pains all the time. I've since returned to the states and have been healthy for close to a year now. I was curious if anyone else has developed their Celiac when they went and lived in another country. A family friend has had the same experience as me- living in London for about a year and coming home just as sick as I was, only now discovering that she has it. I'm really interested to see if anyone else has had a similar experience or has any explanation or information about becoming Celiac abroad. Thanks!


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



Celiac.com Sponsor (A8-M):



GFinDC Veteran

Eee-gads, England! You didn't actually eat the food did you? :lol: Kidding!

I got nothing. We have some members from England though.

GFtraingirl Newbie
Hi I'm new to the board but have had Celiac for approximately the last 2 years. I first developed it when I moved to England from CA for university. I got very ill there losing approximately 20 lbs in four months, and constantly having horrible stomach pains all the time. I've since returned to the states and have been healthy for close to a year now. I was curious if anyone else has developed their Celiac when they went and lived in another country. A family friend has had the same experience as me- living in London for about a year and coming home just as sick as I was, only now discovering that she has it. I'm really interested to see if anyone else has had a similar experience or has any explanation or information about becoming Celiac abroad. Thanks!

Hi Goatmilkpowder,

I had a similar experience. I grew up in Norway where I was often sick after I ate - and I could never understand why. After I came to the United States the first time as a 17 year old, I got MUCH worse, although it would take another 30 + years for me to get diagnosed with Celiac.

An autoimmune disease like Celiac can become much worse or even start when you experience stress, even the good kind like going to a new country. If you truly have Celiac, the genes are already in your body - you were born with them, and at the proper time (or WRONG TIME!) those genes can spring into their wrong action and give you full blown autoimmune disease.

Doctors used to think that Celiac was only a childrens disease that was outgrown as the child reached adulthood. We know that is not true, and Celiac can show up at any time in a persons life.

Were you diagnosed with Celiac while in England? How do you know it was Celiac or gluten that caused your stomach problems? It could be other things like different additives in the foods, different kinds of food made from slightly different ingredients than you were used to. You have had no symptoms since you came back to the U.S.?

Hope this might help...

:-)

JustCan Explorer

Interesting post. My senior year of college I studied abroad in Spain for four months and became extremely sick while I was there. I had been somewhat sick my whole life with stomach aches, dizziness, brain fog, etc but nothing compared to how bad it got while I was in Spain and after I came home. After I got home, I went to several doctors and had lots of tests but no one could figure it out. I thought it was yeast so about a year later I started limiting how much bread I had which made a huge difference but didn't actually figure out it was gluten until about 5 years later when I was eating more cereal to be "healthy" and my mom said maybe it's not the yeast it bread, but the wheat itself. Wish someone had said that 10 years earlier.

Anyway, sorry to ramble. I think what the other poster said about a stressful situation is what happened to me. My symptoms were somewhat mild until I went to Spain. My group's first full day there was 9/11 so it was an extremely difficult time to be an American living abroad in addition to the normal stresses of studying abroad. Just glad I ultimately figured it out...it's been life-changing.

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. 0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

    2. - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

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

    3. - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

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

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

    • Total Members
      133,326
    • Most Online (within 30 mins)
      7,748

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

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Scott Adams
      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. 
    • trents
    • Jane02
      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. 
    • Matthias
    • Scott Adams
      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.
×
×
  • 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.