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How Bad Should "woops'" Make Me Feel After 2 Years gluten-free

mamies8

By mamies8
in Coping with Celiac Disease

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mamies8 Newbie
mamies8
Posted

So I have been gluten-free for over two years now. I have had minor hidden gluten accidents and would suffer for it, but my question is as time goes on do you become more sesitive and when a "whoops" does hapeen are the side effects more severe than they used to be? For the past several days I have had some pretty nasty GI problems and they seem so much worse than when it's happened before. As a side note, does sensitivity become so bad that if dishes have trace amounts of gluten on them that didn't get washed off, can that give me a relapse? Thanks!

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tiggsy Newbie
tiggsy
Posted
So... do you become more sesitive and when a "whoops" does hapeen are the side effects more severe than they used to be?

Most people do find this to be the case.

Does sensitivity become so bad that if dishes have trace amounts of gluten on them that didn't get washed off, can that give me a relapse?

Whatever your symptoms may be, trace amounts of gluten will always cause you damage. This is because is acts like a trigger which turns on your body's reaction to attack itself.

luvs2eat Collaborator
luvs2eat
Posted

The longer I've been gluten free, the more sensitive I've become. In the beginning, my "glutened" symptoms were milder... similar to my original symptoms... loud tummy and diarrhea. The more sensitive I became my "glutened" symptoms includes severe nausea and vomiting and the diarrhea and really sore tummy lasts for several days.

NorthernElf Enthusiast
NorthernElf
Posted

I too have found that I have gotten way more sensitive to gluten over time - from not having it. It hardly seems fair - I could hire myself out as a gluten detector !

Anyway, over time I have purchased all my own kitchen stuff to keep things gluten-free. I do find that when I am at relatives I feel a bit ill after a couple of days or so, & I try so hard ! My theory is that spatulas, strainers, pans, etc. get me. Well, I stay away from strainers, that's a bad one ! It seems to me to be a cummulative effect - a tiny amount here or there is one thing, but keep getting that tiny amount and it adds up ! <_<

mamies8 Newbie
mamies8
Posted
  • Author
I too have found that I have gotten way more sensitive to gluten over time - from not having it. It hardly seems fair - I could hire myself out as a gluten detector !

Anyway, over time I have purchased all my own kitchen stuff to keep things gluten-free. I do find that when I am at relatives I feel a bit ill after a couple of days or so, & I try so hard ! My theory is that spatulas, strainers, pans, etc. get me. Well, I stay away from strainers, that's a bad one ! It seems to me to be a cummulative effect - a tiny amount here or there is one thing, but keep getting that tiny amount and it adds up ! <_<

It's so good to hear someone else who feels like using other peoples dishes is a gluten-free no no! I love my family to death but when you go to the silver wear drawer and the tray is full of mysterious "crumbs", my stomach starts growling before I even touch the fork!

jenngolightly Contributor
jenngolightly
Posted
It's so good to hear someone else who feels like using other peoples dishes is a gluten-free no no! I love my family to death but when you go to the silver wear drawer and the tray is full of mysterious "crumbs", my stomach starts growling before I even touch the fork!

I have the same worries about silverware and gluten.

Even at my own home (not all of us are gluten-free, but we are very careful to keep things separate), I always wash my forks/spoons/whatever before I eat. Those nasty crumbs find there way to every nook or the dishwasher deposited gluten without rinsing thoroughly. I even quickly rewash pans/corningware/mixing bowls before I use them. I'm so paranoid that some speck will fly off someone's food (bread is now banned - but there's still gluten cereals and chips and other food) and onto cookware, so I take extra precautions. I have gluten free-only pans and other cooking necessities and they live in a dedicated cabinet, but I've been cc'd too many times to think that the bowl that I washed two weeks ago is still safe to use. Plus, it's gross to see all that gunk in the silverware drawer - gluten or not. :-) What is that stuff and how did it get in there??? lol

When I go to other peoples' houses, I rewash silverware and plate and glass before I eat. At least I can control that. I'm used to being high-maintenance by now (2+years). Always use a paper towel to dry! It's so gross to think what's on the kitchen towel.

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