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

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

mamies8

By mamies8
in Coping with Celiac Disease

Recommended Posts

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!

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

Celiac.com Sponsor (A8-M):


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.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,543
    • Most Online (within 30 mins)
      7,748
    yfuvhg
    Newest Member
    yfuvhg
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Beverage
      Diagnosed celiac for 1-2 months ago and everything makes me bloated.

      By Beverage · Posted

      I had a very rough month after diagnosis. No exaggeration, lost so much inflammatory weight, I looked like a bag of bones, underneath i had been literally starving to death. I did start feeling noticeably better after a month of very strict control of my kitchen and home. What are you eating for breakfast and lunch? I ignored my doc and ate oats, yes they were gluten free, but some brands are at the higher end of gluten free. Lots of celics can eat Bob's Red Mill gluten-free oats, but not me. I can now eat them, but they have to be grown and processed according to the "purity protocol" methods. I mail order them, Montana Gluten-Free brand. A food and symptoms and activities log can be helpful in tracking down issues. You might be totally aware, but I have to mention about the risk of airborne gluten. As the doc that diagnosed me warned . . Remember eyes, ears, nose, and mouth all lead to your stomach and intestines.  Are you getting any cross contamination? Airborne gluten? Any pets eating gluten (they eat it, lick themselves, you pet them...)? Any house remodeling? We live in an older home, always fixing something. I've gotten glutened from the dust from cutting into plaster walls, possibly also plywood (glues). The suggestions by many here on vitamin supplements also really helped me. I had some lingering allergies and asthma, which are now 99% gone. I was taking Albuterol inhaler every hour just to breathe, but thiamine in form of benfotiamine kicked that down to 1-2 times a day within a few days of starting it. Also, since cutting out inflammatory seed oils (canola, sunflower, grapeseed, etc) and cooking with real olive oil, avocado oil, ghee, and coconut oil, I have noticed even greater improvement overall and haven't used the inhaler in months! It takes time to weed out everything in your life that contains gluten, and it takes awhile to heal and rebuild your health. At first it's mentally exhausting, overwhelming, even obsessive, but it gets better and second nature.
    • Jsingh
      Protein or fat?

      By Jsingh · Posted

      Hi,  I care for my seven year old daughter with Celiac. After watching her for months, I have figured out that she has problem with two kinds of fats- animal fat and cooking oils. It basically makes her intestine sore enough that she feels spasms when she is upset. It only happens on days when she has eaten more fat than her usual every day diet. (Her usual diet has chia seeds, flaxseeds, and avocado/ pumpkin seeds for fat and an occasional chicken breast.) I stopped using cooking oils last year, and when I reintroduced eggs and dairy, both of which I had held off for a few months thinking it was an issue of the protein like some Celiac patients habe mentioned to be the case, she has reacted in the same fashion as she does with excess fats. So now I wonder if her reaction to dairy and eggs is not really because of protein but fat.   I don't really have a question, just wondering if anyone finds this familiar and if it gets better with time.  Thank you. 
    • Chanda Richard
      High Cost of Gluten-Free Foods

      By Chanda Richard · Posted

      Hello, My name is Chanda and you are not the only one that gose through the same things. I have found that what's easiest for me is finding a few meals each week that last. I have such severe reactions to gluten that it shuts my entire body down. I struggle everyday with i can't eat enough it feels like, when I eat more I lose more weight. Make sure that you look at medication, vitamins and shampoo and conditioner also. They have different things that are less expensive at Walmart. 
    • petitojou
      Frequent nausea after gluten-free diet

      By petitojou · Posted

      Thank you so much! I saw some tips around the forum to make a food diary and now that I know that the community also struggles with corn, egg and soy, the puzzle pieces came together! Just yesterday I tried eating eggs and yes, he’s guilty and charged. Those there are my 3 combo nausea troublemakers. I’m going to adjust my diet ☺️ Also thank you for the information about MCAS! I’m from South America and little it’s talked about it in here. It’s honestly such a game changer now for treatment and recovery. I know I’m free from SIBO and Candida since I’ve been tested for it, but I’m still going to make a endoscopy to test for H. Pylori and Eosinophilic esophagitis (EoE). Thank you again!! Have a blessed weekend 🤍
    • knitty kitty
      Unusual bright yellow but odourless discharge

      By knitty kitty · Posted

      Yes, I, too, have osteoporosis from years of malabsorption, too.  Thiamine and magnesium are what keep the calcium in place in the bones.  If one is low in magnesium, boron, selenium, zinc, copper, and other trace minerals, ones bone heath can suffer.  We need more than just calcium and Vitamin D for strong bones.  Riboflavin B 2, Folate B 9 and Pyridoxine B 6 also contribute to bone formation and strength.   Have you had your thyroid checked?  The thyroid is important to bone health as well.  The thyroid uses lots of thiamine, so a poorly functioning thyroid will affect bone heath.  
×
×
  • 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.