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

What Do You Do.....

1morething

By 1morething
in Coping with Celiac Disease

Recommended Posts

1morething Explorer
1morething
Posted

when you're in pain from getting glutened? I have the worse stomach cramps I've ever had, to the point where I cannot eve stand straight. Work ordered out chicken yesterday for lunch and I'm thinking I got glutened by either the chicken or the C/C from the bun being in the box. Who knows.

Is there any special remedy to get rid of these cramps?

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

Celiac.com Sponsor (A8-M):


soulcurrent Explorer
soulcurrent
Posted

Really really hot showers help me, at least until I'm out of the water. Car rides also help me too so I drive around sometimes if I'm in pain.

jststric Contributor
jststric
Posted

Sometimes Extra-Strength Tylonol helps me.

Swimmr Contributor
Swimmr
Posted

chamomile tea...loose leaf though if you can find it.

hannahp57 Contributor
hannahp57
Posted

tylenol and a hot bath and then your fave pjs, a blanket and pillow, the tv remote and curl up in the fetal position. it'll pass! i promise, but the tylenol usually takes the edge off

tarnalberry Community Regular
tarnalberry
Posted

hot tea (mint, ginger, green); lots of water; lots of sleep

I treat it similarly (but not quite the same) to being sick - my body sees it as an immune system fight anyway.

twe0708 Community Regular
twe0708
Posted

I am amazed at how much discomfort people have from getting glutened. I have been (I hope) gluten free for about 3 months now, so if I was to get glutened would I feel the pain by now? I almost want to have a gluten meal to see what it's like. If I am getting gluttend then I am certainly not feeling it like the rest of you. Thank God! :) The only thing I have experienced maybe once or twice is feeling bloated which goes away within an hour. Never any pain! Is this because I haven't been gluten-free long enough? :huh:

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

Celiac.com Sponsor (A8-M):


1morething Explorer
1morething
Posted
  • Author
I am amazed at how much discomfort people have from getting glutened. I have been (I hope) gluten free for about 3 months now, so if I was to get glutened would I feel the pain by now? I almost want to have a gluten meal to see what it's like. If I am getting gluttend then I am certainly not feeling it like the rest of you. Thank God! :) The only thing I have experienced maybe once or twice is feeling bloated which goes away within an hour. Never any pain! Is this because I haven't been gluten-free long enough? :huh:

I was like you. I've been gluten free for a year now. If I did get glutened, I wouldn't feel it, maybe the occasional bloating but that's about it. BUT it all started 2 weeks ago while I was on a business trip and I ate a McDonalds Southwest salad with Grilled chicken. The chicken was full of gluten (wheat & barley). Well Even though I only had 2 bites of the chicken, the salad was C/C'd by it and I got sick. Never thought it would affect me the way it did. The day after I ate it, I had bloating and pain. Then for a week after, I had D & vomiting. Now yesterday I had chicken & fries from a restaurant (delivery) and there was a bun in there. I took the bun out and ate the rest. WELL again like I said in my initial post, never have I felt such pain in my life. I was bent in 2 from the pain, I couldn't stand straight.

My thoughts is that my intestine is so damaged from the C/C which I never paid attention to, that I'm paying the price today if I eat anything that could have touched gluten. Beware.

I was under the impression that the longer you were gluten free, the better you'd be if you

did get glutened. It doesn't seem to be the case.

Rachel

AKcollegestudent Apprentice
AKcollegestudent
Posted

I get more sensitive the longer I'm gluten free, not less. I figure out when I've been glutened a lot more quickly too.

That said, for the pain, I take activated charcoal and/or a blisteringly hot shower and then I curl up and ride out the pain.

MikeyD Newbie
MikeyD
Posted

I'm new to the gluten-free life, but twice in my month living gluten free I have eaten something I was unsure about and suffered as a result. I've found that drinking hot water, taking fish-oil capsules and laying down with pillows covering my abdomen helps ease the pain.

Apart from that I just have to wait it out.

Hope you feel better soon.

foodiegurl Collaborator
foodiegurl
Posted

chamomile tea + pepto + fetal position :)

Northern Celiac Newbie
Northern Celiac
Posted
when you're in pain from getting glutened? I have the worse stomach cramps I've ever had, to the point where I cannot eve stand straight. Work ordered out chicken yesterday for lunch and I'm thinking I got glutened by either the chicken or the C/C from the bun being in the box. Who knows.

Is there any special remedy to get rid of these cramps?

Holy Crap,

The first thing you have to do is start bringing your own lunches to work. You glutened yourself from your lunch. Unless you can absolutely guarantee that your food has suffered no cross contamination I'd bring my own lunch.

To answer your question , NO there isn't. You just have to stick to the gluten-free diet

  • 1 month later...
avceliacmom Newbie
avceliacmom
Posted
I get more sensitive the longer I'm gluten free, not less. I figure out when I've been glutened a lot more quickly too.

That said, for the pain, I take activated charcoal and/or a blisteringly hot shower and then I curl up and ride out the pain.

My daughter is a college student home on Christmas break and just got sick (vomits until everything is purged) after foolishly eating something at a potluck that someone assured her was gluten-free. I feel soooooo bad for her when this happens because she is in so much pain and feels so terrible. Can you tell me more about the activated charcoal that you take?

  • 4 weeks later...
AKcollegestudent Apprentice
AKcollegestudent
Posted

My daughter is a college student home on Christmas break and just got sick (vomits until everything is purged) after foolishly eating something at a potluck that someone assured her was gluten-free. I feel soooooo bad for her when this happens because she is in so much pain and feels so terrible. Can you tell me more about the activated charcoal that you take?

I did the same thing while I was home, so I have empathy for your daughter. I use CharcoCaps--I buy them at Rite Aid; I attempted to use regular charcoal supplements while I was home and it just didn't work as well. But it's very much I have to take the caps right after I think I've been affected; I'm lucky in that I can tell that something's happened quickly. (I have neuro effects that show up very soon after being glutened and then everything else shows up a bit later.) If I take it quickly enough, the charcoal has the chance to neutralize the "poison" before it actually reaches my intestine. Is it the best solution? No. Is it preventing the damage? No, but it is mitigating it, which after an awful meal and an accidental glutening is about all I can ask for.

Hope that helps.

Archived

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

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


  • Member Statistics

    • Total Members
      131,694
    • Most Online (within 30 mins)
      7,748
    VJM
    Newest Member
    VJM
    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

    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Since 2015 we've spent extensive time in Italy and I've been able to eat their wheat products without incident. Initially, I was practically starving thinking foods in Sicily were not gluten-free.  An Italian friend who had lived in the US for over 20 years said she had celiac/gluten-free friends from the US who could eat Italian wheat products without problems. Hesitantly, I tried little by little without issues.  A few years later at a market, I asked a bread vendor if they had gluten-free loaves. Turns out she had lived in LA, said groups believe it's not the gluten that's causing our bodies harm, but potassium bromate; these groups have been trying to ban it.  Bromines and other halogens wreaks havoc to our endocrine system and, more specifically, our thyroids and immune systems. When bromines are ingested/absorbed into the body, it displaces iodine causing other health issues. Potassium bromate is a powerful oxidizing agent (dough 'conditioner') that chemically changes flour to enhance elasticity, bleaches the dough, and ages the flour much faster than open air.   Shortly thereafter while visiting friends in California, one family said they had gone gluten-free and the difference was incredible. The reason they choose this path was due them (a biologist/chemist/agriculturist scientist) having to write a portion of a paper about a certain product for the company he worked. Another company's scientist was directed to write the other portion. All was confidential, they weren't allowed to know the other company/employee.  After the research, they learned gluten was being removed from wheat, sent elsewhere, returned in large congealed blocks resembling tofu, and then added to wheat products. Potassium bromate has been banned for use in Europe, China, and other countries, but not in the US. Then we have the issues of shelf preservatives and stabilizers. What are we eating?  Why? We spend long periods of time in Italy and all has been good.  We just returned from an extended time in Greece;  no issues there either.  There is a man there we learned about on a travel show about Greece who walks the hills, picking herbs, pods, etc.  He is a very learned scholar, taught at the university level in Melbourne. It took a few days to locate him, but were finally successful. He too, is concerned about the additives and preservatives in American food (many of his customers are Americans, haven't been in the best of health, and have become healthier after visiting him). He suggested taking a food product from the US and the same product in Europe, and compare the different ingredients. Then ask why these things are being allowed in the US by the 'watch dog' of our foods and drugs. It would be amuzing if it weren't tragic. I'm presently looking for flour from Europe that I can make my own bread and pasta as the gluten-free bread is now $7.99 a (small) loaf.  BTW, studies are showing that many gluten-free individuals are becoming diabetic. My guess is because the gluten-free products are high in carbs. This is only my experience and opinion garnished by my personal research.  I hope it helps.  
    • knitty kitty
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By knitty kitty · Posted

      Symptoms that get worse if you don't supplement is a sign of malabsorption, possibly due to Celiac disease. Blood tests for nutritional deficiencies are not very accurate, and should be done when you have been off of supplements for eight to twelve weeks, otherwise the vitamin supplements you've taken will be measured.  The blood circulation system is a transportation system.  It transports the vitamins you've absorbed around the body, but blood tests don't give an accurate picture of the vitamin and mineral stores inside organs and tissues where they are actually used.  You can have "normal" blood levels but still have deficiencies.  This is because the brain demands stored nutrients be put into the blood stream to supply important organs, like the brain and heart, while other organs do without.   If you are taking Thiamine Mononitrate in your supplements, you are probably low in thiamine.  Thiamine Mononitrate is used in many supplements because it won't break down sitting on a shelf.  This also means Thiamine Mononitrate is difficult for the body to utilize.  Only thirty percent of Thiamine Mononitrate on the label is absorbed and even less is able to be utilized by the body.  A different form of Thiamine called Benfotiamine has been shown to promote intestinal healing.   Talk to your doctor about doing a genetic test to look for Celiac markers.   I'm concerned that if you do a gluten challenge (10 grams of gluten per day for a minimum off two weeks) in your weakened state, the nutritional deficiencies will become worse and possibly life threatening.  
    • ElisaAllergiesgluten
      Allergy medication: cetirizine by the HealthA2Z is it gluten free?

      By ElisaAllergiesgluten · Posted

      Hello, good afternoon!   I apologize, I didn’t see a notification and I’m just reading this. Thank you so much for sharing your thoughts and the link. Yes you are absolutely right, even so trying to get a response from them has been extremely difficult. They don’t answer but I will your practice of “guilty until proven innocent.”   I like and have a sense of trust here in this website, everyone is honest and thoughts are raw. The mutual understanding is amazing!   thank you Scott!
    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
×
×
  • 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.