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How Long Do You Stay Bloated?

chiroptera

By chiroptera
in Coping with Celiac Disease

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chiroptera Apprentice
chiroptera
Posted

After you get glutened (or glutenated as my 5 year old says when I look pregnant)?

I am specifically talking about the upper stomach under the ribs big bloated when you are far along in pregnancy not the "gotta go now" lower abdomenal bloat.......

thanks! Mine seems to last a really long time, like a week or more and I am trying to figure out if I'm getting addl gluten somewhere or it's typical.....

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GottaSki Mentor
GottaSki
Posted

I do get the upper abdomen really big bloat/look 8 months pregnant when glutened - since going gluten-free it has happened twice - each time I had deflated by the next morning.

Lynayah Enthusiast
Lynayah
Posted

About a week is what seems to be the norm for me. HATE IT!

purple Community Regular
purple
Posted

Before my dd went gluten-free, she bloated for several hours, then after gluten-free she bloated on occasion...but we noticed it after she had dairy. She never mentions it anymore.

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

      By Scott Adams · Posted

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

      By trents · Posted

      Contact them.
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      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
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      Many thanks!
    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

      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.
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