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I'm Panicking! What Do I Do?!


kdonov2

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kdonov2 Contributor

I just confused my boyfriend's can of beans with one of my own. I ate a few bites and then I saw that it contained wheat flour. I am scared, what do I do? I took an omega 3, zinc, and L-glutamate, but is there anything else I should do? When will it be out of my system completely? Oh god I hate myself for being so careless. Can anyone please help me?


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positivenrgfairy Apprentice

First of all, calm down. you will live to see another day.

In my experience, once it's in your system, your body will do whatever it can to get rid of it. once that happens, you'll start to feel better. Depending on how much you ate, it may be a couple of days before you feel normal again.

I'm really sorry you've had this experience. we've all been there.

drink plenty of water to help flush your body, and if you're having trouble going to the bathroom, try drinking some coffee.

jststric Contributor

Lessons are usually learned the hard way, unfortunately. Relax. There's not alot you can do besides what you've already done. If there was a sure-fire cure, we'd all be in MUCH BETTER shape than we are. Best wishes!

Ahorsesoul Enthusiast

Yep, just hold on for the ride. You body will handle it the best way it knows. Won't be fun but it will pass.

Tell dear boyfriend I said he needs to fall in love with some gluten free beans please.

Northern Celiac Newbie
I just confused my boyfriend's can of beans with one of my own. I ate a few bites and then I saw that it contained wheat flour. I am scared, what do I do? I took an omega 3, zinc, and L-glutamate, but is there anything else I should do? When will it be out of my system completely? Oh god I hate myself for being so careless. Can anyone please help me?

yup, don't panic. But remember you need to READ the label on everything you eat. You can't take anything for it. The4 wheat will pass on it's own. The ride will not be fun but you will be ok.

Lynayah Enthusiast
I just confused my boyfriend's can of beans with one of my own. I ate a few bites and then I saw that it contained wheat flour. I am scared, what do I do? I took an omega 3, zinc, and L-glutamate, but is there anything else I should do? When will it be out of my system completely? Oh god I hate myself for being so careless. Can anyone please help me?

Isn't it a horrible, sinking feeling when you realize you've eaten something you should not? Oh my gosh, I feel your pain.

It happened to me on vacation in October. A chef pointed to a rack of allergy-friendly foods and told me they were all gluten free. I purchased the chocolate chip cookies only to learn, after eating one or two that I had been glutened. I loved the cookies, so I looked at the calorie count . . . only to glance at the ingredients list, too, and discover that WHEAT FLOUR was the first ingredient!

I didn't read the label first. My fault.

Anyway, I remember my heart sinking, pounding . . . and I remember wanting to beat myself up, big time. I was sooooo mad!

Looking back, it was a blessing. It taught me to be more careful, no matter what.

It sure was heck when it happened, though, especially since I was flying home that day. I am not sure if I spent more time in my seat . . . or in the bathroom in-flight. Augh!

I survived. It took about a week to get back to feeling better.

Anyway, you're not alone. Sending a huge hug to you.

Hang in there, and let us know how you are doing, how long it takes for your symptoms to subside, etc.

Ahorsesoul Enthusiast
Isn't it a horrible, sinking feeling when you realize you've eaten something you should not?

I was eating at a friends house for dinner. It was brats. They were so good I thought I'd have another. I remember thinking I'd have to ask her what brand she was serving because it was do good. As I went to serve myself another one I noticed the BUN I had in my hand. Oh, yea, a poison bun, no wonder they tasted so good!!!! I was so sick. I'd been gluten free for two years at that point so why in the world I was eating that bun I'll never know. Funny thing is the next year this same friend found out she had celiac disease.


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Lynayah Enthusiast
I was eating at a friends house for dinner. It was brats. They were so good I thought I'd have another. I remember thinking I'd have to ask her what brand she was serving because it was do good. As I went to serve myself another one I noticed the BUN I had in my hand. Oh, yea, a poison bun, no wonder they tasted so good!!!! I was so sick. I'd been gluten free for two years at that point so why in the world I was eating that bun I'll never know. Funny thing is the next year this same friend found out she had celiac disease.

YIPES! What a frightening, but great, story!

Okay, you and Kdnov2's have inspired me; I

JillianLindsay Enthusiast

When we confirmed I had celiac disease, I cleared out a cupboard in the kitchen that is now for gluten-free foods only. My hubby has a cupboard for his poison (I mean, gluten-containing foods) way over on the other side of the kitchen :) We make sure to keep those foods separate so that I don't accidentally eat something I shouldn't.

Drink lots of water and I hope you feel better soon!

I just confused my boyfriend's can of beans with one of my own. I ate a few bites and then I saw that it contained wheat flour. I am scared, what do I do? I took an omega 3, zinc, and L-glutamate, but is there anything else I should do? When will it be out of my system completely? Oh god I hate myself for being so careless. Can anyone please help me?
kdonov2 Contributor

Thanks everyone. I have a hard time taking in many fluids, but I will definitely force myself to drink as much water as possible.

Lynayah Enthusiast

If I have a lot of discomfort, an Epsom salt bath feels great, at least temporarily. Also, I have heard from some that taking gluten-free milk thistle helps, although I have no idea if it is true.

How are you feeling?

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      The first set of results show two positive results for celiac disease, so at the very least it looks like you could have it, or at the least NCGS.   Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.      
    • Scott Adams
      Elevated tissue transglutaminase IgA (tTG-IgA) levels are highly specific for celiac disease, and they are a key biomarker used in its diagnosis. However, there are some rare instances where elevated tTG-IgA levels have been reported in conditions other than celiac disease. While these cases are not common, they have been documented in the literature. Below are some examples and references to studies or reviews that discuss these scenarios:  1. Non-Celiac Gluten Sensitivity (NCGS)    - NCGS typically does not cause elevated tTG-IgA levels, as it is not an autoimmune condition. However, some individuals with NCGS may have mild elevations in tTG-IgA due to intestinal inflammation or other factors, though this is not well-documented in large studies.    - Reference: Catassi, C., et al. (2013). *Non-Celiac Gluten Sensitivity: The New Frontier of Gluten-Related Disorders*. Nutrients, 5(10), 3839–3853. [DOI:10.3390/nu5103839](https://doi.org/10.3390/nu5103839)  2. Autoimmune Diseases    - Elevated tTG-IgA levels have been reported in other autoimmune conditions, such as type 1 diabetes, autoimmune hepatitis, and systemic lupus erythematosus (SLE). This is thought to be due to cross-reactivity or polyautoimmunity.    - Reference: Sblattero, D., et al. (2000). *The Role of Anti-Tissue Transglutaminase in the Diagnosis and Management of Celiac Disease*. Autoimmunity Reviews, 1(3), 129–135. [DOI:10.1016/S1568-9972(01)00022-3](https://doi.org/10.1016/S1568-9972(01)00022-3)  3. Chronic Liver Disease    - Conditions like chronic hepatitis or cirrhosis can sometimes lead to elevated tTG-IgA levels, possibly due to increased intestinal permeability or immune dysregulation.    - Reference: Vecchi, M., et al. (2003). *High Prevalence of Celiac Disease in Patients with Chronic Liver Disease: A Role for Gluten-Free Diet?* Gastroenterology, 125(5), 1522–1523. [DOI:10.1016/j.gastro.2003.08.031](https://doi.org/10.1016/j.gastro.2003.08.031)  4. Inflammatory Bowel Disease (IBD)    - Some patients with Crohn’s disease or ulcerative colitis may have elevated tTG-IgA levels due to intestinal inflammation and damage, though this is not common.    - Reference: Walker-Smith, J. A., et al. (1990). *Celiac Disease and Inflammatory Bowel Disease*. Journal of Pediatric Gastroenterology and Nutrition, 10(3), 389–391. [DOI:10.1097/00005176-199004000-00020](https://doi.org/10.1097/00005176-199004000-00020)  5. Infections and Parasites    - While infections (e.g., giardiasis) are more commonly associated with false-positive tTG-IgA results, chronic infections or parasitic infestations can sometimes lead to elevated levels due to mucosal damage.    - Reference: Rostami, K., et al. (1999). *The Role of Infections in Celiac Disease*. European Journal of Gastroenterology & Hepatology, 11(11), 1255–1258. [DOI:10.1097/00042737-199911000-00010](https://doi.org/10.1097/00042737-199911000-00010)  6. Cardiac Conditions    - Rarely, heart failure or severe cardiovascular disease has been associated with elevated tTG-IgA levels, possibly due to gut ischemia and increased intestinal permeability.    - Reference: Ludvigsson, J. F., et al. (2007). *Celiac Disease and Risk of Cardiovascular Disease: A Population-Based Cohort Study*. American Heart Journal, 153(6), 972–976. [DOI:10.1016/j.ahj.2007.03.019](https://doi.org/10.1016/j.ahj.2007.03.019)  Key Points: - Elevated tTG-IgA levels are highly specific for celiac disease, and in most cases, a positive result strongly suggests celiac disease. - Other conditions causing elevated tTG-IgA are rare and often accompanied by additional clinical findings. - If celiac disease is suspected, further testing (e.g., endoscopy with biopsy) is typically required for confirmation. If you’re looking for more specific studies, I recommend searching PubMed or other medical databases using terms like "elevated tTG-IgA non-celiac" or "tTG-IgA in non-celiac conditions." Let me know if you’d like help with that!
    • MaryMJ
      I called zero water and they state their filters do not contain gluten or gluten containing ingredients. 
    • trents
      I agree. Doesn't look like you have celiac disease. Your elevated DGP-IGG must be due to something else. And it was within normal at that after your gluten challenge so it is erratic and doesn't seem to be tied to gluten consumption.
    • Jack Common
      Hello! I want to share my situation. I had symptoms like some food intolerance, diarrhea, bloating, belching one year ago. I thought I could have celiac disease so I did the blood tests. The results were ambiguous for me so I saw the doctor and he said I needed to do tests to check whether I had any parasites as well. It turned out I had giardiasis. After treating it my symptoms didn't disappear immediately. And I decided to start a gluten free diet despite my doctor said I didn't have it. After some time symptoms disappeared but that time it wasn't unclear whether I'd had them because of eliminating gluten or that parasite. The symptoms for both are very similar. Giardiasis also damages the small intestine. The only way to check this was to start eating bread again as I thought. Now about my results.   These are my first test results (almost a year ago) when I had symptoms: The Tissue Transglutaminase IgA antibody - 0.5 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) The Tissue Transglutaminase IgG antibody - 6.6 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) Immunoglobulin A - 1.91 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) IgA Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) IgG Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) Deamidated gliadin peptide IgA - 0.3 U/ml (for the lab I did the tests 0.0 - 6.0 is normal) Deamidated gliadin peptide IgG - 46.1 U/ml (for the lab I did the tests 0.0 - 6.0 is normal)   Then I didn't eat gluten for six months. Symptoms disappeared. And I started a gluten challenge. Before the challenge I did some tests. My results: The Tissue Transglutaminase IgG antibody - 0.5 U/ml (for the lab I did the tests < 20 U/ml is normal)) Deamidated gliadin peptide IgG - 28 U/ml (for the lab I did the tests < 20 U/ml is normal)   During the challenge I ate 6 slices of wheat bread. After the challenge my results are: The Tissue Transglutaminase IgA antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) The Tissue Transglutaminase IgG antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.31 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgA - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Deamidated gliadin peptide IgG - 2.13 U/ml (for the lab I did the tests < 20 U/ml is normal)   To be sure I continued consuming gluten. I ate a lot each day. Two months after I did the tests again. My results I got today are: The Tissue Transglutaminase IgA antibody - 0.7 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.62 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgG - 25.6 U/ml (for the lab I did the tests < 20 U/ml is normal)   Nowadays I didn't have any symptoms except tiredness but I think it's just work. I think it was this parasite because two years ago, for example, and before I didn't have these symptoms and I always ate gluten food. But I'm still not sure especially because the Deamidated gliadin peptide IgG results are sometimes high. What do you think? @Scott Adams
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