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Gluten Sensitivity

Sherri28

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Sherri28 Newbie
Sherri28
Posted

I have been gluten free for 5 months now but still feel the occasional gurgling. Does anyone know if you touch food that contains gluten like crackers or bread but don't eat it can you get the same response as if you had eaten it? I am real careful after touching it to wash my hands. But, I am afraid I'm am so super sensitive that my body reacts just to touching it. I may have to start using gloves. If anyone has the same symptoms or knows the answer to my question please let me know. Thanks!

Sherri

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WheatChef Apprentice
WheatChef
Posted

There are thousands of reasons besides gluten for your stomach to rumble (assuming that's what you mean by gurgling). Unless you're putting your hands into your mouth soon after touching gluten products you're not in any danger from touching them.

Korwyn Explorer
Korwyn
Posted

I have been gluten free for 5 months now but still feel the occasional gurgling. Does anyone know if you touch food that contains gluten like crackers or bread but don't eat it can you get the same response as if you had eaten it? I am real careful after touching it to wash my hands. But, I am afraid I'm am so super sensitive that my body reacts just to touching it. I may have to start using gloves. If anyone has the same symptoms or knows the answer to my question please let me know. Thanks!

Sherri

If you are being extremely careful I would expect you to be OKin this scenario. There is a physiological conditioning element that may be coming into play. I have a friend who has celiac disease who cannot even walk by a bakery and smell the baking (from the street!) without having his stomach start rumbling and developing gas. After years of conditioned response, your olfactory senses and brain can play tricks on you for some time. Your brain knows that these things are going to trigger certain gastrointestinal responses. So the sight or smell of them may cause your brain to begin sending signals to your stomach to 'prepare for the worst!' :) The enzymatic response to those signals would be the same (initially) as if you were going to actually eat them. Of course you don't eat them so the response dies off. It is the same thing that happens when you smell a really good steak dinner cooking and you are hungry. You actually start salivating more to produce the enzymes necessary to start the digestive process ahead of time. Or wave a nice treat in front of a dog for a few minutes and watch them start to drool.

The physiological conditioned response should eventually subside I think, but it may take some time. In my friends case it took over a year.

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      By Scott Adams · Posted

      Based on those results alone, it’s not possible to say you have celiac disease. The test that is usually most specific for celiac, tTG-IgA, is negative in your results, and the endomysial antibody (EMA) is also negative, which generally argues against active celiac disease. However, your deamidated gliadin IgA is elevated, and your total IgA level is also high, which can sometimes affect how the other antibody tests behave. Another important factor is that you were reducing gluten before the test, which can lower antibody levels and make the results less reliable. Because of that, many doctors recommend a gluten challenge (eating gluten regularly for several weeks) before repeating blood tests or considering an endoscopy if symptoms and labs raise concern. It would be best to review these results with a gastroenterologist, who can interpret them in context and decide whether further testing is needed.
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      Test interpretations

      By trents · Posted

      Since you compromised the validity of the antibody testing by experimenting with gluten withdrawal ahead of the testing, you are faced with two options: 1. Reintroduce significant amounts of gluten into your diet for a period of weeks, i.e., undertake a "gluten challenge". The most recent guidelines are the daily consumption of at least 10g of gluten (about the amount found in 4-6 slices of wheat-based bread) for at least two weeks leading up to the day of testing. Note: I would certainly give it more than two weeks to be sure. 2. Be willing to live with the ambiguity of not knowing whether gluten causes you problems because you have celiac disease or NCGS (Non Celiac Gluten Sensitivity). There is no test for NCGS. Celiac disease must first be ruled out and we have tests for it. Celiac disease has an autoimmune base. NCGS does not. GI symptoms overlap. In the early stages of celiac disease, other body systems may not be showing stress or damage so, symptomatically, it would be difficult to distinguish between celiac disease and NCGS. Both conditions require elimination of gluten from the diet for symptom relief. Some experts feel that NCGS can be a precursor to celiac disease.
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    • MicG
      Test interpretations

      By MicG · Posted

      I had been eating reduced gluten until about 3 days before the test. I did realize that wasn’t ideal, but it was experimental to see if gluten was actually bothering me. One slip up with soy sauce and it was quite clear to me that it was, lol. 
    • trents
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      By trents · Posted

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