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

Got Glutened By Frying Oil

anabananakins

Recommended Posts

anabananakins Explorer
anabananakins
Posted

I was really silly yesterday. I was craving something substantial for lunch so my coworkers and I went to a burger place that does gluten free buns. I also decided to get chips (fries) because I just really felt like them. The burger place were great, they described exactly which ingredients contained gluten and which didn't and warned me that the frying oil was also used for a breaded product. But since I'm not diagnosed celiac I decided I'd experiment. Ugh. D later that afternoon and evening and I couldn't eat dinner (amazingly out of the ordinary for me!) and then I fell asleep on the sofa at about 8pm (not terribly unusual) and stayed asleep there about 3 hours, which is unusual because my sofa is super tiny and I usually wake after about 20 minutes. I woke around 11pm and went straight to bed and slept for another 11 hours. I'm always an early riser, I wouldn't sleep til 11 usually unless I'd be up until 4 am.

So I guess I really am that sensitive to gluten. I felt fantastic when I first went gluten free at the beginning of June, but less of a difference as I went along (I think dairy needs to go too but I've been resisting). I'm not remotely tempted to eat gluten again, which surprises me since I tend to be the kind of dieter who can easily justify 'just a little bit' even though I know that with sugary things a little bit means a whole lot soon after. But I guess I was wondering whether I really was as sensitive to gluten as other around here, given that I wasn't as sick as others were before I started investigating. My blood tests were all negtive (despite a 3 month gluten challenge) and I don't have the gene but my doctor supported me going gluten free as she feels it's not really all that good for anyone. I live by myself and mostly take my lunch to work so being gluten free hasn't been all that hard, so I guess yesterday was a very good learning experience considering I'll be travelling for a month in the US later this year. I can't let be anything less than 100% with this.

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

Celiac.com Sponsor (A8-M):


kareng Grand Master
kareng
Posted

Better you find out when you can be at home in your own bathroom then when you are traveling. I know several people who tested negative for Celiac but have other GI problems and their GIs told them to go gluten-free or at least gluten lite because it is hard for everyone to digest.

anabananakins Explorer
anabananakins
Posted
  • Author

Better you find out when you can be at home in your own bathroom then when you are traveling. I know several people who tested negative for Celiac but have other GI problems and their GIs told them to go gluten-free or at least gluten lite because it is hard for everyone to digest.

So true kareng! And I'm glad it was a friday afternoon before a quiet weekend. I still feel rotten.

Archived

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

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


  • Member Statistics

    • Total Members
      131,772
    • Most Online (within 30 mins)
      7,748
    Brandi J
    Newest Member
    Brandi J
    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

    • Scott Adams
      Gluten free stuff

      By Scott Adams · Posted

      The following two lists are very helpful for anyone who is gluten sensitive and needs to avoid gluten when shopping. It's very important to learn to read labels and understand sources of hidden gluten, and to know some general information about product labelling--for example in the USA if wheat is a possible allergen it must be declared on a product's ingredient label like this: Allergens: Wheat.      
    • trents
      Gluten free stuff

      By trents · Posted

      Tammy, in the food industry, "gluten free" doesn't mean the same thing as "no gluten". As Scott explained, the FDA (Food and Drug Administration) allows food companies to use the "gluten-free" label as long as the product does not contain more than 20 ppm (parts per million) of gluten. This number is based on studies the FDA did years ago to determine the reaction threshold for those with celiac disease. And the 20 ppm figure works for the majority of celiacs. There are those who are more sensitive, however, who still react to that amount. There is another, stricter standard known as "Certified Gluten Free" which was developed by a third party organization known as GFCO which requires not more than 10 ppm of gluten. So, when you see "GFCO" or "Certified Gluten Free" labels on food items you know they are manufactured with a stricter standard concerning gluten content. Having said all that, even though you may read the disclaimer on a food item that says the spices may contain wheat, barley or rye (the gluten grains), you should be able to trust that the amount of gluten the spices may contain is so small it allows the total product to meet the requirements of gluten free or certified gluten free labeling. I hope this helps.
    • Tammy Pedler
      Gluten free stuff

      By Tammy Pedler · Posted

      As soon as I see gluten free I read the labels. I always find stuff that I cannot have on the products them selfs. Like spices, when the labels says  everything listed and then after like say garlic salt then the next thing is spices. When it says that that can contain wheat and other things I can’t have.. 
    • Scott Adams
      Do some people with Celiacs develop hypoglycemia?

      By Scott Adams · Posted

      While hypoglycemia isn't a direct, classic symptom of celiac disease, it's something that some individuals with well-managed celiac disease report, and there may be a few plausible explanations for why the two could be connected. The most common theory involves continued damage to the gut lining or nutrient deficiencies (like chromium or magnesium) that can impair the body's ability to regulate blood sugar effectively, even after gluten is removed. Another possibility is delayed stomach emptying (gastroparesis) or issues with the hormones that manage blood sugar release, like glucagon. Since your doctors are puzzled, it may be worth discussing these specific mechanisms with a gastroenterologist or endocrinologist. You are certainly not alone in experiencing this puzzling complication, and it highlights how celiac disease can have long-term metabolic effects beyond the digestive tract.
    • trents
      Ibuprofen

      By trents · Posted

      Paracetamol, aka, acetaminophen (Tylenol) just does not do anything for me as far as pain relief. It does help with fevers, though.
×
×
  • 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.