Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

I Wonder?

twe0708

Recommended Posts

twe0708 Community Regular
twe0708
Posted

I am wondering if a regular person who doesn't have gluten problems would react the same way we do if they went off of wheat for more than 6 months and then tried to eat something containing wheat.

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

Celiac.com Sponsor (A8-M):


ravenwoodglass Mentor
ravenwoodglass
Posted

No they wouldn't react.

Ahorsesoul Enthusiast
Ahorsesoul
Posted

This would make an excellent research project. I've wondered this also. With all the genetic changes to our food, they might.

scarlett77 Apprentice
scarlett77
Posted

No I can confirm that normal people do not react like a Celiac or gluten sensitive person would going off wheat and then re-introducing it. My household is gluten-free because of our 2yr old son and I was eating exclusively gluten-free for the past few months. Recently, since our finances have taken a huge hit I broke down and started buying cup o'noodles to keep at work for lunch (I know not the healthiest thing either). I certainly do more bloated and sluggish when I have had gluten, but that could simply be the ridiculous amount of sodium in those things. But in no way do I have any of the symptoms my son or any of you have described.

CeliacMom2008 Enthusiast
CeliacMom2008
Posted

While I am not 100% gluten free all the time, I do eat a large amount of gluten-free meals (our house is gluten-free for our son). I can tell you that even having gluten as often as I do I can definitely tell a difference when I eat gluten that I don't think existed before removing so much gluten from my system. It's not the intestinal symptoms so many have, but I do feel more tired and am starving after only 1-2 hours after eating a large gluten sandwich. It's unpleasant enough that I avoid certain foods and choose gluten-free over G.

ravenwoodglass Mentor
ravenwoodglass
Posted

Removing gluten from your diet for an extended period and then adding it back in and watching for a reaction is a gluten challenge. Not everyone who needs to avoid gluten has a gut reaction and for some the gut reaction can take a day or two of gluten consumption to show up. Those who eat largely gluten free for a family member who is celiac need to keep in mind that celiac and gluten intolerance have symptoms that have a myriad of forms and that it is strongly genetic. IMHO if you are reacting to gluten it is because your body does not want it in your system.

TiffersAnn Apprentice
TiffersAnn
Posted

I have Celiac, so I eat and cook completely gluten-free. My husband does not have Celiac, but is basically on a gluten-free diet by association. When he does go out and eat pizza or sandwiches with his friends he always gets heartburn and feels sluggish. He never has the serious reactions that most Celiacs experience, but he definitely has a detectable reaction. Wheat is difficult for every human to digest, but not everyone is allergic.

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

Celiac.com Sponsor (A8-M):


cassP Contributor
cassP
Posted

i think its possible yes- because Gluten is not the only aggravating lectin in wheat- there's also Wheat Germ Agglutin. Plus- i've been reading that as much as 30% of the population have some level of gluten sensitivity.. which is why it's so confusing to some of us on the road to Official or Self Diagnosis. im adding a link here- about WGA- it's ridiculously long- but incredibly eye-opening whenever you're bored :)

Open Original Shared Link

im new here- nice to meet everyone :)

twe0708 Community Regular
twe0708
Posted
  • Author

Interesting replies. I have been mostly gluten free for a year now. Maybe an occasional glutening by a crumb, but that's it and no major side effects except for what it is doing to the inside of my body that I can't feel. But one day about a month ago I decided to eat a donut and became very sick and was throwing up (three times) within an hour. Just wondering if anyone else had cracked and ate full on wheat vs. just getting contaminated and what their side effects were. I had tried two corona's about a month before the donut and no problems that I could feel (yes I know it is still harming me on the inside), so it's amazing what something like a donut, bread or pizza that is full of wheat can do vs. just getting contaminated by say a few crumbs of wheat.

i-geek Rookie
i-geek
Posted

I think that for many people, wheat and/or gluten is hard to digest even if they don't have celiac disease. Our kitchen is gluten-free except for my husband's beer and brewing supplies and has been for several months now. My husband does eat gluten when we're out. He drinks a beer pretty much every day and the barley/rye ones don't seem to bother him, but the wheat beers will set him off sometimes. Also, he seems to go on gluten binges: he'll eat pizza with the buddies one day, then grab a sandwich for lunch the next, noodles the day after that, and maybe a wheat beer or two in there. After a few days of this, the rash on his face will flare up, he'll be sleeping poorly, and he complains of GI problems. He didn't believe that it could possibly be a wheat intolerance until the third or fourth time it happened and we went over what he'd been eating.

Then again, his uncle (father's brother) has celiac disease and another uncle (father's other brother) has been told to stick to a gluten-free diet (although he ignores it and eats what he wants). So maybe it's a gluten intolerance and the barley/rye beers are simply filtered more than the wheat beers so he's not noticing a reaction.

ravenwoodglass Mentor
ravenwoodglass
Posted

Then again, his uncle (father's brother) has celiac disease and another uncle (father's other brother) has been told to stick to a gluten-free diet (although he ignores it and eats what he wants). So maybe it's a gluten intolerance and the barley/rye beers are simply filtered more than the wheat beers so he's not noticing a reaction.

Especially with his family history it does sound like he should be on the diet. The rash my be DH, if he has active lesions he could try going to a derm to get a biopsy but IMHO the clear corelation between the rash and gluten injestion with the family history is pretty diagnostic in itself.

As to the beer issue, someone posted a while ago that Bud Light was safe for us. Like an idiot I decided to try it out. I did find that just one produced little symptom wise but one weekend I drank one beer a day for three days in a row and boy did I regret it. There is Redbridge, made by the same company that makes Bud, and that isn't too bad. I also recently finally found Bard's Tale available again locally and go a six last night. I prefer that to the Redbridge personally but it is a bit pricer.

i-geek Rookie
i-geek
Posted

Especially with his family history it does sound like he should be on the diet. The rash my be DH, if he has active lesions he could try going to a derm to get a biopsy but IMHO the clear corelation between the rash and gluten injestion with the family history is pretty diagnostic in itself.

As to the beer issue, someone posted a while ago that Bud Light was safe for us. Like an idiot I decided to try it out. I did find that just one produced little symptom wise but one weekend I drank one beer a day for three days in a row and boy did I regret it. There is Redbridge, made by the same company that makes Bud, and that isn't too bad. I also recently finally found Bard's Tale available again locally and go a six last night. I prefer that to the Redbridge personally but it is a bit pricer.

We actually do like Redbridge. He's also been looking into gluten-free homebrewing and made a batch with sorghum and buckwheat that was pretty decent. But getting him to give up mainstream beer is nigh impossible. Getting him to eat gluten-free when we're out is impossible. We were out of town last weekend and after watching him eat sandwiches, pizza, cookies, pasta, etc. I challenged him to go 24 hours without gluten. He chose Sunday and didn't even make it through breakfast. He has no problem making sure that I don't get glutened, but unless he's diagnosed for sure there's no getting him to even consider the diet.

ravenwoodglass Mentor
ravenwoodglass
Posted

We actually do like Redbridge. He's also been looking into gluten-free homebrewing and made a batch with sorghum and buckwheat that was pretty decent. But getting him to give up mainstream beer is nigh impossible. Getting him to eat gluten-free when we're out is impossible. We were out of town last weekend and after watching him eat sandwiches, pizza, cookies, pasta, etc. I challenged him to go 24 hours without gluten. He chose Sunday and didn't even make it through breakfast. He has no problem making sure that I don't get glutened, but unless he's diagnosed for sure there's no getting him to even consider the diet.

That's too bad. It is not surprising though since gluten is quite an addictive substance for some of us.

  • 2 weeks later...
i-geek Rookie
i-geek
Posted

Update on the husband: he went gluten-free for five days last week as a challenge from me (after we ate dinner at a local gluten-free restaurant and he followed it up with a pint of standard beer). By Thursday night he couldn't stand it so we went out for drinks and he had a beer. When I came home from work on Friday he told me that maybe there was something to this gluten thing as he'd had what he termed "digestive distress". He was also drinking a Redbridge instead of his usual standard-ingredient beer. We'll see.

Juliebove Rising Star
Juliebove
Posted

I don't have gluten issues. I went gluten-free when daughter did only because I didn't want her to feel bad. Eventually I added some bread (not a lot) and wheat cereal back into my diet. I didn't get sick at all.

i-geek Rookie
i-geek
Posted

I don't have gluten issues. I went gluten-free when daughter did only because I didn't want her to feel bad. Eventually I added some bread (not a lot) and wheat cereal back into my diet. I didn't get sick at all.

Good to know, thanks. Signs are definitely pointing to my husband having gluten intolerance.

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Scott Adams
      - Scott Adams replied to Jmartes71's topic in Dermatitis Herpetiformis
      1

      Natural remedies

      While it's always important to approach internal use of essential oils with caution and ideally under the guidance of a qualified professional, your experience highlights the potential of complementary approaches when traditional medicine falls short. Many in the community are also interested in the intersection of natural wellness and gluten-free living...
    2. Scott Adams
      - Scott Adams replied to miguel54b's topic in Related Issues & Disorders
      1

      Gluten and short-term memory.

      It's interesting how a single, clear moment—like struggling during a game—can suddenly connect all the dots and reveal the hidden impact of gluten exposure. Your experience with short-term memory fog is a very real and documented symptom for many individuals with gluten sensitivity, often occurring alongside the other issues you mentioned like mood disturbances, sl...
    3. Scott Adams
      - Scott Adams replied to Suze046's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Reintroduction of Gluten

      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. What you're describing is a very common and frustrating experience when reintroducing gluten after a period of avoidance, and your timeline is perfectly c...
    4. Scott Adams
      - Scott Adams replied to Rejoicephd's topic in Coping with Celiac Disease
      2

      Draft gluten-free ciders… can they be trusted ?

      Your suspicion is almost certainly correct, and you are wise to be cautious. Draft cider is a very common and often overlooked source of cross-contact because the same tap lines are frequently used for both beer and cider; unless a bar has a dedicated line for gluten-free beverages, which is rare, the cider will run through tubing that has previously contained...
    5. Scott Adams
      - Scott Adams replied to Mykidzz3's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      High Cost of Gluten-Free Foods

      Your post really highlights the financial and emotional struggle so many families face. You are not alone in feeling frustrated by the high cost of gluten-free specialty items and the frustrating waste when your daughter can't tolerate them. A great place to start is by focusing on naturally gluten-free whole foods that are often more affordable and...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,363
    • Most Online (within 30 mins)
      7,748
    NAC
    Newest Member
    NAC
    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
      Natural remedies

      By Scott Adams · Posted

      While it's always important to approach internal use of essential oils with caution and ideally under the guidance of a qualified professional, your experience highlights the potential of complementary approaches when traditional medicine falls short. Many in the community are also interested in the intersection of natural wellness and gluten-free living, particularly for managing systemic inflammation and its various symptoms, so sharing your story is valuable. Your observation that it may also be helping with bloating is fascinating, as that could point to an overall reduction in inflammation. Thank you for sharing what is working for you!
    • Scott Adams
      Gluten and short-term memory.

      By Scott Adams · Posted

      It's interesting how a single, clear moment—like struggling during a game—can suddenly connect all the dots and reveal the hidden impact of gluten exposure. Your experience with short-term memory fog is a very real and documented symptom for many individuals with gluten sensitivity, often occurring alongside the other issues you mentioned like mood disturbances, sleep disruption, and digestive irregularity. It's a frustrating and often invisible effect that can make you feel unlike yourself, so that moment of clarity, though born from a tough dominoes match, is actually a powerful piece of self-knowledge. Identifying a specific culprit like that steak strip is a huge win, as it arms you with the information needed to avoid similar pitfalls in the future and protect your cognitive clarity. You are definitely not alone in experiencing this particular set of neurological and physical symptoms; it's a strong reminder of gluten's profound impact on the entire body, not just the digestive system. Supplementation may help you as well.  The most common nutrient deficiencies associated with celiac disease that may lead to testing for the condition include iron, vitamin D, folate (vitamin B9), vitamin B12, calcium, zinc, and magnesium.  Unfortunately many doctors, including my own doctor at the time, don't do extensive follow up testing for a broad range of nutrient deficiencies, nor recommend that those just diagnosed with celiac disease take a broad spectrum vitamin/mineral supplement, which would greatly benefit most, if not all, newly diagnosed celiacs. Because of this it took me decades to overcome a few long-standing issues I had that were associated with gluten ataxia, for example numbness and tingling in my feet, and muscle knots--especially in my shoulders an neck. Only long term extensive supplementation has helped me to resolve these issues.      
    • Scott Adams
      Reintroduction of Gluten

      By Scott Adams · Posted

      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. What you're describing is a very common and frustrating experience when reintroducing gluten after a period of avoidance, and your timeline is perfectly consistent with a non-celiac gluten sensitivity. While a celiac reaction can be more immediate, a sensitivity reaction is often delayed, sometimes taking several days to manifest as your body's inflammatory response builds up; the fact that your symptoms returned a few days after reintroduction is a strong indicator that gluten is indeed the culprit, not a coincidence. Your doctor's advice to reintroduce it was necessary to confirm the diagnosis, as the initial negative celiac test and subsequent improvement on a gluten-free diet pointed strongly towards sensitivity. Many in this community have gone through this exact same process of elimination and challenging, and it's wise to reintroduce gently as you did. Given your clear reaction, the best course of action is likely to resume a strict gluten-free diet, as managing a sensitivity is the primary way to control those debilitating symptoms and allow your body to heal fully.
    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      Your suspicion is almost certainly correct, and you are wise to be cautious. Draft cider is a very common and often overlooked source of cross-contact because the same tap lines are frequently used for both beer and cider; unless a bar has a dedicated line for gluten-free beverages, which is rare, the cider will run through tubing that has previously contained gluten-containing beer, contaminating your drink. The fact that you didn't react at a clean brewery suggests they may have had more meticulous practices or separate lines, but this is the exception, not the rule. Many in the community have had identical experiences, leading them to strictly avoid draft cider and opt for bottled or canned versions, which are poured directly from their sealed container and bypass the contaminated tap system entirely. Switching to bottles or cans is the safest strategy, and your plan to do so is a smart move to protect your health. PS - here are some articles on the topic:    
    • Scott Adams
      High Cost of Gluten-Free Foods

      By Scott Adams · Posted

      Your post really highlights the financial and emotional struggle so many families face. You are not alone in feeling frustrated by the high cost of gluten-free specialty items and the frustrating waste when your daughter can't tolerate them. A great place to start is by focusing on naturally gluten-free whole foods that are often more affordable and less processed, like rice, potatoes, beans, lentils, corn, eggs, and frozen fruits and vegetables—these are nutritional powerhouses that can form the basis of her meals. For the specialty items like bread and pasta, see if your local stores carry smaller, single-serving packages or allow returns if a product causes a reaction, as some companies understand this challenge. Regarding vitamins, that is an excellent next step; please ask her doctor to prescribe a high-quality gluten-free multivitamin, as insurance will often cover prescribed vitamins, making them much more affordable. Finally, connecting with a local celiac support group online can be a treasure trove of location-specific advice for finding the best and most affordable products in your area, saving you both time and money on the trial-and-error process. 
×
×
  • Create New...