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Misery Loves Company...what Do I Do?

jayjay57

By jayjay57
in Coping with Celiac Disease

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jayjay57 Newbie
jayjay57
Posted

I have been gluten free for 4 months or so and last night after coming in contact with some cross contamination I am in major pain! Hit quite quickly (in the restaurant) and even though I made it home before getting worse I woke up today with horrendous bloating and pains. Is there anything I can do to speed up the healing process? It has been 24 hours and I am still quite uncomfortable.

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mushroom Proficient
mushroom
Posted

I have been gluten free for 4 months or so and last night after coming in contact with some cross contamination I am in major pain! Hit quite quickly (in the restaurant) and even though I made it home before getting worse I woke up today with horrendous bloating and pains. Is there anything I can do to speed up the healing process? It has been 24 hours and I am still quite uncomfortable.

Sorry you are in such misery. Some people advise to drink lots of water; others say pepto bismol helps them. Hope you feel better soon.

missceliac2010 Apprentice
missceliac2010
Posted

I have been gluten free for 4 months or so and last night after coming in contact with some cross contamination I am in major pain! Hit quite quickly (in the restaurant) and even though I made it home before getting worse I woke up today with horrendous bloating and pains. Is there anything I can do to speed up the healing process? It has been 24 hours and I am still quite uncomfortable.

So sorry you feel cruddy! When I'm glutened I tend to start a regimen of gas-x (for the bloating), pepto (because someone told me to...lol), lots of water (cause it flushes you out), and a pretty darned liquid diet (because I can't really handle "real" food anyway when I'm that bad, so boost shakes are my friend.)

Good luck to you! Get well soon!

tennisman Contributor
tennisman
Posted

Ask your doctor for Mebeverine also known as Colofac. I also find medicine form is better than tablets. My doctor gave me Mebeverine when I first started gluten-free diet seemed to work if I accidentally eat gluten.

Skylark Collaborator
Skylark
Posted

Sorry you are in such misery. Some people advise to drink lots of water; others say pepto bismol helps them. Hope you feel better soon.

I'm one of the Pepto Bismol people. It really helps with the pain for me.

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

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

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      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. 
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      Unexpected gluten exposure risk from cultivated mushrooms

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      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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