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williamsburg000

Increased Sensitivity After Going Gluten Free?

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I just wanted to ask if anyone feels that the longer they're gluten free, the more sensitive they seem to become?

For the past few months I've mostly only eaten whole foods, chicken, fish, veggies, fruit, eggs and lactsose free cheese/milk - the only processed food I've eaten are a brand of sausages that adhere to the 20 ppm codex.

I seemed to be doing well and thought I'd finally got a good handle on how to live with this condition and now you guessed it, I'm back to square one with all the old symptoms again :angry:

I have to admit I have eaten the sausages a couple of times over the course of each week, out of hunger really rather than appetite - so maybe it's a cumulative effect?

Does this mean only eating anything that's entirely whole from now on? There just doesn't seem to be much left that I can eat without worrying.

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I just wanted to ask if anyone feels that the longer they're gluten free, the more sensitive they seem to become?

For the past few months I've mostly only eaten whole foods, chicken, fish, veggies, fruit, eggs and lactsose free cheese/milk - the only processed food I've eaten are a brand of sausages that adhere to the 20 ppm codex.

I seemed to be doing well and thought I'd finally got a good handle on how to live with this condition and now you guessed it, I'm back to square one with all the old symptoms again :angry:

I have to admit I have eaten the sausages a couple of times over the course of each week, out of hunger really rather than appetite - so maybe it's a cumulative effect?

Does this mean only eating anything that's entirely whole from now on? There just doesn't seem to be much left that I can eat without worrying.

I'm noticing that other issues are showing their ugly little heads. I'm looking at the blood type diet, too. I've noticed that the foods my type should stay away from, have caused problems...more allergy-type problems though...like my tongue burning. After eating at Cafe Gratitude (a gluten-free restaurant in San Francisco (fantastic btw!) other familiar allergy symptoms have popped up (never knew why before kuz nothing had gluten in it)...like my tongue burning. This was after finding out my blood type. I took the menu home and read ingredients and there are 2 things in the meal that my type should avoid. Anyway, it's something to look at.

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I just wanted to ask if anyone feels that the longer they're gluten free, the more sensitive they seem to become?

For the past few months I've mostly only eaten whole foods, chicken, fish, veggies, fruit, eggs and lactsose free cheese/milk - the only processed food I've eaten are a brand of sausages that adhere to the 20 ppm codex.

I seemed to be doing well and thought I'd finally got a good handle on how to live with this condition and now you guessed it, I'm back to square one with all the old symptoms again mad.gif

I have to admit I have eaten the sausages a couple of times over the course of each week, out of hunger really rather than appetite - so maybe it's a cumulative effect?

Does this mean only eating anything that's entirely whole from now on? There just doesn't seem to be much left that I can eat without worrying.

I get reactions from sausage - fillers and possible seasoning issues.

I make my own - try this recipe.....it's easy and delicious - I use ground pork or ground turkey - either way - it's gluten-free!!!!!!!

Homemade Italian Turkey Sausage 1 lb. lean ground turkey2 tsps. garlic powder1 1/4 tsps. fennel seed, crushed1 1/4 tsps. sugar1 tsp. salt1 tsp. dried oregano1/2 tsp. pepper Combine everything. Cover and refrigerate for at least 8 hours or overnight. Shape into patties or crumble and cook until no longer pink.

I just gave up on trusting processed meats

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I got more sensitive. First I felt great just cutting out bread and cheerios. Then more and more. Now stuff tested to 5 ppm still gets me. I do mainly whole foods. Good luck.

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Yes this is common. For me, I am now sensitive to High fructose corn syrup and red dye #40. Dairy is a work in progress.

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I just wanted to ask if anyone feels that the longer they're gluten free, the more sensitive they seem to become?

I joined this board to ask exactly that same question. I have become quite a bit more sensitive on the diet. I used to be able to eat french fries and not worry about the fryer or go to places like Taco Bell and not worry about CC. Suddenly I started reacting to very small amounts of gluten and now I have to be very strict. 20 ppm foods occasionally get me if I eat a lot.

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Absolutely. And it's a relief to hear it's common. As of right now I have moved to a completely whole foods diet. When I first started this diet I felt great cutting out dairy and wheat. Now I feel like one slip will send me on a downward spiral for days. I avoid wheat (obviously), dairy, corn, soy, wine, and coffee and am now wondering about eggs. It is frustrating.

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I've been trying to see if eggs are causing my morning sneezing. I cut them out for two weeks and it seemed to get better. Then ate them again and it seemed to get worse. Now I am cutting them out again. There are so many other possible triggers, it is hard to tell.

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I'm not sure if this is exactly what you meant, but once my girlfriend stopped eating gluten she now has a severe reaction if she eats it. She's been gluten-free for about 8 months, and if she ingests a bite of gluten she will literally be in bed for 2 weeks, the first week of which she is in absolute agony. Unfortunately, she has not seen any benefits from going gluten-free - the naturopath said it would cure her chronic joint pain. I'm reading that it can even take a year or two for the body to heal from gluten, but she has literally not improved one iota - very disheartening.

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I don't think I'm getting progressively more sensitive, but I'm definately very sensitive now. I can't believe I used to eat that stuff all the time. I'm glad though because the stomach ache and D stops me from ever chancing it. I came really close to getting noodles from the chinese take away the other night but knowing the cross contamination would destroy was incentive enough to get me to walk home and make a proper dinner.

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I'm not sure if this is exactly what you meant, but once my girlfriend stopped eating gluten she now has a severe reaction if she eats it. She's been gluten-free for about 8 months, and if she ingests a bite of gluten she will literally be in bed for 2 weeks, the first week of which she is in absolute agony. Unfortunately, she has not seen any benefits from going gluten-free - the naturopath said it would cure her chronic joint pain. I'm reading that it can even take a year or two for the body to heal from gluten, but she has literally not improved one iota - very disheartening.

I'm sorry your girlfriend is struggling. This reaction, including the joint pain sounds so similar to my symptoms. I'm only 5 months in. I have good days and bad days. Her intestines may have a lot more damage than mine, because I'm like the others with good days and bad days but definitely major improvement. I guess I would just reiterate whole foods, no processed. And coffee and wine also cause flare ups. I think that joint pain is just awful to deal with. I really feel for her.

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Sorry for taking so long to thank everyone for their replies, my mind's only just started to get back into gear after the glutening.

Well, I guess it looks like 100% whole foods from now on then. Deep down I think I knew what may have been happening with the processed 'gluten free' stuff, but after giving up quite a few things I enjoyed eating, it was just nice to have found something I thought I could eat w/o having problems.

I'll give the sausage recipe a go TMBarke, thank-you. At least I'll know for sure that it will only contain those products I've included, no more taking a gamble even on those processed foods I thought I could trust, or at least perhaps as a treat once in a while.

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Sorry for taking so long to thank everyone for their replies, my mind's only just started to get back into gear after the glutening.

Well, I guess it looks like 100% whole foods from now on then. Deep down I think I knew what may have been happening with the processed 'gluten free' stuff, but after giving up quite a few things I enjoyed eating, it was just nice to have found something I thought I could eat w/o having problems.

I'll give the sausage recipe a go TMBarke, thank-you. At least I'll know for sure that it will only contain those products I've included, no more taking a gamble even on those processed foods I thought I could trust, or at least perhaps as a treat once in a while.

How many months gluten free? It was 6 months for me before I felt good and could handle complex foods. You might just need more healing time. It's trial and error. I could not eat tapioca starch for the longest time. Now it's fine.

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