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

Why Does This Happen?

waterlily-

By waterlily-
in Coping with Celiac Disease

Recommended Posts

waterlily- Explorer
waterlily-
Posted

Why is it that one day I can eat like, two chocolate chip cookies and not get sick and the next day I do? That also goes for oatmeal, powdered milk, coffee, milk, cheese, bread, pancakes, waffles, etc. So I said enough of this and went gluten-free completely. But I'm still wondering, why does this happen?? How can something give me chest pains and make me sick one day and not the next? Is my internal system just really out of whack or what?

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

Celiac.com Sponsor (A8-M):


ravenwoodglass Mentor
ravenwoodglass
Posted

For many of us symptoms can come and go at first. In addition some have delayed reactions from gluten so we may not react to something we ate for a day or two.

Jestgar Rising Star
Jestgar
Posted

There can be a threshold effect so that you don't get symptoms unless you've consumed a certain amount over a certain period of time.

The rate at which the wheat is digested and the antigenic peptides exposed to your intestine will vary depending on what you ate the previous meal and what you've eaten with the gluten this time.

Absorption/exposure can also be affected by hormones, alcohol, medications, etc.

fullofhope19 Newbie
fullofhope19
Posted

Why is it that one day I can eat like, two chocolate chip cookies and not get sick and the next day I do? That also goes for oatmeal, powdered milk, coffee, milk, cheese, bread, pancakes, waffles, etc. So I said enough of this and went gluten-free completely. But I'm still wondering, why does this happen?? How can something give me chest pains and make me sick one day and not the next? Is my internal system just really out of whack or what?

Okay I was wondering the same thing. We have been doing a LOT of renovations on our house and so dinner has not been something I wanted to cook. I ate at Hardee's and had their Big Chicken Sandwich fully expecting to get really sick. To my shock I didn't. The next day still nothing so I didn't even get a delayed reaction to my gluten. So the next day I tried it again. Nothing. I was really getting confused so I tried it a third day in a row and boom! Pain and symptoms. So I think it has to do with the fact I have followed a gluten free diet to a T for over a year now. So I guess my body healed up enough to be able to handle an occasional gluten eating. I have since tried it off and on a few weeks now and if I just surround the meal with days of eating gluten free and just for one meal, if it is for dinner, I seem to be able to tolerate the gluten. However, I still worry because I hear gluten intolerance or sensitivity can lead to full blown celiac disease which I do no have yet.

I do know I am MUCH better when I follow a gluten free diet, but I am still confused as to why I can have gluten every so often. Strange!

waterlily- Explorer
waterlily-
Posted
  • Author

Interesting. Thanks guys! :]

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.