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Effect Of Colds On Gi Tract And D?

Kay DH

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Kay DH Apprentice
Kay DH
Posted

Can having a cold make symptoms from getting glutened worse? My celiac symptoms started 13 months ago, a week or two after getting the flu. I quit eating bread and pasta almost immediately because of the D and other symptoms, and went completely gluten-free in January. Six days ago I got glutened bad at a restaurant I go to frequently; 3 days later I caught my first cold since going gluten-free. It's a minor head cold. My GI problems usually only last 3 days after being glutened, but I'm still having D after 5 days. I haven't had any cc from food since the restaurant. I've dropped 2.5 lbs so far, and not from dehydration. I don't seem to be absorbing what I am eating. Is this worse with colds? This is my first illness after going gluten-free.

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ravenwoodglass Mentor
ravenwoodglass
Posted

Are you taking anything for the cold? If you are have you made sure it is gluten-free? Before I was gluten free I caught every bug there was around. After being gluten-free I haven't had a cold or virus in a very long time. My doctor said the thought that when glutened my body was fighting the gluten so hard it couldn't fight the viruses. Don't know for sure if he was right but makes sense to me.

shopgirl Contributor
shopgirl
Posted

Are you taking anything for the cold? If you are have you made sure it is gluten-free? Before I was gluten free I caught every bug there was around. After being gluten-free I haven't had a cold or virus in a very long time. My doctor said the thought that when glutened my body was fighting the gluten so hard it couldn't fight the viruses. Don't know for sure if he was right but makes sense to me.

Think of your immune system like an army. If most of your troops are off at the front lines fighting gluten, there are few platoons remaining to fight your virus

Kay DH Apprentice
Kay DH
Posted
  • Author

Are you taking anything for the cold? If you are have you made sure it is gluten-free? Before I was gluten free I caught every bug there was around. After being gluten-free I haven't had a cold or virus in a very long time. My doctor said the thought that when glutened my body was fighting the gluten so hard it couldn't fight the viruses. Don't know for sure if he was right but makes sense to me.

No, I'm not taking any medicines. The only thing in common with the two D's is coconut shrimp. I made it from "Let's Go...Organic" coconut flakes that the company website indicates is gluten-free. I'm usually a cold virus magnet, and going 10 months without a cold is very unusual. I suspect I only caught this cold because of being glutened by a wheat pita at a restaurant I frequent (my guard was down, I didn't notice it wasn't gluten-free until it was too late). I contacted the manager and company, also because they advertise as being gluten-free. Wheat. Staff of Life. They should call it the Bludgeon of Life. This cold is mild for me and hasn't turned into the usual nasty chest cold. I do not have the flu, it is a cold, and my gluten GI symptoms are still going after 5 days. My brain fog lifted on day 5 (mood changes). So, when people get a cold after being glutened, are then GI and other symptoms any different?

cassP Contributor
cassP
Posted

i think its completely normal that you would be more succeptible to colds & other illnesses after being glutened, because your immune system is vulnerable when u ingest gluten

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

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

      By Jane02 · Posted

      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

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      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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