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ShortStuff2309

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ShortStuff2309 Apprentice
ShortStuff2309
Posted

Do any of you sometimes allow yourself to have something with gluten in it if you've been craving it for so long, and just deal with feeling sick afterword?

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frenchiemama Collaborator
frenchiemama
Posted

Never. I don't think that I could intentionally eat something knowing it was going to make me sick. Also, my DH breaks out horribly for about 2 weeks after a gluten accident and there is no way I would make myself that miserable on purpose.

flagbabyds Collaborator
flagbabyds
Posted

Never ever never!

Canadian Karen Community Regular
Canadian Karen
Posted

Never!

Karen

ianm Apprentice
ianm
Posted

In a word, NO!!!!!! I wasted the first 36 years of my life because of this disease. No gluten touches my lips for any reason whatsoever. If I have to offend someone to protect my health that person will no longer be a part of my life.

celiac3270 Collaborator
celiac3270
Posted

This has already been sufficiently answered, but NOOOOOO!!!

mytummyhurts Contributor
mytummyhurts
Posted

No, besides the fact the I never want to feel how I did before, this would cause damage to your intestine and that can take a while to heal. The other problems that you can get from continuing to eat gluten, even once in a while, is not worth the pizza or donut.

I got sick the other day, not because of gluten but because I didn't eat enough, and I threw up a couple times. It brought me back to the horrible days when I was sick all the time and I was thinking that I'm so glad that I know what it was the made me that way and now I've been so much better that I never want to go back.

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MySuicidalTurtle Enthusiast
MySuicidalTurtle
Posted

I do not eat gluten knowingly.

I will eat some dairy things knowing that later I might have a stomach ach. It is just different with gluten, though.

angel-jd1 Community Regular
angel-jd1
Posted

Never!!! I was too sick for tooo long. I have no desire to go back to feeling that way.

-Jessica :rolleyes:

KaitiUSA Enthusiast
KaitiUSA
Posted

There is no way I would intentionally eat gluten ever. I know what it is like to be sick like I was and will not go through that if I have any control over it.

LKelly8 Rookie
LKelly8
Posted

I've been tempted, walking down the grocery store isle - the cherry pop tarts call to me. :D

But then I think about all that gluten ripping and shredding it's way through my small intestine and pop tarts lose their appeal. Besides, why bother! That's the great thing about the gluten free diet - there's no forbidden foods, just forbidden ingredients. Now all I need to do is convince Glutino to make gluten-free pop tarts. :wub:

terri Contributor
terri
Posted

Never. If cross contamination can make me so ill, I shudder to think what a piece of bread. or pie, or whatever would do to me! And, if it did nothing, I shudder to think what THAT would do to my psyche! No, I've finally forgotten what "bread" tastes like, and actually raved :) over my gluten-free Irish Soda Bread tonight!

Guest nini
Guest nini
Posted

no never... I have convinced my brain that gluten is poison, so I would never ever intentionally ingest anything poisonous into my body. Not even tempted at all. Though I do wish that Krispy Kreme made a gluten free donut!

FaithInScienceToo Contributor
FaithInScienceToo
Posted

No way!

Why on Earth would I want to?

I love myself...

psawyer Proficient
psawyer
Posted

After I was first diagnosed, I strayed a few times, but I quickly learned that it was a bad idea. I have accidently ingested gluten a few times since, but have not knowingly touched anything with gluten since October 2000 (a beer, soon regretted).

Guest barbara3675
Guest barbara3675
Posted

Wouldn't think of it. I wish I were as firm about eating properly to lose weight as I am about not eating gluten...I would look like a million bucks!!!!! My mom has had tummy troubles or as she puts it bowel problems for so long. She just won't begin to think it might be a gluten problem and at the age of 87 we can't convince her otherwise. I would like to think I may be avoiding those problems by eating gluten-free and I am the gene carrier. It really isn't that bad anyway....

Barbara

rmmadden Contributor
rmmadden
Posted

Not for me! The few times that I've slipped-up and felt so awful are enough to answer the question. The pain and suffering far out-weigh any possible enjoyment from a donut, etc.

Cleveland Bob B)

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  • Posts

    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
      Finding gluten free ingredients

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      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
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