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

Ooops

Bamberz1977

Recommended Posts

Bamberz1977 Newbie
Bamberz1977
Posted

So I accidentally glutened myself today, I'm not sure how but about 15 minutes after lunch today I was running to the bathroom with V&D. It confuses me a little though...prior to going gluten-free I had some GI issues but not as bad as today. Does your body learn to compensate some prior to diagnosis? I have only been gluten-free for about a week and a half so I'm not quite sure why the reaction has been so darn violent.

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

Celiac.com Sponsor (A8-M):


mushroom Proficient
mushroom
Posted

Many posters report a worsened reaction after being gluten free. It is why so many gluten challenges for testing purposes do not last the distance.

This warning from glutensensitivity.net:

WARNING: Once a gluten free diet is well established, if the patient truly is gluten reactive, experience shows that it is risky to return to a gluten diet or to see-saw on and off. Reactions are often more severe after a gluten free diet is well established, BUT they may or may not be immediately obvious, depending on the area of the body affected.

hnybny91 Rookie
hnybny91
Posted

I was glutened off of a gluten free menu (I suspect the cook did not make my chicken minus the grill sauce like the gluten free menu said they would) and before I even left the restaurant I had to go throw up in the bathroom. I was only gluten free for one month at that point and vomiting was NEVER one of my symptoms prior to going gluten free.

Hawthorn Rookie
Hawthorn
Posted

I too have found the reaction much more severe if I take gluten.

I ate the stuff for two weeks to try and get diagnosed and felt like I was dying. It made the symptoms that made me cut it out in the first place look mild in comparison, and brought up new ones besides.

Bamberz1977 Newbie
Bamberz1977
Posted
  • Author

I too have found the reaction much more severe if I take gluten.

I ate the stuff for two weeks to try and get diagnosed and felt like I was dying. It made the symptoms that made me cut it out in the first place look mild in comparison, and brought up new ones besides.

No doubt...Friday was V&D, Saturday was joint pain, and today has been fatigue and random nosebleeds. On the bright side, my husband who has been thinking that I have become a complete wing nut has come around after seeing what happened lol.

Jestgar Rising Star
Jestgar
Posted

On the bright side, my husband who has been thinking that I have become a complete wing nut has come around after seeing what happened lol.

Good of you to take one for the team... <_<

GFinDC Veteran
GFinDC
Posted

Constant bombardment, then a 2 week lull in fighting, and then boom resumed bombardment! Enough to make a person sit up and take notice, and maybe have a pronounced reaction. Give your body's immune system a break and let it recover a bit, then throw a bombshell at it. It's going to fight back with renewed strength after having a rest.

I had the same experience, after a few weeks, minor cross contamination affected me much worse (apparently) than constant exposure before gluten-free. When your guts are beaten to a pulp every day, all day, they may not register a minor invasion above the ongoing noise. But give them time out to begin recovering and they notice the next onslaught.

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

Celiac.com Sponsor (A8-M):


Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,781
    • Most Online (within 30 mins)
      7,748
    BH1951
    Newest Member
    BH1951
    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

    • nanny marley
      Manitol and mri

      By nanny marley · Posted

      Hi I've been told I need a MRI on my bowels , I was booked for a colonoscopy, but because of my sever back issues and trapped nerve it can't be done , the nurse told me I will have to have a manitol drink a hour before the scan , I'm just a bit worried has I have issues with sweeteners like even a little,  I get a weird throat and ears and I've read it is a similar substance , not sure if anyone has had one of these scans or could give me some advise on the drink prep thanks in advance 😄
    • Colleen H
      Ibuprofen

      By Colleen H · Posted

      Ok thank you.  Me either 
    • Colleen H
      Celiac attack confusion and anxiety

      By Colleen H · Posted

      Hi all ! Can a celiac attack be so intense that it causes your entire body to work in reverse? Meaning really bad pain,  neuropathy and muscle,  jaw pain,  the stomach issues , Horrible anxiety and confusion??  I had a Tums and you would think I ate poison. My jaw and stomach did not like it . Not the norm for me. Things that are simple are just out of control. Anyone ever have this happen??  I'm trying to figure out what I ate or did to bring on a celiac like attack. I had an idea before but yesterday I didn't have any gluten unless it was in a medication ?! Any positive suggestions ??  Thank you 
    • 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.
×
×
  • 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.