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kathleenp

Why Am I Sick?

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This is day 27 of being gluten-free. I am not diagnosed Celiac, but decided to go gluten-free due to bipolar symptoms that do not really respond to meds. I am thrilled to say that bipolar symptoms are improving, although I still have a long way to go.

On day 5 I had what I thought was mild food poisening, but then I realized that my sister had eaten everything that I had and was not sick and it left after a few hours, so I decided it was something else. Then on day 19 I got a lot sicker and thought it was the flu that lasted for 5 days. I am not so sure it was the flu now since I have not been around anyone with the flu and have not passed it on to anyone either. My symptoms were fairly intense stomach pain and watery D, a little nausea, but no vomiting. Eating increased the pain, so I cut back on that. It went away for 2 days and last night the pain came back, although not really bad, but I did vomit rather violently. Still neausious this morning.

Yesterday was also a wierd, 'hungry' day for me. Everytime I ate, afterwards, I was absolutely starving. I had low blood sugar in the evening and I think I overate to compensate for that and I think that may have triggered the stomach pain. Overeating does seem to bring it on.

I have been very careful about what I am eating, but I did eat at El Pollo Loco last night-just chicken, pinto beans, corn and corn tortillas though. I thought that would be safe.

I had started taking enzymes around day 13 to help in case I got CC, so I don't know if they are affecting me or not.

Anyway, I don't know if I got glutened (isn't it too early to have such a bad reaction if it was glutening?), have the flu, am still withdrawing or am just in the healing process? Anyone care to share their thoughts on this?

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Celiac.com Sponsor (A8):

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It is not too early to have a bad reaction to a glutening. Does the restaurant you ate at have a gluten free menu? If not then they may not be taking the proper precautions to prevent it at the restaurant.

In the beginning it is best to go with whole unprocessed foods that you prepare yourself in a kitchen that has been purged of gluten risks. You need a new dedicated toaster, to replace scratched non stick pans, strainers and wooden utensils. You also should get new condiments and don't share them with gluten eaters. That includes stuff like butter, nut butters, jellies etc.


Courage does not always roar, sometimes courage is the quiet voice at the end of the day saying

"I will try again tommorrow" (Mary Anne Radmacher)

Diagnosed by Allergist with elimination diet and diagnosis confirmed by GI in 2002

Misdiagnoses for 15 years were IBS-D, ataxia, migraines, anxiety, depression, fibromyalgia, parathesias, arthritis, livedo reticularis, hairloss, premature menopause, osteoporosis, kidney damage, diverticulosis, prediabetes and ulcers, dermatitis herpeformis

All bold resoved or went into remission in time with proper diagnosis of Celiac November 2002

 Gene Test Aug 2007

HLA-DQB1 Molecular analysis, Allele 1 0303

HLA-DQB1 Molecular analysis, Allele 2 0303

Serologic equivalent: HLA-DQ 3,3 (Subtype 9,9)

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The last time that I checked El Pollo loco's chicken was NOT gluten free. It sounds like you got glutened from it. Sorry you're sick now. If you didn't ask any questions that was mistake number one. You can't go by what "looks safe". You'll learn in time how to eat out at some places safely. El Pollo Loco is not one I would risk, personally--even their rice has gluten in it. They also put gluten in the chipotle salsa which is on the "salsa bar" making the rest of the salsa's unsafe from the bar.

As to you other incidences of feeling sick--have you eliminated cc rtisks in your home? Did you get a new gluten-free-dedicated toaster? Get rid of old non-stick pans, wooden spoons, wooden or plastic cutting boards? Don't underestimate the power of small amounts of gluten to make you sick.


A simple meal with love is better than a feast where there is hatred. Proverbs 15:17 (CEV)

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We don't use wooden utensils, most of my pans are stainless and the only thing we cut up on the cutting board is vegetables and occasionally meat, so I think I'm good there. I'll have to check the couple of pans that have a non-stick coating and see what condition they are in. As for the toaster-we use a toaster oven and I did toast a piece of gluten-free bread last night, but I put a piece of foil down first. Is this enough to prevent CC?

As for El Pollo Loco, they don't have a strictly gluten-free menu, but I had looked it up on the internet first and saw a list of foods that were gluten-free. I also saw a post here where someone eats what I had last night on a regular basis and doesn't get sick, so I thought it was safe. I did see where their food may be prepared on the same surfaces as gluten containing foods, so that may have been what happened.

It's funny, I never had gastrointestinal issues before going gluten-free, but now I sure do.

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It seems funny to not have symptoms. But there are many people with celiac who don't know they have it. If fact there are probably around 2.7 million people in the USA right now who have celiac and don't know it. There should be about 3 million of us on this board, but there ain't.

Not knowing is the norm, not the unusual thing.


Proverbs 25:16 "Hast thou found honey? eat so much as is sufficient for thee, lest thou be filled therewith, and vomit it."

Job 30:27 My bowels boiled, and rested not: the days of affliction prevented me.

Thyroid cyst and nodules, Lactose / casein intolerant. Diet positive, gene test pos, symptoms confirmed by Dr-head. My current bad list is: gluten, dairy, sulfites, coffee (the devil's brew), tea, Bug's Bunnies carrots, garbanzo beans of pain, soy- no joy, terrible turnips, tomatoes, peppers, potatoes, eggplant, celery, strawberries, pistachios, and hard work. Have a good day! 🙂 Paul

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