Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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 Am I Sick?


kathleenp

Recommended Posts

kathleenp Apprentice

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?


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



Celiac.com Sponsor (A8-M):



ravenwoodglass Mentor

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.

GlutenFreeManna Rising Star

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.

kathleenp Apprentice

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.

GFinDC Veteran

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.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,188
    • Most Online (within 30 mins)
      7,748

    terencie
    Newest Member
    terencie
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)


  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • knitty kitty
      Hi, @thejayland10, Do you still consume dairy?  Dairy can cause increased tTg IgA levels in some people with celiac disease who react to casein, the protein in dairy, just like to gluten.   You might try cutting out the processed gluten free foods.  Try a whole foods, no carbohydrate Paleo diet instead, like the AIP diet (the Autoimmune Protocol Diet by Dr. Sarah Ballantyne, a Celiac herself). Processed gluten free foods can be full of excess carbohydrates which can alter your microbiome leading to Small Intestinal Bacterial Overgrowth (SIBO).  SIBO is found in some people who are not responding to a gluten free diet.  SIBO can elevate tTg IgA levels.  The AIP diet cuts out sources of carbohydrates like rice, potatoes (nightshades), quinoa, peas, lentils, legumes, which starves out the SIBO bacteria.  Better bacteria can then proliferate.   I followed the AIP diet to get rid of my SIBO.  It's a strict diet, but my digestive tract had time to rest and heal.  I started feeling better within a few days.  Feeling improvement so soon made sticking to the AIP diet much easier. References: Small intestinal bacterial overgrowth among patients with celiac disease unresponsive to a gluten free diet https://pmc.ncbi.nlm.nih.gov/articles/PMC7759221/   Luminal antigliadin antibodies in small intestinal bacterial overgrowth https://pubmed.ncbi.nlm.nih.gov/9260801/#:~:text=Luminal total IgA concentrations (p,response to local bacterial antigens.   Potato glycoalkaloids adversely affect intestinal permeability and aggravate inflammatory bowel disease https://pubmed.ncbi.nlm.nih.gov/12479649/
    • trents
      First, welcome to the forum, @boy-wonder! Second, a little clarification in terminology is in order. Granted, inconsistency is rampant when it comes to the terminology associated with gluten disorders, but it has more or less become settled in this fashion: "Gluten intolerance" is a general term that car refer to either celiac disease or NCGS (Non Celiac Gluten Sensitivity). "Gluten Sensitivity" is the shortened version of NCGS. Third, Celiac disease is not an allergy to gluten. It is an autoimmune disorder characterized by gluten ingestion causing the immunes system to attack the lining of the small bowel, causing damage to it over time due to the constant inflammation that wears down the "villi" (mucosal finger-like projections that make up the lining). Over a significant period of time as gluten continues to be consumed, this generally results in impaired nutrient absorption. There are specific blood antibody tests available to check for celiac disease but the testing will not be valid while on a reduced gluten diet or a gluten free diet. Those already having having begun a gluten free diet must go back to consuming generous amounts of gluten for a period of weeks if they wish to pursue testing for celiac disease. Fourth, NCGS shares many of the same symptoms of celiac disease but does not damage the lining of the small bowel as does celiac disease. There is no test for it. A diagnosis for NCGS depends on first ruling out celiac disease. It is 10x more common than celiac disease. Some experts feel it can be a precursor to the development of celiac disease. Eliminating gluten from your life is the antidote for both. Fifth, you state that you are convince you don't have celiac disease by are just "gluten intolerant" (aka, gluten sensitive). How do you know that? It seems to me you are making a dangerous assumption here. I suggest you consider getting formally tested for celiac disease.
    • AllyJR
      Has anyone found a gluten free parakeet seed mix? I can't find a single one! My doctor wants me to make sure all pet food in the house is gluten free but I'm not sure if that's even possible with parakeets. We love our birds so much! I'm wondering if anyone has ever made their own bird seed mix if gluten free ones are not available. 
    • boy-wonder
      Hi, new member. About me, I had been suffering with weight gain, bloating and irregular and extreme bowel habits for a year or so. For example, I went on holiday in 2023, then again I  2024 at the same time of year and every shirt I wore in 2023 didn't fit anymore, couldn't even do the buttons up. Being in my mid 50s I put it down to age and middle aged spread. I'd been lucky all my life having good metabolism and being able to eat anything and as much as I like without putting on any weight, it drove my other half mad. Over a conversation with a friend health and age Related stuff came up and he mentioned someone he knew who had recently found out they were gluten intolerant,  I looked it up and had every one of 8 or so symptoms listed. Bloating,  weight gain,  headaches, brain fog,  constipation, etc etc. I took the decision to give going gluten free a try. Within 1 week I had lost 4 lb, now 7 weeks in I've lost 13 lb. I feel much better in general,  the bloating has severely subsided, it used to keep me awake at night as I felt so uncomfortable.  So pretty much a success story, as everyone here knows,  going gluten free isn't always easy, and eating out can be awkward,  but I consider myself lucky that I appear to have an intolerance rather than an allergy or being celiac.  I can deal with most of the gluten free options at the supermarket but, the big one for me is bread, I love bread, and the gluten free options I've tried are pretty poor. I was at a posh black tie event last night and chose all the food options I thought would be gluten free,  however,  there was bread on the table and I couldn't resist it, I had I small piece of bread,  god it was good, I wanted more but I resisted. Today I feel a bit dodgy, my stomach is churning, and I generally feel a bit urgh.  So here's the question, is that really down to 1 small piece of bread or is it coincidence?  I'd be interested in hearing how other people have reacted to a similar situation,  as I was considering having a day off every now and then and enjoying some lovely fresh bread.
    • ValerieC
      Does anybody know of a guide that ranks reevaluates universities and colleges in terms of their accommodation of celiac disease or food allergies?   Thanks in advance for any leads! Valerie 
×
×
  • Create New...