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Nicoly

First Time I've Been "glutened" Since Going Gluten Free

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I'm new to the gluten free community and new to this forum and I'm looking for some confirmation of symptoms as I believe I've been "glutened". I was diagnosed with Celiac in April and went gluten free on May 1st. I also had an "ill" gallbladder that was removed in early June. I know I accidentally ate gluten in May but was so sick with the gallbladder issues, I wouldn't have been able to tell the difference. Last week I was finally starting to feel good again, had energy, no pain, regular bowels, it was wonderful. On my birthday a friend made me a flourless chocolate cake and within 15 minutes of eating it I started to feel really weird. I felt faint, a rush through my system and very out of it and slightly woozy. Later in the evening, I had nausea and diarrhea. Since then I have had a lot of heartburn, pain in my joints and general nerve pain, a headache, diarrhea and a general feeling like you get when the flu is coming. I've been filled with anxiety and extremely tired. After quizzing my friend on the ingredients I suspect the culprit is imitation vanilla. My question is, does this ring true, these symptoms, the cause? How long can I expect to feel this way? I'm so miserable and wondering if I will ever feel good again. I appreciate any advice I can get!

Nicoly

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Yes you definately been glutened. Unfortunately it could have been the vanilla or the pans and items your friend used to make it for you. I'm usually ill for about 3 days, depending on how much I was glutened. All the symptoms you mentioned are the ones I get. Cross contamination, I believe, is our worst enemy. This is probably what happened. When well meaning friends and family try to help us but because they eat gluten their kitchen and tools they use are contaminated. Mixers, pans, spoons, countertops and just their kitchen could be unsafe. I hope you are well soon and just hang in there, things do get easier as time goes by. (sorry for the post before this one - I hit the wrong key!)

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It could have been any part of the cake. As wjp said, even if the ingredients are perfect you can be contaminated by the pans, mixer, spoons, kitchen surfaces, cooling racks, gluteny hands, measuring cups, sugar bag that has been contaminated with a scoop also used for flour... the list is endless.

I have told all my friends that I really appreciate their love and care but that it's just easier for both of us if they don't try to cook for me. I'm happy to enjoy their company and have a cup of tea with them but if there is to be food involved that I will provide it or eat ahead of time.

I have always loved to entertain and now I just do it all the time instead of trading off with family. If people want to bring something I usually ask them to bring uncut fruit, bottled beverages, a particular brand of chips or popcorn ... things that are safe. So far all my friends and family have been very understanding.

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Yup, that's likely a glutening. I doubt it was the vanilla--I've never heard of vanilla extract with a gluten ingredient. It was probably unsafe kitchen tools (a scratched pan with gluten baked in, a wooden spoon, etc.) or possibly someone had been using flour or something in the kitchen in the hours or days before and it wasn't cleaned up all the way.

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Does she use those pans for wheat flour cakes? They probably had a bit of wheat flour in the cracks and it got into the gluten-free cake. It's not always a good idea to eat what people who are not gluten-free make. Too much chance of cc.

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My vote is cross contamination as well.

Not only that, but dairy and soy make me feel the same as gluten, maybe even MORE woozy with dairy/soy. I've seen recipes for flourless cakes that have added dairy in the cake or icing.

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