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6 Days Gluten Free And Symptoms Are Worse

Flasaltwater

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Flasaltwater Apprentice
Flasaltwater
Posted

I have been very carefull to not eat anything with Gluten I did have some Deli Chicken salad a few days ago but according to the label no Glueten or Wheat. I have not had so much as a cracker since last Friday. My Diarrhea is worse my rash is worse. Is this suppose to happan.

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LittleDende Newbie
LittleDende
Posted

It is actually not uncommon for symptoms to get worse for a little while after going gluten-free... it is like your body is having withdrawal symptoms! Think of the drug-addict trying to get clean... he will go through some rough times before he can get better!

Stick with it! You should notice some very positive results in a few weeks...

blueshabooMoon Apprentice
blueshabooMoon
Posted

Ugh! Been gluten-free about 2 weeks, Monday & Tuesday felt great like Super-Woman,loads energy did lot long neglected chores at home,then wednesday through today feel so sick,worse,like flu.Dizzy-off balance, digestion big `D`,woozy,had headache yesterday which is rare for me,drinking maalox,woke up shakes & trips to bathroom today,keep feeling balance-like falling feeling.Cannot live like this.What is wrong,was sick non stop since March is what landed me at GI Dr.`s bloodwork high-strong positive celiac & endoscopy with biopsies,also discovered small hiatel hernia & stricture gastroesophogeal juncture[inflammation swollen shut esophogus].Only had one accidental Glutenning & that was yesterday=drank half a Dannon yogurt Frusion smoothie, found out not gluten free,sick within minutes, is that possible to get so violently sick so fast? I do find solace and comfort in reading forum posts on here seeing not alone. Terri

Flasaltwater Apprentice
Flasaltwater
Posted
  • Author

Ugh! Been gluten-free about 2 weeks, Monday & Tuesday felt great like Super-Woman,loads energy did lot long neglected chores at home,then wednesday through today feel so sick,worse,like flu.Dizzy-off balance, digestion big `D`,woozy,had headache yesterday which is rare for me,drinking maalox,woke up shakes & trips to bathroom today,keep feeling balance-like falling feeling.Cannot live like this.What is wrong,was sick non stop since March is what landed me at GI Dr.`s bloodwork high-strong positive celiac & endoscopy with biopsies,also discovered small hiatel hernia & stricture gastroesophogeal juncture[inflammation swollen shut esophogus].Only had one accidental Glutenning & that was yesterday=drank half a Dannon yogurt Frusion smoothie, found out not gluten free,sick within minutes, is that possible to get so violently sick so fast? I do find solace and comfort in reading forum posts on here seeing not alone. Terri

I definitely know when I've eat something my body is reacting to. I have not been formally tested yet but I have simular symptoms as you. One thing for me is I have been batteling severe anemia for about 15 years now. It sucks also want to mention the Diarhhea I have right now is like a yellowish brown with some food particles in it. I know its gross but maybe someone can shed some light.

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    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      Many thanks!
    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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      By Scott Adams · Posted

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      Unexpected gluten exposure risk from cultivated mushrooms

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