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Gi Symptoms After Being Glutened.

CNV2855

By CNV2855
in Coping with Celiac Disease

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CNV2855 Contributor
CNV2855
Posted

I was glutened 9-11 days ago and the D has just now resolved. Now all of my stools are completely unformed and very small, however they do sink.

How long does it take for the D and for you guys to get solid normal looking stools? Do you guys always get the unformed stools for a period while recovering?

I'm trying to gauge how responsive I am when I'm incredibly strict with my diet (only eating beef/ safe vegetables - absolutely nothing else). Still was hoping for more improvement over two weeks. Keep in mind, that I've been gluten free for over three years, but I am careless at times and get glutened every couple of months. So I won't know how much damage is present until the endoscopy is done.

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beebs Enthusiast
beebs
Posted

I was glutened 9-11 days ago and the D has just now resolved. Now all of my stools are completely unformed and very small, however they do sink.

How long does it take for the D and for you guys to get solid normal looking stools? Do you guys always get the unformed stools for a period while recovering?

I'm trying to gauge how responsive I am when I'm incredibly strict with my diet (only eating beef/ safe vegetables - absolutely nothing else). Still was hoping for more improvement over two weeks. Keep in mind, that I've been gluten free for over three years, but I am careless at times and get glutened every couple of months. So I won't know how much damage is present until the endoscopy is done.

I don't get D - but I was glutened about a week and a half ago now and I still have some symptoms - I had GERD so bad that I couldn't swallow for days - agonising and nothing was working...I felt like Homer Simpson "just working the turkey down" But yeah - it can take me a couple of weeks to come good again!

Ollie's Mom Apprentice
Ollie's Mom
Posted

For me, the D usually lasts 5 to 7 days or so. Sometimes things aren't back to "normal" for two weeks, depending on how badly I got glutened.

I have been gluten free for over 2 years now.

I think everyone's reaction is very different, and lasts for varying periods of time.

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      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
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      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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      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. 
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      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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