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Gluten Ingestion And Vomiting

divamomma

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divamomma Enthusiast
divamomma
Posted

I think my daughter had cereal with gluten on Monday. The next day she was extremely irritable,behaving weird, had headaches etc. Today (Friday) she out of the blue vomited (on a sidewalk by a store!). I am wondering if this would be a result of the gluten? I don't think she has had any gluten since being diagnosed and going gluten-free so I am not sure what her normal reaction would be. Is 4 days too long after the ingestion to get sick like that? SHe threw up twice on the sidewalk and has been fine since. Thanks for your help :)

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AzizaRivers Apprentice
AzizaRivers
Posted

It's possible, but I would think that if she was going to throw up from the gluten, she would have done it sooner than 5 days after the fact. Reactions can be delayed, but in this particular case I'm more inclined to think she may have had some kind of virus. I know your daughter is young and little kids have funny ways of reacting to being sick. I would guess that she's had something going on since she started with the headache and everything.

Do you have any other reason to believe she had glutenous cereal besides the fact that she wasn't feeling well? As I said, some people have longer time-frame reactions but I would have expected the vomiting to come sooner.

divamomma Enthusiast
divamomma
Posted
  • Author

She ate marshmallow pebbles which we thought was gluten-free but realized after this box did not say gluten-free anywhere. We got the wrong one I guess and I assume that this one isn't gluten free.

eatmeat4good Enthusiast
eatmeat4good
Posted

The last time I got glutened and knew it, nothing at all happened for 24 hours...I thought I was darn lucky. The second day I felt tired and sluggish but nothing terrible. The third day I got a horrible migraine...the fourth day I actually threw up, had deression, anxiety, and D. I was shocked at how bad I felt. The fifth day I had D but no headache and two days later was able to feel normal again. Wow! The longer I am gluten free the worse the reaction I get when I get glutened. It is very possible it takes that many days to react to gluten. I wouldn't have believed it if it didn't happen to me. I know she is a child, but I have to think it is definitely possible for that reaction to be that delayed. Others have written of such delayed reactions too. I probably would have thought I had the flu if it had not been for the fact that I clearly knew I made a mistake and ate one bite of a product with wheat as an ingredient...my god...now I read twice and have my son check the ingredients too before I eat anything. Good luck to you. Trace gluten is awful.

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    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
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    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
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      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
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      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
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