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Gluten Reaction?

Fairy Dancer

By Fairy Dancer
in Coping with Celiac Disease

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Fairy Dancer Contributor
Fairy Dancer
Posted

Ok on Saturday I decided to be bad and eat a turkey Sandwich. I am not officially diagnosed with celiac disease but decided to try a gluten free diet anyway as I was a getting rather a lot of symptoms and I have a brother with it. I did have an improvement in symptoms after going gluten free, but I thought I might get away with just one sarnie lol. I did get some bloating after eating it but at the time nowt more than that.

Anyway, its Monday now and I have diarrhoea and stomach pain as well as bloating. Could it be the sandwich I had on Saturday causing it or is it more likely to be something I ate today or even yesterday?

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Jenniferxgfx Contributor
Jenniferxgfx
Posted

My vote is the gluten!

AVR1962 Collaborator
AVR1962
Posted

Gluten reaction for me is 24 hours after consumption, and these are some of the symptoms.

Lori2 Contributor
Lori2
Posted

Gluten reaction time for me is 60-80 hours later and lasts about three days. That makes keeping a detailed food diary essential.

mbrookes Community Regular
mbrookes
Posted

I'm so glad to see the time spreads for some of you. I have usually reacted within 12 hours, but I have been sick since Sunday night and have not eaten any possible bad stuff since Saturday lunch. Could my reaction time be spreading out? Also, this is the worst reaction since diagnosis almost four years age. Do responses to gluten worsen after a long time gluten free?

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

      By Scott Adams · Posted

      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.

      By trents · Posted

      Contact them.
    • 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. 
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      Unexpected gluten exposure risk from cultivated mushrooms

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

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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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