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Is A Change In Reaction To Gluten Possible


Richie1

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Richie1 Rookie

Hi everyone just looking for help .......After being gluten free for about 5 weeks i was getting to feel a lot better acid reflux had lessened,bloating was almost gone stomach cramps were few and far between and constipation was getting better, but went to a dinner party last week and although our friends had made every effort for me i am pretty sure i got glutened.....

Since then my constipation is back but I have been extremely fatigued all week with a really fuzzy head, chest tightness and an almost uncontrollable hunger along with stomach cramps again .....This week i have felt worse than ever is it possible that your symptoms change or get worse really confused

Thanks

Rich


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mushroom Proficient

Welcome Rich, and yes, it is indeed possible, especiallly after we hve been gluten free for a while and the body has had a rest from fighting gluten. Symptoms often become worse with the reintroduction of gluten which is why so few make it through a gluten challenge for testing - the pain is just intolerable. Your friends may well have used all gluten free ingredients, but their cookware was probably contaminated with gluten, so you have been what we refer to as cross-contaminated. I am sorry you are feeling so bad and hope you get to feeling better soon. A glutening can last for a couple of weeks in some people. :(

IrishHeart Veteran

They are probably not getting worse. You noticed them going away right?...and now, they are back. Sorry, hon! Unfortunately, the healing process is an up and down road. If you are OFF gluten and feel better, when you get hit, you feel worse.

It is quite possible you were glutened. :blink:

Even well-meaning friends (whose kitchens are NOT gluten-free) cannot avoid cross-contamination.(CC) A cutting board, a strainer, maybe a knife that cut bread was CCed?? My sister tried valiantly to make me my own turkey last year, but (without thinking) basted the stuffed one and mine with the same baster ALL DAY LONG :rolleyes:

I did not find out until I helped wash dishes and could only find one baster. She felt so bad. How could she know? I was newly Dxed and had only schooled her in the big points of living gluten-free. The next few weeks were not so great! <_<

We both learned a valuable lesson.

Drink a lot of water and know it's going to pass in a week or so. (Takes me longer, but that's just Me :rolleyes: )

Sorry you got "hit". If you are newly DXed, try to avoid dairy and take some probiotics.

You'll be okay. :)

Best wishes!

***Edited to add: I see "Shroomie" and I were posting simultaneously!! :)

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    • trents
      @cristiana, I'm thinking the intensity of our response to the same amount of gluten can vary from time to time. Our bodies are a dynamic entity. 
    • Scott Adams
      I'm going to try Jersey Mike's soon--we have one nearby. Thanks for sharing!
    • cristiana
      Hi @trents Two things can happen:  1/ For a very small gluten hit, I will get a slightly sore stomach for a few days, maybe a day or two following the glutening, and (TMI warning) maybe slightly loose BMs with mucus  for a couple of days.  2/ For a substantial glutening, and thankfully it's only happened once in recent years,  I get bad chills, followed by vomiting, and my heartbeat is all over the place and I can hardly stand.  It's pretty extreme.  That happens within about 2 hours of eating the gluten.  I might feel slightly dizzy for a couple of days after the glutening episode. Interestingly I've just been out to a cafe which hitherto has made a big thing about how their french fries are cooked in a separate fryer.  I shared some with a friend and they were served with chilli sauce, jalapenos, cheddar cheese and fried onions.  Definitely not health food!  Anyway,  I'd eaten half when I realised I'd not checked the menu to ensure that this dish is still gluten-free - and it turns out it isn't!!!  They've changed the ingredients and the fried onions are now cooked with wheat.   I came home expecting to feel dreadful as I had no idea how much gluten I have consumed but so far if anything I feel just little queasy.  I think I'd have thrown up by now had there been a lot of gluten in the onions.  
    • trents
      It might be wise to start him on small amounts and work up to 10g. Monitor how he reacts. Some people simply cannot complete the gluten challenge because it makes them too ill. By the way, you can buy powdered gluten in health food stores, at least here in the states you can. With a food scale, it would be easy to measure the amount being consumed in a day. I'm not sure what the intensity of reaction to gluten tells you about what's actually going on with regard to celiac disease. I mean there are some celiacs like me who don't seem to react to minor exposure amounts but who get violently ill with larger exposures. Then there are celiacs who get some kind of reaction to even the tiniest amount of exposure but don't necessarily get violently ill. And how the reaction manifests itself is very different for different people. Some, like me, experience emesis and diarrhea. Others just get brain fog. Others get joint pain. It's all over the map.
    • melthebell
      That's interesting - that's a lot of gluten! I'll be very curious to see how my son responds to the gluten. In some ways, I guess having a strong reaction would tell us something? It's tough navigating this as a parent and having it be not so clear cut ;\
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