Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Does This Sound Like Being Glutened?


redsidekick

Recommended Posts

redsidekick Apprentice

I was dxd with Celiac about 3 years ago and after what was a long healing process, I felt great, with minor slip ups of gluten here and there (never intentionally). The Saturday before last, I went out to a diner with my friend and ordered a salad with chicken. I awoke in the middle of the night to stomach rumbling and D. The next few days I was bloated whenever I ate, then came gas pains throughout my abdomen, difficulties staying asleep at night, stomach rumblings, and BM's that were one time too hard to pass & the next too easy (I wouldnt call it all out C or D).

I decided I was going to call my doctor if things didnt change after the weekend, but as the weekend came, the bloating ended, sleeping got better, stomach rumbling mellowed, the gas pains got less intense and less frequent, but still kind of alternate when it comes to BM's. Since things looked like they were settling down I decided not to call.

I never had any experience like this for over a day or two. I have read that for some people, several weeks of issues from gluten is not out of the question. So is this the typical course of events for a glutening episode or out of the ordinary.

Thanks as always for any responses.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



dilettantesteph Collaborator

It sounds like it could be gluten to me. My episodes are of different duration, and I think it depends on how much gluten I ingest. Of course, you can never be sure.

mamabear272 Explorer

I would have to agree with dilettantesteph. When I've been glutened, I've had it last as little as a day and as long as a week or more. Depends on your sensitivity and the amount ingested. Some people are much more sensitive than others. I would also suggest keeping GlutenEase on hand. You can get it a vitamin stores. It is definitely NOT a license to eat gluten but it does help me with symptoms in case of accidental glutening. I take it before family functions because my family is really careless about gluten and I never know where it's lurking.

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,015
    • Most Online (within 30 mins)
      7,748

    Krista Silcox
    Newest Member
    Krista Silcox
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • ShariW
      These look great!  I follow several people who frequently post gluten-free recipes online (plus they sell their cookbooks). "Gluten Free on a Shoestring" and "Erin's Meaningful Eats>"
    • Scott Adams
      Sounds great, we also have lots of recipes here: https://www.celiac.com/celiac-disease/gluten-free-recipes/
    • ShariW
      When I had to go gluten-free, the rest of my family still ate gluten. They still eat regular bread products and crackers, but there are no other gluten-containing foods in the house. I bought a separate toaster that is only used for gluten-free products, and thoroughly cleaned all cookware, dishes and surfaces. We do have to be very careful with cross-contact, for instance when someone else is making a sandwich with wheat bread. Then I went through my cupboards and pantry, I set aside everything else with gluten and gave it away - flour and baking mixes, pasta, etc. So when I cook any recipe that calls for flour (perhaps for thickening) or bread crumbs like Panko, I only use gluten-free. My cupboard now holds gluten-free baking flour, tapioca flour, rice flour, almond flour, gluten-free oats, gluten-free grits, gluten-free cornmeal, and a few gluten-free baking mixes for occasional use. On the odd occasion when we have pasta, it is gluten-free - nobody notices the difference in the "new" lasagna. I have found several good recipes that are gluten-free and everyone loves them. A family favorite is the Tarta de Santiago, a naturally gluten-free treat made with almond flour.
    • Scott Adams
      This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):    
    • Scott Adams
      Exactly, everyone with celiac disease technically has an "intolerance" to these: Wheat: The prolamin is called gliadin. Barley: The prolamin is called hordein. Rye: The prolamin is called secalin. Around 9% of celiacs also should avoid oats (but around the time of diagnosis this may be much higher--some will have temporary intolerance): Oats: The prolamin is called avenin. I had to avoid this for 1-2 years after my diagnosis until my gut healed: Corn: The prolamin is called zein. Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful:    
×
×
  • Create New...