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After Being Glutened


Metoo

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Metoo Enthusiast

About a week ago, on vacation I was glutened 2 days in a row. My 'ezcema' broke out horribly, way worse than its ever been. My side of my hand was covered in about a thousand blisters, it normally was a 1 inch circle and a few tiny blisters..this was so much worse. Within 2 days of being strict gluten free, being extra careful again my blisters resolved, and are still resolving.

But...its been almost a week and I am having a really hard time with fatique, brain fog again. I feel like its from being glutened, because its extreme like when I was severly deficient on Vitamin D. ...which I have upped my Vitamin D the past few days in case it was that again.

How long does it typically take to resolve symptoms from being glutened?

I was kind of surprised what happened with my hand after just a few months of being gluten free. It kind of freaks me out and wonder what will happen if 4 months from now I get glutened.


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TeknoLen Rookie

Sorry to hear you are still feeling it. I think I picked up a little cross-contamination from a "gluten-free" dessert at a holiday party this past Saturday evening. Sunday was rough and still some residual D and fatigue Monday but Tuesday was more or less normal. I can only speculate why my bounce was quick. Perhaps I only ingested a small amount of gluten. The vitamin D you are taking should be helping. I also take B-complex plus another 1000 mg of B-12 daily. I also take magnesium oxide daily (400 mg I think). Also a daily probiotic and just recently I started making and drinking kefir from young coconuts (see Body Ecology Diet for details). Good luck and I hope you feel better soon.

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    • Jane02
      Hi @trents, yes I've had my levels checked in Dec 2025 which revealed vit D deficiency. I considered eggs although they only contain about 45 IU vitamin D/egg. I need 2000 IU vitamin D for maintenance as per my doctor. Although now, I likely need way more than that to treat the deficiency. My doctor has yet to advise me on dosing for deficiency. I've also considered cod liver oil, although again, if it's processed in a facility that has gluten, especially on flour form, I worried to test it, even if they have protocols in place to mitigate cross-contamination with gluten.
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