Jump to content

  • 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

Anyone Get Worse At 5 Mo. Gluten Free?

saintmaybe

By saintmaybe
in Coping with Celiac Disease

Recommended Posts

saintmaybe Collaborator
saintmaybe
Posted

I've been five months gluten free, and it was all going really well. Adjusting to the diet, getting healthier, getting my energy back.

All of a sudden, I've developed two new food sensitivities in two weeks. Corn, which is confirmed, makes me as sick as if I've gotten a huge dose of gluten. Soy, which I haven't completely nailed down yet, seems to be a new one, because I was eating stuff with soy last week. Now this week, I feel like I've been hit by a truck, and those are the only things I can isolate as repeatable causes.

I know it's normal to develop more sensitivities as time goes on, and I know it's normal to get more sensitive to gluten itself. My question is around what time in your recovery did your extra food intolerances start showing up?

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

Celiac.com Sponsor (A8-M):


Aly1 Contributor
Aly1
Posted

For me it was at about the 3 month mark...I'm at 4 months and still in the middle of dealing with it... :0P

UKGail Rookie
UKGail
Posted

I noticed worsening sensitivity after 3 months too. For me, I think it is mainly increased sensitivity rather than anything else (I am still dairy and oat free), but I am not ruling out other issues. Have gone back to diet basics to try to sort it out.

abaker521 Rookie
abaker521
Posted

Wow.. it's 5 months exactly for me as well and I'm right where you are! I was doing well.. then all the sudden felt like I relapsed. I just started cutting out dairy so we'll see how that goes, but I'm so frustrated (actually scared more than anything). I read that some people have salicylate intolerance which absolutely terrifies me since that includes all my favorite foods. I'm seeing my primary doctor tomorrow so I guess we'll see what he says. I'm trying to eat as plain as possible (although I have yet to give up my morning coffee.. which I buy organic and grind at home). Today I just had some dry rice chex mix and a green smoothie (made with organic spinach, fresh blueberries, assorted frozen fruit and organic almond butter). We'll see how I feel later! My biggest issue is just terrible bloating, gas, and of course the 'big D'.. I've also heard SIBO could be a culprit. :(

pricklypear1971 Community Regular
pricklypear1971
Posted

I was great til 5 1/2 months.

I honestly think I was glutened, though - one big one. Then several small ones (eating out).

I did discover taking Claritin (half dose) helped get rid of some symptoms I was unsure were gluten or allergies. My allergies had been great gluten-free, though, til that point. I wonder if getting glutened triggered them?

I wonder if at around 5 months we start getting comfortable and adding in more potential cc or allergens? I know I did. I got braver (and dumber, apparently).

I also discovered my hubby's snoring is interfering with my sleep (he's on an out of town trip and guess what - im sleeping and my body feels sooo much better).

UKGail Rookie
UKGail
Posted

Prickly, I think you are sadly probably right about getting complacent (or dumb). I started enjoying myself eating more gluten free baked goods and started slowly going downhill again. Then I got dumb and went to the bagel shop to get a toasted bagel for my daughter. Waiting in the bagel shop for 5 minutes got me good. I was ill for days, not well for a further week, and my digestion still hasn't got back to where it had been before I got adventurous. Dumb is very a good word for it!

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,684
    • Most Online (within 30 mins)
      7,748
    Betty Siebert
    Newest Member
    Betty Siebert
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

    • There are no registered users currently online
  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.