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Does Sensitvity Increase With Time?

Curlyqueen

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Curlyqueen Rookie
Curlyqueen
Posted

This past week I haven't been feeling my best. One day was worst than others and I took a brand x tylenol that I wasn't sure if it was gluten free but it cured my headache and felt ok. Then again on Friday I wasn't feeling so hot so I took one before going out to eat from my birthday at PF Chang's. My waitress had celiac so she completely understood the deal she was able to tell me what I could and could not have. Also I have eaten food from there plenty times before and been fine. Half way through I felt hot, my stomach hurt, naseau, slight dizziness, stomach cramps. So we left and after while I got better. I tried to eat some soup that I know is gluten free and the stomach cramps returned.

All weekend everything I eat makes me feel icky and I haven't introduced anything new or questionable. Also its not what I normally feel when I eat gluten usually its more painful, more fogginess, and more fatigue. So I wonder if it is something else. I can start out the day ok by half way through the day or my second meal I will start to feel ill. I have a food journal and the only connections i can make with the food I have eaten is starch and possible caseins(or caseinates). I realized caseins bother me because I can't do milk or non-dairy creamers because they have caseins.

I was wondering do people tend to get more sensitive? Do they get new food allergies? Maybe this is a sign that its not a gluten intolerance but an ulcer. Does any other food allergy tend to go hand in hand with celiac or gluten intolerance? Any advice or thoughts would be greatly appreciated.

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saintmaybe Collaborator
saintmaybe
Posted

This past week I haven't been feeling my best. One day was worst than others and I took a brand x tylenol that I wasn't sure if it was gluten free but it cured my headache and felt ok. Then again on Friday I wasn't feeling so hot so I took one before going out to eat from my birthday at PF Chang's. My waitress had celiac so she completely understood the deal she was able to tell me what I could and could not have. Also I have eaten food from there plenty times before and been fine. Half way through I felt hot, my stomach hurt, naseau, slight dizziness, stomach cramps. So we left and after while I got better. I tried to eat some soup that I know is gluten free and the stomach cramps returned.

All weekend everything I eat makes me feel icky and I haven't introduced anything new or questionable. Also its not what I normally feel when I eat gluten usually its more painful, more fogginess, and more fatigue. So I wonder if it is something else. I can start out the day ok by half way through the day or my second meal I will start to feel ill. I have a food journal and the only connections i can make with the food I have eaten is starch and possible caseins(or caseinates). I realized caseins bother me because I can't do milk or non-dairy creamers because they have caseins.

I was wondering do people tend to get more sensitive? Do they get new food allergies? Maybe this is a sign that its not a gluten intolerance but an ulcer. Does any other food allergy tend to go hand in hand with celiac or gluten intolerance? Any advice or thoughts would be greatly appreciated.

To answer your first question, yes, people get more sensitive over time. I went from a fairly high gluten threshold to highly sensitive over a period of about three months or so.

As to your second question, people also develop more intolerances as they heal, and the timeline there seems to be anywhere from 3 to 6 months gluten free. I'm now MORE intolerant to corn gluten than I am to wheat/barley/rye. Corn literally makes me feel like I am dying. It was also very, very scary how fast that intolerance developed. Less than a month from when I first noticed symptoms to developing a full blown intolerance reaction.

I recommend keeping a food journal of ingredients,and looking for any commonalities in between things that might be bothering you- just for a few weeks.

Edit: Oops,sorry! You lready have a food journal. D'oh! I was corned yesterday, and am dealing with some serious brain fog. Other intolerances a lot of people deal with, at least that I read about here on this board, are nightshades, tomatoes, fructose malabsorption, corn (as I mentioned, a full grain intolerance, dairy, soy, and nuts.

Curlyqueen Rookie
Curlyqueen
Posted
  • Author

To answer your first question, yes, people get more sensitive over time. I went from a fairly high gluten threshold to highly sensitive over a period of about three months or so.

As to your second question, people also develop more intolerances as they heal, and the timeline there seems to be anywhere from 3 to 6 months gluten free. I'm now MORE intolerant to corn gluten than I am to wheat/barley/rye. Corn literally makes me feel like I am dying. It was also very, very scary how fast that intolerance developed. Less than a month from when I first noticed symptoms to developing a full blown intolerance reaction.

I recommend keeping a food journal of ingredients,and looking for any commonalities in between things that might be bothering you- just for a few weeks.

Edit: Oops,sorry! You lready have a food journal. D'oh! I was corned yesterday, and am dealing with some serious brain fog. Other intolerances a lot of people deal with, at least that I read about here on this board, are nightshades, tomatoes, fructose malabsorption, corn (as I mentioned, a full grain intolerance, dairy, soy, and nuts.

Thanks for that answer. I have been eating a lot of corn. I have been doing corn tortilla chips, corn tortillas, canned corn and i have had corn at least more than once this week. I'll try cutting down the corn or completely out if I can.

nora-n Rookie
nora-n
Posted

yes, after going gluten free one gets something called freshly activated t cells from gluten exposure. they are even devising tests on that basis, since only celiacs make those freshly activated t cells.

TeknoLen Rookie
TeknoLen
Posted

I ran across something the other day indicating that some drugs can aggravate leaky gut. I see you mentioned taking a Tylenol type drug, which is a/k/a acetaminophen. It was on the possible offenders list. Perhaps even though the painkiller is gluten-free, it is thinning your gut lining and making it easier for other antigens to cross-over to the blood stream...

dilettantesteph Collaborator
dilettantesteph
Posted

I seemed to keep getting more sensitive for about 3 years. Thankfully I haven't developed any other intolerances that I know of.

  • 4 months later...
Curlyqueen Rookie
Curlyqueen
Posted
  • Author

I ran across something the other day indicating that some drugs can aggravate leaky gut. I see you mentioned taking a Tylenol type drug, which is a/k/a acetaminophen. It was on the possible offenders list. Perhaps even though the painkiller is gluten-free, it is thinning your gut lining and making it easier for other antigens to cross-over to the blood stream...

I know this response is pretty late. But I wanted to let you know that I think you were/are right. As of right now they think I have a non-celiac gluten intolerance that may have started from taking too many NSAID pain relievers( for migraines) which can cause leaky gut and leaky gut can cause food sensitivities and new allergies. This was new info that not even my doc gave me. I found that out through research. They just said we think you might have leaky gut. They don't understand why I'm gluten intolerant since I tested very negative for celiac two times both the genetic testing and the other common blood test. Thanks for your help!

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