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

Is It True Anyone Going Off Gluten Will Get Sick If They Try To Eat It Again?

Omma

Recommended Posts

Omma Rookie
Omma
Posted

I've been gluten-free for 9 months now and I'm getting more and more sensitive.(And feeling better).My husband just told me today he has no intention of going gluten free with me, even though he has to be SO careful, because he doesn't want to "mess up his system". He says a friends gastrointologist (or whatever the intestinal dr.s are called)told him EVERYONE who goes gluten-free will have problems going back on!

Has anyone heard of this? Is there a chance that just simply going off of it I'm now extremely sensitive? I find this very hard to believe, but since I don't have my own dr. to ask, I'll ask it here.

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

Celiac.com Sponsor (A8-M):


mushroom Proficient
mushroom
Posted

If you do not have an intolerance to gluten, you can stop and start eating it at will with no symptomatology. If you develop symptoms when you resume eating gluten, it means that gluten is a problem for you on some level and you should probably avoid it. Why does your husband have to be careful about "messing up his system"? Just because of what that ignorant doctor said? If you are gluten sensitive, you WILL have problems when you resume eating gluten, probably worse than they were before, because your body was so happy to get rid of the gluten it will be upset when it returns :rolleyes: Again, a person who is not gluten sensitive/celiac can stop and start gluten at will. :)

revenant Enthusiast
revenant
Posted

Good answer by mushroom but I want to also add that there is a type of celiac disease or gluten intolerance known as "silent" celiac, or gluten intolerance, this is where it does damage to your intestines/physical body, increases cancer risk, or other problems depending on the person, but the person does not feel a difference.

BeFree Contributor
BeFree
Posted

I don't know where your husband's friend got that information, but it just plain doesn't make sense to say that "everyone" would react in the exact same way to eating or not eating any certain food. Everyone's body is different.

kareng Grand Master
kareng
Posted

Think if it like is. You don't eat watermelon all year round. You just eat it in the summer, when it's good. You haven't eaten it for 7 months and now you do, you're fine. Unless you have a problem or an allergy to watermelon or you eat too much at once, it doesn't matter that you haven't eaten it in months.

There are lots of foods people only eat once or twice a year. Maybe lobster on your anniversary. Pumpkin pie at Thanskgiving. See? If we apply that doctor's reasoning to all food, it dorsn't make sense.

Now, if hub hasn't eaten gluten in a month and he suddenly has 6 pieces of whole wheat bread in a day, he might have too much fiber.

Sounds like hub just doesn't want to be completely gluten-free at home and he's trying to find a reason that doesn't make him look selfish.

Omma Rookie
Omma
Posted
  • Author

Thanks for all the responses. I think maybe you're right about him just not wanting to go gluten-free and now he's got a good "reason". He's a firm believer that the kind of food you eat (junk versus healthy) doesn't really make that much difference. (He doesn't eat very good and is very healthy...so far)Good health is more a state of mind. Since I'm still experiencing some health issues he's not convinced gluten has been the culprit even though I suspect I've had gluten issues since age 11 and I'm now 56. That's a lot of years of damage done and a lot of healing that needs to take place.

So, I guess we'll just continue to do what we do (separate everything)and I'll continue to get better! :)

Darn210 Enthusiast
Darn210
Posted

Just wanted to add that I have done a gluten free trial diet. I have had joint issues. My daughter was diagnosed about 5 years ago. I was screened way back then but my tests came back negative. I know some people have false negatives. I know some people are gluten intolerant so will always(unless they come up with some other test) come back negative but symptomatic. So I tried gluten free for six months to see if it helped with my joints. I had no problems going off of gluten and I had no problems going back on gluten . . . and I saw no difference in my joint issues.

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

Celiac.com Sponsor (A8-M):


kareng Grand Master
kareng
Posted

My hub has his bread, crackers, etc. But there's no reason to cook 2 meals. He eats my gluten-free pasta. If I make cornbread, I don't make 2, I just make the gluten-free one. I do sometimes get the rolls in a can for them to eat with soup. Many meals are just gluten-free naturally. BBQ chicken, potatoes & green beans don't have gluten. Chili doesn't need flour in it. If you need to thicken it, corn starch or corn torillas work better. Tacos don't have gluten (just watch the taco or chili seasonings sometimes have four as a filler to make the packet look fuller,)

He can eat at work whatever he wants if he is going out for lunch or pick up a muffin on the way.

love2travel Mentor
love2travel
Posted

Good answer by mushroom but I want to also add that there is a type of celiac disease or gluten intolerance known as "silent" celiac, or gluten intolerance, this is where it does damage to your intestines/physical body, increases cancer risk, or other problems depending on the person, but the person does not feel a difference.

Yep - that's me! After my bloodwork I was told to go off gluten which I did for four months. Then I had to go back on for the biopsies which I wanted (as I was in denial and did not believe the bloodwork). When I went back on gluten for four months absolutely nothing happened. I did not get sick or anything. At that point I was so certain I did not have celiac but the biopsies told me otherwise. So, the gluten-free diet was difficult for me at first because I had no real motivation to do it. However, I have been super strict for about 11 months now.

Jestgar Rising Star
Jestgar
Posted

).My husband just told me today he has no intention of going gluten free with me, even though he has to be SO careful, because he doesn't want to "mess up his system". He says a friends gastrointologist (or whatever the intestinal dr.s are called)told him EVERYONE who goes gluten-free will have problems going back on!

Has anyone heard of this? Is there a chance that just simply going off of it I'm now extremely sensitive? I find this very hard to believe, but since I don't have my own dr. to ask, I'll ask it here.

My bro and his wife did a hard core elimination diet to try to determine if some food was causing his headaches. They went down to brown rice and chicken and added foods back slowly, monitoring all reactions. Neither of them had any problems removing gluten, or adding it back.

My mom did a gluten-free trial for her heartburn - again, no difference removing it, or adding it back.

Archived

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

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


  • Member Statistics

    • Total Members
      132,133
    • Most Online (within 30 mins)
      7,748
    Exhausted-momma
    Newest Member
    Exhausted-momma
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
      Finding gluten free ingredients

      By captaincrab55 · Posted

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
×
×
  • 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.