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
      131,745
    • Most Online (within 30 mins)
      7,748
    Barbfh
    Newest Member
    Barbfh
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

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



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Theresa2407
      How Come Gluten Didnt Bother Me In Italy

      By Theresa2407 · Posted

      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Possible celiac - need advice

      By Scott Adams · Posted

      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      Celiac or not??

      By Scott Adams · Posted

      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      How Come Gluten Didnt Bother Me In Italy

      By Scott Adams · Posted

      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.