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Worse Before It Gets Better?


7yrslater

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7yrslater Rookie

So we've just started trying a gluten free diet on Wednesday--of course the lovely child cheated on the very first day!-- but other than one slip we've been very careful about everything. About halfway through the morning I noticed, for the first time, she was not itching non-stop. She hadn't even noticed but said, hey, yeah! Tonight we go to a movie and part way through she's close to scratching her jaw off. And now she's rubbing herself all over to scratch. Sooo...does this kind of switch to gluten-free get worse before it gets better? I have researched everything she's eaten today thinking maybe something had something in it but came up with nothing. :(


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Well, she could either be getting cross contaminated, or she has additional allergies or food intolerances, or it is a combination of both.

Also, with these reactions, they are not "cut-and-dried" for all people, they don't start up and then stop immediately. They may take several days to get over. AND, this is the worst part, especially if you have used something wonky in making a batch of food, you may keep getting the culprit several times before you figure it out.

I am on the verge of starting to pack soap in my purse again, because I get such skin reactions from some commercial "antibacterial" soaps in public rest rooms. And I have gotten this residue on a jacket sleeve cuff accidentally, have worn the jacket a few days later, and have come home with red rash rings around my wrists, and then I have to take off my jewelry/bracelet/watch and wash all of that, too. :blink: Fortunately it is a contact type of allergy that goes away quickly if I get it cleaned off fast. This isn't really a gluten reaction, but an additional thing I have had a problem with for nearly 40 years since soap manufacturers first thought to ruin soap by putting this triclocarban cr*p in it. Just going to the restroom, then absentmindedly touching my face if I have not rinsed my hands like a fanatic, can set off some acne, too. Bleah. Now, if I did not know the difference between my reactions, I might be mistaking one for another.

The learning curve continues for all of us.

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    • trents
      You might consider asking for a referral to a RD (Registered Dietician) to help with food choices and planning a diet. Even apart from any gluten issues, you will likely find there are some foods you need to avoid because of the shorter bowel but you may also find that your system may make adjustments over time and that symptoms may improve.
    • Ello
      I wish Dr’s would have these discussions with their patients. So frustrating but will continue to do research. Absolutely love this website. I will post any updates on my testing and results.  Thank you
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    • Ello
      Yes this information helps. I will continue to be pro active with this issues I am having. More testing to be done. Thank you so much for your response. 
    • trents
      There are two gluten-related disorders that share many of the same symptoms but differ in nature from each other. One is known as celiac disease or "gluten intolerance". By nature, it is an autoimmune disorder, meaning the ingestion of gluten triggers the body to attack it's own tissues, specifically the lining of the small bowel. This attack causes inflammation and produces antibodies that can be detected in the blood by specific tests like the TTG-IGA test you had. Over time, if gluten is not withheld, this inflammation can cause severe damage to the lining of the small bowel and even result in nutrient deficiency related health issues since the small bowel lining is organ where all the nutrition found in our food is absorbed.  The other is NCGS (Non Celiac Gluten Sensitivity or just "gluten sensitivity") which we know less about and are unsure of the exact mechanism of action. It is not an autoimmune disorder and unlike celiac disease it does not damage the lining of the small bowel, though, like celiac disease, it can cause GI distress and it can also do other kinds of damage to the body. It is thought to be more common than celiac disease. Currently, we cannot test for NCGS. Celiac disease must first be ruled out to arrive at a diagnosis of NCGS. Both disorders require elimination of gluten from the diet.  Either of these disorders can find their onset at any stage of life. We know that celiac disease has a genetic component but the genes are inactive until awakened by some stress event. About 40% of the general population has the genetic potential to develop celiac disease but only about 1% develop active celiac disease. The incidence of NCGS is thought to be considerably higher. I hope this helps.
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