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

Having A Gluten Reaction

frogsong

By frogsong
in Coping with Celiac Disease

Recommended Posts

frogsong Newbie
frogsong
Posted

Hi all,

I am new to this board but I am in need of some support!

About 3 weeks ago I vacationed in Vancouver BC and thought I was doing well at staying away from gluten. Yet some how it must have snuck in... I have been sick ever since.

I have been really good at staying away from gluten since I was diagnosed about a year ago. The last 4 months have been really good. I have actually been feeling better than I have for a very long time. And now this. I am still not sure what symptoms I can "blame" on celiacs and if maybe I am dealing with something else so I was hoping you all could share your experiences with me.

So it has been over 3 weeks and my symptoms seem to be getting worse instead of better. I was on a retreat this past weekend in which I could not leave my cabin due to fear of being too far from the toilet. I have had not apetite for the past 3 days. Some days I'll eat a bannana, or some days I will have a little more.

It seems to get worse instead of better. I ended up taking imodium AD so I could stand the 7 hour car ride home. Next week I am supposed to leave for a vacation of a lifetime to Mexico and I am afraid I will be nothing but sick the entire time.

Do you have any advice? Words of wisdom? Tricks that help ease the symptoms?

Do you find that your symptoms are worse if you have been with out gluten for a very long time?

I appreciate your listening and support!

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

Celiac.com Sponsor (A8-M):


lovegrov Collaborator
lovegrov
Posted

Of course I can't tell you for sure what's going on, but I can tell you that feeling bad for three weeks and symptoms getting worse after what might have been no more than contamination is HIGHLY unusual. Most people wouldn't react to a small exposure for more than a couple of days (yes, I know there are exceptions -- I've had people tell me they react for a month). My guess would be that you're either still accidentally ingesting gluten somehow, or, more likely, something else is going on. I would see my doctor.

If you're not taking a probiotic, you should try it.

richard

andyc Newbie
andyc
Posted

help - I have been gluten-free for over 1 year and I haven't had any problems. last week I bought the calcium vit I always buy and I started to have stomach distress. Now I have dh rash all over and it is way itchy. I went to the doctor and he took 2 biopsies. He just wanted to confirm it was dh. I know that it is - it looks just like the pictures on the web. I will be even more careful now. Before I always thought that if I accidentally got some gluten it wouldn't be a problem. But I guess since I have been careful in the past I am now getting bad reactions. :rolleyes:

SadiesMomma Apprentice
SadiesMomma
Posted

Richard,

What is a "probiotic"?

lovegrov Collaborator
lovegrov
Posted

A probiotic promotes the growth of beneficial microorganisms in your gut. These then help with digestion. Dr. Cynthia Rudert of Atlanta says she recommneds probiotics for ALL new celiac patients. The one she named is Culturelle but I'm sure the folks at a natural foods store can help with others.

richard

SadiesMomma Apprentice
SadiesMomma
Posted

Thank You!

I am a little clueless on medications and vitamins and what not that we are able to take... Its nice to have a little input. :D

Archived

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

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


  • Member Statistics

    • Total Members
      131,781
    • Most Online (within 30 mins)
      7,748
    BH1951
    Newest Member
    BH1951
    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

    • nanny marley
      Manitol and mri

      By nanny marley · Posted

      Hi I've been told I need a MRI on my bowels , I was booked for a colonoscopy, but because of my sever back issues and trapped nerve it can't be done , the nurse told me I will have to have a manitol drink a hour before the scan , I'm just a bit worried has I have issues with sweeteners like even a little,  I get a weird throat and ears and I've read it is a similar substance , not sure if anyone has had one of these scans or could give me some advise on the drink prep thanks in advance 😄
    • Colleen H
      Ibuprofen

      By Colleen H · Posted

      Ok thank you.  Me either 
    • Colleen H
      Celiac attack confusion and anxiety

      By Colleen H · Posted

      Hi all ! Can a celiac attack be so intense that it causes your entire body to work in reverse? Meaning really bad pain,  neuropathy and muscle,  jaw pain,  the stomach issues , Horrible anxiety and confusion??  I had a Tums and you would think I ate poison. My jaw and stomach did not like it . Not the norm for me. Things that are simple are just out of control. Anyone ever have this happen??  I'm trying to figure out what I ate or did to bring on a celiac like attack. I had an idea before but yesterday I didn't have any gluten unless it was in a medication ?! Any positive suggestions ??  Thank you 
    • Scott Adams
      Gluten free stuff

      By Scott Adams · Posted

      The following two lists are very helpful for anyone who is gluten sensitive and needs to avoid gluten when shopping. It's very important to learn to read labels and understand sources of hidden gluten, and to know some general information about product labelling--for example in the USA if wheat is a possible allergen it must be declared on a product's ingredient label like this: Allergens: Wheat.      
    • trents
      Gluten free stuff

      By trents · Posted

      Tammy, in the food industry, "gluten free" doesn't mean the same thing as "no gluten". As Scott explained, the FDA (Food and Drug Administration) allows food companies to use the "gluten-free" label as long as the product does not contain more than 20 ppm (parts per million) of gluten. This number is based on studies the FDA did years ago to determine the reaction threshold for those with celiac disease. And the 20 ppm figure works for the majority of celiacs. There are those who are more sensitive, however, who still react to that amount. There is another, stricter standard known as "Certified Gluten Free" which was developed by a third party organization known as GFCO which requires not more than 10 ppm of gluten. So, when you see "GFCO" or "Certified Gluten Free" labels on food items you know they are manufactured with a stricter standard concerning gluten content. Having said all that, even though you may read the disclaimer on a food item that says the spices may contain wheat, barley or rye (the gluten grains), you should be able to trust that the amount of gluten the spices may contain is so small it allows the total product to meet the requirements of gluten free or certified gluten free labeling. I hope this helps.
×
×
  • 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.