Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

Too Spicy?


wystearya

Recommended Posts

wystearya Rookie

I've only just recently (past month) been trying to go gluten free. It does seem to be helping me, especially the digestive issues I was having.

But...

This morning has been bad. The big D, clay colored, and cramping. I am 99% sure I didn't eat any gluten at all yesterday! I am wondering if maybe something I had was too spicy for my healing system. I made a roast in the slow cooker and when it was finished I did add a good bit of steak sauce to my bowl of it. The steak sauce has no gluten or wheat. It does however contain Monosodium Glutamate. Before I never had a reaction to MSG. But I know that sometimes too much spice would make my system irritated. Could this be it? Maybe I just need to eat really bland for a while.

I am 32 and likely have been gluten sensitive all my life. Only recently having the digestive problems, brought on by stress at work. So, I guess I need to just realize I probably have a lot of damage to heal. Take it easy on myself.. I sure will miss spices though!

Anyone have any suggestions for me? I know I need to get something for my digestive track. But not sure exactly what.

Thank you all for your patience with me!

I need to visit my parents, as they have a working printer and I can use it to print out all the tips I have received!


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



Celiac.com Sponsor (A8-M):



shadowicewolf Proficient

Often people who have trouble with gluten also have trouble with MSG.

GFinDC Veteran

HI Wysterya,

Eating simple is a good idea. Your small intestine is around 22 feet long, and the surface area is about that of a tennis court. If you think about how a scraped knee feels, and then magnify that area to the size of tennis court, you get an idea of the area affected. That's a big scraped knee! :) So it can take a while to heal, and be sensitive for a while. Some research shows up to 18 months to heal the small intestine. That doesn't mean it will take that long, just that it can take that long. Making it easy for your gut to heal is a good thing. And simple foods that are easy to digest are good for that process. Even with that, you should try taking some pro-biotics and digestive enzymes with your meals or before.

bartfull Rising Star

MSG is bad. A lot of people react to it. But spicy food can be really bad when you are not healed too. It happened to me with some organic bison hot dogs when I was a few months in. They tasted SO good, but a few hours later I had to go home and spend some time with the "porceline god". As a matter of fact, I didn't know which way to turn if you get my drift.

Plain simple whole foods is the way to go. Give up the spices for a while and I'm sure you will get them back eventually. Just knowing that will make it easier.

I hope you feel better soon.

wystearya Rookie

Thank you all!

I'll have to get the probiotics and enzymes. And I'll be sure to keep things simple now.

GFinDC - No wonder it can hurt so bad..! 22 feet is a lot of pain!

GFinDC Veteran

Hi Wystearya

One thing I used to do is make large pots of rice and veggies and meat. I finally figured out that it was better not to add many spices to the big pot of rice. Instead I put them in the bowl of food when eat it. That way if I react to a spice it is only that one bowl of food not the whole shebang. Less is more as they say.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      129,790
    • Most Online (within 30 mins)
      7,748

    shannonbaldock
    Newest Member
    shannonbaldock
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • thejayland10
      That is a very good point I do not know if they truly ever went down. With my nutrient levels all being good, CBC, metabolic panel I assumed everything was fine over the years. Now Im worried this is refractory celiac or something else 
    • RMJ
      I don’t know how common it is, but it happens.  Total IgA going up is not necessarily celiac related.  The body can make IgA antibodies against all sort of things.   But if I understand correctly that until recently you haven’t had a celiac blood test since diagnosis, how do you know that your recent blood tests are a mild rise, vs never going down to the normal range? That also can happen, although not too common. Some people with celiac disease do react even to purity protocol certified gluten free oats. Removing oats from your diet for a few months and retesting is probably a good idea.
    • thejayland10
      interesting I did not know that was that common or could take that long.  When I was diagnosed 15 yrs ago I was told just follow gluten-free diet and follow up with primary care doctor (who never checked celiac panel again). I felt way better and all the major symptoms went away. It wasn't until recently at 25 (14 yrs after diagnosis) that I thought to follow up with a gastro doctor who then did a celiac panel and noted those minor elevations 3 months ago then I got them checked again by another doctor the other week and were showing roughly the same thing.  I am very strict with what I eat and dieitican was maybe thinking it could be oat flour. I do eat a fair amount of processed food but I...
    • RMJ
      Do you have any other results from either of the two labs where you’ve been tested recently?  If so, are the newest results from that lab elevated over previous results? It took me 5 years to get all of my antibodies into the normal range. Then 3 years later one went up into the positive range.  I realized that I had started baking with a different brand of gluten free flour.  When I stopped using that flour the level went back to normal.  Has something changed in your diet, environment, activities, medications or other areas where you could possibly be exposed to gluten? 
    • thejayland10
      Thank you for the clarifcation, how can I get to the bottom of this as to why they may be elevated even on a super strict gluten-free diet? 
×
×
  • Create New...