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

After A Dairy Exposure, How Long Does It Take To Recover?


mommyto2kids

Recommended Posts

mommyto2kids Collaborator

I ate some cheese last night and was sick all night. It was kind of a test and boy did I pay. I'm wondering if anyone knows how long it takes to recover after this. Not fun.


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



Celiac.com Sponsor (A8-M):



Bubba's Mom Enthusiast

I ate some cheese last night and was sick all night. It was kind of a test and boy did I pay. I'm wondering if anyone knows how long it takes to recover after this. Not fun.

We are all different in our reactions and how long they last. It depends a lot on where you are in your healing, your overall health, etc. You will find that each glutening is different for you too. Some lessons we learn the hard way.

Some will have symptoms for a few days, or weeks. I have had some last around 2-3 months because it knocks down the villi and my iron levels drop real fast.

Be sure to drink plenty of water and use probiotics to help break down your foods so you get as many nutrients as possible.

I hope you feel better fast!

SMDBill Apprentice

I'm severely lactose intolerant and for me it's 22 hours. That's the amount of time from ingestion of dairy to its not so fun exit. Once it's gone my system is quickly back to normal and I hope yours is as well. For me it's not at all like being glutened. That's a long recovery process, which for me was 2-3 weeks.

SensitiveMe Rookie

If your problem from cheese is due to lactose intolerance try Swiss cheese as it is not supposed to have any lactose in it. Check the package it may say lactosefree or no lactose...if it doesn't say that then look at the sugar content and it should be 0 because lactose is a sugar.

I have been lactose intolerant all my life as well as my brother and some of my nephews. Depending on how much lactose was in what we ate determined how soon we would react with cramps and running to the bathroom with diarrhea. And if what we ate only had a small amount of lactose in it then we might not get cramps and diarrhea but just a lot of gas instead. You could do a internet search for lactose levels in foods and get a list. I don't remember them all right now but know Swiss cheese has none and butter has a small amount.

A few years ago the digestive disease doctor insisted on my having a lactose intolerance test because she wanted to be sure. They make you drink a big dose of lactose sugar and then measure your level of lactose intolerance. My level was extremely high and I spent the next 2 days being sick with abdominal cramps and in the bathroom. All they really did after the test was to give me some lactase enzyme pills and tell me to go buy some more of them.

shadowicewolf Proficient

I believe most hard cheeses are lactose free (or so i've heard).

SensitiveMe Rookie

I know hard cheeses and yogurt are sometimes recommended as being lower in lactose but lactose levels are also dependent on the processing and fat content.

So I suggested Swiss cheese either marked lactosefree or with 0 sugar content in case the lactose intolerance is severe...sort of as a baseline place to start for eating cheese if you are lactose intolerant. In actuality the lactose content of Swiss Cheese is considered as an insignificant amount...0.1 or less.

mushroom Proficient

In my humble experience, any question which starts "How long..." does not have an answer. It takes as long as it takes for you, is all I can say.... Every body is unique and every response is unique and while it would be nice to have some guidelines, they reallly do not apply. Sorry about that. :)


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



Celiac.com Sponsor (A8-M):



Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,081
    • Most Online (within 30 mins)
      7,748

    Jules69
    Newest Member
    Jules69
    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

    • Wheatwacked
      With all the bloodwork, have they checked your vitamin D?  What is it?  Celiac Disease causes malabsorption, so vitamin deficiencies are common.  Doctors rarely mention this. B1 Gastrointestinal beriberi, a severe thiamine deficiency, is characterized by symptoms including anorexia (loss of appetite), abdominal discomfort and pain, nausea, and vomiting. Other potential symptoms like abdominal fullness, indigestion, and constipation can also occur. These gastrointestinal issues may resist standard treatments, signaling a need to consider thiamine deficiency.  It is commonly believed that thiamine deficiency is not an issue in the western cultures, so rarely address by doctors. Doses of thiamine above 100 mg several times a day will quickly show improvement.  Borderline deficiency will come and go depending on what your eat.  Carbs use it up faster, so for example if you eat a lot of carbs today, tomorrow you may have symptoms.  Thiamine (Benfothiamine is a synthetic fat soluable thiamine) is water soluable, we only store maybe a weeks worth, and there is no upper limit on how much you consume.  Excess is stored or peed away.   For them it isn't a oroblem.  LOL.  They just say some people are like that and see the next patient.  
    • sillyac58
      I used the cream for 4 days as prescribed 3 years ago. While I cannot be sure it triggered these problems, the timing is very suspicious. Yes, the oats are gluten free, and while I knew some celiacs have a problem with oats, I only just thought to eliminate them.  I just read about corn on this website, which I do eat plenty of. I do eat dairy, and would be so terrible sad to give it up, but..... Thank you for the diary suggestions. I'll start one today. Thanks for responding!
    • trents
      Welcome to the forum, @sillyac58! Are you still using this topical medication for this precancerous spot on your lip? If not, are you saying you used it for a limited time and believe it triggered additional ongoing immune system reactions with unpleasant symptoms? I'm not clear on this. Are the oats you use certified gluten free? You may know this already, but even if they are certified gluten free, the oat protein avenin is similar enough to gluten to cause reactions in some celiacs. The development of other food intolerances is also common in the celiac community. Common offenders in addition to oats are dairy, eggs corn and soy. Dairy and oats are the most common, however. You might do well to keep a food diary and check for patterns.
    • sillyac58
      I was diagnosed about 10 yrs ago with Celiac by presenting with dermatitis herpetiformis rash. I had no stomach or intestinal discomfort, but of course showed intestinal damage. The dermatitis herpetiformis eventually went away and I've been religiously gluten free ever since. About 3 years ago I was given a topical drug by a dermatologist for pre cancerous spot on my lip. The drug is called Imiquimod/Aldara, and works by stimulating your immune system. ? The package insert and many releable online sources warn to use caution using this drug if one has an auto immune disease, I hace since found out. One of the side effects is flu like symtoms, which I had at the 10 day mark as warned. But these symptoms have been recurring regularly ever since. Low grade nausea (no vomiting), extreme fatique (sleeping in daytime) and often a migraine headache on day one or two. The bouts last around 5 days or more, usually the nausea being the persistent symptom. My dermatologist, and another I went to for second opinion say this isn't a problem. I have been ill about a third of my life ever since. I have had extensive bloodwork, been to numerous specialists, but cannot figure out what is making me sick. I have become neurotic about gluten at home, using separate cutting boards, pans, sponges, dish towels, etc. I rarely eat out, and usually only because I am traveling. I have begun taking my own food to peoples homes for dinners etc. The only thing I haven't done, until now, is to eliminated oats, which I eat fairly regularly, and are known to sometimes be a trigger. And I have to say, in my defense, that it took me a very long time to suspect gluten because my only original symtom was rash/dermatitis herpetiformis. So I didn't associate the nausea/headache/fatique with gluten for a long time. Nor did any one of the many doctors I saw suspect it. I finally had a couple of dermatitis herpetiformis spots (and severe migraine) when traveling and probably eating cross contaminated food. I've never been on one of these sights but I am desperate. I'm praying it's as simple as eliminating oats. But I am angry that I was given this drug that I truly believe set this off to begin with. Anyone?
    • Wheatwacked
      Just switching to gluten free diet will answer your question without involving anyone else.  Your sister was diagnosed, that puts you at 40% risk of having it also as a first degree relative.  If you improve on a trial gluten free diet, you either have Celiac Disease (autoimmune) or Non Celiac Gluten Sensitivity (not autoimmune).  In any case it is important to address nutritional deficiencies like vitamin D.  Gluten free processed foods are not required to fortify.  The reason gluten foods are fortified is our western diet is deficient in them to the point where the government had to step in and require fortification.   Once you start GFD you'll realize it was the gluten you were afraid of all along, but nobody told you.
×
×
  • Create New...