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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Glutening Reactions
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8 posts in this topic

So... I messed up last night and really I know better. My salad came with croutons, and I just picked them off. I was starving and service was terrible. Over the weekend I accidentally ate 3 jordan almonds before I realized they were not gluten free, I didn't have much of a reaction, just some painful gassing. But these croutons... they are doing a number on me. Painful gassing, awful noises, cramps, bloat, and today I still am feeling all of it. I am just wondering why there is such a most intense reaction this time that then almonds. I am wondering if people react more to some foods than others. Like because the crouton crumbs had more gluten than the almonds...

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Maybe they are all adding up? A little gluten here, a little there. You really haven't had time to heal from one glutening to another

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another thought in addition to the reactions adding up, is that the croutons are all gluten, while the nuts were probably just coated.

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I've wondered the same thing although I seem to have collected reactions over the year's. It was the bloat, gas, diarrhea. Then we made the mistake of actually visiting Bob's Red Mill and eating at their café. I could smell flour in the air as they grind close by. I later, usual 4 hours, went into sneezing, wheezing. Now when I get gluten I start with horrific sneezing then the gas, bloat, cramp etc. Another weird one was at our Crawfish Festival. Bought fire roasted fresh picked ear of corn. Roasted in the husk, fresh touch of pure butter and a little salt. No way cross contaminated. Every time I got it to my mouth I realized I would sneeze, became horribly congested. Thought at first it was something in the air because it was so windy so kept eating. Realized after I was finished the reaction was gone. 4 hours later mild cramps, bloating. Only my doctor believes me the "fresh picked" corn was next to a wheat field and we'd had wind for 2 or 3 days. Family thinks I'm over dramatic!

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I'm not sure what what in the nuts, but something I have noticed going back over my reactions. My reactions to wheat, weirdly enough, last 3-5 weeks. My reactions to barley last about 2 months and are far worse at the beginning. With wheat I feel like complete hell and like I want to die. With barley I feel like I have been dragged through hell and back, and and so far beyond dead already that I am completely non functional for a full week, I can't even get out of bed. You may find that you have different types, lengths and severity of reaction to the three offenders. I haven't had an incident with rye yet and I intend to keep it that way.

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Thank you all. I thought it was odd having different reactions, but now I see it's not. I am sure overtime I will learn more about my reactions and how sensitive I am to things. It's a long strange journey, I am sure :)

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  We don't eat any food unless it is prepared by us.   Health risk isn't worth it.  Even though you "feel" fine, there is no way of knowing if there is destruction/inflammation occurring while going to the restaurant, the party, etc.  Know what I mean? 

 

We call the banquet halls about special diet restrictions *I know of a couple wedding venues that allowed the newly married to bring their OWN food - why not a guest, as well?

 

Family parties --  we bring our own in individual containers, almost like lunch bags.  For there is always someone wanting to fork the salad we bring, or try something with those glutenous fingers.  :) 

 

GIFTS!  Yes even some seemingly harmless looking baskets of lotions, shampoos, etc are donated due to items containing wheat products. 

 

It does get easier.  Good luck and good health to you :)

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I'm not sure what what in the nuts, but something I have noticed going back over my reactions. My reactions to wheat, weirdly enough, last 3-5 weeks. My reactions to barley last about 2 months and are far worse at the beginning. With wheat I feel like complete hell and like I want to die. With barley I feel like I have been dragged through hell and back, and and so far beyond dead already that I am completely non functional for a full week, I can't even get out of bed. You may find that you have different types, lengths and severity of reaction to the three offenders. I haven't had an incident with rye yet and I intend to keep it that way.

I'm having my first reaction since starting gluten-free diet after Dx and I do want to die.  Will this wanting to die possibly last 3-5 weeks?  Oh, say it isn't so!  How long did it take you to be able to determine what the offending substance was so that you could begin tracking reaction times?  

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