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 Celiac.com!
    eNewsletter
    Donate

More Sensitive Now That I'm Gf?

captain

Recommended Posts

captain Newbie
captain
Posted

I have a question, I was diagnosed two weeks ago, at which time I had symptoms that bothered me, but nothing truly ferocious. I was on a completely "normal" diet (meaning just whatever I felt like eating I ate.) Then I went gluten-free, and I feel fine - much better in fact. But when I have a little speck of a forbidden food by accident, I get raging intestinal problems. Weird, eh? They were never this bad before I went gluten-free - and I was eating piles of gluten all the time.

So, my question is, has anyone noticed that they became MORE sensitive to gluten after they went gluten free? Or am I just making this up? I'd appreciate other perspectives.

the captain.

Link to comment
Share on other sites
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


hapi2bgf Contributor
hapi2bgf
Posted

Yup that's normal. I can't explain why, but I know the same thing happened to me. Search the archives and I'm sure you'll find more info.

Track your food and call on EVERYTHING before you eat it. You will feel much better in the end.

Good luck!

Link to comment
Share on other sites
tom Contributor
tom
Posted

I think it's pretty typical of many things biological to have an increased sensitivity to a stimulus after that stimulus has been absent.

I'm certain i became far more sensitive to gluten after a few weeks gluten-free. Maybe more so after months.

Link to comment
Share on other sites
Maggie1956 Rookie
Maggie1956
Posted

I've been on gluten-free diet for 8 days now, and I'm sure I am a lot more sensitive to gluten now.

It's good in a way. at least it helps to clear the clutter of trying to sort through ALL the rotten gluttenous food I've consumed. Now I can single it down to one or two mistakes I might have overlooked. Maggie :)

Link to comment
Share on other sites
kabowman Explorer
kabowman
Posted

I have been gluten-free since July 2004, I have since eliminated soy, garbonzo, yeast, corn, vinegar, peanuts, almonds, and wine. I eliminated lactose/casein and MSG about 5+ years ago.

I continue to become more sensitive to all of these items. In fact, some things like banana chips I can no longer eat and they were fine a couple of months ago, I attribute it to my yeast intolerance and I am becoming more sensitive to smaller amounts.

One note: I am NOT Celiac - the docs could find NO evidence - these are food intolerances. My dietition thinks it may still be celiac disease but that I am "in tune" with my body so I caught it before any real damage. I never had blood tests either. I don't know what to believe about the dxs but I do know that I cannot eat these foods. My husband even mentioned my continuing sensitivity just last night.

-Kate

Link to comment
Share on other sites
captain Newbie
captain
  • Author
Posted

Thanks for the feedback everyone. I'm relieved to find out it's not all in my head!

the captain.

Link to comment
Share on other sites
Maggie1956 Rookie
Maggie1956
Posted
I have been gluten-free since July 2004, I have since eliminated soy, garbonzo, yeast, corn, vinegar, peanuts, almonds, and wine. I eliminated lactose/casein and MSG about 5+ years ago.

-Kate

I haven't had MSG for many years. I realised then that I was really uncomfortable after a meal in a Chinese restaurant. It just wasn't worth it. I haven't eaten peanuts for a few years either, as they give me migraines.

Over the past nine days (since I started going gluten-free) I've discovered that soy, corn (I used to eat popcorn at every opportunity, especially caramel). I don't drink wine so that's not a problem.

I'm wondering about almonds. Still not sure, but I'm finding that I feel that they are just sitting there, in my tummy, and not digesting properly. :angry:

Actually, I'm finding it all a bit hard. I'm flying blind really. Without this forum, I'd have absolutely NO IDEA what to eat or eliminate.

Apart from meat, salad and some cooked vegetables, what do I eat? :huh: I'm not too sure about eggs and milk too. I just don't want to make myself more sick by having things which aren't gluten-free, or that I'm sensitive to.

Maybe the diatician I see next Tuesday will be really up on her knowlege of coeliac disease. Oh brother.

Sorry, I'm a bit bewildered right now. :blink:

Link to comment
Share on other sites
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


nailehead Rookie
nailehead
Posted

Hmmmm, this question from captain is exactly one of the "things" i have been wondering about, and on my "list" of things to ask.

Because i too have been feeling very sensitive, and have really been trying to watch what i eat, but was wondering if even the littlest amount of gluten NOW, gives me the same symptoms ( if not worse ) than when i was eating EVERYTHING!

like last night, i was starving at work, working overtime, and my company bought pizza, so i figured i would do a little experiment and have 1 piece, but just eating the supreme, but safe(?) ingredients on top......by the time i got home i had bad stomach pains, acid reflux, diarrhea, nausea, and eventually i threw up...but felt much better after i did..

was this all in my head "worrying" i was gonna get sick? or did even that little amount of cross-contamination from the crust make me sick?

hmmmmm

this sucks :(

i sure do miss my pizza, burgers, fajitas.........

hard to stay on track! :unsure:

Link to comment
Share on other sites
darlindeb25 Collaborator
darlindeb25
Posted
;) you bet there was cross contamination--just touching that crust was all you needed to be glutened--maybe you havent read yet about the piece of bread theory---if you take a piece of bread and you cut it into 1000 pieces, just 1/1000th is all it takes to make us sick--think about that--how big do you think 1/1000th is <_< no more gluten pizza--otay :rolleyes: deb
Link to comment
Share on other sites
nailehead Rookie
nailehead
Posted

:o wow, thanks for the tip deb!

i cant beleive it takes just that little.

so is it the fact that once you become diagnosed and you start the gluten-free diet, it must be a huge assimilation for your body to go through and get rid of, so once that happens, we become "hypersensitive" to ANY gluten at all???? :unsure:

Link to comment
Share on other sites
darlindeb25 Collaborator
darlindeb25
Posted
;) i guess that is how it goes--i know it seems almost everyone is so much more sensitive--but also, most of us were sick all of the time, so we didnt react like we do now--6 of one, half a dozen of another, ya know ;) deb
Link to comment
Share on other sites
  • 3 weeks later...
Janice C Newbie
Janice C
Posted

If someone in my kitchen handles bread, then touches a plate or piece of lettuce , can I get enough gluten off that plate to harm me? Do I need to wash the lettuce?

Link to comment
Share on other sites
tarnalberry Community Regular
tarnalberry
Posted

I do not eat food that has been touched by someone who's been handling bread without washing his/her hands. They will get flour on them, and pass that on. Not worth the risk.

Link to comment
Share on other sites

Archived

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

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


  • Member Statistics

    • Total Members
      121,088
    • Most Online (within 30 mins)
      7,748
    Aventine
    Newest Member
    Aventine
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Recently Diagnosed Celiac- Need advice

      By trents · Posted

      Welcome to the community forum, @Anmol! There are a number of blood antibody tests that can be administered when diagnosing celiac disease and it is normal that not all of them will be positive. Three out of four that were run for you were positive. It looks pretty conclusive that you have celiac disease. Many physicians will only run the tTG-IGA test so I applaud your doctor for being so thorough. Note, the Immunoglobulin A is not a test for celiac disease per se but a measure of total IGA antibody levels in your blood. If this number is low it can cause false negatives in the individual IGA-based celiac antibody tests. There are many celiacs who are asymptomatic when consuming gluten, at least until damage to the villous lining of the small bowel progresses to a certain critical point. I was one of them. We call them "silent" celiacs".  Unfortunately, being asymptomatic does not equate to no damage being done to the villous lining of the small bowel. No, the fact that your wife is asymptomatic should not be viewed as a license to not practice strict gluten free eating. She is damaging her health by doing so and the continuing high antibody test scores are proof of that. The antibodies are produced by inflammation in the small bowel lining and over time this inflammation destroys the villous lining. Continuing to disregard this will catch up to her. While it may be true that a little gluten does less harm to the villous lining than a lot, why would you even want to tolerate any harm at all to it? Being a "silent" celiac is both a blessing and a curse. It's a blessing in the sense of being able to endure some cross contamination in social settings without embarrassing repercussions. It's a curse in that it slows down the learning curve of avoiding foods where gluten is not an obvious ingredient, yet still may be doing damage to the villous lining of the small bowel. GliadinX is helpful to many celiacs in avoiding illness from cross contamination when eating out but it is not effective when consuming larger amounts of gluten. It was never intended for that purpose. Eating out is the number one sabotager of gluten free eating. You have no control of how food is prepared and handled in restaurant kitchens.  
    • knitty kitty
      14 year old with Celiac & EOE still suffering...

      By knitty kitty · Posted

      Forgot one... https://www.hormonesmatter.com/eosinophilic-esophagitis-sugar-thiamine-sensitive/
    • trents
      50 YO Male Recently Diagnosed with Celiac Disease

      By trents · Posted

      Welcome to the forum community, @ekelsay! Yes, your tTG-IGA score is strongly positive for celiac disease. There are other antibody tests that can be run when diagnosing celiac disease but the tTG-IGA is the most popular with physicians because it combines good sensitivity with good specificity, and it is a relatively inexpensive test to perform. The onset of celiac disease can happen at any stage of life and the size of the score is not necessarily an indicator of the progress of the disease. It is likely that you you experienced onset well before you became aware of symptoms. It often takes 10 years or more to get a diagnosis of celiac disease after the first appearance of symptoms. In my case, the first indicator was mildly elevated liver enzymes that resulted in a rejection of my blood donation by the Red Cross at age 37. There was no GI discomfort at that point, at least none that I noticed. Over time, other lab values began to get out of norm, including decreased iron levels. My PCP was at a complete loss to explain any of this. I finally scheduled an appointment with a GI doc because the liver enzymes concerned me and he tested me right away for celiac disease. I was positive and within three months of gluten free eating my liver enzymes were back to normal. That took 13 years since the rejection of my blood donation by the Red Cross. And my story is typical. Toward the end of that period I had developed some occasional diarrhea and oily stool but no major GI distress. Many celiacs do not have classic GI symptoms and are "silent" celiacs. There are around 200 symptoms that have been associated with celiac disease and many or most of them do not involve conscious GI distress. Via an autoimmune process, gluten ingestion triggers inflammation in the villous lining of the small bowel which damages it over time and inhibits the ability of this organ to absorb the vitamins and minerals in the food we ingest. So, that explains why those with celiac disease often suffer iron deficiency anemia, osteoporosis and a host of other vitamin and mineral deficiency related medical issues. The villous lining of the small bowel is where essentially all of our nutrition is absorbed. So, yes, anemia is one of the classic symptoms of celiac disease. One very important thing you need to be aware of is that your PCP may refer you to a GI doc for an endoscopy/biopsy of the small bowel lining to confirm the results of the blood antibody testing. So, you must not begin gluten free eating until that is done or at least you know they are going to diagnose you with celiac disease without it. If you start gluten free eating now there will be healing in the villous lining that will begin to take place which may compromise the results of the biopsy.
    • Anmol
      Recently Diagnosed Celiac- Need advice

      By Anmol · Posted

      Hello all- my wife was recently diagnosed with Celiac below are her blood results. We are still absorbing this.  I wanted to seek clarity on few things:  1. Her symptoms aren't extreme. She was asked to go on gluten free diet a couple years ago but she did not completely cut off gluten. Partly because she wasn't seeing extreme symptoms. Only bloating and mild diarrhea after a meal full of gluten.  Does this mean that she is asymptomatic but enormous harm is done with every gram of gluten.? in other words is amount gluten directly correlated with harm on the intestines? or few mg of gluten can be really harmful to the villi  2. Why is she asymptomatic?  3. Is Gliadin X safe to take and effective for Cross -contamination or while going out to eat?  4. Since she is asymptomatic, can we sometimes indulge in a gluten diet? ----------------------------------------------------------------------------------------------- Deamidated Gliadin, IgG - 64 (0-19) units tTG IgA -  >100 (0-3) U/ml tTG IgG - 4   (0-5) Why is this in normal range? Endomysial Antibody - Positive  Immunoglobulin A - 352 (87-352) ------------------------------------------------------------------------------------------------ Thanks for help in advance, really appreciate! 
    • Tanner L
      Bad Reaction To Regular Ruffles Cheddar and Sour Cream

      By Tanner L · Posted

      Constantly! I don't want everything to cost as much as a KIND bar, as great as they are.  Happy most of the info is available to us to make smart decisions for our health, just need to do a little more research. 
×
×
  • Create New...