• Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Announcements

    • admin

      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 Celiac.com's FREE weekly eNewsletter   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 What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
0
Grace'smom

Is She Gluten Sensitive Now That She's gluten-free?

Rate this topic

Recommended Posts

Hi all,

I've shared before that my 6 yo daughter Grace was asymptomatic of celiac right through the positive biopsy. She did have thyroid disease as a result of undiagnosed celiac, but no stomachaches or headaches, etc. I mentioned to the GI this summer that about 8 wks into the gluten free diet, if Grace had accidentally ingested gluten (which in the beginning she definitely did) she would complain of a stomach ache. I asked the doctor if this were common and she said no. I'm confused. I know for a fact that one time, Grace ate a grilled chicken patty that I'd mistakenly assumed was wheat free. After she complained of terrible stomach pains after eating it, I went back and was horrified to find that the seasoning on the chicken DID contain wheat. Beyond that, I posted Labor Day wkend that we believe she was accidentally glutened in oral surgery w/some of the medication she was given, despite our best efforts to inform the surgeon of her condition. Again, vomited for over 24 hrs. I am still trying to compile the list of meds to bring to her next GI appt and upoming physical. This past week in school, I was concerned becz she was complaining of mild stomach aches. As it turned out, she picked up a virus w/a fever so I could rule out glutening. My question is: the GI seemed to think she would not show signs of glutening NOW if she hadn't THEN. I'm perplexed, because it seems obvious to me that once she went gluten free, when her body receives it now she's sensitive to the glutening. Any one have any thoughts on this? I don't want to continue wondering if she's been glutened if it is truly physically impossible for her to now experience physical side effects, and all of the above have been wild coiincidences. Thank you, Emily

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


I know my dad who is around 80 is poor comparison for a young child, but he experienced the same thing. He was pretty much symptom free. Now he really feels it if he gets glutened. I think that he had just gotten used to his symptoms after so many years. His glutening symptoms are also worse than what he was living with before. That goes for me too, though I was super symptomatic before.

Share this post


Link to post
Share on other sites

What your seeing is not unusual. It is not uncommon for folks who seemed to be asymptomatic at diagnosis to have reactions after gluten is taken out of the diet. Once the antibody reaction from gluten is gone from everyday life when she injests gluten the antibodies will spike as her system is trying to protect her from the substance that it finds poisonous.

  • Upvote 1

Share this post


Link to post
Share on other sites

Thank you both...it makes sense to me, and I was surprised that her doctor looked at me funny when I made that observation. Makes perfect sense; I'll keep paying attn. to these "episodes" to consider the possibility of accidental glutening.

Em

Share this post


Link to post
Share on other sites

my reactions have intensified since going gluten free.

Share this post


Link to post
Share on other sites
Ads by Google:


That is exactly my daughter's reaction - stomach pains now with gluten, no stomach pains before going gluten free. And as both my daughter and I are celiac, we've both reacted to the same thing a couple times, so it's a bit hard to swallow that both of us are 'not' reacting to the same thing at the same time, LOL.

Also my father and I also both have specific reactions now to gluten where we didn't before.

Afraid the doctor is just not real aware, sigh.

Thank you both...it makes sense to me, and I was surprised that her doctor looked at me funny when I made that observation. Makes perfect sense; I'll keep paying attn. to these "episodes" to consider the possibility of accidental glutening.

Em

Share this post


Link to post
Share on other sites

She may have had a lot of issues when she used to eat gluten but wasn't aware that they were any cause for alarm. Now that she had felt better for awhile she understands how she is supposed to feel when she is well.

Share this post


Link to post
Share on other sites


Ads by Google:


Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

0

  • Forum Statistics

    • Total Topics
      108,384
    • Total Posts
      940,979
  • Member Statistics

    • Total Members
      66,393
    • Most Online
      3,093

    Newest Member
    geni7476
    Joined
  • Popular Now

  • Topics

  • Posts

    • I walk and do yoga.  I started off slow, but was able to increase it as I felt better.  They are still my 2 favorite ways to exercise.
    • These days there are tasty equivalents for most foods. So you're just changing brands. Here's my list of gluten free equivalents to get you started: If you're currently on a meat, potato, and veggies diet then relax because this is gonna be easy. If not you might want to switch to a meat, veggies, and potatoes diet at least for a while.   Note: insert the words "gluten free" in every item mentioned as some of the companies also sell non gluten free stuff. It's tedious to write that phrase all the time. Get a chest freezer to store all of your frozen gluten-free foods. Makes things easier. Bread: Canyon bakehouse without question is the most realistic tasting bread.
        Schar comes in a close second.
          Canyon bakehouse plain bagels are practically indistinguishable from regular bagels.
          Canyon bakehouse white bread makes fantastic toast. It has a very slight
                       sweet taste to it. My friend says it tastes like normal bread. The
                       only difference to me is the sweetness.
          Canyon bakehouse deli rye is great if you like rye bread sandwiches. Toasted is best.
          Canyon bakehouse multigrain tastes exactly like multigrain bread and does not need to be toasted.
          Schar baguettes are fantastic.
          Katz makes an English muffin that, after toasted, reminds me of a real one provided it has stuff on it like butter. I think that's the brand.
          Etalia has a great boule if you prefer artisan bread. (Colorado) Pizza crust:
          Shar makes a good thick and chewy crust.
          Udis makes a good thin and crispy crust.
          Etalia makes a great New York crust. (Colorado) Pasta:
          Barilla makes the best pasta. Tastes the same as normal. Spaghetti cooks the best.
          RP has a frozen pasta that I'm going to try next. Flour:
          Pamelas all-purpose flour is great for making gravy and batter for fried foods. Cereal:
          Envirokidz Gorilla Munch cereal is a yummy equivalent to corn Pops. Cookies:
          Kinnikinnik makes a decent Oreo equivalent.
          Kinnikinnik makes a good nilla wafer
          Mi Del makes a great ginger snap.
          Goodie Girl mint slims - fantastic girl scout mint cookie equivalent Cake:
          Betty Crocker chocolate cake mix tastes the same, but you have to get the cooking time exactly right. It is a very small window of time. Too long and it's too dry. Frozen meals:
          Udi's Chicken Florentine is addictive and Broccoli Kale lasagna is a good white lasagna. Restaurants (not from personal experience, just from research)
          Chinese – PF Changs. Employees are supposedly trained in gluten free.
          Burgers – In N Out. The only thing here that is not gluten free are the
                      buns so it is very easy for them to do gluten free. They are
                      also trained in it. They are only out west. Road Trip!
          Outback steakhouse. Employees are supposedly trained in gluten free. How
                      good they are depends on where you live.   If you are willing to cook from scratch it's fairly easy to make a good gluten free equivalent to your favorite foods.    
    • I do light weights at the gym. Will increase weight when I get better.  
    • I got a personal trainer and go to the gym twice a week. It's nice to think about other things. And I don't go crazy at the gym. Light workout so I stop breaking things all the time. I haven't torn a tendon in months.  
    • I hear you on this, I live alone, isolated by allergies, and this disease often, spending the evenings alone wishing someone would come by and join me for tea, coffee, or hell even board games sound great at times.  I find myself trying to help others on these boards with my knowledge, feel useful and needed. I drink flavored teas, from republic of tea, and coffee flavored like desserts from Christopher bean coffee to "treat myself" and I try to sometimes get online like I used to as a kid and play video games (nerve damage makes games frustrating , hard, and I can not do multiplayer anymore) Best thing to do is distract yourself, workout, clean the house is always mentally rewarding, hobbies (if you can afford them). I also find peddling on a stationary bike while reading or watching a show to help burn off energy/stress while distracting my mind.
  • Upcoming Events