• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • 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 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.

Glutened Myself By Mistake Wow My Bodies Response!
0

7 posts in this topic

Well I had the blood test 10 days ago and then started my gluten free diet for stomach pain issues. I have done really well and am surprised at how I am feeling better 60% which is awesome. I am an avid walker and today my gluten-free and I walked up to the local Saturday market. One of the vendors has awesome home made tortilla's spelt kamut, wheat and corn. I of course can only have the 100% corn. We finished our 13k walk in the snow and I headed home. I put the fire on and made a homemade quesadilla. I thought it was weird as my mouth kind of burned and then my stomach was off, but I just went on with my day. Later on in the afternoon my 16 year old daughter said mom those tortillas you bought have wheat in them. I of course said THEY DO NOT!. I looked and I was so upset. I picked up the corn/wheat ones by mistake. OH boy NO blood test has to come back abnormal to tell me I allergic to wheat. My mouth and throat are still burning. My fingers are swollen and my stomach is gurgling and so upset.

I am mad at myself but I am a cup half full girl. SO now I know. I have learned a valuable lesson I must read and read the labels and make sure I get the right gorceries.

I must admit I am in shock and cannot believe it. I was truly skeptical this was my problem and it was my Dr who thinks this is what I have wrong. SHE IS right.

I would much rather know this is what is wrong with me than what I had my mind believing. I thought cancer or something horrible (thyroid cancer survivor) as the pain was so bad. To find out it is wheat is truly okay with me.

I enjoy all your posts and am so glad to have found you all

Katie who is withdrawing again SIGH.

0

Share this post


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


It's good you were able to pinpoint the problem. Kind of stinks but now you know how how to proceed. Hope you get to feeling better soon!

0

Share this post


Link to post
Share on other sites

Most of us make mistakes in the beginning, so don't be too hard on yourself. Those mistakes remind us to ALWAYS read the ingredient lists.

At least you get symptoms when you get glutened so you know something "got you"?

Drink a lot of water to help flush out your system.

0

Share this post


Link to post
Share on other sites

@Katie,

Hi Katie,

It's nice to have a first hand confirmation eh? Your body knows what it doesn't like, and it sure let you know too. My reactions seemed more noticeable after I had been gluten-free for a while. A few crumbs seemed silly worry about for to me at first but then I found out they do matter.

Yep, label reading is an easy thing to miss at first. Or even later. It's something we get used to doing after a while. Kind of a habit. The good kind though. What's tricky is when you have used product for a while and the change the ingredients. So a safe product becomes unsafe. Then you really have to be reading labels or ouchy. :~)

0

Share this post


Link to post
Share on other sites

Thanks for the responses everyone. This is totally new to me and what a learning experience. I am will definitley be more aware of packages and ingredients when I shop. Though some products do stump me!

I cannot wait to hear about my blood test. If it is negative I will know that I am indeed Gluten Intolerant.

It is nice to have a place to read and learn and to ask questions.

Have a great day

Katie

0

Share this post


Link to post
Share on other sites
Ads by Google:


Thanks for the responses everyone. This is totally new to me and what a learning experience. I am will definitley be more aware of packages and ingredients when I shop. Though some products do stump me!

If you're stumped, ask on the board. We can probably help you. :)

You found the forbidden ingredient list on the main site, right?

http://www.celiac.com/articles/182/1/Unsafe-Gluten-Free-Food-List-Unsafe-Ingredients/Page1.html

There is also a safe ingredient list.

http://www.celiac.com/articles/181/1/Safe-Gluten-Free-Food-List-Safe-Ingredients/Page1.html

0

Share this post


Link to post
Share on other sites

sounds like you inadvertently confirmed it! i noticed you said you were a thyroid cancer survivor ... celiac disease certainly attacked my thyroid. if you wouldn't mind answering ... did you have any symptoms before finding out you had thyroid cancer or was it discovered "by accident"?

glad to hear you are on the right track ... it takes a while but there's no going back once you heal! :)

0

Share this post


Link to post
Share on other sites

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
      106,810
    • Total Posts
      932,609
  • Member Statistics

    • Total Members
      64,311
    • Most Online
      3,093

    Newest Member
    Whitepaw
    Joined
  • Popular Now

  • Topics

  • Posts

    • It makes a difference if you are Catholic. Don't want to get into a debate about why, but Catholic's must use some form of wheat in the host.  There is no such thing as a gluten free communion wafer at a Catholic Mass. The solution for a celiac is a LOW gluten host made from wheat starch.  That is not a solution that works for many celiacs.  You could also just take the cup, if it is offered, provided it does not have any of the host broken into it.  You do run the risk of cross contamination unless you are the first person receiving from the cup. Spiritual Communion is sometimes all you can do if you don't have a priest that understands or will work with you. My daughter has become very sensitive after a recent accidental high exposure to gluten. Her symptoms are neurological (loss of use of right foot and right arm, loss of balance, heaviness of limbs, loss of sight).   We spoke to our priest and he ordered a special small cup just for her. He leaves it covered during the consecration so there is no cross contamination.  My husband and I are Eucharistic Ministers and give it to her after we receive so the priest doesn't have to juggle so many things.   So, that is the Catholic solution. There is information on the USCCB website to provide your priest if he needs guidance.  http://www.usccb.org/prayer-and-worship/the-mass/order-of-mass/liturgy-of-the-eucharist/celiac-disease-and-alcohol-intolerance.cfm
    • So great to hear! Actually makes sense with the iron, as vitamin C helps in the absorption of iron. Sounds like a good theory that it is either the vitamin C, or vitamin C aiding in the absorption of the iron. Thanks for all the feedback. Going to try adding iron as well. Hoping this will help us both feel better and worry less  
    • Hello and welcome I don't have celiac. I do have several symptoms in common with you and I do have a problem with gluten, so NCGS for want of a better term.  A celiac response to gluten involves the immune system so there certainly can be a delay between ingestion and the body producing the antibodies. That would correlate with your tongue aching progressively through the week. Some of the weirder symptoms of celiac occur because those antibodies that have identified gluten proteins as a problem then attack different parts of the body, maybe that's the more delayed reaction in your case. Last time I was glutened definitely I noticed some reaction in a few hours but it was a couple of days before I was certain. After effects can last for weeks or months even.  Wheat allergy is the one with the instant response, it's IGE mediated and so you can have an immediate surge in histamines and in extreme cases anaphylaptic reaction. NCGS is less well understood, some dispute it's existince or question if gluten is the cause. The symptoms however are similar to celiac as far as I know and that includes response time.  You've been through a miserable time but your still young and you need to decide whether you want to pursue a diagnosis or not. If you do, then it will require a gluten challenge of probably 6-12 weeks. See the links below for more details.  If you don't I suggest you go strictly gluten free, keep a food diary and see if the improvements you noted before continue. I think you've probably found your answer. Best of luck!   Further reading https://www.celiac.com/gluten-free/announcement/3-frequently-asked-questions-about-celiac-disease/
    • This is why many of us stick to our own "Trusted Brands" of things we know are safe, and only buy stuff with the offical certification for gluten free. NOTE also in the US they do not HAVE to tell you their facility also processes wheat on the label, just if the actual product contains it in the ingredients. But many will just to avoid legal mumbo jumbo if they somehow have CC issues. Saying the facility also contains/processes wheat is just them covering themselves if people get sick from it.
    • I make my own mini loafs of a simple almond,coconut,apple sauce blend for dense, bland bread gluten free, and have my pastor bless them. I then keep them in the freezer and bring a piece with me for communion.
  • Upcoming Events