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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 Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  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
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KikiB

Increased Sensitivity 11 Weeks In?

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I've been gluten free for 11 weeks so far. One of the foods I have been eating since going gluten free is Amy's Rice Mac & Cheese. No GMO's no soy. I have it once a week for lunch -- except last week I did not have it.

Today I got queasy after eating, and 2 hours later the muscle weakness started to set in, along with the fatigue. My worst reactions to gluten and soy.

The box says made in a facility that processes wheat and soy.

Am I becoming more sensitive? Do people normally become more sensitive as they go along, instead of less sensitive?

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I steadily became more and more sensitive as I went along. So did my son. My husband did not. We all differ.

In the end you will feel so much better that it will all be worth it. I was amazed at all the issues that went away.

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I steadily became more and more sensitive as I went along. So did my son. My husband did not. We all differ.

In the end you will feel so much better that it will all be worth it. I was amazed at all the issues that went away.

Is it normal that I would now be sensitive to things made in the "same facility" -- when I wasn't in the beginning?

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Sensitivity can increase as time goes by, so yes, entirely possible, normal.

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Sensitivity can increase as time goes by, so yes, entirely possible, normal.

Sigh.

Thanks. :)

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At first I felt 100% better just eliminating bread and cereal. Then I had to learn how to read labels carefully. Then I had to go for certified gluten free only. Then I went for dedicated facilities and tested to under 5 ppm. Then I went to mainly unprocessed foods. Now I am mainly unprocessed and grow as much of my own as possible.

It doesn't do that far with very many people though. I am sensitive to very low levels.

I still say that it is worth it. Going from hardly being able to get out of bed to having run a mini triathlon is pretty wonderful.

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At first I felt 100% better just eliminating bread and cereal. Then I had to learn how to read labels carefully. Then I had to go for certified gluten free only. Then I went for dedicated facilities and tested to under 5 ppm. Then I went to mainly unprocessed foods. Now I am mainly unprocessed and grow as much of my own as possible.

It doesn't do that far with very many people though. I am sensitive to very low levels.

I still say that it is worth it. Going from hardly being able to get out of bed to having run a mini triathlon is pretty wonderful.

Thanks. I was hoping I would not be that sensitive, but I think I'm going to have to accept it.

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Yes, you can become more sensitive.

But in addition to that, you may have eaten "clean" batches of that product before and then got a contaminated one.

To me, "made in the same facility" is like gambling — you never know what you'll get. The "gluten-free" product might have been cross-contaminated one day when someone didn't clean the equipment as well, but it may be perfectly fine on another day.

So I see it as a risk I no longer take, because it only takes one crumb and I'm down.

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But in addition to that, you may have eaten "clean" batches of that product before and then got a contaminated one.

To me, "made in the same facility" is like gambling — you never know what you'll get.

So true.

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