• 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...or Paranoid?
0

7 posts in this topic

Hi All,

I've been diagnosed with celiac disease and have been gluten-free for a year now. Last night I went to my Mom's house for dinner (as I do on a regular basis). She normally makes "regular" recipes for everyone, and then my own special gluten-free version for me (e.g. scalloped potatoes with regular flour for everyone else, and a special pot made for me that is gluten-free). Everything I ate last night was TECHNICALLY gluten-free by ingredients. However about 10-15 minutes after I ate I started to feel really sick. I got a bad headache, I was so nauseous and dizzy and just felt awful. I ended up coming home and going straight to bed. I couldn't even see straight. Today I woke up and feel like I'm hung over (even though I don't drink) and am weak and irritable. I've never had noticable digestive symptoms or otherwise before. Even before I went gluten-free, the only symptoms I had were from malnutrition/malabsorption of my food. I wouldn't feel sick after eating a piece of bread, for instance. So this is all new to me. Could this possibly be a reaction to gluten?? Or am I just paranoid?? Also, does this make sense that I would react like this to a, probably, minor cross-contamination when I never reacted to eating full blown wheat/etc before?

Thanks for any replies...

1

Share this post


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


It could be gluten. Could be a bit of food poisoning or stomach virus.

I used to try to cook gluten-free and regular at the same time. It's very hard to do. You forget and use the same measuring spoon from the gluten flour to the gluten-free flour . You have 2 pots of pasta going and use the spoon from one in the other without thinking, and on and on. She could have drained all the potatoes in her colander she uses for gluteny pasta. It's hard to know.

1

Share this post


Link to post
Share on other sites

It doesn't sound unreasonable that you could have been glutened. It sounds like how my daughter reacts to even just a little cross contamination.

0

Share this post


Link to post
Share on other sites

Interesting. Thanks guys. I don't know if it would be food poisoning, since no one else got sick, but I guess there's a chance.

I guess it's hard to say. I worried right away "maybe I've been glutened!!" but I also didn't want to jump to conclusions. The good news is that I'm feeling better today. I just wondered if those were some signs I could look out for in the future. Has anyone ever done anything possibly stupid like take a bit of regular cake or something just to see what your reaction would be?? Or is that just crazy talk?

0

Share this post


Link to post
Share on other sites

Interesting. Thanks guys. I don't know if it would be food poisoning, since no one else got sick, but I guess there's a chance.

I guess it's hard to say. I worried right away "maybe I've been glutened!!" but I also didn't want to jump to conclusions. The good news is that I'm feeling better today. I just wondered if those were some signs I could look out for in the future. Has anyone ever done anything possibly stupid like take a bit of regular cake or something just to see what your reaction would be?? Or is that just crazy talk?

Food poisoning can hit anywhere from hours to days after exposure...
0

Share this post


Link to post
Share on other sites
Ads by Google:


You were glutened. I have celiac, diagnosed 6months ago. Sounds like you caught yours early because of how you describe your symptoms. I did not have digestive problems for a long time but eventually did. The way you describe what happened describes many months for me until finally diagnosed. I would say don't try to figure it out because you can't. Anytime you eat in a group setting you increase you chance just because there is more people. I tell my family not to make something for me because there is always someone there that is a "picker"...they gotta try everything, and they use the same spoon. I have watched my family accidentally cross contaminate my gluten free meals. Their response is sorry and I am done eating. And these are the ones I saw. So that is a gluten hang over, it is real and I still get it. I also think you can refuse the symptoms with water and electrolytes'

1

Share this post


Link to post
Share on other sites

Well, I had a simalar response last evening to eating somewhere else. I brought my own food. My foods were lamb, kelp noodles, and an almond muffin. All of the foods I have been okay in the past. All foods made at home from scratch. I am having some for lunch, but not the ones I took alongs, but some I left home. I am thinking that rules out a problem with the particular foods.

On the way home I felt a pain in my abdomen and nausea, I also swelled up my abdomen and had general other swelling.

To heat the foods I placed them in a toaster oven. They were in a stainless steel small bowl with a lid. I put foil over the lid to keep it together in trainsit. I also had noodles cooked in a stainless steel pot which we brought from home. I rewashed a stainless fork that I used.

Some possible problems I could conceive of is:

The well used potholder I used dropped bits onto my lid which spilled into my meat as I removed the lid. Or

The stirring spoon touched something in the kitchen and went back into the pot.

Or the paper plate I used may have had gluten flour settle upon it in its history.

I am not saying that everyone has to be this careful, but it sure seems like I better be really careful.

I didn't have all of these symptoms in my glutenful days either. But I think my body is better able to complain. I mean I couldn't hear it complaining when it complained all of the time. Now, I have a peaceful existence contrasted with groanings. Does that make any sense?

Diana

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
      106,783
    • Total Posts
      932,397
  • Member Statistics

    • Total Members
      64,259
    • Most Online
      3,093

    Newest Member
    BFerris
    Joined
  • Popular Now

  • Topics

  • Posts

    • I contemplated "heel strike" but nah.....it was celiac disease/malabsorption.  I am still running and my ferritin is nice and normal now.    It resolved within three or four months of a gluten-free diet and some iron.  I also ran a 1/2 marathon despite it being a 2 (pre-diagnosis) and a few century rides.   I think you might need to worry if your hemoglobin dramatically drops.  My docs were always asking if I wanted a blood transfusion.  Amazing how the body adapts.  My Thalassemia tends to keep my hemoglobin just below range.  The drops in ferritin caused it to plummet.  Had a hard time catching my breath!    I probably asked this, but has Crohn's been ruled out?  My niece went to 4 different GI's.  celiac disease was ruled out, but a pill camera revealed Crohn's damage at the end of her small intestine finally.    
    • Err... don't know what happened to this thread in my absence, but thought I'd add some input that might be helpful. I'd been having some weird low-level CC issues for the last few weeks and couldn't figure out what it was - I eat very conservatively (only eat certified products or fresh meat/produce/dairy) and it was driving me crazy! I saw this thread and thought about it a bit and realized that things seemed to have gotten worse around the time of my last coffee ground purchase, where I'd bought a different brand than I'd been using previously. Anyways, I switched to a fancier brand and things cleared up immediately. If anyone should come across this, the brand apparently causing issue for me was President's Choice. This is a store brand for the Loblaws chain in Canada, so probably not worth worrying about for most. I've not yet had time to contact them about this, but this brand does also offer a number of flavoured coffee grounds (used to buy these pre-gluten-free), so there is some CC potential there assuming they process these products on the same line. I guess I will be sticking with whole bean coffee or smaller/snobbier brands that don't do flavoured stuff for the foreseeable future.
    • While informative.....you just responded to a post from 10 years ago.....
    • The year to recover?  It seems pretty standard around here despite some literature  stating it only takes months for villi to recover.  That may be true, but most celiacs have systemic issues.  Neurological issues are usually the last to resolve, if at all.   And let's not forget that the gluten-free diet has a steep learning curve that can delay healing.   I have read sites that promote a Whole Foods diet without gluten in an attempt to calm down inflammation or improve an autoimmune disorder.  It works for some but not all, but it is certainly worth considering.  For me, I was undiagnosed for years like so many celiacs.   I also have Hashi's which was diagnosed 20 years ago.  Since going gluten-free, after my celiac disease diagnosis, my thyroid has shrunk and my nodules are gone.  However, this past winter, I had a tooth infection, the flu, a cold and now my thyroid antibodies are high again.  I also developed autoimmune hives (like clockwork, they appear at 3:00 pm) as a result (I think).  My immune system is constantly running on high alert.  I have allergies to so many things.  But....what is a girl to do? Beside a cocktail of antihistamines, I  move forward.  I am "healthy".  I can still ride my bike, swim and run.  Maybe not as fast (who am I kidding...not fast at all) as when I was younger in my 30 and 40's.  I have Type 2 diabetes despite being thin.  Like celiac disease, diabetes is genetic.   Read the Newbie 101 under coping.  Make sure everything is gluten free.  you would be surprised at hidden sources or dealing with cross contamination.  I know your family has celiac disease, but unless you walk the walk daily, you do not get it.  But...maybe you do!  
    • Does he run a lot? On hard ground? My ferritin started at 74 and is now 20. My rbc count was normal but showed mild anemia after an 18 hour fast.   I initially also thought it might be due to malabsorption, and it may be, although my gut doesn't show a ton of damage. Coincidentally I started running around  all of this, with A 6 month break in between, and have also recently read that Runners Who log a lot of miles generally are pretty low on ferritin if they don't supplement.  I only do between 6-15 Miles per week.  I eAt a mixed green salad about 5 times a week, red meat a couple times a week, and then a lot of other high iron foods.  lamb stew is a tremendous source of iron, as well as mussels. I am a big fan of garden lights chocolate zucchini muffins as well each mini muffin contains 20% of the daily value.  I Like to eat Two for breakfast with my coffee.  if he stopped eating gluten about a month ago you might still be able to get the blood test done. I'm sure you have read by now that you need to be eating gluten to be tested.  antibody start falling Right away but for some people it takes a long time.   I'm not a doctor but I would think that if you have enough damage to mal absorb iron then it would take a lot longer than just 4 weeks for you to  fix that kind of damage And reabsorb it again.    did they order a total iron binding capacity?  and was the iron panel done while fasting? You don't really need to fast for a ferritin but serum Iron can easily be elevated With food.  Although symptoms vary depending on the individual I have read quite a bit online that When ferritin drops below 40 people can start getting symptomaTic.  so you are likely correct that his feeling better is related to his ferritin level increasing.  giving up gluten means giving up certain nutrients as well. So if he's already vegetarian he needs to really pay close attention to what nutrients he might be missing in his diet now if he's giving up whole grains.  
  • Upcoming Events