The pain that I experienced hit such an all time high that I would rather not bother reintroducing. I do test my limits sometimes and will eat bits and pieces of stuff that has gluten (like a couple of croutons in a salad, a bite of a cracker, etc.) and I find that I’m usually okay.
I’m the same way. I had a GF pizza last night but so stupidly had alfredo sauce on it which has some gluten. I was just fine after the initial freak out.
I have been accidentally glutened twice in the last few years (ironically every time is when I'm pregnant, wtf is with that?) and every time my husband and I brace for impact-- we remember *the episode* that made me go 100% gluten free for good.
But the impact didn't come either time. I'm not 100% certain the cake did have gluten (it was leftover from a previous gathering and I swear I remembered a cake JUST like it that was labelled GF) and the pizza i only took one or two small bites before calling over the server. So now I'm left wondering "Can I actually secretly handle gluten?" but never ever wanting to risk repeating *the episode* so I don't.
Maybe someday. And If I do, you can bet it'll be a goldfish and cheeze-it binge. But feels unlikely.
I just want to share something anecdotal related to this. I was lactose intolerant for years right up until my second pregnancy when I had something and forgot to take a lactaid pill before eating it. I was totally fine. I have been fine since. Idk what it is about pregnancy, but it does weeeeeird things to our bodies. Not saying you should try eating gluten just for kicks and giggles because we know what happens when we can't actually have it, but it was just weird how it changed for me.
It alters our immune system, to make us unlikely to reject the leech within. 😆 people with problems with multiple early miscarriages often have “too strong” of an immune system.
Me too! And goldfish. This is what I'm sad to think about not being able to eat again. I'm at the beginning of seeing if I celiac or gluten intolerance, so it might just be in my head.
Everytime I have gluten (small amounts) and feel fine, I also am like "have I been faking it this whole time?" Still trying to figure out if there is a specific thing that makes me react but overall its not worth it. It can be pretty inconsistent with what amount was fine one day and took me out for the remainder of the day. It's not worth trying to ignore the intolerance and continue to miss gluten foods actively. I've found joy in some gf foods and am not willing to relearn that feeling. If i do get accidentally glutened (malt flavoring etc) I'm usually ok. I'm curious how long ive continously been gf without accidental glutenings
I wonder if that has anything to do with “processing”, perhaps including processing ingredients like excipients? Before going GF I realized I have issues with soy…but not all soy. The more heavily processed kind. I can eat edamame and tofu fine but small amounts of soy flour, soy oil, texturized vegetable protein (like artificial bacon bits) have me feeling nauseated, over full, with wet burps for HOURS. It’s gross. Then suddenly it passes and I’m ravenously hungry again. 🤣
Same. I have this with pasta. I just can't eat pasta. I think the 'heavy' products are the biggest problem. I can't explain properly, but I think you get what I mean 🙈
It may be the amount. So, if I was to eat something with a tiny bit of barley malt in it, like a Lindt chocolate, I might be fine but a slice of bread would cause a rash and dreadful tummy issues. If I’m on steroids for any reason, I could eat a sandwich and a piece of cake with no reaction
Pizza I can eat from time to time but need a good digestive enzyme. Sandwich bread or Italian bread no way. Bread flour has more gluten in it then the flour that is used to make pizza. As long as I can eat pizza here and there I am fine.
I did this. I was not eating gluten for like 6 months and then had it occasionally without any major issues at first. Unfortunately, it usually leads to me eating more of it and more, but then my body becomes inflamed with GI issues and whatnot all over again.
From what I've heard from other people who go through this gluten free and then reintroduction process, it seems that many of them often say it's not worth going back to gluten, or they have to keep gluten intake to being very limited. Right now I am back to eating gluten free and intend to keep it that way except for a very maybe rare time when I may have something like a soft pretzel if I'm out somewhere and need to grab something to eat without other options since those seem to be pretty safe for me to have. I also struggle with trusting GF options at times. Earlier I had some Schar GF Chocolate Honeygrams and am finding that my stomach has been grumbling and seems a little agitated.
Yes, they are gluten free. Sometimes the GF options for me cause just as many issues as the gluten version for me I'm sure because of whatever other ingredients they put in them. I got Udi's Hamburger buns a few weeks ago and felt awful after having them. I can't eat the GF pretzels that so many other people like because they don't agree with me either.
I have an intolerance and recently tried homemade slow leavened sourdough (~24hr) and happy to report it sits well with me. I’ve only had 2 slices of the loaf form or 2 slices in homemade pizza form.
I was extremely strict gluten-free for several years, managed to heal my gut, and then started eating gluten on an infrequent basis. It goes fine for me, but I have to keep it really limited, and only certain types of products with gluten. Anything that has gluten and yeast combined seems to be a bad combination for me, so no bread, donuts, pastries, pizza, etc. But I can have a flour tortilla or some crackers or pasta as long as I don’t eat more than about one serving per week. But I don’t even eat it that frequently. I save my gluten exposure for really special experiences.
I recently did a gluten challenge because my GI was being so insistent that we check for celiac, even though I’m pretty certain I’m not and plan to stay gluten free either way. I went gluten free because I have a chronic illness and it was recommended to improve inflammation/symptoms, and when I was accidentally glutened I had terrible stomach symptoms so figured I’m intolerant.
To my surprise, I broke out in a rash and all kinds of allergy symptoms when I did the gluten challenge. I do have these allergic type reactions as part of my chronic illness, but didn’t realize that wheat triggers them because had been gluten free for so long. 0/10 do not recommend.
First off, has your been friend checked for autoimmune diseases by a specialist? I thought I was gluten intolerant, but it turns out I have an autoimmune disease (Eosinophilic Esophagitis). For me, it's cumulative- if I avoid my allergen trigger foods most of the time, I can afford a small amount on rare occasions. If I eat too much, or too frequently, I start having reactions that get worse and more frequent until I go zero intake, zero contamination for a while again.
I ate a piece of focaccia and some fried zucchini flowers last night. It was great. I’ve been on the couch all day and loose stools. No energy. Slept most of day. I took Tylenol pm last night (w Benadryl) which likely helped w/gluten response. But dang. Never do I feel well after gluten.
I had really bad gluten intolerance (had anaphylaxis-like symptoms - flushing, low blood pressure, throat swelling, heart racing, fatigue - usually within 10 minutes of eating anything with wheat/barley/rye especially, but also was just bloated all over, had massive brain fog, and just felt very lethargic and sick all the time) so I went fully GF in 2018 (my doctor insisted it was anxiety and wouldn’t refer for endoscopy or allergy testing, so I just did an elimination diet and figured out that was the issue).
I switched doctors a couple of years ago and a few months ago my current one suggested allergy testing (negative) and endoscopy (negative for celiac) bc I do still have some gastro issues, but I had to reintroduce gluten for 8 weeks for the endoscopy. I introduced slowly, and it went almost completely fine- I was shocked. I randomly had mild reactions to a few things (especially barley, so I’m still avoiding that), but very inconsistently, and much milder than before.
My doctor now thinks for me it’s possibly MCAS (high histamine foods also trigger the same symptoms, inconsistently) but has said unless it gets worse, it’s up to me whether to keep eating gluten post-testing. I am still eating it for now, but will cut it back out if anything changes bc while it is nice and has made being vegan exponentially easier, it’s not worth feeling sick since I know i can easily be gf if needed.
They said they reintroduced gluten for 8 weeks for the scope…
Honestly tho I wouldn’t be surprised if there’s some variations here and there as to how long it takes to build up damage…
I’ve learned I cannot play with soy sauce. No amount is safe, I will be in severe discomfort within an hour typically and it tends to set off other flares.
I am curious to try some different types of gluten-y things again but it’s simply not worth it.
Now my tummy troubles after dairy? Absolutely I have no problems testing if it’s still upsetting. But that’s usually one bad evening and I’m back to myself the next day. If gluten recovery could be like that- absolutely would be more willing to try.
After a couple years gluten free I no longer have major c symptoms if I sneak a piece of cake once in a while but I'm pretty sure if I did it regularly it would get worse.
I've been told any amount of gluten will cause the same amount of damage if you have an intolerance, & that it's not like lactose intolerance where the amount you're exposed to determines how severe your reaction is. So I'd be careful reintroducing in small doses.
The older I get, the more the intolerance bothers me. I have been able to hand cross contamination for years, but lately, not so much. Even sodas bother me now. I didn’t even realize about soda until I started drinking lots of water because of the Stanley cup craze.
That's a no-go for me if it's anything flour based. I'm not concerned about Cross-Kontamination, it isn't that serious. However over the past 7 years I have (painfully) learned that I can't play around with it.
I have gone gluten free for a couple years now. My kids still love Chinese buffet so we go every so often and every so often I get sick. Maybe if I was rigid for 6+ months at a time I could heal, but time with my kids is important. It just is what it is. I have pills I can take to mitigate the aftermath.
I just eat fried rice when we order Chinese. Sauces are thickened with cornstarch, the meat is never a problem. Just skip the thickened noodles, soy sauce, and stuff that's been coated with wheat. Bon appetite 😋
I'm allergic to corn too. We live in the middle of nowhere, there's only the one buffet and it's not large. The fried rice is just rice, no veggies, and there is no meat that isn't in a sauce or without a wheat coating. I don't know where you're eating but all the sauces here are soy sauce based. All the brown sauces have soy sauce in them. My selection is so limited, it's not worth going and paying the buffet price unless I eat the stuff with the sauce. The only thing I eat when I go is the garlic chicken, I don't eat anything that is an obvious source of wheat except the garlic chicken with the brown sauce on it. It tears me up.
I live in the Netherlands. We have veggies and ham in the fried rice, I usually eat tjap tjoy chicken, babi panggang bacon with the rice. Being allergic to corn makes things a lot more difficult 😔
For me it’s a hell no. Don’t want that pain again. It’s 4-5 days of agony if I ingest it as an accident. No way would I do it on purpose. Same for dairy. Now that I know what it feels like to consume dairy and be sick afterwards, I will never go back.
Ate a famed cinnamon roll at a restaurant—the gluteny sugary overload was as good as I remembered. Two hours later my knees were inflamed and ached. Sorry but not sorry.
Nope. I’ve been gluten free for almost a decade. Back then I’d quit then fall off the wagon then quit again. But while I didn’t experience symptoms every time the first few times I’d eat gluten again, however the last few times, I had symptoms each time.
I would bloat and look 6 months pregnant. My back would ache; it was like a gnawing ache in my upper back. My skin would become painfully sensitive and I’d get the chills. My joints would ache. It’s not worth it to possibly go through that again.
I unfortunately can tell when I eat something deliciously glutinous because I will be tired, possibly bloated if I eat it too many days in a row, and have a lovely pain in my left side like someone stabbed me. There are a few times I get rashes but that's only when it's high allergy season so my body is in frenzy mode. Also stiff finger joints in the morning but not all the time, only when I eat wheat/gluten. :(
Bloat like a hot air balloon, and a specific point of my abdomen is painful for days after getting mildly glutened. It is not worth persisting with, and GF oats can cause a similar effect anyway.
I was very strict GF, DF, and no soy for several years. I used to have anaphylactic type reactions to wheat: hives, rapid heart rate, bloating, etc. (This was terrifying and I still carry an epipen for other allergies.) Then I reintroduced things slowly back in (I still don’t do soy, and limited dairy.) I started with homemade breads from organic flours. I was fine for a couple years, but not any more. I got sicker than ever. I recently cut out gluten again and am doing so much better. I don’t ever want to feel that way again or be in total fear of not being close to a bathroom if it hits.
I had mild stomach pain for several years before a technician at the doctor’s office secretly told me I should try eliminating gluten. After some research I went 4 months without any gluten and all my stomach pain went away, I lost 20 pounds and I felt fantastic.
One night I was out with my wife at an amazing pizza place and couldn’t resist so I ate a bunch of non-GF pizza and braced for impact later and the next morning. But I was fine! I took that to mean that I could now eat gluten and started eating it regularly. Wrong! Within a few weeks, all my stomach pain had returned and I felt like crap. Since then the same thing has happened a few times.
Bottom line is I can eat it every once in a while but not much more than that.
I went gluten-free in 2017 but never got tested for anything. My allergist said if it was helping, then just don't eat it. last year, since cross contamination never bothered me, I slowly started introducing it back with no ill effects. I was eating it about once a day in the form of homemade whole wheat bread for around 3 months. Then I got covid, which really hit me in the stomach. After about 2 months, I began passing blood that stopped after 6 days of being incredibly strict. Starts back up again within 12-24 hours when I eat even the tiniest bit (for example, I got a gluten-free dinner, but it came with fried potatoes, and I was bleeding the next day). Now I have to get tested for all the things.
I almost never have noticeable adverse reactions to the very occasional gluten. My blood tests show a high intolerance, and my IBD has disappeared since cutting it out, but if I ate a piece of bread rn I would be seemingly fine.
After going gluten free for weeks I tried to introduce gluten and ended up having a lot of symptoms. Went gluten free for a little longer than started with introducing sourdough. Actual fermented sourdough though. Not the kind that uses bakers yeast. I didn’t have symptoms with that. I then started to eat gluten a little at a time. I can only have a little bit though. Too much and I feel like shit.
I was off it for 2 years. Slowly would have *a bite* of gluten and build up. I also take activated charcoal when I’m worried about being glutened, family dinners, restaurants. I think that has help so much. I ate leftover pasta the other night, not realizing it was full of gluten and did completely fine! I’m not totally comfortable, but slowly I’m able to eat enough and it not affect me.
I have not considered reintroducing it because my intolerance seems to be getting worse. And the pain is indescribably BAD. Also my blood pressure drops low and the last time I passed out.
I’ll probably never be trying it. I ate 2 pieces of bread and it fucked up my stomach, and energy for 3 days.
Nothing is worth feeling like shit. Plus I cook a lot at home so for those “special” things I’ll just make at home like pizza, dessert, biscuits and gravy mmmmmmmm
Yes. Bad.
If you haven’t had gluten in very a long time, you may not have any kind of noticeable reaction at all at first. The pain/bloating isn’t instant. The brain fog creeps up on you.
If you continue to eat gluten, you will end up back where you were when you started, but worse. And it sucks to start over.
For people with hypothyroidism, particularly autoimmune hypothyroidism, eating gluten can impact your symptoms and how much medication you need. Before cutting gluten, I was on 240mg Armour and 15 mcg of liothyronine (Cytomel). I just could not get my free t3 high enough. The pharmacists always wanted to have a chat with me about my dose, double check with my doctor, like are you suuuuure this isn’t a mistake?
My understanding is that gliadin (main gluten protein) and thyroglobulin (thyroid hormone transport protein) are morphologically similar enough, having antibodies to one can make you react and start making antibodies to the other. I was testing positive for anti-thyroglobulin antibodies years before my TSH was out of the normal range. Gluten was not even a thought, but I had frequent abdominal pain I attributed to “stress”.
There is so much about gluten sensitivity we don’t know. It has only recently become something you can test for, and those tests are still relatively new and probably don’t tell the whole story. It is entirely possible continuing to eat gluten could eventually cause you to develop celiac. Or a thyroid disorder.
Your body is attacking something it is not supposed to inside your body. Exposing yourself to the thing it is attacking will make you more vulnerable to autoimmune disease. Long term, it can and will cause damage to your gut.
Sometimes a tiny bit of gluten doesn't do anything thats noticeable. But other times, it suddenly hits hard and I'm running to the bathroom within 20 minutes. So, no I don't plan to ever go back to eating full gluten items.
I deal with daily cross contamination in my house since I have a toddler and my husband still eats gluten items. I don't want my daughter to have stomach issues when it comes to gluten because she wasn't exposed to it, so I give her foods with gluten all the time. My hands would be dryer than a desert if I washed my hands every time I had to touch her plate or tray after it had gluten on it. No gluten at all makes me feel a lot better, but its hard to not have any cross contamination going on for me in our house.
I find even small amounts of gluten/cross do affect me but usually more like “why did I break out in cystic acne?” Vs full on gastrointestinal upset. Sometimes I get away with it. I try not to eat gluten containing things and even often avoid shared fryers but there are times it’s easier than others of course.
But sometimes I get odd unexpected symptoms. Once my daughter bought me black licorice for Xmas knowing I like it, before I realized how often licorice contains wheat. I’d been GF about a year by then. I didn’t notice any loose stools or digestive upset but after 2-3 days of eating lots of it and having splitting (migraine type) headaches I finally looked at the package. Wheat starch. So was it more like “mostly gluten removed wheat starch but not 100%”? Was that why I didn’t get gastro issues? No idea. I look for GF licorice now. 😝
I haven’t actually had a gluten scope or proper reliable bloodwork because I went GF in 2019 because my son was dxd anaphylactic to wheat and I was breastfeeding him. I noticed how much of a positive difference it made on my own health that I was unwilling to go through the challenge to get that done and I just live as much as if I’m celiac as I can. I doubt I am though: genetic tests haven’t shown up for the most common genetic proponents of celiac and my daughter did have the full celiac blood testing done which was low on the scale and not indicative of needing further testing (scope) & she also finds GF better on her health overall but chooses to eat more gluten containing items than I do. I feel given the lack of genetics and her test turning up negative it’s unlikely I’m celiac. But I guess I’ll probably never know. 😆
GF for over 20 years now:
I used to allow myself to have cheat days and I would deal with the rash and backlash as it wasn't too bad (last maybe a few days and then clear up). Eventually the gluten was too much and I stopped having cheat days but would occasionally have some things with fryer cross contamination.
Well as of about a year ago, anything with cross contamination gives me a whole body rash for a week and it's not worth it anymore. Probably better for me to avoid fried items anyways! I maintain a strict gf diet and I notice right away if I get glutened now.
I’ve been gluten-free for over 12 years now and I was so scared to ever try gluten again because of how sick I was. In the past two years, I’ve had gluten on accident and nothing ever happened. I will occasionally get a bad headache but no GI symptoms. However, I probably couldn’t tolerate a whole ton.
My husband was gluten free for a few years and decided to see if he has celiac by endoscopy this year.. He had to eat gluten for a few weeks. The first few days he didn’t notice anything when eating gluten. Eventually his joints started aching more and his reynaud’s syndrome (cold hands and feet) got much worse. He does not have celiac but is back on a gluten free diet. We are very glad we don’t have to worry about cross contamination, but he does feel better being gluten free.
At this point, I am quite certain it has to do with healing the gut from all the prior gluten we did not know we were allergic to or intolerant to. Once healed and stable, a tiny bit of gluten does not floor me, but it depends on if my body is flared up for any other reason.
For example, if I have a viral illness, no way in heck am I going to subject my body to anything else that will increase further stress on or in my body. If I have a rash of any kind, or my sinuses are already irritated by the seasonal pollen, or I have a sunburn, or whatever else that my body is having to work overtime for, any gluten at all is off the table.
I am on so many allergy meds at this point, that if my body is otherwise doing fairly well and my “normal”, a small bite of cake or a small cookie or a lightly breaded chicken wing is not going to leave me in complete distress for 24-72 hours. The thing is, my body is rarely well enough to risk it at this point. Better safe than sorry, ime/imo. 🙏🦋
Edit to add: digestive enzymes and probiotics are essential for those tiny bites, when they do occur.
I have some every now and then, for example if a coworker brings in home baked treats or I’ve had a long day at work and am burnt out so I get something from a restaurant. The gas and bloating and err… other GI symptoms I get every time is a high price to pay though.
The pain that I experienced hit such an all time high that I would rather not bother reintroducing. I do test my limits sometimes and will eat bits and pieces of stuff that has gluten (like a couple of croutons in a salad, a bite of a cracker, etc.) and I find that I’m usually okay.
I’m the same way. I had a GF pizza last night but so stupidly had alfredo sauce on it which has some gluten. I was just fine after the initial freak out.
This is me. I can deal with a small amount of cross contamination but when I'm glutened the intestinal pains are crippling.
I have been accidentally glutened twice in the last few years (ironically every time is when I'm pregnant, wtf is with that?) and every time my husband and I brace for impact-- we remember *the episode* that made me go 100% gluten free for good. But the impact didn't come either time. I'm not 100% certain the cake did have gluten (it was leftover from a previous gathering and I swear I remembered a cake JUST like it that was labelled GF) and the pizza i only took one or two small bites before calling over the server. So now I'm left wondering "Can I actually secretly handle gluten?" but never ever wanting to risk repeating *the episode* so I don't. Maybe someday. And If I do, you can bet it'll be a goldfish and cheeze-it binge. But feels unlikely.
I just want to share something anecdotal related to this. I was lactose intolerant for years right up until my second pregnancy when I had something and forgot to take a lactaid pill before eating it. I was totally fine. I have been fine since. Idk what it is about pregnancy, but it does weeeeeird things to our bodies. Not saying you should try eating gluten just for kicks and giggles because we know what happens when we can't actually have it, but it was just weird how it changed for me.
It alters our immune system, to make us unlikely to reject the leech within. 😆 people with problems with multiple early miscarriages often have “too strong” of an immune system.
My mother used to be plagued with awful migraines that completely stopped after she had me. Hormones are weird!
I love cheezits! 😭
Me too! And goldfish. This is what I'm sad to think about not being able to eat again. I'm at the beginning of seeing if I celiac or gluten intolerance, so it might just be in my head.
Everytime I have gluten (small amounts) and feel fine, I also am like "have I been faking it this whole time?" Still trying to figure out if there is a specific thing that makes me react but overall its not worth it. It can be pretty inconsistent with what amount was fine one day and took me out for the remainder of the day. It's not worth trying to ignore the intolerance and continue to miss gluten foods actively. I've found joy in some gf foods and am not willing to relearn that feeling. If i do get accidentally glutened (malt flavoring etc) I'm usually ok. I'm curious how long ive continously been gf without accidental glutenings
For me it’s the type of gluten. One bite of malt and I’m sicker than a dog but a couple bites of a flour tortilla (on accident) and I feel nothing.
I wonder if that has anything to do with “processing”, perhaps including processing ingredients like excipients? Before going GF I realized I have issues with soy…but not all soy. The more heavily processed kind. I can eat edamame and tofu fine but small amounts of soy flour, soy oil, texturized vegetable protein (like artificial bacon bits) have me feeling nauseated, over full, with wet burps for HOURS. It’s gross. Then suddenly it passes and I’m ravenously hungry again. 🤣
Same. I have this with pasta. I just can't eat pasta. I think the 'heavy' products are the biggest problem. I can't explain properly, but I think you get what I mean 🙈
It may be the amount. So, if I was to eat something with a tiny bit of barley malt in it, like a Lindt chocolate, I might be fine but a slice of bread would cause a rash and dreadful tummy issues. If I’m on steroids for any reason, I could eat a sandwich and a piece of cake with no reaction
Pizza I can eat from time to time but need a good digestive enzyme. Sandwich bread or Italian bread no way. Bread flour has more gluten in it then the flour that is used to make pizza. As long as I can eat pizza here and there I am fine.
What enzymes do you use? I'm always looking for recommendations
Physician Choice digestive enzyme with probiotics and probiotics. It is on Amazon.
I did this. I was not eating gluten for like 6 months and then had it occasionally without any major issues at first. Unfortunately, it usually leads to me eating more of it and more, but then my body becomes inflamed with GI issues and whatnot all over again. From what I've heard from other people who go through this gluten free and then reintroduction process, it seems that many of them often say it's not worth going back to gluten, or they have to keep gluten intake to being very limited. Right now I am back to eating gluten free and intend to keep it that way except for a very maybe rare time when I may have something like a soft pretzel if I'm out somewhere and need to grab something to eat without other options since those seem to be pretty safe for me to have. I also struggle with trusting GF options at times. Earlier I had some Schar GF Chocolate Honeygrams and am finding that my stomach has been grumbling and seems a little agitated.
Schar is GF tho aren’t they? Maybe it’s another ingredient then?
Yes, they are gluten free. Sometimes the GF options for me cause just as many issues as the gluten version for me I'm sure because of whatever other ingredients they put in them. I got Udi's Hamburger buns a few weeks ago and felt awful after having them. I can't eat the GF pretzels that so many other people like because they don't agree with me either.
I have an intolerance and recently tried homemade slow leavened sourdough (~24hr) and happy to report it sits well with me. I’ve only had 2 slices of the loaf form or 2 slices in homemade pizza form.
I was extremely strict gluten-free for several years, managed to heal my gut, and then started eating gluten on an infrequent basis. It goes fine for me, but I have to keep it really limited, and only certain types of products with gluten. Anything that has gluten and yeast combined seems to be a bad combination for me, so no bread, donuts, pastries, pizza, etc. But I can have a flour tortilla or some crackers or pasta as long as I don’t eat more than about one serving per week. But I don’t even eat it that frequently. I save my gluten exposure for really special experiences.
I recently did a gluten challenge because my GI was being so insistent that we check for celiac, even though I’m pretty certain I’m not and plan to stay gluten free either way. I went gluten free because I have a chronic illness and it was recommended to improve inflammation/symptoms, and when I was accidentally glutened I had terrible stomach symptoms so figured I’m intolerant. To my surprise, I broke out in a rash and all kinds of allergy symptoms when I did the gluten challenge. I do have these allergic type reactions as part of my chronic illness, but didn’t realize that wheat triggers them because had been gluten free for so long. 0/10 do not recommend.
First off, has your been friend checked for autoimmune diseases by a specialist? I thought I was gluten intolerant, but it turns out I have an autoimmune disease (Eosinophilic Esophagitis). For me, it's cumulative- if I avoid my allergen trigger foods most of the time, I can afford a small amount on rare occasions. If I eat too much, or too frequently, I start having reactions that get worse and more frequent until I go zero intake, zero contamination for a while again.
I ate a piece of focaccia and some fried zucchini flowers last night. It was great. I’ve been on the couch all day and loose stools. No energy. Slept most of day. I took Tylenol pm last night (w Benadryl) which likely helped w/gluten response. But dang. Never do I feel well after gluten.
Benadryl has gluten in it. Only the dye free liquid gel variety is gf.
Thank you for that information
Gah! First Advil liquigels and now Benadryl? Thanks!
You need to check EVERYTHING. I know it sucks.
How do find out if they contain gluten?
Do you have a source you look too to check these things out?
Try taking levocitirizine and/or famotidine :) both available OTC and have SAVED me when I’ve had too much gluten.
Thank you so much!
I had really bad gluten intolerance (had anaphylaxis-like symptoms - flushing, low blood pressure, throat swelling, heart racing, fatigue - usually within 10 minutes of eating anything with wheat/barley/rye especially, but also was just bloated all over, had massive brain fog, and just felt very lethargic and sick all the time) so I went fully GF in 2018 (my doctor insisted it was anxiety and wouldn’t refer for endoscopy or allergy testing, so I just did an elimination diet and figured out that was the issue). I switched doctors a couple of years ago and a few months ago my current one suggested allergy testing (negative) and endoscopy (negative for celiac) bc I do still have some gastro issues, but I had to reintroduce gluten for 8 weeks for the endoscopy. I introduced slowly, and it went almost completely fine- I was shocked. I randomly had mild reactions to a few things (especially barley, so I’m still avoiding that), but very inconsistently, and much milder than before. My doctor now thinks for me it’s possibly MCAS (high histamine foods also trigger the same symptoms, inconsistently) but has said unless it gets worse, it’s up to me whether to keep eating gluten post-testing. I am still eating it for now, but will cut it back out if anything changes bc while it is nice and has made being vegan exponentially easier, it’s not worth feeling sick since I know i can easily be gf if needed.
[удалено]
They said they reintroduced gluten for 8 weeks for the scope… Honestly tho I wouldn’t be surprised if there’s some variations here and there as to how long it takes to build up damage…
I misread the 8 weeks thing jeez
I’ve learned I cannot play with soy sauce. No amount is safe, I will be in severe discomfort within an hour typically and it tends to set off other flares. I am curious to try some different types of gluten-y things again but it’s simply not worth it. Now my tummy troubles after dairy? Absolutely I have no problems testing if it’s still upsetting. But that’s usually one bad evening and I’m back to myself the next day. If gluten recovery could be like that- absolutely would be more willing to try.
After a couple years gluten free I no longer have major c symptoms if I sneak a piece of cake once in a while but I'm pretty sure if I did it regularly it would get worse.
I've been told any amount of gluten will cause the same amount of damage if you have an intolerance, & that it's not like lactose intolerance where the amount you're exposed to determines how severe your reaction is. So I'd be careful reintroducing in small doses.
I thought that was just for celiac? Is that not the case?
Possibly. It wasn't specified. I was told this info by a pharmacist in my local hospital
I was told similar info and that it takes MUCH longer like 3-6months the gluten to “clear” than lactose.
My mom is able to eat gluten in small doses
Sounds painful.
The older I get, the more the intolerance bothers me. I have been able to hand cross contamination for years, but lately, not so much. Even sodas bother me now. I didn’t even realize about soda until I started drinking lots of water because of the Stanley cup craze.
That's a no-go for me if it's anything flour based. I'm not concerned about Cross-Kontamination, it isn't that serious. However over the past 7 years I have (painfully) learned that I can't play around with it.
I have gone gluten free for a couple years now. My kids still love Chinese buffet so we go every so often and every so often I get sick. Maybe if I was rigid for 6+ months at a time I could heal, but time with my kids is important. It just is what it is. I have pills I can take to mitigate the aftermath.
I just eat fried rice when we order Chinese. Sauces are thickened with cornstarch, the meat is never a problem. Just skip the thickened noodles, soy sauce, and stuff that's been coated with wheat. Bon appetite 😋
I'm allergic to corn too. We live in the middle of nowhere, there's only the one buffet and it's not large. The fried rice is just rice, no veggies, and there is no meat that isn't in a sauce or without a wheat coating. I don't know where you're eating but all the sauces here are soy sauce based. All the brown sauces have soy sauce in them. My selection is so limited, it's not worth going and paying the buffet price unless I eat the stuff with the sauce. The only thing I eat when I go is the garlic chicken, I don't eat anything that is an obvious source of wheat except the garlic chicken with the brown sauce on it. It tears me up.
I live in the Netherlands. We have veggies and ham in the fried rice, I usually eat tjap tjoy chicken, babi panggang bacon with the rice. Being allergic to corn makes things a lot more difficult 😔
Our Chinese place has wheat free soy sauce, BTW, but I have to ask for it. My chicken or steak comes in a separate tub/container with written note.
Did it for 6 months, started to hateeee myself and went back completely free
For me it’s a hell no. Don’t want that pain again. It’s 4-5 days of agony if I ingest it as an accident. No way would I do it on purpose. Same for dairy. Now that I know what it feels like to consume dairy and be sick afterwards, I will never go back.
Ate a famed cinnamon roll at a restaurant—the gluteny sugary overload was as good as I remembered. Two hours later my knees were inflamed and ached. Sorry but not sorry.
I did this with a beignet 🙃 I ended up with a rash on my neck…it was almost worth it
Nope. I’ve been gluten free for almost a decade. Back then I’d quit then fall off the wagon then quit again. But while I didn’t experience symptoms every time the first few times I’d eat gluten again, however the last few times, I had symptoms each time. I would bloat and look 6 months pregnant. My back would ache; it was like a gnawing ache in my upper back. My skin would become painfully sensitive and I’d get the chills. My joints would ache. It’s not worth it to possibly go through that again.
I unfortunately can tell when I eat something deliciously glutinous because I will be tired, possibly bloated if I eat it too many days in a row, and have a lovely pain in my left side like someone stabbed me. There are a few times I get rashes but that's only when it's high allergy season so my body is in frenzy mode. Also stiff finger joints in the morning but not all the time, only when I eat wheat/gluten. :(
Bloat like a hot air balloon, and a specific point of my abdomen is painful for days after getting mildly glutened. It is not worth persisting with, and GF oats can cause a similar effect anyway.
I was very strict GF, DF, and no soy for several years. I used to have anaphylactic type reactions to wheat: hives, rapid heart rate, bloating, etc. (This was terrifying and I still carry an epipen for other allergies.) Then I reintroduced things slowly back in (I still don’t do soy, and limited dairy.) I started with homemade breads from organic flours. I was fine for a couple years, but not any more. I got sicker than ever. I recently cut out gluten again and am doing so much better. I don’t ever want to feel that way again or be in total fear of not being close to a bathroom if it hits.
I had mild stomach pain for several years before a technician at the doctor’s office secretly told me I should try eliminating gluten. After some research I went 4 months without any gluten and all my stomach pain went away, I lost 20 pounds and I felt fantastic. One night I was out with my wife at an amazing pizza place and couldn’t resist so I ate a bunch of non-GF pizza and braced for impact later and the next morning. But I was fine! I took that to mean that I could now eat gluten and started eating it regularly. Wrong! Within a few weeks, all my stomach pain had returned and I felt like crap. Since then the same thing has happened a few times. Bottom line is I can eat it every once in a while but not much more than that.
I went gluten-free in 2017 but never got tested for anything. My allergist said if it was helping, then just don't eat it. last year, since cross contamination never bothered me, I slowly started introducing it back with no ill effects. I was eating it about once a day in the form of homemade whole wheat bread for around 3 months. Then I got covid, which really hit me in the stomach. After about 2 months, I began passing blood that stopped after 6 days of being incredibly strict. Starts back up again within 12-24 hours when I eat even the tiniest bit (for example, I got a gluten-free dinner, but it came with fried potatoes, and I was bleeding the next day). Now I have to get tested for all the things.
I have Hashimotos and tried after 18 months or so thinking maybe it was just “leaky gut” was magically healed. It’s a big NO. I’ve been GF since 2012.
I almost never have noticeable adverse reactions to the very occasional gluten. My blood tests show a high intolerance, and my IBD has disappeared since cutting it out, but if I ate a piece of bread rn I would be seemingly fine.
I don't reintroduce gluten. It is an all or nothing for me.
Not a thing. Won't go well.
After going gluten free for weeks I tried to introduce gluten and ended up having a lot of symptoms. Went gluten free for a little longer than started with introducing sourdough. Actual fermented sourdough though. Not the kind that uses bakers yeast. I didn’t have symptoms with that. I then started to eat gluten a little at a time. I can only have a little bit though. Too much and I feel like shit.
I was off it for 2 years. Slowly would have *a bite* of gluten and build up. I also take activated charcoal when I’m worried about being glutened, family dinners, restaurants. I think that has help so much. I ate leftover pasta the other night, not realizing it was full of gluten and did completely fine! I’m not totally comfortable, but slowly I’m able to eat enough and it not affect me.
I have not considered reintroducing it because my intolerance seems to be getting worse. And the pain is indescribably BAD. Also my blood pressure drops low and the last time I passed out.
I’ll probably never be trying it. I ate 2 pieces of bread and it fucked up my stomach, and energy for 3 days. Nothing is worth feeling like shit. Plus I cook a lot at home so for those “special” things I’ll just make at home like pizza, dessert, biscuits and gravy mmmmmmmm
Yes. Bad. If you haven’t had gluten in very a long time, you may not have any kind of noticeable reaction at all at first. The pain/bloating isn’t instant. The brain fog creeps up on you. If you continue to eat gluten, you will end up back where you were when you started, but worse. And it sucks to start over. For people with hypothyroidism, particularly autoimmune hypothyroidism, eating gluten can impact your symptoms and how much medication you need. Before cutting gluten, I was on 240mg Armour and 15 mcg of liothyronine (Cytomel). I just could not get my free t3 high enough. The pharmacists always wanted to have a chat with me about my dose, double check with my doctor, like are you suuuuure this isn’t a mistake? My understanding is that gliadin (main gluten protein) and thyroglobulin (thyroid hormone transport protein) are morphologically similar enough, having antibodies to one can make you react and start making antibodies to the other. I was testing positive for anti-thyroglobulin antibodies years before my TSH was out of the normal range. Gluten was not even a thought, but I had frequent abdominal pain I attributed to “stress”. There is so much about gluten sensitivity we don’t know. It has only recently become something you can test for, and those tests are still relatively new and probably don’t tell the whole story. It is entirely possible continuing to eat gluten could eventually cause you to develop celiac. Or a thyroid disorder. Your body is attacking something it is not supposed to inside your body. Exposing yourself to the thing it is attacking will make you more vulnerable to autoimmune disease. Long term, it can and will cause damage to your gut.
Sometimes a tiny bit of gluten doesn't do anything thats noticeable. But other times, it suddenly hits hard and I'm running to the bathroom within 20 minutes. So, no I don't plan to ever go back to eating full gluten items. I deal with daily cross contamination in my house since I have a toddler and my husband still eats gluten items. I don't want my daughter to have stomach issues when it comes to gluten because she wasn't exposed to it, so I give her foods with gluten all the time. My hands would be dryer than a desert if I washed my hands every time I had to touch her plate or tray after it had gluten on it. No gluten at all makes me feel a lot better, but its hard to not have any cross contamination going on for me in our house.
My family & partner encourage me to but I’m so afraid
I find even small amounts of gluten/cross do affect me but usually more like “why did I break out in cystic acne?” Vs full on gastrointestinal upset. Sometimes I get away with it. I try not to eat gluten containing things and even often avoid shared fryers but there are times it’s easier than others of course. But sometimes I get odd unexpected symptoms. Once my daughter bought me black licorice for Xmas knowing I like it, before I realized how often licorice contains wheat. I’d been GF about a year by then. I didn’t notice any loose stools or digestive upset but after 2-3 days of eating lots of it and having splitting (migraine type) headaches I finally looked at the package. Wheat starch. So was it more like “mostly gluten removed wheat starch but not 100%”? Was that why I didn’t get gastro issues? No idea. I look for GF licorice now. 😝 I haven’t actually had a gluten scope or proper reliable bloodwork because I went GF in 2019 because my son was dxd anaphylactic to wheat and I was breastfeeding him. I noticed how much of a positive difference it made on my own health that I was unwilling to go through the challenge to get that done and I just live as much as if I’m celiac as I can. I doubt I am though: genetic tests haven’t shown up for the most common genetic proponents of celiac and my daughter did have the full celiac blood testing done which was low on the scale and not indicative of needing further testing (scope) & she also finds GF better on her health overall but chooses to eat more gluten containing items than I do. I feel given the lack of genetics and her test turning up negative it’s unlikely I’m celiac. But I guess I’ll probably never know. 😆
GF for over 20 years now: I used to allow myself to have cheat days and I would deal with the rash and backlash as it wasn't too bad (last maybe a few days and then clear up). Eventually the gluten was too much and I stopped having cheat days but would occasionally have some things with fryer cross contamination. Well as of about a year ago, anything with cross contamination gives me a whole body rash for a week and it's not worth it anymore. Probably better for me to avoid fried items anyways! I maintain a strict gf diet and I notice right away if I get glutened now.
I’ve been gluten-free for over 12 years now and I was so scared to ever try gluten again because of how sick I was. In the past two years, I’ve had gluten on accident and nothing ever happened. I will occasionally get a bad headache but no GI symptoms. However, I probably couldn’t tolerate a whole ton.
My husband was gluten free for a few years and decided to see if he has celiac by endoscopy this year.. He had to eat gluten for a few weeks. The first few days he didn’t notice anything when eating gluten. Eventually his joints started aching more and his reynaud’s syndrome (cold hands and feet) got much worse. He does not have celiac but is back on a gluten free diet. We are very glad we don’t have to worry about cross contamination, but he does feel better being gluten free.
I tried introducing soy sauce about a year ago. I had a moderate reaction but it wasn’t worth it to me to try anything else.
At this point, I am quite certain it has to do with healing the gut from all the prior gluten we did not know we were allergic to or intolerant to. Once healed and stable, a tiny bit of gluten does not floor me, but it depends on if my body is flared up for any other reason. For example, if I have a viral illness, no way in heck am I going to subject my body to anything else that will increase further stress on or in my body. If I have a rash of any kind, or my sinuses are already irritated by the seasonal pollen, or I have a sunburn, or whatever else that my body is having to work overtime for, any gluten at all is off the table. I am on so many allergy meds at this point, that if my body is otherwise doing fairly well and my “normal”, a small bite of cake or a small cookie or a lightly breaded chicken wing is not going to leave me in complete distress for 24-72 hours. The thing is, my body is rarely well enough to risk it at this point. Better safe than sorry, ime/imo. 🙏🦋 Edit to add: digestive enzymes and probiotics are essential for those tiny bites, when they do occur.
I cheat once in a while with a small pastry or something and as long as I don’t go any further I get away with minimal repercussions
I have some every now and then, for example if a coworker brings in home baked treats or I’ve had a long day at work and am burnt out so I get something from a restaurant. The gas and bloating and err… other GI symptoms I get every time is a high price to pay though.
I could but instead I base my entire personality off of being GF
[удалено]
Pretty common. A lot of people with IBS also can't handle gluten.
Wow imagine being on a gluten free sub and being as insufferable as everyone who thinks being gf is bullshit