Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

"celiac Attack"

Kaukaukka

Recommended Posts

Kaukaukka Newbie
Kaukaukka
Posted

I had a question regarding the celiac attack. I was reading here about some of the attcks you folks have and I have to ask.  I  was told I had celiac at 30 (8 years)  I had a blood test only, but it was off the charts.  My question is, when I have a celiac attack (and its never a great deal of wheat eaten on accident) I do not have many if any physical symptoms.  Rather my mood and emotions become very bad.  I am not even the same person.  I cant think, I get SUPER depressed. ect.  Am I the only one who has this?  Because, I had gluten just over a week ago (a mistake in a resturant) and feeling an emotional change. My hair even seems different.    I need to know if this is common, or possible or should I be looking into something else.   When I am on a strick diet, I am just fine. 

THANKS bunches

 

REBECCA

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


DutchGirl Apprentice
DutchGirl
Posted

You are not alone! Gluten definitely affects me physically but it has a huge impact on my mood. I become depressed, anxious, brain fog and moody! It's awful!

Lisa Mentor
Lisa
Posted

I had a question regarding the celiac attack. I was reading here about some of the attcks you folks have and I have to ask.  I  was told I had celiac at 30 (8 years)  I had a blood test only, but it was off the charts.  My question is, when I have a celiac attack (and its never a great deal of wheat eaten on accident) I do not have many if any physical symptoms.  Rather my mood and emotions become very bad.  I am not even the same person.  I cant think, I get SUPER depressed. ect.  Am I the only one who has this?  Because, I had gluten just over a week ago (a mistake in a resturant) and feeling an emotional change. My hair even seems different.    I need to know if this is common, or possible or should I be looking into something else.   When I am on a strick diet, I am just fine. 

THANKS bunches

 

REBECCA

 

Hi Rebecca.  The term "celiac attack or gluten attack" is a term that I have heard here, but not sure how it's defined.  Some people have strong, painful symtoms after gluten ingestion, within twenty minutes or so.  I suppose that's what they mean.  Perhaps this is a severe allergy, or severe gluten intollerance, or both.

 

I personally, get very aggitated and tense, along with digestive issues about 26 hours after a gluten exposure.  The aggitation comes first.

 

Gluten Ataxia effects the brain.  And it can be quite debilitating, for some unrecognized.

 

Everyone is different.  And I would venture to say, that the longer you are gluten free, the more varied your symptoms can be.  I am certain that I have been exposed to cross contamination, or even a minor bit of gluten and have had no reaction, after eight years of being gluten free.  Meaning, that my body is now strong enough to deal with the 20 ppm, that is the proposed level of gluten that  most people with Celiac can be exposed to without damage..

 

Truly, gluten sensitivity is a weird bird, for sure.  You just have to listen to your body.

Kaukaukka Newbie
Kaukaukka
Posted
  • Author

I really appreciate the feed back. It's super great to know I am not alone in this boat.  Having Celiac in the first place is a nightmare, but when I am contaiminated, I get so bad All I want to do it hide and never leave the house,.  Its tough. My emotions are so bad.  The fog is a good way to describe it. I feel dumb, and am easily confused and cant seem to handle things as well as I can when all is well.  Depression, and just plain irritaed at everything and everyon. 

 

THANK YOU!

 

REBECCA

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. trents
      - trents replied to Leslie Clark's topic in Gluten-Free Foods, Products, Shopping & Medications
      20

      Hidden Gluten in distilled vinegar

      Take it easy! I was just prompting you for some clarification. In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution...
    2. Mynx
      - Mynx replied to Leslie Clark's topic in Gluten-Free Foods, Products, Shopping & Medications
      20

      Hidden Gluten in distilled vinegar

      No they do not contradict each other. Just like frying oil can be cross contaminated even though the oil doesn't contain the luten protein. The same is the same for a distilled vinegar or spirit which originally came from a gluten source. Just because you don't understand, doesn't mean you can tell me that my sentences contradict each other. Do you have a...
    3. Mynx
      - Mynx replied to Leslie Clark's topic in Gluten-Free Foods, Products, Shopping & Medications
      20

      Hidden Gluten in distilled vinegar

      The reason that it triggers your dermatitis herpetiformis but not your celiac disease is because you aren't completely intolerant to gluten. The celiac and dermatitis herpetiformis genes are both on the same chronometer. Dermatitis herpetoformus reacts to gluten even if there's a small amount of cross contamination while celiac gene may be able to tolerate...
    4. trents
      - trents replied to Leslie Clark's topic in Gluten-Free Foods, Products, Shopping & Medications
      20

      Hidden Gluten in distilled vinegar

      @Mynx, you say, "The reason this is believed is because the gluten protein molecule is too big to pass through the distillation process. Unfortunately, the liquid ie vinegar is cross contaminated because the gluten protein had been in the liquid prior to distillation process." I guess I misunderstand what you are trying to say but the statements in those...
    5. Mynx
      - Mynx replied to Leslie Clark's topic in Gluten-Free Foods, Products, Shopping & Medications
      20

      Hidden Gluten in distilled vinegar

      It isn't a conjecture. I have gotten glitened from having some distilled white vinegar as a test. When I talked to some of my scientists friends, they confirmed that for a mall percentage of people, distilled white vinegar is a problem. The cross contamination isn't from wheat glue in a cask. While yhe gluten protein is too large to pass through the distillation...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      127,872
    • Most Online (within 30 mins)
      7,748
    Cathy Repa
    Newest Member
    Cathy Repa
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.5k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Hidden Gluten in distilled vinegar

      By trents · Posted

      Take it easy! I was just prompting you for some clarification.  In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution. Therefore, the condensate should be free of gluten, no matter if there was gluten in the original solution. The explanation contained in the second sentence I quoted from your post would not seem to square with the physics of the distillation process. Unless, that is, I misunderstood what you were trying to explain.
    • Mynx
      Hidden Gluten in distilled vinegar

      By Mynx · Posted

      No they do not contradict each other. Just like frying oil can be cross contaminated even though the oil doesn't contain the luten protein. The same is the same for a distilled vinegar or spirit which originally came from a gluten source. Just because you don't understand, doesn't mean you can tell me that my sentences contradict each other. Do you have a PhD in biochemistry or friends that do and access to a lab?  If not, saying you don't understand is one thing anything else can be dangerous to others. 
    • Mynx
      Hidden Gluten in distilled vinegar

      By Mynx · Posted

      The reason that it triggers your dermatitis herpetiformis but not your celiac disease is because you aren't completely intolerant to gluten. The celiac and dermatitis herpetiformis genes are both on the same chronometer. Dermatitis herpetoformus reacts to gluten even if there's a small amount of cross contamination while celiac gene may be able to tolerate a some gluten or cross contamination. It just depends on the sensitivity of the gene. 
    • trents
      Hidden Gluten in distilled vinegar

      By trents · Posted

      @Mynx, you say, "The reason this is believed is because the gluten protein molecule is too big to pass through the distillation process. Unfortunately, the liquid ie vinegar is cross contaminated because the gluten protein had been in the liquid prior to distillation process." I guess I misunderstand what you are trying to say but the statements in those two sentences seem to contradict one another.
    • Mynx
      Hidden Gluten in distilled vinegar

      By Mynx · Posted

      It isn't a conjecture. I have gotten glitened from having some distilled white vinegar as a test. When I talked to some of my scientists friends, they confirmed that for a mall percentage of people, distilled white vinegar is a problem. The cross contamination isn't from wheat glue in a cask. While yhe gluten protein is too large to pass through the distillation process, after the distillation process, the vinegar is still cross contaminated. Please don't dismiss or disregard the small group of people who are 100^ gluten intolerant by saying things are conjecture. Just because you haven't done thr research or aren't as sensitive to gluten doesn't mean that everyone is like you. 
×
×
  • Create New...