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

Big Mistake

Canadiangirl

By Canadiangirl
in Coping with Celiac Disease

Recommended Posts

Canadiangirl Apprentice
Canadiangirl
Posted

Hi there,

I am new to any kind of post board, but I am looking for some feedback. I have been living with Celiac for 4 years now, and proir to that was sick all the time. I have been strictly gluten free for about 3 years with the occasional mishap with suace on a meal or an unknown source. Yesterday I at breakfast with my family, my lovely dad made me gluten free pancakes and the rest of my family regular wheat pancakes. There was some confusion and even though I triple checked, I ate 3 wheat pancakes:( I discpvered teh mistale about 5 minutes after eating them... this was horrifying as I get very ill form even a tiny amount. I immediatly tried to make self vomit but after 30 minutes I gave up and went to the hospital hoping that I could get some sort of vomit inducer. But by this time I am sure the gluten was already digestingand we waited for 4 hours and then left as the wait was going to be a few more hours ( ah, the wonderful medical system of canada). So far I have had a nasty head ache since yesterday when I ate and feel like I have been run over by a large vehicle. I also have a fever. I am wondering if anyone has any suggestions. What the heck can I do to bring up a mistaken gluten source, is this even an option? What whould I expect over th enext while as a reslt of this mistake? I assuming i will be ill for the next few weeks...the normal cycle or head aches, then IBS type symptoms....I am worried about the damage I have done:( Its Christmas so my doctor and natuaropath are on holiday:(

I am suprised that I have not been hit hard and stuck on the toilet like i usually am when i eat a very trace amount. Why has a significant amount not cuased this ( yet?)?

Any advice would be amazing. It's a bit of a lonley disease:(

Thanks!

Canadan girl

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

Celiac.com Sponsor (A8-M):


Ursa Major Collaborator
Ursa Major
Posted

There is really not too much you can do. Unfortunately, you may get a delayed reaction (I usually do), and might still get diarrhea.

Going to the hospital wouldn't have come to much anyway, as they would have just told you that there is nothing they can do, and would have sent you home. Believe me, it has happened to me.

I know I wouldn't be able to make myself vomit to bring up anything. It is not that easy.

I am sorry you're feeling bad. Make sure you stay hydrated, take some painkillers, take it easy and wait it out. That's about all you can do.

You likely have damaged your villi, but that damage will have healed in about three weeks and won't be permanent. Nothing really to worry about, as there really isn't anything to be done, other than being very diligent with your diet.

Corkdarrr Enthusiast
Corkdarrr
Posted

I've read on other posts from this board about people who have eaten a large amount of gluten (such as 3 pancakes) with little to no immediate reaction. The school of thought seems to be that eating so much gluten at once puts your system into shock, and it takes a while for it all to register.

Hope you feel better soon!

moceansylvia- Newbie
moceansylvia-
Posted

I've read on other posts from this board about people who have eaten a large amount of gluten (such as 3 pancakes) with little to no immediate reaction. The school of thought seems to be that eating so much gluten at once puts your system into shock, and it takes a while for it all to register.

Hope you feel better soon!

/quote]

Hi My name is Sylvia and I did a MAJOR MISTAKE Christmas Eve and spiralling downwards Christmas Day. I had been doing so well and finally accepted my food issue. I lost over 15 pounds (well needed) and went on a cruise and stayed on track and didn't even gain any weight due to all the walking and swimming. I became too confident and went to my best friend's house on christmas eve and ate spiral ham, pineapple stuffing, spicy stuffed olives and 3 glasses of wine. I was done, my feet swelled, I got bad chills, nausea, gas pains and flu like symptoms. It is now Wednesday and I have acid reflux so bad I could die. I understand it takes some time to get this out of your system and believe me I am a very positive person, HANG IN THERE, it will go away (right now I can't wait for it to leave me) and you will feel great and energetic again. Its a small set-back and believe me you will NEVER EVER CHEAT AGAIN. This feeling is worse that a bad hangover from my good old college days x10 worse.

I read on one of the sights, drink alot of water, eat alot of the right foods and you will feel better. Last night I didn't feel like cooking, so my husband and I went to Outback and I felt so good after. Don't forget eat frequent small meals (protein), steamed veggies, salad all gluten free. I can't stop sleeping when I don't eat, sooooo eat, just the right foods and you'll be back on track.

Canadiangirl Apprentice
Canadiangirl
Posted
  • Author

Thanks everyone for some great feedback. I am still feeling it...in waves. no fun! But thats life with this disease eh! Any other feedback is still welcome:) I apologize for all of the typo's in my first post! yikes!

Canadian girl

SchnauzerMom Rookie
SchnauzerMom
Posted

I'm recovering from mistakes made during a Christmas dinner too. It just takes time. I am resolved to be more careful in the future. I like the phrase "when in doubt, do without." I think that will be my mantra!

ajay Newbie
ajay
Posted
I was done, my feet swelled, I got bad chills, nausea, gas pains and flu like symptoms. It is now Wednesday and I have acid reflux so bad I could die. I understand it takes some time to get this out of your system and believe me I am a very positive person, HANG IN THERE, it will go away (right now I can't wait for it to leave me) and you will feel great and energetic again. Its a small set-back and believe me you will NEVER EVER CHEAT AGAIN. This feeling is worse that a bad hangover from my good old college days x10 worse.

Not to cause alarm, Sylvia, but swollen feet, fever/chills, etc. could be an anaphylactic reaction. There's a range in severity-- it is possible to have an anaphylactic reaction without going into shock. But I strongly suggest you be *very* careful in the future. Definitely mention it to your doctor (assuming you have a Doctor With Clue).

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

Celiac.com Sponsor (A8-M):


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 Eldene's topic in Food Intolerance & Leaky Gut
      15

      Oats gluten free?

      Okay, Lori, we can agree on the term "gluten-like". My concern here is that you and other celiacs who do experience celiac reactions to other grains besides wheat, barley and rye are trying to make this normative for the whole celiac community when it isn't. And using the term "gluten" to refer to these other grain proteins is going to be confusing to new...
    2. Levi
      - Levi replied to Marie70's topic in Parents, Friends and Loved Ones of Celiacs
      7

      My Adult daughter is blaming me for her "possible" Celiac disease.

      When I was first Dg’d I researched like mad. One thing I remember from then, which may have changed with advancement in medical science, is that Coeliac is a first generation disease which means either you or your husband need be Coeliac for your daughter to have inherited it. Far as I know, and I’m not a scientist just a victim, the amount of gluten (wh...
    3. Levi
      - Levi commented on Jefferson Adams's article in Gluten-Free Foods & Beverages
      8

      Top Brands of Gluten-Free Pasta

      If the arsenic in rice doesn’t bother you then Tinkyada is the best pasta I recommend. I’ve ate it from day 1 after researching what I could and could not eat, along with locating such foods when first Dg’d. Granted, if you close your eyes while munching on rice pasta you may very well come to reality that it is rice no matter the cuisine you have created with ...
    4. Lori Lavell
      - Lori Lavell replied to Eldene's topic in Food Intolerance & Leaky Gut
      15

      Oats gluten free?

      The body reacts to all grain proteins in all grains from my observation. Call it Gluten, Gliadin, which is what they test for commonly, however, I am Celiac and react with dermatitis herpetiformis to corn and the glutenous protein in it is called Zein. They only test for Gliadin. Testing needs to be updated in my opinion. It only take a small parts per million...
    5. Scott Adams
      - Scott Adams replied to Eldene's topic in Food Intolerance & Leaky Gut
      15

      Oats gluten free?

      Thank you for sharing your perspective. It's true that many grains contain proteins that are technically classified as "glutens" (like zein in corn and orzenin in rice), but it's important to clarify that these proteins are not the same as the gluten found in wheat, barley, and rye, which contains gliadin and glutenin. These specific proteins are the ones...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      128,380
    • Most Online (within 30 mins)
      7,748
    FoggyCrafter
    Newest Member
    FoggyCrafter
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.9k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Oats gluten free?

      By trents · Posted

      Okay, Lori, we can agree on the term "gluten-like". My concern here is that you and other celiacs who do experience celiac reactions to other grains besides wheat, barley and rye are trying to make this normative for the whole celiac community when it isn't. And using the term "gluten" to refer to these other grain proteins is going to be confusing to new celiacs trying to figure out what grains they actually do need to avoid and which they don't. Your experience is not normative so please don't proselytize as if it were.
    • Levi
      My Adult daughter is blaming me for her "possible" Celiac disease.

      By Levi · Posted

      When I was first Dg’d I researched like mad. One thing I remember from then, which may have changed with advancement in medical science, is that Coeliac is a first generation disease which means either you or your husband need be Coeliac for your daughter to have inherited it. Far as I know, and I’m not a scientist just a victim, the amount of gluten (wheat, rye, or barley) one consumes does not cause a person to contract Coeliac Disease. So if neither of you as her biological parents have Coeliac then your daughter cannot pass any blame should she contract this horrific disease.     It’s humbling, and sometimes I believe GOD allows such as these autoimmune diseases for those who need it most. 
    • Lori Lavell
      Oats gluten free?

      By Lori Lavell · Posted

      The body reacts to all grain proteins in all grains from my observation. Call it Gluten, Gliadin, which is what they test for commonly, however, I am Celiac and react with dermatitis herpetiformis to corn and the glutenous protein in it is called Zein. They only test for Gliadin. Testing needs to be updated in my opinion. It only take a small parts per million to continuously create systemic inflammation. This is not productive to healing and all grains contain some for gluten like substance. It's called Molecular Mimicry.
    • Scott Adams
      Oats gluten free?

      By Scott Adams · Posted

      Thank you for sharing your perspective. It's true that many grains contain proteins that are technically classified as "glutens" (like zein in corn and orzenin in rice), but it's important to clarify that these proteins are not the same as the gluten found in wheat, barley, and rye, which contains gliadin and glutenin. These specific proteins are the ones that trigger an autoimmune response in people with celiac disease. For individuals with celiac disease, the primary concern is avoiding gluten from wheat, barley, and rye, as these are the grains scientifically proven to cause damage to the small intestine. While some people with celiac disease or non-celiac gluten sensitivity may also react to other grains, this is not universal and varies from person to person. For most people with celiac disease, grains like corn and rice are considered safe and are widely recommended as part of a gluten-free diet. That said, you raise an important point about systemic inflammation and individual tolerance. Some people may indeed have sensitivities to other grains or find that eliminating additional grains helps them feel better. However, it’s crucial to differentiate between celiac disease, which requires strict avoidance of wheat, barley, and rye, and other conditions or sensitivities that may involve broader dietary restrictions.
    • trents
      Oats gluten free?

      By trents · Posted

      I disagree, Lori. Gluten is a particular protein, not a category of proteins. It is found in wheat, barley and rye. Other cereal grains have proteins that resemble gluten to one degree or another but are not gluten. Gluten is gluten. Avenin is avenin. But yes, it is true, that informally speaking, some have used the term "gluten" to refer to the proteins found in these other cereal grains. It's like the term "kleenex" has come to refer to all facial tissues.
×
×
  • Create New...