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

I Accidently Ate Wheat! Need Advise!


tbradley93

Recommended Posts

tbradley93 Apprentice

I have been on the wheat-free diet for about 3 weeks now and I finally started to feel better. My eye irritation finally went away and my allergies (to dust and my dogs) started to get better too.

Then on Halloween night I accidently ate a twix bar (not thinking of the wafer inside the bar) and I swallowed it and thought, "crap...this has wheat in it!" I had that one little bite and threw it away. the next morning I woke up and my eyes were swollen and my stomach as in knots alllll day! I have never felt pain like that in my stomach before. It felt like someone tied my intestines in a knot! After a day that went away but my eyes are still messed up and my allergies are sensitve to the house and dogs again. oh yeah, and my ecezma is back too.

Here is my question, how long will it take my body to get back to normal again? Do I have to wait 3 weeks again??? I only had a little bit and I can't believe how my body reacted to it!

Thanks

Tina


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



Celiac.com Sponsor (A8-M):



Guest j_mommy

You're body is going to have to work it out, each person is different.

For me it helps to take probiotics if I get CC'd...it might help if you eat gluten on accident. It cuts the time in half for me!

tbradley93 Apprentice

what is that? (probiotics if I get CC'd)

cyberprof Enthusiast
what is that? (probiotics if I get CC'd)

Sorry you don't feel well. Hope you're better soon.

CC means cross-contamination, which means getting gluten through accident- like when someone dips a wheat cracker into your dip and you get sick. CC'd is slang for accidental glutening.

Probiotics are natural bacteria, like you find in yogurt. Drug Stores and natural food stores like GNC sell probiotics in capsule form. I find them helpful. You can do a search here on this site or on google to learn more.

When I have gluten accidentally, I drink a lot of peppermint or lemon balm tea. Peppermint is easier to find. Celestial Seasonings is in most stores and it's gluten free, but check labels.

Good luck!

~Laura

Yellow Rose Explorer

For me it seems to get worse and longer with each glutening but mine so far only last 3 to 4 days. I don't get the gut reaction but do get intense pain in my muscles and joints with spasms. :angry: Nothing helps me at all it is just a waiting game.

Hope you feel better soon.

Yellow Rose

kbtoyssni Contributor

You usually have to just ride it out. Everyone seems to have their own form of comfort food when they get glutened - mine is milk, cheese, and scrambled eggs. Are you gluten-free or just wheat-free? It just jumped out at me as unusual since most around here are gluten-free. I'd hate for a fellow celiac to be eating barely and rye without realizing it!

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Levi commented on Jefferson Adams's article in Gluten-Free Foods & Beverages
      8

      Top Brands of Gluten-Free Pasta

    2. - Lori Lavell replied to Eldene's topic in Food Intolerance & Leaky Gut
      14

      Oats gluten free?

    3. - Scott Adams replied to Eldene's topic in Food Intolerance & Leaky Gut
      14

      Oats gluten free?

    4. - trents replied to Eldene's topic in Food Intolerance & Leaky Gut
      14

      Oats gluten free?

    5. - Lori Lavell replied to Eldene's topic in Food Intolerance & Leaky Gut
      14

      Oats gluten free?


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      128,378
    • Most Online (within 30 mins)
      7,748

    Lexus 26
    Newest Member
    Lexus 26
    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

    • Lori Lavell
      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
      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
      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.
    • Lori Lavell
      In fact ALL grains contain different forms of gluten that go by different names. Corn contains Zein and Rice contains Orzenin. We all need to realize that a very small amount of any of these grains can cause continued systemic inflammation which is not optimal for allowing the body to heal itself.  
    • Scott Adams
      This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease.     
×
×
  • Create New...