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

High Fever After Being Glutened?

Tori's Dad

By Tori's Dad
in Coping with Celiac Disease

Recommended Posts

Tori's Dad Apprentice
Tori's Dad
Posted

My wife is an asymptomatic Celiec so it's real hard to tell if she has been glutened or not. After a beach trip with the girls this weekend and LOTS of eating out at restaurants, she began to feel tired and quesey Monday. On Tuesday she had the big D, bloating and the normal symptoms of a glutening (for others that is. She never had any symptoms before) but then she spiked a fever of 102 last night. The fever broke pretty quick and now she seems fine.

Our 2 kids have the upper respitory crud right now so it could be just a virus I am curious. Celiac is an autoimmune disease so a fever doesn't sound too far fetched.

Thanks in advance!

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

Celiac.com Sponsor (A8-M):


buffettbride Enthusiast
buffettbride
Posted

There's some nasty sickness floating around these days.

Both my kids have stuffy noses and my son still has the uberpoopies after about 5 days--the first 2 days with a low-grade fever. He is not Celiac. He just had a "bug." My daughter, who is Celiac, also had the uberpoopies, but only for about 2 days, no fever, and was not glutened.

JNBunnie1 Community Regular
JNBunnie1
Posted
My wife is an asymptomatic Celiec so it's real hard to tell if she has been glutened or not. After a beach trip with the girls this weekend and LOTS of eating out at restaurants, she began to feel tired and quesey Monday. On Tuesday she had the big D, bloating and the normal symptoms of a glutening (for others that is. She never had any symptoms before) but then she spiked a fever of 102 last night. The fever broke pretty quick and now she seems fine.

Our 2 kids have the upper respitory crud right now so it could be just a virus I am curious. Celiac is an autoimmune disease so a fever doesn't sound too far fetched.

Thanks in advance!

I had fevers when I was sick with Celiac before I figured it out and went gluten free. Fevers seem relatively rare but certainly nothing unusual.

Ridgewalker Contributor
Ridgewalker
Posted

My older son often gets a fever when he gets glutened, but only low-grade (usually around 99.5.)

Cam's Mom Contributor
Cam's Mom
Posted

I don't know where you live but there is indeed a nasty little bugger of a bug going around here in Western Mass. It does include both fever and tummy troubles and strangely enough many people I have spoken to have reported shoulder and neck pain with this thing (usually preceding the bug) like a stiff neck from sleeping wrong. But 4 separate people have mentioned it - so makes me wonder. My daughter and I (both celiac) had this bug and don't think we were glutened.

But, aside from that, pre-diagnosis when my daughter was really, really, sick with Celiac symptoms, they were accompanied by a continuous low grade fever.

Hope you figure it out.

Barb

neesee Apprentice
neesee
Posted

I was running a fever of about 101 degrees every day starting at midafternoon into the evening until I was hospitalized. From what I understand, I was pretty far gone at that point. I was sick for several yrs. before I started running fevers. A random glutening does not cause a fever now that I am healed.

neesee

Yellow Rose Explorer
Yellow Rose
Posted

I have been glutened several times since starting the gluten-free life style and each time I get a high fever, with chills. Once the fever leaves then I start feeling better. It usually comes on the second day and lasts several hours.

Yellow Rose

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

Celiac.com Sponsor (A8-M):


mftnchn Explorer
mftnchn
Posted

Thanks for all of your posting. I recently had an inadvertant glutening, a swallow of barley tea which I mistook for regular tea. I had low grade fever and was miserable, but it was weird, it was on day 4, 8 and 9 after the glutening that I had the fever. I was really wondering if this could be from the glutening, so I read your posts with interest.

  • 1 year later...
smalltownslackermom Newbie
smalltownslackermom
Posted

I know this an old thread but I want to add my experience for when others coming looking.

I get fevers when glutened. 99.2 F up to spikes of 100.3. I don't know how long they run. One time was 4 days before I figured out what I was eating that had wheat in it. As of may 8, 2009, I am on day 5 of fevers in 6 days of a gluten challenge. and boy am I eating gluten - 3 xs a day :( At least I now know what it is and I don't think to myself. "oh I need to rest, I'm running a fever," and therefore my life doesn't completely fall apart. I can keep taking care of my son and house and life...

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      127,795
    • Most Online (within 30 mins)
      7,748
    Kiwi86
    Newest Member
    Kiwi86
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.4k
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

    • There are no registered users currently online
  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Manaan2
      Hidden Gluten in distilled vinegar

      By Manaan2 · Posted

      Hi Trents-Thanks for reading and sharing insight.  We need all the help we can get and it's super appreciated.  She is currently dairy, soy and oat free and those have mostly been completely excluded from her diet since the diagnosis (we tried going back on dairy and oats at different times for a bit, didn't see a significant difference but have now cut out again just to be extra safe since her issues are so persistent.  We did cut eggs out for about 3 months and didn't notice significant difference there, either.  The only one we haven't specifically cut out completely for any portion of time is corn, however, we've kept it minimal in all of our diets for a long time.  She definitely goes 3-4 weeks without any corn products at times and still has issues, but I'm guessing that's not long enough to confirm that it isn't causing issues.   We could definitely try to go longer just to double check.  Thanks again!   
    • Jordan23
      Potato Intolerance

      By Jordan23 · Posted

      Ok so know one knows about cross reactions from yeast,corn, potatoes, eggs, quinoa ,chocolate, milk, soy, and a few more I forgot.  There all gluten free but share a similar structure to gluten proteins. I use to be able to eat potatoes but now all of a sudden I was stumped and couldn't figure it out when I got shortness of breath like I was suffocating.  Then figured it out it was the potatoes.  They don't really taste good anyways. Get the white yams and cherry red 🍠 yams as a sub they taste way better. It's a cross reaction! Google foods that cross react with celiacs.  Not all of them you will cross react too. My reactions now unfortunately manifest in my chest and closes everything up . Life sucks then we die. Stay hopeful and look and see different companies that work for you . Lentils from kroger work for me raw in the bag and says nothing about gluten free but it works for me just rinse wellllll.....don't get discouraged and stay hopeful and don't pee off god
    • K6315
      Newly gluten free… withdrawal?

      By K6315 · Posted

      Hi Lily Ivy. Thanks for responding. Did you have withdrawal? If so, what was it like and for how long?
    • trents
      Can I trust the gluten free label if a product was made in a facility that also processes gluten?

      By trents · Posted

      Welcome to the forum, @Doris Barnes! You do realize don't you that the "gluten free" label does not mean the same thing as "free of gluten"? According to FDA regulations, using the "gluten free" label simply means the product does not contain gluten in excess of 20 ppm. "Certified Gluten Free" is labeling deployed by an independent testing group known as GFCO which means the product does not contain gluten in excess of 10 ppm. Either concentration of gluten can still cause a reaction in folks who fall into the more sensitive spectrum of the celiac community. 20 ppm is safe for most celiacs. Without knowing how sensitive you are to small amounts of gluten, I cannot speak to whether or not the Hu Kitechen chocolates are safe for you. But it sounds like they have taken sufficient precautions at their factory to ensure that this product will be safe for the large majority of celiacs.
    • Doris Barnes
      Can I trust the gluten free label if a product was made in a facility that also processes gluten?

      By Doris Barnes · Posted

      Buying choclate, I recently boght a bar from Hu Kitchen (on your list of recommended candy. It says it is free of gluten. However on the same package in small print it says "please be aware that the product is produced using equipment that also processes nuts, soy, milk and wheat. Allergen cleans are made prior to production". So my question is can I trust that there is no cross contamination.  If the allergy clean is not done carefully it could cause gluten exposure. Does anyone know of a choclate brand that is made at a facility that does not also use wheat, a gluten free facility. Thank you.
×
×
  • Create New...