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

If I Accidently Eat Something With Gluten...

Newbie

By Newbie
in Coping with Celiac Disease

Recommended Posts

Newbie Rookie
Newbie
Posted

I have a quick question I'm really curious about. Say we have an accident and eat something with gluten in it. So after realizing we just had something with gluten and know that within a couple of hours we'll feel pain and start getting sick (well, that's what happens for me at least) ... can we just enjoy the rest of the day then? I guess I should use the term "enjoy" loosely. But what I mean is if I've slipped up and had something with gluten... can I just eat what I want that day since I've already messed it up and the damage is being done? Or does it cause SIGNIFICANTLY more damage? It's tempting after realizing I've eaten something with gluten to just go eat anything I want then for the remainder of that day since apparently I'm back at square one. If anyone has any input on this, I'm very curious to know. I'm sure a lot of people will say no, I shouldn't / can't.... but practically speaking... If I'm back at square one after ingesting gluten by accident, then why not just eat what I want that day anyways?

Once again, thanks a lot for all your help. You guys rock. :rolleyes:

~Newbie

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

Celiac.com Sponsor (A8-M):


gf4life Enthusiast
gf4life
Posted
It's tempting after realizing I've eaten something with gluten to just go eat anything I want then for the remainder of that day since apparently I'm back at square one.

Hi Newbie,

Of course we are all going to say NO, don't do it. The reality of it is that you are not quite back at square one. A minor accident, although usually painful for most (and will cause some damage in most people) will not completely flaten the villi. But if you go out and say, eat a pizza or something you are going to hurt yourself a bit more. And you certainly run the risk of your body developing other diseases related to celiac disease.

If you do have an accident, the best thing to do would be to just move on and continue on the gluten-free diet as if nothing happened and just deal with the symptoms. Some people will have symptoms for a day or two, but some will last for weeks and I certainly wouldn't want to suffer for a few weeks, no matter how bad I was craving a food.

God bless,

Mariann

seeking-wholeness Explorer
seeking-wholeness
Posted

Newbie,

Remember, too, that our bodies begin the healing process immediately upon realizing that damage is being done. They don't wait until nightfall to start cleaning up the mess created by a gluten accident. Yes, we have our circadian rhythms, and most healing probably does occur while we sleep, but please don't discount ANY of the effort your body puts into healing itself! It's just not worth it!

kvogt Rookie
kvogt
Posted

Newbie,

Please permit me to rephrase your question for perspective: "If I accidentally ate something toxic, would it be OK to eat my favorite foods containg more of that toxin for the rest of the day?" I think of gluten like rat poison and ingest as little as humanly possible. I assume that the next gluten reaction I have will be the one to kick off lupus or one of the other nasty potentialities of gluten sensitivity. This makes it easier for me to not cheat.

tgcatmr Rookie
tgcatmr
Posted

Darn, I sure was hoping someone would say yes to this question but I know you're right. My logic says, too, that a tiny bit of gluten should do a tiny bit of damage, and a lot should do alot. I can still dream about that creme filled doughnut though! ;)

Guest shar4
Guest shar4
Posted

Hi all,

I have to put in my 2 cents worth, as usual. I have just survived my first real accident since going Gluten Free on Halloween, I don't EVER want to go through that again. I have temptations, but I don't think, even if I realize that I did eat something, that I would continue to eat more that day. I only had some cereal, and within 4 hours was in the bathroom, the next day I felt like I was underwater all day, and am only now feeling better and it is a week later. .

I guess I would have to say that I am somewhat of a coward <_< , and hate feeling badly. Someone, elsewhere on this board, said that it is easy to get used to feeling better, and that is so TRUE!!! I haven't felt this good in years, and I LOVE it.

Anyway, I do ramble on don't I?

Blessings.

SadiesMomma Apprentice
SadiesMomma
Posted

When I first was ill Id say "ah, ill be fine". Id eat my forbidden food and hours later Id be in immense pain. years later here I am and every now and again I eat a food on my forbidden list...

I would NOT recommend going all out for the rest of the day because it not only causes more damage to your villi but it takes longer to heal and the more you eat the worse the pain it Id imagine.

Many of us ate wheat here and there before our diagnosis but now being on a gluten-free diet the addition to a forbinned food would be immense. Since your body doesnt have it its going to take it a LOT harder.

think of it in this analagy....

There is a person that has been addicted to drugs... Once they do it all the time it takes a lot to get them high... They decide to quit (which in our case would be the forbinned foods) and they relapse after a while after being clean. It takes very very little to get them high again. What I al trying to say is that its not worth the pain because it not only hurts you physically but it hurts your bosy as well far more than you could imagine.

Dont hurt ourself more than the unnecissary.

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
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      127,928
    • Most Online (within 30 mins)
      7,748
    quinnmac
    Newest Member
    quinnmac
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

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



  • Who's Online (See full list)

  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      How many grams is there in one slice of wheat bread?

      By Scott Adams · Posted

      The first set of results show two positive results for celiac disease, so at the very least it looks like you could have it, or at the least NCGS.   Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.      
    • Scott Adams
      Confused with test results

      By Scott Adams · Posted

      Elevated tissue transglutaminase IgA (tTG-IgA) levels are highly specific for celiac disease, and they are a key biomarker used in its diagnosis. However, there are some rare instances where elevated tTG-IgA levels have been reported in conditions other than celiac disease. While these cases are not common, they have been documented in the literature. Below are some examples and references to studies or reviews that discuss these scenarios:  1. Non-Celiac Gluten Sensitivity (NCGS)    - NCGS typically does not cause elevated tTG-IgA levels, as it is not an autoimmune condition. However, some individuals with NCGS may have mild elevations in tTG-IgA due to intestinal inflammation or other factors, though this is not well-documented in large studies.    - Reference: Catassi, C., et al. (2013). *Non-Celiac Gluten Sensitivity: The New Frontier of Gluten-Related Disorders*. Nutrients, 5(10), 3839–3853. [DOI:10.3390/nu5103839](https://doi.org/10.3390/nu5103839)  2. Autoimmune Diseases    - Elevated tTG-IgA levels have been reported in other autoimmune conditions, such as type 1 diabetes, autoimmune hepatitis, and systemic lupus erythematosus (SLE). This is thought to be due to cross-reactivity or polyautoimmunity.    - Reference: Sblattero, D., et al. (2000). *The Role of Anti-Tissue Transglutaminase in the Diagnosis and Management of Celiac Disease*. Autoimmunity Reviews, 1(3), 129–135. [DOI:10.1016/S1568-9972(01)00022-3](https://doi.org/10.1016/S1568-9972(01)00022-3)  3. Chronic Liver Disease    - Conditions like chronic hepatitis or cirrhosis can sometimes lead to elevated tTG-IgA levels, possibly due to increased intestinal permeability or immune dysregulation.    - Reference: Vecchi, M., et al. (2003). *High Prevalence of Celiac Disease in Patients with Chronic Liver Disease: A Role for Gluten-Free Diet?* Gastroenterology, 125(5), 1522–1523. [DOI:10.1016/j.gastro.2003.08.031](https://doi.org/10.1016/j.gastro.2003.08.031)  4. Inflammatory Bowel Disease (IBD)    - Some patients with Crohn’s disease or ulcerative colitis may have elevated tTG-IgA levels due to intestinal inflammation and damage, though this is not common.    - Reference: Walker-Smith, J. A., et al. (1990). *Celiac Disease and Inflammatory Bowel Disease*. Journal of Pediatric Gastroenterology and Nutrition, 10(3), 389–391. [DOI:10.1097/00005176-199004000-00020](https://doi.org/10.1097/00005176-199004000-00020)  5. Infections and Parasites    - While infections (e.g., giardiasis) are more commonly associated with false-positive tTG-IgA results, chronic infections or parasitic infestations can sometimes lead to elevated levels due to mucosal damage.    - Reference: Rostami, K., et al. (1999). *The Role of Infections in Celiac Disease*. European Journal of Gastroenterology & Hepatology, 11(11), 1255–1258. [DOI:10.1097/00042737-199911000-00010](https://doi.org/10.1097/00042737-199911000-00010)  6. Cardiac Conditions    - Rarely, heart failure or severe cardiovascular disease has been associated with elevated tTG-IgA levels, possibly due to gut ischemia and increased intestinal permeability.    - Reference: Ludvigsson, J. F., et al. (2007). *Celiac Disease and Risk of Cardiovascular Disease: A Population-Based Cohort Study*. American Heart Journal, 153(6), 972–976. [DOI:10.1016/j.ahj.2007.03.019](https://doi.org/10.1016/j.ahj.2007.03.019)  Key Points: - Elevated tTG-IgA levels are highly specific for celiac disease, and in most cases, a positive result strongly suggests celiac disease. - Other conditions causing elevated tTG-IgA are rare and often accompanied by additional clinical findings. - If celiac disease is suspected, further testing (e.g., endoscopy with biopsy) is typically required for confirmation. If you’re looking for more specific studies, I recommend searching PubMed or other medical databases using terms like "elevated tTG-IgA non-celiac" or "tTG-IgA in non-celiac conditions." Let me know if you’d like help with that!
    • MaryMJ
      Water filters and gluten

      By MaryMJ · Posted

      I called zero water and they state their filters do not contain gluten or gluten containing ingredients. 
    • trents
      What should I do with these test results?

      By trents · Posted

      I agree. Doesn't look like you have celiac disease. Your elevated DGP-IGG must be due to something else. And it was within normal at that after your gluten challenge so it is erratic and doesn't seem to be tied to gluten consumption.
    • Jack Common
      How many grams is there in one slice of wheat bread?

      By Jack Common · Posted

      Hello! I want to share my situation. I had symptoms like some food intolerance, diarrhea, bloating, belching one year ago. I thought I could have celiac disease so I did the blood tests. The results were ambiguous for me so I saw the doctor and he said I needed to do tests to check whether I had any parasites as well. It turned out I had giardiasis. After treating it my symptoms didn't disappear immediately. And I decided to start a gluten free diet despite my doctor said I didn't have it. After some time symptoms disappeared but that time it wasn't unclear whether I'd had them because of eliminating gluten or that parasite. The symptoms for both are very similar. Giardiasis also damages the small intestine. The only way to check this was to start eating bread again as I thought. Now about my results.   These are my first test results (almost a year ago) when I had symptoms: The Tissue Transglutaminase IgA antibody - 0.5 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) The Tissue Transglutaminase IgG antibody - 6.6 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) Immunoglobulin A - 1.91 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) IgA Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) IgG Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) Deamidated gliadin peptide IgA - 0.3 U/ml (for the lab I did the tests 0.0 - 6.0 is normal) Deamidated gliadin peptide IgG - 46.1 U/ml (for the lab I did the tests 0.0 - 6.0 is normal)   Then I didn't eat gluten for six months. Symptoms disappeared. And I started a gluten challenge. Before the challenge I did some tests. My results: The Tissue Transglutaminase IgG antibody - 0.5 U/ml (for the lab I did the tests < 20 U/ml is normal)) Deamidated gliadin peptide IgG - 28 U/ml (for the lab I did the tests < 20 U/ml is normal)   During the challenge I ate 6 slices of wheat bread. After the challenge my results are: The Tissue Transglutaminase IgA antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) The Tissue Transglutaminase IgG antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.31 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgA - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Deamidated gliadin peptide IgG - 2.13 U/ml (for the lab I did the tests < 20 U/ml is normal)   To be sure I continued consuming gluten. I ate a lot each day. Two months after I did the tests again. My results I got today are: The Tissue Transglutaminase IgA antibody - 0.7 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.62 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgG - 25.6 U/ml (for the lab I did the tests < 20 U/ml is normal)   Nowadays I didn't have any symptoms except tiredness but I think it's just work. I think it was this parasite because two years ago, for example, and before I didn't have these symptoms and I always ate gluten food. But I'm still not sure especially because the Deamidated gliadin peptide IgG results are sometimes high. What do you think? @Scott Adams
×
×
  • Create New...