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Eating Gluten After Being Gluten Free

Debbie-nibbles

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Debbie-nibbles Newbie
Debbie-nibbles
Posted

My Dr. thinks I might br gluten intolerant, so I started the diet. Yes I do feel better then I have in a while but I thought I would try gluten again, having a french dip and fries. Today I feel like I have the flu, my stomach is very queasy and I'm very tired. I also don't feel like doing anything at all, including thinking about fixing food at all. What has anyone else felt after getting gluten after being gluten free?

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mytummyhurts Contributor
mytummyhurts
Posted

A lot of people have said that they get really, really sick. I have been gluten free for a few months and about a month again I accidentally ate something that was totally full of gluten and nothing happened. :huh: Recently, I've been feeling kind of sick again and think I might be getting something in my system. I just feel nauseous a few times a day, especially when I first wake up.

KaitiUSA Enthusiast
KaitiUSA
Posted

I feel like crap usually for a good 2 weeks after being glutened. I usually get feeling tired, nausea, anxiety, etc. It is not a fun feeling.

Debbie-nibbles Newbie
Debbie-nibbles
Posted
  • Author
My Dr. thinks I might br gluten intolerant, so I started the diet. Yes I do feel better then I have in a while but I thought I would try gluten again, having a french dip and fries. Today I feel like I have the flu, my stomach is very queasy and I'm very tired. I also don't feel like doing anything at all, including thinking about fixing food at all. What has anyone else felt after getting gluten after being gluten free?

<{POST_SNAPBACK}>

And does gluten symtoms involve pressure in the face, hoarseness, crouppy feeling?

Debbie-nibbles Newbie
Debbie-nibbles
Posted
  • Author
My Dr. thinks I might br gluten intolerant, so I started the diet. Yes I do feel better then I have in a while but I thought I would try gluten again, having a french dip and fries. Today I feel like I have the flu, my stomach is very queasy and I'm very tired. I also don't feel like doing anything at all, including thinking about fixing food at all. What has anyone else felt after getting gluten after being gluten free?

<{POST_SNAPBACK}>

And does gluten symtoms involve pressure in the face, hoarseness, crouppy feeling?

cdford Contributor
cdford
Posted

Scratchy throat, splitting tongue, sinuses whacked, bellyache, headache, V and D, low grade fever, muscles ache...oh about two weeks worth each time now with a small accidental glutening like some cross contamination. The one last year that got me was a major incident that took eight months and multiple hospital trips to get over. I hope never to get hit that badly again.

jenvan Collaborator
jenvan
Posted

major brain fog, head ache, fatigue, c or d, depends, all for about a week and a half or so...

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skbird Contributor
skbird
Posted

Migraine, heartburn, depression, unexplained sobbing, constipation, nausea, flashes of anger, fatigue, saddness, lasts from a week to two weeks. Also variable eating conditions - will feel like crap most of the time but sometimes my stomach will seem almost normal, and all symptoms will subside, until I eat something ungentle (coffee, chocolate, anything fried, anything greasy, cheese, sugar) and then it all comes back again. It's frustrating when I start feeling better and are sick of broth and rice and bananas and basic foods, eggs, salmon, and then I eat something more normal and get sick all over.

Pretty much now if I start crying for no reason I know it's gluten. If I haven't put the pieces together by then, that seals the diagnosis for me. And all this can happen from eating the equivalent of a bread crumb or two... it's a major bummer.

Even with all that though, I feel so much better the rest of the time, I know there's hope. I'm kind of down today because I got glutened again yesterday at lunch and it was a rough night.

Steph

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    • 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. 
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