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Curious...

Skittles

By Skittles
in Coping with Celiac Disease

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Skittles Enthusiast
Skittles
Posted

How long do your symptoms last when you are glutened?

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1desperateladysaved Proficient
1desperateladysaved
Posted

For sure until I stop eating whatever got me. It took weeks before I figured out the buckwheat being cross contiminated.

Adalaide Mentor
Adalaide
Posted

Four to six weeks. It is positively awful, it's like being drunk for a month or more. I'm slurring words, bumping into things, losing my balance, can't carry on a conversation because I forget I was having one (sometimes mid sentence) and have the memory of a goldfish. That is without the pain and exhaustion. I think I'd rather be on the toilet for 6 weeks tyvm.

NorthernElf Enthusiast
NorthernElf
Posted

Somewhere in the area of a week - depending on how much gluten I ate - ie. cross contamination versus having a meal where the waitstaff erroneously told me it was gluten-free, the latter taking longer to get over.

For me, it also depends on what I do. My best plan is to eat very light, very safe (nothing that coud have any gluten), drink lots of water (lots), and rest. If I am feeling better, physical activity seems to help get me back on track. When I am "down" I also avoid all dairy and soy and graze because it almost seems to affect me like everything has gluten in it - my stomach gets pretty touchy.

srall Contributor
srall
Posted

Most of the time it's just a few days. Two times it's been about 3 weeks of pain pain pain. I think in those cases it was cumulative gluten over the course of days. Both times I was on trips out of the house.

gatita Enthusiast
gatita
Posted

Four to seven days, depending on the amount. When I did a mini-gluten challenge (small amount of pasta at one meal), it was more than a week.

bartfull Rising Star
bartfull
Posted

Gut symptoms: two or three days.

Psoriasis: two or three weeks

Jaw pain: Three to six weeks

Brain fog: The way I've been the past couple of days, I think that has moved in permantently! :lol:

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Adalaide Mentor
Adalaide
Posted

Brain fog: The way I've been the past couple of days, I think that has moved in permantently! :lol:

Are you sure that you aren't confusing your glutening symptoms with plain old.... well old age? :P

bartfull Rising Star
bartfull
Posted

Are you sure that you aren't confusing your glutening symptoms with plain old.... well old age? :P

Old? ME?! Well, yeah, I've got that. Or, I had that but I seem to have misplaced it. Um, what were we talking about anyway? :blink::lol:

Adalaide Mentor
Adalaide
Posted

Old? ME?! Well, yeah, I've got that. Or, I had that but I seem to have misplaced it. Um, what were we talking about anyway? :blink::lol:

I'm not sure I remember. One of those young whipper-snappers will be along shortly to get us back on track. :D (There is something magical about the day your child becomes an adult that just pushes you off that age cliff.)

CaliSparrow Collaborator
CaliSparrow
Posted

Somewhere in the area of a week - depending on how much gluten I ate - ie. cross contamination versus having a meal where the waitstaff erroneously told me it was gluten-free, the latter taking longer to get over.

For me, it also depends on what I do. My best plan is to eat very light, very safe (nothing that coud have any gluten), drink lots of water (lots), and rest. If I am feeling better, physical activity seems to help get me back on track. When I am "down" I also avoid all dairy and soy and graze because it almost seems to affect me like everything has gluten in it - my stomach gets pretty touchy.

Ditto so far. I'm a newbie with little experience but Northern Elf's response rings true for me. I'm on day four after being glutened in a restaurant eating gluten-free food. Although it started out pretty intense, this afternoon, my outlook on life became better which is one of the first signs of "the road back". There are symptoms going down the road and symptoms coming back. Today, I literally had no appetite and when I drank hot water with bitters, lemon & ginger syrup, it comforted me. Here is something I found and it seems to help on those days when my body is saying, "uh, no. No. Please don't put that in my stomach...":

Open Original Shared Link

Skittles Enthusiast
Skittles
Posted
  • Author

Thanks for the link CaliSparrow :)

CaliSparrow Collaborator
CaliSparrow
Posted

:-)

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    • 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
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