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Increased Sensitivity 11 Weeks In?

KikiB

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KikiB Explorer
KikiB
Posted

I've been gluten free for 11 weeks so far. One of the foods I have been eating since going gluten free is Amy's Rice Mac & Cheese. No GMO's no soy. I have it once a week for lunch -- except last week I did not have it.

Today I got queasy after eating, and 2 hours later the muscle weakness started to set in, along with the fatigue. My worst reactions to gluten and soy.

The box says made in a facility that processes wheat and soy.

Am I becoming more sensitive? Do people normally become more sensitive as they go along, instead of less sensitive?

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dilettantesteph Collaborator
dilettantesteph
Posted

I steadily became more and more sensitive as I went along. So did my son. My husband did not. We all differ.

In the end you will feel so much better that it will all be worth it. I was amazed at all the issues that went away.

KikiB Explorer
KikiB
Posted
  • Author

I steadily became more and more sensitive as I went along. So did my son. My husband did not. We all differ.

In the end you will feel so much better that it will all be worth it. I was amazed at all the issues that went away.

Is it normal that I would now be sensitive to things made in the "same facility" -- when I wasn't in the beginning?

mushroom Proficient
mushroom
Posted

Sensitivity can increase as time goes by, so yes, entirely possible, normal.

KikiB Explorer
KikiB
Posted
  • Author

Sensitivity can increase as time goes by, so yes, entirely possible, normal.

Sigh.

Thanks. :)

dilettantesteph Collaborator
dilettantesteph
Posted

At first I felt 100% better just eliminating bread and cereal. Then I had to learn how to read labels carefully. Then I had to go for certified gluten free only. Then I went for dedicated facilities and tested to under 5 ppm. Then I went to mainly unprocessed foods. Now I am mainly unprocessed and grow as much of my own as possible.

It doesn't do that far with very many people though. I am sensitive to very low levels.

I still say that it is worth it. Going from hardly being able to get out of bed to having run a mini triathlon is pretty wonderful.

KikiB Explorer
KikiB
Posted
  • Author

At first I felt 100% better just eliminating bread and cereal. Then I had to learn how to read labels carefully. Then I had to go for certified gluten free only. Then I went for dedicated facilities and tested to under 5 ppm. Then I went to mainly unprocessed foods. Now I am mainly unprocessed and grow as much of my own as possible.

It doesn't do that far with very many people though. I am sensitive to very low levels.

I still say that it is worth it. Going from hardly being able to get out of bed to having run a mini triathlon is pretty wonderful.

Thanks. I was hoping I would not be that sensitive, but I think I'm going to have to accept it.

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gatita Enthusiast
gatita
Posted

Yes, you can become more sensitive.

But in addition to that, you may have eaten "clean" batches of that product before and then got a contaminated one.

To me, "made in the same facility" is like gambling — you never know what you'll get. The "gluten-free" product might have been cross-contaminated one day when someone didn't clean the equipment as well, but it may be perfectly fine on another day.

So I see it as a risk I no longer take, because it only takes one crumb and I'm down.

dilettantesteph Collaborator
dilettantesteph
Posted

But in addition to that, you may have eaten "clean" batches of that product before and then got a contaminated one.

To me, "made in the same facility" is like gambling — you never know what you'll get.

So true.

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