Gluten blip

[vaneramos]

The e-bar accidentally served me shrimp on wheat pasta Tuesday night. I had ordered a different gluten-free shrimp dish the server recommended, but received the wrong plate. An open mic session was underway. Distracted, I assumed the stuff under the shrimp was rice pasta, and ate most of it before the server realized her error. They gave me my original order and a third glass of wine on the house.

The previous two gluten mishaps have had unpleasant consequences, so I expected the noodles to make me very sick. They didn't. Through the week I've felt cramps and listlessness so minor I might not have noticed if I hadn't been paying attention. My guts are confusing.

Comments

[vaysha.livejournal.com]

I've recently gone wheat free which means I am eating gluten free bread pasta etc but not watching for gluten in things like soy sauces etc ( I don't use a lot of condiments anyway) the thing I notice in less than a week each time is that I dont have near the brain fog and my joints and muscles stop aching. My tummy is not usually affected by gluten in terms of cramping or the runs but I do notice within a week that I am not as bloated.

I think gluten or wheat sensitivity is a funny thing.

[smileyfish.livejournal.com]

After nearly 4 years of being so gluten sensitive that even a trace left me sick for days, post thyroid-nuking I can actually eat a fair bit of gluten and be fine, so long as I mix it with lots of non-gluten foods, and it's not strong wheat or similar (so no bread, pasta, pastry, etc.). It's hard to judge though, as sometimes a small amount will still cause a reaction, but the reaction now is over in 6-12 hours rather than 3 days.

Bodies are strange.

[eloquentwthrage.livejournal.com]

Isn't that something that builds up, like the more you eat, the worse your reaction will be? With just one blip like this, you're probably all right.

[apel.livejournal.com]

I've noticed that if my digestion is good for a long period of time, I can tolerate more of the foodstuffs that otherwise trigger me. The opposite is also true: if my gut is already tetchy, a tiny shred of an irritant will make it go ballistic.

It's as if keeping on the good side of my tummy for longer periods of time allows it to heal. In the past that has led me to believe that I could now eat a previously verboten food. Which I would then rue for three days. :-(

[vaneramos.livejournal.com]

I seem to be able to consume soy sauce with impunity, however there are a few wheat free brands, which I use at home. One thing I miss is Worcestershire Sauce. Oddly Lea & Perkins is made with wheat in Canada, but not in the States.

I originally went off wheat when I realized it was the cause of chronic diarrhea. I had been unaware of the other symptoms, but it turned out to be the cause of chronic acid reflux (which I had attributed to hiatal hernia), fatigue (I wonder how much different my life would have been if I had felt more energetic in my 20s), and some joint pain.

The thing that amazes me about gluten sensitivity is how many people I know who have it, having only become aware in the past five years. I suspect another large proportion of the population is marginally sensitive but goes on for years without realizing it, as I did until I bought a bread machine.

[vaneramos.livejournal.com]

What happened to your thyroid? Yes, the wheat sensitivity is unpredictable for me, too. I seem to be able to consume soy sauce made with wheat, no problem. So once I was served a couple tablespoons of gravy and thought I would be okay. Wrong. It flushed my entire GI tract in 15 minutes. After having pasta Tuesday night, I was fine on Wednesday, but felt some cramps Thursday morning and my gut has been a little bit off ever since. It is bizarre.

[vaneramos.livejournal.com]

Before I realized what the problem was, yes it built up over a number of years, but now that I have gone off wheat in March 2008 my body has not desensitized. I have had two bad reactions in the previous six months, however it is unpredictable. I hypothesize certain other foods may mitigate or aggravate it.

[vaneramos.livejournal.com]

Wheat is the only food (that I am aware) I am sensitive to, however my body does not seem to have desensitized since I went gluten-free in March 2008. I have had two bad reactions to accidental consumption in the past six months. There seem to be several different kinds of gluten or wheat sensitivity, and I don't know which one I have. I agree that other factors (such as what else I have eaten) may influence how my body reacts.