Welcome to being GF! You would be surprised where it is. Licorice, glue on tea bags, some soy sauce has it. A lot of steak and/or flavoring sauces have it too. Like Worchestshire Sauce.
Just the word 'sauce' should send shivers down your spine... I got glutened last week at Applebee's. I hate Applebee's being GF now. Very little you can eat there and they get their 'stuff' from different sources all the time, so there really is no safety there.
Hi, I have been doing the GF plan for about 10 years now and I still find ways I have glutenized myself unintentionally. I do have a gluten sensitivity, since I was never tested and CD runs in the family I will never know. I feel so bad and I end up with major issue I really don't want to eat wheat again.
It takes a great deal of investigaing and research to be GF. I have to admit it is a great deal easier now than it was fifteen twenty years ago. I am so grateful for that.
In my reaseaech I was told it takes about 3-4 day for the gluten to pass through your body. When I first started a GF diet I was told it could take 4 to 6 months for the damage to repair itself and in some cases longer. It took me about 6 months initially to heal.
Yep, it took me a little while to get it out of my system. I kept finding that I was exposing myself to gluten in ways I hadn't expected. Potato chips cross-contaminated in manufacturing, shampoo and styling spray containing wheat, wheat litter in my cat's litter box ... it didn't really take that long for my bloating to go away, but it did take much longer for other symptoms to subside.
I found that after many years of "gluten-abuse" I had to take supplements like magnesium glycinate, B vitamins, vitamin D, some ferritin, and eventually flax seed oil to nurse my poor little system back to health.
I'd say first, make sure that you are completely gluten-free ... watch for hidden sources of gluten, read ingredients carefully and look for allergy declarations. If you eat toast and previously used the same toaster for regular bread, get a new toaster and use it strictly for gluten-free toast.
I'm definitely going to be "following" you as you GF, since I've known for a while that I need to do it myself! I was told nearly 30 years ago that I was allergic to wheat, and shouldn't eat it more than once a week to be symptom-free. I cut down some, off and on, but never made the break.
That was long before I heard of GF/celia, etc., and I'm still not quite "there."
Linda C Oklahoma (CST)
"Food is essential to life; Therefore, make it good." --S. Truett Cathy (Chick-Fil-A)
It's possible that you are having a detox reaction, but it could also be other things. I have to avoid gluten and dairy (along with corn and peanuts) to be symptom free. The best thing is to keep a food and symptom diary. It can take 3-4 day s to get a "slip-up" out of my system entirely.
I tried to get my GI doctor to give me an idea how long after I make the change before I can expect no more problems at all. They really could not tell me for sure. I do know it takes time for all of it to leave your system. As well, you need to watch you don't "accidentally" have gluten. closely track everything you are eating for a while. You may find hidden gluten, or possibly an additional food allergy.
Katrina Saskatchewan Time Zone
You can not change yesterday - it's done. You can only dream of tomorrow. The only day you can change is today. What are you going to do today to reach your goals of tomorrow?
It's supposed to be hard. If it wasn't hard, everyone would do it. The hard is what makes it GREAT
I am not a celiac but I strongly suspect a sensitivity or allergy to gluten due to a wide array of the common symptoms. I have decided that - for my health - I will live gluten free for the rest of my days. The first 48 hours were AMAZING: energy, motivation, sesation (sp?) without feeling full or sluggish...but then tonight I suddenly had one of my standard attacks that sent me to the "throne" as usual.
Is there a detox period when going gluten free that would cause this?
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