5wks GF and just glutened myself

[balancedmama]

I have been GF for 5 weeks. I have MS and my gliadin antibodies were borderline (even with low SIgA) so we decided to trial GF.

Anyway, I was just making my kids a treat with wheat flour and I licked the spoon without even thinking. Would this be a good time to go ahead and eat wheat and see how I feel since I have glutened myself, but maybe not enough to have a significant reaction?

ETA: As far as improvements to my health after going GF...I thought that the second week I was really feeling like I have more energy. Now, I'm not so sure. It might be a slight increase in energy but it's not earth-shattering.

[tanyalynn]

It's hard to tell. Some people don't feel better til 3 months have gone by, some people are sensitive to really small amounts of gluten (what you already got would've been enough for me when I was newly GF, but now it wouldn't register, I don't think), but some need a solid amount to know. It's such a trial-and-error thing, it's hard to say.

If you don't notice anything tomorrow, what will your assumption be about whether gluten is a problem for you? Because it's not a problem for everyone (though I do tend to think it's a problem for a _lot_ of people with chronic un-wellness of many different types), but this situation could highlight it being a problem for some, and would miss it for others, and then it's really ok for others yet.

No good answers there, it's just so individual.

[balancedmama]

Well to update the situation, I felt nauseous about 15 minutes afterwards. I decided it was probably in my head, and it went away after a bit. Then an hour or two later I had pretty painful, intermittent stomach cramping and intestinal distress that lasted for an hour.

Obviously this isn't definitive, but awfully coincidental timing.... I decided not to further pursue eating more gluten, and to maybe try in about 2 more weeks to eat a small amount (on purpose) and see if I have a similar reaction.

It's hard to be in a place of just not knowing...

[DevaMajka]

It is hard to not know! At least your possible reaction could help give you some more motivation to continue. In a few weeks, you'll have a more sure idea.

[dannic]

I agree with Tanya. For my dd that would be enough for two weeks of reactions. For me, it's cumulative, so that wouldn't bother me--but if I kept cheating here and there every now and then...well, it builds up. (ask me how I know!)

I am not a huge believer in coincidence, so I'd probably take that as a sign, lol.

[tanyalynn]

Originally Posted by dannic

but if I kept cheating here and there every now and then...well, it builds up. (ask me how I know!)

Balancedmama, that sounds like a plan. It IS hard to not know. I wish you definitiveness in a couple weeks!

[peanutbuttercup]

balancedmama - It took me 3 months of being gluten free to finally feel the wonderful effects - Hang in there!
Now, after being GF for a year, if I accidentally eat something with gluten in it, my skin (which is my major symptom) breaks out exactly 3 days later, and it flares for about 3 days after that. It is truly amazing that the response is so easy to detect now!!

[lastrid]

How often do you make stuff with wheat flour? You could be glutening yourself that way as well.

[Koalamom]

Originally Posted by dannic

I agree with Tanya. For my dd that would be enough for two weeks of reactions. For me, it's cumulative, so that wouldn't bother me--but if I kept cheating here and there every now and then...well, it builds up. (ask me how I know!)

I am not a huge believer in coincidence, so I'd probably take that as a sign, lol.

This is just like me. I went GF last December and haven't seen much of a difference. I just feel a little better, but not much. I tried gluten and I was fine, but when I tried it the next day, I felt like crap. Now I know that I am ok if I splurge like once a year.

Another reason I stay away from it is my brother and mother are very allergic to wheat with serious health problems from it. I also don't let my kids have gluten just to be safe if they inherit the same allergies.

[ewp11100]

I did gf for 2 weeks and though well I don't see much of a difference and perposely glutened my self by eating 8 delisous cookies OMG it was horrible, I have never felt that bad ever. Aparently the longer you go GF the more sesative you may becaome to guten. I'm pretty sure the 2weeks I didn't think there was any difference because I was getting a toon of cross contamination and hidden gluten. Good luck!

[balancedmama]

Originally Posted by lastrid

How often do you make stuff with wheat flour? You could be glutening yourself that way as well.

Well I used to bake with wheat flour almost daily. Now about once a week. I know I should probably stop altogether but I haven't, which is probably a topic for a whole different post. I just haven't had a ton of success with GF baking yet and I have two small kids who are somewhat picky, and also have egg, soy, tree nut, peanut allergies.

[lastrid]

I have a GF, EF, SF carrot cake recipe, if you're interested that tastes absolutely amazing. It calls for walnuts, but I didn't use them.

[Koalamom]

Originally Posted by lastrid

I have a GF, EF, SF carrot cake recipe, if you're interested that tastes absolutely amazing. It calls for walnuts, but I didn't use them.

Pretty please share it for me! We are GF and EF.

[balancedmama]

Originally Posted by lastrid

I have a GF, EF, SF carrot cake recipe, if you're interested that tastes absolutely amazing. It calls for walnuts, but I didn't use them.

Yes please! I would love that. Thank you.

[gracemamma]

I'd love that recipe too! thanks!

[ewp11100]

Me three

[lastrid]

I used this recipe: http://www.ehow.com/how_4788004_vega...rrot-cake.html

I used half sweet sorghum and half buckwheat flour instead of brown rice flour and butter instead of oil. I also added about a 1/4 cup more carrots and didn't use the raisins or nuts. I used about 1/2 tsp of cinnamon since it didn't specify. It's a pretty thick batter (probably wouldn't be if you used oil) so I had to spread it a bit to smooth it, but it baked beautifully and isn't too dense.