- 6 years ago
- Wedding: May 2015
@sunshinewish15: Yuck, that sounds just like what happens to me– like, EXACTLY. But the strange thing is, I have discovered that I can tolerate a small amount of gluten on a regular basis without problems. A massive hit of it– like eating those horrible dumpling wrappers, or a bunch of refined wheat flour crackers, or a massive pile of white wheat pasta– will make me quite sick. But I can eat small amounts of pasta or things made with high-quality wheat flour (usually, organic and less refined than supermarket pasta or crackers). Usually if I know I’m probably going to be having things with gluten in them later, like if I’m going to a party, I’ll be carefully gluten-free for most of the day, rather than having numerous food items with gluten in them, and then I might avoid it for the day after. I seem to be OK doing it that way.
This is an interesting learning experience. I think the fact that I can’t tolerate anything but high-quality or whole-grain wheat in small amounts, is better for my health in a lot of ways! The thing is, it seems that if I want to be able to eat gluten at all comfortably, I have to persist in eating small amounts of it (in a form I can tolerate) on a regular basis– otherwise tolerating it goes out the window.
@love2bfit: Oh dear, that sounds awful! And it does sound like gluten intolerance. I think that the tests for celiac and gluten intolerance might be different, but I’m not sure– I’ve never had them done. Other bees may have better answers to that question!
You could try going gluten-free for a couple weeks and see if you feel better, which is what I did. But after being gluten-free for a short while, be cautious reintroducing it– lack of exposure seems to make the reaction way more severe when you reintroduce it. So. . . don’t make the dumb mistake I did after being Girlfriend for 2 weeks, and eat a plateful of wheat-wrapped dumplings!! 🙁
You may find, like me (see what I wrote to sunshinewish15 above), that you can tolerate small amounts of it in high-quality foods, like organic sourdough breads, less-refined organic flour, or microbrew beer. Explore what you can and can’t take as far as gluten-containing foods go, after having been Girlfriend for a short while (so you know how you feel totally without gluten, too).
It does kind of sound like you might have something else odd going on, with the sudden drops in blood sugar and aches and pains. I also have problems with my joints (I’m 26), and sometimes have bad backaches and knee pain. I wonder if those are connected to gluten problems?
The low blood sugar thing reminds me of something that my mother had several years ago– candidiasis, which is an overgrowth of a fungal organism that naturally lives in your digestive system (same thing that causes yeast infections). I’m not trying to scare you but it might be good to look into that, since carb-heavy foods can make symptoms of that flare up– which include digestive ills and dizziness from low blood sugar in the morning. 🙁 Yuck. It is definitely curable though. I think naturopaths are sometimes better at diagnosing and treating this than regular doctors, so perhaps you could look into all of that?
Best of luck, health problems are rotten!! I hope you find a solution soon!