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Acquire gluten sensitivity by gluten elimination?

Commented on November 18, 2013
Created November 17, 2013 at 12:59 PM

Can you "sensitize" yourself to gluten by strictly avoiding it for a period of time?

I guess this is where people will say things like you shouldn't periodically smoke cigarettes just so your body is used to them.

However, I have a very big fear of acquiring gluten sensitivity though strict elimination of it.

I've been 80% gluten free for about a year, and am 30 days into a strict elimination of it. I don't feel any different in the last 30 days. My biggest fear is that I develop bad reactions to it. I don't want to become so reactive that I have to start writing manufacturers to inquire about sources of modified food starch, etc.

Has anyone here going strictly gluten free and then developed increased sensitivity to it?

Thanks,

Mike

543a65b3004bf5a51974fbdd60d666bb

(4493)

on November 18, 2013
at 02:37 AM

food is correct, not sure about gluten tho (above my pay grade).

it takes time for gut bacteria to change/adapt, if you remove a food group/type, any gut bacteria that thrived/lived off (digested/fermented) that food will reduce over time. then when/if you reintroduce that food you may 'suffer'. so introduce any new foods slowly & give your gut bacteria time to re-adjust/re-balance/adapt.

(enzymes may come into this as well? idk. i know nothing about enzymes)

F291857fa12a0291688ea994343156dc

(720)

on November 18, 2013
at 02:29 AM

So when you re-introduced wheat, there was no adverse reaction to eating wheat again? What is your typical consumption of wheat? bread? pasta? How often?

7fc82eebafd44badc73c520f44660150

(3275)

on November 18, 2013
at 12:54 AM

Thanks for sharing your experience. I wonder what would happen if you were gluten free for years, then re-introduced it.

F291857fa12a0291688ea994343156dc

(720)

on November 17, 2013
at 09:24 PM

How about a link to the science on which your opinion is based? Allergy theory? I'll put my money on this guy & his successful track record despite your ability to squat 500bs http://www.drweil.com/drw/u/QAA400354/Best-Test-for-Food-Intolerance.html His recommendations mirror my experience... eliminate a problem food, slowly re-intro and see tolerance to the food.Where did you study science? Any progress on your reading to understand the problems associated with consuming sugar?

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4 Answers

best answer

0
172eac65a29ca0b8380f9149d247f144

on November 17, 2013
at 11:12 PM

Hey, as a family we were strictly gluten free for about 3 months as there was a possibility my daughter was celiac. Thankfully she is not and so we are more relaxed now but there has been no adverse reactions from the period of abstinence whatsoever. I can't speak scientifically but my personal experience says no there shouldn't be a problem.

7fc82eebafd44badc73c520f44660150

(3275)

on November 18, 2013
at 12:54 AM

Thanks for sharing your experience. I wonder what would happen if you were gluten free for years, then re-introduced it.

F291857fa12a0291688ea994343156dc

(720)

on November 18, 2013
at 02:29 AM

So when you re-introduced wheat, there was no adverse reaction to eating wheat again? What is your typical consumption of wheat? bread? pasta? How often?

0
7fc82eebafd44badc73c520f44660150

on November 18, 2013
at 02:39 AM

During the last year, I've never had it at home: only if out (maybe a hamburger bun, or maybe on a bing some bagels at dunkin donuts). I only had a tiny bit (maybe an ounce) on day 31, just because I'm nervous about making myself hyper sensitive to it. The reason I went totally gluten free is I just learned I have a genetic disorder called MTHFR which impairs my ability to convert folic acid into folate and b12 into methyl-b12. Such a person should avoid synthetic folic acid (which is in pretty much most baked goods), that's why I stopped consuming those last month.

0
Medium avatar

on November 17, 2013
at 07:49 PM

Yep, the elimination and then reintroduction of a food on different diets is one of the great rackets. If you do not eat certain foods for ages then eat them they disrupt your digestive process'

People don't eat bread and pasta for a month or two then eat one and paint the bowl brown and claim they are gluten intolerant. Someone who was around hustlers from a hong age really makes me admire people like Rob Wolf, you can't deny He is able to rick a bunch of desperate fat people to buy a bunch of books based on a simple Chris Angel scam.

Rob Wolf should wear a purple hat and rock a cane. RESPECT OG Wolf!

543a65b3004bf5a51974fbdd60d666bb

(4493)

on November 18, 2013
at 02:37 AM

food is correct, not sure about gluten tho (above my pay grade).

it takes time for gut bacteria to change/adapt, if you remove a food group/type, any gut bacteria that thrived/lived off (digested/fermented) that food will reduce over time. then when/if you reintroduce that food you may 'suffer'. so introduce any new foods slowly & give your gut bacteria time to re-adjust/re-balance/adapt.

(enzymes may come into this as well? idk. i know nothing about enzymes)

F291857fa12a0291688ea994343156dc

(720)

on November 17, 2013
at 09:24 PM

How about a link to the science on which your opinion is based? Allergy theory? I'll put my money on this guy & his successful track record despite your ability to squat 500bs http://www.drweil.com/drw/u/QAA400354/Best-Test-for-Food-Intolerance.html His recommendations mirror my experience... eliminate a problem food, slowly re-intro and see tolerance to the food.Where did you study science? Any progress on your reading to understand the problems associated with consuming sugar?

0
F291857fa12a0291688ea994343156dc

(720)

on November 17, 2013
at 05:37 PM

I was always under the impression that strict / long term elimination (like AIP protocol) would allow antibodies levels to decrease to zero and thus reduce sensitivity / reaction?

Suggestion... don't worry about "start writing manufacturers to inquire about sources of modified food starch, etc."

Don't eat stuff that has those sorts of ingredients. JERF

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