I was wondering if any celiacs, or anyone who had severe gluten sensitivity such as cross contamination after X number of months on Paleo, GAPS, etc. was able to reintroduce cross-contaminated or even a bite of gluten (such as fermented sourdough) without any issues. Please specify your degree of sensitivity and how much it improved after gut healing and your version of Paleo.
My husband who had celiac like symptoms (autoimmune TTG response) with gluten even cross-contamination for most of his life now after 1 year of Paleo (with raw pastured dairy) is able to tolerate cross-contamination and even accidentally has eaten bites of gluten and been fine. We now follow a low carbish (50-150 g/day of carbs - higher end on gym days)and incorporate good amounts of dairy and fermented foods in probiotics. He used to have nightshade issues but is now fine eating potato peels, marinara sauce, and even most chilies.
I was curious who else has had this response and to what degree?
Neither he or I are encouraging eating gluten - just makes it easier to travel and eat at other's houses. We both still think gluten is the most problematic of cereal grains. I think everything has a threshold to gluten, and once you go past that it could cause problems so I'm not advocating regular eating of gluten.
Worse, actually. More sensitive than ever.
For what it's worth I consider this a good thing.
I have no willpower and am a slave to my pleasure center. If I could get away with eating gluten I probably would and I'd be back to being a fat fuck with rage issues.
I'm 8 months in and my intolerance of wheat hasn't gotten any better. I don't even challenge that restriction any more, but I know right away if I've accidentally gotten some at a restaurant.
I am now tolerating full-fat yogurt, which I couldn't tolerate before. I don't know if that's from the time on ancestral eating or because I started brewing and drinking water kefir.
Nope. (I am gluten-intolerant, not celiac. I had major IBS symptoms.)
13 months primal and after a year I "tested" with a pasta meal & a piece of bread at a friend's house. Horrible digestive distress--gas, bloating, etc. Won't be doing that again!
I can eat a "bite" of something with wheat in it, but am not really tempted anymore.
Three years. I think I got more sensitive, but this past year seem to be much less reactive following restaurant eating - so I think my gut has healed a bit. I'm sure the same careless cooks are working the same jobs, you know? But now I can eat lactose with abandon, which is new.
I still wouldn't touch gluten with a 30 foot pole, no matter how fermented. Anyhow, gluten free sourdough exists, if I want to have some naughty grains...
I think the reason that sourdough was okay is because the fermentation process breaks down the peptide chains that we (as celiacs) are unable to breakdown. That's great to be able to tolerate cross-contamination, my guess is that's probably due to a healthier gut lining. But I would guess that your friend who was able to tolerate the sourdough would not fair as well with piece of wheat bread.
I like to think I have gotten better with the sensitivity, however I ate some steak at a party that I knew had touched bread, and while it was darn tasty I woke up feeling a little puffy.
I would be careful if you actually test positive for any allergy or sensitivity. For me, it's the fiber in wheat that seems to be the issue. I've never tested positive for anysort of blood test and I lack the celiac-related genes. So my issues with wheat probably are less about gluten and more about FODMAPS. To illustrate this, my friend gave me some rye bread that was fermented so long that it probably had no gluten and my stomach was NOT happy. But if I eat some kind of white bread like a hot dog bun, it doesn't cause acute issues at least. I guess a concern with wheat is that even if you aren't sensitive to the actual gluten, perhaps it can contribute to leaky gut and might cause allergies to other things.
10 months for me and I still have my same mild reaction to gluten if I even eat a crumb. It's a tolerable reaction, but it hasn't subsided. If anything, I'm more acutely aware because before Paleo, I barely noticed I was reacting at all.
By totally avoiding gluten, the average person can repair their gut over time and "reset the clock" to a state before villous atrophy, crypt elongation, permeability, malabsorption etc. I don't know how long it takes to return to that compromised state, but if you were occasionally eating gluten it probably wouldn't happen unless you had an autoimmune condition. If you were full-blown celiac it'd probably take 5-10 years, but most of us can get there in 1-2. Doesn't mean we should eat gluten when we get there, just that we don't need to wring our hands about it if we're stuck eating that rare sandwich.
About 8 months since I stopped eating wheat/gluten products, and I am much less sensitive now. I used to get terrible bloating and then I'd get constipated for days followed by a few hours of diarrhea (yeah, charming). Now I don't make a habit of it, but I can eat some soy sauce without any problems. Last time I had a cheat day I even had pizza and noticed no ill effects.