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Date: | Wed, 12 Apr 2006 12:52:05 -0400 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
You know how after you go gluten-free, you go through a time of being
sensitive to very trace amounts of gluten - so that, say, even inhaling a
bit of wheat dust in the air might make you ill -
well, I've heard that if you are quite careful about being gluten-free,
you don't go around having gluten accidents now and then, this
hypersensitivity will fade after a while - maybe in about 3 to 10 years,
you'll no longer be getting sick from a tiny bit of wheat dust.
To what extent is that people's experience here? It's a difficult
question of course - because if you are being careful enough about being
gluten-free that you aren't having accidents, how do you know whether you
would react to a gluten accident? But some people lose their
hypersensitivity to gluten even if they *are* having gluten accidents,
I've heard - and I'd like to hear if that's your case!
Actually, I've heard also - that celiacs often stop having any obvious
reaction to gluten, even large amounts, after they've been on a
gluten-free diet for a long time. Their body has stopped making
antibodies to gluten and it would take a while for any immune reaction to
gluten to start up again.
Laura
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