Suspected gluten sensitivity and IBS - How long for symptoms to appear and how long to recover?

[eb91]

Hi all. I have been having gut issues the last 6 months, and after a clear endoscopy and CT scan it leaves IBS as the main suspect. My next gastro consultation is still 2 months away where I suspect a colonoscopy will be advised.

For the last few months I have been following the low FODMAP diet which did help my symptoms and energy levels a great deal, however when it was time for the reintroduction phase it seems that eating Gluten has reset the IBS.

I was just wondering how long it usually takes for people to begin experiencing the symptoms of a gluten attack, for me it wasn't until 2 days after which seems a bit delayed! With diarrhoea, complete lack of energy, and spells of nausea being the main symptoms. Currently in my 3rd day of a flare up and still feel out of it.

And also once experiencing a gluten flare up, how long does it usually take to recover and do you have any helpful tips to speed up recovery?

thanks guys!

[Hidden]

Hi eb91

As you may well have discovered there is much disagreement about the existence of non celiac gluten sensitivity (NCGS)...or not!

I presume you had biopsies taken during your endoscopy to check fo Celiacs?

The NHS and many mainstream GI's do not accept that NCGS exists. They claim that tests do not support it. Those specialists who do believe it is a condition will claim that a reliable test just hasn't been devised yet.

It is a problem especially as most GP's will only diagnose on the basis of existing tests...usually before they reach for the prescription pad!

I have had a 6 year journey with SIBO and IBS. It was long suspected that I had NCGS as wheat products left me on the floor in agony! Fast forward to the last few months with a GI and nutritionist who really understand IBD/IBS/SIBO and at the end of the restricted FODMAP phase the thorny question of Gluten arose.

My nutritionist recommend a simple test for NCGS. Eat some Waitrose Number One brand Spelt Sourdough bread. She has seen research about it's make up and it turns out that while it is high in gluten it is low in Fructans (a Fod as I am sure you are aware).

I did not have any adverse reaction to the bread! Nor the wheat pasta that followed! The theory being that my potential reaction to gluten was in fact was an effect of the Fructans. This is borne out by earlier memories of very bad SIBO symptoms if I ate wheat and the other gluten grains, garlic, onions, leeks etc.

All of the above foods are high in Fructans (again, I am sure you know). Turns out my NCGS was more likely Fructan sensitivity. As I am now cured of my gut problems I do not have any problem with Fructans, or Gluten.

It is likely that fructan sensitivity will pass as your IBS subsides (though not definitely - there is research evidence that this condition can be permanent in some)...but NCGS is often a more lasting sensitivity.

I hope this helps

[eb91 in reply to Hidden]

Thanks for your reply, very helpful info!

yes I had biopsies taken, all clear which in a way was frustrating as there is still no definite answer.

I have a holiday coming up shortly so I'm reluctant to try that bread before I go, but once I am back I will certainly check that out. Thanks!

[Hidden in reply to eb91]

Pleased to be of help

As an aside I tend to stay away from processed food, too many potential 'inflamers!'. I once was given good advice that if there are more than 5 ingredients listed put the packet back on the shelf!

Bread certainly fits that description, but, to my surprise sourdough has much fewer constituent parts. I believe it is made by a bacteria or other biological process and not by adding many chemical elements, as in normal bread, to obliterate the original grain and remove every last drop of nutritional benefit! 😊