A common occurrence is the potential for those who are Celiac or suffer from gluten intolerance to accidentally ingest it while traveling or at a restaurant.
Even with a small amount of gluten exposure, uncomfortable relapse symptoms can suddenly manifest. This can drag on for days or even weeks. Literally a single bite of a gluten-containing cookie could be the trigger.
What to do in this situation?
Why is Gluten Intolerance Skyrocketing?
The incidence of Celiac has increased by more than 4 fold in the past 50 years! (1)
The exact reasons remain a bit of a mystery. However, a prime suspect is the increased gluten content of modern wheat from radiation-induced hybridization techniques developed during the Green Revolution. An ironic name given what actually happened, don’t you think?
Other likely culprits include glyphosate spraying of wheat crops and rapidly increased consumption in the Western diet.
These combined with exposure to a number of environmental toxins and associated microbiome damage from pharmaceuticals such as antibiotics and oral contraceptives (two-thirds of young women use them) created the perfect storm for an epidemic of gluten intolerance.
Sourdough or Einkorn for Gluten Intolerant?
Some gluten intolerant individuals are able to eat ancient, non-hybridized einkorn wheat that contains “good gluten“. Others cannot. Certainly, neither of these choices is appropriate for those with the genetic condition known as Celiac disease.
Caveat: There is research that indicates that Celiacs can safely consume sourdough bread. However, more research needs to be done to nail down how long the dough must ferment, which probiotic strains break down gluten the best, and so on. Another danger is that most of the store sourdough bread commercially available is fake! Hint: If you want the real deal that won’t cost an arm and a leg, it is a good idea to learn how to make sourdough bread yourself.
For the time being at least, gluten avoidance seems to be the best policy for those that are genetically gluten intolerant.
Help! I Accidentally Ate Gluten!
Unfortunately, the suggestions I have come across with regard to resolving accidental exposure to gluten primarily focus on relieving the immediate discomforts such as stomach upset, gas, bloating, cramping, and diarrhea. Peppermint tea and other herbals, Pepto-Bismol, bone broth, rest, and hydration are commonly suggested. (2)
These are not the biggest problems to think about, however. What about the multi-systemic inflammatory response that spreads from the intestines and the subsequent production of gliadin antibodies? In children, gluten and severe tooth decay can go hand in hand too.
This domino effect from gluten exposure to a cascade of multi-system, immune system modulated effects can set back healing for many months!
In my view, it is best to try to short circuit the body’s response to gluten instead. Only addressing the inevitable symptoms can still lead to many day, weeks or months of suffering.
Is this possible?
Yes, it is!
Emergency Gluten Exposure Treatment
In the event of accidental gluten exposure, there are a couple of options to consider that address the root of the problem.
Food Enzymes
The first option that has some scientific backing is using food enzymes. But which ones?
Researchers have discovered a couple of food-grade enzymes that can help break down small amounts of gluten in the digestive tract. Specifically, aspergillopepsin (ASP) from Aspergillus niger and dipeptidyl peptidase IV (DPP IV) from Aspergillus oryzae may provide a temporary crutch. (3)
These enzymes are available at many healthfood stores. Some pharmacies carry it over the counter too (suggested sources). It might be wise for those who are extremely sensitive to consider carrying some at all times much like a person allergic to bees would carry an epi-pen.
Activated Charcoal
Another option is to treat inadvertent gluten consumption like you would a case of food poisoning. Many in the health community already consider modern hybridized gluten to be an environmental toxin. (4)
Why not treat it like one if you are sensitive?
In this situation, using activated charcoal powder is an excellent alternative. This very fine, black powder blocks toxins from damaging tissues and quickly escorts them out of the body via the excretory system.
This process is called adsorption, which is the opposite of absorption. Adsorption is the process by which substances (i.e. gluten) are taken into or stick to the outside of the adsorbent medium, in this case, activated charcoal powder. This prevents the gluten from affecting the nearby tissues. It’s as close as you can come to not ever having eaten the gluten at all.
The only downside is that activated charcoal not only blocks the toxins, but it also prevents the metabolism of nutrients too. So, only use it in a true “gluten emergency”. Frequent use can lead to nutritional deficiencies! Do not ever use this remedy on a regular basis.
I travel with a small bottle of activated charcoal – always. Whether experiencing a tummy bug on the road, food poisoning from a restaurant or accidental gluten exposure, a couple of capsules as directed on the bottle with a glass of water taken immediately and again a few hours later can provide a quick and effective remedy.
Heather TenKley – I am gluten intolerant (43yo woman) with the same symptoms as your son. I started making and eating homemade einkorn sourdough bread, and while it solved the gut-related symptoms, it also made me depressed! My temperament is usually pretty even so it was very noticeable. I avoid all things wheat now.
Thanks for tips about digestive enzymes and activated charcoal, will have to put it in our arsenal. My 10 year old son is gluten intolerant. My husbands side of the family has tons of celiac disease and gluten intolerance. My son was always high anxiety and complained of stomach aches since kindergarten. We removed gluten from his diet 6 months ago and boom no more stomach problems and anxiety was a lot lower. The last 2 months I had been introducing homemade sourdough bread and pizza dough into his diet and he had no gastro issues. Yay I thought this would be a great alternative since he hates gluten free bread. Well the last 2 weeks he’s had a couple sandwiches and pizza a few times and apparently that’s to much, he has had a crying jag lasting 6 days so far today is his third day off any gluten, he’s super depressed, never been like this. All homemade sourdough breads and pizza dough have been fermented at least 12 hours. Funny thing is he’s never had any gastro issues with the sourdough just psychological. So sourdough might be an option for those who only get gastro issues, but be careful and aware of how your mood might be affected. Thank you for this article, very helpful
So informative. I have our go-to list for when our daughter, 6, gets gluten-ed but hadn’t thought of charcoal. I’ll be adding that to the applesauce! It’s rare when it happens but she pukes for 7 hours and although physically she recovers quickly with the help of Chinese Stomach Massage, acupuncture, bone broth, gelatin, enzymes, etc, the behavioral stuff (anxiety, brain-fog) lasts months. Would be great to reduce ALL the above effects. Thanks Sarah of HHE. You always have the good dirt on solutions. I really appreciate it!~Molly, LoveStock
Sarah, I was wondering what other information you had on activated charcoal and gluten? I am a coeliac and I know that charcoal is excellent for almost everything, but I am not sure how it would work selectively on gluten. I think by the time the glutens have been ingested into the GIT it would have absorbed across the bowl wall – increased permiability. I can tell now even into the stomach that I have been exposed inadvertently. In Australia we have a product here called Biohawk – it is ginger enzyme that you place on your food and let it sit for a few mins before eating….this helps but is definitely not a cure all… ‘digest easy’, Professor Cliff Hawkins in the UniOfQueensland had discovered it. When I have been glutened…l consume lots of bone broth – as it helps not only sooth but to rebuild the small bowl…etc. Elisabeth
When I have been accidentally glutened, I take Glutenease (those are enzymes), and activated charcoal. It works to avoid the worst of it. Taking glutenease every time I am eating out is also a good preventive policy, as I am very sensitive.
Another likely suspect is vaccinations, which DO cause intestinal problems of all kinds, in addition to a multitude of other damages (and deaths).
I am a celiac that doesn’t have typical digestive symptoms, but I have developed dermatitis herpetaformis – an extremely itchy rash in reaction to gluten ingestion. I take Enzymedica’s Glutenease when I eat out – or at my parents ‘ house! I’ve also found supporting my liver with milk thistle and plenty of hydration helps my body process any gluten that does get absorbed after ingestion. This Christmas I’ll be sure to pack activated charcoal so I’m ready if I see my host’s face go white when they realize they’ve accidentally glutened me!
I have activated charcoal in powder form. How much would I need to take to counteract an accidental gluten ingestion?
Use as directed on the packaging … my bottle says 2 capsules up to three times daily. Each capsule is 750 mg (1.5 grams for 2) which is a little over a 1/4 tsp.
Thanks, good info. I just got our first batch of einkorn berries, and have been reading up on them. I’m wondering how much of the gluten sensitivity we’re experiencing in our society has to do with the ratio of the proteins that make gluten and/or wheat being sprayed with roundup chemicals….
I have Celiac disease and can definitely vouch for the activated charcoal! It works best if you take it right away. I always have a bottle nearby. Thanks for the article, I will be trying the enzymes.