The following is information he provided:
Technically, Celiac Disease is considered a "delayed onset". However, some people know right away when they've been [exposed to] gluten. Everyone reacts differently.
|When it comes to food allergies, there are typically two kinds: |
* Type 1 (Classic, Immediate-Onset, IgE-Mediated): The reaction time occurs anywhere from seconds to up to 2 hours and typically affects the skin, airways or the digestive system. Conventional skin “scratch” tests are commonly used to detect this type of food allergy.
* Type 3 (Food Intolerance, Delayed-Onset, IgG-Mediated, IgA-Mediated):
The reaction time occurs anywhere from a couple of hours, and up to 2-3 days, after consumption of the food, and any system, tissue or organ in the body can be affected.
|Celiac disease is thought to involve delayed immunoreaction and patients would not generally be expected to have an immediate and violent reaction to eating wheat whereas allergic reactions of the immediate hypersensitivity type might be both immediate and violent. It is also possible that both immediate hypersensitivity and delayed reactions might be present in the same person. There is a considerable potential then for confusion between allergy and celiac disease. It may be difficult to distinguish immediate hypersensitivity reactions or allergies from celiac disease as traditionally defined, but more research on this problem is needed.|
|Reactions to ingestion of gluten can be immediate, or delayed for weeks or even months. |
The amazing thing about celiac disease is that no two individuals who have it seem to have the same set of symptoms or reactions. A person might have several of the symptoms listed above, a few of them, one, or none. There are even cases in which obesity turned out to be a symptom of celiac disease.
People do become more sensitive to gluten once it's been removed. Smaller amounts will set off reactions, than before (e.g., before going completely Gluten Free with your diet). Many have noticed this effect.
I found all this information to be very helpful, and I hope other do to. Thanks, Al, for providing such great links, quotes, and insight into the condition.