Help from those who are gluten intolerant/celiac

I get anxiety as well when I eat gluten, I am also lactose intolerant.

Also,if I eat too much fat my head feels foggy, I'm pretty sure brownies and chocolate milk are high in fat.

I don't know what your diet looks like but that's just my experience.

If I eat ice cream I'll feel foggy for about 2 days.

Last thing, when I stopped eating gluten, (still do sometimes but I try not to), I felt better within the first few days but it took about a month for me to feel better and anxiety free.

For chocolate milk I use Hershey's chocolate syrup.

The odds of the nesquick being cross contaminated is very very low. If there is no gluten/wheat in the ingredients, you're probably fine. The brownie could be cross contaminated if it was baked around other gluten containing things, in an open kitchen with flour flying all around, or if it was pre-packaged.

I didnt go through this myself, (mabye because I knew it was coming and cut stuff out slowly) but I have heard from lots of others that they go through a bit of a "withdrawl" when they first go gluten free. Your body has to adjust to the new diet, and with having something removed from it, so it could just be that.

I do have Celiac, and if I get glutened I end up with flu like symptoms. Sore joints, achey, head ache, nausea, vomiting, extremely tired. But thats something that would be different for everyone, espeically depending on how severe your intolerance is.

This may sound a little weird, but I learned this the hard way since I have an anaphylactic reaction to wheat. You only mentioned the GF brownie and the hot chocolate with Nesquick, check the labels on the other foods you may have eaten, look for terms such as "modified food starch" also look for rye, barley, or malt these are all things that could potentially affected you if you are gluten reactive. Read the label every time, companies can change their ingredients without warning to the customer, even the foods labeled Gluten free, I know this seems odd, but the FDA allows food to be labeled as Gluten Free as long as there is less that 2% gluten in the entire package. If you're going to a restaurant, question everything, check out their nutrition info, if you can before you go, every time.
A few people mentioned a possible dairy intolerance, this is indeed possible, many times, you will find people who are gluten reactive are also reactive to dairy protein and you can have similar symptoms.
If you are purchasing food from a store that makes baked goods and offers gluten free options, you need to find out when in their daily/weekly process they make their gluten free foods as there can be contamination from shared equipment (I checked with a bakery that I sometimes get gluten free bread from and they told me that they are closed on Sundays so they can thoroughly clean their equipment (the break it down to clean it) then first thing Monday, they make all of their gluten free foods and package and put a portion out for sale and freeze the rest, then they make their regular baked goods the rest of the week and sell the gluten free frozen.
If you have not had allergy testing (as much as I don't wish it on anyone) you may want to consider having it done, there may be something else out there that you are reactive to and don't know it.
Good luck out there in the gluten free world, it's not easy, but we can survive

Hi everyone! This is a topic that I know all too much about. Going back to the original post, it definitely sounds like you ate something that contained gluten, or was contaminated in some way or another. I have been GF for a year and a half now, and it has been the best decision I have ever made! At first it was very hard to look at the ingredients on everything I was eating and drinking, and trying to decipher what was safe, and what was harmful. The good news is that after awhile you know the things that you need to steer clear of and it becomes much easier.

One of the big things I had to learn was that, just because the allergen information at the bottom of the ingredients doesn't say wheat, doesn't mean that it's completely safe to eat. A lot of foods don't contain wheat or gluten, but are processed on production lines that are used to make things that do contain contaminants. Just something to be aware of. Everyone of us have different tolerances to gluten, but its generally best to be as safe as possible. My wife and I have all sorts of recipes and gluten free alternatives that we have come up with over the last year and a half, and would love to share them with anyone that would be interested.

The latest thing that I have found is extremely helpful with my issues is a product we found called Shakeology. Going gluten free has been a life saver, but I still have had ongoing bouts of digestive issues at time and have supplemented a lot with fiber products like Citracel, etc. Ever since I have been using Shakeology once a day that has all went away as well and I feel like a million bucks! Anyway, feel free to message me and I can share lots of info with anyone that needs a helping hand. I went through such hell until I found out what works, and am always thrilled to help others. You can also reach me at http://www.facebook.com/dean.broadwater.7

If it was totally gluten free... Maybe you just have a bug or something? Since it happened a whole day later...

you might have problems with soy too. Try coconut milk.