I am a 35 year old woman, who was diagnosed with Graves Disease at age 6. Recently my doctor recommended that I avoid gluten to see if that helped my symptoms any. So, I have now been "avoiding" gluten since April of this year. I have noticed that if I do have a bit of gluten (mostly in bread) I have a horrible reaction, achy muscles and joints, sometimes I will even have a burning sensation on my skin.

So, the question is, is it normal to feel a stronger reaction to having gluten after removing it from my diet?

Does that make sense?

The Frazzled Mama