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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Store.

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  1. I'm simply reaching out to others.  8 years ago I had a gastric bypass, the old fashioned kind, where  they literally stapled my stomach, cut it off of where it was supposed to attach to my intestine, and picked a new spot.  8 yrs later, they have discovered after lots of us have lost teeth/hair from no calcium absorption,are chronicly anemic, ( tried: b12 shots, nasal and sublingual ) and have fluctuating blood sugars... that I am also gluten intolerant. I saw multiple specialist, all who focused on the pouch area they now call my stomach.  No one thought about the point of connection to my intestine, or what it might effect.  If I can not tolerate sweets related to no intrinsic factor and get 'dumping syndrome'.... why did no one recognize that possibly gluten would also bother me? ?  I have been gluten free for about 4 years now.  I started as a self-diagnosing journey of "gluten -hangover"..... as a nurse, to have my patients say I looked terrible, hurt. ( Especially as I work in substance abuse, ands was NOT  hung over from alcohol).To have non-stop belching battles after a few bites of food ~intolerable!  I feel 100 times better. ... and am just as adventurous about cooking/living gluten-free as I was in the other world.   I'm curious to see if others have found this to be a result of surgery as well. ( luckily they have all but stopped performing my type of it created multiple medical issues) In regards to bloodwork, it has been abnormal since surgery. ..across the board. Thank you for listening. .. 
  2. Having multiple food sensitivities can be frustrating (and downright painful), but finally identifying one that has been creating havoc in your life is like winning back some of your life. My biggest battle won was discovering the link between my bi-weekly migraines (not good when you are trying to work as a surgeon) and corn-starch (which, as most here know, is in almost everything, including most gluten-free foods). In my case, it was also in the powered gloves and toothpaste I used, plus the medication I took for the migraines! Corn starch also triggered Sjogren's Syndrome (an immune-mediated situation in which I have no tear production, no nasal mucus and no saliva production - painful!!)  Anyone with chronic dry eye, dry mouth or dry nostrils should research this. Sjogrens, for me, is a mixed blessing/curse. Because it starts very, very quickly when I ingest or get exposed to an intolerable ingredient, I have learned that I can't tolerate some pretty weird things that I wouldn't have suspected would cause trouble. Short and sweet, the following triggers my migraines and/or Sjogren's Syndrome: corn starch, wheat/barley gluten, apples*, shrimp, cauliflower*, grapes*, plus exposure to artificial fragrances, cedar or pine chips, cat litter, molds & mildews, dog fennel and dust mites. (*even home-grown organic) Problematic, but dose-dependent: rice, raisins, cats. A godsend for me, to deal with fibromyalgia and neck/torso pain secondary to a very bad horseback-riding accident, is dry-needling done by my physical therapist. That and deep muscle work have given me a huge chunk of my life back. For those of you with similar corn-starch sensitivities, BC Powders (aspirin and caffeine) contain no corn starch, and they work well. My best to all.  
  3. Hi hi! Just a question for the people who do react to glucose syrup... Are your symptoms the same as with a regular glutening or slightly different or...?  
  4. I was talking to my primary care physician (who happens to be a Gastroenterologist) and described to him what has happened the few times I've been glutened since my DX about 2 1/2 years ago (we were discussing the potential impact of eating half of a non gluten-free chip) Two days of diarrhea, general bloat for another few days, spaciness for about a week and gum pain/headache for another week or two. He seemed surprised at the severity and said that this is a high level of intolerance.  I don't think I'm highly sensitive but I'm generally very careful about cross-contamination.  I'm just wondering how sensitive these symptoms seem to you?  How does this compare to what would happen to you if you ate half a chip (assuming you have a dx of Celiac). Thanks.
  5. My son had blood work done Cyrex Labs. The array 3 & 4.  I didn't start having him eat grain foods until around noon the day before the test. They took his blood around 11:30 am the next day. My son felt his usual gelatinized symptoms but not as extreme as usual.  By that night though he was full on sick and took over a week to fully recover. I'm worried that he did not eat enough and long enough before the test for it to give accurate results. Does anyone have any experience or feed back for us. We are still waiting for the results.  
  6. Hi there, Hoping to get some thoughts from others out there who are familiar with the range of symptoms and issues associated with celiac disease (or gluten intolerance). My story is sad and complicated, but basically starts with the fact that I'm 26 and have had 5 early miscarriages in the past year. Testing was inconclusive, until finally my RE found that I have an autoimmune thyroid condition (anti-thyroid antibodies/hashimotos). He started me on a low dose of synthroid to boost me up (even though my current TSH is considered "normal". Anyways, in reading more about autoimmune thyroid conditions, I found out that they are highly related to celiac disease and that they can also respond to a gluten-free diet. So I decided to go gluten-free because, well, at this point I'm willing to try anything to be able to have a healthy baby. After doing all this reading, I've done done more reflecting and an convinced I have done kind of gluten intolerance issue. I did blood testing a couple of days after first deciding to try gluten-free, and the clinic said that should still be Ok for identifying the antibodies/tissue transglutaminase). I'll find out in January. Anyway, my symptoms include: - recurrent pregnancy loss (infertility) - thyroid autoimmunity - skin rashes (Not DH), possibly eczema or chronic hives - dairy intolerance developed in the last few years (this has *completely* improved since going gluten-free 2 weeks ago) - stomach gurgling, gas and bloating (also stopped on going gluten-free) - chronically loose, smelly stool (sorry TMI! But, my BMs have been completely normal on going gluten-free!) - grandmother recently told me my uncle "was celiac as a child but grew out if it" (right. ) It seems fairly compelling to ne, especially given my digestive improvements. I'm even thinking that if the blood test comes back negative, I might just stay gluten-free to see how it goes (with pregnancy, thyroid condition, digestive health, etc). What do you think? Thoughts, insights, or advice greatly appreciated! Thanks
  7. hello- I'm looking for help here! For the past 15 months my now 5 yr old has suffered from severe abdominal pain, bloating and diarrhea . It has gotten so severe in the past few months he has been hospitalized 3x needing an NG tube and rectal  tube to decompress his intestines from all the air. At first we thought it was a constipation issue but he only ever had loose foul smelling his last hoapital  discharge I was instructed to insert a rectal tube every 6 hours and flush with saline to keep his bowels from distending with air! We did that for 3 months straight?! What torture for my poor boy. And X-rays confirmed there was no blockage. He has had test after test , X-rays, MRI,CT, EGD and biopsy twice , colonoscopy, ultrasounds and even cystic fibrosis testing. Only thing that has shown up in blood work is anemia and elevated c-r protein. His GI dr is stumped ( even after conferring with colleagues cannot figure this out) and says she has never seen a kid so severe, even with celiac( although he has tested negative) . Now here's the interesting thing- I. Put him on a gluten-free diet after the testing  was all done and within 2 weeks he started having somewhat formed BMs on his own with no laxatives or suppositories . His bloating disappeared and his behavior improved ( he is also mildly autistic) . So even though the dr was doubtful gluten could be a problem she is saying maybe it's an intolerance. Anyone have a kiddo with such a severe non- celiac intolerance?  
  8. We adore Against The Grain gluten-free pizza!! We had not gotten a pizza pan but now that we have had Against The Grain gluten-free pizza a few times & know we love it; it's time to get a pizza pan so the entire bottom of the crust cooks correctly & is not doughy in the center. The box says use a pizza stone or a pizza pan with holes in it but I'm wondering if the USA pizza pan would be excellent. Here's what I'm talking aobut: I LOVE all my other USA pans so I'm wondering if their pizza pan would work as well or better than a pizza pan with holes. Feedback???
  9. It used to be that I couldn't get gluten-free cat food here but a groomer opened up three doors down from my shop and she carries Taste of the Wild. She has given me some free sample bags to see which flavor Patches likes. One is roasted venison and wild salmon, the other is trout and smoked salmon. They also have bison and venison. They sell it for $11 a bag. I didn't check the weight on the bags but I think it's probably about five pounds or so.   Has anybody tried this brand?
  10. Hi everyone,   I am certain someone has brought up a similar question before,  but there we go anyway:   My GP has recently advised me to try out a gluten-free diet, since he firmly believes I am intolerant. (I've had something similar to a rosacea for over 10 years.) As I get into the third week out of six of a gluten-free diet, my skin has massively improved but I am bothered about one thing...    What about cross-contamination?   My general view of my highly probable intolerance was to still eat some products that "may contain traces of gluten", as it's stated on the package. Yet, I fear I should avoid these products too. Here's why: I am often experiencing the pins and needles syndrome on my forearms or my feet. (I doubt it comes from any physical activity, since I'm only cycling to work and usually don't experience such things on a regular jogging.) Recently I am often extremely thirsty or have a sore throat in the morning and the evening. (This might be due to summer and air conditioning though.)   I'm asking your advice here. Should I also ban these potentially unhealthy products of my diet for the remaining three-four weeks of this test or not? Have any of you experiences something similar with regard to a gluten intolerance?   Thanks to you all   and thanks for reading !
  11. For those of you that have determined you can't handle sulfites - how did you determine? What kind of symptoms did sulphites cause you? Was this during the healing process for you and were you able to add them back in?    
  12. There was a documentary on netflix I watch I believe it was called "corn nation" something about corn. The guy showed how they have added the wheat gean to the corn as a way to make bugs not want to eat the corn.. He goes on to show an underground bunker where government has 1000's of varieties of corn stored in jars.. He asked the one in charge she said they new they (GMO companies) were modifying the gean or gen ( can't spell today) and they were protecting the original in case it made it uneatable and might pollinate other crops killing off corn.. He then went on talking about how even corn is feed to cattle because so many farmers started growing it.. That explains the dairy reactions too
  13. Hi there...I've been gluten free since my biopsy so about 10 months...still having random neckrash and hives on my eyelids and recently was tested for food allergies.  The IgE results were all negative but the IgG came back positive for casein, wheat, corn, beef, apples, banana's, potatoes and tomatoes.  It only tested 10 different things (ok for chicken and soy)...I've been trying to find information on this while waiting to see a nutritionist but my dr just said for now stay away from the highest offenders...the levels were supposed to be under 2.0 and corn was 11, bananas 9, beef 7.4, casein 5.5 etc..while tomatoes were 2.5 and potatoes were 2.0 which they marked as high... I was told at my endoscopy 10 months ago that I had a lot of visual inflammation of the esophagus, stomach and intestines and the results were celiac disease gerd and inflammation of stomach.... Many places I read that if you had low positives to ignore those and I'm thinking no I should notice all positives....?? and I can't find any reference to what is considered "low positive" the 11 a low positive that I had for the corn or is it like a WHOA off the charts....I can't even find a reference for it...Any insight anyone???
  14. Does anyone know if these are gluten free (not the organic ones).  The ingredients look fine, but they weren't on the TJ's list of gluten-free items - though it says the list is only a sampling.   And a general question - I haven't been in TJ's since the labelling law change, and it seems like far fewer TJ's items say gluten-free these days.  They no longer seem to have that little "g" on them, either.   Is this just a result of the change in the law?
  15. Hello everybody!   I am a diagnosed celiac and trying to figure out the following:   To my understanding Gluten is a mixture of proteins and that most of the time it is largely composed of Prolamines and/or Glutelins.   Now I am being told that I have to avoid wheat, barley and rye as gluten is present, what I do understand as there is e.g. the Prolamine Gliadin in wheat.   But at the same time there is the Prolamine Zien in Corn and the Prolamine Orzenin in Rice and they are considered safe for celiacs. This does not make sense to me at all and I would hope that there is someone here who is able to explain it to me.   Background of the question is that I am trying to figure out what else I can do to get better as even though I am on a strictly gluten free diet, I am not feeling significantly better.   Thanks in advance for any feedback.    
  16. Do you have recommendations for gluten free/ grain free products and recipe books, especially for baking? Now that I'm gluten-free, I've discovered that I can't do too many grains of any kind. That really limits my options, as most gluten-free mixes and pre-made things use corn, rice, etc. I've had to eliminate corn completely, I'm working on eliminating soy, and I can't eat too much rice or other carbs. My husband bought me a bread maker, just so I can make gluten-free bread, but now I can't eat very much of that because of the other carbs in it :-/
  17. I have been quite ill for a long time and after 4 months gluten free, I decided to pay for a detailed food intolerance test that is available here in the UK as I realised there was something else going on which I thought would be lactose. My results came back yesterday and they are BAD. I'm trying to be positive by doing some research and meal planning but I wondered if anyone else could help with some ideas ! I am intolerant to the following (these foods are just the ones on my MUST avoid list!) Beef Cow's milk Gluten Wheat Lamb Yeast Eggs Almond Soya Coconut Garlic Tuna Haricot beans Kidney beans Chickpeas Lentils I am mostly flummoxed by what I could have for breakfast now as conventional foods and their substitutes seem to be off the table. Also, are there any possible dairy substitutes ? Almond, soya and oat milk are a no go as a replacement for cow's milk and it has been made clear that lacto-free milk is not an option because I react to the milk protein not lactose. I will be having a consultation with a nutritionist too but it seems just as important to ask people who are living with similar. Any help or advice would be so appreciated !
  18. so, i'm moseying along in the kroger, always snooping in the 'freak' frozen section (lolz) and what do i see??   gluten-free frozen pie shells!!  just in time for thanksgiving!!  W00T!  they are 'wholly wholesome' brand and come 2 to a package (i guess you can 'unmold' the 2nd one to make a 2 crust pie)  but perfect for punkin pie.  and they are basically allergy free  <even corn!)  so, to make the holidays a little less hectic, hopefully they don't taste like cardboard!  (shoot, they're even kosher, wow - they've got all their bases covered lolz)   i'm gonna give them a try sometime this week
  19. i am recently diagnosed and have had a really hard time find baking mixes that taste good. a friend shared bag of mix she got after reading a review from  - the mix is called versameal genesis 1 baking blend. It made a real difference in my life.  It seems like something that's really different - it tastes like regular whole grain really amazing.  just wondering if anyone else has tried this - it really seems like something new and different - this is the review i was talking about    would love to know if anyone else here has tried it - i have the baking blend and just ordered the bread blend - it made a real difference for me so just wanted to pass it along
  20. Hi All, I've been gluten free for over two years after being diagnosed with celiac.  In the past few months I have started having increasing discomfort and bloating, which had initially stopped after going gluten free.  My doctor redid the celiac panel and confirmed that I have not been getting into gluten, but I don't know what my next step should be.     I suspect possibly additional food intolerances, but there are so many different foods that I don't know where to begin.  Is there any test that would tell me what foods I might be intolerant to? I've heard of an elisa test but don't know if it's reliable.     Or should I forget testing and remove almost all foods, then introduce things one at a time?  If so, what would be the best foods to keep since I have to eat SOMETHING. (I also have osteoporosis, so plenty of calcium is a necessity.)  Thanks so much for your wisdom!! :-)
  21. Quite a few people on this thread have symptoms of mastocytosis or histamine intolerance. Please note the low histamine diet:
  22. So I think I have a gluten intolerance/sensitivity. I say I think because I have not seen a doctor about it yet, and I only noticed that something was wrong with my body about two weeks ago. Everybody knows how their body feels and works and mine all of a sudden just was not behaving normally. Let me preface this by stating all my existing conditions/problems: 20 year old female, lactose intolerant (have been for about a year now), on daily medications for ADHD, anxiety/depression, and birth control. I've just moved back to college for my last year of school, and I'm mourning the recent loss of my father.   Now about the gluten problem. I just noticed new signs about two weeks ago when I would be eating lunch at work. Usually I had a sandwich (white or wheat), sometimes it was pasta. Almost immediately after I began eating, my stomach would develop a sour feeling - no other way to describe it other than an achey, upset, crampy, bloated feeling in my lower abdomen. The urge to go to the bathroom (though it was not always necessary), gassier than I've ever been in my life, I'd feel very drowsy and slow, and randomly my joints started hurting (knees, hips and ankles). At first I thought it might be excess stomach acid so I started taking Rolaids throughout the day and drank more water and had a snack in between breakfast and lunch. And the bad feelings would last so long I wouldn't have the appetite for dinner. I ruled out stomach acid, as I wasn't having heartburn or indigestion. In the mornings I usually have a bagel or two pieces of toast or something bready, since I don't have cereal anymore and never had time to make anything fancier than that. I've been eating bread my whole life so why all of a sudden does it bother me? But now I'm thinking that maybe I always had signs of it, but I was just treating those like they were the result of eating too much pizza or a big sandwich on a bagel and just thinking "oh my stomach just hurts because it's full".    So I decided to try avoiding gluten for a period to see if I felt any better. During this time I moved back to school, and moved into a new apartment with my boyfriend. I did some research about what kind of foods to get, but here in this small college town, your two grocery options are either Walmart or Giant (and I'm on a tight college kid budget so I unfortunately chose Walmart). I thought I was pretty good about reading the labels and ingredients of things, but I wasn't as good as I thought because I still came back with bad stuff. And later after shopping for hours I was so hungry and slipped and got Chipotle (a big tortilla quesadilla to be exact) and got soo sick from it. So I think it's definitely an intolerance or a sensitivity. Could any experienced people here give me some advice?    I'm also struggling on what to eat. I cut gluten out of my diet so abruptly, that I'm definitely experiencing withdrawal. I feel like a zombie. Always hungry, extremely low energy but not tired enough to sleep, unmotivated and frankly pretty depressed. Is this just what happens when someone makes a sudden change in diet? Will it go away? For lack of proper knowledge and optimal resources, all I've had to eat today was applesauce, a banana, some lemon yogurt, a small serving of brown rice and celery with cream cheese on them, and water. I'm sure my blood sugar is low, and I am depriving myself of the proper nutrients which is not what I want to do at all! I want to be happy, healthy and free of pain and discomfort.  Please help!!
  23. Hello everyone, I have been on a gluten free diet for about 4 weeks now. I had originally went on this diet because I am having the same symptoms and someone that may have a gluten sensitivity bad headaches, feeling very fatigued, joint pain, depression, numbness and foggy brain I was to a point where I couldn't get the word out of my mouth that I was trying to say and that's the point where I really started to research some things. I went to a neurologist and had an M.R.I. done all came back negative the Dr. said there is nothing wrong with me. Quite frankly I cant believe this so I started doing my own research since I wasn't going to get help from that Dr. I do plan on getting a second opinion done here soon, But none the less frustrating. So I found that pretty much all the symptoms that describe a gluten sensitive individual is everything I felt as well, so I thought I might as well give this a shot. I started this diet 2 weeks in I noticed that the numbness went away for the most part the pain still lingered the foggy brain hasn't shown its ugly face still fatigued and still had the headaches. So now 4 weeks in the numbness and the pain has been coming back more frequently and the headaches are still around foggy brain is still gone for now. But as the numbness and pain intensify and start showing up more often now it kind of makes me think am I really having to do this diet, and for the record I am not one of those people that cheat diets nor thinks its okay to cheat a diet especially with this kind of health dependency. I have been very strict with this hence why the frustration with it seeming like its not helping so high. I have done my research on the hidden gluten what to look for etc I actually try to buy only certified gluten free foods that say on the packages. I mean if all I have to do is change my diet to a gluten free one and it changes my life for the better because of this i'm all on board not just half way. Some places I read 6 weeks others say 6 months before you start to add wheat back into your diet to see if it affects you in a negative way, of course only if you feel like its not working for you. I definitely don't want to do this to soon because any chance that this is helping me I would hate to ruin that. At first I thought it was helping me, But not so sure anymore. Any help advise words of encouragement opinions would be much appreciated please. Thank you so much guys to all of you for taking the time to read my story and help with what you can.
  24. I am wondering if Xanthan Gum I safe for people with corn and soy intolerance? I assumed it was but just read that it is derived from either corn, wheat or soy.   Is it safer to use Guar Gum instead for gluten-free baking?
  25. Hello, everybody! I'd like to share with you my interesting case.   My problems started 2008, soon after growth spurt. Most significant symptoms: Severe brain fog. Low energetic level. Constant diarrhea. I noticed that the symptoms always worsened after eating (especially at lunch). Among another tests I was also taken blood test for celiac, but it came back negative. In 2010 finally a diagnosis was given: multiple food intolerances. The worst of them were foods containing gluten (now I know I am extremely sensitive to gluten). After that diagnosis I have been on gluten free and low-histamine diet + a lot of other foods excluded. My condition has undescribably improved since then.     Most important experiments since 2010: Exclusion of foods containing gluten - bowel movement more solid, increase: energetic levels, decrease: brain fog Excl. of histamine containing/releasing foods - incr: en. level; decr: brain fog Excl. of most vegetables - bowel movement even more solid Excl. of gluten cross-contaminated foods - significant incr: en. levels; decr: brain brog Rotation diet (4 days) - incr: en. level; decr: brain fog Product Rotation Diet - incr: en. level; decr: brain fog Physical exercise - incr: en. level; decr: brain fog Enzymes - no effect Probiotics   *taken in powder form only - no effect   *powder cultivated in yoghurt - some incr: en. level; decr: brain fog What I eat now are gluten-free grains (rice, millet, buckwheat, oat, lentilles), potatoes, variety of fruits/berries, some milk products, sometimes meat, some vegetables (pumpkin, tomato). I stricktly follow my Product Rotaion Diet. I also do physical exercise each day to help my body digest.   Although my symptoms have decreased very-very much, I have still not yet reached to the level I was before 2008. After each mealtime I have some symptoms (some brain fog and low en. level), starting 15 to 30 minutes after eating and lasting for 2 hours. This is likely because of leaky gut (although I'm not celiac). If I want to be completely symptom free I somehow have to achieve food induced elevated heart rate (read about it below at point 7), this will give me 24-hour symptom free day. Notes: The most interesting fact about my disease, I call it Product Rotation: Every food (with no exceptions!) that I eat has certain allowed quantity. If I eat more than allowed, I get significant brain fog and low en. level. Then I have to wait some time before I can eat the same food again. This may seem similar to "rotation diet" which is applied in case of food allergies. Certain food family is eaten one day and then again after passing of 4 days. But I don't have any allergies. And the thing about food families also doesn't apply to me: I could eat rice only, each meal a different product of rice (could be even the same sort, just needs to be grown in different areas; although it is hard to determine whether two products labeled as the same sort actually are the same, they may actually be different sub-species). I eat one product maximum 200 grams (without starting of more disturbing symptoms) and then have to wait ca 20 days before I can eat exactly the same product again 200 grams. The same applies to every food product: buckwheat, oat, meat, milk, fruits etc. For example allowed meat quantity is 60 grams and 10 days of rotation period, but during the same day I can eat 60g of pig meat, then 60g of lamb meat, and then 60g of pig meat from different company. In case of gluten the allowed quantity is almost non-existing. My guess is that this is because of food intolerance - two different products have slightly different nutritional consistency, and when eating different nutrients my already meager digestive enzyme supply for certain nutrient isn't exhausted. Rotation period allows this supply to slowly regenerate.   3. Intolerant to most of vegetables. E.g. small amount of raw cabbage causes severe diarrhea. 4. Cross contamination - few grains of wheat can cause a week of brain fog and low en. level. 7. Physical exercise - elevated heart rate pumps toxins out of my body. The effect lasts from couple of hours to 24 hours. 24-hours when food induced elevated heart rate - this happens when my pulse hits up again after having first meal after sport and stays at 90 beats per minute for an hour. I am not always able to achieve this condition. Similar effect can be caused due to infection (fever causes constant elevated heart rate). 8. Enzymes - I've tried Veganzyme, Gluten Ease, Celiact, and some more 9. Probiotics taken during mealtime = low en. level + brain fog. This is also when I drink yoghurt (cultivated probiotics) with food. Probiotics have to be taken separately. I think this is because histamine intolerance - live cultures mixed with food cause its fermentation, fermented food contains histamine. I've also tried some special diets (pH diet, Special Carbohydrate Diet), but they had no effect.   I hope my experiments will have some use for other people too who have similar condition:-) If you have noticed similar effects that I describe here, then please share your thoughts. Or I you have any advice to give me, then you'd be more than welcome.