Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Have I Lost Chocolate Too? Or Was It Cc?
0

23 posts in this topic

So... chocolate is pretty much the only treat I have left on my plate, since I react very badly to sugar - many people are diabetic in my family and I get reactive hypoglycemia if I have dessert, and a racing heart. I am, however, and have always been, a chocolate head.

 

I am also extremely sensitive to soy, which also gives me heart problems, usually extra-systoles, i.e. your heart starts racing like madness then seems to "stop" or "skip" a beat or two. It is frankly terrifying, and when that happens I can barely speak and need to lie down for a few hours, essentially disabled. This means I read labels obsessively when buying chocolate.  have/had a few brands that seemed ok.

 

The other night I made myself a little saucer with a few pieces of chocolate, each coming from a different bar. Yes, stupid, I know, but I usually am ok with those brands, and it seemed such a good idea as I plodded through a deadline :(

 

Within twenty minutes I was lying on the bed with a pounding pain in my chest which almost made me unable to breathe :wacko:

 

What am I reacting to? Have I now lost chocolate? Has my soy reaction gotten worse? Or was some of this chocolate CC'd with soy?

 

What I had that night was some of Theo's chocolate (orange) which I have never seen using soy, Alter Eco (this is supposedly gluten and soy free, milk), and some of the 99% Lindt which does not list soy (nor gluten) as an ingredient but is not guaranteed against CC from equipment (I hadn't had problems with this beforehand). What could the culprit have been, and what should I completely avoid?

 

 

Thank you!

 

 

0

Share this post


Link to post
Share on other sites


Ads by Google:

We - my son and I both had a reaction to Lindt during our early days, but I am not familiar with their current ingredients.

 

Also, If you are having a soy issue - most chocolate bars and candy have soy.

 

I didn't give up on chocolate without a fight -- turns out I do not have issue with plain old Hershey's Cocoa - so I make my own choc mousse and candy bar type substances -- maybe try some cocoa and see if it is chocolate or the other things that bothered you.

0

Share this post


Link to post
Share on other sites

I would double check those things for soy.

 

I've made Christina Pirello's chocolate fudge recipe and it's great.

 

Mix together 1 cup nut or seed butter, 1/3 cup brown rice syrup, 1/4 cup cocoa, pinch salt, scant pinch black pepper, scant pinch chili powder, scant pinch cinnamon.  Add 1/2 cup chopped walnuts.  When I make this for myself I use peanut butter and a lot more walnuts.  I use sunseed butter for my daughter and add no nuts because she doesn't like them.  I pat it out into an 8" by 8" pan.  Chill for 3 hours before cutting into squares.

0

Share this post


Link to post
Share on other sites

I would keep looking for chocolate.  It could easily be some sort of contamination.  Chocolate is too good to give up.  Just try one at a time next time, and start with just a little bit so you don't get so sick.  That being said, I couldn't find one myself, but I am extremely sensitive.  I don't think that I react to chocolate, just cc since my reactions to different kinds varied widely in strength.  There is a lot of processing in making chocolate.

0

Share this post


Link to post
Share on other sites

I would keep looking for chocolate.  It could easily be some sort of contamination.  Chocolate is too good to give up.  Just try one at a time next time, and start with just a little bit so you don't get so sick.  That being said, I couldn't find one myself, but I am extremely sensitive.  I don't think that I react to chocolate, just cc since my reactions to different kinds varied widely in strength.  There is a lot of processing in making chocolate.

 

I know, I am pretty happy with my restricted primal-ish diet, but chocolate is my last sin :( I had some Theo chocolate again and had some of the same problems, even if to a lesser extent. This chocolate is supposedly soy-free. I think I have to call the company for info...

 

I would double check those things for soy.

 

I've made Christina Pirello's chocolate fudge recipe and it's great.

 

Mix together 1 cup nut or seed butter, 1/3 cup brown rice syrup, 1/4 cup cocoa, pinch salt, scant pinch black pepper, scant pinch chili powder, scant pinch cinnamon.  Add 1/2 cup chopped walnuts.  When I make this for myself I use peanut butter and a lot more walnuts.  I use sunseed butter for my daughter and add no nuts because she doesn't like them.  I pat it out into an 8" by 8" pan.  Chill for 3 hours before cutting into squares.

 

Nice! What can I sub the rice syrup with? Sugar is a bit of a problem for me.

 

We - my son and I both had a reaction to Lindt during our early days, but I am not familiar with their current ingredients.

 

Also, If you are having a soy issue - most chocolate bars and candy have soy.

 

I didn't give up on chocolate without a fight -- turns out I do not have issue with plain old Hershey's Cocoa - so I make my own choc mousse and candy bar type substances -- maybe try some cocoa and see if it is chocolate or the other things that bothered you.

 

Lisa - may  I ask for some of your recipes? I am very close to start tempering and molding my own chocolate...

0

Share this post


Link to post
Share on other sites




I also worry about chocolate sometimes. I'm also soy intolerant and even a couple cocolate chips with soy lecthin will do it for me. I have found some very good (and not cheap) organic dark chololate without soy, but haven't seen any major brands that are soy free. I would contact the companies and double check (and let us know what you find out!). Lindt might be your first suspect for cc.

 

I sometimes get a bit of a head-rush after eating a couple pieces, but I think that's the caffein kicking in.

0

Share this post


Link to post
Share on other sites

Hi

I have to say very, very, very sadly  :( that I have problems with chocolate too  :( .

I assume it's the soy lecithin although is more likely a combination of that with sugar and the other ingredients  :( .

Have always been a milk chocoholic (don't like plain) so it is hard and I still have the odd piece and have tried lots of varieties - with no success :( .

It gets me rapidly - within minutes - every time :( .

I think part of it is also the fact it is a processed food  :(  - just off for a little cry now :( ......

0

Share this post


Link to post
Share on other sites

Carob is possible substitute if it turns out chocolate is a problem.  I think you could test using Hershey's cocoa powder.  If you react to that, it is probably a chocolate reaction.

 

It sounds like you have a pretty serious reaction to something going on.  Either chocolate or soy or gluten cc.  Of course it could be all three getting you.  There's no law against foods ganging up on us.  Or if there is they aren't paying attention to it.

0

Share this post


Link to post
Share on other sites

Lady Eowyn, I am sorry it feels that bad for you... (((hugs)))

 

I am emailing Lindt and hope to find out soon. I'll share the info as soon as I get something.

 

GFinDC - Just done the test: Hershey's cocoa powder is totally no problem for me. Nor are cocoa powders of other brands. So I assume it's not the cocoa but something else. But you made me smile with the gang allergy! :)

 

I wonder if it is normal that my reactions seem to be getting worse. Normally my bad reactions to some foods disappear if I am long enough away from it - my mum often tells me she had to bring me up on a constant rotation diet. I lost kiwis and pineapple years ago, then they became ok after about 10 years, and I can have a little every now and again. But since getting off soy, my reaction gets more violent with every time get soy-ed. Am I just paranoid or has this happened to others?

0

Share this post


Link to post
Share on other sites

Hip hip hooray - cocoa safe deserves a happy dance - in my humble opinion :)

I will provide recipes over the weekend - am currently on mobile version.

0

Share this post


Link to post
Share on other sites

I'm going to give cocoa powder a try  :) !

0

Share this post


Link to post
Share on other sites

Here is my go to chocolate recipe --

 

Chocolate Mousse

 

1/2 cup melted coconut oil
1/3 cup cocoa
1/3 cup almond butter
1/3 cup agave
1/2 - 1 cup almond milk - still playing with this a bit
1 tsp vanilla
Blend well in blender - have not had the same results using a wisk or mixer.
Fill custard cups - refrigerate a few hours till set.

If you can't tolerate almond milk - coconut milk works too. I make simple almond milk with just almonds and water in blender - with or without the straining step used when you drink almond milk.

 

need to find my chocolate bar recipe....more later :)

0

Share this post


Link to post
Share on other sites

http://chocolatecoveredkatie.com/2012/01/15/three-ingredient-chocolate-bars-1/

 

here is a good one for chocolate bars...I use agave instead of stevia -- playing with this recipe led to my chocolate mousse type substance

0

Share this post


Link to post
Share on other sites

Hi BC,

 

I think it is definitely possible for reactions to get stronger over time.  And it is possible to develop new food intolerances too.  Personally I think that is likely to happen when our guts are inflamed over a period of time.  But, regardless, having an irritated and inflamed gut is not good.  I stopped soy a while back and it took over a month to feel like the symptoms were mostly gone.  Sometimes things are a strong quick reaction but other times they can be sneaky and build up over time.  So going back to basics is a good way to find those kind of issues.  Eating a very simple diet of only whole foods for a while can help.  And eliminating the known common food problems and the top 8 food allergens.  Food troubleshooting is easier with a limited diet.  And slowly adding things back in.

 

Tanks Lissur!  Looks like I have something to do with my carob powder now!

 

Hi Lady Eowyn,

A simple way to test the cocoa powder is to get some mini marshmallows and throw them in a plastic baggie with some cocoa powder.  Shake it up well and you have chocolate covered marshmallows.  Takes a couple seconds to make them tho...  Trouble! :)  Fortunately that works with carob powder too.

 

1

Share this post


Link to post
Share on other sites

The recipe sounds delicious GottaSki :)  !

Haven't eaten marshmallows since a child but will give it a go - I have to say though, not feeling very hopeful.

Have had (supposedly) gluten free hot chocolate - cadbury's - (not for a while) as it gets me with a soy type reaction and palpitations.

 

Actually, (sorry, off topic) I have palpitations this morning - i think it's from breakfast. I had a small spoonful of white rice (first for ages) with scrambled eggs, slice of ham and green salad leaves. No rice is one of the most annoying things for me. Oh! did have a bit of raw onion  :o and have got a slight headache - don't say onion is giving trouble :o .

 

And thanks ButterflyChaser for the hugs!

0

Share this post


Link to post
Share on other sites

I'm thinking it could either be soy lecithin or the cane sugar in most chocolates.  For a chocolate treat, I like to buy these at a local health food store. http://www.heavenlyorganics.com/listitemsho.aspx

 

Either that, or you could try making brownies or something chocolatey at home using honey and cooca powder.  Good luck!

0

Share this post


Link to post
Share on other sites

You can make your own hot chocolate with cocoa powder. Just add sugar and milk (I use almond milk. I've also had some very good hot chocolate with coconut milk).

 

Butterfly, my soy reactions have definitely gotten worse. I'm pretty sure I got soyed a couple weeks ago (oil?) and it took several days to settle down. Even tiny bits of lecthin will send my head spinning off. I'm holding out hope that my dairy tolerance might come back, but I have a feeling soy is gone forever...

 

But good that cocoa itself is ok!

0

Share this post


Link to post
Share on other sites

. I'm pretty sure I got soyed a couple weeks ago (oil?) and it took several days to settle down. Even tiny bits of lecthin will send my head spinning off. I'm holding out hope that my dairy tolerance might come back, but I have a feeling soy is gone forever...

 

 

Hang in there Peg....I used gluten-free tamari to make my last round of salmon jerky and I DID NOT GET SICK!!!!  Granted I've been soy and other thing free for over a year and a half -- but it was a huge victory.  On the flip side I tried my first legume and thought it was ok...but overdid on day 2 and lost them again -- for now.

 

Ever hopeful that I will get everything but gluten back one day :D

0

Share this post


Link to post
Share on other sites

Lady Eowyn, raw onion does give me a headache.

Delicion - I know I do fine with something called "Gnosis chocolate." But I'll look into those as well.

GFinDC - I have been back to basics for a couple of days and do feel better.

Thank you for the Recipes GottaSki! I also have a French chocolate mouse recipe I should share. I'll probably end up buying cacao butter and a thermometer to try and make my own truffles...

0

Share this post


Link to post
Share on other sites

GottaSki, that's awesome! I will hold out hope, then. It would be nice not to have to worry about getting soyed, even if I can't go back to eating tofu.

 

In the meantime, it's expensive handmade organic fair trade dairy/soy/gluten free chocolate for me...

Oh, I also put some raw cocoa nibs in my cereal/gluten-free oats in the morning. Very good for you.

 

Glad you're feeling better Butterfly

 

Peg

0

Share this post


Link to post
Share on other sites

I did not see anyone mentioning this but I really like Enjoy Life Chocolate. I get it at a health food store. It only contains:

Evaporated Cane Juice, Natural Chocolate Liquor (Non-Alcoholic), Non-Dairy Cocoa Butter. I melt it and mix it with vanilla coconut milk or dark chocolate almond milk to make it fudgy.

The website is here: http://www.enjoylifefoods.com/chocolate-for-baking/mini-chips/

0

Share this post


Link to post
Share on other sites

Thank you, Zibby, and Peleg. By the way, Peleg, what brands do you get? In my case, soy seems to be a bigger issue than gluten itself (it looks like I have NCGS rather than celiac disease, thankfully), so I have even been doing fine with Michel Cluizel's chocolate, though I am not sure that would be ok for the many (or most sensitive) celiacs. Their bars have never given me a problem so far, but I haven't really had chocolate in the past few days.

0

Share this post


Link to post
Share on other sites

There's a couple small Canadian companies whose stuff I can get at some health food stores, but you would have to see what's available at your local shops. I use Enjoy Life for chocolate chips.

And yeah, soy hits me faster/harder than gluten often, so even trace amounts can bother me.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,640
    • Total Posts
      921,546
  • Topics

  • Posts

    • You should never have cut out gluten until you had the biopsy done. It's much worse to have to go back on after you've been off gluten for a while. There's no way I could ever do the gluten challenge after being off gluten for even a month because my reactions got so dramatically worse.  Stress definately can trigger celiac- before I was diagnosed - it got the worst after surgery and after a stressful time planning my daughters wedding. 
    • Hi not diagnosed celiac, Welcome to the forum! Your doctor should be sent to remedial celiac disease training.  Since that probably won't happen, I suggest you find a new doctor.  He doesn't know what he's doing when it comes to diagnosing celiac disease. You should not have gone gluten-free before completing all celiac disease testing.  The testing for celiac disease depends on the immune reaction being active.  Removing gluten before testing removes the antigen that causes the immune system to react, and lowers the chances of getting a correct test result dramatically.  The University of Chicago celiac disease center recommends: ******************************************** http://www.cureceliacdisease.org/faq/what-is-a-gluten-challenge/ Prior to blood testing we recommend 12 weeks of eating gluten. Prior to an endoscopic biopsy we recommend 2 weeks of eating gluten. In the case of a severe reaction to gluten, a medical professional may opt to shorten the 12-week challenge and move immediately to an endoscopic biopsy. May, 2013 ******************************************** So you will need to go back to eating gluten before your endoscopy.  That may cause worse symptoms than before when you were eating gluten.  So it would have been better to do all testing before going gluten-free. Can you search for a celiac disease support group in your area?  They exist in many parts of the USA and world.  They can be a good place to get a knowledgeable doctor recommendation.  There is also a doctors subsection of this forum where you can search to see if any doctors in your area were recommended.
    • I get these crazy cravings for some things I can not eat anymore. Not only am I diagnosed with celiac but I also have a allergy to corn, olives, sesame, peanuts, and intolerance to yeast, soy, dairy, and a very low tolerance for carbs/sugars, Top it off with I can not digest meats or egg yolks, they just give me the burps and come up later.
        To deal with these I find myself turning to Republic of Teas (They have a great desert tea line up all certified gluten-free) and sweetening them with monk fruit extract, or stevia. And I find myself making Puddings bases that I use for shakes, dips, and ice-cream for meals. The puddings are normally a blend of cashew, or almond milk with a thickening agent like agar agar, pectin, or knoxx gelatin, blended with a sweetener like xylitol, swerve, stevia, monk fruit or a combination. And flavored with Lor Ann Oils (all gluten-free certified and you can find the kosher ones listed as such) super strength flavors or fountain syrups to match something I can not eat normally a combination of two flavors (Strawberry Cheesecake, Banana and Carmel, Cookies & Cream, etc) Then I add a fat that matches best, like almond butter, cashew butter, hemp butter, ground flax seed, coconut flour, chocolate, Pumpkin seed butter or a combination) These bases are normally blended up and consumed with 1-2 scoops of protein powder and eaten with steamed vegges as a side dip or loaded into a ice cream maker for a desert after my meals.      Also found myself making desert soups....like a pumpkin soup that taste like pumpkin pie. I am sure we all have our little quirks but this is one of mine for getting that sweet craving taken care of. Most premade items are off my list due to the allergies and it seems most companies use the oils, starches I am allergic to as non stick or thickening agents, Even the semi safe ones tend to put way to much sugars in them and I find myself only being able to nibble . There is also my little binge issues with almonds, pumpkin seeds, and, cocoa but that was explained to me as normal And on my most craving for peanuts I have found sancha inchi powder to work great, The Powder itself taste like the girl scout peanut butter cookie sandwich from my childhood, And is great mixed with a bit of almond milk into a butter or used in baking and smoothies. Before this I have been making Artisan blends of almond butter for years and even made a market selling them to pay  for my own consumption. Baked goods wise I have a bunch of recipes I make for others and sell at markets and this allows me to nibble on a sample to check it, as most contain a bean or gluten-free Harvest Oats/Flour in them and the carbs from that and the coconut sugars bother me. Still helps with cravings there, I only have 2 recipes that sell good and are safe for me to eat full servings of but are so expensive as they use almond and coconut flours, low sugars/xylitol and are paleo that I only can afford to make them once a month. Posting to hear about some odd and out there ways others deal with substitutions and cravings. Please do not bash mine as odd as they might be as they keep me from going crazy. (Yes I know DROP THE OATS, fact is I only get them when tasting stuff and they are gluten-free Harvest, the only ones I have never gotten glutend with)  
    • After suffering pretty much all year with one illness after another I've finally managed to get a diagnosis and it turns out to be celiac. After my doctors consistently failing to even consider the possibility it might be that (as opposed to "IBS" or "stress") I kept pushing for the Iga TTg test and it was off the charts with a score of >128... may as well fail it in style I guess. So here I am at the start of what feels like the end of my life as I know it. Been doing nothing but reading for the past week and frankly it's terrifying. Here's a few things that are going round in my head and I'd really appreciate your thoughts with. Apologies if it's a bit of an essay  Diagnosis I'm still furious at my doctors for not even entertaining the thought that celiac could be the root cause of all my ills. Given the blood test is so simple it feels almost negligent that they don't run this right at the start to rule it out. Instead I got subjected to poisons like Omeprazole which made me even more ill, whilst being told the physical symptoms were all in my head. Just as well I knew better and kept hitting up Google until my self-diagnosis was proved correct... to think these people get paid highly to be so incompetent makes my blood boil. Does feel good having outwitted the so-called professionals though. Seems 9 months is comparatively quick from symptoms to diagnosis compared to some others that have gone years with the problems so could be worse I guess. Food and diet I'm male vegetarian (non-negotiable) which makes this even harder as so many of my protein sources are now ruled out. Seems many with celiac were having trouble losing weight whereas I'm in the opposite situation. Already lost best part of a stone in the past few weeks and it's becoming noticeable now. The MyFitnessPal app reckons I need 2600 calories a day to maintain \ gain weight - no idea where that's going to come from. On top of that I read sites like Gluten Dude where even the Gluten Free foods are seen as poisons and going on extreme diets like Paleo \ SCD are the only real way forward. Again being veggie makes that practically impossible and if I'm unlucky enough to end up with the dairy issues as well I'm well and truly stuffed. Right now I'm trying the gluten-free Quorn products to see how I go, as well as more eggs etc. Porridge has been my go-to breakfast in the mornings for a while after I cut out bread whilst self-diagnosing but depending on where you read even that's a potential problem (currently using gluten-free porridge oats and seeing how it goes) Seems many gluten-free people have to go right back to basics and cook everything from scratch. That's a problem for me as I'm utterly hopeless on that front and time doesn't permit waiting hours just to prepare one meal. Seems nigh-on impossible to do day-in, day-out. Health Rightly or wrongly right now I see this diagnosis as a death sentence long-term. Looks like it brings other associated illnesses with it and this particular article really scares me: http://scdlifestyle.com/2012/03/the-gluten-free-lie-why-most-celiacs-are-slowly-dying/ I've only really had noticeable symptoms for the past year or so but wonder how long this has been going on for and what damage has already been done. All seems to have started from when I turned 30 (knew I was dreading that age for a reason) and right now I wonder how long I'm going to last before the really bad stuff starts. One of the other illnesses I'd considered as a possibility before getting diagnosed was Hashimoto's Thyroiditis; now it seems that's closely linked with Celiac so may not be out of the woods with that yet either. Just seems to be one big list of illness all triggered from the same point One positive change I've noticed thus far since cutting out gluten is that bloating seems to have gone down and bowel movements are better. Still getting headaches and muscle twitching, which could be as much a withdrawal symptom from gluten as anything else.  Some sites were suggesting stopping exercise whilst withdrawing but I can't face that as it's the only thing keeping me going at present. Again will keep going as-was and see what happens. Then to top it off it sounds like the next step is the biopsy - I'm scared of being put out for the procedure as a member of family went into hospital a few years back for something supposedly routine and never came back out. From what I've been told it's important to have done though as it shows just how broken the villi are so another thing to worry about in the meantime. I've just read on another thread that you have to be on gluten to have the test, that's another kicker after having started to cut it out the diet. With such a high blood test Iga-TTg score isn't it almost certain that celiac is the cause and the endoscopy in this case is just confirming levels of damage? OK means I can have a final blow-out eating all the "bad" foods but no doubt with all the side effects that come with it... Social life Seems like despite there being some gluten free options in certain restaurants (granted better now than years ago) I'm going to be hugely limited in food options. Either sitting on the side looking on or just plain not able to go out much anymore. Already had the first hitting-home moment watching colleagues eating pastries that were brought in while I just have to look on... then it dawns that this is never going to get better... urghhh Family life I'm really struggling to accept this lifelong illness and loss of health and it's taking a toll on the people around me at the moment. They won't be going gluten-free so will have to take my chances with the mixed kitchen environment; already gone with split toasters etc. so can't do much more than that. Dating Basically seems game over on that front, unlike many who are diagnosed with understanding partners \ spouses I'm still in the dating game, which is judgemental enough as it is without all the complications that the gluten issues bring. I'm reading even kissing someone with lipstick \ make-up is apparently a big no-no... once any date hears that they won't be coming back... forever alone status confirmed is how it looks right now. Overall feelings I still can't quite figure out if this illness was in me all along and just hasn't flared up enough to notice until now or whether the extreme stress I've been under for the past year or so has triggered it. If the second scenario is correct I can't stop thinking about the events that all led up to this almost year-long bout of ill health and life-changing diagnosis. Can celiac be brought on by stress alone or realistically was I always a ticking timebomb just waiting to be set off? For every person I see that's had a positive change after cutting out gluten (and getting by with reasonably achievable adjustments) there seems to be 10 others with horrible side-effects and long-term complications. Right now the future feels rather bleak - like all hope just been taken away. Help???
    • It sounds like you're doing great. That's amazing that your anxiety has decreased like that. You're obviously doing something really good for your health. With the other things I'm sure they will get better in time. After I gave up gluten I had a bad year but overall it got better. Things like anxiety and insomnia massively improved over time with being gluten free. However, going Paleo (which you are on your way to with the no dairy too) really helped my anxiety, as did running and self-taught acupressure. In particular I found processed gluten free foods were awful for my mood. I know you have to find your own way but I really want to encourage you to see how you feel without that if you haven't already. I also can't afford therapy but when I did have it, that helped too but just being well, gives you the chance to sort your own thoughts and feelings out even without a therapist. Good luck
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,643
    • Most Online
      3,093

    Newest Member
    moojoo
    Joined