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

Gravy?
0

13 posts in this topic

Just curious. I'm undiagnosed, but I wanted to know if this made sense at all. Almost everytime I eat gravy, usually I'll eitther get an ulcer problem, or inflammation (that causes eye pain), or both. I'm still not sure if I have IBD or Celiac, but I can't help but wonder why gravy makes things worse. Thanks.

 

 

0

Share this post


Link to post
Share on other sites


Ads by Google:

Just curious. I'm undiagnosed, but I wanted to know if this made sense at all. Almost everytime I eat gravy, usually I'll eitther get an ulcer problem, or inflammation (that causes eye pain), or both. I'm still not sure if I have IBD or Celiac, but I can't help but wonder why gravy makes things worse. Thanks.

 

Gravy pretty much always contains flour as a thickening agent. That might be why. :) 

0

Share this post


Link to post
Share on other sites

Gravy I'd bet nearly always contains gluten. However, the eye pain is a little random, it may or may not be connected to your digestive problems.

 

Besides gravy, are you trying to eat gluten free?

 

Have you been checked for thyroid levels, and have you seen an eye doctor about the eye pain?

0

Share this post


Link to post
Share on other sites

DON'T go gluten free until after testing for celiac.....you results will not be accurate......you need to be eating wheat for proper results....

You can thicken gravy by using corn starch... jarred gravy contains wheat...

0

Share this post


Link to post
Share on other sites

Could be there is wheat flour in the gravy if it is store bought.  Wheat flour is usually the thickener in store bought gravy.  Gravy also has oil or fat of some sort in it.  Some people have trouble digesting fats at first.  The thing to do is make a list of all the ingredients in the gravy and keep it for reference.  Then test those ingredients one at a time.  If you are celiac this may not work well until after you have gone gluten-free though.  Symptoms can be kind of random when eating gluten.  But later after you are gluten-free and have healed up some a food reaction test should be a little easier to do.  But, the celiac disease tests are not going to work right if you aren't still eating gluten.  So wait until they are done to try gluten-free.  Often people report worse symptoms from gluten after they have been gluten-free a while.  So it is not easy to go back to eating gluten for testing.  That's why it is better to stay  on it until the testing is completed.

0

Share this post


Link to post
Share on other sites




I've had some of the worst reactions by consuming gravy. I believe because its liquid and therefore easy to digest.

 

Regarding eye issues - yes, gluten causes eye pains, swollen eyes, swollen muscles around the eyes etc etc. I no longer need glasses since going gluten free.

 

Time to get diagnosed/go gluten free. There are gluten free jarred gravies out there!

0

Share this post


Link to post
Share on other sites

I've had some of the worst reactions by consuming gravy. I believe because its liquid and therefore easy to digest.

 !

I'm not sure what this means?

Gravy in the US is usually made with meat juice, butter or milk, and wheat flour. That would make it hard to digest for people who can't eat gluten or milk.

0

Share this post


Link to post
Share on other sites

Because its in a liquid form, rather than solid, the gut in theory should be able to absorb gravy easier than breaking down solid foods.

 

Whether or not you can eat gluten or milk is irrelevant if you accidentally eat gluten or milk, your ability to absorb gravy is the same as your ability to absorb gluten-free gravy. In general liquids should be processed easier than solids, that was my point.

 

If I accidentally eat a solid gluten product chances are I won't absorb ALL of that product because my intestinal villi are damaged. However if I accidentally eat a liquid gluten product, like soy sauce, then chances are my damaged intestinal villi will absorb MORE of the product because liquid is easier to break down and absorb.

 

Does that make sense or have I made it worse?! :D

0

Share this post


Link to post
Share on other sites

I just noticed gravy does two things typically. One, like when I eat a rich gravy soup, especially canned, I get acid in my stomach and then sometimes inflammation. I haven't understood why gravy is such a big deal. Also, malt milk shakes give me really bad inflammation, and I know this because an hour after drinking it my stomach swells, and one of my eyes starts to hurt. Am I strange?

0

Share this post


Link to post
Share on other sites

Only as strange as the rest of us I'd say. Looks like you've narrowed down the culprit ingredients to wheat? I would say its time to investigate further. How long do your symptoms last? Is it minutes, hours days or weeks?

 

Do you react in anyway to other wheat/gluten products? Do you have any other symptoms - even ones that you thought were "normal", "just me" kinda symptoms like eczema?

0

Share this post


Link to post
Share on other sites

I just noticed gravy does two things typically. One, like when I eat a rich gravy soup, especially canned, I get acid in my stomach and then sometimes inflammation. I haven't understood why gravy is such a big deal. Also, malt milk shakes give me really bad inflammation, and I know this because an hour after drinking it my stomach swells, and one of my eyes starts to hurt. Am I strange?

 

 

Once again - if you have Celiac, most "gravy" as I define it (not tomato sauce but a dairy and flour mix) has wheat flour in it and you should not eat it.  Malted milk shakes have malt (gluten) and you should not eat it. 

0

Share this post


Link to post
Share on other sites

Kareng, you're right of course, but the OP is undiagnosed and was asking whether gravy would cause the issues they are experiencing if Celiac was what they had.

0

Share this post


Link to post
Share on other sites

I just noticed gravy does two things typically. One, like when I eat a rich gravy soup, especially canned, I get acid in my stomach and then sometimes inflammation. I haven't understood why gravy is such a big deal. Also, malt milk shakes give me really bad inflammation, and I know this because an hour after drinking it my stomach swells, and one of my eyes starts to hurt. Am I strange?

 

Did you check the gravy ingredients?  Are they mostly wheat flour?  The first ingredient listed is the most abundant component in the recipe.  Gravy usually has a lot of grease/oil in it, which can be hard to digest with untreated celiac disease.

 

Malt is made from barley.  So that is a gluten ingredient also.  The grains that make celiacs sick are wheat, rye, and barley.  Additionally, some celiacs react to oats the same way, with an autoimmune reaction.

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
      104,684
    • Total Posts
      921,744
  • Topics

  • Posts

    • I would suggest you test your daughter through a doctor. The Enterolab tests are not recognized as accurate or reliable by the medical profession. See this link from the Chicago Celiac Disease Center: http://www.cureceliacdisease.org/faq/why-dont-you-recognize-tests-stool-tests-or-otherwise-for-gluten-sensitivity-that-are-currently-available-through-companies-like-enterolab-or-cyrex/
    • Sorry.  Something is wonky with either my connection or celiac.com! Your results are not specific...borderline.    That is why your PCP should refer you to a GI for further celiac blood tests and a possible endoscopy.  I recognize the lab report form.  Kaiser?  If so, a PCP can not order a full celiac panel.  Only a GI can do so.  Why bother?  Because if you test like me, the TTG tests are always negative.  Request the EMA and the DGPS test via a GI.   Do not be fooled by a lack of abdominal symptoms.  I was only anemic -- no abdominal issues at all.  Constipation is a symptom.  Your PCP is thinking is just historical Classic celiac disease symptoms.   Please email your doctor for the referral if you think you might have celiac disease and want a solid answer.    
    • Hello, I have frequent canker sores (roughly comes back every couple of months). Some blood test results are as following. Component Your Value Standard Range TISSUE TRANSGLUTAMINASE IgG 0.31 Index <=0.90 Index Tissue transglutaminase IgA 0.96 Index <=0.90 Index My doctor said that result is unspecific, and I unlikely have celiac disease, since I do not have other abdominal symptoms. For reference, I do have frequent constipation, excessive gas, frequent canker sore, etc. Do you think an upper endoscopy is recommended? I am a little hesitate considering the risk of this procedure and the fact that my symptoms are not that bad. I appreciate all suggestions.  
    • Hello, I see you posted this a long while ago, and perhaps--I hope-- it's no longer a matter of concern, but I thought I'd mention that shortly before I was diagnosed for celiac's, I had distinct yellow blotches on the corners of my eyelids toward my nose. Some months after I had stopped eating gluten, the yellow gradually went away, and--as it just reappeared now several years later, I googled the issue again.  I am only speculating here, but I do believe it is related to liver problems, which, in turn, are related to celiac's. I don't think liver function tests cover all aspects of liver health. I say this because when I was pregnant I developed a temporary liver condition called interhepatic colestasis of pregnancy (ICP), but my liver function tests had been fine. (The condition is diagnosed based on bile levels in the blood, not on liver function). I discovered upon some research that (of course!) ICP  can be associated with celiac's disease.  My hunch is this-- that celiac's presents two problems to the liver: 1) the malabsorption of nutrients--esp. Vit. K2-- that are vital liver health; 2) since gluten registers as a toxin to the immune system (I think?), perhaps the liver gets overloaded processing so much toxic material. Or perhaps there's some other reason. At any rate, poor liver health and celiac's do seem to be linked, according to a few articles I've found. Anyway, hope your problems are resolved now.  
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,685
    • Most Online
      3,093

    Newest Member
    jhc
    Joined