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Having Celiac And Other Intolerances

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This may seem like a silly question. I was very recently diagnosed and have been reading alot on the boards about having other intolerances as well as Celiac. I am still trying to figure out how to get gluten completely out of my diet and as a result am still intermittently sick. I am pretty sure I am lactose intolerant since I seem to get sick every time I have milk/cheese etc. Beyond that, for the people who have other intolerances (xanthum gum etc) how did you know? What are the common other intolerances that I should look out for? Any advice?

Thanks!! :)


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Common sensitivities are wheat, corn, dairy, soy and eggs. It is because they are found in abundance in our foods.

It is actually easier in my opinion to eat fresh veggies, fruit and meat. It requires cooking, but at least you know what you are getting. And figuring out your intolerances is a lot easier.



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I would also recommend starting out with naturally gluten-free foods. I would stick to a basic diet of meats, rice, fruits and veggies. Once you start to feel better from removing all the gluten then you can start figuring other things out. If you think dairy is an issue, then cut it out.

Once you are stable and want to add foods back in, I would keep a food diary. I would just make notes when I didn't feel well and I could eventually see a pattern. With mine, I figured out that I can't have nightshades. I can have a handful of potato chips if that is all I have. If I follow that with spaghetti sauce then I will really get sick. I really didn't find a better way than trial and error and keeping track of everything.

As far as chemical and other things are concerned, I found I am very sensitive to them now. I never had a problem before but because I eat so healthy now, I can't tolerate much of that at all. I don't usually eat many processed foods because it is just easier.

Good luck!


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Start with obsessively eliminating EVERY possible source of gluten. If you notice difficulties digesting lactose (milk sugar), you could take 'lactaid' tablets when you want dairy products. If you still have symptoms after using 'lactaid' for dairy, you could have CASEIN (milk protein) allergy. You can then try eliminating ALL sources of dairy (casein, whey, rennet, lactose) to see whether that helps.

Elimination diets are not the best way to determine other food allergies. Even if you eliminate all but what people tell you are 'safe' foods, like turkey, rice and fresh vegies, you COULD have turkey, rice or vegie intolerances. A better route would be testing for food allergies. Enterolab tests for milk, egg, yeast and soy sensitivities, as well as gluten intolerance. ELISA blood tests can detect allergic reactions (IgG antibodies for 100 different commonly eaten foods). However you must be actively eating the foods when you give the blood sample for the tests. Enterolab tests can detect IgA antibodies up to a year after you stop eating foods which bother you. However they only test 5 of the 8 major allergen sources.

I have 5 food allergies/intolerances (including gluten). Enterolab tests detected my gluten, dairy and soy antibodies. ELISA test detected the egg and cane sugar allergy. However I also had bacterial imbalance (too much bad bacteria and no bifidobacteria, a good bacteria). So I also had 'symptoms' until I was treated for Klebsiella and given high dose probiotics to 'reseed' the good bacteria and restore a healthy balance.

So do your best to totally eliminate gluten from your diet. Then determine lactose or casein sensitivity. Next test for any remaining problems. Eating 'naturally' gluten free foods like fresh fruit, vegies, meats, won't work, if you have allergies to any of those 'natural' foods.



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    • Yes, there are other grains that have gluten but they don't have the TYPE of gluten that affects celiacs. Celaics can not have the gluten in wheat, barley, & rye. Corn has gluten but it is not the kind of gluten we react to. I actually use corn gluten in my garden as it prevents weed seeds from sprouting. LOL! Hey, it works great! Read these: Gluten is the name for the protein in grains. All grains contain protein that is theoretically gluten but people with celiac disease and most other gluten allergies only react to the form of gluten found in wheat (including spelt, kamut, triticale and all varieties of wheat), barley, and rye. From:   I've run across another gluten urban legend that needs to be dispelled: the idea that people with celiac disease and non-celiac gluten sensitivity actually react to gluten in all grains, not just wheat, barley, rye and sometimes oats. This just isn't true, despite what you might have heard or read. People who react to the gluten protein found in wheat, barley and rye don't automatically need to avoid rice, corn, millet, sorghum and other grains. From:   There are some unsavory sites out there in internet land that will tell you celiacs cross react to all grains. They generally have something to sell, a book, a video, some vitamins or other things. They use scare tactics to sell what they are selling. These claims simply are not true. If they were, then all the people on this site who have gotten well while not eating wheat, barley & rye but continuing to eat rice, quinoa, corn & so forth would not have gotten well; they would be dead by now & there would be no "old timers" on this site because they would have eventually died from eating grains other than wheat, barley & rye. Celiacs can develop sensitivities to other foods, even foods like cabbage or lettuce or potatoes or even rice or maybe only brown rice but that does not mean they are reacting b/c of gluten in those things. You may be doing great since eliminating rice from your diet and that is wonderful that you figured out that it affects you but that does not mean the rice contains the kind of protein that celiacs can not tolerate.  
    • Working a modifying a recipe to be both Vegan and Grain free. I am a bit low on funds right now and can not test it. Feed back is welcome and if you do it perhaps  get me a grams breakdown for duplication. 1 cup almond flour
      ½ cup unsweetened shredded coconut
      1 teaspoons cinnamon
      1 teaspoons apple pie spice
      1 teaspoon baking soda
      ½ teaspoon salt
      ¾ cup unsweetened applesauce
      ½ cup almond butter
      ½ cup Maple/Agave
      2 Tablespoons soft coconut oil
      2 Tablespoons Ground Flax Seed combined with 5 table spoons water whisked and set aside
      1 medium apple, diced small (about 1¼ cups)
      1 cup chopped pecans
      ¼ cup flax seeds

      Preheat oven to 350° F and grease a 9 x 13 inch baking pan.
      In a mixing bowl, whisk together the almond flour, coconut, cinnamon, baking soda, and salt.
      Add the applesauce, almond butter, honey, coconut oil, and ground flax mixture. Beat with a mixer until everything is incorporated.
      Stir in the diced apple, pecans, and flax seeds.
      Spread the batter in the prepared pan and bake for 25min
    • Sorry - didnt realize you couldnt see it. Talked about all grains having gluten.  
    • We can't see the video carle.  The site is banned from celiac com for spamming. Not having seen it, I'd guess they are selling something?
    • Sorry Doit, Ok, I think I see what you are talking about.  The serum IgA test?  The serum IgA is to verify if your body does make IgA antibodies.  Not all of us make that particular antibody type.  you do make IgA antibodies though, and your reading is fairly high.  the way I understand it, the serum IgA is not specific to celiac disease.  It does indicate a level of antibody activity though.  So perhaps you are fighting an infection or something?  Or it is celiac and for some reason your blood levels of antibodies are not high enough to detect right now. The below info on serum IgA is from Quest Labs. ******************************************************************** Test Highlight IgA, Serum    Clinical Use Diagnose IgA deficiencies Determine etiology of recurrent infections Diagnose infection Diagnose inflammation Diagnose IgA monoclonal gammopathy Clinical Background IgA is the first line of defense for the majority of infections at mucosal surfaces and consists of 2 subclasses. IgA1 is the dominant subclass, accounting for 80% to 90% of total serum IgA and greater than half of the IgA in secretions such as milk, saliva, and tears. IgA2, on the other hand, is more concentrated in secretions than in blood. IgA2 is more resistant to proteolytic cleavage and may be more functionally active than IgA1. IgA deficiency is the most prevalent isotype deficiency, occurring in 1/400 to 1/700 individuals. Many patients with IgA deficiency are asymptomatic, while others may develop allergic disease, repeated sinopulmonary or gastroenterologic infections, and/or autoimmune disease. Individuals with complete absence of IgA (<5 mg/dL) may develop autoantibodies to IgA after blood or intravenous immunoglobulin infusions and may experience anaphylaxis on repeat exposure. Elevated serum IgA levels are associated with infection, inflammation, or IgA monoclonal gammopathy. Method In this nephelometric method, anti-human IgA binds to IgA in the patient sample, forming an insoluble complex. The amount of light scattered by this insoluble complex is proportional to the concentration of IgA present in the sample.   ********************************************************************
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