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

Celiac Vs Wheat Allergy
0

5 posts in this topic

Ok,

I have lots of gas and multiple bowl movements/day. I also have low iron, low zinc, and poor night vision. I don't have stomach pains though.

I talked to my doctor about it and he told me just to try the diet and I do feel better on it and have a lot more gas and brain fog when I do eat wheat although I'm not super sensitve to it. I'm really just wondering if I have celiac or a wheat allergy. I can't really find a clear distinction when I search for it.

Mostly I'm wondering this because I'm having a horrible time with the diet mostly because I probably have some form of a syndrome (polycystic cystic ovarian syndrome) that prevents me from eating high glycemic foods like potatoes, rice and corn and I don't know what to eat anymore! Oh, and I'm allergic to soy. I can eat lots of veggies, fruit, meat and dairy, but that doesn't do it for me. I also have a history of eating disorders so I'm having a hard time eating the higher calorie substitutes because I don't want to gain weight. It is kind of a triple whammy for me to since 1. they are higher in calories, 2. I'm more sensitive to the high glycemic index foods they are made from, and 3. now if my villi are all happy they can absorb more.

I think I'm going to try the York lab panal in December when I have some money but right now I'm very poor, in vet school, and have no insurance so I'm just wondering if I really have it. I have something, but how do I know if it is celiac or a wheat allergy?

Thank you and sorry for being so negative. You guys are always so supportive and I'm just a little frustrated with it right now.

0

Share this post


Link to post
Share on other sites


Ads by Google:

The difference between a wheat allergy and a gluten intolerance is the portion of the immune system reacting to the wheat protein. In the case of a wheat allergy, it's IgE molecules that bind with wheat protein and wreck havoc. In the case of a gluten intolerance, it's the IgG (and IgA) molecultes that do it. Additionally, with a wheat allergy, you can eat oats, and (depending on the severity), barley and rye.

It's tricky to tell the difference without doing any medical tests, given that the symptoms of gluten intolerance overlap with the symptoms of a wheat allergy in some people. You could always give oats or rye a try and see if you react to that the way you react to wheat. The fact that you have nutrient deficientcies, however, points towards poor absorbtion, which is a feature of gluten-intolerance, and not a wheat allergy. If you are gluten intolerant, you must avoid ALL gluten, whether you are super sensitive or not.

I understand that difficulty of dealing with high-glycemic index foods - I'm hypoglycemic myself. The key here is that the sum of your meal needs to have a low glycemic load. That does allow some portion of the meal to include higher glycemic foods, as long as it is balanced with foods that slow the release of sugars into the bloodstream so you don't require a level of insulin output you can't support. Of course, it doesn't make it realistic to eat a lot of high carb meals, but there are a lot of other options out there.

You may find it easier to focus on whole foods, and not substitutes for gluten-filled foods. For instance, you could make a stir fry with vegetables and chicken breast, cooked with some canola oil, and served over brown rice. With plenty of vegetables, and a cup of rice, you're looking at a very filling lunch or dinner for 400-500 calories that is full of nutrition and enough protein and fat to keep you from needing a quick burst of insulin to deal with the blood sugar increase. Or you can make a meaty chili that goes relatively light on the beans (replaced by lower-glycemic vegetables) that has enough protein, fat, and fiber. Of course, you may be more or less sensitive to carbohydrates, but most everyone with issues surrounding their blood sugar and/or insulin merely need to find the proper ratio that their body can handle.

As long as you keep your total calories down, you won't gain weight, but as you noted, you will start absorbing nutrients better and you may find your weight unstable for a few months. Realize that your body is adjusting to being healthy, and a weight gain you see now need in no way be a permanent gain. Keep doing the research you're doing, and you'll find, in a few months, you've gotten a lot of inormation that makes these decisions much easier.

0

Share this post


Link to post
Share on other sites

Thanks for the response, Tiffany!

I really appreciate it. I'm kind of lost right now. I think I will get tested during Christmas when brain fog is ok because I'm really wondering if there is something else going on. I think I need tests in order to make me commit because it is really hard! It is ok most of the time but I have crazy cravings or I want to eat for convenence. I am trying to come up with new and easy meal ideas too. Thanks.

0

Share this post


Link to post
Share on other sites

Have you been tested for hypothyroidism? Brain fog and polycystis are both symptoms of Hypothyroidism also. You might get checkout for it also.

0

Share this post


Link to post
Share on other sites

Yes, I've been tested for hypothyroidism many many times. Thank you for mentioning because it is a real common problem and I think a lot more people need to be tested for it. My TSH is always between 1 and 1.5 which is really good.

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
      921,551
  • Topics

  • Posts

    • Hi Kasia2016, Yes, celiac disease symptoms can vary widely.  Some people have no symptoms, we call that silent celiac.  Other have difficulty walking (gluten ataxia), skin rashes (dermatitis herpetiformis), and thyroid disease (Hashimoto's thyroiditis).  The list goes on and on.  GI symptoms can vary widely too, from mild symptoms at times to severe symptoms.
    • Hi egs1707, Welcome to the forum! Irene is right, you should not be gluten-free until all testing is completed.  The celiac disease tests are checking for immune system reactions and damage, and when you go gluten-free that starts to decline.  So the tests may not show the true immune reaction that is going on or the normal damage.  They may not show any damage in fact and you could get a false negative diagnosis.  You body starts healing and out the window go the test results.  Your doctor gets an "F" grade if they told you to go gluten-free now. But you aren't alone in having a doctor who doesn't understand the celiac disease testing process.  Many of them are woefully ignorant of proper testing for celiac disease.  That why the current estimate is somewhere in the range of 85% of celiacs in the USA are undiagnosed.  It doesn't help when doctors screw up the testing themselves.  Or refuse to test people.  Which is also far too common. I was vegetarian for 5 years.  I am not anymore and don't recommend it.  It is hard enough living gluten-free and finding safe food to eat and adequate nutrition for healing a damaged body.  I used to eat a lot of soy products when I Was vegetarian, but now soy makes me physically sick.  We can sometimes develop reactions to foods we eat a lot of while our guts are inflamed IMHO.  Soy is not a healthy food anyway from my reading. I can't do dairy now but may people who start out lactose intolerant end up being able to eat dairy after they have recovered. The best advice I can give is to avoid as much processed food as you can, and eat mostly whole foods you cook yourself at home.  When you do cook, cook big, and freeze the leftovers.  That way you can quickly take a small portion of food out of the freezer and reheat it.  Being celiac it is more important to learn how to cook.  Unless you are wealthy all those gluten-free processed foods add up quick.  Plus gluten-free processed foods often are lacking in fiber and vitamins. You'll want to watch out for vitamin deficiencies also.  Since celiac disease damages the villi in the small intestine, the vitamins and minerals etc are not digested and absorbed well.  So celiacs can be low on vitamin D, calcium,  and one other one I forget.  Vitamin B-12 may be low also ( it is important for nerve health).  Then there are some vitamins that vegetarians tend to have problems getting enough of also to consider. Adjusting to living with celiac disease means adjusting to a new diet and some lifestyle changes.  There's lots of us that make that change every year though, it's not impossible.  You will most likely end up eating better, more nutritious food than many of your peers.  And you will avoid a pletora of additional health concerns that can come along with untreated celiac disease. Learning to cook can be an adventure and you may enjoy it once you start.  you may find your taste in foods changes once you have been gluten-free for a while too. Recovery from celiac disease can take some months.  The immune system is very serious about protecting us and doesn't give up quickly.  Also it always remembers so it will react to even small amounts of gluten.  I live with gluten eaters at home and I do fine.  I just am careful about rinsing dishes off and so forth before using them. There is a Newbie 101 thread at the top of the coping with forum subsection.  It may provide some helpful info.  
    • That's great to hear you are feeling better Nightsky.  I really think when our GI systems are in distress already that it doesn't take much to set off symptoms.  Once I eliminated the other foods that cause me symptoms that helped a lot too.  And added some extra vitamin D to my diet and selenium. Many of us have developed reactions to other foods besides gluten and need to avoid them to keep symptoms at bay.  For me nightshades, carrots, soy, dairy, and celery all cause symptoms.  It took me awhile to figure out all those food culprits, but it made a big difference getting them out of my diet. But we are all individuals, and our bodies react individually.  So you may or may not have additional food intolerances develop. Celiac is one of those life journey things and we learn as we go.  Just keep the bottle of aspirin handy!
    • I know that Lea & Perrins Worcestershire Sauce  in the US is gluten free, I also know that in Canada it is NOT. This is a very reliable site: http://www.glutenfreedietitian.com/vinegar/ But it is in the US. I'm agast that the Irish Celiac Society says malt vinegar is gluten free.  I wouldn't use it. No sense taking any chance at all.
    • 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. 
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,644
    • Most Online
      3,093

    Newest Member
    moojoo
    Joined