Get email alerts Get E-mail Alerts Sponsor: Sponsor:

Ads by Google:

   Get email alerts  Subscribe to FREE email alerts

  • Announcements

    • 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. For Additional Information: Subscribe to: Journal of Gluten Sensitivity

Celiac Vs Wheat Allergy

5 posts in this topic


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.


Share this post

Link to post
Share on other sites

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.


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.


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.


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.


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

  • Forum Statistics

    • Total Topics
    • Total Posts
  • Topics

  • Posts

    • New to Celiac!
      I had a few meltdowns in the grocery store at first, walking out empty handed. Of course I lived on junk food before going gluten-free and the idea of eating plain whole foods seemed foreign to me. I'm not much of a cook! Definitely, eating out is the hardest part. Being spontaneous is going to have to be a thing of the past. While I always carry non-perishable gluten-free food in my purse for those "just in case" times, it's hard to carry a whole meal. (Lara bars are good but not THAT filling.) That means planning ahead. If you either eat before you go, after you go, or even bring food to eat while there, you pretty much need to know you ARE going ahead of time. So I keep the freezer full of individual meals that can be thawed or cooked in the microwave at a moment's notice. That can mean a one bowl meat/rice/veggie dish, some Against the Grain frozen pizza, or even a sandwich on gluten-free bread. Depending on where you live there might actually be a safe restaurant or two in your area. Of course unless they are a totally gluten-free facility there is always a chance of getting glutened no matter how safe their practices are. I think I just read here the other day about someone finding a crouton in the bottom of their salad bowl. Mostly it doesn't happen but there aren't too many of us who haven't been glutened at a "safe" restaurant at least once. Also, I have seen that some folks have trouble talking their friends into eating at only those places that have gluten-free menus and safe practices. That's why not only do you need to educate your family, but your friends too. If they care about you they will listen, learn about, and heed your need for safe gluten-free foods. Another thing to think about - if you're out shopping with your friends and it takes longer than anticipated, instead of relying on a Lara bar or two, there is usually a grocery store nearby. You can run in and pick up something there. Fresh fruit, certain cold cuts, a pre-made salad (as long as there are no croutons), even a bag of Lay's potato chips. Once you've become experienced at reading labels you can be assured of eating safely. Kraft products and Con-Agra (and a few others) will ALWAYS list any gluten ingredients on their labels. Those are big parent companies that have many many brands under their names. It will take you a while but before you know it, all this will become second nature to you. I promise.
    • Pie Crust Recipes
      Hello there. I made an entire recipe book with all kinds of gluten free fool proof recipes. I usualy use coconut flour from Bob's Red Mill. I find it works the best. Also, you can use regular all purpose flour. 2 cups of flour, 1/2 tsp salt, 8 Tb butter (chilled), 1 large egg (lightly beaten), 8-10 Tb ICED water.
    • Restless Legs Syndrom (rls)
      RLS is significantly more prevalent among the celiac population than the general population, so I think there's definitely a correlation. Unfortunately, it doesn't aways go away once you go gluten free. There's also a link between RLS and inflammation, and, for me at least, most of my post-glutening symptoms can be linked back to generalized inflammation.  For me, RLS is one of the first indications for me that I've been glutened (right after arthritis/muscle aches and dry mouth), though it's more of a "restless body syndrome" since it doesn't confine itself to my legs. I'm fortunate that it goes away as long as I'm gluten-free, I know many people aren't so lucky. This last time (currently recovering from being glutened at Thanksgiving *sigh*) I ended up getting up and playing video games till 4 in the morning. In retrospect, I probably could have used that time to do dishes or something more productive... Only thing that ever works for me is to get up and move around and stretch as much as possible, I've been known to do some 2 am yoga, I know my dad used to go for walks around the neighborhood. Don't resist it, don't lay in bed and try to stay still, I really think that's the worst thing you can do. Get up and use your muscles and tire them out and hopefully that will help. If you have flexibility in where you have to be and when the next day, you can always try to do productive things and then sleep in once things have calmed down. Otherwise, caffeinate the next day and hope the next night will be better.
    • New to Celiac!
      There is a grieving period, especially around the social impact and this is completely normal. To get your family to understand, the best thing you can do is point them at some reputable online sources for information. As you implement your gluten-free diet you will make mistakes and get sick. Just pick up and keep going. You will likely notice your reactions getting much worse with accidental exposure the longer you are gluten-free. I would recommend getting some follow up testing like a vitamin panel and a bone density scan. It's also common to have thyroid issues, so you may want that checked as well. It takes time to get used to, but it's doable. I would recommend investing in a foodsaver. It's been a God send for bringing meals on the go. 
    • Celiac Night Vision
      Hi PCB, You sure have a mystery symptom there.  Some other things that might change with the seasons, perhaps switching from drinking tea to coffee, or maybe eating less soup in warm months? Since your symptoms vary with the seasons it sure seems like they could be related to allergies.  I think if you read up on birch allergy you'll find that some people with birch allergy also react to celery.  Often enough it's not just one plant species that causes allergic reactions but a family of related plants. The numbness in your toes is another clue, of what I am not sure though.  I assume your blood sugar is ok.  I knew a fella with high blood pressure that had tunnel vision sometimes but that's different also. How about trying an anti-histamine next time the scotoma occurs to see if it causes any  improvement?  If it results in an improvement in symptoms that might mean the cause is an allergic reaction. Some other things to consider are possible low thyroid and selenium. Myself I don't eat nightshades or soy or dairy.  And I don't have any scotomas at night.  I am also low carb and mostly paleo.  For some reason the hair on top of my head is getting a little thin though.  Can't win 'em all as they say.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
    • Most Online

    Newest Member
  • Members