Jump to content

Follow Us:  Twitter Facebook RSS Feed            




   arrowShare this page:
   

   Get email alerts  Subscribe to FREE Celiac.com email alerts

 
Ads by Google:
Celiac.com Sponsor:                                    


Photo
- - - - -

Eggs Intolerance?!


  • Please log in to reply

12 replies to this topic

#1 Februaryrich

 
Februaryrich

    Community Member

  • Advanced Members
  • PipPipPip
  • 60 posts
 

Posted 18 September 2011 - 06:51 PM

I seem to be intolerant to eggs along with gluten. I still don't know if it's the eggs but everytime I eat Miracle Whip (mayo dressing), my muscles get tighter and it's almost as if I have been glutened (without the awful neurological symptoms). I was wondering if I was the only one? I always see people with soy and dairy, but what about EGGS?!

:)
  • 0
Gluten free since 01/09/11
Food intolerance to be determined!

Celiac.com Sponsor:

#2 eatmeat4good

 
eatmeat4good

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 1,699 posts
 

Posted 18 September 2011 - 06:56 PM

Doesn't Miracle Whip have Soy in it??
I thought it did. Just googled and it does have soy.
Basically you can develop an intolerance or allergy to any food.
Shortly after going gluten free, I started reacting to eggs.
There is another thread on egg intolerance/sensitivity...put that in the search box and you will come up with what others have said.
Due to the leaky gut letting food particles through to the bloodstream, it is common for the body to start reacting to other foods. The intolerance may go away and you can start eating the food eventually if it is not a true allergy.

I had to give up eggs, dairy and soy. Every time I test eggs and dairy I get sick again. But I want them back so I test every few months. Soy doesn't seem to make me all that sick, but I avoid it because of Hashimoto's.

Yes, there are many here who can't tolerate eggs...I'm sure other's will post too.

It could be the soy too.
  • 0
Healing is a matter of time, but it is sometimes also a matter of opportunity.
--Hippocrates

#3 Marilyn R

 
Marilyn R

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 1,486 posts
 

Posted 18 September 2011 - 08:12 PM

I had allergy skin prick testing because it seemed like everything I stuck in my mouth was making me sick.

I scored a 3 on egg yolks. The more common allergin is egg whites. I didn't have a score on soy, but soy makes me sicker than a dog. The Allergist didn't seem all that surprised, and explained the differences in food allergens and food intolerances. I scored high (4) on a few food items that I never would have guessed were causing me problems. (Turkey, pecans),

But I still eat eggs, just not everyday. If I eat them in moderation and space them out, I'm fine. I've never had a bad
reaction from eggs like I have with Gluten, soy or dairy...but that doesn't mean your experience will be similar.
  • 0
Positive improvement from elimination diet. Mother dx'd by Mayo Clinic in late 1980s. Negative blood tests and Upper & Lower GI biopsy. Parathyroidectomy 12/09. Recurring high calcium level 4/10. Gluten-free 4/10. Soy & Dairy Free 6/10. Corn free 7/10. Grain free except rice 8/10. Legume free 6/11. Fighting the battle of the battle within myself, and I'm going to win!

As of 2/12, tolerating dairy, corn, legumes and some soy, but I limit soy to tamari sauce or modest soy additives. Won't ever try quinoa again!

Discoid Lupus from skin biopsy 2011, discovered 2/12 when picking up medical records. Systemic Lupus Dx 6/12. Shingles 10/12.

#4 domesticactivist

 
domesticactivist

    Kitchen Liberator

  • Advanced Members
  • PipPipPipPipPipPip
  • 952 posts
 

Posted 18 September 2011 - 08:19 PM

Do you get the same reaction if you just eat a plain egg? I'm very suspicious of processed products in general.

That said, it's turned out that I have an intolerance to eggs. But my symptoms are nothing like from gluten. I just get potently sulfurous gas!!! I had one bite of a deviled egg and one bite of a brownie made with eggs last week and farted constantly for at least three days.

I'm curious to find out if it is just the yolks that are causing the problem, because with no milk, eggs, or grains it's pretty hard to make anything resembling a pancake, cookie, bread, etc. I'm kind of hoping egg whites are doable.
  • 0
Our family is transitioning off the GAPS Intro Diet and into the Full GAPS Diet.
Gluten-Free since November 2010
GAPS Diet since January/February 2011
me - not tested for celiac - currently doing a gluten challenge since 11/26/2011
partner - not tested for celiac
ds - age 11, hospitalized 9/2010, celiac dx by gluten reaction & genetics. No biopsy or blood as we were already gluten-free by the time it was an option.
dd - age 12.5, not celiac, has Tourette's syndome
both kids have now-resolved attention issues.

#5 gluten free overseas

 
gluten free overseas

    Community Member

  • Advanced Members
  • PipPipPip
  • 71 posts
 

Posted 19 September 2011 - 02:31 AM

My son is intolerant to eggs (as well as gluten and casein). There's really no way to make a quiche or anything like that, so you'll have to pretty much give up the foods where eggs are the main ingredient. However, if you are baking without eggs, there are lots of good substitutes. Ener-G egg replacer is sold at health food stores or whole food stores, and it works great for bread, pancakes etc. Sometimes, I use ground flaxseed and some water (1 T. flaxseed plus 3 Tablespoons hot water--let it sit for a minute or two, it get's all gooey). Sometimes, I use pureed prunes (like babyfood) for things that need to be really gooey like brownies. Applesauce (unsweetened!)is another good substitute for eggs. There are some good cookbooks out there!
If a recipe calls for more 3 or more eggs, it's going to pretty much flop to try to use these substitutes--it only works for recipes that only take one or two eggs.
Good luck!!
  • 0

#6 domesticactivist

 
domesticactivist

    Kitchen Liberator

  • Advanced Members
  • PipPipPipPipPipPip
  • 952 posts
 

Posted 19 September 2011 - 07:21 AM

I used to do those subs when I had a vegan husband. But now I don't eat flax or the stuff in egg replacer, either. Fruits don't work as leavening or binder, though they are tasty and moist. My partner uses coconut flour a lot and those recipes use at least twice the eggs you'd expect. Usually when the family eats eggs they are used as a protein source, even if fruit worked in a recipe it would not have similar nutritional value. I think I'm out of luck on this one.
  • 0
Our family is transitioning off the GAPS Intro Diet and into the Full GAPS Diet.
Gluten-Free since November 2010
GAPS Diet since January/February 2011
me - not tested for celiac - currently doing a gluten challenge since 11/26/2011
partner - not tested for celiac
ds - age 11, hospitalized 9/2010, celiac dx by gluten reaction & genetics. No biopsy or blood as we were already gluten-free by the time it was an option.
dd - age 12.5, not celiac, has Tourette's syndome
both kids have now-resolved attention issues.

#7 a1956chill

 
a1956chill

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 1,365 posts
 

Posted 19 September 2011 - 02:50 PM

I seem to be intolerant to eggs along with gluten. I still don't know if it's the eggs but everytime I eat Miracle Whip (mayo dressing), my muscles get tighter and it's almost as if I have been glutened (without the awful neurological symptoms). I was wondering if I was the only one? I always see people with soy and dairy, but what about EGGS?!

:)

Miracle Whip does have soy (soy oil) in it .


I am intolerant of eggs :( . Of all the things I have had to remove from my diet Eggs have been BY FAR the hardest.
I am gluten and soy free . I do not say that I am egg free even though I do my best to avoid them in my diet.I can tolerate very very small amount of egg in baked product so I will on occasion have Udi's bread.
  • 0

Gluten free Oct/09
Soy free Nov/10

numerous additional intolerances,, i.e. If it tries to kill me I do not eat it .
After 40+ years of misdiagnoses I was diagnosed with:
Dermatitis Herpetiformis : Positive DH biopsy...... Celiac :based on DH biopsy and diet response.

Osteoporosis before  age 50
Hashimoto's thyroiditis disease .

Diagnosed type 2 Diabetes 

Osteoarthritis

Gilbert's Syndrome , confirmed by gene testing


#8 Juliebove

 
Juliebove

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 3,650 posts
 

Posted 19 September 2011 - 08:23 PM

I have an IgG allergy to eggs. They give me the big D.
  • 0

#9 burdee

 
burdee

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 1,400 posts
 

Posted 23 September 2011 - 05:10 PM

I seem to be intolerant to eggs along with gluten. I still don't know if it's the eggs but everytime I eat Miracle Whip (mayo dressing), my muscles get tighter and it's almost as if I have been glutened (without the awful neurological symptoms). I was wondering if I was the only one? I always see people with soy and dairy, but what about EGGS?!

:)


I had a high moderate reaction to egg whites on an ELISA (blood) test for IgE, IgG and IgA mediated allergies. My egg reaction was an IgG mediated reaction. My husband took the same test and reacted to egg yolks, but not egg whites. My egg reaction explains why I get very ill (nausea, pain) after getting flu shots (which are cultured in eggs). I also react to wines which are 'fined' with egg white. Because I'm also allergic to soy, I make my own mayonnaise from cashews. I use flax meal or egg replacement for baking.
  • 0

Gluten, dairy, soy, egg, cane sugar, vanilla and nutmeg free. Enterolab diagnosed gluten/casein intolerant 7/04; soy intolerant 8/07. ELISA test diagnosed egg/cane sugar IgG allergies 8/06; vanilla/nutmeg 8/06. 2006-10 diagnosed by DNA Microbial stool tests and successfully treated: Klebsiella, Enterobacter Cloaecae, Cryptosporidia, Candida, C-diff, Achromobacter, H. Pylori and Dientamoeba Fragilis. 6/10 Heidelberg capsule test diagnosed hypochloridia. Vitamin D deficiency, hypothyroiditis, hypochloridia and low white blood cells caused vulnerability to infections. I now take Betaine HCl, probiotics, Vitamin D and T3 thyroid supplement to maintain immunity.


#10 mommida

 
mommida

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 2,945 posts
 

Posted 24 September 2011 - 05:43 PM

There are a lot of substitutes for eggs.
Like someone said, don't go chasing after a recipe that takes 3 or more eggs. Some people use tofu in typical "egg" meals. (IMO yuck)
I can't think of the break down of the vinegar & baking soda egg substitute but you can get some lift to baked goods with that. A perfect example is in the "wacky cake" recipe from the depression era (convert with a gluten free flour blend).
I also like to use gelatin as an egg replacer.

By the way my Celiac daughter has an Eosinophilic reaction to eggs. I think my sensitivity to eggs is caused by too much gut damage from Celiac.
  • 0
Michigan

#11 Looking for answers

 
Looking for answers

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 561 posts
 

Posted 24 September 2011 - 06:39 PM

My son is intolerant to eggs (as well as gluten and casein). There's really no way to make a quiche or anything like that, so you'll have to pretty much give up the foods where eggs are the main ingredient. However, if you are baking without eggs, there are lots of good substitutes. Ener-G egg replacer is sold at health food stores or whole food stores, and it works great for bread, pancakes etc. Sometimes, I use ground flaxseed and some water (1 T. flaxseed plus 3 Tablespoons hot water--let it sit for a minute or two, it get's all gooey). Sometimes, I use pureed prunes (like babyfood) for things that need to be really gooey like brownies. Applesauce (unsweetened!)is another good substitute for eggs. There are some good cookbooks out there!
If a recipe calls for more 3 or more eggs, it's going to pretty much flop to try to use these substitutes--it only works for recipes that only take one or two eggs.
Good luck!!


You can try Chia seeds too...if you soak them for a few minutes they create a gooey gel that makes a decent substitute!
  • 0
2010- Gluten, Soy, Corn, Dairy, Eggs, Nut free. Sugar, non-gluten grains lite(Yes, still plenty to eat!)
2010-Doctor diagnosed me as Celiac then took diagnoses back, then said avoid gluten for life
2009 Low T3 thyroid hormone, muscle twitching and adrenal fatigue
2006- Elevated Speckled ANA. GI suggested Celiac. Started gluten-free diet, but sloppily
2005 - Thought I had wheat "allergy." Stopped eating bread, oats problem too
College years - Still vegan -sickest point in life. Every classic celiac symptom
Teenage years - Stomach pain prompted veganism -> BIG mistake!
Child - Awful gas, D, C. Chronic infections, appendix and tonsils removed

#12 biancanera

 
biancanera

    New Community Member

  • Advanced Members
  • Pip
  • 21 posts
 

Posted 01 February 2012 - 07:40 AM

I'm allergic to egg yolks myself, but I'm unsure it's gluten related. I know since I was a baby I was allergic to sulfur-based medication as well.
  • 0

#13 burdee

 
burdee

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 1,400 posts
 

Posted 01 February 2012 - 11:28 AM

I no longer have to make my own mayonnaise from cashews. Earth Balance and Veganaise both offer dairy/soy/egg free varieties of mayonnaise. I've used both and the tastes are similar. So I'll buy whichever is the best price next time. So nice to have more egg/soy/dairy free products to sub for egg products.
  • 0

Gluten, dairy, soy, egg, cane sugar, vanilla and nutmeg free. Enterolab diagnosed gluten/casein intolerant 7/04; soy intolerant 8/07. ELISA test diagnosed egg/cane sugar IgG allergies 8/06; vanilla/nutmeg 8/06. 2006-10 diagnosed by DNA Microbial stool tests and successfully treated: Klebsiella, Enterobacter Cloaecae, Cryptosporidia, Candida, C-diff, Achromobacter, H. Pylori and Dientamoeba Fragilis. 6/10 Heidelberg capsule test diagnosed hypochloridia. Vitamin D deficiency, hypothyroiditis, hypochloridia and low white blood cells caused vulnerability to infections. I now take Betaine HCl, probiotics, Vitamin D and T3 thyroid supplement to maintain immunity.





0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users

Celiac.com Sponsors: