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Trying To Figure Out "glutened"...
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4 posts in this topic

Hi all,

Only recently diagnosed at 45, and ate lots of wheat. Seems like my symptoms were more hidden in background (wreaking havoc!)...but actual GI symptoms weren't so apparent. So it's been about 7 months...and I only once (that I know of) tried to see what would happen with about a tablespoon of regular stuffing on Turkey Day. I seemed to have the typical GI repsponse, so I gathered that I'm becoming more sensitive now that I'm off gluten. But recently, I'm having some really bad days, here and there, out of the blue. No gluten (as far as I can tell), but it's when I'm having more sugar in a baked gluten free food (today, it was trying Betty Crocker gluten free cookies). I'm sitting here with stabbing pains in my gut and bloating/gas....Would you think that this is a sensitivity issue, or an issue with another ingredient? I didn't make them with butter, but with Smart Balance (but I believe there is a bit of casein in the orig type, which is not great for me with milk allergy).

It has happened a couple of mornings after scrambled eggs...but also had gluten-free Udi's muffin with it. But have had this many many times with no problems.

Any ideas for me? I read about how people can pin point ingredients and what "got them" and am completely baffled as to how they can figure it out!

Thanks for any info...

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A food and symptom diary is the best way to correlate with reactions and what you ate because sometimes the reactions are delayed. And keep your diet simple and whole foods as much as possible until you heal so you know what's in your food. :)

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I went completely dairy free for a while, including taking out butter and switched it for the same as you mentioned (Smart Balance). It seemed ok for a week or so, but then I started reacting, including stomach pain and foot cramps. That was a few months before I started eating gluten-free. After doing some research about soy I went back to butter and even make my own mayo with light olive oil. If you're allergic to dairy butter might not be an option for you, but I'd suspect it might be an issue with the soy. I've read on here that there are soy and dairy-free alternatives to butter / margarine.

At the moment, butter is about the only dairy I consume, fwiw.

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Earth Balance makes a soy-free version of its spread. :)

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