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I have been gluten free since December of 2011. My mom is celiac and i am also, so i knew quite a bit about what i could and couldnt eat. I have had problems with eating any bread or bread type foods since April. Each time i try with in a few hours (2 or less) the food has completely gone thru me. I am so confused as to what to do or why this is happening. I am very very careful about what i eat. As my dr said i need to read every label, which i do. Please give me some advice.

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It could be that you're sensitive to soy or one of the gums used in gluten-free baked goods (xanthan gum and guar gum)....or, alternatively, you may be sensitive to one of the gluten-free grains used in baked goods.

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I did about 4 strict months on Paleo/Primal where all you eat is meat, veggies, fruit, nuts, eggs and some dairy. Around my birthday I started cheating and eating icecream with gluten free brownies to "celebrate". Then I started adding some gluten free bread. It's been about a month of "experimenting" with gluten free products and I can honestly say I feel like crap. I don't think I can handle grains. It sucks cause I didn't really wanna do the Paleo thing the rest of my life, but I have got to tell you that I felt better than I ever have in my life. No chance of cross contamination except in sourcing the nuts on the Paleo/Primal diet. Now, I crave breads and sugar and think about treats all the time. I didn't do this when I was strictly Paleo. I was wondering myself if there are people who can't do any grains at all. I'm starting to think I am one of them. Ugh.

Try eliminating the gluten free breads entirely for a while and then try it again. I'm having the same reactions with gluten free crackers, desserts or breads. I am considering it may have been preservatives or as Rosetapper said maybe it's xanthan gum etc. I know I can't do soy. It makes me swell. Or maybe I'm one of those who just can't do many carbs at all. The more I eat grain, the more I want to eat grain. But when I ate meat and veggies I was fine as soon as I was full and no digestive problems or stomach aches at all. I'm sitting here with a tummy ache and regretting the crackers I ate today. Seems whatever the amount is...even small amounts...I can't deal with it physically. I hate feeling like crap. I guess I don't have any answers for you but have the same questions. Just wanted you to know you are not alone. Wow. This disease is such a challenge...you never know whether it was gluten or another food intolerance. I'm 2 years into it and still figuring things out. All I know is that when I was completely "against the grain" my body loved me for it. I wonder if others are like us too? I'm sure they are....that is why Paleo/Primal is so popular. If you are not familiar with it, Mark's Daily Apple is a good resource to read up on how to do it. I think Rosetapper does it too if I remember correctly!? Am I right Rose? ;)

Anyway, just trial yourself off grain for a few weeks then test again. That is going to be my approach. Also enzymes and probiotics might help you digest the grains. Try using them and see if it helps. Doesn't work for me...I still feel bad on grain with enzymes and probiotics...but when I ate meat and veg and took them...it was wonderful.

Hope this helps you. Sorry you feel ucky.

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I have been gluten free since December of 2011. My mom is celiac and i am also, so i knew quite a bit about what i could and couldnt eat. I have had problems with eating any bread or bread type foods since April. Each time i try with in a few hours (2 or less) the food has completely gone thru me. I am so confused as to what to do or why this is happening. I am very very careful about what i eat. As my dr said i need to read every label, which i do. Please give me some advice.

OK, advice then. Cut the labels off all the packages and tape them in a note pad. Look them over and write down all the common ingredients of the ones that make you sick. One or more of those common ingredients is affecting your digestion. You can stop all the baked goods for a few weeks. Then trial the common ingredients one at a time for 3 days running. If zanthan gum is question mark then get some zanthan gum and mix it in some rice and eat it. You could leave the zanthan gum for last as it is harder to find and may be expensive. It would be cheaper and easier to trial things like potato starch, soy, or milk at the beginning. Don't stop after finding one troublesome ingredient though. Keep going until you have trialed all of them one at a time. With your reactions being so clear it shouldn't be too hard to identify the problem item/items.

If it turns out to be potato starch you may have a problem with other nightshades also, like tomato and peppers and eggplant.

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OK, advice then. Cut the labels off all the packages and tape them in a note pad. Look them over and write down all the common ingredients of the ones that make you sick. One or more of those common ingredients is affecting your digestion. You can stop all the baked goods for a few weeks. Then trial the common ingredients one at a time for 3 days running. If zanthan gum is question mark then get some zanthan gum and mix it in some rice and eat it. You could leave the zanthan gum for last as it is harder to find and may be expensive. It would be cheaper and easier to trial things like potato starch, soy, or milk at the beginning. Don't stop after finding one troublesome ingredient though. Keep going until you have trialed all of them one at a time. With your reactions being so clear it shouldn't be too hard to identify the problem item/items.

If it turns out to be potato starch you may have a problem with other nightshades also, like tomato and peppers and eggplant.

Great advice, once the problem ingredient is narrowed down it can be eliminated. Good luck!!

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Keep in mind that some reactions to food(S) or airborn allergens can last 12 days.

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OK, advice then. Cut the labels off all the packages and tape them in a note pad. Look them over and write down all the common ingredients of the ones that make you sick. One or more of those common ingredients is affecting your digestion. You can stop all the baked goods for a few weeks. Then trial the common ingredients one at a time for 3 days running. If zanthan gum is question mark then get some zanthan gum and mix it in some rice and eat it. You could leave the zanthan gum for last as it is harder to find and may be expensive. It would be cheaper and easier to trial things like potato starch, soy, or milk at the beginning. Don't stop after finding one troublesome ingredient though. Keep going until you have trialed all of them one at a time. With your reactions being so clear it shouldn't be too hard to identify the problem item/items.

If it turns out to be potato starch you may have a problem with other nightshades also, like tomato and peppers and eggplant.

Excellent suggestion! Easier than a daily food diary

I haven' had a problem with breads until recently. Las couiple of months I have noticed that if I have bread for lunch (or gluten-free pizza etc) a coiple of hours later I have a major blood sugar crash...shaky, clammy. Like an overload of carbs or something. Funny how our guts change as we heal/

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Just because it says gluten free dosen't mean it is. It still has trace gluten in it. Under 5 PPM. You may be supersensitive and reacting to that trace of it.

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    • Here is another point.  My hubby went gluten-free per the poor advice of his GP and my allergist.  It worked.  A tough first year, but he got well.  Thirteen years later, I got diagnosed with celiac disease.  I was shocked!  😱.   Does he have celiac disease?  We will never know because we can not afford to have him do a challenge.  He refuses and I can not blame him.  He knows he will be very sick!   The point?  I am so lucky that we both can not have gluten.  I never worry about him making me sick or vice versa. We made the house completely gluten free for  1) our health and 2) the fact that our kid started helping in the kitchen. Kids make mistakes and I personally need a safe haven.  She wants gluten?  I buy prepackaged stuff and she takes it to school.  All parties and events at my house are gluten free.  Lots of work, but we stay healthy.  She does not have celiac disease.  When she is preparing for a celiac test,  I send her on the porch to eat cookies or bread or whatever floats her boat.  We travel in a gluten-free RV.  I have five sizes of ice chests.  We just have to be prepared for any event.   How can we live this way?   We love feeling good.
    • Freize is right, you need to think about your environment.   Based on that a study I posted for you, you will note that the patients who were diagnosed with refractory celiac disease and THOUGHT they were diet compliant found that they WERE NOT diet compliant.  How is this possible?   This is way out there, but unless you are growing all your own food, you don't really know if it is gluten free.  In the US, we do have laws to help protect our food supplies (no perfect, but a start).    I can not speak for India.  For example, what about your soy?  It can be contaminated by the farmer as it is often rotated with wheat.  Here is an article by Jane Anderson who has celiac disease.  She is very strict as she has DH (celiac rash), but she cites Trisha Thompson who tests foods for gluton contamination, The gluten-free WatchDog (like Consumer reports).  She found that soy which is naturally gluten free, but can be cross contaminated by wheat: https://www.verywell.com/is-soy-gluten-free-562371 so, start thinking about your food supply. As far as a negative TTG IGA or TTG IGG?  I test negative to both.  Only the DGP IGA has ever been elevated in my blood tests (even repeats), yet I had a Marsh Stage IIIIB on my biopsy.  Have you had a DGP IGG?  (I do not see this in your posting).   http://www.cureceliacdisease.org/screening/ These additonal celiac tests might help you feel confident that you have celiac disease and not something else that is damaging your villi.  But remember, some  folks have celiac disease even with negative blood.  I am not IGA deficient, so this is an area I have not researched.  Not to mention that some celiac researchers do not think that the celiac  antibodies tests are good for diet compliancy.   I wish I had better answers for you.  Try a grain free, whole foods diet of meats, fish, eggs, and vegetables for a while.  All food prepared by you. Who cooks your food now?  Is your home gluten free?  Cross contamination at home?  Kissing a loved one.  We had a doctor with celiac disease who was getting glutened by her little children who were consuming gluten!  
    • I won't say I will never eat out but I can't see me eating out for the foreseeable future. Even then, I will most likely only eat at a dedicated gluten free place. I am extremely sensitive to the tiniest amount of gluten and it's just not worth the risk to me. Eating out is playing Russian Roulette as far as I'm concerned and I'm not ready to play that game yet.
    • You are right. The weirdest part is that I feel fine, however, I am sure cross-contamination is doing damage even when we don't think it is. 
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