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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com 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 Celiac.com 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 Celiac.com Store.

Durum Semolina
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5 posts in this topic

For many years I have suffered from terrible stomach aches after eating certain meals and last summer pinpointed that the cause is Durum Semolina. I can have one bite of the stuff and shortly afterwards I will have the worst stomach pains. I can eat regular pasta with no obvious problems. Whole wheat pasta is also a problem but perhaps this too is made from Durum Semolina. This was one of the reasons why I tested for celiac disease. My blood test were negative but enterolab suggested severe gluten sensitivity and casein sensitivity. Just curious to know if anyone else found this particular style of pasta painful before going gluten-free. Or am I just as crazy as my dr probably thinks?

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durum semolina is regular wheat. it just refers to the exact sub species and way in which it is milled.

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I just read that it is a hard spring wheat with a high gluten content. I guess it is enough gluten for me to feel ill immediately unlike semolina which does not. Crazy.

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Either way, if you are gluten sensitive/intolerant or early celiac, any form of gluten grain is going to cause damage in your intestines, whether or not you have pain or other symptoms. You should probably give up all the gluten pastas. I like the brown rice pastas by Tinkyada. They have the best texture.

God bless,

Mariann

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I have had trouble with this type of pasta for years. I get severe pain within minutes of eating it. I always thought it was the sauce but it turned out to be the pasta. I was tested for celiac but the blood work came back negative, didn't stop me from going gluten-free.....you couldn't pay me to eat gluten products! Good luck to you on your search for wellness.

Monica

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