Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Eggs?
0

58 posts in this topic



Ads by Google:

I had been able to eat any eggs -- the lectin content is my problem -- it has NOTHING to do with gluten.

Eggs are a wonderful food and should not be given up without a trial -- and if you fail a solid trial then you should trial each egg yolk and egg white.

I'll have them back in my diet just as soon as possible.

0

Share this post


Link to post
Share on other sites

I am sensitive to eggs but I believe it has nothing to do with my gluten sensitivity.

0

Share this post


Link to post
Share on other sites

We have chickens and feed them some wheat. It is an inexpensive and easy to obtain grain with a high protein content. I have nothing to do with feeding the chickens and they also eat hay and free range stuff. I am hoping to find an appropriate feed without wheat, but surprisingly it really does not seem to be a problem for me. I am so thankful for that. Eggs were one of the 11 things that I had no antibodies for on my IGG test. I poach several every morning and my blood counts have been excellent! My cholesterol is okay also. They are so easy to cook and quick and yet so healthful.

Subjective proof I have it is okay:

No hives

No fatigue

I have energy

IGG tests negative for egg antibodies

I expected to have a problem with eggs; I have eaten them nearly everyday for 5 years, but amazingly all is well between eggs and I!

0

Share this post


Link to post
Share on other sites




Has anyone ever just been concerned about what's ON the egg? Egg cartoons always smell like shit or rotten milk or something else gross as it is. Well, the cardboard ones.

If I thought I was getting glutened from eggs I'd wash them (in the shells of course) and my hands thoroughly after handling them, and probably keep the cartoon in a plastic bag too. Then seen if I still had an issue with them.

0

Share this post


Link to post
Share on other sites

(man! I rarely venture into the Super Sensitive forum, but this thread was worth a peek!)

I also have trouble with eggs on their own. Seem to be ok in baked goods, but not as the main ingredient. Even so, I've switched to mostly vegan baking since my man won't eat eggs on principle.

I don't think it's a gluten thing, it's just that a lot of us seem to also have issues with eggs, just like a lot of us have problems with dairy, soy, etc.

While grain-fed chickens aren't going to make gluteny eggs (or gluteny chickens. I hope!), what chickens are fed must have an impact on their nutritional value, etc. Organic, free range eggs are just bigger and better all around...

Oh, and whoever those doctors are who test for celiac then don't reccomend a gluten-free diet? WTF?

All I know is I eat eggs, I feel nauseous and shaky in an hour. Not worth it.

0

Share this post


Link to post
Share on other sites

Exactly! I likely do not belong here on the super-sensitive sub-forum as I am just figuring out how all of it applies to me at all but, I can tell you that egg sensitivity to either or both egg components, yolk or egg white, is separate for at least some ppl from a gluten allergy perspective... or maybe a predecessor or component for some along the way towards all this garbage.

I developed an egg white sensitivity years ago (30) when I was pregnant with my second child. Ppl tell me I am crazy and that, as a heart patient, I would be better off being sensitive to the yolk with all the cholesterol. With increasing years, I have learned to trust my own body more, despite the nay-sayers. It is deifinitely the whites for me. In cooked foods it sometimes works out ok for me.

I do not even tell the flu shot folks that I react perhaps every third time to the annual flu shots (that contain egg white) because, well, not having the shot carries more risks for me than the topical reaction/irritation.

Anyway, I did appreciate the info from Scott R and wonder if he is simply reporting on a precursor or coexistent condition like fat intolerance or intolerance to spicy, grilled food in some ways (both of which I have had for many years).

I still thank you all for your informative posts even if controversial.

jan

0

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
0

  • Forum Statistics

    • Total Topics
      104,688
    • Total Posts
      921,756
  • Topics

  • Posts

    • Do you mean something like a protein powder you could mix up?  A lot of them in the US seem to be gluten free.  Maybe just go to your local store and read all the labels?
    • Yeah I ended up allergic to corn, olives, sesame, whey, and peanuts and intolerant to dairy, soy, yeast, enzyme issues with breaking down meats, and egg yolks, along with extreme bloat with any kind of carbs/sugars in moderate amounts. And very adverse reactions to certain artificial sweeteners. So your not alone in all the other issues cropping up, it happens as our bodies adjust.  I eat a bunch of stir frys with veggies, egg whites, plenty of  avocados, and toasted and raw forms of almonds, coconut, cashews, walnuts, hemp seeds, pumpkin seeds, flax seeds, sancha inchi seeds, chia seeds, and sunflower seeds in all forms including making them into butters, spreads, and incorporating them into sauces.   Most meals are forms of soups, omelettes, and stir frys. I do the seeds and nuts on rotation same with my veggies and snack on fruits in small amounts along with some homemade baked goods I make for markets. I do suggest a rotation of foods, my dietician said I need to rotate my foods to prevent more issues, making sure I am off one one for at least 7-14 days at a time completely. I find changing up the spices and rotating my cuisine base works well. I also make puddings, and protein shakes along with nut/seed milks, and different bases and extract flavorings to get my random cravings Taken care of. Guess take what you can from this and and see how it can help you,    As to the tinging, I ended up with both B vitamin and magnesium deficiency issues, the magnesium one caused a fire like tingling in my arms, legs and back, along with muscle pain. Ended up on a doctors best powder form of it so I can dose it out right, and found epsom salt bathes helped.  
    • Hi, I've gained so much knowledge on this forum over the past few months, which I am so thankful for. I can see how much hell people are going through with this disease and it's so lovely to see how much support and advice people give to others on here. I'd like a little bit of reassurance and advice myself from anyone that can help. I've been gluten free for six months. Two weeks after going gluten free I realised I also had a problem with corn so cut out processed food. Over the following weeks and months I continually had problems with food; fruit, dairy, a lot of vegetables, nuts, soya....it's basically dwindled down to just eating potatoes (not white potatoes), cucumber, lettuce, small amounts of red onion, spring onion, sprouts and beetroot. There may be more things I could be okay with but to be honest I'm too scared to try.  Is this all normal? Am I an extreme case? I've been taking some digestive enzymes and probiotics for about six weeks, my acid reflux has dramatically decreased but I always have a lot of loud noises going on in my guts, I'm guessing this is the probiotics working.  I've lost nearly 3st in weight since this started - which I'm not complaining about as I was overweight due to thyroid problems. I've had loads of blood tests done recently, all organs are working 'great' according to my doctor, the only thing they've picked up on is ketones, I seem to be having a glucose problem, which might explain my exhaustion and weight loss. I also have permanent numbness and sometimes tingling in one of my legs and sometimes hands and one shoulder, I thought it could have vitamin B12 deficiency but that's okay according to blood tests. I would be greatful for any replies. Thanks for reading.
    • Hi everyone, I am doing job in restaurant at evening 5 to 12 during working hours no time to do a dinner. I'm thinking to make a shake but don't know the gluten free vitamin or supplement brand which one is good for me and easily available in Berlin Germany to make me fit cause last one week i feel weak. I'm 28 year old. Sincerely
    • Hey there just wanted to warn anyone that has other allergies- these crackers may not be a good choice! I'm mildly sensitive to MSG- I only react if there's a giant amount like in Chinese food or Ramen noodles, etc.  I literally have a to eat TONS of a the offending food before reacting.  Anyway, I was excited to try these Trader Joes pumpkin crackers, kept hearing about them on the radio .... and they're gluten free!  (I have Hashi's).  I ate about 3/4 of the box last night. Woke up this morning with a red itchy face and nasal congestion, headache, anxiety. Hallmark symptoms for me of high MSG intake. (It does say yeast extract on the side but it's pretty far down the list). So if you're sensitive.... stay away! Apparently these particular crackers are loaded with it. 
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,690
    • Most Online
      3,093

    Newest Member
    lastcowgirl26
    Joined