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
      104,110
    • Total Posts
      919,434
  • Topics

  • Posts

    • Hi Lisa, I completely understand why you didn't do a biopsy on your daughter.  I went through the appendix thing myself...not fun!  I was diagnosed with just bloodwork and no biopsy, but did have the full panel.  I would go back to your PCP and ask for a full panel to include TTG, EMA and DGP tests.  Since she was already willing to test you, I'm sure she would be willing to order these.  Good luck!
    • What a gross title–it bothers me and I wrote it! It wasn't my idea originally. The research paper the data came from was entitled, "Experimental hookworm infection and gluten microchallenge promote tolerance in celiac disease" published recently in the Journal of Allergy and Clinical Immunology. View the full article
    • katesyl.........this is an older topic so the OP most likely won't answer.  I can, however, offer a piece of advice for you. Just going gluten free will probably not drive your inflammation markers down into normal.  It does depend on how high they were to begin with but with all autoimmune diseases, there will be inflammation going on forever.  Get used to wonky blood work because most of us will have that issue. I have 4 autoimmune diseases in total and, although I have driven certain inflammatory markers way down, my recent sed rate number was elevated.  The normal is supposed to be 30 and under in a woman my age but mine is 50.  With 4 AI diseases, I doubt it will ever be normal and I don't let it bother me. I am not willing to take major meds at all and use more natural anti-inflammatory supplements.  You can do whatever you feel comfortable with in regards to treatment but don't expect normal numbers with Celiac Disease. Inflammation will improve but normal?  Most people never get there completely.
    • My daughter's PCP did not go against anything, she offered to do the biopsy - I was the one opposed to it. My DD, who was 10 at the time had just spent 3 weeks in the hospital, very sick with a ruptured appendix, then had 2 surgeries a few months after. I didn't see the need to put her through anything else with her numbers so high and all the classic symptoms. Apparently, in some other countries, if your numbers are all high, they forego biopsy. Anyway, I was really asking about myself and whether I should push for add'l testing. I am still new this this and trying to get up-to-date and wasn't sure if my PCP should conduct other blood tests before I go completely gluten-free. I have been somewhat gluten-free, but not entirely. I have no problem going gluten-free, but want to make sure that I am doing it for the right reasons. I wasn't sure if the Gliadin Abs IgA was sufficient to point to Celiac and possibly doing a biopsy for me. Or if additional blood test would make more sense.   Thanks!!
    • I would like to know if you have found out the source of your inflammation yet. I'm gluten free three years but my inflammation test was high.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,148
    • Most Online
      1,763

    Newest Member
    MichaelDG
    Joined