Posted 30 December 2012 - 08:40 AM
I was wondering if anyone has noticed GI problems when eating "gluten-free" foods (a la Amy's brand, which uses mostly rice flour)? (pain, bloating, the infamous 'D' - up to 2 days after eating)
I've used bob's red mill flours to make biscuits, pancakes, etc. and haven't had much of an issue (unless I eat more than one or two portions in a day).
I don't use these products frequently (maybe once a month - if that!), I eat real foods otherwise (fruits, veggies, protein, fats).
Posted 30 December 2012 - 12:29 PM
"You don't look sick or anything"
"Well you don't look stupid, looks can be deceiving."
Celiac DX Dec 2012
CRPS DX March 2014
Posted 30 December 2012 - 12:55 PM
Posted 30 December 2012 - 01:37 PM
Celiac 1st diagnosed as a toddler, in the 60s. Docs then, between bloodletting & leech-tending, said "he'll grow out of it" & I was back on gluten & mostly fine for 30yrs.
Gluten-free since 12-03
Dairy-free since 10-04
Soy-free since 5-07
Posted 30 December 2012 - 02:11 PM
I next to never eat anything soy (due to thyroid stuff)... so I didn't think of that being an issue possibly.
But even w/the Bob's Red Mill - I can eat say 2 biscuits or 2 pancakes - but more than that & I get the same reaction.
I don't eat oats (never liked 'em anyway), so if the CC is the issue, maybe that.
It's an issue enough, I simply won't be buying that pizza again. I had Glutino's pizza (w/real cheese) & it was good, but same issue and serious blood sugar reactions.
I know I can't eat any rice pasta b/c of the sugar issues I get from even half a serving (with a meat sauce, for example) even. Maybe, I need to stay away from all rice??
That means the only 'grain' I'll be eating is corn products, as others I don't like, can't eat, or don't settle well (like quinoa).
Posted 30 December 2012 - 03:28 PM
Posted 31 December 2012 - 03:17 AM
Diagnosed with Coeliac Disease after positive blood test and endoscopy (total villous atrophy and inflammation)
Gluten-free since 13th November 2012
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