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

Ncgi And Gluten-Free Substitutes?
0

4 posts in this topic

So I've read a lot about how you should avoid gluten-free substitutes for awhile after you begin a gluten-free diet because your gut needs to heal up. My question is, if you are not a celiac, does this still apply? My impression is that celiacs have actual damage done to their gut, not sure if this is the case for people with NCGI? I realize a whole foods diet is the best idea but gluten-free substitutes are just so convenient for me and I'm still at college with a shared gluten kitchen (yes, I realize the situation is not ideal for CC, but I'm going to try to minimize it anyway). Any input would be appreciated.

0

Share this post


Link to post
Share on other sites


Ads by Google:

I don't know that it is a matter of being celiac or not. It is just that your gut is not happy with gluten, and you are trying to make it happy by changing your diet. In so doing you don't want to introduce it to other things that might upset it. There are many substitutes in gluten free processed food that you may not have eaten before, and to present those to your intestinal tract when it is at sixes and sevens already is probably not the best idea. Give it a chance to calm down and stop reacting to things a bit first. Things like quinoa, amaranth, millet, are typically not in the SAD (standard American diet :) ). It wouldn't hurt to buy some Tinkyada pasta, and some Udi's bread, even some Pamela's baking mix for some occasional pancakes or cookies, but we are really talking about not going out and purchasing a substitute for every gluten thing you are used to eating. :D

0

Share this post


Link to post
Share on other sites

You can go by how you feel, and introduce one new item at a time to see how you react to it. I was very, very strict and avoiding starches for a long time because I simply could not process them at all. Then, after a few years, I finally got to the honeymoon phase and got to try a lot of different items and got to experiment with baking a lot. And I am actually happy that people who are not hyper sensitive DO have lots of gluten free foods to eat, believe it or not, even if I'm not using them. But I have become very sensitive to cross contamination of certain ingredients common to gluten free foods, and that means I'm mostly back on whole food type items and not the more exotic stuff. I'm also insulin resistant, and that is another inherited trait made worse by lack of diagnosis when I was younger. This isn't anybody's "fault," it is just the way it goes with some of us. If I was much younger, had a faster metabolism, and was busy with college and wanted to eat some commercially made gluten free cereal and bread, I'd certainly give it a whirl. I think plain gluten free brown rice pasta is wonderful stuff. If I gained weight and felt bad or developed old or new symptoms, I'd take it back out. The "crazy making" is other people's obsessions with how much other people they are looking at .... weigh. :blink: Uh, I am well aware that I am off the perfection chart for body mass index and probably have been for over 4 decades now, thank you for informing me. The only way I am going to be thin with this bone structure is if I become terminal with something. I also have been exercising the entire time except for periods of injury, and when I was nearly knocked down by this disease no one could diagnose, and as a result I am probably able to do more things than the average, so- called "normal" woman of my age, even if I do not look marvelous in tight stretchy yoga clothes when doing it. :P

0

Share this post


Link to post
Share on other sites

Thanks everyone for the thorough responses :) That makes a lot of sense, I will probably keep a food diary just to see if any new sensitivities appear, but I probably will only be eating a gluten-free substitute or less a day. I definitely plan to eat a lot of Tinkyada since it's easy to make some pasta and I think it's pretty yummy (and so does my gluten roommate--she can't tell the difference). I'm also a big fan of Van's waffles since they are so easy to make. I may go easy on any snacks for a bit, or stick to normal gluten free ones (fruit, cheese, candy :o:P, etc).

Sorry to hear about your metabolism and complications from such a long period of going undiagnosed. I'm actually fairly significantly underweight, mainly from other illnesses :/ so putting on weight would definitely be a positive. I'm keeping my fingers crossed no other intolerances pop up, but I'm definitely going to keep my eye out.

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
      104,132
    • Total Posts
      919,524
  • Topics

  • Posts

    • OMG!!!! The doc wants her to get sicker & sicker & do further damage so he can diagnose her? Don't do me any favors doc!!! I'm so spitting med right now I can't even speak! Find a new doc, take the records & get a second opinion. Maybe the next doc will have a freaking brain & dx your daughter. She should be dx'd! This is absurd in the extreme. The very least that should happen is the doc give her a dx now & then in a year or 2 have her do a gluten challenge & do a biopsy all over again but seriously, that would be just as cruel as what he's doing now. He's an ASS!
    • Celiac disease may lead to a host of other inflammatory, gluten-related ... Fortunately, Diet Doc offers gluten-free diet plans which are customized to ... View the full article
    • Cyclinglady is absolutely correct, after hours of internet research the only gluten-free food available at JNB is a fast food chain called 'Nandos'. I was hoping for a bit more variety, but I'll take what I get.   
    • I'm so confused about my daughter's diagnosis.  I hope somebody can help.   My 4 year old daughter has a swollen belly, stomachaches, and lots of gas.  She does not have diarrhea or delayed growth.  Because of her symptoms and because it runs in the family (2nd degree relatives) I had her tested for celiac.   She was weak positive for TTG (IGA)  and strong positive for DGP (IGG)   TTG (IGA)  8   (0-3 neg, 4-10 weak positive, greater than 10 positive) TTG (IGG)  2   EMA: Negative DGP (IGG)  47  (0-19 negative, 20-30 weak positive, greater than 30 positive) Last week, she had her endoscopy.  The doctor found inflammation and little holes or bumps on her duodenum.  He started her on prevacid and said based on his observations, he was suspicious of celiac, but he would not be able to confirm until the biopsy came back. The biopsy showed no signs of celiac disease.  He said that he could not diagnose her with celiac without the biopsy report saying there was celiac damage.  He said he would categorize her as a potential celiac, keep her on a gluten diet and redo the endoscopy in a year or two to check for damage again.  My questions are: 1.)  If it is not celiac, something is causing her duodenum to be inflamed and have little holes or bumps on it, right?  Could it be a wheat allergy or gluten sensitivity?  What else could it be and how do they test for it?  Given her elevated celiac antibodies, how likely is it to be anything besides celiac causing the damage?  2.)  How likely are false positives for TTG and DGP?  I've heard they are pretty sensitive and specific.  Does getting two positives make false positives less likely? 3.) What have you done in this situation?  I want her to have an official diagnosis to make things easier at school and to feel confident that we are eliminating gluten permanently for a worthy reason, etc.  But, I'm having a hard time imagining keeping her on gluten and waiting for her to get more sick and have more intestinal damage just for a diagnosis.     Thanks in advance for your help.  I'm so overwhelmed and confused.  I hope someone has some insight and experience that will help clear things up for me.            
    • Yeah I actually live in Japan which is pretty similar, because Coeliac disease is rare over here so is the understanding and accommodating it. When I mention Gluten to some restaurants they think I am talking in English and they are unfamiliar with the word in Japanese.    So it seems I can write off my chances of getting some authentic Chinese gluten-free food at the airport, but at least there is a Thai restaurant in T3 so I won't starve. Its called  'Phrik Thai' for future reference. http://en-shopping.bcia.com.cn/store/739.html  
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,167
    • Most Online
      1,763

    Newest Member
    georgemathews
    Joined