Jump to content

Follow Us:  Twitter Facebook RSS Feed            




   arrowShare this page:
   

   Get email alerts  Subscribe to FREE Celiac.com email alerts

 
Celiac.com Sponsor:                                    


Sooz

Member Since 24 Dec 2012
Offline Last Active Oct 19 2013 08:04 AM
-----

Topics I've Started

Soy & Dairy Questions

19 February 2013 - 05:22 AM

I've posted a couple of times before. Briefly, symptoms started in November. Went gluten-free a week later and wasn't prepared to eat gluten until I could have an endoscopy, which in Australia, in the public system, can take up to 2 years.

 

My problems were alleviated with a gluten-free diet, but I also discovered I can't eat any dairy, not even hard cheese, or yoghurt that seemed so soothing in the beginning of gluten-free.

 

I finally got the genetic testing and of the three results, all were positive. I also have Type 1 diabetes, so celiac often goes hand-in-hand. Pretty much a no brainer about what I have, but no 'official' diagnosis. I may pursue it in the future, if I want to damage my gut again, just for a diagnosis. Both my family doctor and my endocrinologist say it's obvious what it is and to stay gluten free.

 

Now I'm wondering about soy. Seems I can tolerate some soy... but maybe not. I'm aware that soy and corn can be a problem. 

 

It seems I can't eat my usual mayo that is made with soya bean oil. I'm not exactly sure if it's the eggs or the oil. I can eat eggs where the yellow isn't very cooked, but not hard-boiled eggs. In the mayo, surely the eggs are raw? I use S&W Mayo made in the USA. Does anyone know if there's some kind of cooking process to make this mayo? 

 

I mostly have mayo with canned tuna (packed in springwater). Surely it couldn't be the tuna, could it?

 

I can eat a couple of soy-based crackers ok, but I've wondered when I've eaten more, if they were responsible for ensuing gastro problems.

 

Yesterday afternoon, I tried a soy latte (I'm missing my decaf lattes). I was ok all yesterday (and almost jumped for joy because it was tolerable to drink), but 24 hours later, I'm having gastro symptoms. I know these will last 24-48 hours, so I'm stuck with it.

 

I'd gone 16 days straight (without being glutened or dairy'd) feeling fantastic with zero gastro issues! I'm only a couple of months into this, so I'm still coming across stuff I could happily eat before, but not now.  

 

My question is... does anyone know the difference in soy content between a couple of crackers, soya bean oil and about 3/4 glass of soy milk? What's in soy that causes the problem?

 

Not that I really want to eat soy, but the occasional soy latte would be nice, but not if I can't tolerate it. 

 

With the non-gluten "intolerances", do they do the same kind of gut damage that gluten does? If not, what kind of damage do they do, if any? 

 

Last question... why does a dairy intolerance rear its head when you first go gluten-free, when dairy was never a problem before? I'd have dairy every day before, but definitely not gluten every day. 

 

Sorry about all the questions in one post. I've been saving them up! 


Much Happier... Sort Of!

02 January 2013 - 01:38 AM

I initially posted here, and thanks for the help. It's now just over a week later and the random ingestion of Vegemite (that has gluten) has been replaced with a gluten-free alternative.

I am happy to report, not a single symptom since... well not like it was. It seems to me that my GI system is healing and every day I'm feeling so much better.

Unfortunately, I didn't really want to be Celiac or gluten intolerant, but it is what it is, and so far I'm coping.

It's a bit sad that it came on so strong, so suddenly, after quite a few years of niggly little problems. Maybe I've caught it early, or maybe it raised its ugly head in protest because I was eating more grain-carb than usual.

In some respects, unless I can get some genetic testing, I will probably never know if I am Celiac or just have an intolerance. I'm definitely not prepared to go through what I have since the beginning of November by eating gluten again for an extended period, just so a doctor can do a test or an endoscopy. It was a really awful time.

With all my other autoimmune stuff, I'd be prepared to bet it's Celiac rather than intolerance. Let's hope I can get some genetic testing.

Has anyone here done the same - figured out that not eating gluten makes it all better, but you can't get a diagnosis because you're not prepared to eat it again? If so, what do you say you have?

New Here With Questions...

24 December 2012 - 11:16 PM

Hello!

I've just joined. I've been having belly problems for about 4 weeks. I've been gluten free for about 2 weeks now and definitely feel better, but not completely. I'm still having very random attacks of belly cramps, yet I'm eating very simply (all fresh meat and vegetables, occasional eggs, with the odd gluten-free cracker) - definitely gluten free. I have another related disease - Type 1 Diabetes, so Celiac is being considered.

I had a routine anti-gliadin test a couple of years ago, but it was negative. On the other hand, I'm generally low carb and I doubt I'd have been eating enough gluten at the time - maybe a slice of bread once a week or so, maybe a cracker here and there. Not sure it was enough.

While I'm being booked in to a gastroenterologist, getting scans done and so on (all of which is a bit impossible during the holidays), I have some questions:

I had B12 tested a few days ago and it's normal. My question is... how long does it take for B12 to be depleted in untreated Celiac? And how long does it take to replete after going gluten free?

Being gluten-free now, I assume that no regular blood test (other then gene testing, which my family doctor can't order) would show much. Even an endoscopy might not show much after such a short time, from what I understand. What do you think?

I'm not so much interested in a diagnosis right now, this minute (that may come later), as making sure I'm on the right path to fix the problem. If gluten-free fixes it, then I'm ok with that, however, I'm not completely convinced it's gluten. Only time will tell, I guess. Any assistance would be appreciated.