62 The Fun of Gluten-free Breastfeeding - Celiac.com
No popular authors found.
Ads by Google:


No categories found.

Get Celiac.com's E-Newsletter

Ads by Google:

Follow / Share

Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts


Popular Articles

No popular articles found.
Celiac.com Sponsors:

The Fun of Gluten-free Breastfeeding

For nine months I ate high protein, lots of fruit and veggies and saltine crackers.  With my beautiful baby girl born and my second, and last, nauseousness filled pregnancy over, I was on cloud nine!  My plan was to eat healthy so my baby girl would be as happy and healthy as my son was while I was breastfeeding.   After about three weeks we went out for lunch and I ordered I large plate of hummus, grilled veggies, crackers and French bread.  The next day my baby girl started throwing up.  I called my midwife and sister only to hear that maybe it was the hummus or the garlic, but it was probably nothing.  I cut out any legumes and garlic; the problems only increased.  Her stomach always seemed to hurt so she was classified as colic.  I am not one to sit back and be told there is nothing I could do.  I cut out dairy and saw minor improvements.  The crying on both our parts continued.  I cut back to only eating plain grilled chicken, saltine crackers and bread thinking there was no way these plain foods could hurt her stomach.   After seeing the problem get worse,
Ads by Google:

and finding no help in books or the internet, I decided that wheat, my main food source at the time, may be a problem.  My mother doesn't eat wheat and I've always been told that I may be mildly allergic.  Within a week her attitude seemed to be improving and her potty habits became more regular.  When I tried to reintroduce oatmeal it was followed by two days of straight crying and about another week before she soiled herself again.  I was faced with no gluten or lactose and weighed in at maybe ninety pounds.  I loved to cook, and my family loved it too, so we started looking into what was out there.  We make  lactose and gluten-free pizza, pasta, bread and so much more.  My son, four, has not even noticed that we stopped buying gluten or dairy.  My baby girl also gets rashes from corn, is still a little fussy, but overall her stomachaches are gone and she is extremely healthy!    It has been a long and exhausting switch, but I feel very good about making a sacrifice that to me is so minor but to her makes the world of difference.  My baby girl is almost nine months old and is the happiest colicky baby anyone has ever seen.     

As always, Celiac.com welcomes your comments (see below).

Spread The Word

6 Responses:


said this on
17 Apr 2008 12:46:16 PM PDT
Thank you Robin, this article was very helpful! I also find your other blog to be great for games, snack and anything I need. Thanks again


said this on
24 Aug 2010 10:42:45 AM PDT
Wow! This story makes me feel so much better. Around the time I got pregnant we discovered that my husband has had a gluten allergy for years now! When he was growing up they thought he just had really bad acid-reflux because after he would eat dinner he'd be on the floor, on his hands and knees, for hours crying about the burning pain in his stomach and throat, yet when they took him to see a gastroenterologist they stuck a camera down his throat and reported that he had no signs of damage from acid-reflux and that he was fine.

Well the pains continued until he left home and ended up reconnecting with his birth family. After which he learned that both his mother and sister have a severe gluten allergy!
So when I met him he was still under the belief that he could have one glutenous meal a day and be ok, but for some reason as soon as I became pregnant (most likely his stress levels jumped up!) he became completely intolerant of any gluten whatsoever and we had to cut it completely out of his diet and make separate versions of all of our meals together (Since sadly it was much cheaper if at least one of us was still eating wheat)

Well I had had an awful time all throughout my pregnancy with nausea and vomiting, sometimes it seemed like no matter what I ate I threw it up. Even in the third trimester when most of that went away I was still having an awful time with acid indigestion every time after I ate.

Well now that our beautiful son has been born, and I have been breastfeeding, we noticed that he has been really colicky and gassy since about day one, and we've had an awful time trying to soothe his hours of crying after he would eat. Until this past two weeks, which have felt like such an easy breeze in comparison, when we realized that he probably has a gluten allergy too. Now ever since I've completely cut out all wheat from my diet too and have been buying and eating the same things as my husband does, we're all one big pain free/gluten free happy family! No more colic and a very happy two month old baby is so wonderful let me tell you!


said this on
16 Jun 2012 8:11:01 AM PDT
This is very helpful article, I only have one question: how do you know that your baby is gluten intolerant? My son is only one month old and for 3, 5 weeks he is in pain from colic. I am on a diary-free diet and I don't eat any bread or anything that contains gluten, but it has no result so far. How long do you think it takes for a diet to kick in? Thank you very much for your time, everyone.


said this on
02 Oct 2012 11:27:02 PM PDT
The common misconceotion is that gluten is wheat. It is not. Wheat contains Gliadin - one type of gluten. You (and maybe baby) may very well be gluten sensitive, not just gliadin (as with celiac) so this means ALL grains - wheat, rye, barley, oats, corn, millet, corn and rice! Believe me, it took me a long time to get to the bottom of it - I had cut out most of the above, bar rice and millet. When I stopped the last two offenders, my health improved dramatically over about 3 days!!! Worth a stab.


said this on
13 Sep 2012 10:12:11 PM PDT
I have had five kids and everyone of them was fussy as a baby. This time I thought I would try a gluten-free diet. It took two and a half weeks, for my three month old. Everyone of my babies were fussy until a year. I always knew there was something wrong with my milk. They were only breastfed. I am so happy! I have been tested for gluten but I was fine. The tests are wrong.


said this on
02 Oct 2012 11:35:03 PM PDT
You need to be tested for Gluten intolerance - you have probably be tested for gliadin - and most tests are totally unreliable! The blood and stool tests are checking for antibodies to the most well-acknowledged form of gluten – gliadin – and for evidence of coeliac disease.
They will NOT pick up any other form of gluten problem, sensitivity to different grains (which are, after all, all impossible to digest!) or to any disorder other than coeliac disease (and there are hundreds of others). The blood test is not seen as 100% accurate. The stool test is more accurate but is difficult to do as you have to get the test sample back to a US lab within 2 days.
The genetic test is looking to see if you have the genetic pattern that could mean you have now or are likely to develop in the future ANY form of gluten issue to ANY form of gluten (not just the gliadin). It is NOT a test for coeliac disease. If the genetic test is positive, then you might look closer for coeliac disease to see if that form of gluten problem has started... it is very common to rule out celiac disease and then continue on a life of gluten abuse - because no-one ever explains the difference! GLIADIN is only ONE FORM of GLUTEN!!

Leave a reply:
Your Name *: Email (private) *:

In Celiac.com's Forum Now:

All Activity
Celiac.com Celiac Disease & Gluten-Free Diet Forum - All Activity

Thank you for posting this I've never been to South America, it's the only continent, bar the poles, I've yet to visit. It's really nice to read that my gluten sensitivity hasn't ruled it out. Maybe I'll get to the land of Luis Suarez yet!

I know this post is a year ago... however it is still on the first page of the travel section! I am from Uruguay, (South America) and I can answer this question for people that may look at it in the future. As a South American - I can say that the cuisine varies greatly. In cities, you shouldn't have any more than the normal amount of difficulty finding food. For example, in Montevideo, the city I am from, you'll have no problem finding dedicated entire Celiac stores. Meat is a large part of restaurant menus, so parilladas (similar in theory to steakhouses, would be very easy to navigate). Uruguayans do eat a lot of pastries, and just like in the states... Most mainstream bakeries are not gluten free, but like I mentioned there are places that specialize. In Uruguay, there is knowledge of Celiac and a large health awareness. Some of the foods can be costly, cost of living in general is not low. In large swaths of South America, the foods you mentioned - Potatoes, rice, meat, etc are abundant, as are fresh fruits and veggies. Avoiding corn does make it tricky. Peru can be a great place for non-gluten eaters. Peru uses very little gluten (they are the original quinoa eaters) but there is a lot of corn in the diet (and since you are corn sensitive, that would be a food you would need to navigate). Latin America spread over two continents! In this area you will find a great variety in cultures, cuisines, and knowledge of celiac. There is no reason why If you want to experience Latin America, that you have to rule out an entire region of the world because of Celiac. Navigating it will be different, but it is doable!

Recently diagnosed last week does the pain ever get better??

George, i am sorry that you are not feeling well! ?? I am not a doctor, but just trying out drugs to stop your symptoms just seems like a band aid approach. It sounds like he suspects IBS which is really, in my opinion, "I be stumped". Has inflammatory bowel disorder (IBD) (more lovely autoimmune disorders) been ruled out? This includes both Crohn's and Colitis. My niece was diagnosed with Crohn's finally with a pill camera after all other tests were given. The damage was not within reach of any scope. I am just throwing out suggestions. Hopefully, you and your doctor will figure it out soon!

Celiac disease is an autoimmune disease that happens to have a known trigger -- gluten. Flare-ups develop (antibodies) causing damage. Not just in the small intestine, but systemically. One gluten exposure can cause antibodies to increase for days or months! Antibodies are being measured during the celiac blood tests. If there is no gluten exposure, there will be no antibodies. These antibodies can come down in some people in as little as two weeks. Recommendations require gluten 2 to 4 weeks daily for the biopsies taken via endoscopy in order to be sure to catch damage, but 8 to 12 weeks for the blood tests. The endoscopy is considered the "gold standard" in helping to diagnose celiac disease, but there are other things that can damage the small intestine. So, the blood test helps solidify the diagnosis. So, if you want a good result on your endoscopy, you need to be eating gluten daily for two week prior at a minimum. I know it is tough and you are feeling sick. Wish there was a better way to catch active celiac disease.