Jump to content
  • You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):

Food Allergy Woes (Outside Of Gluten)


CaliSparrow

Recommended Posts

CaliSparrow Collaborator

It has been so long since I've been glutened that I hardly remember what it was like. Thank goodness for that! Unfortunately, I ate a handful of nuts (the first food I gave up back in the 90s). It has been a three-day drag so far. Many symptoms are similar to gluten but not as pronounced. Also, there is not much emotional disregulation as there typically is with a glutening. What IS there is the fatigue, heavy arms, muscle burning, numb knees and arthritis that typically accompanies the gluten reaction.

The nuts were made in a factory where flour is used which could be a consideration.

Does anyone else have 3+ day event after eating foods (other than gluten) to which they are allergic? Is there any proof that this reaction to other foods is due to leaky gut and, therefore, may disappear as the gut repairs over time?

So far, the best I've felt is on a Paleo diet (no grains or legumes). It's a restrictive diet but worth it to feel that good. However, I really am curious if any of you have experienced a reduction in food allergies after being gluten-free for some time.

Thanks,

Cali


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



burdee Enthusiast

It has been so long since I've been glutened that I hardly remember what it was like. Thank goodness for that! Unfortunately, I ate a handful of nuts (the first food I gave up back in the 90s). It has been a three-day drag so far. Many symptoms are similar to gluten but not as pronounced. Also, there is not much emotional disregulation as there typically is with a glutening. What IS there is the fatigue, heavy arms, muscle burning, numb knees and arthritis that typically accompanies the gluten reaction.

The nuts were made in a factory where flour is used which could be a consideration.

Does anyone else have 3+ day event after eating foods (other than gluten) to which they are allergic? Is there any proof that this reaction to other foods is due to leaky gut and, therefore, may disappear as the gut repairs over time?

So far, the best I've felt is on a Paleo diet (no grains or legumes). It's a restrictive diet but worth it to feel that good. However, I really am curious if any of you have experienced a reduction in food allergies after being gluten-free for some time.

Thanks,

Cali

Yes, I have 6 other diagnosed food allergies besides gluten.  I also have 3+ day (actually 1-2 week) reactions after consuming any of those foods.  I've been gluten free for 9 years, but i still react just as severely to my other diagnosed allergens. Actually, like gluten, the longer I abstain from those allergens, the more severely and longer I react. 

 

I suspect leaky gut, caused by gluten antibody damage, originally caused those other allergies. However, even after my gut heals (or healed?), the antibodies to those foods will still be in my blood. My body's immune system won't forget how to react to those foods. So the bad new is I will probably always react to my diagnosed allergens.

 

The good news is that I found tasty substitutes for all my allergens (which are usually ingredients in most processed foods and baked goods).  I don't miss any of my allergens, because I can make the foods which contained my allergens, without my allergens, but with safe substitutes. (That will make more sense if you look at my list of allergens.) Of course, I only eliminated my diagnosed allergens. So I can eat anything to which i don't react.  Getting an accurate allergy test was so much easier than trying to figure out my allergens with an elimination diet.

1desperateladysaved Proficient

My Functional Medicine Nurse told me that it takes about 4 days for antibody levels to go down.  I had mentioned that my reaction to eating mango peels (don't try it) peeked at about 4 days and took a week to go away.  Mango peels have the same substance as poison ivy, so this experience isn't recommended.  I went through a cycle just like I go through when I have some major food intolerance.

 

D

CaliSparrow Collaborator

If only positive thinking was the cure! I have an appointment with a Functional Medicine doctor in a few weeks (first visit). I can imagine she will want to test me for allergies. If you have any suggestions or questions I should ask during my appointment, I'd appreciate your input.

It would definitely be better to have a test and stop with the trial and error. Don't worry, no mango peels for me!

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Russ H replied to nancydrewandtheceliacclue's topic in Super Sensitive People
      8

      Celiac flare years after diagnosis

    2. - trents replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

    3. - Aretaeus Cappadocia replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

    4. - HectorConvector replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      134,061
    • Most Online (within 30 mins)
      10,442

    Zuke
    Newest Member
    Zuke
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.7k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Russ H
      Bread has about 8 g of protein per 100 g, so a piece of bread weighing 125 mg contains 10 mg of gluten. Bread has a density of about 0.25 g/ml, so 0.5 ml of bread contains 10 mg of gluten - i.e. a bread ball 1 cm in diameter. I think it would be unlikely to ingest this much from throwing bread out for the birds.  
    • trents
      Sciatica came to mind for me as well. You might want to get some imaging done on your C-spine.
    • Aretaeus Cappadocia
      Maybe this is sciatica? When mine acts up a little, I switch my wallet from one back pocket to the other. this isn't a substitute for more serious medical help, but for me it's a bandaid.
    • HectorConvector
      OK so I just learned something completely new about this for the first time in years, that is REALLY WEIRD. One of my nerves that likes to "burn" or whatever is doing it every time I bow my head! I mean it is completely repeatable. Literally every time. Once my head goes beyond a certain angle *boom*. Nerve goes mental (lower right leg pain). What the hell. I've never seen a direct trigger such as this before that I can recall. The pain was the usual type I get from this problem - I suspect somehow the head movement was interrupting descending inhibition processes, causing the pain to leak through somehow.
    • Aretaeus Cappadocia
      I've only made this a couple of times but it's really easy and I love the flavor. If you can, use all of the ingredients to get the full palette of flavors. I use fresh or canned tomatoes and I don't worry about peeling them. If you don't have harissa, there are replacement recipes online. If you don't have the greens, I suggest adding a little chopped baby spinach or celery leaves to add a dash of green color to this red dish. Best eaten in first couple days because flavor tends to fade. Leftovers are still good, but not as vibrant. Ingredients 2 medium eggplants, partially peeled and cut into cubes (original recipe says 1 in, but I prefer 1/2 to 3/4 in) 2 tomatoes, peeled and crushed 4 garlic cloves, finely chopped or minced 1 tablespoon fresh flat-leaf parsley, chopped 1 tablespoon fresh cilantro, chopped ¼ cup extra virgin olive oil 2 tablespoons spicy harissa (I use Mina brand) 1 teaspoon cumin 1 teaspoon paprika ½ teaspoon black pepper 1 tablespoon apple cider vinegar or lemon juice 1 tablespoon tomato paste (optional) Salt to taste Preparation     • Heat olive oil in skillet or pot over medium heat. Add all ingredients and cook for 10 minutes, stirring occasionally. Cover and cook on low heat for an additional 20 minutes, stirring occasionally.       • Serve warm or cold as a side or with bread for dipping. Enjoy! Original recipe is here, if you want to see photos: mina.co/blogs/recipes/zaalouk-moroccan-eggplant-salad  
×
×
  • Create New...