Jump to content

  • Welcome to Celiac.com!

    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):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Was It Too Good To Be True?

jrom987

By jrom987
in Coping with Celiac Disease

Recommended Posts

jrom987 Apprentice
jrom987
Posted

Help! I had a wonderful gluten free dinner tonight but I need to know if anyone has had any reactions to what I ate. I made DeBoles wheat-free, gluten-free corn spaghetti style pasta with a homemade, very plain, tomato sauce. The only ingredients on the tomato sauce was tomatoes. I have been itching so bad for the last hour or so! I feel bloated too. I have not had any of these symptoms since giving up gluten, two weeks ago. Is this a reaction or just my own body playing tricks on me? Does anyone have any suggestions? I thought I would call the company tomorrow (they are closed now) to ask if cross contamination is possible. Not sure what to do. I did find out that my shampoo (Paul Mitchell) had wheat in it but wouldn't my scalp have started itching this morning? Thank you for any insight! Jo Ann

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

Celiac.com Sponsor (A8-M):


cornbread Explorer
cornbread
Posted

Hi Jo Ann,

I get really bloated and sluggish after eating corn. I used to eat as little as possible, but couldn't resist corn chips or the occasional corn tortilla. However, after reading about how similar corn and soy (my other problem food) are to the gluten and casein (dairy) proteins in Open Original Shared Link, I have just cut it out for good. Those guys are waaay too similar to gluten for me to feel comfortable eating. Better safe than sorry I think - there is very good rice pasta. In fact, one of the best gluten-free pastas around is made from brown rice: Open Original Shared Link

jrom987 Apprentice
jrom987
Posted
  • Author

Thank you, Cornbread. I still feel so bloated and am so mad at thinking I could have something like real spaghetti. I should have known! It tasted way too good. I will try to avoid corn and see what happens. Do you know why corn on the cob doesn't bother me? I will try that rice pasta. Thanks!

cornbread Explorer
cornbread
Posted

I don't remember corn on the cob bothering me either, just corn when it's ground into a grain... :unsure: I am determined to find out now though!

Are they maybe just from different parts of the plant? :unsure:

darlindeb25 Collaborator
darlindeb25
Posted

I too have to be very careful with soy/corn. I can eat corn as a veggie and it doesnt bother me at all. I cant have it processed in anyways--corn flour/soyflour both make me ill--I can tolerate soy lecithin and margarines as long as I make sure that soy is not the only ingredient--they say that the proteins in oils are gone from the heating process to make the oil clear--it's the proteins we react to from my understanding. I dont use veg oil or corn oil, I use olive oil--I cant use reg mayo, I get canola oil mayo and I do use tinkyada products. Deb

Guest nini
Guest nini
Posted

DeBoles does make gluten containing pastas, so I suppose there is that possibility of cross contamination. You may want to contact the company and let them know you had a reaction, just in case someone got lax in their cleaning procedures...

You can have pasta, just get Tinkyada! It's the best pasta I've found by far, and it's made in a dedicated gluten free facility.

happygirl Collaborator
happygirl
Posted

You mentioned that you gave up gluten two weeks ago....for many people, it takes a longer time for their symptoms to go away (a couple of months, etc) before their body feels back to normal. Just a thought!

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

Celiac.com Sponsor (A8-M):


kabowman Explorer
kabowman
Posted

I am adding my voice to the corn/soy issues - after going gluten free, I discovered problems with corn and soy both by process of elimination. I can tolerate just enough corn to take my pills but I don't do any more than that in my diet. Soy is even worse for me. I cannot have ANY amount of soy.

There are some really good rice pastas out there...see if changing to that makes the difference.

Mahee34 Enthusiast
Mahee34
Posted

I've actually been getting sick from the tomato sauce, I've read the ingrediants and everything looks ok, but i noticed the tomato fiber ingrediant is the common factor between the sauces that make me sick and the ones that don't. Maybe it's just the extra fiber or maybe it's something that triggers my celiac disease...all i know is that it kicks me right in the butt everytime!!

never any problems with the corn pasta though, could be the brand

jrom987 Apprentice
jrom987
Posted
  • Author

Thank you all for your words of wisdom! I appreciate everyone's input. As a new Celiac, it is so hard to figure everything out alone.

I just called the company and they said that there is "minimal to no risk" of cross contamination as they "practice safe processing procedures". First of all, isn't a minimal risk, still a risk? Second, maybe it was the processed corn that I had a reaction to. I have only suffered from the extreme itchiness a few times in the past but I definitely know what the bloating is! I have quite a bit of gas since eating dinner too.

I know my symptoms will not go away in two weeks but I have felt some relief since starting. The major stomach pains are tolerable now and the bloating has definitely lessened.

Again, thank you! Jo Ann

jrom987 Apprentice
jrom987
Posted
  • Author

I've actually been getting sick from the tomato sauce, I've read the ingrediants and everything looks ok

Oh no! Please don't tell me that! I am Italian and giving up all my favorite dishes has been so hard. Now, it could be my tomato sauce? Arggg! <_< I guess I will keep learning and learning. I will stay away from tomato sauce for a while and try some rice pasta.

Archived

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

Go to topic listing

  • 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. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      @Jane02, I hear you about the kale and collard greens. I don't do dairy and must eat green leafies, too, to get sufficient calcium. I must be very careful because some calcium supplements are made from ground up crustacean shells. When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly. This is safe...
    2. Jane02
      - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency. I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently...
    3. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Hello, @Jane02, I take Naturewise D 3. It contains olive oil. Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets. Fractionated coconut oil is not the same as coconut oil used for cooking. Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the...
    4. Scott Adams
      0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

      until
      Hello! Join me and treat yourself to a four-day, three-night restorative gluten-free retreat in a peaceful, private coastal retreat setting near Penobscot Bay in Maine. Dates: April 10-13, 2026 Enjoy engaging classes...
    5. Scott Adams
      - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product.
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,333
    • Most Online (within 30 mins)
      7,748
    Donna Chem
    Newest Member
    Donna Chem
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      Hello, @Jane02,  I take Naturewise D 3.  It contains olive oil.   Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets.  Fractionated coconut oil is not the same as coconut oil used for cooking.  Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the jar, and thus may be irritating to the digestive system. I avoid supplements made with soy because many people with Celiac Disease also react to soy.  Mixed tocopherols, an ingredient in Thornes Vitamin D, may be sourced from soy oil.  Kirkland's has soy on its ingredient list. I avoid things that might contain or be exposed to crustaceans, like Metagenics says on its label.  I have a crustacean/shellfish/fish allergy.  I like Life Extension Bioactive Complete B Complex.  I take additional Thiamine B 1 in the form Benfotiamine which helps the intestines heal, Life Extension MegaBenfotiamine. Thiamine is needed to activate Vitamin D.   Low thiamine can make one feel like they are getting glutened after a meal containing lots of simple carbohydrates like white rice, or processed gluten free foods like cookies and pasta.   It's rare to have a single vitamin deficiency.  The water soluble B Complex vitamins should be supplemented together with additional Thiamine in the form Benfotiamine and Thiamine TTFD (tetrahydrofurfuryl disulfide) to correct subclinical deficiencies that don't show up on blood tests.  These are subclinical deficiencies within organs and tissues.  Blood is a transportation system.  The body will deplete tissues and organs in order to keep a supply of thiamine in the bloodstream going to the brain and heart.   If you're low in Vitamin D, you may well be low in other fat soluble vitamins like Vitamin A and Vitamin K. Have you seen a dietician?
    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.