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

Can Celiac Cause Other Intolerances?

supersquatchy

Recommended Posts

supersquatchy Apprentice
supersquatchy
Posted

I'm 17 and still undiagnosed. 

 

 

Lately I've been having more of what I think is a sensitivity to dairy than ever. I wasn't always like this. I always avoided milk just because it skeeved me out.. but I always eat yogurt and things of that nature. Lately it's been making my stomach gurgle A LOT. Or at leas that's what I think is making my stomach gurgle. Come to think of it.. I would always feel sick after I had a big mug of hot chocolate.. but that's the only thing that would really do it.

 

In addition to that I believe that I have an egg intolerance. I certainly haven't had this my whole life. I can still eat egg just fine when baked into a cake (well.. now a gluten free cake or something).. It was always fine when egg is just an ingredient. However... probably around 13 years old I became unable to eat egg in scrambled, hard boiled, or mostly egg form without nearly vomiting. I was still able to eat french toast though! I have about a million other food allergies as well and just got diagnosed with more today. I was feeling frustrated with food and didn't want to make anything for myself so I just ate what my mom made for herself.... an omelette. The eggs are totally fresh, we have chickens as pets and for eggs. So it has nothing to do with bad eggs. I figured that I might as well just force myself to eat the omelette but I only got a few bites in before feeling extremely sick to my stomach. Even the smell makes me feel ill.

 

Can celiac cause other food intolerances? Especially to egg and lactose? 

 

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

Celiac.com Sponsor (A8-M):


GottaSki Mentor
GottaSki
Posted

Yes, but a person can be intolerant of eggs, dairy or any other food without having Celiac Disease.

 

Did you receive your results?

 

Decide that you were definitely not having an endoscopy?  If so, how many days/weeks have you been gluten-free now?  During the first days, weeks and even months gluten-free a person's system can react to almost anything.  It doesn't necessarily mean you ingested gluten or you are intolerant of a particular food....your system is simply trying to adjust.

 

If there is a food that has bothered you in the past...leave it out of your diet for now.  Trial it again after at least three months gluten-free.

IrishHeart Veteran
IrishHeart
Posted

I'm 17 and still undiagnosed. 

 

 

 

 

Have you been tested?

 

Okay, forget I asked that one...I read your other posts. I am up to date now.

:)

 

yes, you can have other intolerances along with C D.

  • 2 weeks later...
loverofdogs Newbie
loverofdogs
Posted

New to site, but intolerance seems to be the name of the game for me lately.  I was diagnosed a couple of years ago.  Didn't know much about gluten, hell I hadn't even heard of celiac disease until I was diagnosed.  It explained alot of problems I had over the years and I was totally baffled as to why this had not been found earlier in my life.  So onto the now...I recently had a flare up of severe itching, then came the tiredness, nausea, light headness sensitive to cold, it was relentless.  After about 6 wks, I went to the doctor.  He ran blood work and came up with low vit c, low iron, low d, all else is normal.  Dermatologist says I have contact dermatitis.  This is what I know, I have been more than careful with being gluten free, after pushing my luck and realizing that the skin reacts to gluten in a very awful way.  Now, I am waiting to see what happens with adding c, d and iron back in with supplements.  Also considering changing doctor to an internist.  Any suggestions will be greatly appreciated, I am at my wits end.

cyclinglady Grand Master
cyclinglady
Posted

New to site, but intolerance seems to be the name of the game for me lately.  I was diagnosed a couple of years ago.  Didn't know much about gluten, hell I hadn't even heard of celiac disease until I was diagnosed.  It explained alot of problems I had over the years and I was totally baffled as to why this had not been found earlier in my life.  So onto the now...I recently had a flare up of severe itching, then came the tiredness, nausea, light headness sensitive to cold, it was relentless.  After about 6 wks, I went to the doctor.  He ran blood work and came up with low vit c, low iron, low d, all else is normal.  Dermatologist says I have contact dermatitis.  This is what I know, I have been more than careful with being gluten free, after pushing my luck and realizing that the skin reacts to gluten in a very awful way.  Now, I am waiting to see what happens with adding c, d and iron back in with supplements.  Also considering changing doctor to an internist.  Any suggestions will be greatly appreciated, I am at my wits end.

Sorry to hear that you have been feeling unwell. Glad to hear that you are taking celiac disease more seriously. Take a few moments to read the newbie section under "coping". It points out many hidden sources of gluten.

Welcome to the forum! Be patient. It takes time to heal!

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,678
    • Most Online (within 30 mins)
      7,748
    Kristina S
    Newest Member
    Kristina S
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • 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.