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

Reintroduced Foods And Still Intolerant?


CaliSparrow

Recommended Posts

CaliSparrow Collaborator

I do have leaky gut and tested intolerant to 55+ foods. About six weeks ago, I decided to start reintroducing a few. I hadn't had egg yolks or bananas in five months and they were a no go. I hadn't had dairy in over a year and OUCH! It is WORSE than before!

Does this mean I should scratch these off the list forever? I have stopped reintroducing foods. It's not worth it to feel lousy.

Anyone have success in reintroducing foods that you were not successful reintroducing previously? If so, how long did you wait?


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



Celiac.com Sponsor (A8-M):



cyclinglady Grand Master

No. I was diagnosed with a few food allergies and lots of inhalant ones many years ago. I avoided these for a few years. Later, I was able to add eggs back into my diet, but only baked in cookies, etc. Thinking that I have been feeling pretty darn good these last few weeks (aside from a hyperthyroid), I ate an egg for the first time in 20 years! I soft boiled it. Bad choice. I am still reacting to it and it has been five days. I can say that early strict avoidance has calmed down my reactions. Perhaps I should not have not tested eggs during the height of pollen season! Will try again next winter.

  • 2 weeks later...
CaliSparrow Collaborator

No. I was diagnosed with a few food allergies and lots of inhalant ones many years ago. I avoided these for a few years. Later, I was able to add eggs back into my diet, but only baked in cookies, etc. Thinking that I have been feeling pretty darn good these last few weeks (aside from a hyperthyroid), I ate an egg for the first time in 20 years! I soft boiled it. Bad choice. I am still reacting to it and it has been five days. I can say that early strict avoidance has calmed down my reactions. Perhaps I should not have not tested eggs during the height of pollen season! Will try again next winter.

I know someone who is allergic to a certain fish but only during the springtime when a particular pollen is out. That is so random! I am beginning to believe that stress can cause the body to be more reactive. At least, that's what I'm telling myself ;). I am not going to reintroduce intolerant foods until my life conditions ease up. I hope it's that simple.

GottaSki Mentor

Failed every challenge these past three years -- but am starting to get some things back in moderation:

 

fresh cheeses, butter, cream, corn and rice thus far

 

-- of course this is since I started with mast cell medications (histamine and mast cell blockers), so I'm not the best example.

CaliSparrow Collaborator

Failed every challenge these past three years -- but am starting to get some things back in moderation:

 

fresh cheeses, butter, cream, corn and rice thus far

 

-- of course this is since I started with mast cell medications (histamine and mast cell blockers), so I'm not the best example.

Yum! That's good to know. Whenever I start reading those threads, I mentally check out. I'm assuming if I have these issues, they will make themselves obvious... Maybe on a strong day, I'll do some light reading!

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. - Scott Adams replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      7

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

    2. - Scott Adams replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

    3. - deanna1ynne replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

    4. - cristiana replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      7

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,438
    • Most Online (within 30 mins)
      7,748

    rednecksurfer
    Newest Member
    rednecksurfer
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
    • Scott Adams
      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted to at least mention the possible negative sides of having a formal diagnosis. While I understand wanting a formal diagnosis, it sounds like she will likely remain gluten-free either way, even if she should test negative for celiac disease (Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If her symptoms go away on a gluten-free diet, it would likely signal NCGS).        
    • JoJo0611
    • deanna1ynne
      Thank you all so much for your advice and thoughts. We ended up having another scope and more bloodwork last week. All serological markers continue to increase, and the doc who did the scope said there villous atrophy visible on the scope — but we just got the biopsy pathology report back, and all it says is, “Duodenal mucosa with patchy increased intraepithelial lymphocytes, preserved villous architecture, and patchy foveolar metaplasia,” which we are told is still inconclusive…  We will have her go gluten free again anyway, but how soon would you all test again, if at all? How valuable is an official dx in a situation like this?
    • cristiana
      Thanks for this Russ, and good to see that it is fortified. I spend too much time looking for M&S gluten-free Iced Spiced Buns to have ever noticed this! That's interesting, Scott.  Have manufacturers ever said why that should be the case?  
×
×
  • 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.