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Leaky Gut Vs Mcas?

radley

By radley
in Related Issues & Disorders

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radley Apprentice
radley
Posted

After I went gluten-free the first time I had Anaphylaxis a few times. I reacted to eggs, mayonaise, bell pepper etc. I also had low stomach acidity and very few bowel movements (some days I almost got none!). I had difficulties going to the toilet. Is that Leaky Gut or MCAS? I am planning on going gluten-free again, but I'm afraid. This time I will cut all foods I reacted to before but I want to know what is it. Living in a place where most doctors don't believe Celiac and Leaky gut exist I have to be my own medic.

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GF Lover Rising Star
GF Lover
Posted

Hi Radly and Welcome to the Forum.

 

I think I saw in some previous post that you are self-diagnosed?  Is that for Celiac and MCAS or one of the two?  Typically MCAS symptoms are due to Histamines.  It's difficult to answer your questions without a bit more information.  

 

Colleen

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    • 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.
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
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      Unexpected gluten exposure risk from cultivated mushrooms

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      Many thanks!
    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

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      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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