-
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
Baking A Gluten Free Cake For The First Time, Need Help
-
Get Celiac.com Updates:Support Celiac.com:
-
Celiac.com Sponsor (A17):
Celiac.com Sponsor (A17):
Celiac.com Sponsors (A17-M):
-
Recent Activity
-
- cristiana replied to Paula Andrews's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease5Can celiac cause widespread pain??
Hello @Paula Andrews I started to get a whole host of new pains around the time of my diagnosis and afterwards, quite apart from the expected gastric pain. Pelvic pain was caused by bloating from dairy products; pain in my chest due to bloating caused by iron supplements; costochondritis in my ribs, which was a dull diffuse pain not emanating from the...- 1
-
-
- trents replied to Bebygirl01's topic in Related Issues & Disorders20How many people here are aware that there are 9 types of gluten that Celiacs should be aware of?
From: https://en.wikipedia.org/wiki/Gluten "Gluten is a structural protein naturally found in certain cereal grains. The term gluten usually refers to the elastic network of a wheat grain's proteins, gliadin and glutenin primarily, that forms readily with the addition of water and often kneading in the case of bread dough. The types of grains that contain... -
- knitty kitty replied to Bebygirl01's topic in Related Issues & Disorders20How many people here are aware that there are 9 types of gluten that Celiacs should be aware of?
At minute 28 and again at minute 45, the man explains that the carbohydrate storage protein In CORN is ZEIN. Zein has segments of the 33-mer polypeptide, alpha gliadin, found in wheat, barley, and rye, which if presented to DQ HLA genes triggers an autoimmune reaction in those with Celiac Disease. Casein in dairy for the same reason can similarly... -
- Beverage replied to Paula Andrews's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease5Can celiac cause widespread pain??
I didn't have the typical intestinal symptoms before I was diagnosed, but had severe allergies, asthma, and failing kidneys. I often felt that horrible body achey felling like when coming down with a super bad flu. Now if I get glutened, I feel like I've been hit by a truck.- 2
-
-
-
- Beverage replied to Eldene's topic in Food Intolerance & Leaky Gut19
Oats gluten free?
I went through issues with oats when first diagnosed. I thought I couldn't eat any oats at all, even certified gluten-free. Then I learned about purity protocol oats. The list here has gotten smaller through the years, so I check it every time I order. I had been ordering one brand on the list that was later found to contain lower levels of gluten. I...- 2
-
-
-
Celiac.com Sponsor (A19):
-
Member Statistics
-
Celiac.com Sponsor (A20):
-
Forum Statistics
-
Total Topics121.1k
-
Total Posts70.9k
-
-
Celiac.com Sponsor (A22):
-
Who's Online (See full list)
-
Celiac.com Sponsor (A21):
-
Upcoming Events
-
Posts
-
Hello @Paula Andrews I started to get a whole host of new pains around the time of my diagnosis and afterwards, quite apart from the expected gastric pain. Pelvic pain was caused by bloating from dairy products; pain in my chest due to bloating caused by iron supplements; costochondritis in my ribs, which was a dull diffuse pain not emanating from the sternum which is what all the forums tell you, but it can be along the ribs too and that's where I had it; pain in my sacroiliac joints (worth googling, something coeliacs are prone to) which referred especially to my left buttock and thigh, felt like my skin was on fire, and last of all pudendal pain, which made sitting and driving uncomfortable. Now, it took me almost a forum record of 8 years to get my antibodies to normal levels, despite being one of the most careful adherents to the diet (although there was no doubt cross-contamination), but as my blood went back to normal, things definitely improved. I am still occasionally get pain in the aforementioned places but that can be due to glutening, bloating or kicking pain off with heavy lifting, depending on which part of the body is affected. I sometimes think pain sites have a memory (that's not meant to be a scientific comment!) and it doesn't take much to set them off again. But now the pain is nowhere near as bad. I would say do listen to your body - for example, if walking hurts your sacroiliac joints, don't over do it. Also, if you think an element of what you have is muscular, you might find a nice 20 minute warm soak (not hot) with a handful of Epsom salts helpful. It helped me relax and sort of kick the pain cycle. But be careful when you get out of the bath, it can make you woozy. It might be worth keeping a food diary to see if any foods are causing bloating which can be a cause of pain. At my gastroenterologist's suggestion, I gave up dairy for a few weeks and that really helped (coeliacs can be temporarily dairy intolerant while they heal) and also my GP gave me some gentler iron supplements which reduced bloating too. Cristiana
-
From: https://en.wikipedia.org/wiki/Gluten "Gluten is a structural protein naturally found in certain cereal grains. The term gluten usually refers to the elastic network of a wheat grain's proteins, gliadin and glutenin primarily, that forms readily with the addition of water and often kneading in the case of bread dough. The types of grains that contain gluten include all species of wheat (common wheat, durum, spelt, khorasan, emmer and einkorn), and barley, rye, and some cultivars of oat; moreover, cross hybrids of any of these cereal grains also contain gluten, e.g. triticale. Gluten makes up 75–85% of the total protein in bread wheat. Wheat gluten is composed of mainly two types of proteins: the glutenins and the gliadins, which in turn can be divided into high molecular and low molecular glutenins and α/β, γ and Ω gliadins. Its homologous seed storage proteins, in barley, are referred to as hordeins, in rye, secalins, and in oats, avenins. These protein classes are collectively referred to as "gluten". The storage proteins in other grains, such as maize (zeins) and rice (rice protein), are sometimes called gluten, but they do not cause harmful effects in people with celiac disease." (Ephasis mine) The storage protein in corn is a gluten-like protein but is not gluten. Informally, it is sometimes referred to as corn gluten. From time to time we get celiac contributors to this forum who discover some food that, in addition to gluten, triggers their celiac disease or dermatitis herpetiformis. When they eliminate that food they experience profound improvement in their health and are convinced it must be the magic bullet for all celiacs. And this gets reinforced when they read or listen to material that correlates with their experience but has dubious scientific credibility.
-
By knitty kitty · Posted
At minute 28 and again at minute 45, the man explains that the carbohydrate storage protein In CORN is ZEIN. Zein has segments of the 33-mer polypeptide, alpha gliadin, found in wheat, barley, and rye, which if presented to DQ HLA genes triggers an autoimmune reaction in those with Celiac Disease. Casein in dairy for the same reason can similarly can trigger an autoimmune reaction in those with Celiac Disease, but casein in dairy is not gluten. Some people who have difficulty with corn do not have Celiac Disease and are not mounting an autoimmune response to Zein presented to DQ HLA genes activated by Celiac. To label corn as having gluten is simply going to confuse people with and without Celiac Disease. -
I didn't have the typical intestinal symptoms before I was diagnosed, but had severe allergies, asthma, and failing kidneys. I often felt that horrible body achey felling like when coming down with a super bad flu. Now if I get glutened, I feel like I've been hit by a truck.
-
I went through issues with oats when first diagnosed. I thought I couldn't eat any oats at all, even certified gluten-free. Then I learned about purity protocol oats. The list here has gotten smaller through the years, so I check it every time I order. I had been ordering one brand on the list that was later found to contain lower levels of gluten. I found that out after having just received a new order that did give me some light symptoms. Apparently I can tolerate oats themselves, but not a low amount of gluten. But I STRONGLY recommend first eliminating all oats for a few months before trying any of these https://www.glutenfreewatchdog.org/news/oats-produced-under-a-gluten-free-purity-protocol-listing-of-suppliers-and-manufacturers/
-
Recommended Posts
Archived
This topic is now archived and is closed to further replies.