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Does Anyone Else React To Ingredients In gluten-free Breads?

3bears2

By 3bears2
in Food Intolerance & Leaky Gut

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3bears2 Explorer
3bears2
Posted

I am wondering if I react to the gums or am wondering what it could be. I seem to do better with rice cakes than most all gluten-free breads right now. I am kind of bumming and need advice on what to eat instead of breads, like for breakfast.

 

My symptoms are very wormlike poops that don't stop in the morning. I'll have to go about 5 times in an hours time. This is within the first 3 hours of the day. I could really use some encouragement and advice. I have already gone dairy, gluten-free and soyfree. I need my friends to help me figure this one out.

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cyclinglady Grand Master
cyclinglady
Posted

I found that I react to Xanthan gum (never bothers my gluten-free husband), so I have switched to guar gum. If I make him a sandwich using store-bought gluten-free bread that typically contains Xanthan gum, I have a lettuce-wrapped sandwich instead.

Now that I have diabetes, I do not eat any grains. Not worth messing with my blood sugar! So, I eat meat or fish for breakfast with veggies. Hummm....it was brussel sprouts this morning!

mommida Enthusiast
mommida
Posted

The next best suspect, EGGS! Gluten free baked goods depend on eggs for texture, and some have more eggs than a gluten counter part.   The top 8 allergens made the top of the list for a reason.  They are the most complex protein chains for the digestive system to break down.

 

Peas are also high on the reactive list and Kinnicknik products use pea starch for texture.

 

Keep a food journal and be prepared to do an elimination diet.

Finally-45 Contributor
Finally-45
Posted

After an initial blissful period of eating gluten-free products, I gradually became intolerant to other grains.  Corn and oats commonly get complaints from Celiacs though.

bartfull Rising Star
bartfull
Posted

If you have tried several different brands and react the same way to all, check to see what the common ingredients are. One (or more) of them is the culprit. What you can do is stop eating them until you're feeling better, then try one ingredient at a time in its purest form - if you trial eggs for example, just poach one and see if you react. If it's the gums that will be tough, but see if you can find a product that has ingredients you know are safe for you PLUS one of the gums.

dilettantesteph Collaborator
dilettantesteph
Posted

You could try ones which are certified to less than 5 ppm.  You may be reacting to lower levels than some others.  How do you do with processed foods in general?  You could try eggs for breakfast.

  • 3 weeks later...
ValerieDelar Newbie
ValerieDelar
Posted

I had to ask my naturapathic doctor to do further testing on my sensitivities.... which are not GI .... but more neurological (depression, inflammation, etc.).  I tested positive for substances which are cross reactive to gluten (Cyrex array 4), specifically Sorgum, tapioca, soy and corn.  On the MRT test I also found that coconut also causes me inflammation.  Major bummer there.  So it's bye bye for all grain products - including the gluten free substitutions.  If you have gluten reactivity, you probably have a leaky gut.....which makes you susceptible to reactions to other types of foods.  From what I've learned..... once your gut heals, by removing all things that trigger you... then you can avoid *just* gluten and life gets easier.   When I hear people moaning about how difficult a gluten free diet is I laugh to myself.   To me, that part is a piece of cake.... or....er.... slice of apple....  It's all the other things I'm having to pull out that makes meal planning a real challenge (e.g. starting with AutoImmune Paleo approach and pulling out all the possible triggers for inflammation.)  

 

But it's all relative.  We get used to things.  Old habits may be hard to break but getting healthy is so very worth it.  Good luck everyone!

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bartfull Rising Star
bartfull
Posted

Welcome to the forum, Valerie. There is a lot of good information available here.

 

One bit of info that I have to pass along to you is that gluten cross-reactivity is a myth. A lot of naturapaths will test for it but those tests are not valid. Here is the word from the foremost celiac researcher in the country. He is at the University of Chicago. Scroll down to the bottom of the page, but you may want to click on other links provided too, so I left them in.

 

 

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Open Original Shared Link / Open Original Shared Link / What’s with all the talk about certain types of food causing “cross-reactivity?”
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What’s with all the talk about certain types of food causing “cross-reactivity?”

There is not yet reliable data about cross-reactivity. As for the alleged possibility that many gluten-free foods or drinks (such as coffee, milk, orange juice, etc.) would trigger symptoms in celiac individuals due to hidden antigens mimicking gluten or cross-reacting with anti-gluten antibodies, it must be clearly stated that this is all false information, devoid of any scientific basis, and must be rejected as untrue.

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