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

Also Intolerant To Casein (Dairy), Soy And/or Corn?

swampy land

Recommended Posts

swampy land Newbie
swampy land
Posted

Hi all,

 

Just interested if any celiacs and gluten intolerants are also intolerant to non organic casein (dairy), soy and/or corn. Or is it just wheat (Gliadin) products that are causing your intolerance?

 

Also, if you have certified organic wheat (gliadin) products, do you have the same intolerance issues?

Partly it's in reference to this -

"There are 4 known “foods” that can induce villous atrophy of the small intestine*: gluten, casein, soy, and corn.

 

The gluten comes from the gluten grains- wheat, barley, and rye. Casein comes from cow’s milk products and is mostly absent in goat’s milk, which contains a different form of casein. The relative absence of casein in goat’s milk is what makes it the “universal foster milk”.

(*particularly the duodenum and jejunum– the first segments of small intestine after the stomach. The villi are the tiny, finger-like projections that absorb nutrients. Atrophy is the wasting away/destruction of these villi.)"

 

 

 

I've become gluten intolerant over time, and looking at why that is? I'm looking at the classic intolerance to gliadin. Villi atrophy from gluten, casein, soy, and corn, and, destruction of essential gut bacteria theories.

 

Cheers.

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

Celiac.com Sponsor (A8-M):


ravenwoodglass Mentor
ravenwoodglass
Posted

It doesn't matter if the gluten grains are organic or not. I will get just as ill. I do also have an intolerance to soy but my symptoms from soy are very different from my symptoms to gluten and the effects only last a day or two and not the 3 or so weeks that a glutening will cause. 

Many of us are intolerant to dairy also but in many cases after we heal we are able to add it back in. I was very happy to be able to enjoy ice cream and other dairy products after I had healed. 

If you think you may have celiac you should make sure you don't go gluten free until all celiac related testing is done. Staying on organic or older versions of wheat until testing is finished is fine as the organic aspect will not have any adverse impact on testing. 

swampy land Newbie
swampy land
Posted
  • Author

It doesn't matter if the gluten grains are organic or not. I will get just as ill. I do also have an intolerance to soy but my symptoms from soy are very different from my symptoms to gluten and the effects only last a day or two and not the 3 or so weeks that a glutening will cause. 

Many of us are intolerant to dairy also but in many cases after we heal we are able to add it back in. I was very happy to be able to enjoy ice cream and other dairy products after I had healed. 

If you think you may have celiac you should make sure you don't go gluten free until all celiac related testing is done. Staying on organic or older versions of wheat until testing is finished is fine as the organic aspect will not have any adverse impact on testing. 

ravenwoodglass, have you tried to use probiotic daily for any length of time to aid the healing? You say some heal and can enjoy dairy again. Also, apparently all probiotics are not the same, there are histamine, neutral and histamine degrading types identified. I'm currently at the begining of trying histamine degrading that seem to reduce gluten intolerance somewhat. I'm only eating certified organic rye wheat bread though.

cyclinglady Grand Master
cyclinglady
Posted

Why don't you consider getting tested for celiac disease (blood test)? That would put you on the path to eliminating celiac disease. If you have celiac disease or Non-Celiac Gluten Intolerance (there is no damage to intestinal villi with NCGI), then you can NEVER consume gluten from wheat, barley or rye. No amount of probiotics will help if you have either of these two conditions AND you continue to consume gluten.

swampy land Newbie
swampy land
Posted
  • Author

Cyclinglady, are you saying there is no case of celiacs being cured, or symptoms reduced, by particular probiotics? Maybe that only relates to gluten intolerants then?

I don't think it's celiac that i have, and apparently there is no test for gluten intolerance? But i have symptoms return when I return to eating breads (a little organic rye is ok though), pasta, cakes, white flour products.

 

I had the following symptoms (also gluten intolerants can have) that diminished once i greatly reduced wheat products, along with high G.I. foods (glycemic index), coffee and flavour enhancers (msg and 600 numbers) and had histamine degrading probiotics -
1. Fatigue and weakness.

2. Depression, irritability, listlessness, and mood disorders.

3. “Fuzzy brain” or an inability to concentrate.
4. Clumsiness (ataxia).
5. Acne.

6. Low blood sugar (hypoglycemia).
7. Gas and flatulence

8. Weight loss

I'm interested in what other gluten intolerants avoid, and or, include to impove their symptoms. Also interested if pesticides seem to be the main issue and not wheat products per se, for some of us?


 

kareng Grand Master
kareng
Posted

Cyclinglady, are you saying there is no case of celiacs being cured, or symptoms reduced, by particular probiotics? Maybe that only relates to gluten intolerants then?

I don't think it's celiac that i have, and apparently there is no test for gluten intolerance? But i have symptoms return when I return to eating breads (a little organic rye is ok though), pasta, cakes, white flour products.

 

 

 

 

How would you know if you don't get tested?  You certainly have the symptoms of Celiac.

 

No - Celiac disease is an autoimmune disease.  So far, there are no complete cures.  Eating a gluten free diet can eliminate the symptoms and manifestations - so I guess you could think of it as a cure.

swampy land Newbie
swampy land
Posted
  • Author

I don't think i have celiacs? as i now include organic rye bread, in small amounts, 6 slices a week. And have no noticable problems. Wouldn't a celiac, as opposed to a gluten intolerant, have an immediate reaction to any type of wheat?

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

Celiac.com Sponsor (A8-M):


kareng Grand Master
kareng
Posted

I don't think i have celiacs? as i now include organic rye bread, in small amounts, 6 slices a week. And have no noticable problems. Wouldn't a celiac, as opposed to a gluten intolerant, have an immediate reaction to any type of wheat?

 

Not necessarily.  Many don't get an "immediate" reaction.  It can take hours or even a day to react.  Sometimes, people don't even get a reaction every time.  Probably has to do with amounts of gluten, stomach contents, a reaction that you don't realize is from gluten (like a headache, for example), probably other reasons.  

 

I can see you are really sure you don't want to be diagnosed with Celiac disease.  I think we all were. :unsure:   Good luck to you.

cyclinglady Grand Master
cyclinglady
Posted

How can you "think" you do not have celiac disease? I had no intestinal symtoms when I was diagnosed and I was eating a lot of gluten from rye, barley and wheat daily. There is no cure for celiac disease as it is an autoimmune disorder, like Karen said. Unlike lupus or MS, gluten triggers an autoimmune "flare-up" , so by avoiding gluten, we can avoid flare-ups. In that sense, we are a little more fortunate in that our disease can be assisted by diet and we do not necessarily need drugs to improve symptoms.

I would suggest a consult with a real doctor -- not Dr. Google!

I wish you well.

Archived

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

Go to topic listing

  • 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. Rogol72
      - Rogol72 replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      8

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

      @HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying...
    2. Scott Adams
      - Scott Adams replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      8

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

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

      Inconclusive results

      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...
    4. JoJo0611
      - JoJo0611 replied to JoJo0611's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      CT with contrast.

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

      Inconclusive results

      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 int...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,441
    • Most Online (within 30 mins)
      7,748
    Linda Boxdorfer
    Newest Member
    Linda Boxdorfer
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • Rogol72
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Rogol72 · Posted

      @HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying it once. It's fortified with Calcium and Iron. https://www.warburtonsglutenfree.com/warbs_products/white-loaf/ The only other gluten-free bread that I've come across that is fortified is Schar with Iodized salt, nothing else.
    • Scott Adams
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Scott Adams · Posted

      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
      Inconclusive results

      By Scott Adams · Posted

      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
      CT with contrast.

      By JoJo0611 · Posted

      Thank you. 
    • deanna1ynne
      Inconclusive results

      By deanna1ynne · Posted

      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?
×
×
  • 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.