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

Not Sure If This Is Truly Celiac Related, But...

BethM55

Recommended Posts

BethM55 Enthusiast
BethM55
Posted

A friend asked me the following, and I'm not sure what to tell her.  I did suggest she look in to leaky gut syndrome.  Other than that, any suggestions?  (Yes, I know... I'm puzzled also about her use of  the term 'regular bread products', as opposed to whole grains.)  Thank you in advance!

 

"Nutrition question:  do you know of anything in the outer coating (the rough parts) of grains like wheat that would be an irritant or allergen?  Sean has never been good with whole grains, but he has no trouble with regular bread products.  It finally became obvious when we shared a whole-grain muffin that was very soft and finely-ground, but still made his stomach upset.  It has me baffled."

 

Thanks, 

-Beth.

 

 

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

Celiac.com Sponsor (A8-M):


GF Lover Rising Star
GF Lover
Posted

Is this person Celiac.  It sounds like he does not know what to avoid to be gluten-free.  If he is a silent Celiac he may be starting to get reactions as it sounds like he had eaten gluten regularly and continuing to incur damage.  If she has allergies to a food, that is complete different.  If she is NCGI then I would question if a problem exists.

 

At any rate, it is hard to be sure of what she is actually talking about.

 

Colleen

BethM55 Enthusiast
BethM55
Posted
  • Author

gluten-free Lover, he is not celiac that I'm aware of, although he's not been tested.  I've suggested in the past that the entire family try being gluten free because of multiple health problems, but they're not amenable to this.  NCGI is a possibility too.  If he is NCGI, why do you question if a problem exists?

GF Lover Rising Star
GF Lover
Posted

do you know of anything in the outer coating (the rough parts) of grains like wheat that would be an irritant or allergen

Wheat Grass?  My opinion is that you should not eat it due to possible contamination.  What other rough parts would you eat...I don't know of any.

 

he has no trouble with regular bread products

What regular bread products is eating?  Does he have any other intolerances?  Is he eating gluten free bread?

 

 we shared a whole-grain muffin that was very soft and finely-ground, but still made his stomach upset.

A whole grain muffin?  Was is gluten free?  What was in the muffin?  the grinding of grains should make no difference.

 

It seems unclear exactly what he is eating...rough parts?  The comparison of bread products to a finely ground product?  I'm not sure they understand exactly what they need to do to be gluten free.  I emphasize 'understand'.  Is only the one person eating gluten-free with the rest of the family kind of gluten-free?  That will make a difference right there.  There really is not enough information to figure out what exactly is going on.  Basically, It is unclear to me if the person in question is eating gluten-free  or just does not like 'whole grains'.

 

Colleen

cyclinglady Grand Master
cyclinglady
Posted

I would never recommend for someone to go gluten free without first getting tested for celiac disease. If the tests are negative and the person wants to try the gluten-free diet to see if it eliminates their symptoms, then fine. The gluten-free diet is a huge commitment not only to food changes but lifestyle changes as well. I can see why your friends would resist.

There is no way that I would have gone gluten free to resolve my life-long anemia. Heck, it took me over a year of being on the diet to see results. I personally needed proof that gluten-free was the cure for my illness. There was also no way that I would have given up so many carbs after my celiac disease diagnosis without proof that I had diabetes either. It is hard to disregard lab results!

BethM55 Enthusiast
BethM55
Posted
  • Author

Thank you all for your responses.  I will have to talk more with my friend to get more specific information.  Her son may be gluten intolerant, or there may be other issues to address.  Hard to tell.  Again, thanks!

RMJ Mentor
RMJ
Posted

I think the outer coating would be the wheat bran?

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

Celiac.com Sponsor (A8-M):


Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,243
    • Most Online (within 30 mins)
      7,748
    Maya Baum
    Newest Member
    Maya Baum
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • knitty kitty
      Accuracy of testing concerns

      By knitty kitty · Posted

      Welcome to the forum, @McKinleyWY, For a genetic test, you don't have to eat gluten, but this will only show if you have the genes necessary for the development of Celiac disease.  It will not show if you have active Celiac disease.   Eating gluten stimulates the production of antibodies against gluten which mistakenly attack our own bodies.  The antibodies are produced in the small intestines.  Three grams of gluten are enough to make you feel sick and ramp up anti-gluten antibody production and inflammation for two years afterwards.  However, TEN grams of gluten or more per day for two weeks is required to stimulate anti-gluten antibodies' production enough so that the anti-gluten antibodies move out of the intestines and into the bloodstream where they can be measured in blood tests.  This level of anti-gluten antibodies also causes measurable damage to the lining of the intestines as seen on biopsy samples taken during an endoscopy (the "gold standard" of Celiac diagnosis).   Since you have been experimenting with whole wheat bread in the past year or so, possibly getting cross contaminated in a mixed household, and your immune system is still so sensitized to gluten consumption, you may want to go ahead with the gluten challenge.   It can take two years absolutely gluten free for the immune system to quit reacting to gluten exposure.   Avoiding gluten most if the time, but then experimenting with whole wheat bread is a great way to keep your body in a state of inflammation and illness.  A diagnosis would help you stop playing Russian roulette with your and your children's health.      
    • trents
      Accuracy of testing concerns

      By trents · Posted

      Welcome to the celiac.com community, @McKinleyWY! There currently is no testing for celiac disease that does not require you to have been consuming generous amounts of gluten (at least 10g daily, about the amount in 4-6 slices of wheat bread) for at least two weeks and, to be certain of accurate testing, longer than that. This applies to both phases of testing, the blood antibody tests and the endoscopy with biopsy.  There is the option of genetic testing to see if you have one or both of the two genes known to provide the potential to develop celiac disease. It is not really a diagnostic measure, however, as 30-40% of the general population has one or both of these genes whereas only about 1% of the general population actually develops celiac disease. But genetic testing is valuable as a rule out measure. If you don't have either of the genes, it is highly unlikely that you can have celiac disease. Having said all that, even if you don't have celiac disease you can have NCGS (Non Celiac Gluten Sensitivity) which shares many of the same symptoms as celiac disease but does not involve and autoimmune reaction that damages the lining of the small bowel as does celiac disease. Both conditions call for the complete elimination of gluten from the diet. I hope this brings some clarity to your questions.
    • McKinleyWY
      Accuracy of testing concerns

      By McKinleyWY · Posted

      Hello all, I was diagnosed at the age of 2 as being allergic to yeast.  All my life I have avoided bread and most products containing enriched flour as they  contain yeast (when making the man made vitamins to add back in to the flour).  Within the last year or so, we discovered that even whole wheat products bother me but strangely enough I can eat gluten free bread with yeast and have no reactions.  Obviously, we have come to believe the issue is gluten not yeast.  Times continues to reinforce this as we are transitioning to a gluten free home and family.  I become quite ill when I consume even the smallest amount of gluten. How will my not having consumed breads/yeast/gluten for the better part of decades impact a biopsy or blood work?  I would love to know if it is a gluten intolerance or a genetic issue for family members but unsure of the results given my history of limited gluten intake.   I appreciate the input from those who have gone before me in experience and knowledge. Thank you all!
    • trents
      A little about me and my celiac disease

      By trents · Posted

      I know what you mean. When I get glutened I have severe gut cramps and throw up for 2-3 hr. and then have diarrhea for another several hours. Avoid eating out if at all possible. It is the number one source of gluten contamination for us celiacs. When you are forced to eat out at a new restaurant that you are not sure is safe, try to order things that you can be sure will not get cross contaminated like a boiled egg, baked potatos, steamed vegies, fresh fruit. Yes, I know that doesn't sound as appetizing as pizza or a burger and fries but your health is at stake. I also realize that as a 14 year old you don't have a lot of control over where you eat out because you are tagging along with others or adults are paying for it. Do you have support from your parents concerning your need to eat gluten free? Do you believe they have a good understanding of the many places gluten can show up in the food supply?
    • Peace lily
      Gluten Free Coffee

      By Peace lily · Posted

      Okay went online to check green mountain k cups .It was said that the regular coffees are fine but they couldn’t guarantee cross contamination.with the flavors. im trying to figure out since I eliminated the suyrup so far so good. I’m hoping. thanks it feels good to listen to other people there views.
×
×
  • 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.