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
      131,705
    • Most Online (within 30 mins)
      7,748
    Lyana Chahine
    Newest Member
    Lyana Chahine
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Hi Christiana, Many thanks for your response.  Interestingly, I too cannot eat wheat in France without feeling effects (much less than in the US, but won't indulge nonetheless).  I also understand children are screened for celiac in Italy prior to starting their education. Wise idea as it seems my grandson has the beginning symptoms (several celiacs in his dad's family), but parents continue to think he's just being difficult.  Argh.  There's a test I took that diagnosed gluten sensitivity in 2014 via Entero Labs, and am planning on having done again.  Truth be told, I'm hoping it's the bromine/additives/preservatives as I miss breads and pastas terribly when home here in the states!  Be well and here's to our guts healing ❤️
    • Wends
      Inconclusive results

      By Wends · Posted

      Lol that’s so true! Hope you get clarity, it’s tough when there’s doubt. There’s so much known about celiac disease with all the scientific research that’s been done so far yet practically and clinically there’s also so much unknown, still. Out of curiosity what’s her dairy consumption like? Even compared to early years to now? Has that changed? Calcium is dependent in the mechanism of antigen presenting cells in the gut. High calcium foods with gluten grains can initiate inflammation greater.  This is why breakfast cereals and milk combo long term can be a ticking time bomb for genetically susceptible celiacs (not a scientific statement by any means but my current personal opinion based on reasoning at present). Milk and wheat are the top culprits for food sensitivity. Especially in childhood. There are also patient cases of antibodies normalising in celiac children who had milk protein intolerance/ delayed type allergy. Some asymptomatic. There were a couple of cases of suspected celiacs that turned out to have milk protein intolerance that normalised antibodies on a gluten containing diet. Then there were others that only normalised antibodies once gluten and milk was eliminated. Milk kept the antibodies positive. Celiac disease is complicated to say the least.
    • deanna1ynne
      Inconclusive results

      By deanna1ynne · Posted

      And thank you for your encouragement. I am glad that her body is doing a good job fighting it. I also just want clarity for her moving forwards. She was only 6 for the last round of testing and she's 10 now, so I'm also hoping that makes a difference. It was weird during her last round of testing though, because right before her biopsy, we'd upped her gluten intake by giving her biscuits made from straight up vital wheat gluten, and her labs actually normalized slightly (lower ttg and her ema went negative). Bodies just do weird things sometimes! lol
    • deanna1ynne
      Inconclusive results

      By deanna1ynne · Posted

      The first negative biopsy in 2021 just said "no pathological change" for all the samples, and the second one in 2022 said "Duodenal mucosa with mild reactive change (focal foveolar metaplasia) and preserved villous architecture." So I think Marsh score 0 in both cases, though it's not actually written in the pathology reports. I'm really hoping to get a clear positive result this time, just for her sake.  
    • Wends
      Blood results

      By Wends · Posted

      Hopefully the biopsy gives a conclusive and correct diagnosis for your daughter. Im in the UK and have been in the situation a few years ago of trying to rule celiac in or out after inconclusive results. Many symptoms pointing to it including the classic symptoms and weight loss and folate and iron deficiency. You have to play a waiting game. I also had the label of IBS and likely food allergy. Genetic test showed low risk for celiac but not no risk. It sounds like the Gastroenterologist is on it and hopefully will diagnose what it is correctly. Food hypersensitivity (allergy) can also cause similar symptoms and inflammation as well as mimicking IBS. Milk / dairy and wheat (cereal grains) being the biggest culprits. The “oesophagitis” and “gastritis” you mentioned can be caused by another gastrointestinal disorder called “eosinophilic gastrointestinal disorders”. These are named depending on which part of the gastrointestinal tract is affected. For example eosinophilic oesophagitis, eosinophilic gastritis, eosinophilic gastroenteritis, and more rare eosinophilic colitis. They are antigen (allergen) driven. When the blood test measuring anti-ttg antibodies is positive in absence of a positive ema test - which is more specific to celiac, this can also suggest food hypersensitivity (allergy). Usually delayed type allergy similar to celiac but not autoimmune if that makes sense. In this case the ttg antibodies are transient. Which happens. I’ve first hand experience. For info, evidence of villous atrophy too can be caused by food hypersensitivity. Not just by celiac disease. In Egid disorders the six food elimination diet, under a dietitian and gastroenterologist care, is the dietary protocol to figure out the culprit or culprits. Sometimes only two food elimination diet is used at first. The number one culprit is milk protein / dairy. Followed by wheat, eggs, soy, fish and seafood, and nuts. Most are only reactive to one food group or two. Most are only reactive to milk. Hope this is a helpful reply.
×
×
  • 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.