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

Do reactions to other foods damage like Gluten does?


Sammy uk

Recommended Posts

Sammy uk Newbie

I wondered, I have an identical reaction to dairy and corn as I do to wheat gluten. So I know wheat gluten damages my insides via celiac disease, does corn/dairy do the same or is it just reaction because of my already damaged insides?

Will having occasional reactions to dairy or corn stop my gut from healing?

 


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



Celiac.com Sponsor (A8-M):



cyclinglady Grand Master

Sammy, I have wondered about this too.  Here is a link from the University of Chicago about other things that can damage intestinal villi:

Okay....celiac.com is not allowing me to paste my link from my iPad.   I give up.  Just google villi damage and U of Chicago and you will find it.  

Also, Dr. Fansano (a celiac expert) has been credited for discovering zonulin which are the gate keepers of the small intestine.  More research is needed but it can help explain intolerances:

Same issue with pasting a link.  Google zoulin and Fansano.

Regarding your question.  I have other intolerances but only gluten triggers an autoimmune flare-up that lasts for a long time (weeks to months) for me.  An intolerance hit is just for a day or two, so I am guessing that I am not damaging villi.  But chronic inflammation is not good.  So I avoid foods that trigger a response (hives, rash, body aches, tummy issues, etc.) like Chili peppers, garlic family.  My lactose intolerance has resolved from being gluten-free for a few years!  

 

 

Sammy uk Newbie

Thanks, the U of Chicago website is really interesting. I will look into Dr Fansano.

It's good to hear your lactose intolerance resolved. I have heard others say the same, so I am keeping my fingers crossed. I would love that to happen!

 

annalaurabrown Newbie

From my understanding I would say no. Furthermore cross contamination is not usually as big a deal with these things as it is with gluten. While they not damage your villi. They can cause other digestive issues, may trigger autoimmune issues and can still cause rashes and other skin problems as well. As far as can you have some occasionally? I think you and only you can really decide based on how you feel. 

Archived

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

  • 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. - Scott Adams replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

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

    2. - Rogol72 replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

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

    3. - Scott Adams replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

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

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

      Inconclusive results


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,442
    • Most Online (within 30 mins)
      7,748

    Mprice
    Newest Member
    Mprice
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      Eating grains typically depletes certain B vitamins, so I'm not sure why they decided to fortify with calcium and iron, but hopefully we'll see more B vitamin fortification in gluten-free products going forward.
    • Rogol72
      @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
      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
      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
×
×
  • 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.