red dye #40??

[1398-Days]

The last few times that I had red 40 I felt pretty sick, and was really anxious for about a week afterwards. I tried to tell myself that it was from gluten, but I couldn't even think of anything I had eaten that could have had gluten in it. I realized that I had had red dye though, so I avoided it for several months. Well, the other night I ate something with red dye in it and have been quite anxious for the past few days. I also got glutened pretty badly about a month ago and was extremely anxious for around a week and after that my stomach was still a bit upset for a while, so it was another week before I was eating normally. And the past two weeks I've been trying to recover. I was finally feeling really good, not sick and not anxious AT ALL. I finally felt like myself again. But then the anxiety started.. I don't know if the red dye is just a coincidence, or if I got glutened again.. I didn't eat anything different though other than the thing that had red dye, and I know that was gluten free. 

Also, does anyone have problems with potatoes? I've noticed that I get bloated and sometimes have heartburn after I eat them.. And it seems like it's the worst when I eat baked potatoes for some reason. I've also noticed that artificial sweeteners make me very sick too... I'm starting to worry that I'm not going to be able to eat anything! Help!

[Levi's Gma]

Hi. It is hard learning what to eliminate from a diet! Addressing Red#40. Red#40 causes a number of problems, totally unrelated to Celiac's. My 2nd daughter breaks out in purple dots and has internal reactions to Red #40. I cannot speak to it's effect on Celiac's as we eliminated it from our diets nearly 30 years ago. Look up side effects on the web. Relating to baked potatoes: look at what you put on your potatoes. It may not be the potato itself, but rather the butter, or other fat, sour cream, etc. A friend cannot have canola oil in any form or amount. My grandson cannot have soy in any form, including soy oil. From personal experience, when lots of items cause me problems, I go back to the very basics, use single ingredients, don't use mixes of any sort, eat only food I have prepared or can trust how it was prepared. For example, I react to onions, so I don't consume them, right? But I discovered that my favorite healthy seasoning flakes that I used on everything had onion in it. I eliminated it and now I have improvement. Once my body settles down, I begin to re-introduce items. It may be the combination of items forming an accumulative effect such as in ice cream. I can eat sugar (in moderation, of course) and I can consume cream in my coffee. BUT, if I eat ice cream (cream, sugar, vanilla or cream, sugar, cocoa) I become ill. It took a while to figure out all the things we couldn't have, due to different conditions, (red#40, onions, wheat, lactose, MSG, aspartame, corn, rice, soy, and then my husband was put on a salt-free diet!), but once these things were eliminated, our health improved greatly. I hope this is helpful and you can draw some encouragement.

[cyclinglady]

Best bet  when recovering from celiac disease is to stick to a whole fresh or frozen foods diet.  Why?  Because we tend to have "leaky" gut and we develop food intolerances.  This study suggests hidden sources of gluten and recommends a whole fresh foods diet temporarily and the next lecture talks about leaky gut from a celiac expert (not a celiac quack). 

Reacting to dies, sulfites, food additives, common food allergens like soy, corn, nightshades (potatoes, peppers) milk, preservatives, histamine-containing foods, etc are common for those with a damaged gut.  Most resolve after healing.  

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