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

gluten-free Andee

Recommended Posts

gluten-free Andee Newbie

I was diagnosed with Celiac's when I was 19. When I was 23, I was still having problems with my stomach. I got more test done and found I also have intolerance to rice, (white) potatoes, pork, egg whites, and lots other things but those are the big ones. Especially since rice flour is used for the majority of Gluten Free pasta, pizza crust, bread etc. However, I have been eating meal replacement shakes and one I just purchased has "Whole Grain Brown Rice Protein, pea protein isolate". I have done some research and rice protein is an extract from rice. Isolating the grain from the protein. Before I put my body though a test, I was wondering if any one know if this is safe to eat?!?! I am pretty sensitive to white rice and brown rice. 

Thank you in advance for any help you can offer! 

Gluten-Free Andee 


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



Celiac.com Sponsor (A8-M):



Fundog Enthusiast

Usually, food allergies and intolerance are to the proteins in those foods, so I would say no to "rice protein."

cyclinglady Grand Master

Not to discount your allergies or intolerances (I have many myself), but when was the last time you had a full celiac antibodies blood panel?  Celiac symptoms can wax and wane, so it is a good idea to get checked annually to help see if your disease is still active (diet compliant).  

wetcat Newbie

I can't eat brown rice, rice bran, or rice bran oil without having the same symptoms as being glutened. I have gluten ataxia, but not celiac. I have been tested for food sensitivities, and rice was one of my worst reactions. Because Rice is in almost all gluten free products that have grain, I avoid eating grains. I follow grain free or paleo recipes, or buy Simple Mills, Against All Grain, Julian Bakery, or Chebe products. you are looking for grain free protein powder, I recommend Garden of Life organic plant protein grain free. There are 4 flavors, which I bought online from Thrive Market. Rice sensitivity is a rare and unfortunate one to have, but there are more options out there than there used to be!

  • 2 weeks later...
Posterboy Mentor

gluten-free andee,

according to an article on celiac.com  that talks about this subject see this link https://www.celiac.com/articles/24406/1/Celiac-Diease-and-Other-Autoimmune-Diseases-Equals-Low-Inflammatory-Diet/Page1.html

Quoting the author "In the author's personal experience, a gluten-free diet has many limitations. The reactivity between alpha gliadin and corn, millet, oats, rice and dairy has been denounced as invalid by gastroenterologists and celiac disease researchers. While at a medical school in Missouri, biopsies did not show improvement in villous atropy until all alpha gliadin sources and corn, millet, rice and oats were removed from the diet."  Note this research is two years old but hilites the problem with non-gluten rice protein that you are having.

It is the alpha gliadin sources that it causing the cross reactivity you are experiencing when you eat rice protein's.

She says quoting "Celiac disease has gotten the most attention in antibody research, but the current data on cross-reactivity of antibodies is allowing a better understanding of gluten sensitivity. Antigen reactivity to alpha-gliadin can trigger immune attacks on many individuals beyond those with positive DQ 2, DQ 8 and TTG test results.

She goes on to say "A low inflammatory diet customized to each person through testing for cross-reactivity or elimination diet protocols is needed to restore a state of health and well-being."  which sounds exactly like what you are doing.

If you are still having problems after elminating rice a 30 day elimination of all the alpha gliadin proteins might be in order.  Corn is a common reactivity problem I hear with a gluten allergy from my friends as well as the obvious lactose problems that can be common among celiacs.  But rarely do you hear Rice allergy's brought up in context of a gluten allergy.

I am glad you are making progress on finding your triggers.

Read the whole article for yourself to see if there are nuggets of truth I did not highlight in my response.

I hope this is helpful.

Good luck on your journey to health.

Posterboy,

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,723
    • Most Online (within 30 mins)
      7,748

    Kimberly1
    Newest Member
    Kimberly1
    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

    • Rejoicephd
      @Scott Adams That's actually exactly what I ended up asking for— vodka tonic with Titos.  I saw on their website that Tito's is certified gluten-free (maybe many of the clear vodkas are, I don't know, I just happened to look up Tito's in advance). I should have actually specified the 'splash' though, because I think with the amount of tonic she put in there, it did still end up fairly sweet.  Anyway, I think I've almost got this drink order down!
    • Wends
      Be interesting to see the effects of dairy reintroduction with gluten. As well as milk protein sensitivity in and of itself the casein part particularly has been shown to mimic gluten in about 50% of celiacs. Keep us posted!
    • deanna1ynne
      She has been dairy free for six years, so she’d already been dairy free for two years at her last testing and was dairy free for the entire gluten challenge this year as well (that had positive results). However, now that we’re doing another biopsy in six weeks, we decided to do everything we can to try to “see” the effects, so we decided this past week to add back in dairy temporarily for breakfast (milk and cereal combo like you said).
    • Gigi2025
      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
      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.
×
×
  • 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.