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.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - trents replied to KathyR37's topic in Coping with Celiac Disease
      3

      New here

    2. - Theresa2407 replied to Theresa2407's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Probiotics

    3. - KathyR37 replied to KathyR37's topic in Coping with Celiac Disease
      3

      New here

    4. - Scott Adams replied to KathyR37's topic in Coping with Celiac Disease
      3

      New here

    5. - KathyR37 posted a topic in Coping with Celiac Disease
      3

      New here


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,813
    • Most Online (within 30 mins)
      7,748

    Annawaikuku
    Newest Member
    Annawaikuku
    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

    • trents
      @KathyR37, I would suspect that in addition to gluten intolerance, you have other food intolerances/sensitivities. This is very common in the celiac community. The most common offenders are oats, dairy, soy, corn and eggs with dairy and oats being the big two. Have you considered this? Have you tried keeping a food diary to detect patterns?
    • Theresa2407
      thank you for your advice.   I have always taken them and I use Stonehedge because they are in a glass bottle, but don't have to be refrigerated.  I also like they are 3rd party tested and state gluten free. But you never know if something better has come alone over the years.
    • KathyR37
      Thank you for your response. I have already learned about the info you sent but i appreciate your effort. I am the only one in my family cursed by this disease. I have to cook for them too. I make sure that my utensils are free of gluten and clean after using them for other food. I use non-porous pots and pans and  gloves when cooking for them. One huge problem I have is a gag reflex out of this world and if something doesn't taste good it is not going down. Most commercially made breads and such taste like old cardboard.Pastas are about the same. I did find one flour that I like and use it regularly, but it is so expensive! All gluten free food is way more expensive. I only eat twice a day because I cannot afford to buy all that. We live on a very low income so my food purchases are quite limited.
    • Scott Adams
      What you've described—the severe weight loss, the cycle of medications making things worse, and the profound fear of eating before leaving the house—is a heavy burden to carry for 15 years. It is absolutely not your fault. While everyone's journey with celiac is different, the struggles with the learning curve, social isolation, and dietary grief are feelings many in the community know all too well. Your question about whether you should just eat what you want and manage the symptoms is a heartbreaking one, born from years of frustration. It's crucial to know that the diarrhea is a sign of ongoing damage to your small intestine from gluten, and simply managing the symptom with Imodium doesn't stop that internal harm or the risk of other complications. The fact that you are still getting sick within an hour of eating, even while trying to be gluten-free, is a huge red flag that something isn't right. This could be due to cross-contamination in your kitchen (e.g., using a shared toaster, colander, or condiment jars), hidden gluten in foods, or the possibility of another concurrent condition like refractory celiac disease. Don't give up!  This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):    
    • KathyR37
      I am new here but celiac disease is not new to me. I was diagnosed with it at age 60. At the time I weighed a whopping 89 pounds. I was so ignorant to celiac so I buried myself in learning all about it and looking for food I could eat. I lost so much weight and stayed sick all the time. So to combat the sickness I was give all sorts of meds for loose bowels and vomiting. All that just made me sicker. Eventually I chucked it all and went back to eating like I had all my life. Now I am from the south and biscuits and gravy are a big part of our food, as are breaded foods, pasta, and sandwich bread. Through the years I would try to do the gluten free thing again and am doing it now. It has not helped any. Within and hour of eating I have to run to the bathroom. I am now 75 and am wondering if I should just forget it and eat what I like, take Immodium and live the best I can. I cannot eat before going anywhere for fear of embarrassing myself. Family and church dinners are out of the question unless I eat and run straight home. I am so frustrated I just want to sit down and cry or throw something. Does everyone go through all this?
×
×
  • 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.