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

Can't figure out foods (need guesses to test)

ThisIsMyUserName

Recommended Posts

ThisIsMyUserName Explorer
ThisIsMyUserName
Posted

So I'm not celiac, but have severe food intolerances and this board has been extremely helpful in helping me figure out my intolerances. I know for certain that my main culprits are caffeine and dairy. When I stopped those I went from throwing up daily and being nearly bed-ridden to being generally functional with some incidents. I have been doing this (with detailed data and spreadsheets) so I know for sure that certain foods repeatedly cause me to have horrible reactions, but I can't figure out what the problem is. I know, without a doubt (multiple tests), that I can have gluten, corn, and soy, so it's not the usual hidden things. I am listing the foods below that cause me problems, but I can't find any underlying theme or culprit (for example, most of these have gluten, but I can eat entire loafs of bread and bowls of barley and be fine). I've looked for common ingredients and can't find anything that jumps out. Would people be so kind as to propose what might be the problem? I can live just avoiding these foods (and adding to the list as necessary), but I'd be much happier if I knew what the underlying issue is so i can comprehensively avoid it. I've never had a problem with any whole foods. Thanks!

The list: all breakfast cereals (including chex and gluten-free cheerios), pretzels, fresh breads (at least from the breadsmith near me; I can eat packaged breads), trader joe's crumpets, some deli meats (others are fine). Help?

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

Celiac.com Sponsor (A8-M):


squirmingitch Veteran
squirmingitch
Posted

Look for some preservative that is common to all of those items.

  • 3 weeks later...
stri8ed Rookie
stri8ed
Posted

Maybe Histamine Intolerance?

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,098
    • Most Online (within 30 mins)
      7,748
    Baxter6
    Newest Member
    Baxter6
    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

    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      So far 3 months in - worsening symptoms. I have had the worst constipation in my life and I am primarily eating naturally gluten-free foods like potatoes, eggs, salad with homemade dressing, corn tortillas, etc. I hate gluten-free bread and pasta so I don't eat it. Occasionally I eat gluten-free almond flour crackers. As stated in the post, I don't have any vitamin deficiency. I was already tested.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      As I said, I do not have any vitamin deficiency. I was already tested.
    • Wheatwacked
      High DGP-A with normal IGA

      By Wheatwacked · Posted

      Talk to your  Talk to your provider about testing for vitamin and mineral deficiency.  celiac disease causes malabsorption and eventually malnutrition.  Especially vitamin D. Having the gallbladder removed seems to be a common step on the way to a Celiac Disease Diagnosis,  Gallbladder is a sympton of deficient Choline. Eggs and red meat are the primary source..Choline makes up a majority of the bile salts.  The bile gets thick, doesn't get enough into intestine to digest fats well.  Can eventually back up into gallbladder, cause gallstones.  Without bile, bowel movements can become hard. Try to avoid all processed foods while you are healing, The gluten-free foods are not fortified with vitamins and use various ingredients to mimic fat that bothers many Celiacs.  Choose vegatables with low omega 6.  Optimum omega 6 to omega 3 ratio is less than 3:1.  Wheat flour is 22:1.  Grass fed milk is 1:1.   Commercial Dairies milk is 5:1.  They feed wheat, rye and barley Gluten as part of the food mix.  
    • trents
      High DGP-A with normal IGA

      By trents · Posted

      Your DGP-G is also high. The thing to do now would be to trial the gluten-free diet for a few months to see if there is improvement in symptoms.
    • trents
      GI DX celiac despite neg serology and no biopsy

      By trents · Posted

      Welcome to the forum, @Roses8721! How long were you off gluten before getting the celiac blood testing done? The testing is not valid after having been gluten free for a significant period of time. Many of your symptoms align with celiac disease.
×
×
  • 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.