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Question about other food intolerances after going gluten free

strawberrymoon

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strawberrymoon Apprentice
strawberrymoon
Posted

Hi,  I have a question about vegetable intolerances, I have searched online but can't find any answers so wondered if anyone here might know.

Since going gluten free a year ago I have developed problems with a lot of other food including vegetables. I'm planning a Candida cleanse and part of that includes drinking vegetable/chicken broth. If I made a vegetable broth that included things I can't actually eat (carrots, onions, cabbage to name a few) would I still be intolerant to the broth or is it just the nutrients from the vegetables that is extracted into the broth? 

Thanks for reading!

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cyclinglady Grand Master
cyclinglady
Posted

You would still get sick.  I still can not tolerate onion, garlic or anything in that family though I did regain dairy!    ☹️  Make the broth without those items that you can not tolerate.  I think cutting out carbs/sugar is probably key to reducing fungus.  They love carbs, so reducing them should help if you have a candida issue.  

Have you had a celiac follow-up testing?  That might be in order if you are still experiencing symptoms.  It would at least rule out that celiac disease was the root cause.  

pikakegirl Enthusiast
pikakegirl
Posted

Thanks for bringing this up. I have the same issue even after 10 years gluten free. I am on the FODMAP  diet to reduce gas and it as helped. Also had genetic blood test for MTHR gene and was positive meaning I can no convert folic acid so must take 3000mcg l-methylfolate daily. From my research actually eating things with folic acid (including all processed foods enriched) cause me a lot of trouble. Research about veggies shows many have trouble and am looking into fermented foods. Trouble is most are made from veggies I can not tolerate or use yeast and I have to make sure it is not grown on rye. A probiotics daily and no sugar cured my Candida. I eat brown rice, sweet potato and amaranth everyday so I believe healthy non processed carbs are nutritious and safe. I can tolerate cooked green beans and peas. At diagnosis I could eat anything. Going gluten free I became intolerant and for ears could only eat 10 foods while I healed. Just had pill cam and colonoscopy. Was perfectly healed. I was surprised after reading so much about possible perm damage. I am 49  and had symptoms for 20 yrs before diagnosis. Let me know if you crack this puzzle. I will keep looking.

  • 1 month later...
strawberrymoon Apprentice
strawberrymoon
Posted
  • Author

Sorry for the very late reply and thanks for the replies, I didn't get a notification of any.

In case anyone else comes across this and has been wondering the same as I was, I did try a vegetable broth and I did react to it in the same way as if I'd eaten the vegetables. 

As for the candida, I've been using coconut oil and am seeing a medical herbalist for this and leaky gut. It's only been a few weeks but I've noticed an improvement all round.

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    • Rogol72
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Rogol72 · Posted

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      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.
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