Continually developing new intolerances

[sammbamm179]

Hello all! I've seen many different discussions about developing another allergy along with celiac disease. I've been continually developing new sentivities or intolerances since I was diagnosed in 2012. 

So here goes my long history of when my intolerances began: 2012-gluten and soy, 2014-beans and nuts, 2015-milk (could still eat cheese, a little ice cream, and drink lactose free milk), 2017-casien (absolutely no dairy products), 2018-non grassfed beef, eggs, peppers, fruits with seeds, and 2019-tomatoes, potatoes

Not only am I having issues with food, but I have issues with medications as well. Within the last 4 months I have become allergic to 2 medications and have yet to find an antibiotic that doesn't make me sick.

At 25 years old, I feel that my life revolves around what I eat. It's constantly a topic of conversation whether I'm at home or at work and I just can't get away from it. My biggest fear is that my intolerances will continue to get worse and I won't be able to eat daily without a reaction of some sort. 

Is anyone else out there having these issues or have any suggestions to help me? I will greatly appreciate any and every suggestion! 

[cyclinglady]

Have you researched Mast Cell Activation Syndrome?  

You can use the search bar and see comments from other members who struggle with allergies (IgE) or “allergy like” symptoms (Mast Cell Activation).  

Autoimmune disorders, allergies, etc. fall under the Hypersensitivity Umbrella:

https://en.m.wikipedia.org/wiki/Hypersensitivity

Me?  I am allergic to  many meds even OTC like ibuprofen, acetaminophen or aspirin.  I get hives, swelling, itching, etc. Gluten exposures have caused autoimmune hives.  My allergist prescribed antihistamines.  

Have you had follow-up celiac disease testing?  A repeat endoscopy?  I had lots of issues one year.   Thought I was getting gluten into my diet. (I suspected antibiotics because it occurred after a severe tooth infection, but I have no proof).  Turns out my small intestine healed.  My GI diagnosed me with Autoimmune Gastritis which goes along with Hashimoto’s.  

Not all things are due to celiac disease.  You can develop additional illnesses or autoimmune disorders.  

 

Edited December 23, 2019 by cyclinglady

[Ennis-TX]

For years when ever I got glutened I got new issues , I ended up with a whole list of issues and food allergies intolerance issues. Interestingly quite a few intolerance issues have gone away over the years and the allergies wax and wane. I practically live on antihistamines and DAO enzymes to deal with them.
https://www.mindbodygreen.com/articles/are-food-sensitivities-for-life
I do suggest going with Cycling Ladies suggestion and getting a follow up scope, it is more common do develop more issues with a active flare.


Food obsession....dear god YES, I am always thinking about what I can eat and how to make meals with my food list, or how to make something easier to digest. I am always talking to others and about food ideas, what I want to eat, what I eat, and sorta venting about my food issues....it is my life and I even made a job out of it with Paleo, Gluten Free, and Paleo based Catering/Baking/Chef work.

>.< I am dealing with my own freak food issues right now with me guessing on causes and taking freak measures and food limitations to keep stuff down.

[Bonnie H]

After reading some of these entries I know I I need to find out more about mast cell issues.  I’m 63 and am definitely allergic to gluten (extreme digestive issues), soy (blurred vision to point of partial blindness, severe migraines, dizziness, facial numbness, severe speech impediment, and more recently: chest pain), eggs (severe chest pain, elevated heart rate) and dairy (severe congestion and coughing).  NOTE:  Might there be a connection to the soy fed to chickens and egg/soy allergies?

My gluten, soy and egg allergies were confirmed a few years prior to peri-menopause, sometime in 2005.  When I finally realized my “mysterious” problems were due to my allergies and not just menopause, I started managing them more closely.  At the same time, while shopping for gluten-free foods, I was amazed when so many other women approached me in markets to comment on this new, overwhelming and confusing problem that we did not realize our mothers may have also dealt with.

Early on in my journey to learn more about my gluten allergy I found that even though there were so many women who were suffering with this newly discovered allergy, the medical profession and grocery stores were not giving it the attention I felt it deserved.  I kept telling everyone I came into contact with “gluten allergies are NOT going away!”  I was often shocked at being ridiculed for my comments. A man I knew who had a family bakery in Chicago scoffed at me when I said they could increase their income if they produced gluten-free breads now, ahead of the crowd, and he said they had done a market analysis and learned that there was clearly no demand.  His son, a corporate officer of the bakery management, made a point of telling me in an uncharacteristic, booming voice that there was absolutely no sustainable market for gluten free breads.  It was amazing to me that he went so far out of his way to tell me so and in an obviously emphatic manner.   I didn’t know whether to laugh or weep that two such well-educated men could have their heads stuck so far down in the sand. 

I visited Australia twice in the last three years and witnessed women younger than me scouring Ingredient lists on packages up and down the baking and cereal isles (and the bakery department) in grocery stores.  I knew they were looking for the same thing I was: organic, gluten free cereals and grains for themselves and their families.  I found nothing gluten-free marked organic.  There we two or three cereals marked gluten-free, not organic, but which contained either soy and/or grossly unhealthy amounts of sugar. Just like the guy with the bakery in Chicago and the main stream markets in the US, the markets in Australia continued to ignore the need for safe, clean, gluten-free, organic cereals, which I have reliably found only in Whole Foods markets or online.

I know now that gluten allergy is inheritable and am certain I saw evidence of both my parents, unknowingly having had allergies similar to mine.  Not only is gluten free demand not going away, the need for gluten free (and soy free) has been growing long before we actually knew it existed.  Both my parents complained frequently of stomach upset—Mom baked all their bread with high gluten flour for bread making.  Dad complained to Mom about her using too much mayo in his sandwiches every day—gluten in his bread and soy oil in his mayo.  Dad had frequent stomach discomfort which I attribute to gluten and soy as well as pesticides, artificial flavors and preservatives which became the working woman’s fast food at home meal enhancements.   Mom complained about digestive upset after dining at their favorite Chinese restaurant—soy sauce, soy oil, chemicals and preservatives in premixed flavorings used in sauces. Mom complained about pains in her chest and stomach after breakfast of eggs and pancakes—egg allergy and Krustese pancake mix loaded with gluten and preservatives.  

I now know that the ONLY breakfast cereal I can eat without gluten repercussion is Bobs Red Mill organic and gluten free oatmeal.  I eat only gluten-free bread (thank you Trader Joe’s!) and commercial pizza made with vegetable crust and free of soy oil (so far I can tolerate a limited amount of soy lecithin, but I am aware of other sources of lecithin appearing in our commercial foods and hope it is a growing trend!).   I cook almost all but not quite all meals at home.  I never eat eggs (but I do feed them to my dogs) and have switched to almond milk for my coffee. I make my own nut butter as too many times I’ve notice my soil allergy flaring after eating store bought nut butters.  Soy oil is one of those ingredients generally recognized as safe (GRAS) and as such is not absolutely required to be listed on the nut butter ingredients label, but I do notice some sort of oil floating on the top of the nut butter inside the jar and resist the urge to buy it.

It seems it’s going to take something more extreme than what is already in place to get more grocers to pay adequate attention to gluten allergy issues.