Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

Symptoms with other food intolerances

Corinne D.

By Corinne D.
in Food Intolerance & Leaky Gut

 Share

Recommended Posts

Corinne D. Contributor
Corinne D.
Posted

For those of you who have other food intolerances in addition to gluten: What are your symptoms when you - accidentally or willingly - have one of the foods you're intolerant to? Are they the same symptoms you get when glutened? Do they depend on how much you've had? How long after eating that food do symptoms develop? Is it the same length of time as with gluten?

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

Celiac.com Sponsor (A8-M):


cyclinglady Grand Master
cyclinglady
Posted

Food intolerances can be hard to distinguish from active celiac disease (or a gluten exposure).  

For me, a food intolerance will resolve within a day or so with abdominal pain, diarrhea, body aches, fatigue.   A gluten exposure will last weeks or months.  Digesting anything (even if gluten free) can be painful for a few weeks.  It is why I am forced to consume soups and mushy stews at every meal,    The last time I had a true gluten exposure, I also developed autoimmune hives that covered my entire body for six months, my thyroid antibodies were very elevated as were my DGP IgA antibodies (off the charts).    Vomiting and passing out is common with me when exposed to gluten.  

An intolerance can also trigger my Rosacea.  Within 24 hours my face will redden, itch and break out.  Gluten never has triggered my Rosacea.  

In the beginning, I thought I was getting gluten exposures that were not affecting my gluten-free husband.  Turns out I can not tolerate Xanthan Gum found in most commercially processed gluten-free foods.  Keeping a food journal was very helpful in identifying intolerances.  

Allergies are easier to distinguish. They cause swelling, itching, hives, sneezing, and a drop in blood pressure.   I avoid my known allergens which include animals, grasses, trees, bug bites, and many medications.  Healed from Celiac disease, my IgE allergies are greatly reduced.  Medications are the only things that have caused anaphylactic reactions.  

Awol cast iron stomach Experienced
Awol cast iron stomach
Posted

I have issues with cow milk and corn .

There are some similarties , but some unique differences for me- symptom wise.

Both cause muscle aches and back pain for me. Joint issues as well. Cow milk can cause my GI tract to come to a screeching hault. 

Corn  causes my GI tract to feel like it unzips . Corn starch in particular can cause internal itching within my nipple. I had this symptom younger but never knew what it was. I was initialled told it was puberty or contact dermatitis reaction to soap. Years back the team that helped me determine the gluten intolerance helped me with food elimination diet and the corn starch thing was unequivocally determined .

 

Anything that my body hates can trigger flushing of my face and upper chest. During food elimination process any item even gluten-free without corn or milk that I react this way to I removed. I also have twitchy mast cells ( they do not consider me MCAS) but I get symptoms of it. My immune cells that get triggered feel like tiny explosions of heat, energy, and pain. These food are removed too.

I get these symptoms and many more with gluten. Gluten I get nausea and additional gi symptoms brain fog/ataxia etc neuropathy etc. I have far more symptoms with gluten.

Good luck.

 

Patty harrigan Apprentice
Patty harrigan
Posted

I too vomit and pass out and then get hypothermic. This ha only happened 2 hrs after eating out. I’m extremely careful and rarely eat out so my episodes have been 2 yrs a part. I am being told by a celiac doctor, allergist etc that this is not a celiac reaction. I am currently being tested for other food allergies as the doctors I have seen think this is an anaphylactic response. There is no common denominator in the foods I ate out other than reaction starts 2 hrs after only eating out. Anybody out there have thoughts? I’m very interested to see if others have this reaction and what they’ve been told to do or what causes this severe reaction? I’m not convinced that this isn’t a celiac reaction. I’ve been told to use an epipen.

cyclinglady Grand Master
cyclinglady
Posted
(edited)
3 hours ago, Patty harrigan said:

I too vomit and pass out and then get hypothermic. This ha only happened 2 hrs after eating out. I’m extremely careful and rarely eat out so my episodes have been 2 yrs a part. I am being told by a celiac doctor, allergist etc that this is not a celiac reaction. I am currently being tested for other food allergies as the doctors I have seen think this is an anaphylactic response. There is no common denominator in the foods I ate out other than reaction starts 2 hrs after only eating out. Anybody out there have thoughts? I’m very interested to see if others have this reaction and what they’ve been told to do or what causes this severe reaction? I’m not convinced that this isn’t a celiac reaction. I’ve been told to use an epipen.

Have your doctors check for Mast Cell Activation Syndrome, which is still pretty new and not well known (not an IgE response, but similar in terms of symptoms).    It can be extreme or mild.   My triggers are insect bites and medications like ibuprofen.  

Also celiac disease falls under hypersensitivity.  They can be linked.  If I am exposed to gluten, it can trigger other sensitivities.  

https://www.amboss.com/us/knowledge/Hypersensitivity_reactions

Vasovagal syncope episodes are common for me.  Pain, or extreme heat can trigger one.  (Like abdominal pain).  I am the Queen of Fainting!  But I have been this way since I was a kid so if fainting is new for you, get checked by a doctor.  

Edited by cyclinglady

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
 Share
Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Scott Adams
      - Scott Adams replied to Jmartes71's topic in Dermatitis Herpetiformis
      1

      Natural remedies

      While it's always important to approach internal use of essential oils with caution and ideally under the guidance of a qualified professional, your experience highlights the potential of complementary approaches when traditional medicine falls short. Many in the community are also interested in the intersection of natural wellness and gluten-free living...
    2. Scott Adams
      - Scott Adams replied to miguel54b's topic in Related Issues & Disorders
      1

      Gluten and short-term memory.

      It's interesting how a single, clear moment—like struggling during a game—can suddenly connect all the dots and reveal the hidden impact of gluten exposure. Your experience with short-term memory fog is a very real and documented symptom for many individuals with gluten sensitivity, often occurring alongside the other issues you mentioned like mood disturbances, sl...
    3. Scott Adams
      - Scott Adams replied to Suze046's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Reintroduction of Gluten

      Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS. What you're describing is a very common and frustrating experience when reintroducing gluten after a period of avoidance, and your timeline is perfectly c...
    4. Scott Adams
      - Scott Adams replied to Rejoicephd's topic in Coping with Celiac Disease
      2

      Draft gluten-free ciders… can they be trusted ?

      Your suspicion is almost certainly correct, and you are wise to be cautious. Draft cider is a very common and often overlooked source of cross-contact because the same tap lines are frequently used for both beer and cider; unless a bar has a dedicated line for gluten-free beverages, which is rare, the cider will run through tubing that has previously contained...
    5. Scott Adams
      - Scott Adams replied to Mykidzz3's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      High Cost of Gluten-Free Foods

      Your post really highlights the financial and emotional struggle so many families face. You are not alone in feeling frustrated by the high cost of gluten-free specialty items and the frustrating waste when your daughter can't tolerate them. A great place to start is by focusing on naturally gluten-free whole foods that are often more affordable and...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,368
    • Most Online (within 30 mins)
      7,748
    Valary West
    Newest Member
    Valary West
    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

    • Scott Adams
      Natural remedies

      By Scott Adams · Posted

      While it's always important to approach internal use of essential oils with caution and ideally under the guidance of a qualified professional, your experience highlights the potential of complementary approaches when traditional medicine falls short. Many in the community are also interested in the intersection of natural wellness and gluten-free living, particularly for managing systemic inflammation and its various symptoms, so sharing your story is valuable. Your observation that it may also be helping with bloating is fascinating, as that could point to an overall reduction in inflammation. Thank you for sharing what is working for you!
    • Scott Adams
      Gluten and short-term memory.

      By Scott Adams · Posted

      It's interesting how a single, clear moment—like struggling during a game—can suddenly connect all the dots and reveal the hidden impact of gluten exposure. Your experience with short-term memory fog is a very real and documented symptom for many individuals with gluten sensitivity, often occurring alongside the other issues you mentioned like mood disturbances, sleep disruption, and digestive irregularity. It's a frustrating and often invisible effect that can make you feel unlike yourself, so that moment of clarity, though born from a tough dominoes match, is actually a powerful piece of self-knowledge. Identifying a specific culprit like that steak strip is a huge win, as it arms you with the information needed to avoid similar pitfalls in the future and protect your cognitive clarity. You are definitely not alone in experiencing this particular set of neurological and physical symptoms; it's a strong reminder of gluten's profound impact on the entire body, not just the digestive system. Supplementation may help you as well.  The most common nutrient deficiencies associated with celiac disease that may lead to testing for the condition include iron, vitamin D, folate (vitamin B9), vitamin B12, calcium, zinc, and magnesium.  Unfortunately many doctors, including my own doctor at the time, don't do extensive follow up testing for a broad range of nutrient deficiencies, nor recommend that those just diagnosed with celiac disease take a broad spectrum vitamin/mineral supplement, which would greatly benefit most, if not all, newly diagnosed celiacs. Because of this it took me decades to overcome a few long-standing issues I had that were associated with gluten ataxia, for example numbness and tingling in my feet, and muscle knots--especially in my shoulders an neck. Only long term extensive supplementation has helped me to resolve these issues.      
    • Scott Adams
      Reintroduction of Gluten

      By Scott Adams · Posted

      Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS. What you're describing is a very common and frustrating experience when reintroducing gluten after a period of avoidance, and your timeline is perfectly consistent with a non-celiac gluten sensitivity. While a celiac reaction can be more immediate, a sensitivity reaction is often delayed, sometimes taking several days to manifest as your body's inflammatory response builds up; the fact that your symptoms returned a few days after reintroduction is a strong indicator that gluten is indeed the culprit, not a coincidence. Your doctor's advice to reintroduce it was necessary to confirm the diagnosis, as the initial negative celiac test and subsequent improvement on a gluten-free diet pointed strongly towards sensitivity. Many in this community have gone through this exact same process of elimination and challenging, and it's wise to reintroduce gently as you did. Given your clear reaction, the best course of action is likely to resume a strict gluten-free diet, as managing a sensitivity is the primary way to control those debilitating symptoms and allow your body to heal fully.
    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      Your suspicion is almost certainly correct, and you are wise to be cautious. Draft cider is a very common and often overlooked source of cross-contact because the same tap lines are frequently used for both beer and cider; unless a bar has a dedicated line for gluten-free beverages, which is rare, the cider will run through tubing that has previously contained gluten-containing beer, contaminating your drink. The fact that you didn't react at a clean brewery suggests they may have had more meticulous practices or separate lines, but this is the exception, not the rule. Many in the community have had identical experiences, leading them to strictly avoid draft cider and opt for bottled or canned versions, which are poured directly from their sealed container and bypass the contaminated tap system entirely. Switching to bottles or cans is the safest strategy, and your plan to do so is a smart move to protect your health. PS - here are some articles on the topic:    
    • Scott Adams
      High Cost of Gluten-Free Foods

      By Scott Adams · Posted

      Your post really highlights the financial and emotional struggle so many families face. You are not alone in feeling frustrated by the high cost of gluten-free specialty items and the frustrating waste when your daughter can't tolerate them. A great place to start is by focusing on naturally gluten-free whole foods that are often more affordable and less processed, like rice, potatoes, beans, lentils, corn, eggs, and frozen fruits and vegetables—these are nutritional powerhouses that can form the basis of her meals. For the specialty items like bread and pasta, see if your local stores carry smaller, single-serving packages or allow returns if a product causes a reaction, as some companies understand this challenge. Regarding vitamins, that is an excellent next step; please ask her doctor to prescribe a high-quality gluten-free multivitamin, as insurance will often cover prescribed vitamins, making them much more affordable. Finally, connecting with a local celiac support group online can be a treasure trove of location-specific advice for finding the best and most affordable products in your area, saving you both time and money on the trial-and-error process. 
×
×
  • Create New...