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Gerd & Gluten Sensitivity


midnightlullaby

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midnightlullaby Apprentice

Hello! I have been diagnosed with GERD and have been on acid reducer pills (prilosec, etc) for a year now. When the reflux first occured I thought I was choking and was rushed the hospital, for a few months it was very hard to get stuff down. I was not on a stirct gluten-free diet, but I was on what i thought was a wheat free diet for many years. i would go out for sushi and not realise the soy sauce had wheat in it, eat wheat free cookies that had barley in them, etc. Now I am careful and make sure everything I eat is gluten-free/raw/home made. I am still on acid reducers though and it is so frustrating to dependent on them! ! I feel like my body has become dependent on them even though i feel a alot better in general . Does anyone have experience with this? Do you know any good ways to slowely get off of them? Are there any foods, diets, supplements? I dont want to be on them forever and conidering i'm in my early 20's that would be a long time! I fasted a few weeks ago and I went off of them for three days, yet then felt that lump in my throat and sore stomach and had to take them again. I am also not expecting to be off of them tommarow, it would just be nice to not be dependent on them. Send me a note if you have any insights. . . thanks!

k


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andyc Newbie

I also have gerd and that is the way that i got diagnosed with celiac. Once I went totally gluten free I was able to stop taking prevacid. There are times that I have reflux but most of the time it is because I have acidentally eaten something I shouldn't have. Try to really watch what you eat and make sure that all of your medicines are gluten free.

Andrea

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    • trents
      Welcome to the celiac.com communiuty, @Matthias! Yes, we have been aware that this can be an issue with mushrooms but as long as they are rinsed thoroughly it should not be a problem since the mushrooms don't actually incorporate the gluten into their cellular structure. For the same reason, one needs to be careful when buying aged cheeses and products containing yeast because of the fact that they are sometimes cultured on gluten-containing substrate.
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      The one kind of food I had been buying and eating without any worry for hidden gluten were unprocessed veggies. Well, yesterday I discovered yet another pitfall: cultivated mushrooms. I tried some new ones, Shimeji to be precise (used in many asian soup and rice dishes). Later, at home, I was taking a closer look at the product: the mushrooms were growing from a visible layer of shredded cereals that had not been removed. After a quick web research I learned that these mushrooms are commonly cultivated on a cereal-based medium like wheat bran. I hope that info his helpful to someone.
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