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

watermelons

Lisa Crawley
 Share

Recommended Posts

Lisa Crawley Newbie
Lisa Crawley
Posted

do watermelons have to much acid in them, that could upset the celiac disease, and yes I am new at this. I eat watermelon last week and got very sick afterwards so I am trying to find out before I eat anymore.

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

Celiac.com Sponsor (A8-M):


Scott Adams Grand Master
Scott Adams
Posted

You can certainly have an allergy to watermelons, however they are gluten-free of course, and are considered low acid:

https://www.chicagotribune.com/lifestyles/health/sc-health-0316-high-acid-food-20120613-story.html

Quote

Watermelon ranks as a low-acid food. ... All foods and beverages have acidity levels on a pH scale of 0 to 14, with distilled water falling in the neutral range at a pH of 7.

 

cyclinglady Grand Master
cyclinglady
Posted

Did you wash and cut it yourself?  Did you know that celiacs can have additional food tolerances?    Watermelon may not be okay for your right now.   For example, I had issues with whole corn.  It hurt to digest due to my damaged gut, but with healing, I can consume whole corn kernels.  I also overcame my lactose intolerance , but I still can not consume garlic, onions, mushrooms even though a repeat endoscopy revealed a healed small intestine.  Keep a food and symptom journal.  

TerraNeu Newbie
TerraNeu
Posted

I know that watermelons can be  CROSS REACTIVE, for People with Ragweed Allergies. 
 

Not sure if that is helpful.

Not sure if they are on the latex-Fruit list; but, I know wheat is also a CROSS REACTIVE for a Latex Fruit Syndrome...  there is a Latex Fruit List..  {sometimes when you go undiagnosed for a while, other types of Allergies, Sensitivities, MAST CELL ISSUES.. can trigger reactions

some symptoms of “ANAPHYLAXIS” can seem similar to Celiac Disease. With Mast Cell Activation, things can seem “Random.”

With Autoimmune, Allergies, Sensitivities, Mast Cell issues.. and other “Immune System” & GUT issues.. there can be so many different kinds of craziness and things that do not seem to “Fit”” or make sense. 

 

  • 3 years later...
carolyng008 Newbie
carolyng008
Posted
On 7/15/2020 at 7:13 AM, cyclinglady said:

Did you wash and cut it yourself?  Did you know that celiacs can have additional food tolerances?    Watermelon may not be okay for your right now.   For example, I had issues with whole corn.  It hurt to digest due to my damaged gut, but with healing, I can consume whole corn kernels.  I also overcame my lactose intolerance , but I still can not consume garlic, onions, mushrooms even though a repeat endoscopy revealed a healed small intestine.  Keep a food and symptom journal.  

since being diagnosed with celiac an micro colitis i can eat chops as the meat was to heavy to digest. Watermellon an bananas always calmed down the gut

trents Grand Master
trents
Posted
8 minutes ago, carolyng008 said:

since being diagnosed with celiac an micro colitis i can eat chops as the meat was to heavy to digest. Watermellon an bananas always calmed down the gut

Did you mean to say, "i can't eat chops . . ."?

carolyng008 Newbie
carolyng008
Posted

sorry i meant i cant eat chops. The meat is to hard for me to digest

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

Celiac.com Sponsor (A8-M):


knitty kitty Grand Master
knitty kitty
Posted

@carolyng008,

Welcome to the forum!

Having trouble digesting meat usually points to having low stomach acid which is a sign of Niacin Vitamin B3 deficiency.  

Niacin is one of Eight Essential B Vitamins.  These eight B vitamins depend on each other to work properly, so we need all eight.  These are Essential because our bodies cannot make them so we need to get them from our diets.  However, due to damage done to the small intestine caused by Celiac Disease, we may not be able to absorb sufficient vitamins and minerals essential to our health.  Wheat products have B vitamins added to them.  We cut out this main source of B vitamins when we go gluten free, so it really makes sense to take a B Complex.  Supplementing with a B Complex vitamin helps make sure we get these essential B vitamins needed for our bodies to heal and stay healthy.  

Niacin is needed to produce and secrete digestive enzymes.  Niacin also helps keep intestinal bacteria from causing SIBO (small intestinal bacterial overgrowth).

Hope this helps!

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
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,395
    • Most Online (within 30 mins)
      7,748
    DebeJ
    Newest Member
    DebeJ
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

    • There are no registered users currently online
  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • lehum
      4.5 years into diagnosis, eating gluten-free and still struggling: would love support, tips, & stories

      By lehum · Posted

      Dear Community, I hope this won't get too long, but I'd like to share a bit of my Celiac story to see if anyone can relate or has any input from personal experience, because I have been struggling for awhile now.  I was diagnosed at 28 with Celiac. I had been having gut problems for years but it took me awhile to take the step to get medical support. At the point of my diagnosis, my antibodies were at 1,118. The doctor said that I must have had Celiac since childhood.  Upon starting the gluten-free diet, it seemed, at least at first, like my problems exacerbated instead of getting better. Throughout the course of the last 4.5 years, I have struggled immensely with food. In addition to the transition to the gluten-free diet, I began having numerous other problems, including dairy, histamine, and potentially more: I am not so sure. I have struggled with fatigue, headaches, nausea, gut problems, extreme brain fog, and more. After about two years of eating gluten-free, I got a follow up endocsopy. My antibodies were still a bit higher than they should have been, but my villi had healed. So, the structural damage had gotten better, but my symptoms continued. To this day, I eat strictly gluten-free (of course), dairy free, and low histamine. Bloodwork has shown that my DAO and histamine liberator levels are actually normal which should normally indicate not having a histamine intolerance, but my body reactions to histamine when I eat it, and even eating low histamine I feel a constantly feeling of allergy/inflammation, even though I don't have seasonal allergies. I mostly eat rice products, low histamine nuts, potatoes and sweet potatoes, low histamine fruits and vegetables, eggs, chicken, and simple spices and oils.  I have struggled with brain fog, fatigue, rosacea, and headaches. The headaches have improved some. The doctor also found some deficiencies like Iron, Omega 3, and coenzyme Q10, so I am taking supplements fot those now.  Another doctor found mold toxicity and I have been trying to take measures to detoxify as well.  The last time my antibodies were checked, they were at 8, though I eat very strictly gluten-free.  Stool tests have shown a slight gut imbalance, but they haven't shown anything extremely drastic.  I feel like I react to products, even certified gluten-free ones, with symptoms quite often.  My doctor suggested that I switch to grain-free earlier this week with the exception of rice and quinoa. I replaced my gluten-free oats with gluten-free quinoa flakes, and I reacted horribly, as if there were gluten in the product. The product comes from a very reputable brand known for their strict procedures and producing gluten-free products in a separate building, with consequent testing before sending out products. Why, then, I wonder am I reacting this way? I know it was the flakes because they're the only new thing I ate. After three days of eating them, I had several itchy bumps on my body, fatigue, diarrhea, gut pain, gas, instant neuropathy in my legs, and all the other things that go along with a glutening for me. I am curious if I am one of those people who reacts to products that have more than 10 ppm, since the product only guarantees being below 20 or if it is a cross-reaction with grains. I am not sure how to make this determination. At this point, I am not trying to figure out what the best is for me. Grain-free? Paleo? Just avoid these specific flakes? I think it is encouraging that my villi look better, but I simply don't FEEL better.  I have started working with a nutrionist who suggested that I do grain-free (with the exception of rice) for two weeks and focus on starchy fruits and veggies and after another week try and add back in a few fats like avocado or hemp seeds.  I follow instagram accounts of people with Celiac claiming how now that they are eating gluten-free they've never felt better, are traveling the entire world, etc. It is so easy to feel isolated and alone, especially when reading that most people feel remarkably better within 6 months to a year. This is not my story, though of course I sometimes wish it were. I don't need to travel the world, but I do travel a few times a year overseas to visit my family in the US (I live in Europe), and it's tiring. I would just love to have my energy, health, and life back. If anyone has any practical ideas or would like to share part of his/her/their story, I would be really grateful and happy to read it. Wishing everyone well on the Celiac journey, L 
    • lehum
      nuts.com -- no longer Celiac safe?

      By lehum · Posted

      Has this approach helped your symptoms to improve? Any tips for preparing food fresh and also managing a busy work schedule?
    • cristiana
      Has anyone ever had Low Ferritin with Elevated MCHC levels?

      By cristiana · Posted

      Hi @knitty kitty  Thank you, Kitty, and lovely to hear from you as well as trents on this one, I do appreciate your knowledgeable replies.  Haemoglobin A1C and HBA1c have both come back as normal, so I think I am OK there - although I'll freely admit that I love sweet things and if they ever design a test which shows consumption of carbs over time that would be very incriminating: I do need to cut back. The only fairly significant factor that has impacted my gut health recently was being stung badly by a wasp about about six weeks ago and  having to take flucloxacillin for a week - it gave me such a sore stomach and gut issues, and with the recent Oat Fest I haven't really been right since.  I seem to be a bit lactose intolerant again.  But I spoke to my husband this morning and he too thinks that we've radically cut back our red meat consumption, so I would think that might explain why I'm low on ferritin, at least to some extent. But the gradually increasing MCHC levels really ought to be looked at so I am very grateful that either my gastroenterologist or the lab have suggested the holocolbomin test as I understand it is much better at detecting the true B12 situation going on, maybe there has been a deficiency all along? Cristiana
    • lauramac
      COVID19 and getting glutened

      By lauramac · Posted

      Thank you! Thank you!
    • knitty kitty
      Has anyone ever had Low Ferritin with Elevated MCHC levels?

      By knitty kitty · Posted

      Hi, @cristiana, @trents is correct.  Red blood cell size is important. High blood glucose blood levels can affect red blood cells causing them to bloat, then shrink which causes the iron to become concentrated, thus higher mchc.   Have you increased your carbs to compensate for reducing your meat?   All those oats?  Have you had an A1C test recently?   My blood glucose levels go up not only if I overeat carbs, but also when I have digestive issues and chronic inflammation like from eating something I thought I was doing okay with but turned out not so.  I think you're on the right track cutting out the oats for a while! 
×
×
  • Create New...