Eating wheat in Mexico

[EmmaOnFire]

I came across an archived discussion about a person with Celiac being less or even non reactive when traveling to Mexico. And I want to say I had the same weird experience. I am officially diagnosed with the endoscopy tests. Super sensitive to any cross contamination. Know very distinctly what different levels of contamination feel like with different symptoms. 

When I traveled, I also was able to eat an entire piece of French toast without any of the symptoms that I usually have. It was the weirdest experience. Im not one that is generally asymptomatic at even cross contamination. 

[trents]

Welcome to the forum, @EmmaOnFire!

Do you know if the French toast was made with sourdough bread?

[EmmaOnFire]

It looked like white bread. And I also ate a churro no problem too.

[trents]

We have had numerous reports over the years of celiacs able to eat sourdough bread without problems when traveling overseas and we have also had some reports of celiacs traveling in some European countries able to eat non-sourdough wheat food items. There was some speculation that it had to do with using heirloom varieties of wheat. Supposedly, modern wheat has been hybridized to multiply the amount of gluten it contains and there may be other changes as well. This is all speculative at this point.

[EmmaOnFire]

I wish I had the resources to do an experiment on myself. I'm wondering how much the cumulative effect of the different variety would be. Would that same six weeks test cause damage but at a slower rate?

[trents]

1 minute ago, EmmaOnFire said:

I wish I had the resources to do an experiment on myself. I'm wondering how much the cumulative effect of the different variety would be. Would that same six weeks test cause damage but at a slower rate?

That is a valid question and it is why leadership on this forum has not endorsed the consumption of sourdough bread as safe for celiacs.

[Scott Adams]

Many people with celiac disease go into remission once their gut heals. Some in this group get severe symptoms with even the smallest amount of gluten, while others don't get any symptoms when they eat lots of it. Just like the villi/gut damage from celiac disease can take years to heal, for some people it can also take weeks, months or longer for symptoms and damage to re-occur, should they start eating gluten again. While some sour dough variations my have a low gluten content, there would still be enough to cause issues for those with celiac disease. Also, the wheat in Mexico, Europe, etc., is still toxic to celiacs, but each person's reaction can vary greatly depending on many things. Prolonged exposure will likely cause full blown damage over time.