Jump to content

  • 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

Peanuts

kbtoyssni

Recommended Posts

kbtoyssni Contributor
kbtoyssni
Posted

I've been suspecting some additional food intolerances in addition to celiac for a few weeks now, and I'm pretty sure it's peanuts. Peanut butter has always made me sick, usually within an hour of eating it. I eliminated peanut butter for a week and a half and then ate peanuts on Saturday night. Sunday my joints were hurting a bit. Today I feel awful - joint/muscle pain, stomach cramps, fatigue. Not good.

My question is: is there a way to test for peanut allergies/intolerances or do I just have to base my diagnosis on my reaction to peanuts? Peanuts are part of the legume family, should I be testing to see if other legumes are a problem? It's possible to be intolerant to a few of the legumes but not all of them, right? Do peanut intolerances damange the intestines the way gluten does (like, if I eat peanuts am I going to be doing damage other than making myself feel like crap for a day or two?)

I had no problem giving up all my gluten foods without an official dianosis. Now I suspect PB and it's like a mini-crisis for me. What am I going to do without my peanut butter??? I'm starting to understand how some of you struggled so much with giving up gluten. I think part of my problem is that I am also vegetarian so I'm going to run into some protien problems pretty soon.

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

Celiac.com Sponsor (A8-M):


taz sharratt Enthusiast
taz sharratt
Posted
I've been suspecting some additional food intolerances in addition to celiac for a few weeks now, and I'm pretty sure it's peanuts. Peanut butter has always made me sick, usually within an hour of eating it. I eliminated peanut butter for a week and a half and then ate peanuts on Saturday night. Sunday my joints were hurting a bit. Today I feel awful - joint/muscle pain, stomach cramps, fatigue. Not good.

My question is: is there a way to test for peanut allergies/intolerances or do I just have to base my diagnosis on my reaction to peanuts? Peanuts are part of the legume family, should I be testing to see if other legumes are a problem? It's possible to be intolerant to a few of the legumes but not all of them, right? Do peanut intolerances damange the intestines the way gluten does (like, if I eat peanuts am I going to be doing damage other than making myself feel like crap for a day or two?)

I had no problem giving up all my gluten foods without an official dianosis. Now I suspect PB and it's like a mini-crisis for me. What am I going to do without my peanut butter??? I'm starting to understand how some of you struggled so much with giving up gluten. I think part of my problem is that I am also vegetarian so I'm going to run into some protien problems pretty soon.

you and me are in the same boat here. i also think ive got another intoleance and think it may be peanut ( not severe ) im with you on waiting to see if anyone has any info. good question posted.

CarlaB Enthusiast
CarlaB
Posted

Peanuts are high in mold, so if you're allergic to mold, they will bother you. I use almond butter instead.

guitarplayer4God Explorer
guitarplayer4God
Posted
I've been suspecting some additional food intolerances in addition to celiac for a few weeks now, and I'm pretty sure it's peanuts. Peanut butter has always made me sick, usually within an hour of eating it. I eliminated peanut butter for a week and a half and then ate peanuts on Saturday night. Sunday my joints were hurting a bit. Today I feel awful - joint/muscle pain, stomach cramps, fatigue. Not good.

My question is: is there a way to test for peanut allergies/intolerances or do I just have to base my diagnosis on my reaction to peanuts? Peanuts are part of the legume family, should I be testing to see if other legumes are a problem? It's possible to be intolerant to a few of the legumes but not all of them, right? Do peanut intolerances damange the intestines the way gluten does (like, if I eat peanuts am I going to be doing damage other than making myself feel like crap for a day or two?)

I had no problem giving up all my gluten foods without an official dianosis. Now I suspect PB and it's like a mini-crisis for me. What am I going to do without my peanut butter??? I'm starting to understand how some of you struggled so much with giving up gluten. I think part of my problem is that I am also vegetarian so I'm going to run into some protien problems pretty soon.

I was just tested by the RAST blood test and found out that I am allgeric to peanuts and many other foods..I eat cashew butter now it is very good! I am not sure if peanuts damage your intestines like gluten does. I do miss not having peanut butter but the cashew butter is very good! I don't like meat really but I eat it to get protein and I also drink a protein drink to get protein in me.

I hope that helps!

Bethani

kbtoyssni Contributor
kbtoyssni
Posted
  • Author
Peanuts are high in mold, so if you're allergic to mold, they will bother you. I use almond butter instead.

I had some allergy testing done a couple years ago and I wasn't allergic to mold then. I've never had any food allergy testing done, though, so it might be about time to do some of that.

lorka150 Collaborator
lorka150
Posted

i wouldn't write off all legumes. when i first went gluten-free, peanut butter bothered me - but not other legumes. there are tonnes of other nut butters available. anyway, peanut butter only has 3 grams of protein per serving,so it's not really doing you much injustice cutting it out.

basically, if they bother you, don't eat them.

i do not consume meat, dairy or eggs, and rely on other sources for protein. however, make sure you are getting an adequate amount.

if peanut butter is making you feel crappy, and perhaps giving you loose stools, then perhaps it could be damaging your insides; promoting a lack of absorption? i don't really know - but really, if they bother you, again, don't eat it. is it possible that your peanut butter is cross contaminated with someone dipping their gluten-y knife in it? or maybe it's something else, like sugar? actually, sorry, i just read you ate peanuts, too. never mind that one. :)

either way - stop eating the peanut butter if it bothers you, make sure you're getting enough protein, and open your mind to the wonderful work of other nut and seed butters.

kabowman Explorer
kabowman
Posted

Ditto to Lorka - I was able to eat some but not all legumes for a while. I just gave up peas but have been off peanuts for 2 years. I like the cashew butter--can't have the almond butter.

Also, watch out for peanut oil - some potato chips use it and all roasted nuts seem to be done in peanut oil. I occasionally find some raw cashews that I can eat but not too often.

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

Celiac.com Sponsor (A8-M):


kbtoyssni Contributor
kbtoyssni
Posted
  • Author

Lorka - you said that PB bothered you when you first went gluten-free. Can you tolerate it now or have you not tried it again? I've been gluten-free for 11 months now so I feel like my intestines are pretty well healed and I may never be able to tolerate PB. And I'm 100% sure that my PB isn't contaiminated - I live alone!

kabowman - thanks for the heads up about peanut oil. Why did you give up peas? Were you ok eating them for a while and suddenly they became a problem? I'm just worried that every year I'll have to give up something else and I'm wondering if there's a way to avoid that. I guess not eating the same thing everyday would help with that.

I'm getting the feeling that there's no way to test for peanut or legume intolerances - that you just have to go by how you feel.

kabowman Explorer
kabowman
Posted

I went by how the food made me feel/affected me. I was fine with peas, didn't really bother me too much until recently and it became obvious enough to not ignore any more. I like peas but it wasn't something I had to have either.

I eat a food until my body says no. Also, I cannot have too much of any one type of food too much in a row or I have problems too, not sure why but we try to mix it up a little because of that.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,133
    • Most Online (within 30 mins)
      7,748
    Exhausted-momma
    Newest Member
    Exhausted-momma
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
      Finding gluten free ingredients

      By captaincrab55 · Posted

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.