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

Nut Allergies Or Intolerances


beelzebubble

Recommended Posts

beelzebubble Contributor

has anyone had non-standard allergic reactions to nuts? i'm curious what everyone's symptoms were before they figured out that they were allergic to nuts.


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



Celiac.com Sponsor (A8-M):



plantime Contributor

Yes, I do have odd reactions to nuts. If I eat tree nuts, I get very exhausted and tired, to the point that I am unable to get up and do my normal activities. I don't swell up, I don't get hives, and I don't have trouble breathing. I just get very run-down and exhausted.

stilljoyful Newbie

I've been allergic to nuts all my life. Unfortunately my throat closes and my eyes swell shut.

Michi8 Contributor
I've been allergic to nuts all my life. Unfortunately my throat closes and my eyes swell shut.

My nut/food allergies immediately result in itchy lips, throat and ears. I was allergic to peanuts since childhood, but recent allergy testing revealed I've outgrown that allergy (after having kids!) Instead, I've developed "oral allergy syndrome" related to my severe birch & alder tree allergies...I'm now allergic to all tree fruit, almonds and hazelnuts (filberts). However, I do not have a reaction to these foods if they have been cooked. So, I cannot eat a raw apple, but can still eat apple pie...well, at least until I have my endoscopy to see if I'm also gluten intolerant. :rolleyes:

Michelle

queenofhearts Explorer
My nut/food allergies immediately result in itchy lips, throat and ears. I was allergic to peanuts since childhood, but recent allergy testing revealed I've outgrown that allergy (after having kids!) Instead, I've developed "oral allergy syndrome" related to my severe birch & alder tree allergies...I'm now allergic to all tree fruit, almonds and hazelnuts (filberts). However, I do not have a reaction to these foods if they have been cooked. So, I cannot eat a raw apple, but can still eat apple pie...well, at least until I have my endoscopy to see if I'm also gluten intolerant. :rolleyes:

Michelle

Oh, you can still have apple pie even if you are Celiac! There are several crust recipes on this site, but you can even buy frozen gluten-free crusts if you want.

My son has a mild oral allergy to apples & carrots. He also has "hay fever", & I'm told they're related.

Leah

Esther Sparhawk Contributor

My daughter is a celiac, and I've recently been tested, but results aren't in yet.

Pistachios give me blood blisters inside my mouth.

Most other nuts just give me canker sores.

VydorScope Proficient

I am intolerent of certin nut, because if my wife gets even a little I have to rush her to the hosptial!


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



Celiac.com Sponsor (A8-M):



Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,741
    • Most Online (within 30 mins)
      7,748

    Kaz 1
    Newest Member
    Kaz 1
    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

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.