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- Sheila G. commented on Jefferson Adams's article in Other Diseases and Disorders Associated with Celiac Disease3Celiac Disease Patients Face Higher Risk of Systemic Lupus
I am 65 years old. I started having allergies to certain foods when I got the covid. I started feeling sick from food intake. I got tested with a blood test, and the first thing I was told was to stop eating red meat. Why is that? I'm eating turkey or chicken and get beloted no matter which I eat daily. I stay away from bread and am trying to eat fresh...- celiac
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- ShariW replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease2My journey is it gluten or fiber?
I have found that in addition to gluten, I am sensitive to inulin/chicory root fiber. I wondered why I had gastrointestinal symptoms after drinking a Chobani yogurt drink - much like being glutened. Happened at least twice before I figured out that it was that chicory root fiber additive. I do not react to ordinary dairy, yogurt, etc. For the holidays... -
- Scott Adams replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease2My journey is it gluten or fiber?
It's great to hear that your gluten-free journey has been going well overall, and it's smart to be a detective when a reaction occurs. Distinguishing between a gluten cross-contamination issue and a reaction to high fiber can be tricky, as symptoms can sometimes overlap. The sudden, intense, food poisoning-like hour you experienced does sound more consistent... -
- Scott Adams replied to Jmartes71's topic in Publications & Publicity1
Today Dec15 2025
thanks for sharing! -
- Flash1970 commented on Scott Adams's article in Skin Problems and Celiac Disease1Celiac Disease and Skin Disorders: Exploring a Genetic Connection
This explains a lot. I had a severe leg injury when I was younger. I've had several surgeries. I was super careful, but always got cellulitis. Interesting article. Even when I was gluten free and had surgery, I still got cellulitis.- 1
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By EndlessSummer · Posted
I only notice recently every time I eat green beans the roof of my mouth gets slightly itchy and I get extreme dizziness. I get shaky and sweaty and it last for an hour or two before it goes away. I’ve been allergy tested in the past for food allergens only two came back positive (both in the tree-nut family) nothing in the legumes. (I do have a celiac disease diagnosis, the reason I was food allergy tested was because I ate a walnut and my lips swelled up) I decided to test this out to be sure so I ate a couple of cooked green beans last night within 15 minutes I was spinning, my shirt drenched in sweat. My heart racing. I’m not sure what this is, I do have issues with others vegetables as my stomach doesn’t seem to tolerate them. Even when they’re cooked I just can’t digest them but they never made me as dizzy and sweaty as the green beans. anyone else experience this? -
I have found that in addition to gluten, I am sensitive to inulin/chicory root fiber. I wondered why I had gastrointestinal symptoms after drinking a Chobani yogurt drink - much like being glutened. Happened at least twice before I figured out that it was that chicory root fiber additive. I do not react to ordinary dairy, yogurt, etc. For the holidays, I will only be baking gluten-free treats. I got rid of all gluten-containing flours, mixes and pastas in my kitchen. Much easier to avoid cross-contamination that way!
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By Scott Adams · Posted
It's great to hear that your gluten-free journey has been going well overall, and it's smart to be a detective when a reaction occurs. Distinguishing between a gluten cross-contamination issue and a reaction to high fiber can be tricky, as symptoms can sometimes overlap. The sudden, intense, food poisoning-like hour you experienced does sound more consistent with a specific intolerance or contamination, as a high-fiber reaction typically involves more digestive discomfort like bloating or gas that lasts longer. Since the protein bar was the only new variable, it’s a strong suspect; it's worth checking if it contains ingredients like sugar alcohols (e.g., maltitol, sorbitol) or certain fibers (inulin/chicory root) that are notorious for causing acute digestive upset, even in gluten-free products. For your holiday baking, your plan is solid: bake the gluten-free items first, use entirely separate utensils and pans (not just washed), and consider color-coding tools to avoid mix-ups. Additionally, store your gluten-free flours and ingredients well away from any airborne wheat flour, which can stay in the air for hours and settle on surfaces. Keep listening to your body and introducing new packaged foods one at a time—it’s the best way to navigate and pinpoint triggers on your journey. -
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By Scott Adams · Posted
Let us know how things turn out--good luck!
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