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Possible Glutening

cmom

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cmom Contributor
cmom
Posted

About a week ago, I had some gluten symptoms and haven't been able to pinpoint the culprit. The only possible things I used out of the ordinary were Vicks Formula 44 Sore Throat spray (honey lemon ice flavor) and Chloraseptic Defense Daily Health Strips Vitamin C & Zinc

Ingredients for the Vicks are:glycerin, phenol, FD&C yellow No. 6, flavor, purified water, sodium saccharin, sucralose

Ingreds for the Chloraseptic are: Vitamin C (from ascorbic acid), Zinc (from zinc gluconate), water, ascorbic acid, hydroxypropyl, methylcellulosse, flavors, zinc gluconate, glycerin, microcrystalline cellulose, sodium citrate, sucralose, polysorbate 80, hydroxylated soy lecithin, xanthum gum, acesulfame-K, carrageenan, FD&C yellow #5, FD&C red #40.

Anyone familiar with these? Thanks. :blink:

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Lisa Mentor
Lisa
Posted

Sorry Robin:

Don't know what to tell you, other than perhaps flavors. It is soo frustrating.

lorka150 Collaborator
lorka150
Posted

Do you ever have artificial sweeteners? If not, you might just be feeling ill from them.

Sophiekins Rookie
Sophiekins
Posted

i think you'll find that the microcrystalline cellulose in your Chloraseptic is the culprit. . .cellulose is just plant fiber - could be corn, could be wheat, could be bamboo, could be any one of a thousand things. . .just too hard to know.

cmom Contributor
cmom
Posted
  • Author

Thanks for the suggestions. It makes me crazy that manufacturers can't list ingredient derivatives like Kraft and others do. I don't think others with food problems (like diabetics) have to call the company like we do (no offense, just frustrated). :rolleyes:

2kids4me Contributor
2kids4me
Posted

I have heard from various people over the last few years - most have no health issues and they react badly to sucralose. One friend gets horrible gas, another diarrhea...myself I get an unsettled stomach then gas later. Found out when I tried kettle corn popcorn and it had sucralose. I dont react to other artificial sweeteners.

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    • 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
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    • 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.
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      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.
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