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123glutenfree

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123glutenfree Newbie
123glutenfree
Posted

So... After realising that I didn't give all my friends food poisoning....

... and realizing that I was the only person violently ill after my big pasta dinner I went for some tests. I am still waiting on the results but in the meantime I am doing some reading.

I have had episodes of D very frequently, but as they were often related to drinking (beer), I didn' t think it was too serious, just part of the hangover... but it has been getting worse... just thought I was wearing out and getting old! (At 26!)

I have the rash too... have had it for years and the doctors have just said it's dermatitis.

I also tried the Atkins diet in the past and my stomach felt great - no bloating for once in my life!

I had a dream last night the Eggo waffles in my freezer were made with rice flour... they're not. :(

I have been trying to eat gluten free as I wait for the test results.

I only get violently ill if I eat a big plate of pasta and nothing else, or drink copious amounts of beer... I can avoid bread and pasta but I am not really willing (or able to afford) making a huge lifestyle change.

So my question is... can any of you eat soy sauce and small amounts of other things that have a small amount of gluten without getting sick?

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Guhlia Rising Star
Guhlia
Posted

Occasionally I can eat small amounts of gluten without getting sick, but I don't recommend doing it. By intentionally glutening yourself (if you have Celiac) you can eventually cause irreparable damage to your intestines which can lead to many, many bad things such as osteoperosis, mental illness, etc... Even cancer has been linked to Celiac when a strict gluten free diet isn't followed.

Luckily for us, there are gluten free soy sauces, actually La Choy makes one that's gluten free. It's not worth the damage you're doing to your body by cheating. Just because you don't get sick doesn't mean you aren't causing damage. Oh, and Van's makes a gluten free waffle that's pretty decent.

Lisa Mentor
Lisa
Posted

Instead of small amount of soy sauce, try the gluten free ones. LaChoy is gluten free.

I have found that the longer you are gluten free, the most sensitive I am to gluten.

If you are positive for Celiac, it most definatly will be a life style change. It is a steep learning curve, but it is doable

How were you tested?

CMCM Rising Star
CMCM
Posted

I am also one who did and felt WONDERFUl on the Atkins diet. I was totally puzzled at the time, but now I understand why!!

About small amounts of gluten: The fact is, the body does its best to create a "tolerance" for gluten. Sometimes it is successful, other times not. Reactions can also be cumulative in nature: You have a tolerance, you eat a bit here and there, it builds up, and it's kind of like a glass finally overflowing when you pour too much into it...finally your body rebels as it gets pushed too far, and you get sick.

I've never liked beer (perhaps because I got so horribly bloated from it), but pasta is one thing that has always pushed me over the edge, not long after eating it!

This is part of the difficulty....I could never fully identify what would make me sick. Sometimes I'd eat gluten and feel nothing at all from it. Other times I'd get very sick. No rhyme or reason sometimes. For me, though, many years ago I had identified soy sauce as a fairly certain culprit. I didn't know it was the gluten...I thought it was the soy originally. If you can get tamari sauce (La Choy's gluten free soy sauce), it tastes the same as soy sauce and won't bother you (unless you have problems with soy!!).

So... After realising that I didn't give all my friends food poisoning....

... and realizing that I was the only person violently ill after my big pasta dinner I went for some tests. I am still waiting on the results but in the meantime I am doing some reading.

I have had episodes of D very frequently, but as they were often related to drinking (beer), I didn' t think it was too serious, just part of the hangover... but it has been getting worse... just thought I was wearing out and getting old! (At 26!)

I have the rash too... have had it for years and the doctors have just said it's dermatitis.

I also tried the Atkins diet in the past and my stomach felt great - no bloating for once in my life!

I had a dream last night the Eggo waffles in my freezer were made with rice flour... they're not. :(

I have been trying to eat gluten free as I wait for the test results.

I only get violently ill if I eat a big plate of pasta and nothing else, or drink copious amounts of beer... I can avoid bread and pasta but I am not really willing (or able to afford) making a huge lifestyle change.

So my question is... can any of you eat soy sauce and small amounts of other things that have a small amount of gluten without getting sick?

123glutenfree Newbie
123glutenfree
Posted
  • Author

Thank you all for replying so quickly!

The doctor ordered a bunch of blood tests - ferritin/iron, various B vitamins, anti-gliadin/trans-glutaminase. The results should be in on Monday.

I have only been off gluten (except some soy sauce) for 5 days and my skin is clearing up - FAST! :D

For anyone else that has the skin problem, I started using L'Oreal's microdermabrasion kit awhile ago. It comes with a special after-moisturizer that also cleared up those nasty little patches around my mouth... but they just kept coming back...

I knew my skin got worse when I drank...

I knew it got better when I ate healthy - less carbs, more veggies

I knew I got "gut-rot" from drinking...

I have had this abnormally bloated belly since my teens, even though I was very thin back then....

I thought my always achy belly was from stress...

There were so many clues...

At the end of the day I am happy to be diagnosed if it means no more sore, bloated belly, gut-rot, D's and skinrash...

Here's to better days!

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    • knitty kitty
      Accuracy of testing concerns

      By knitty kitty · Posted

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    • trents
      Accuracy of testing concerns

      By trents · Posted

      Welcome to the celiac.com community, @McKinleyWY! There currently is no testing for celiac disease that does not require you to have been consuming generous amounts of gluten (at least 10g daily, about the amount in 4-6 slices of wheat bread) for at least two weeks and, to be certain of accurate testing, longer than that. This applies to both phases of testing, the blood antibody tests and the endoscopy with biopsy.  There is the option of genetic testing to see if you have one or both of the two genes known to provide the potential to develop celiac disease. It is not really a diagnostic measure, however, as 30-40% of the general population has one or both of these genes whereas only about 1% of the general population actually develops celiac disease. But genetic testing is valuable as a rule out measure. If you don't have either of the genes, it is highly unlikely that you can have celiac disease. Having said all that, even if you don't have celiac disease you can have NCGS (Non Celiac Gluten Sensitivity) which shares many of the same symptoms as celiac disease but does not involve and autoimmune reaction that damages the lining of the small bowel as does celiac disease. Both conditions call for the complete elimination of gluten from the diet. I hope this brings some clarity to your questions.
    • McKinleyWY
      Accuracy of testing concerns

      By McKinleyWY · Posted

      Hello all, I was diagnosed at the age of 2 as being allergic to yeast.  All my life I have avoided bread and most products containing enriched flour as they  contain yeast (when making the man made vitamins to add back in to the flour).  Within the last year or so, we discovered that even whole wheat products bother me but strangely enough I can eat gluten free bread with yeast and have no reactions.  Obviously, we have come to believe the issue is gluten not yeast.  Times continues to reinforce this as we are transitioning to a gluten free home and family.  I become quite ill when I consume even the smallest amount of gluten. How will my not having consumed breads/yeast/gluten for the better part of decades impact a biopsy or blood work?  I would love to know if it is a gluten intolerance or a genetic issue for family members but unsure of the results given my history of limited gluten intake.   I appreciate the input from those who have gone before me in experience and knowledge. Thank you all!
    • trents
      A little about me and my celiac disease

      By trents · Posted

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    • Peace lily
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      By Peace lily · Posted

      Okay went online to check green mountain k cups .It was said that the regular coffees are fine but they couldn’t guarantee cross contamination.with the flavors. im trying to figure out since I eliminated the suyrup so far so good. I’m hoping. thanks it feels good to listen to other people there views.
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