Help - I Made Gluten Free Bread And Got Sick...

[Guest Happynwgal2]

I just bought a bread machine to help me make some home made gluten free bread. I ate some of it, and woke up sick the next day. I have suspected that I do not tolerate yeast, but I find no good information about this when I do a Google search. Many think yeast intolerance or any kind of reaction to yeast are all in people's heads. And when I found a web site about yeast intolerance it does not describe the symptoms I have, which are: gas, swelling under and around my eyes the next day, and just feeling generally really sick until my body gets rid of the food. It almost feels like I have eaten gluten, but that is not the case.

Before I went gluten free last November, I already suspected yeast as being bad for me, yet I wanted to try to have some gluten free bread, but I am just getting really sick from it. I got sick two days in a row from the same loaf of bread this week.

Anybody have any information about yeast intolerance that I have not yet found?

[eleep]

Could it be something else in the bread like soy? Soy and dairy intolerances tend to go along with celiac.

[missy'smom]

I'll just put this out there. Don't know if it applies to your situation or not. Maybe someone can explain why or confirm or debunk my theory.

I got a new waffle maker for Xmas. First time I used it I got a reaction like I had been glutened. I had used same mix I had used before without reaction. Thought maybe it was the canola oil which some said was problematic, but support group said was OK. After that first time I have never had a problem. I wonder if it has something to do with the nonstick surface and something getting into the food that first time and my immunune system in my gut reacting to it.

[Guest Happynwgal2]

I'll just put this out there. Don't know if it applies to your situation or not. Maybe someone can explain why or confirm or debunk my theory.

I got a new waffle maker for Xmas. First time I used it I got a reaction like I had been glutened. I had used same mix I had used before without reaction. Thought maybe it was the canola oil which some said was problematic, but support group said was OK. After that first time I have never had a problem. I wonder if it has something to do with the nonstick surface and something getting into the food that first time and my immunune system in my gut reacting to it.

Thanks to both the previous replies. I will look into soy intolerance, although I don't think that is the culprit, yet it very well could be. I rejected gluten for a while, too, so I should be carful rejecting any posibilities... And the new bread machine may perhaps be a concern, and I will try that, too. I am also wondering if it is dairy, but have not come to any firm opinion about that yet.

[ravenwoodglass]

Thanks to both the previous replies. I will look into soy intolerance, although I don't think that is the culprit, yet it very well could be. I rejected gluten for a while, too, so I should be carful rejecting any posibilities... And the new bread machine may perhaps be a concern, and I will try that, too. I am also wondering if it is dairy, but have not come to any firm opinion about that yet.

On the dairy issue, the same villi that get damaged with celiac produce the enzyme that you need to digest dairy. As much of a pain as it is many of us do need to cut out dairy with the possible exception of gluten-free yogurt and hard cheeses, for a couple of months until the villi heal. It isn't always a forever thing unless someone has a casein intolerance. I was overjoyed to find six months after being gluten-free that I could eat ice cream and milkshakes. I hadn't been able to tolerate them since childhood. Being dairy free too seems so cruel but for the quickest healing it is the way to go for most.

[pooter]

I know some people seem to react the same way to Tapioca Flour and even Corn or Rice...

[loraleena]

Some people have intolerances to other grains as well. I feel funky if I eat too much corn or rice, a little is ok. I can't tolerate sorghum either. Since your new to this, you may want to stick to simple foods, like meat, veggies, a little fruit, and maybe brown rice if you can handle it.

[CMCM]

After a year of trying to straighten out my health, I regrettably realized that I simply do not do very well with much of any of the baked goods. After my own diagnosis a year+ ago, I went crazy trying out gluten free breads, cookies, muffins, donuts, on and on. I wasn't eating a lot of them, but they were in my daily diet. And I continued to feel horrible.

I think my system does not like anything starchy, I think I'm sugar-carb sensitive, and I don't think I do well with all the rice, tapioca and other flours that are used. Most of the gluten free things are very high in sugar, too.

So I have things only occasionally, not daily, and I'm doing so well now.

[larry mac]

On the dairy issue, the same villi that get damaged with celiac produce the enzyme that you need to digest dairy. As much of a pain as it is many of us do need to cut out dairy with the possible exception of gluten-free yogurt and hard cheeses, for a couple of months until the villi heal. It isn't always a forever thing unless someone has a casein intolerance. I was overjoyed to find six months after being gluten-free that I could eat ice cream and milkshakes. I hadn't been able to tolerate them since childhood. Being dairy free too seems so cruel but for the quickest healing it is the way to go for most.

rwg,

I don't have a problem with dairy, but could those that do be helped by taking the lactose tablets?

best regards, lm

[Cynbd]

rwg,

I don't have a problem with dairy, but could those that do be helped by taking the lactose tablets?

best regards, lm

I use Lactaid whenever I have dairy. I can pretty much get through a yogurt, or a piece of cheddar cheese on my sandwich without it... but if I push the day and keep loading up on the hard dairy (like milk, or heavy milk desserts) I will be in big trouble without lactaid. You just have to figure out how many you need to take in order to do the trick, but they do work.

[hathor]

rwg,

I don't have a problem with dairy, but could those that do be helped by taking the lactose tablets?

best regards, lm

Lactose intolerance and casein intolerance are two different things. One is a problem digesting milk sugar and lactaid will help. The other is an immune reaction to milk protein and there is nothing to do for this other than avoiding casein.

[hathor]

First, let me say that many people who are intolerant to gluten end up doing better without casein as well. The response seems to be rather quick once you give it up. As I pointed out in another response, intolerance to lactose and to casein are two different beasts.

As for soy, I was shocked when the Enterolab results said I was reacting. It seems that soy reactions (other than those with immediate allergies) can be more subtle, as I've since read and personally experienced. I cut out soy just to see and after a couple weeks some symptoms, that I hadn't expected were diet related, cleared up.

I was even more shocked with the Enterolab results saying I was yeast intolerant. I sympathize because there seems to be nothing out there about this. I tried to research and what I found was anti-Candida diets, which is completely different (a diet to follow to cope with an infection to that particular species of yeast). I had antibodies to baker's/brewer's yeast, a different thing, and no symptoms that I could tell. But I figured it would be best not to eat anything that I'm creating antibodies to. But I don't know what symptoms I was having from the stuff, if any Even more confusing is the fact that my score was close to the cut-off point. But Enterolab didn't seem to buy into my margin-of-error argument

Since I cut out yeast shortly after cutting out soy I suppose part of what made me feel better was the former. But I accidentally had some soy one time and tried a different legume in a gluten-free pasta (lupin -- I posted about that one) and both times had the symptoms return.

I did run across one study that indicated around half of newly diagnosed celiacs have yeast antibodies and that, for some of them, a year on a gluten-free diet makes them go away. Open Original Shared Link

If you happen across any other studies, let me know.

When I asked Enterolab, they indicated that I had to avoid everything I tested positive to for the rest of my life. I don't know if the science is there for that. I might go a year and then add in yeast and see how I feel.

Short of getting testing by Enterolab, you can experiment with your diet and see how you react. Right now, it seems like there are so many different things you might have been reacting to it is impossible to tell. Is this the first time you've had any of the ingredients in the bread since you went gluten-free?

If you decide to go yeast-free, there is bread out there without it. Breads from Anna has some mixes without any of things I can't have (check ingredients -- what is left out varies among the different mixes), I've seen recipes for yeast-free bread from scratch (haven't tried this yet), and I even found some frozen ready-made bread in the store the other day (haven't tried this either).

In terms of what to cut out, Enterolab told me not to have anything with yeast in the ingredients. I didn't ask about alcohol -- probably because I didn't want to hear the answer I have read that allergic reactions to yeast in wine are rare; vintners do their best to get it all out of there. I figure if those with obvious immediate reactions to yeast can tolerate wine, someone like myself can also. The distillation process for hard liquor would seem to take the yeast out. I haven't been able to find any information about yeast and beer. I had been wanting to try Redbridge ...