Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

Non-celiacs Eating Gluten Free Products

erica33

Recommended Posts

erica33 Rookie
erica33
Posted

I assume that its just from trying something new, but I made a gluten free pasta dish last nite and my boyfriend complained that he woke up in the middle of the nite with horrible stomach pains and asked if I would post and see if anyone else who doesn't have celiac disease has a problem with eating gluten free foods?

I personally think that its just from introducing new foods to your body, that you may not normally eat, but I thought for his sake, I would ask!

Thanks! :)

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

Celiac.com Sponsor (A8-M):


jayhawkmom Enthusiast
jayhawkmom
Posted

I can't imagine why eating foods made without gluten would bother anyone. gluten-free pasta is usually just rice. My dh neither has Celiac or a gluten issue - and eats gluten-free all the time. And, even he feels better when he's not consuming gluten. :rolleyes:

Perhaps it was something else in the dish that's bothering him??

luvs2eat Collaborator
luvs2eat
Posted

My hubby eats gluten-free food (pasta included) all the time and never has a problem. The only problem I see w/ some of them is that they're EXPENSIVE and if he can eat regular food that's way cheaper, he does.

Ursa Major Collaborator
Ursa Major
Posted

Maybe your boyfriend is intolerant to rice? There is no way a gluten-free diet can hurt anybody normally, unless they are intolerant to something in those gluten-free foods, as I am.

Nantzie Collaborator
Nantzie
Posted

I agree. Normally it would be fine, just like normally wheat is fine. But he may have uncovered a sensitivity that he was unaware of.

Nancy

BFreeman Explorer
BFreeman
Posted
I assume that its just from trying something new, but I made a gluten free pasta dish last nite and my boyfriend complained that he woke up in the middle of the nite with horrible stomach pains and asked if I would post and see if anyone else who doesn't have celiac disease has a problem with eating gluten free foods?

I personally think that its just from introducing new foods to your body, that you may not normally eat, but I thought for his sake, I would ask!

Thanks! :)

Since I made our household gluten-free I very rarely eat gluten any more except once in awhile at lunch when I'm working and I have never had a problem with gluten-free pasta or anything else (except gaining a few pounds from cooking more :( I think he probably would have had whatever it was regardless and would tell him not to worry.

BF

RiceGuy Collaborator
RiceGuy
Posted

I'd guess it's either he doesn't usually eat as much fiber as the rice pasta meal contained, or it was just a coincidence.

Just my two cents...

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

Celiac.com Sponsor (A8-M):


erica33 Rookie
erica33
Posted
  • Author

I assumed that it wasnt, but like I had said, he wanted me to ask, so I figured I would. It may have been something he ate earlier and just associated it with the last meal he ate. Or maybe he does have a problem with rice. I'll have to look into that. Thanks for all your help!!

Lauren M Explorer
Lauren M
Posted

:lol: It's so funny you mention that! I am the only (known) Celiac in my family, but my Mom sometimes attends Celiac support group meetings with me. She always says that she has the worst stomach aches after sampling even just a little of the gluten-free fare that is always available. She jokes that she has reverse Celiac disease!

I always tell her it's because the food is rich, but I eat 3x as much as her, and I'm fine so go figure.

- Lauren

debmidge Rising Star
debmidge
Posted
I'd guess it's either he doesn't usually eat as much fiber as the rice pasta meal contained, or it was just a coincidence.

Just my two cents...

This makes sense. I am not celiac (hubby is) and gluten-free foods don't bother me. A rice sensitivity also makes sense; does he normally eat rice? If no rice problems, then I'd place my bet on him not being used to eating fiber.

RiceGuy Collaborator
RiceGuy
Posted

There's also the possibility that his digestive system simply isn't accustomed to one or more ingredients. The gut doesn't maintain digestive enzymes for compounds not normally encountered, so when something new enters the system, it can take some time for the required enzymes to be produced. I read this is why Americans tend to experience gas and/or heartburn when they eat Mexican food. The typical American doesn't eat beans, so the required enzymes aren't there.

Whenever I add a new food to my diet, I try to start out with a very small amount, and wait a few days before eating it again. Slowly I'll work up to the ideal amount, which might take two weeks.

mommida Enthusiast
mommida
Posted

My husband and I tried bean flour pasta. It tasted great, but after our bellies ached. :huh: The equivilent of eating a plateful of beans (navy, lentil, fava and chickpea) can make a huge difference.

Xanthan gum (or guar gum) can have a laxative effect. :o

If someone tells me something they ate makes them feel sick, I believe them. ;)

L.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      130,575
    • Most Online (within 30 mins)
      7,748
    Ahorne
    Newest Member
    Ahorne
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Rejoicephd
      Struggling to get into a good pattern

      By Rejoicephd · Posted

      Thank you very much @trents! This is super helpful. The only time I wasn’t sick after my diagnosis was when I was ordering and eating certified gluten-free meals from a company. I did that for a few months right after being diagnosed and then I started to try to figure it out how to cool and eat gluten-free meals myself. I think I’m probably getting low levels of gluten exposure and maybe that’s what’s making me ill. Possibly other things also not helping the situation (like dairy). Anyway this gives me something to focus on to see if it helps. So thanks for that!
    • trents
      Struggling to get into a good pattern

      By trents · Posted

      Welcome to the celiac.com, @Rejoicephd! 1. "Gluten Free" does not equate to "contains no gluten". According to FDA advertising regulations, it means it cannot contain more than 20ppm of gluten. This is a good standard for most in the celiac community but not good enough for those on the sensitive end of the spectrum. If you find the "Certified Gluten Free" symbol on a package that is even better, indicating that there is no more than 10ppm of gluten.  2. When you are choosing "gluten free" items from a restaurant, realize that it only means gluten is not an intentional ingredient. It does not rule out CC (Cross Contamination) caused by those cooking and preparing the food back in the kitchen who may be cooking it on the same surfaces or in the same pots/pans as they are gluten containing food items and handling it with the same utensils they are handling gluten-containing food. 3. About 8% of celiacs react to the protein avenin in oats as they do the protein gluten in wheat/barley/rye. In addition, some cultivars of oats actually contain the protein gluten. Many celiacs also react to the protein casein in dairy products as they do gluten or they are lactose intolerant. Eggs, soy and corn are also common "cross reactors" in the celiac community but oats and dairy are the most common.
    • Rejoicephd
      Struggling to get into a good pattern

      By Rejoicephd · Posted

      Hi everyone! I was diagnosed with celiac a year ago (they confirmed it on endoscopy following a positive TTG antibody and positive genetic test). I thought the gluten free diet thing wasn’t going to be that hard of an adjustment, but man was I wrong. I’m a year in and still having issues in terms of accidentally glutening myself and getting super sick (I’m starting to think I need to just bring my own food everywhere I go). And also even when I am eating foods that say they are gluten free, I’m still dealing with an upset stomach often. My GI doc said I should avoid dairy as well, and the internal medicine doc said my gut microbiome might be messed up from all of this. I’m just looking for some answers/ideas/tips on what additional things I can do to feel better. Do you all do avoid additional categories of foods beyond just gluten to help alleviate symptoms? Thanks! 
    • trents
      Weakly positive DGP IgA

      By trents · Posted

      If your total IGA is low then the values for the other IGA tests cannot be trusted. They will be depressed. Celiacs who have the DQ2 gene typically are on the more sensitive side as opposed to those who only have the DQ8. But keep in mind that having either or both of those genes does not equate to having celiac disease as 40% of the general population have one or the other and only about 1% of the general population develops active celiac disease. Genetic typing can be used for ruling it out, however. Because of the low total IGA, symptoms and the possession of the DQ2 gene, my suggestion would be for you to go seriously gluten free for a few months and see if your symptoms improve. It may be the only way you can ascertain if you are gluten intolerant because of the low total IGA.
    • Cat M
      Weakly positive DGP IgA

      By Cat M · Posted

      Ah ok, I just saw didn’t even post the DGP IgA at all. 😫 I started with itching and hives Jan 2024, been taking a ton of meds and on Xolair and even that is not providing total relief. The other primary symptoms: intermittent but worsening abdominal pain, diarrhea and bloating. This summer I am just exhausted. I uploaded my 23andMe data to genetic lifehacks and discovered quite a few variations, including DQ2, MTHFR, VDR and I have always had very low ferritin, vitamin D and B12. I still think that mast cell disease makes the most sense, but latest labs show I am barely in range for thiamine, zinc and vitamin A, so the GI stuff feels more important to figure out than the hives right now. I did SIBO testing this morning. TTG IGA <2   0-3 is negative TTG IGG  3   0-5 is neg DGP IGA 21    20-30 is weak positive DGP IGG 4    0-19 is negative Although total IGA is not resulted, there is a footnote stating it was low and the reason they ran IGG.  
×
×
  • Create New...