Jump to content
  • 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

Egg, Soy, Casein, Corn And Gluten Allergies?


confusedks

Recommended Posts

confusedks Enthusiast

As many of you know, I am trying to figure out if I have Celiac or not. I just ate a bowl of Fruitty Pebbles and Soymilk (gluten-free). I am soooo nauseous it is crazy! I want to go to sleep but I can''t even get in bed and lay down. I guess my question is does anyone have any experience with egg, casein, gluten, soy ANDDDD corn allergies? If so, what do you eat? I think I have allergies to all of these. I had flourless chocolate cake with 6 eggs and a lot of dairy free, dark chocolate and I was so sick after, it was either the eggs, or soy from the chocolate. I also had "Corn THins" and couldn't see straight because of the headache and stomach ache, etc. ALso, after my cereal i literally look 6 months pregnant!! The bloating is so bad!! HELP?!!

Kassandra


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



Celiac.com Sponsor (A8-M):



aikiducky Apprentice

I can have corn but not any of the other things you list. An example of what I eat: Morning: rice cakes with nut butter and sliced meat, or rice cakes with goat cheese (which I seem to handle ok), and two pieces of fruit

Lunch: almost always a huge salad with endive, carrots, iceberg, white cabbage, topped with olives and either tuna or salmon or ham, sprinkled with olive oil, lemon juice, salt and herbs

Dinner: Meat and veg stir fry

Snacks: Nuts, dried fruit, a rice cake with nut butter ad honey... but I don't snack a lot.

Maybe this could give you some ideas...

Pauliina

debmidge Rising Star

A couple of years ago my husband got a sensitivity test from Yorke and it stated that he was intolerant to gluten, wheat, corn, yeast, cow milk, egg yolk, soy bean, almond, cashew, lentils, hazelnut and chili pepper. Foods to rotate: Brazil nut and Garlic.

Now I have to admit he eats corn, yeast, cow milk, egg yolk as they are so hard to eliminate when you are already gluten-free and can't eat fruits, vegetables, spices, beans & nuts due to other celiac related digestion problems; also he cannot eat sorghum, flax, garbonzo - all beans, as for some reason these flours bother him too. But this is just him.

Ursa Major Collaborator

Kassandra, it sounds like you are intolerant to lectins, like me. In which case you probably shouldn't eat rice, either.

The lectin groups are: All grains (including rice and corn), all dairy, eggs, legumes (including soy and peanuts) and nightshades (potatoes, tomatoes, peppers and eggplant).

Most people would not be intolerant to ALL of those lectins but only some groups. I appear to have a problem with all of them.

By the way, gluten is a lectin.

Here is a link where it is all explained, that really helped me: Open Original Shared Link

kabowman Explorer

Eliminate the soy and see if you still have an egg issue. I have most of that and once you get used to it, it isn't bad at all. I use Enjoy Life chocolate chips. I am also intolerant to the calcium suppliment that is added to OJ and non-dairy milks. Most vanilla (that is gluten free) is derived from something I am intolerant too so that rules out many other things from EnjoyLife but not all...

Breakfast for me is eggs and homemade sausage (which if you can't have the eggs of course wouldn't work)

Lunch is leftovers from dinner which is usually meat and potatoes with some veggies.

Desert is fresh rasberries (sp?) when I treat myself.

I make chebe buns and make myself cashew butter and berry jelly sandwhiches. Sometimes I just smear that on rice crackers. For cold lunches, I make chicken salad with passover mayo that I can get once a year and stock up on. I make my own broth to use in my homemade soups.

I cannot tolerate bananas or strawberries.

Murph Newbie

Yup I have some of those. Sounds like "leaky-gut-caused-allergies/intolerances" and intestinal candida.

I believe nearly all long-time celiac disease sufferers have these.

The increased intestinal permeability (leaky-gut) allows partially digested food particles into the bloodstream, where they are seen as foreign invaders and as such are attacked by the immune system.

I eat fish (love my spectacular broiled salmon), chkn breast, some vegs, salads (w/out my former fav ingreds but loving avocado & toasted pine nuts), some nuts, almond butter etc

JamiD Apprentice

I can't eat any of those either. I just read about the Specific Carbohydrate Diet and it seems to fit me. I was also thinking it was a lectin issue, but when I eliminated those, I still had mild GI symptoms. After reading about the SCD, I can eliminate all but the simple sugar foods.

So what I eat is home prepared meat, cooked vegetables, cooked or very ripe fruit, & olive oil/vinegar, salt, spices, tea, honey.

It's really limiting, but if the SCD is correct, then after 3 months, I can add other foods back in.

For breakfast, I have a pan fried thin pork chop with fruit

Lunch, grilled chicken or beef, fruit, and vegetable/salad.

Dinner, same as lunch.


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



Celiac.com Sponsor (A8-M):



Juliebove Rising Star

My daughter is allergic to all of those things but corn in addition to some other things. She eats a lot of rice and rice pasta. Nutritional yeast adds a cheesy flavor. Make sure you buy the dairy free kind. Some has whey in it. She uses rice milk. For breakfast she usually has some energy bars made of cashews, dates and coconut. A good meal or snack is hummus with rice chips/crackers and/or raw veggies. She eats vegetable soup, tomato soup, chili. Plain meats. Potatoes in all forms.

A favorite meal is a stuffed baked potato. Start with a large potato. Poke some holes in it with a fork then bake till tender. Let cool enough to handle. Cut it in two then scoop out the insides, leaving a shell of about 1/8". Mash the potato adding some rice milk, olive oil, salt, pepper and chopped green onions or chives, a bit of parsley and plenty of nutritional yeast. Stuff it back in the shells, then drizzle with a bit more olive oil and give it a good dusting of Sweet Hungarian Paprika. Bake long enough for the tops to brown and the potato to be heated through.

The corn allergy would be a tough one. Corn is in everything!

darlindeb25 Collaborator

Yeah, very possible, not fun, but possible. I can't have the regular glutens, no corn, soy, rice, or nightshades. I think dairy is ok for me, not positive, but pretty sure.

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - AlwaysLearning replied to Colleen H's topic in Coping with Celiac Disease
      3

      Gluten related ??

    2. - Colleen H replied to Colleen H's topic in Coping with Celiac Disease
      3

      Gluten related ??

    3. - Jmartes71 replied to Jmartes71's topic in Coping with Celiac Disease
      4

      My only proof

    4. - AlwaysLearning replied to Jmartes71's topic in Coping with Celiac Disease
      4

      My only proof

    5. - AlwaysLearning replied to Colleen H's topic in Coping with Celiac Disease
      3

      Gluten related ??


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,084
    • Most Online (within 30 mins)
      7,748

    bigwave
    Newest Member
    bigwave
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • AlwaysLearning
      Get tested for vitamin deficiencies.  Though neuropathy can be a symptom of celiac, it can also be caused by deficiencies due to poor digestion caused by celiac and could be easier to treat.
    • Colleen H
      Thank you so much for your response  Yes it seems as though things get very painful as time goes on.  I'm not eating gluten as far as I know.  However, I'm not sure of cross contamination.  My system seems to weaken to hidden spices and other possibilities. ???  if cross contamination is possible...I am in a super sensitive mode of celiac disease.. Neuropathy from head to toes
    • Jmartes71
      EXACTLY! I was asked yesterday on my LAST video call with Standford and I stated exactly yes absolutely this is why I need the name! One, get proper care, two, not get worse.Im falling apart, stressed out, in pain and just opened email from Stanford stating I was rude ect.I want that video reviewed by higher ups and see if that women still has a job or not.Im saying this because I've been medically screwed and asking for help because bills don't pay itself. This could be malpratice siit but im not good at finding lawyers
    • AlwaysLearning
      We feel your pain. It took me 20+ years of regularly going to doctors desperate for answers only to be told there was nothing wrong with me … when I was 20 pounds underweight, suffering from severe nutritional deficiencies, and in a great deal of pain. I had to figure it out for myself. If you're in the U.S., not having an official diagnosis does mean you can't claim a tax deduction for the extra expense of gluten-free foods. But it can also be a good thing. Pre-existing conditions might be a reason why a health insurance company might reject your application or charge you more money. No official diagnosis means you don't have a pre-existing condition. I really hope you don't live in the U.S. and don't have these challenges. Do you need an official diagnosis for a specific reason? Else, I wouldn't worry about it. As long as you're diligent in remaining gluten free, your body should be healing as much as possible so there isn't much else you could do anyway. And there are plenty of us out here who never got that official diagnosis because we couldn't eat enough gluten to get tested. Now that the IL-2 test is available, I suppose I could take it, but I don't feel the need. Someone else not believing me really isn't my problem as long as I can stay in control of my own food.
    • AlwaysLearning
      If you're just starting out in being gluten free, I would expect it to take months before you learned enough about hidden sources of gluten before you stopped making major mistakes. Ice cream? Not safe unless they say it is gluten free. Spaghetti sauce? Not safe unless is says gluten-free. Natural ingredients? Who knows what's in there. You pretty much need to cook with whole ingredients yourself to avoid it completely. Most gluten-free products should be safe, but while you're in the hypersensitive phase right after going gluten free, you may notice that when something like a microwave meal seems to not be gluten-free … then you find out that it is produced in a shared facility where it can become contaminated. My reactions were much-more severe after going gluten free. The analogy that I use is that you had a whole army of soldiers waiting for some gluten to attack, and now that you took away their target, when the stragglers from the gluten army accidentally wander onto the battlefield, you still have your entire army going out and attacking them. Expect it to take two years before all of the training facilities that were producing your soldiers have fallen into disrepair and are no longer producing soldiers. But that is two years after you stop accidentally glutening yourself. Every time you do eat gluten, another training facility can be built and more soldiers will be waiting to attack. Good luck figuring things out.   
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.