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Intolerance To All Grains?

alamaz

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alamaz Collaborator
alamaz
Posted

Rice seems to be about the only grain I can tolerate and even then I can only eat one serving once or twice a week. Last night I tried eating corn (chips and salsa) and had a migraine within the hour. I also notice when I tried quinoa that the next day I had serious D. Are there others out there who are the same way? Could this go away the longer I'm on the gluten-free diet? I've really only be gluten-free for about three months but I miss my carbs. If you don't eat a lot of grains what do you eat to fill yourself up?

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mamaloca2 Apprentice
mamaloca2
Posted
Rice seems to be about the only grain I can tolerate and even then I can only eat one serving once or twice a week. Last night I tried eating corn (chips and salsa) and had a migraine within the hour. I also notice when I tried quinoa that the next day I had serious D. Are there others out there who are the same way? Could this go away the longer I'm on the gluten-free diet? I've really only be gluten-free for about three months but I miss my carbs. If you don't eat a lot of grains what do you eat to fill yourself up?

I'm so sorry to hear that. Hopefully, it will subside. Could it be an intolerance to something else you ate with or on that meal? Like casin, corn, msg? I just realized I have a problem with MSG, which also gives people headaches, is it possible the chips or salsa had MSG? Check out this link to find out what else MSG is disguised as on the lable. Open Original Shared Link.

I have rediscovered potatoes which are very filling, and baked potatoes are safe anywhere. Also my new favorite snack/dessert is a Sweet potato (not a yam, sweet potatoes are lighter skinned) and top it with lots of brown sugar, cinnamon and butter-yum. Also, are you sure the rice is safe? If you steam it with chicken broth or bullion, you are most likely getting gluten. Hope this helps! Good luck.

Nancym Enthusiast
Nancym
Posted

I was having that too, intolerance to all starches basically. Anyway it seemed to be getting worse all the time and a light clicked on with me: "Small Bowel Bacterial Overgrowth". I looked it up on the internet and it kind of fit my symptoms. I talked to my doctor and got a prescription for rifimaxin and it seemed to help a lot. I haven't tried to down a lot of starches just yet to test it out but it did clear up the diarrhea I was having at the time.

alamaz Collaborator
alamaz
Posted
  • Author

Interesting Nancym- I'm on probiotics so I would think that would help. I had never heard of that. It's something to consider though.

The chips I ate had three ingredients- corn, canola oil and salt. that's why i was so surprised i reacted to them as fast as i did. i've ate polenta in the past few weeks and didn't react as bad as i did to the chips. i'm totally stumped. maybe i should look at the salsa jar. even though it says gluten free right on the label maybe there is an ingredient in that my body does't like. bummer! atleast they tasted good going down :blink:

JamiD Apprentice
JamiD
Posted

I don't tolerate any complex carbs either. I just read about the SCD diet (Open Original Shared Link) and it provided an explanation.

I don't usually get that "filled" up feeling because I don't eat carbs, but I do try to eat protein and fruit/veg together and I'm not hungry. I do miss that comfort of filling full, but at least I'm not bloated later.

Nancym Enthusiast
Nancym
Posted

I also found out I've got a problem if I eat too much fiber. I have been using coconut flour which is basically just fiber, it is low carb and low fat. If I have it two days in a row, I'm a mess again. I tried some out two days this week and I'm back to the bad poopin'. Hopefully it'll go away soon.

April in KC Apprentice
April in KC
Posted

My youngest son Drew seems to be intolerant of all grains - since I am still nursing him, we do not eat any grains. His facial eczema is very sensitive to corn as well as the gliadin/gluten grains, and he seems to have a true allergy (hives) to rice. Also, my dad (who seems to be Celiac - won't eat gluten) has a younger brother who will not eat any grains.

I have only found out about my Celiac since Drew's birth - it was actually his awful intolerances that led me to the elimination diet that helped me discover my Celiac. I have other intolerances - coconut, casein (in milk), and something (corn or soy?) that is in Smart Balance Margarine with Flax, which is supposed to be dairy and gluten free. I also got a gluten-like reaction to Mission corn chips, which are supposed to be gluten free and had minimal ingredients. I have a lot of problems with processed foods like Frito-Lay chips.

Once Drew is completely weaned, I am going to experiment with some whole organic grains, like corn (on the cob) and plain rice, to see whether I am truly intolerant to them or if it is something in the processing. Might an experiment like this help you be sure?

Drew seems to be quite sensitive, so he is my little grain detector - if I take vitamins or supplements with too much sorbitol, glucose, other corn ingredients, he gets skin reactions.

We both do okay with cane sugar.

For now - we eat potatoes and beans for carbs. : )

E-mail me if you'd like to talk about what's in our diet - amartin AT cerner DOT com

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corinne Apprentice
corinne
Posted

I can't tolerate any grains including rice, starches such as potatoes or even concentrated sugars such as honey. For carbs I eat carrots, beets, bananas and apricots. My diet is fairly high in protein, mostly chicken and fish.

JamiD Apprentice
JamiD
Posted
I can't tolerate any grains including rice, starches such as potatoes or even concentrated sugars such as honey. For carbs I eat carrots, beets, bananas and apricots. My diet is fairly high in protein, mostly chicken and fish.

Corinne: I'm in the same boat as you. Wish you were my neighbor, then I'd have someone to eat with!

corinne Apprentice
corinne
Posted

That would be fun. For some reason, noone wants to share my meals. :P

  • 4 years later...
Adnank Newbie
Adnank
Posted

I have been gluten sensitive for about a year and a half on a more severe level (started abruptly after 4 day pizza binge during a trip). Basically I have a reaction to all grains which have prolamines:

Wheat - Gliadin -

Rye - Secalinin -

Oats - Avenin -

Barley - Hordein -

Millet - Panicin -

Corn - Zien -

Rice - Orzenin -

Sorghum - Kafirin

I react to them based (with wheat being the worst) pretty much going from protein percentage, rice is the lowest protein of them all and I only recently stopped eating it and I can finally say that I feel as good as I was before all this nightmare started. I find that quinoa does not cause the same problem for me as all of these, try eating food without all of these for a week and then try quinoa alone again, it might have just been your body getting used to it. Quinoa is unique because it is a not a cereal grain proper, it is similar in usage but it does not contain the types of prolamines like the above plants do. I suggest getting potato flour because that is a very safe starch to use since it is a tuber.

kareng Grand Master
kareng
Posted

I have been gluten sensitive for about a year and a half on a more severe level (started abruptly after 4 day pizza binge during a trip). Basically I have a reaction to all grains which have prolamines:

Wheat - Gliadin -

Rye - Secalinin -

Oats - Avenin -

Barley - Hordein -

Millet - Panicin -

Corn - Zien -

Rice - Orzenin -

Sorghum - Kafirin

I react to them based (with wheat being the worst) pretty much going from protein percentage, rice is the lowest protein of them all and I only recently stopped eating it and I can finally say that I feel as good as I was before all this nightmare started. I find that quinoa does not cause the same problem for me as all of these, try eating food without all of these for a week and then try quinoa alone again, it might have just been your body getting used to it. Quinoa is unique because it is a not a cereal grain proper, it is similar in usage but it does not contain the types of prolamines like the above plants do. I suggest getting potato flour because that is a very safe starch to use since it is a tuber.

Just to let you know....the last post on this thread was almost 5 years ago. The posters probably are not still active here.

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