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

Intolerance To All Grains?

alamaz

Recommended Posts

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?

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

Celiac.com Sponsor (A8-M):


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

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

Celiac.com Sponsor (A8-M):


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.

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. knitty kitty
      - knitty kitty replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Son's legs shaking

      @lizzie42, You're being a good mom, seeking answers for your son. Cheers! Subclinical thiamine deficiency commonly occurs with anemia. An outright Thiamine deficiency can be precipitated by the consumption of a high carbohydrate meal. Symptoms of Thiamine deficiency include feeling shakey or wobbly in the legs, muscle weakness or cramps...
    2. Scott Adams
      - Scott Adams replied to Paulaannefthimiou's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Bob red mill gluten free oats

      Oats naturally contain a protein called avenin, which is similar to the gluten proteins found in wheat, barley, and rye. While avenin is generally considered safe for most people with celiac disease, some individuals, around 5-10% of celiacs, may also have sensitivity to avenin, leading to symptoms similar to gluten exposure. You may fall into this...
    3. knitty kitty
      - knitty kitty replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      High TTG-IgG and Normal TTG-IgA

      @SamAlvi, It's common with anemia to have a lower tTg IgA antibodies than DGP IgG ones, but your high DGP IgG scores still point to Celiac disease. Since a gluten challenge would pose further health damage, you may want to ask for a DNA test to see if you have any of the commonly known genes for Celiac disease. Though having the genes for Celiac...
    4. trents
      - trents replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      High TTG-IgG and Normal TTG-IgA

      Currently, there are no tests for NCGS. Celiac disease must first be ruled out and we do have testing for celiac disease. There are two primary test modalities for diagnosing celiac disease. One involves checking for antibodies in the blood. For the person with celiac disease, when gluten is ingested, it produces an autoimmune response in the lining...
    5. SamAlvi
      - SamAlvi replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      High TTG-IgG and Normal TTG-IgA

      Thank you for the clarification and for taking the time to explain the terminology so clearly. I really appreciate your insight, especially the distinction between celiac disease and NCGS and how anemia can point more toward celiac. This was very helpful for me.
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,868
    • Most Online (within 30 mins)
      7,748
    LMGarrison
    Newest Member
    LMGarrison
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • knitty kitty
      Son's legs shaking

      By knitty kitty · Posted

      @lizzie42, You're being a good mom, seeking answers for your son.  Cheers! Subclinical thiamine deficiency commonly occurs with anemia.  An outright Thiamine deficiency can be precipitated by the consumption of a high carbohydrate meal.   Symptoms of Thiamine deficiency include feeling shakey or wobbly in the legs, muscle weakness or cramps, as well as aggression and irritability, confusion, mood swings and behavior changes.  Thiamine is essential to the production of neurotransmitters like serotonin and dopamine which keep us calm and rational.   @Jsingh, histamine intolerance is also a symptom of Thiamine deficiency.  Thiamine is needed to prevent mast cells from releasing histamine at the slightest provocation as is seen in histamine intolerance.  Thiamine and the other B vitamins and Vitamin C are needed to clear histamine from the body.  Without sufficient thiamine and other B vitamins to clear it, the histamine builds up.  High histamine levels can change behavior, too.  High histamine levels are found in the brains of patients with schizophrenia.  Thiamine deficiency can also cause extreme hunger or conversely anorexia.   High carbohydrate meals can precipitate thiamine deficiency because additional thiamine is required to process carbohydrates for the body to use as fuel.  The more carbohydrates one eats daily, the more one needs additional thiamine above the RDA.  Thiamine is water soluble, safe and nontoxic even in high doses. Keep in mind that gluten-free processed foods like cookies and such are not required to be fortified and enriched with vitamins and minerals like their gluten containing counterparts are.  Limit processed gluten-free foods.  They are often full of empty calories and unhealthy saturated fats and additives, and are high in histamine or histamine release triggers.  It's time you bought your own vitamins to supplement what is not being absorbed due to malabsorption of Celiac disease.  Benfotiamine is a form of Thiamine that has been shown to improve intestinal health as well as brain function. Do talk to your doctors and dieticians about supplementing with the essential vitamins and minerals while your children are growing up gluten free.  Serve nutritionally dense foods.  Meats and liver are great sources of B vitamins and minerals. Hope this helps!  Keep us posted on your progress!
    • Scott Adams
      Bob red mill gluten free oats

      By Scott Adams · Posted

      Oats naturally contain a protein called avenin, which is similar to the gluten proteins found in wheat, barley, and rye. While avenin is generally considered safe for most people with celiac disease, some individuals, around 5-10% of celiacs, may also have sensitivity to avenin, leading to symptoms similar to gluten exposure. You may fall into this category, and eliminating them is the best way to figure this out. Some people substitute gluten-free quinoa flakes for oats if they want a hot cereal substitute. If you are interested in summaries of scientific publications on the topic of oats and celiac disease, we have an entire category dedicated to it which is here: https://www.celiac.com/celiac-disease/oats-and-celiac-disease-are-they-gluten-free/   
    • knitty kitty
      High TTG-IgG and Normal TTG-IgA

      By knitty kitty · Posted

      @SamAlvi, It's common with anemia to have a lower tTg IgA antibodies than DGP IgG ones, but your high DGP IgG scores still point to Celiac disease.   Since a gluten challenge would pose further health damage, you may want to ask for a DNA test to see if you have any of the commonly known genes for Celiac disease.  Though having the genes for Celiac is not diagnostic in and of itself, taken with the antibody tests, the anemia and your reaction to gluten, it may be a confirmation you have Celiac disease.   Do discuss Gastrointestinal Beriberi with your doctors.  In Celiac disease, Gastrointestinal Beriberi is frequently overlooked by doctors.  The digestive system can be affected by localized Thiamine deficiency which causes symptoms consistent with yours.  Correction of nutritional deficiencies quickly is beneficial.  Benfotiamine, a form of thiamine, helps improve intestinal health.  All eight B vitamins, including Thiamine (Benfotiamine), should be supplemented because they all work together.   The B vitamins are needed in addition to iron to correct anemia.   Hope this helps!  Keep us posted on your progress!
    • trents
      High TTG-IgG and Normal TTG-IgA

      By trents · Posted

      Currently, there are no tests for NCGS. Celiac disease must first be ruled out and we do have testing for celiac disease. There are two primary test modalities for diagnosing celiac disease. One involves checking for antibodies in the blood. For the person with celiac disease, when gluten is ingested, it produces an autoimmune response in the lining of the small bowel which generates specific kinds of antibodies. Some people are IGA deficient and such that the IGA antibody tests done for celiac disease will have skewed results and cannot be trusted. In that case, there are IGG tests that can be ordered though, they aren't quite as specific for celiac disease as the IGA tests. But the possibility of IGA deficiency is why a "total IGA" test should always be ordered along with the TTG-IGA. The other modality is an endoscopy (scoping of the upper GI track) with a biopsy of the small bowel lining. The aforementioned autoimmune response produces inflammation in the small bowel lining which, over time, damages the structure of the lining. The biopsy is sent to a lab and microscopically analyzed for signs of this damage. If the damage is severe enough, it can often be spotted during the scoping itself. The endoscopy/biopsy is used as confirmation when the antibody results are positive, since there is a small chance that elevated antibody test scores can be caused by things other than celiac disease, particularly when the antibody test numbers are not particularly high. If the antibody test numbers are 10x normal or higher, physicians will sometimes declare an official diagnosis of celiac disease without an endoscopy/biopsy, particularly in the U.K. Some practitioners use stool tests to detect celiac disease but this modality is not widely recognized in the medical community as valid. Both celiac testing modalities outlined above require that you have been consuming generous amounts of gluten for weeks/months ahead of time. Many people make the mistake of experimenting with the gluten free diet or even reducing their gluten intake prior to testing. By doing so, they invalidate the testing because antibodies stop being produced, disappear from the blood and the lining of the small bowel begins to heal. So, then they are stuck in no man's land, wondering if they have celiac disease or NCGS. To resume gluten consumption, i.e., to undertake a "gluten challenge" is out of the question because their reaction to gluten is so strong that it would endanger their health. The lining of the small bowel is the place where all of the nutrition in the food we consume is absorbed. This lining is made up of billions of microscopically tiny fingerlike projections that create a tremendous nutrient absorption surface area. The inflammation caused by celiac disease wears down these fingers and greatly reduces the surface area needed for nutrient absorption. Thus, people with celiac disease often develop iron deficiency anemia and a host of other vitamin and mineral deficiencies. It is likely that many more people who have issues with gluten suffer from NCGS than from celiac disease. We actually know much more about the mechanism of celiac disease than we do about NCGS but some experts believe NCGS can transition into celiac disease.
    • SamAlvi
      High TTG-IgG and Normal TTG-IgA

      By SamAlvi · Posted

      Thank you for the clarification and for taking the time to explain the terminology so clearly. I really appreciate your insight, especially the distinction between celiac disease and NCGS and how anemia can point more toward celiac. This was very helpful for me.
×
×
  • 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.