4 4
confused

Onion Intolerance

Rate this topic

Recommended Posts

Does anyone else have an intolerance to onions. I know garlic affects me and now im wondering if onions do. Last night i made some guacamole with onions. Well right after I ate them my stomach cramped so bad, i could not move and then my feet started to tingle and my legs felt funny(like i do after gluten) but i laid in bed with the heating pad and i felt somewhat better when i woke up, which i dont feel better if i have been glutened. So could this be an onion intolerance. I also woke up with bad heart burn but now is better.

Does anyone else go threw this with onions.

paula

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


onions make me sick---sometimes just the smell of raw onions makes me sick. i am starting to think that garlic makes me sick, too. i hate this, because i love garlic and onions but i am learning to avoid them---especially fresh.

Share this post


Link to post
Share on other sites

I'm allergic to the onion family (garlic, onions, leeks and chives).

Share this post


Link to post
Share on other sites

If you are intolerant to them rather than actually allergic, you might try experimenting with cooking them. I'm definitely worse with raw onions. Onions that have been well cooked eg in the slow cooker, I am better with. It might be worth a try before you abandon them altogether!

Share this post


Link to post
Share on other sites
If you are intolerant to them rather than actually allergic, you might try experimenting with cooking them. I'm definitely worse with raw onions. Onions that have been well cooked eg in the slow cooker, I am better with. It might be worth a try before you abandon them altogether!

I was just thinking about that. When i made fajitas the other night the onions did not bug me cause they were cooked, but when i had them raw i was in major pain. Maybe i will experiment with it one more time, i love my onions and garlic and i hate that i will have to give both of them up.

paula

Share this post


Link to post
Share on other sites
Ads by Google:


I'm allergic to onions but not garlic. Cooked or raw, onions will definitely make me sick..might just be that you're sensitive to them, the cooking experiment is a good idea...however it wasn't for me!! It's crazy how quickly you KNOW when there is onions in something too, my dad and I are onion radars, no one can slip it past us, not that they intentionally try but in case they forget.

Share this post


Link to post
Share on other sites

Onions and garlic are very high in sulfur...same with eggs.

Foods high in sulfur are natural chelators of heavy metals such as mercury. Usually people who have problems with heavy metals will experience some reactions to these foods...as they move the metals around.

I had alot of problems with these foods but now that I'm under treatment I can eat eggs everyday and garlic and onions in small amounts are ok. The reactions are stronger if the garlic and onions are eaten raw.

In addition to being natural chelators they also have antibacterial and antifungal properties. Garlic is very effective in killing yeast and other bugs. That can also result in unpleasant symptoms.

If you have alot of intolerances and ongoing symptoms....it could be that these things might be contributing to that. The biggest source of mercury comes from amalgams....70-90% of the mercury burden in our bodies comes from the mercury vapor released from the fillings.

The symptoms you describe from eating the onions is what I used to experience. Its an indication of mercury being mobilized....toxins circulating and then resettling. It doesnt happen to me anymore because I'm taking things which bind with mobilized metals and removes them from the body before they can get redistributed.

If you continue having problems with those foods....definately avoid them.

  • Like 1

Share this post


Link to post
Share on other sites
Onions and garlic are very high in sulfur...same with eggs.

Foods high in sulfur are natural chelators of heavy metals such as mercury. Usually people who have problems with heavy metals will experience some reactions to these foods...as they move the metals around.

I had alot of problems with these foods but now that I'm under treatment I can eat eggs everyday and garlic and onions in small amounts are ok. The reactions are stronger if the garlic and onions are eaten raw.

In addition to being natural chelators they also have antibacterial and antifungal properties. Garlic is very effective in killing yeast and other bugs. That can also result in unpleasant symptoms.

If you have alot of intolerances and ongoing symptoms....it could be that these things might be contributing to that. The biggest source of mercury comes from amalgams....70-90% of the mercury burden in our bodies comes from the mercury vapor released from the fillings.

The symptoms you describe from eating the onions is what I used to experience. Its an indication of mercury being mobilized....toxins circulating and then resettling. It doesnt happen to me anymore because I'm taking things which bind with mobilized metals and removes them from the body before they can get redistributed.

If you continue having problems with those foods....definately avoid them.

i can eat eggs with no problem tho, so could it still be that.

I do have alot of fillings, it kinda makes me wonder now.

I will have to look into this in a few days when i feel better, my kids brought me home the flu and i can barely function today.

paula

Share this post


Link to post
Share on other sites
Foods high in sulfur are natural chelators of heavy metals such as mercury. Usually people who have problems with heavy metals will experience some reactions to these foods...as they move the metals around.

It doesn't happen to me anymore because I'm taking things which bind with mobilized metals and removes them from the body before they can get redistributed.

Thank you, Rachel -- I never could figure out why onions started bothering me about 25 years ago -- your explanation makes perfect sense! What things are you taking? Are they available at health-food stores, or do they require a prescription? Do they remove all minerals from your body (as intravenous chelation therapy does), or just the heavy metals?

By the way, anyone who is sensitive to onions may also be bothered by the odorizer that's added to natural gas (which is what you actually smell when there's a gas leak). A week or so after the dentist packed a root-canal with amalgam, I was hit by a panic attack that just didn't go away. I chalked it up to stress, but noticed that it got worse whenever I ate onions. Seven years later, I had my house converted to all-electric (in hopes of helping my sinuses), and suddenly realized that the panic attack was over -- except when I ate onions. I had heard the gas odorizer referred to as "onion gas," so I phoned the chemist at the gas company. He told me that onions taste and smell like onions because they contain a group of closely-related chemicals, and "onion gas" is another member of that same chemical family (though he didn't know whether it actually occurs in onions).

I had all of my amalgam removed a couple of years after that (again, in hopes of helping my sinuses). Onions don't bother me nearly as much now, but I still can't eat them in large quantities or on a regular basis. I cook with lots of finely-chopped celery in place of onions, and a little celery seed in place of garlic -- they don't taste like onions or garlic, of course, but they perk up the dish in a similar way.

Even though eggs also contain sulfur, I've never noticed any "onion" problems from eating them.

Share this post


Link to post
Share on other sites

I was going to mention that both garlic and onions have anti-fungal properties. If you have a problem with candida, then they can make you feel bad.

Rachel's answer was more complete. ;)

  • Like 1

Share this post


Link to post
Share on other sites


Ads by Google:


I was going to mention that both garlic and onions have anti-fungal properties. If you have a problem with candida, then they can make you feel bad.

Since candida is a fungus, it would seem logical that an anti-fungal food would help a person, rather than making them feel bad. Are you talking about a (hopefully temporary) die-off effect, Carla?

Share this post


Link to post
Share on other sites

I love onions. In any form, I love them. When I recently figured out I was intolerant to raw onion (painful reflux/heartburn), I was really disappointed, but not surprised, because intolerance to onion is common in my family. I can still eat them cooked, and hope that that doesn't change! :)

Michelle

(who is now starting to react to raw carrot too :o )

Does anyone else have an intolerance to onions. I know garlic affects me and now im wondering if onions do. Last night i made some guacamole with onions. Well right after I ate them my stomach cramped so bad, i could not move and then my feet started to tingle and my legs felt funny(like i do after gluten) but i laid in bed with the heating pad and i felt somewhat better when i woke up, which i dont feel better if i have been glutened. So could this be an onion intolerance. I also woke up with bad heart burn but now is better.

Does anyone else go threw this with onions.

paula

Share this post


Link to post
Share on other sites
Since candida is a fungus, it would seem logical that an anti-fungal food would help a person, rather than making them feel bad. Are you talking about a (hopefully temporary) die-off effect, Carla?

I'm not Carla but yes....it would be a temporary worsening of symptoms. Some people refer to it as "die-off"...I think of it as a redistribution of heavy metals. Yeast and molds bind with heavy metals. If you have a problem with mercury from amalgams...you would very likely also have a problem with fungi.

If you kill the yeast...the metals they were bound to are dumped into the system. This would cause symptoms as the metals are redistributed.

Its best to take something to "catch" the metals. If you take a toxin binder which absorbs heavy metals these symptoms can be greatly reduced.

Share this post


Link to post
Share on other sites
Thank you, Rachel -- I never could figure out why onions started bothering me about 25 years ago -- your explanation makes perfect sense! What things are you taking? Are they available at health-food stores, or do they require a prescription? Do they remove all minerals from your body (as intravenous chelation therapy does), or just the heavy metals?

You can take binders that are not chelators...they just bind with the mobilized metals preventing them from causing more damage.

The best is probably chlorella (from a good source). Its an algae very capable of binding with metals in the gut. It also has many other health benefits....some people dont tolerate it well though.

I cant take chlorella or modifilan...both are algaes used to detox heavy metals.

Heres a list of toxin binders:

Cholestyramine

Share this post


Link to post
Share on other sites

Thanks for the list, Rachel! I already eat some of those things, and will keep the others in mind.

Chelation (IV or otherwise) strikes me as a sometimes-useful therapy that needs to be considered very cautiously. Good luck with your session!

Share this post


Link to post
Share on other sites
Since candida is a fungus, it would seem logical that an anti-fungal food would help a person, rather than making them feel bad. Are you talking about a (hopefully temporary) die-off effect, Carla?

Yes. :)

Share this post


Link to post
Share on other sites
Chelation (IV or otherwise) strikes me as a sometimes-useful therapy that needs to be considered very cautiously. Good luck with your session!

Thanks. :)

My session went very well...no adverse reactions.

Most definately chelation should not be taken lightly...and it should only be done by a very knowledgeable Dr. with alot of experience in heavy metal detox/chelation therapy.

I've been working with my Dr.'s for over a year now. They would not begin any kind of chelation until my body was detoxing better, pathways functioning well, etc. Originally I was unable to tolerate *any* supplements so they had to go very slow with me and use alot of alternative testing to find things that would work well for me. My body needed alot of support before attempting any kind of chelation.

Its been a year...I'm doing much better....feeling much stronger and FINALLY I got the green light to do the DMPS today. It was a very small amount...they gave me the mimimum dose and only after first testing a small amount under my tongue. I had to wait 15 minutes to be sure there would be no reaction. Then I had a tiny IV of DMPS. :)

I've been on DMSA for about 6 weeks now. I havent had any problems with it.

Serious complications can occur if the Dr.'s dont treat each patient as an individual. If given a higher dose then your body can handle you can get very sick. Also if you cant tolerate the chelator and they dont test to be sure ahead of time....bad reactions can occur.

There are many things that can go wrong if not working with very good Dr.'s. All of my Dr.'s have been wonderful...from the start every Dr. said that I would definately require chelation at some point. It was just a matter of getting me there. Its been baby steps for me but in one year I have actually come a long way. :)

Share this post


Link to post
Share on other sites

i am wondering if this has happened to any of you..I have recently developed allergies to nearly everything and my immune system is nearly non-existent. I have been tested for millions of things but now in the last few days i have developed some type of onion intolerance. If i eat ANYTHING with onions I sweat them so bad I can't stand it. My husband could smell me from the next room. Does this happen to any of you? I am sincerely disgusted and just want to know what is going on. Unfortunately I love onions.

Share this post


Link to post
Share on other sites

I am experiencing grumpiness and tiredness when I eat onions. My eyes get a little tingly as well.

I'm not kidding when I say this, I literally get grumpy and in a very bad mood when I eat onions. I have narrowed it down to just onions because it is only when I eat onions. They can be raw or cooked. (Not just onions, I should say....it is any allium such as garlic, leeks, chives)

I have searched on many different boards to find something about this kind of an onion/allium intolerance and I don't know what I'm experiencing. I once found a post to a guestbook where similar people had the same symptoms, but I'm really not sure what is going on.

Unfortunately, I have no insurance and I am pretty poor at the moment and cannot see a doctor about this. I have adjusted my whole diet for the past year and I cannot buy anything with onions, onion power, garlic, garlic powder, etc in it.

Any help would be GREAT!

  • Like 1

Share this post


Link to post
Share on other sites

It may be that the damage to your intestines is preventing the formation of or access to, possibly due to an excess of mucous, the particular enzymes needed to digest the onion family.

It may not be that it is the onions that are causing the problem but they are an inadvertent victim in the process.

Do you get any other types of reaction to any other foods at all? Even seemingly unrelated things can indicate a reaction.

I say that only because many of us can't digest carbs properly - again the damage has likely prevented the enzymes from being able either to be formed or to do their job properly and the carbs then become food for pathogens like Candida in the gut. The constant inflammation set up by the immune system as it tries to overcome the pathogens just keeps the cycle of damage going, and we have found that it is only by cutting out those foods that we are finally healing properly.

I found initially that there were certain foods I couldn't cope with at all, but I can eat them now without any problem.

  • Like 1

Share this post


Link to post
Share on other sites


Ads by Google:


I am experiencing grumpiness and tiredness when I eat onions. My eyes get a little tingly as well.

I'm not kidding when I say this, I literally get grumpy and in a very bad mood when I eat onions. I have narrowed it down to just onions because it is only when I eat onions. They can be raw or cooked. (Not just onions, I should say....it is any allium such as garlic, leeks, chives)

I have searched on many different boards to find something about this kind of an onion/allium intolerance and I don't know what I'm experiencing. I once found a post to a guestbook where similar people had the same symptoms, but I'm really not sure what is going on.

Unfortunately, I have no insurance and I am pretty poor at the moment and cannot see a doctor about this. I have adjusted my whole diet for the past year and I cannot buy anything with onions, onion power, garlic, garlic powder, etc in it.

Any help would be GREAT!

I also experience grumpiness and a general ill feeling when eating raw onions or garlic. Usually my whole head and sometimes arms experience a very nasty feeling, along with a definite and dramatic mood shift. I don't get this with thoroughly cooked onions, but sometimes with lightly cooked onions or garlic. I also have a pine nut allergy, probably not related, I don't know much on the subject.

I've been searching forums for people with the same symptom, yours is the first I've come across.

Share this post


Link to post
Share on other sites

Garlic is in the same genus as onions and whenever I've checked, if I'm sensitive to a food, I'm also sensitive to other foods in the same genus.

So I would not even be eating the onions if I got sick from garlic.

Laura

Share this post


Link to post
Share on other sites

I have an alium intolerance/allergy. Sometimes my symptoms are different--if I've been exposed to high quantities, I might actually feel constriction in my chest, extreme abdominal pain, dizziness, etc, but if I have an occasional small amount of alium, I generally won't have symptoms, or I'll just have an upset stomach. It's annoying because a lot of the processed gluten free foods have onion or garlic, but I've modified my recipes so that I can still make chili, meatballs, pasta sauce, and other foods without garlic, onions, or leeks. They are really delicious when you make these sauces and things from scratch--my husband doesn't even notice the difference.

Share this post


Link to post
Share on other sites

You can take binders that are not chelators...they just bind with the mobilized metals preventing them from causing more damage.

The best is probably chlorella (from a good source). Its an algae very capable of binding with metals in the gut. It also has many other health benefits....some people dont tolerate it well though.

I cant take chlorella or modifilan...both are algaes used to detox heavy metals.

Heres a list of toxin binders:

Cholestyramine

Share this post


Link to post
Share on other sites

I don't have a problem with garlic, but I have a huge problem with onions (raw especially, but cooked also). However, I can eat cooked shallots. I put cooked shallots in many of the dishes I cook and they rarely bother me - they are a milder member of the onion family. I don't know if leeks are considered mild or not, but they started giving me a problem at the same time onions did, so I avoid those too. Hope this helps.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
4 4

  • Who's Online   4 Members, 0 Anonymous, 210 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Roxanne Bracknell
    Celiac.com 06/22/2018 - The rise of food allergies means that many people are avoiding gluten in recent times. In fact, the number of Americans who have stopped eating gluten has tripled in eight years between 2009 and 2017.
    Whatever your rationale for avoiding gluten, whether its celiac disease, a sensitivity to the protein, or any other reason, it can be really hard to find suitable places to eat out. When you’re on holiday in a new and unknown environment, this can be near impossible. As awareness of celiac disease grows around the world, however, more and more cities are opening their doors to gluten-free lifestyles, none more so than the 10 locations on the list below.
    Perhaps unsurprisingly, the U.S is a hotbed of gluten-free options, with four cities making the top 10, as well as the Hawaiian island of Maui. Chicago, in particular, is a real haven of gluten-free fare, with 240 coeliac-safe eateries throughout this huge city. The super hip city of Portland also ranks highly on this list, with the capital of counterculture rich in gluten-free cuisine, with San Francisco and Denver also included. Outside of the states, several prominent European capitals also rank very highly on the list, including Prague, the picturesque and historic capital of the Czech Republic, which boasts the best-reviewed restaurants on this list.
    The Irish capital of Dublin, meanwhile, has the most gluten-free establishments, with a huge 330 to choose from, while Amsterdam and Barcelona also feature prominently thanks to their variety of top-notch gluten-free fodder.
    Finally, a special mention must go to Auckland, the sole representative of Australasia in this list, with the largest city in New Zealand rounding out the top 10 thanks to its 180 coeliacsafe eateries.
    The full top ten gluten-free cities are shown in the graphic below:
     

    Jefferson Adams
    Celiac.com 06/21/2018 - Would you buy a house advertised as ‘gluten-free’? Yes, there really is such a house for sale. 
    It seems a Phoenix realtor Mike D’Elena is hoping that his trendy claim will catch the eye of a buyer hungry to avoid gluten, or, at least one with a sense of humor. D’Elena said he crafted the ads as a way to “be funny and to draw attention.” The idea, D’Elena said, is to “make it memorable.” 
    Though D’Elena’s marketing seeks to capitalizes on the gluten-free trend, he knows Celiac disease is a serious health issue for some people. “[W]e’re not here to offend anybody….this is just something we're just trying to do to draw attention and do what's best for our clients," he said. 
    Still, the signs seem to be working. D'elena had fielded six offers within a few days of listing the west Phoenix home.
    "Buying can sometimes be the most stressful thing you do in your entire life so why not have some fun with it," he said. 
    What do you think? Clever? Funny?
    Read more at Arizonafamily.com.

    Advertising Banner-Ads
    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
    FoodProcessing.com.au

    Jefferson Adams
    Celiac.com 06/19/2018 - Could baking soda help reduce the inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease? Scientists at the Medical College of Georgia at Augusta University say that a daily dose of baking soda may in fact help reduce inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease.
    Those scientists recently gathered some of the first evidence to show that cheap, over-the-counter antacids can prompt the spleen to promote an anti-inflammatory environment that could be helpful in combating inflammatory disease.
    A type of cell called mesothelial cells line our body cavities, like the digestive tract. They have little fingers, called microvilli, that sense the environment, and warn the organs they cover that there is an invader and an immune response is needed.
    The team’s data shows that when rats or healthy people drink a solution of baking soda, the stomach makes more acid, which causes mesothelial cells on the outside of the spleen to tell the spleen to go easy on the immune response.  "It's most likely a hamburger not a bacterial infection," is basically the message, says Dr. Paul O'Connor, renal physiologist in the MCG Department of Physiology at Augusta University and the study's corresponding author.
    That message, which is transmitted with help from a chemical messenger called acetylcholine, seems to encourage the gut to shift against inflammation, say the scientists.
    In patients who drank water with baking soda for two weeks, immune cells called macrophages, shifted from primarily those that promote inflammation, called M1, to those that reduce it, called M2. "The shift from inflammatory to an anti-inflammatory profile is happening everywhere," O'Connor says. "We saw it in the kidneys, we saw it in the spleen, now we see it in the peripheral blood."
    O'Connor hopes drinking baking soda can one day produce similar results for people with autoimmune disease. "You are not really turning anything off or on, you are just pushing it toward one side by giving an anti-inflammatory stimulus," he says, in this case, away from harmful inflammation. "It's potentially a really safe way to treat inflammatory disease."
    The research was funded by the National Institutes of Health.
    Read more at: Sciencedaily.com

  • Forum Statistics

    • Total Topics
      110,273
    • Total Posts
      949,835
  • Member Statistics

    • Total Members
      77,798
    • Most Online
      3,093

    Newest Member
    KCNOTHIGER
    Joined
  • Popular Now

  • Topics

  • Posts

    • If celiac disease is the cause of your reflux, it can take weeks, to months or a year for healing on a gluten free diet.    I have celiac disease but only was anemic when diagnosed.  Last year, I developed reflux for the first time.  Another endoscopy determined that I  had healed from celiac disease, but stomach biopsies revealed chronic autoimmune gastritis which slowly went into remission on its own after a many months.   I assume my Gastritis will flare up again in the future.   Unlike celiac disease where gluten is the trigger, the trigger for AI Gastritis is unknown.   To cope, I would sleep elevated and avoided eating late meals giving my stomach time to empty long before bedtime.  I also reduced coffee and ate a bland diet.  Reflux is awful.  I am so sorry that you are ill.  
    • Hi, how fast after starting with gluten free diet did you notice any improvement with heartburn or reflux? I am 4th day of diet and reflux seams to be worse than earlier. So I am a bit concerned. Please, help!!! Aya
    • OK good to know. Thanks for the tip
    • This is an old thread but I just need to get this out of my system! I am just so fed up with how every caregiver has been dealing with me case. My enzymes have been abnormal and my doc continuously asks me if I'm binge drinking - I literally haven't had a sip of alcohol in 2 years. Never been a heavy drinker.  She also tells me that all of my troubling neurological symptoms - sensory hypersensitivity, tinnitus, jaw/pain, headaches, fatigue, teeth grinding, nightmares, and EPILEPSY are "all in my head." ??? When my GI symptoms first started, she tried pushing acid reflux medications on me, even though Ive never dealt with heartburn. She was confused and aggressively asked, "Then what do you want!???"... um, to figure out the root of my issues? Some diagnostics? Gosh... When I told her my symptoms had decreased on a low gluten diet and I was interested in being tested for celiac, she asked me "why bother? if you're feeling better, just eat less gluten" - not understanding the value of a formal diagnosis.   I just wish I had some other disease that was more medically recognized and understood. Its so demeaning, and I try to see my doctors as little as possible now. I do my own research on PubMED and google scholar. And I don't even think I've had it the worst- I'm totally appalled by all of the crap I've read on this thread. Anyways, I'm done ranting.
    • Has your Dr mention Microscopic Colitis at all.  You mentioned taking PPI's.  I took them for over a year - 2 morning and 2 night.  I think that's how I ended up with Microscopic Colitis.  I don't think I have Celiac disease but do think I am very sensitive to gluten.  My GI dr. told me to eat whatever I want , but have learned from research, partly from microscopiccolitis.org that almost everyone with MC is sensitive to gluten and most to dairy and some to soy.  I know some on this site don't agree with some of what is said on that site, but they are really good people who want to help.  Just said all that to say, maybe you should ask your GI if you could have MC.  Hope you get it all figured out.  I know the frustration.  It can take over your life.
  • Blog Entries

  • Upcoming Events