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Help, I Can't Figure Out What's Causing The D

elmuyloco5

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elmuyloco5 Apprentice
elmuyloco5
Posted

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Ursa Major Collaborator
Ursa Major
Posted

It could be corn or soy. Or dairy after all. Or maybe tapioca or sorghum, who knows? I am afraid you'll have to play detective and use the ingredients from what you made somehow one at a time to see if you react.

It doesn't sound like it is gluten. So, it must be something else.

Pasta or rice is rice. I guess you aren't intolerant to rice. But those flour mixes have a lot of different ingredients, and it appears to be one of those.

elmuyloco5 Apprentice
elmuyloco5
Posted
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Healthy Girl Explorer
Healthy Girl
Posted

Shortly after I went gluten free, and started to incorporate more items with corn, I became intolerant to corn. As soon as it was removed from my diet, my D stopped! You may want to try it and see what happens--even if you try it for a week or two. I know it stinks, :P but your health is worth it! Good luck.

A

happygirl Collaborator
happygirl
Posted

If gluten is your problem, and you've only been gluten free for 3 weeks, then I would assume you haven't fully healed yet. It may not be another food intolerance.

Healing doesn't happen overnight. Even if you are 100% gluten free, your body still needs time to adjust.

RiceGuy Collaborator
RiceGuy
Posted

I see a few things I'd suspect if it were me.

First, one mix has honey, which I've heard can have gluten. Then there's the yeast. Also, corn products and corn starch aren't necessarily equally safe. Some corn is organic, others are GMO, which I know I react to. I'm not entirely convinced that it need be a common ingredient, but I agree it's a good place to start. The cane juice I don't know much about, as I don't do sugar.

As for guar gum being a laxative, that's what Wikipedia says, but recently I read the opposite :unsure: From my experience I'd have to disagree with Wikipedia this time, sadly. It's the insoluble type which is used in laxative products isn't it?

Here's what Wikipedia says about dietary fiber:

Open Original Shared Link

Sources of dietary fiber are usually divided according to whether they are water-soluble or not. Both types of fiber are present in all plant foods, with varying degrees of each according to a plant

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