Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

Different Glutens, Different Responses?


cdog7

Recommended Posts

cdog7 Contributor

Anyone else notice that depending on what type of gluten-containing food you have, your reaction to it can be totally different? Is that, uh, right? I'm noticing this while I'm still in the pre-diagnosis phase and trying to keep some gluten in my diet for the testing..

Example


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



Celiac.com Sponsor (A8-M):



RiceGuy Collaborator

I had noticed a difference between wheat and rye, but not sure about different wheat foods. Maybe it has something to do with other ingredients? Like cereal would likely have sugar, and if the intestines are in distress from gluten, maybe the sugar goes right through into the bloodstream or something. Just a stab in the dark...

Celiconfused Newbie

Hey Y'all, I am new to the forum and this disease. I was recently diagnosed by my family practice doctor in December 07. But then when I saw a gastro doctor this month, he wasn't so convinced. He said that my doctor hadn't run enough tests. He did an anitbody panel which of course came up negative because I had been gluten-free for a couple of months.

The doctors office called me and told me to discontinue the gluten-free diet and schedule me for a biopsy. I was off my gluten-free diet for one week and my symptoms all came back. So I cancelled the biopsy. I just don't know if I am doing the right thing. Did any of you have the biopsy done?

:(

PeggyV Apprentice
Hey Y'all, I am new to the forum and this disease. I was recently diagnosed by my family practice doctor in December 07. But then when I saw a gastro doctor this month, he wasn't so convinced. He said that my doctor hadn't run enough tests. He did an anitbody panel which of course came up negative because I had been gluten-free for a couple of months.

The doctors office called me and told me to discontinue the gluten-free diet and schedule me for a biopsy. I was off my gluten-free diet for one week and my symptoms all came back. So I cancelled the biopsy. I just don't know if I am doing the right thing. Did any of you have the biopsy done?

:(

Did you family doctor run tests? I went back and forth about getting a biopsy, but i had been off gluten and get sick eating gluten so decided against it. My daughter however has gone back on gluten again and plans to test. Her reactions were never intestinal problems. If I was younger I think I would, but now with the prospect of paying my own insurance and retirement coming up in a few years I decided I really dont want the diagnosis.

healthygirl Contributor

Hi CDog7, I have noticed different reactions based on the type of food and am wondering if it is to do with the amount of gluten? I am assuming some foods will have more than others, or different types of wheat have a higher amount of gluten in it...when I eat pasta I don't have stomach pains, but I typically have a horrible sleep and am all lethargic the next day. If I eat something like a bowl of shredded wheat, I get really burpy, stomach pains, etc. Perhaps durum wheat used to make pastas doesn't have the same gluten content as the wheats used in cereals and breads???

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,230
    • Most Online (within 30 mins)
      7,748

    CarolfromSanDiego
    Newest Member
    CarolfromSanDiego
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Betsy Crum
      Thank you for your response! I have considered starting a food diary in the past, I suppose this is as good a time as any to start.  
    • Betsy Crum
      I don't have health insurance so I have never had any testing done. I always thought if I stay away from gluten Ill be fine but I suppose that isn't enough anymore. I will look into getting an allergy test. Thank you for your input! 
    • trents
      I remember reading an article summarizing testing done by Gluten Free Watchdog on several brands of dried lentils. They were all heavily cross contaminated with wheat and the commentary was to the effect that dried lentils in general were the most heavily cross contaminated product category in their testing data base. So, I would definitely not use any dried lentil product that was not tested to be Gluten Free (<20ppm of gluten) or Certified Gluten Free (<10ppm of gluten).
    • Scott Adams
      While spices, lentils, beans and chickpeas are naturally gluten-free, the main concern with any brand is cross-contamination during processing and packaging. Since Suraj doesn't appear to certify their products as gluten-free or use dedicated gluten-free facilities, there is some risk of trace gluten exposure, especially with their corn flour which could be milled on shared equipment with gluten-containing grains. For absolute safety, I'd recommend looking for brands that are certified gluten-free by organizations like GFCO - good options include McCormick for spices, TruRoots or Bob's Red Mill for lentils and beans, and Anthony's for corn flour. That said, if you need to use Suraj products, be sure to carefully check labels for any wheat warnings, thoroughly rinse lentils and beans before cooking, and consider contacting the manufacturer directly to ask about their gluten testing protocols. Many in our community have found that investing in certified gluten-free brands gives them greater peace of mind and helps avoid accidental gluten exposure, especially for higher-risk items like flours.
    • Scott Adams
      Dapsone, commonly prescribed for dermatitis herpetiformis (the itchy gluten-related skin condition), comes with several potential side effects that patients should monitor. The most frequent issues include blood-related problems like hemolytic anemia (especially in those with G6PD deficiency, which is more common in certain ethnic groups) and methemoglobinemia that can cause fatigue, shortness of breath, or bluish skin. Many patients also experience headaches, nausea, dizziness, or skin sensitivity to sunlight. While these effects are often manageable, there are rare but serious risks including dapsone hypersensitivity syndrome (with fever, rash and organ inflammation), liver problems, or severe anemia that require immediate medical attention. That's why doctors typically monitor blood counts and liver enzymes regularly during treatment. A crucial tip: proton pump inhibitors like omeprazole can interfere with dapsone's effectiveness, so discuss all medications with your doctor. If you develop fever, unexplained fatigue, yellowing skin/eyes, or a spreading rash while on dapsone, stop taking it and contact your healthcare provider right away. For celiac patients specifically, remember that strict gluten-free eating may eventually reduce or eliminate the need for dapsone to control dermatitis herpetiformis symptoms over time.
×
×
  • Create New...