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Gluten=bad

No More Mexican Food!

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Since going gluten free after being diagnosed in February of this year, I have tried to be careful although I will admit to cheating a few times. Well I thought it would be safe to eat at our local Mexican restaurant and have rice, beans, and cheese enchiladas which are served on corn tortillas. I've eaten that same meal several times with no obvious symptoms of being glutened. However, the last two times (today being one of them) I've had D before even being able to finish my meal. Is this just a coincidence because you wouldn't think I would have a reaction that soon? Today I also got very tired after eating which is another classic symptom for me. I'm guessing it's the sauce, what do you think?


Stepmomof 2

Married for 5 years

Dx with PCOS February '07

Dx with Celicac disease February '08

Gluten-free since 02-24-08

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However, the last two times (today being one of them) I've had D before even being able to finish my meal. Is this just a coincidence because you wouldn't think I would have a reaction that soon? Today I also got very tired after eating which is another classic symptom for me. I'm guessing it's the sauce, what do you think?

I have noticed since going gluten free that I cannot tolerate any form of chile peppers - including the minimal amount in the sauce. If we eat at our favorite Mexican place, we go straight home. I tested my pepper theory just yesterday. I cooked my own from trusted ingredients. Same thing. I am guessing it has to do with the adjustments my body is making.

Maybe try waiting several days then "testing" your body.


Shellfish free since 1980

Milk free (all forms) since 1991

Feingold in 2003

First gluten-free round 2007

Now entering full time Gluten free, egg free, almond/peanut free

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A lot of people find that once they go gluten-free other allergies and intolerances start to become obvious. It can take weeks or months to feel it. And other allergies are possible as a result of leaky gut. So you might want to keep track of how you react to foods with food journal for awhile. That can help you see patterns. Gluten free enchilada sauce was my first tip off that tomatoes and indeed all nightshades were a problem for me. I made the enchiladas so I knew they were otherwise safe.

Since going gluten free after being diagnosed in February of this year, I have tried to be careful although I will admit to cheating a few times. Well I thought it would be safe to eat at our local Mexican restaurant and have rice, beans, and cheese enchiladas which are served on corn tortillas. I've eaten that same meal several times with no obvious symptoms of being glutened. However, the last two times (today being one of them) I've had D before even being able to finish my meal. Is this just a coincidence because you wouldn't think I would have a reaction that soon? Today I also got very tired after eating which is another classic symptom for me. I'm guessing it's the sauce, what do you think?

"My mother always told me, it's okay to play with a man's mind

as long as you put it back where you got it when you're done with it."

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Since going gluten free after being diagnosed in February of this year, I have tried to be careful although I will admit to cheating a few times. Well I thought it would be safe to eat at our local Mexican restaurant and have rice, beans, and cheese enchiladas which are served on corn tortillas. I've eaten that same meal several times with no obvious symptoms of being glutened. However, the last two times (today being one of them) I've had D before even being able to finish my meal. Is this just a coincidence because you wouldn't think I would have a reaction that soon? Today I also got very tired after eating which is another classic symptom for me. I'm guessing it's the sauce, what do you think?

Very few enchilada sauces are wheat free. I love enchilada's and have been making them at home with McCormicks enchilada seasoning mix (you add tomato sauce to it) and its definately gluten free! If you really enjoy this restaurant you could call and ask if they thicken their sauce with wheat flour and if they do then you have your answer. Having D before you finish your meal is caused by your small intestines doing spasms because you ate something (tomatoes, spicy chillies or gluten) that triggered the gastrocolic reflex, which cues your colon to start contracting. Thats usually what happens when someone says coffee gets them going in the morning :huh: I am guessing its wheat in the sauce since I had a tough time finding a sauce without it. I hope you are getting your energy back!


Kathy

Gluten free 3/08

Negative blood work/positive endoscopy

Fructose Malabsorption

Soy free

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Thanks guys, I think I'll just have to start making my own at home. Eating out is too risky if you have no idea what is in something. I feel better today though which is good :-)


Stepmomof 2

Married for 5 years

Dx with PCOS February '07

Dx with Celicac disease February '08

Gluten-free since 02-24-08

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....Eating out is too risky if you have no idea what is in something...

Not only risky but needlessly foolish. We have innumerable mexican restaraunts in Texas. The majority by far use wheat flour as a thickener in all the sauces (except the green or chili verde sauce). That includes the chili con carne, sour cream chicken enchilada sauce, and even the queso (cheese) sauce.

I always visit or call the restaraunt beforehand, and ask to speak to the manager. I explain that I cannot eat any wheat flour and ask if the chili con carne sauce has wheat flour in it. Some use corn flour instead as a thickener. Also, you must ask if they use wheat flour in their beef taco/beef enchilada meat, a very common ingredient in most taco seasoning mixes.

I love mexican food, and haven't had a single problem eating mexican food following these guidelines.

best regards, lm


gluten-free 12-18-06

colonoscopy, upper GI
blood, urine, stool tests, prometheus panel
positive endoscopy/positive duodenal biopsies (severe villous atrophy, high intraepithelial lympocytes)
diagnosed celiac disease by Gastroenterologist Andrew R. Gottesman, 12-18-06

"Sobriety sucks. That's why they invented booze in the first place." Denis Leary - Rescue Me

Beware the chocolate of Chiapa

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Enchilada sauce often contains wheat flour as a thickener. Unfortunately at a Mexican restaurant they don't always understand what you are saying when you ask them about the foods. I've found that fajitas are usually a safer choice, but oddly sometimes they marinate the meat in soy sauce.

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Enchilada sauce often contains wheat flour as a thickener. Unfortunately at a Mexican restaurant they don't always understand what you are saying when you ask them about the foods. I've found that fajitas are usually a safer choice, but oddly sometimes they marinate the meat in soy sauce.

They may have also fried the cornn tortillas in the shared fryer real quick before wrapping the enchilada. On The Border does that.


If you're going through hell, keep going. ~Winston Churchill

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The tortillas could also be very easily cross contamianted with the flour tortilas or may even have flour in them, our mex. restaruant around here adds wheat flour to the corn tortillas to make them softer, I would call the restaurant to see. MY kids also have food allergies and we NEVER take them to eat at a restarant becasue even when we talk to the chefs, the food always gets cross contaminated.

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