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

I'm Confused


DinaB

Recommended Posts

DinaB Apprentice

Hello,

I am hoping maybe someone out there can help me. I keep reading post after post how IBS symptoms disappear after going "totally gluten free." I also recently just read another article that Gluten Intolerance is inherited, same as Celiac disease. Is this true? The reason I ask is because my mother, who is completely overweight, was dx wih a carbohydrate intolerance many years ago. I am starting to wonder if it was that or really a gluten intolerance.

Also, I use a shared microwave at work to heat up my lunch. I bring my food from home so that I know what i am putting into my body. Am I not supposed to be using the microwave for fear of CC??? Sorry for all of the dumb questions, it's just that sometimes I think I may be in denial with this whole thing and wonder why my IBS symptoms aren't clearing up. It's been 10 monhs and I really, REALLY miss eating a lot veggies...among other things.


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



Celiac.com Sponsor (A8-M):



ShayFL Enthusiast

Yes, you can use the microwave, but I would but a paper towel under your bowl and one on top to avoid any CC.

I looked at your "FREE" from list and it is pretty extensive. I would say that the other known baddies are "soy" and "corn".

Lisa Mentor
Hello,

I am hoping maybe someone out there can help me. I keep reading post after post how IBS symptoms disappear after going "totally gluten free." I also recently just read another article that Gluten Intolerance is inherited, same as Celiac disease. Is this true? The reason I ask is because my mother, who is completely overweight, was dx wih a carbohydrate intolerance many years ago. I am starting to wonder if it was that or really a gluten intolerance.

Also, I use a shared microwave at work to heat up my lunch. I bring my food from home so that I know what i am putting into my body. Am I not supposed to be using the microwave for fear of CC??? Sorry for all of the dumb questions, it's just that sometimes I think I may be in denial with this whole thing and wonder why my IBS symptoms aren't clearing up. It's been 10 monhs and I really, REALLY miss eating a lot veggies...among other things.

First off, there are no dumb answers here!

With Celiac there is a inhereted disposition, with no guarantee that an offspring would have Celiac. Many people, including mine, passed the "tummy issues" down the genetic line. Only testing would tell you if it's Celiac Disease or gluten intolerance, or resolved by positive dietary response.

Using a mico in a shared office, should be an issue as long as you use something on the bottom and the top to prevent contact or splatter.

If you eliminate several things from your diet, you need to be careful to balance diet. And gluten is not always the answer to everything. Perhaps a food diary will help identify your issues.

DinaB Apprentice

Thanks. Only a food diary isn't the issue as I know what I am allergic to. Since being dx with IBS and Gastritis I've had to cut most vegetables (string beans, broccolli, cauliflower, brussel sprouts, corn, etc). Anything that can cause gas and will cause gas will set me off with bloating and gas. That leaves me eating he same vegetables and food day and day out. It is extremely frustrating to say the least. But yet I keep reading that symptoms virtually disappear after going gluten free, so I am wondering why mine haven't. As long as I stick to the certain foods I can have I am okay. There are days I am fine and days I am not. the problem is that the medication taken 1/2 hour before every meal really makes me sleepy. I would love to get off of it completely, but if I cut one more thing out of my diet I will literally starve to death! I just thought that maybe, somehow all gluten was not removed from my diet, but I've read where people use brand new pots/pans/utensils, etc. Would that be enough to make me sick?

Lisa Mentor

Sure! Have you check you scratched pots and pans, shared toaster, cutting board, soaps, shampoos, lotions, meds, vitamins, lipsticks... ANTYHING that can get in or near your mouth should be examined.

Handing gluten foods for others can make you sick if you are not careful. What kind of meds are you taking?

DinaB Apprentice

You bring up a very good point. Yes, my Allegra, Belladonna and Zantac are all gluten free. If I were using shampoo/conditioner that had wheat in it I would know it because I would itch like crazy. However, I didn't realize that cutting boards, lipsticks, scratched pots and pans could get me sick. Is there anything I should be looking for?

kbtoyssni Contributor

Most pet food contains gluten. What about the personal care products of other people in your household? Lotions? Do you share areas at work?


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



Celiac.com Sponsor (A8-M):



missy'smom Collaborator

If you use cast iron or teflon coated pans that were previously used for gluten foods they can be a problem. Teflon is often best replace, scratched or not. Cast iron can be put in the oven on the cleaning cycle and thoroughly scrubbed and re-seasoned, or buy new. Other types of plain metal pans should be fine as long as they are well scrubbed. You'll need new strainers and colanders dedicated to gluten-free only as it is impossible to get all the pasta starch out of the little holes.

DinaB Apprentice

Thank you all for the information!

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,057
    • Most Online (within 30 mins)
      7,748

    Bett
    Newest Member
    Bett
    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

    • knitty kitty
      I agree, low carb/no carb is the best way to go.   I follow the Autoimmune Protocol Diet, a ketogenic Paleo diet, for my diabetes and celiac disease.  I keep carbs low.  The AIP diet helps immensely to keep my blood glucose levels in range.  I supplement with Benfotiamine, a form of thiamine, because the pancreas uses lots of thiamine to make insulin and digestive enzymes.  Thiamine deficiency can precipitate diabetes.   Thiamine is needed to turn carbohydrates into energy.  In an effort to ration thiamine if there's insufficient thiamine, the body turns excess carbohydrates into fat and stores it, hense the rise in obesity.  (Our bodies are naturally more efficient at burning fat for fuel.)  Highly processed foods do not contain sufficient vitamins and minerals needed for the body to process them into energy and enzymes necessary for the body to function and grow properly.  This is called High Calorie Malnutrition by Dr. Chandler Marrs and Dr. Derrek Lonsdale (Hiding In Plain Site:Modern Thiamine Deficiency).  Dr. Lonsdale has studied thiamine in children and adults with diabetes and other diseases for decades.  Their website "hormones matter" is very informative.
    • pasqualeb
      Might want to see a rheumatologist also, as if this is an autoimmune disease they might be better equipped to to handle and treat. I was finally diagnosed after a biopsy on one of my quads. Condition known as IBM or inclusion body myositis . Good luck  Good luck 
    • trents
      Wends is correct in that for generations the food pyramid chart we were given with carbs at the base is incorrect. The average person gets far too many of their calories from carbs and coincidentally, more calories than they need for good health since carbohydrate rich foods are also calory rich foods. The body can learn to convert protein and fat into energy more efficiently when carbs are withheld. This is the basis of the ketogenic diet and why it works so well. I am not sure I would go full keto for a developing child however. Carbs are not evil. The problem isn't carbs per se but too many carbs.
    • Soleihey
    • Wends
       In terms of a low carb diet the thing to remember is that it is not a “no carb” diet. Far from it. There are a lot of misconceptions. Real food is the key. Avoiding refined sugars and starches. In the textbook that doctors use it states that “Carbohydrates” are not essential to life, unlike proteins and fats. Glucose on the other hand is essential, yes, and the liver makes and tightly regulates all it needs in the presence of adequate calories from proteins and fats. It’s biochemistry 101.  My personal view is that the NHS advice is out of date. And no wonder the life expectancy and quality of life of people with diabetes down the road is reduced - not to mention the cost to the NHS when complications arise decades after diagnosis because too much insulin to keep numbers in range is like a bandage to cover up while under the surface the damage is still going on. Retinopathy. Peripheral neuropathy. Sorry, don’t want to doom and gloom. But it’s true. The fuel you choose today dictates tomorrow. The information is out there in the scientific papers. It’s a can of worms but there is decades of scientific literature to back up a natural low carb diet. Professor Tim Noakes of Cape Town university went through a three year trial (and won) after a dietitian accused him because he recommended weaning a child on to meat after breastfeeding. They said they needed carbohydrates. He’s a professor of sports and exercise and medical doctor with diabetes. There’s a whole host of Professors and medical doctors and dietitians and medical professionals around the world advocating for real food and essentially a low carb diet. Humans evolved over millennia on real food. None of the modern high carb ultra processed or modern breads of the last century or so. Check out the Public Health Collaboration UK based charity. There’s conference videos online and free info. I think type 1 diabetes was covered a few years ago. Dr David Cavan UK specialist. Professor Knoakes also came out with a great cookery book called Superfood for Superchildren…from toddlers to teens. It is part of the Real Meal Revolution series of healthy eating. It sounds like youre on this already with breastfeeding and eating healthy so good on you! So sorry about the cards your little one has been dealt but with the right education and diet it is totally manageable and there’s no reason not to have stable blood sugars and have a long and happy life without diabetes complications. Same as children diagnosed with coeliac disease, a healthy naturally gluten free diet is the antidote to the gluten poisoning. Sugar and refined starches are toxic to diabetics. With modern technology of blood glucose monitors it’s easy to figure out suitable foods by how different foods effect the blood glucose level. Sorry, the reference of igA deficiency possibility was to Trent’s reply regarding Total igA and “artificially low” positive test. Not the case as the NHS screen total igA. In terms of poo signs. The Guts UK charity has loads of great info.  
×
×
  • Create New...