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Healing Now..but Why Do Non-gluten Foods Make Me React?!

utahlaura

By utahlaura
in Coping with Celiac Disease

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utahlaura Apprentice
utahlaura
Posted

I'm in the in the initial healing process, and I know it's supposed to be hard. Been diagnosed by endoscopy biopsy. Eating non- gluten of course, bit still have WAY too much trouble reacting to many non-gluten foods. Such as fruit or anything sour...any starchy veggies...milk products. And can I please ever make a non-gluten baked good that I don't react to??? Seems like anything too complicated or diverse sets me off even if the individual ingrediants usualy don't. What up with all this?? I'm so confused!!!

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lizard00 Enthusiast
lizard00
Posted

I would first suggest doing away with dairy. When I eat gluten or dairy, I react to any and everything. Obviously I don't eat gluten, but for a while I was still feeling pretty gross. I'm either allergic to dairy or intolerant to casein, not sure which... anyway, if I eat dairy products, it's enough to cause a mild "burn" (that's what I call it- "the burn") in my GI tract and everything bothers me for a few days.

Have you been food allergy tested? If you repeatedly ingest a food that you're allergic to, even mildly, you are creating a reaction. If the reaction never stops, you will find that most things bother you.

curlyfries Contributor
curlyfries
Posted

I am 10 months gluten-free, and I still can not tolerate dairy or sugar. Some people also have issues with soy.

dilettantesteph Collaborator
dilettantesteph
Posted

Gluten gives my son GERD. He went on an acid free diet as well as the gluten free one initially. Basically no fat, citrus, chocolate, soda, berries, or tomatoes. Also until healed it is common to be lactose intolerant an not able to handle dairy. Lactase is produced in the intestine, and when damaged not much is produced. My son was able to eat dairy and acid foods after about 2 months gluten free. I am only now able to eat some milk products after almost a year. There is also the possibility that some of those non gluten foods might have some gluten contamination. I got glutened by gluten free baking soda, cocoa etc. that I had used before going gluten free. I must have done some double dipping after having the spoon in flour. That took awhile to figure out. Collanders, cutting boards, etc. can also be a source. It takes awhile to get used to this new diet.

ang1e0251 Contributor
ang1e0251
Posted

You know, quite a lot of celiacs cannot tolerate dairy, some are able to return to it in time. But you must heal first. Probably a good idea to lay off dairy for now at least. I could not tolerate fruits until recently, gluten-free for a year. Better with them now. Be gentle with yourself. After all, it took a long time for you to get this sick, you are not going to heal overnight.

You'll figure out what bothers you over time. If you have a problem, leave for a time then try it again. If you react again then you know. It's all about feeling good, right?

CMCM Rising Star
CMCM
Posted

When I did my testing for gluten, I also found out I was casein sensitive as well. I've been very resistant to eliminating dairy and in fact, I actually find it harder to avoid than gluten. When I first went gluten free, I was also dairy free for maybe 9 months. Then I added it back it in small amounts, and it didn't seem to bother me. I've found that if I don't have it every day, and if I keep it to small amounts, I can manage it. However, I've also realized I have to really limit sugar in all its forms, including fruit, also few to no starches, limited to no nightshades. Sad, but true. My system just does best without these things, unfortunately. :(

ShayFL Enthusiast
ShayFL
Posted

You might consider looking into the SCD diet for healing. It is naturally gluten-free and helps the gut heal and rebalance itself. Dairy is added in after healing has happened.

www.pecanbread.com

Many on this forum have benefited from it when gluten-free was not enough.

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      By Aretaeus Cappadocia · Posted

      To me, this bread is pretty special. The first time I tried adapting it I used a commercial gluten-free flour blend and it was good, but when I experimented using individual flours I tried the almond flour and it took it from good to special. I add walnuts or pecans to a lot of my desert bread recipes but I haven't tried nuts with this one. I would guess that adding either of them would result in the whole being less than the sum of the parts because the almond and other nut flavors would be competing. I wouldn't want to add almonds because of the texture. But you never know until you try. Have not tried cinnamon in this recipe. I imagine it would work. As I modified this recipe from the original, I reduced the sugar. The posted recipe is what I currently use. You are right that the pears bring a little sweetness to it.
    • Aretaeus Cappadocia
      Sorghum, Kale and Roasted Cherry Tomato Salad

      By Aretaeus Cappadocia · Posted

      It's kind of funny that before my celiac diagnosis I did a lot more "functional eating" where I just needed a meal and wasn't so worried about how interesting/delicious it was, just needed to eat something. After my diagnosis I've become a dedicated cook and I am very tuned into flavor and novelty. In answer to your question, I find the recipe very forgiving for trying add-ins. I've supplemented the greens with green onions, bell pepper (any color), celery leaves and stalks, and fresh parsley. Sometimes I throw in pepitas (pumpkin seeds), craisins, walnuts and/or sunflower seeds. One thing I tried that didn't really work was currants. I think that maybe it's because they are too small and too sweet. I haven't experimented with cheeses beyond the 2 in the recipe. I would guess that grated hard cheeses would work, medium hard cheeses (like swiss or cheddar) might work, and soft cheeses would not.
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      Pear Bread

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      That actually sounds really nice. Pear bread feels like one of those things that would be soft and a little sweet without being too heavy. I like the idea of using fruit like that instead of just relying on sugar. It probably makes it feel more fresh and homemade. Have you tried adding anything like cinnamon or nuts to it, or do you keep it simple?
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      That actually sounds really good, I wouldn’t have thought to mix sorghum with kale but it makes sense. The roasted cherry tomatoes probably bring a nice bit of sweetness to balance everything out. I’ve been trying to find more simple gluten-free meals that don’t feel boring, and this feels like something you could make ahead and just keep eating through the week. Did you add anything else to it, like nuts or cheese, or keep it pretty simple?
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