Jump to content

  • 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

Still Tracking This Down... Tostitos?

coldnight

Recommended Posts

coldnight Apprentice
coldnight
Posted

So, I'm waiting for my genetic test. Long story short, been of gluten too long to do anything but gene test, not going back.

Simple question is, I feel quite bad when I eat tostitos bite sized chips. I believe the site said they are gluten free. I'm still not sure if it's JUST gluten, or perhaps resistant starches in general. Does anyone else have a problem with these? Are they truly gluten free? They are supposed to be corn based... maybe that is hard to digest? It's not NEARLY as bad as say, eating pretzels, not even close. But it's kind of weird feeling, so I'm just curious.

I wish the gene test would hurry up and rule it out, or show I have celiac genes... either way I guess I ought to see a dietician, but it would be nice to know whether I have the celiac disease genetic markers or not.

Thanks!

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

Celiac.com Sponsor (A8-M):


coldnight Apprentice
coldnight
Posted
  • Author

Sorry, wrong forum. I meant to put this in pre-diagnosis, not post.

coldnight Apprentice
coldnight
Posted
  • Author

Actually, same day I ate Sushi, with imitation crab. I am now reading that was bad.

Considering my gluten free diet has had me from EXTREME IBS back to normality in short order, and the only deviation I've had from it was chips and sushi, and I am still sick, like 3 days later... I'm thinking gluten. Unless just starch in general can do that? Anyone have any experience on that note?

Lisa Mentor
Lisa
Posted

When your intestines are damaged, most food will bother you until some healing can take place. I would stick to foods that are easy on your tummy at first.

Imitation crab meat is a no-no.

Some here have other intolerances. It might be too soon to tell. Get the gluten out, and then you might know about other issues.

DarkIvy Explorer
DarkIvy
Posted
Actually, same day I ate Sushi, with imitation crab. I am now reading that was bad.

Considering my gluten free diet has had me from EXTREME IBS back to normality in short order, and the only deviation I've had from it was chips and sushi, and I am still sick, like 3 days later... I'm thinking gluten. Unless just starch in general can do that? Anyone have any experience on that note?

Bingo!

It's probably the imitation crab. That stuff makes me SO sick. Years before I knew anything about celiac I knew fake crab made me feel queasy, so I stopped eating it. That stuff is nasty. A lot of it does have gluten as well, and I learned the hard way to ALWAYS ask the sushi chef whether the "crab" is real or imitation. Once or twice I've been to places where "crab" was actually a mixture of real and imitation. Especially at slightly upscale restaurants. They use a mixture to cut costs, and they can still call it "crab" without the k, haha. If it's called "krab" you ALWAYS know to avoid it.

Another thing to watch out for in sushi bars are the miso soups. Sometimes they are gluten free, but you need to double check that it wasn't started on barely, and that the miso is just soy.

Finally, always have the sushi chef wash his hands and put your food on a separate plate from everyone elses. They use a lot of ingredients (such as fake crab) and if other people at your table order stuff like that, and then they don't wash their hands a second time to prepare your food, you could get some serious CC issues. A lot of fancier rolls also contain tempura, soy based sauces, and Japanese mayo (which sometimes does have gluten), so if the chef doesn't wash his hands between that stuff and your stuff.... You get the idea.

If I'm in a large group, I'll just ask for a separate sheet of paper to order my stuff on and give them pretty specific instructions about how to handle my food. It's the easiest way to go at sushi bar, so that they can treat it as a completely different order.

coldnight Apprentice
coldnight
Posted
  • Author

Thanks a lot for the info, I appreciate it. I think I'll take both of your advice and just stick to the things I know don't make me sick for now.

I'm glad this forum is here, I have no clue whether I have celiac or a sensitivity or anything, but after almost 10 years of being sick every day, this gluten free diet has had a more drastic effect than all the medicines I have taken. And just a few months ago I was taking a LOT of medicine, the doctor asked me how I even functioned, said he would be passed out... heh, now I'm almost down to no medicine, and when I can stick to the rules, I feel almost normal, I think if I didn't keep re-subjecting myself to gluten by not checking things, I would be even better.

Thank you for your help!

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,621
    • Most Online (within 30 mins)
      7,748
    kalderdice
    Newest Member
    kalderdice
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By trents · Posted

      The blood tests you had done are not the main ones. The two main ones are the "Total IGA" (to check for IGA deficiency) and the "TTG-IGA". Current guidelines for the "gluten challenge" when people have been gluten free for a significant time period are the daily consumption of at least10g of gluten (about the amount in 4-6 slices of wheat bread) for at least two weeks leading up to the day of the blood draw. That should give you some perspective.
    • Xravith
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By Xravith · Posted

      Thank you, really.  I took a test for DGP-IgA and DGP-IgG. Effectively, it is not enough to discard Celiac Disease. I was consuming gluten until then, I only started gluten-free some days ago, when the symptoms became horrible and now I feel considerably better, which is a second confirmation that gluten is the main problem. It's been more than 4 years I have the same suspect, when I first thought gluten was causing me problems, I made a gluten-free diet for a year, I felt really good as never before. However, neither I or my parents were well informed about Celiac disease, so none of us tried to make further exams. My father suffer digestive problems and other members of my family as well. Unfortunately, no one have ever been tested for Celiac disease. I'll have to restart eating gluten in the next weeks, so I can make a serious blood test in laboratory, hopefully between two or three months.
    • trents
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By trents · Posted

      As Scott said, in order for celiac disease testing to be valid, you need to be eating generous amounts of gluten on a regular basis for weeks or months before the blood draw. The blood tests are designed to detect antibodies that the immune system produces in response to the ingestion of gluten. It takes time for them to build up in the blood to detectable levels.
    • Scott Adams
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By Scott Adams · Posted

      Based on what you've described, it is absolutely crucial that you pursue further medical exams for Celiac Disease and related conditions with a gastroenterologist. Your symptoms—especially the worsening fatigue, loss of muscle mass, neurological symptoms like migraines, and palpitations, coupled with being underweight—are significant red flags that extend beyond typical IBS. The negative home test is not reliable, particularly given your concern about sample contamination and the fact that you were likely not consuming sufficient gluten at the time for the test to be accurate, which is a common issue. While probiotics like Bifidobacterium Infantis can support gut health, they cannot resolve an autoimmune response to gluten or heal intestinal damage caused by Celiac Disease. Your declining blood test results, even if still "in range," further indicate a trend that needs a doctor's investigation. Please do not hesitate to seek a specialist; a formal diagnosis is the first step toward getting the correct treatment, allowing your body to heal, and finally addressing your weight and overall health concerns. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
    • Scott Adams
      Buckwheat

      By Scott Adams · Posted

      I would only add that cross contamination with wheat may still be a possibility, so it's still best to seek out buckwheat that is labeled "gluten-free."
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.