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

About "lectins, Oxalates, Peptides"


mr. moore

Recommended Posts

mr. moore Explorer

has going off any of these completely changed or helped your life in one way or another?

i went gluten free and my chronic problems are still friggin around. i read that something called lectins can cause problems. ugh. there's so many things that can cause problems!!


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



Celiac.com Sponsor (A8-M):



mr. moore Explorer

it um mentioned lectins in the failsafe diet.

kenlove Rising Star

[Not sure about most of this but I do know Oxalates can cause Kidney trouble. There are warnings about them in Hawaii as they traced the high number of Philippino's on dialysis to growing up eating large amounts of starfruit and bilimbi which are very high in oxalic acid.

Rachel--24 Collaborator
it um mentioned lectins in the failsafe diet.

Lectins are not a part of the Failsafe diet. Failsafe removes food chemicals from the diet.

This is a trial diet that is designed to eliminate additives, salicylates, amines and glutamates.

It is not suitable to treat food allergies or coeliac (celiac) disease. It is not a gluten/casein free diet, a low opioid peptide diet, a low oxalate diet (LOD), the specific carbohydrate diet (SCD), a low lectin diet, a low goiterogenic diet, or a low phytoestrogen diet.

This diet is designed to test and treat your ability to tolerate additives, salicylates, amines, and glutamates. The elimination diet is designed to eliminate all of these chemicals at once, because sensitivities to these chemicals often occur together and the symptoms caused by each individual chemical largely overlap.

Currently, the only accurate way to test if you have a food chemical sensitivity of this kind is to eliminate all of the chemicals involved and then challenge them one by one. This is so that you can figure out which chemicals in particular affect you, and what quantity of chemicals you can manage without experiencing adverse symptoms. This enables you to eat the widest range of food without experiencing adverse symptoms.

Alot of people are Gluten-free Casein-free while also trying Failsafe. If you know you have a problem with any food that is NOT restricted on the Failsafe diet then you should continue to avoid that food. There are foods that I have problems with that would be considered acceptable for Failsafe....but I just listen to my body and avoid what I need to avoid in order to feel good.

I dont follow this diet to a "T" but in the beginning (while testing these chemicals) you should try to follow it the best you can. That way you have a better idea of what is affecting you.

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. 0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

    2. - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

    3. - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,326
    • Most Online (within 30 mins)
      7,748

    PattyPagnanelli
    Newest Member
    PattyPagnanelli
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Scott Adams
      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
    • Jane02
      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
    • Scott Adams
      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
×
×
  • 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.