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

Sensitivity To Other Foods.

foodiegurl

Recommended Posts

foodiegurl Collaborator
foodiegurl
Posted

Sorry for all these questions. it just seems that every minute, I think of something new.

I have read of a lot of other people also develop sensitivities to corn, soy, dairy, potatoes, etc... So, I have 2 questions about this:

1. Will that sensitivity ever go away? Is it only around until we heal our bodies from the Celiac?

2. Does out body treat these substances like wheat, where it is damaging our body, it is is just uncomfortable to us, hence many people stay away from it.

Thanks!!

Also wanted to add:

Last summer, I had allergy testing done, skin and blood...and it showed I had no allergy at all to corn, cow's milk, eggs, rice, wheat and tomatoes. Now obviously i know that i can not be allergic to wheat, yet still have Celiac. But with the others....if I all the sudden became sensitive to these things would it be different than an allergy? Or would I all the sudden develop an allergy to them?

I had these done at the time because my sister discovered she had a wheat allergy. Celiac was not even a thought then.

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

Celiac.com Sponsor (A8-M):


terreemc Newbie
terreemc
Posted

I started out on this healing adventure last August. At that time I could eat all my favorite foods except the proscribed gluten containing ones. But as the months went by, I found that tomatoes and green peppers caused the D reaction. This was not as severe as being "glutened" . A few months later I had to add soy to the off limits list for the same reasons. I then decided to go on the Specific Carbohydrate.Diet. That helped enormously ( my BMs became solid and I felt much better) but this also meant that rice and potatoes, plain and sweet, where gone. Recently I have had a bout with fibromyalgia show up. I have never had this symptom. I traced it to corn.....many pieces of corn bread....so.....out went the corn. UGH!

I have this theory that after years and years . 65 in my case, of our bodies fighting the celiac disease, we now have a system that is geared to respond to any irritation. Perhaps with time things will calm down and not be on such a "hair trigger" I certainly hope so. Contributors on this site have indicated this may take several years.....but healing is healing....and I am grateful for that fact.

Any how that is my guess from my own experience.

Being 'glutened" is not like these other, lesser, reactions. Glutening means hours of stomach cramps and hours in the bathroom with progressive D....also much fatigue and days of brain fog. One can't mistake it for the milder response of irritating food. Perhaps for someone else it is different.

It has been such a challenge to adjust to this ever changing landscape. I never thought I would have so many sensitivities.

Best wishes

Ter

julirama723 Contributor
julirama723
Posted

I used to have a stomach of iron, nothing ever upset it. I then started having problems with gluten. Took that out, I was fine for a while, then I had to remove dairy. Then I had to remove corn. Then I had to remove rice. Then I had to remove all grains. Then I had to remove soy. Then I had to remove sugar. Then I had to remove fruit.

I'm hoping that I don't have to remove anything else! Luckily I seem to be OK with vegetables, meats, fats, and the occasional glass of wine. I tried a handful of nuts the other night and that seemed OK, too.

One GOOD thing is that I do have a food that I can eat now! Prior to all of my gluten problems, I went through a 3 year stretch where I couldn't eat potatoes. I recently (as in a month or so ago) tried small pieces of potato, and lo and behold, I could eat them just fine! It seems silly and small, but by golly, it also felt like a victory!

I never thought I'd be able to eat potatoes again. So this recent development gives me hope that perhaps some of these other intolerances are temporary. I'm not expecting to be able to sit down and eat huge amounts of these foods, but a little bit every now and then would make me happy.

mushroom Proficient
mushroom
Posted
Last summer, I had allergy testing done, skin and blood...and it showed I had no allergy at all to corn, cow's milk, eggs, rice, wheat and tomatoes. Now obviously i know that i can not be allergic to wheat, yet still have Celiac. But with the others....if I all the sudden became sensitive to these things would it be different than an allergy? Or would I all the sudden develop an allergy to them?

You may or may not become sensitive to other things. Depends on how irritated your body is with what you have been doing to it. And it probably depends on the individual how long it lasts. I would describe it as a sensitivity rather than an allergy.

I had skin testing done many years ago, long before the celiac realisation, which showed mild sensitivity to corn and soy, so these were no surprise to me, although the extent of the reaction was. I had abandoned lactose back in '92. And I had always avoided fajitas when my husband made them, and suspected it was the green peppers; but the reaction to the rest of the nightshades was a big surprise to me. My favourite vegetable side dish was always ratatouille, and I put tomatoes in everything!

I have recently been tolerating the milk in capucchinos so I am hopeful that as my villi heal that one day I will have an ice cream cone again (drooling!!). The only things I truly miss are sourdough french bread, croissants, anything with filo pastry, and ICE CREAM.

And one of these days the nightshades will return to my diet--just not sure when. As for soy, I could care less, except they put it in chocolate!! and too many other things. Small amounts of corn as an ingredient I can tolerate now, but not soy (yet!) and maybe not ever.

I think it fair to hope that as you heal and your system becomes less reaction set that things you have (or may have to) set aside for now could one day return to your diet. At least I live on that assumption. Besides, there's no harm in hoping.

foodiegurl Collaborator
foodiegurl
Posted
  • Author
I used to have a stomach of iron, nothing ever upset it. I then started having problems with gluten.

ditto. i used to be able to eat everything and anything. and then i had a baby! ;)

foodiegurl Collaborator
foodiegurl
Posted
  • Author
At least I live on that assumption. Besides, there's no harm in hoping.

I agree!!

Archived

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

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


  • Member Statistics

    • Total Members
      131,547
    • Most Online (within 30 mins)
      7,748
    gizmo1jazz2
    Newest Member
    gizmo1jazz2
    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

    • Scott Adams
      Taken Seriously

      By Scott Adams · Posted

      Your post demonstrates the profound frustration and isolation that so many in the Celiac community feel, and I want to thank you for channeling that experience into advocacy. The medical gaslighting you endured for decades is an unacceptable and, sadly, a common story, and the fact that you now have to "school" your own GI specialist speaks volumes about the critical lack of consistent and updated education. Your idea to make Celiac Disease a reportable condition to public health authorities is a compelling and strategic one. This single action would force the system to formally acknowledge the prevalence and seriousness of the disease, creating a concrete dataset that could drive better research funding, shape medical school curricula, and validate the patient experience in a way that individual stories alone often cannot. It is an uphill battle, but contacting representatives, as you have done with Adam Gray, is exactly how change begins. By framing it as a public health necessity—a matter of patient safety and protection from misdiagnosis and neglect—you are building a powerful case. Your voice and your perseverance, forged through thirty years of struggle, are exactly what this community needs to ensure that no one else has to fight so hard just to be believed and properly cared for.
    • Scott Adams
      Looking for a gluten-free roomie in Denver CO

      By Scott Adams · Posted

      I had no idea there is a "Louisville" in Colorado!😉 I thought it was a typo because I always think of the Kentucky city--but good luck!
    • Scott Adams
      Allergy medication: cetirizine by the HealthA2Z is it gluten free?

      By Scott Adams · Posted

      Navigating medication safety with Celiac disease can be incredibly stressful, especially when dealing with asthma and severe allergies on top of it. While I don't have personal experience with the HealthA2Z brand of cetirizine, your caution is absolutely warranted. The inactive ingredients in pills, known as excipients, are often where gluten can be hidden, and since the FDA does not require gluten-free labeling for prescription or over-the-counter drugs, the manufacturer's word is essential. The fact that you cannot get a clear answer from Allegiant Health is a significant red flag; a company that is confident its product is gluten-free will typically have a customer service protocol to answer that exact question. In situations like this, the safest course of action is to consider this product "guilty until proven innocent" and avoid it. A better alternative would be to ask your pharmacist or doctor to help you identify a major national brand of cetirizine (like Zyrtec) whose manufacturer has a verified, publicly stated gluten-free policy for that specific medication. It's not worth the risk to your health when reliable, verifiable options are almost certainly available to you. You can search this site for USA prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance" and click it, and then look at "Inactive Ingredients," as any gluten ingredients would likely appear there, rather than in the Active Ingredients area. https://dailymed.nlm.nih.gov/dailymed/   
    • Scott Adams
      Protein or fat?

      By Scott Adams · Posted

      What you're describing is indeed familiar to many in the Celiac community, especially in the early stages of healing. When the intestinal villi are damaged from Celiac disease, they struggle to properly digest and absorb fats, a condition known as bile acid malabsorption. This can cause exactly the kind of cramping and spasms you're seeing, as undigested fats can irritate the sensitive gut lining. It is highly plausible that her reactions to dairy and eggs are linked to their higher fat content rather than the proteins, especially since she tolerates lean chicken breast. The great news is that for many, this does improve with time. As her gut continues to heal on a strict gluten-free diet, her ability to produce the necessary enzymes and bile to break down fats should gradually return, allowing her to slowly tolerate a wider variety of foods. It's a slow process of healing, but your careful approach of focusing on low-fat, nutrient-dense foods like seeds and avocado is providing her system the best possible environment to recover. Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful: Thank you for sharing your story—it's a valuable insight for other parents navigating similar challenges.
    • Beverage
      Diagnosed celiac for 1-2 months ago and everything makes me bloated.

      By Beverage · Posted

      I had a very rough month after diagnosis. No exaggeration, lost so much inflammatory weight, I looked like a bag of bones, underneath i had been literally starving to death. I did start feeling noticeably better after a month of very strict control of my kitchen and home. What are you eating for breakfast and lunch? I ignored my doc and ate oats, yes they were gluten free, but some brands are at the higher end of gluten free. Lots of celics can eat Bob's Red Mill gluten-free oats, but not me. I can now eat them, but they have to be grown and processed according to the "purity protocol" methods. I mail order them, Montana Gluten-Free brand. A food and symptoms and activities log can be helpful in tracking down issues. You might be totally aware, but I have to mention about the risk of airborne gluten. As the doc that diagnosed me warned . . Remember eyes, ears, nose, and mouth all lead to your stomach and intestines.  Are you getting any cross contamination? Airborne gluten? Any pets eating gluten (they eat it, lick themselves, you pet them...)? Any house remodeling? We live in an older home, always fixing something. I've gotten glutened from the dust from cutting into plaster walls, possibly also plywood (glues). The suggestions by many here on vitamin supplements also really helped me. I had some lingering allergies and asthma, which are now 99% gone. I was taking Albuterol inhaler every hour just to breathe, but thiamine in form of benfotiamine kicked that down to 1-2 times a day within a few days of starting it. Also, since cutting out inflammatory seed oils (canola, sunflower, grapeseed, etc) and cooking with real olive oil, avocado oil, ghee, and coconut oil, I have noticed even greater improvement overall and haven't used the inhaler in months! It takes time to weed out everything in your life that contains gluten, and it takes awhile to heal and rebuild your health. At first it's mentally exhausting, overwhelming, even obsessive, but it gets better and second nature.
×
×
  • 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.