Fixed: Additional Sensitivities Or Hidden Gluten

[mattathayde]

I had a reaction to the Baker's Secret chocolate. I am not sure but I think it could be the vanilla in it. Sometimes vanilla is developed using gluten derived alcohols.

Rice Dream milk did a number on me too.

Has your boyfriend ever had a cold? Did he see the cold virus that made him sick? Celiac is an auto-immune disease, and your immune system takes a dim view of intruders even if they are too small too see, like gluten molecules and cold viruses. If it didn't your boyfriend's cold would never have ended!

ya, and i dont know about yall but i know my colds would last months instead of days before i went gluten-free.

even without a diagnosis there is plenty of research that shows gluten is not the best thing to ingest celiac or not

-matt

[krystal]

I'm thinking I've got another sensitivity in here somewhere.

I've had DEDICATED gluten-free products this morning (Pamela's cookies and Schar multigrain bread).

I get shakey and shivery within an hour of eating something I shouldn't, so I know it's not leftover from yesterday (when I ate well too)

So, it's either something in those two products or the butter I put on my toast. It really timed more with the Pamela's cookies, so perhaps I am allergic to chocolate? Are people allergic to chocolate?

I feel like such a dope sometimes because it seems this should be much easier to figure out than it is....

[mattathayde]

I'm thinking I've got another sensitivity in here somewhere.

I've had DEDICATED gluten-free products this morning (Pamela's cookies and Schar multigrain bread).

I get shakey and shivery within an hour of eating something I shouldn't, so I know it's not leftover from yesterday (when I ate well too)

So, it's either something in those two products or the butter I put on my toast. It really timed more with the Pamela's cookies, so perhaps I am allergic to chocolate? Are people allergic to chocolate?

I feel like such a dope sometimes because it seems this should be much easier to figure out than it is....

i had a friend i went to school with pretty much from 4 years old until we graduated and he was allergic to chocolate (got really sniffly in the nose) but he kind of out grew it AFAIK

you can be allergic/sensitive to anything

-matt

[Ahorsesoul]

What brand of butter are you using (and are you using butter that may have gluten crumbs on it)?

Is your toaster clean (as in not used for bread with gluten)?

Try keeping a list of what you ate in the 24 hour period before your symptoms. It won't take long to figure out what is causing the problem. It may not be what you think, be sure to include toothpaste and mouthwash, lipstick, anything that goes into your mouth.

[jerseyangel]

It really timed more with the Pamela's cookies, so perhaps I am allergic to chocolate? Are people allergic to chocolate?

I feel like such a dope sometimes because it seems this should be much easier to figure out than it is....

Don't feel bad--it's very difficult to figure all of this out.

Pamela's products affect me due to the tapioca flour--could that be a link for you? It is also possible to be sensitive to chocolate. It's best to test suspect foods one at a time at least 4 days apart.

[krystal]

I haven't done the new toaster thing, I'm just thinking I'm not THAT sensitive. The butter I'm using has only "milk" as its ingredient, but I do make sure to use a new one when possible (it was a fresh stick this morning).

I have trouble eating plain eggs, so it might be the eggs in it, but I've been feeling sick after chocolate, so I think I can chalk that one up to an issue. Giving up chocolate is not a fun idea, though. LOL

I'm actually thinking I'm going to do a test tomorrow where, fresh in the morning when I feel good (I usually feel pretty good then unless I ate REALLY badly the night before, then I'm nauseous, etc.) I am going to make a type of pancake with just flour, water and sugar. Might be gross but it should narrow it right down for me if gluten is an issue. Then another day, I think I'll just have plain old corn for breakfast, see how that goes.

Another day might just have me some tofu or something like that, and then maybe have plain old eggs for breakfast a different day. That should really get to the heart of it if something bothers me in its plain state like that, right?

I can't really keep futzing around like this, guessing what it is. If it's obvious within an hour or so what my problem is, then why can't it be that simple?

[jerseyangel]

I haven't done the new toaster thing, I'm just thinking I'm not THAT sensitive.

Oops--not a good idea. It's nearly impossible (if not flat out impossible) to clean a toaster thoroughly enough. You need a new one only used for your gluten-free breads. Places like Wal Mart have them for around $10. Worth the investment.

Also, do watch things like the butter--have your own of that, too, as well as anything else that is dipped into with a knife.

I know this can all sound like overkill, but many times we get even more sensitive to smaller amounts of gluten the longer we're gluten-free.

[Pegleg84]

Hi Krystal,

I just started on the GFD a few weeks ago too, and it had indeed been rough. I don't have a diagnosis, but am quite positive that I have either Celiac or Gluten Intolerance. It took me a few days, but I feel so much better eating gluten-free, but -part weakness/part experiment- I have caved and cheated a few times, only once a week, (the known foods I ate have been a cookie, beer, and a bit of lasagna at the same time as the beer). Each time i have felt awful. The GI problems havn't been so bad, but the onslaught of anxiety and general awfulness has been horrible and taken a few days to pass each time. Also, I often don't feel so hot after I eat some thing, even if (i think) they are Gluten free. I am also going through some stress in my life, but I am positive that the gluten has made it so much worse. After breaking out into tears for no apparent reason several times in the past couple days (I had beer on Sunday), I have hereby vowed never to touch the stuff again. Of course, illiminating gluten and other touchy foods isn't going to make stressful situations go away, but they will be easier to deal with. I say stick to it.

I am also considering giving up dairy and soy for a few weeks to see what happens, even though it's never bothered me before. It's like our bodies need time to heal and almost re-learn how to digest things.

And yeah, get a new toaster.

Anyway, good luck. It's going to be rough but I just keep telling myself stick to it and things will only get better.

-Peggy

[katerinoula18]

Same here. Ive only been gluten free for two weeks and while the first week went super well now im having some permanent bloating and C issues. I have to been diagnosed through blood tests just by myself. This morning it occured to me i might not be glhten intolerant but intolerant to something else. So i went and ate toast. Big mistake. I bloated more. Got dizzy fell asleep and couldnt get back up because i couldnt feel my head. And now i feel so depressed i dont know whats causing all the remaining symptoms when i dont eat gluten. I believe in my case it may be all grains and peanuts because i seem to react to rice, potatos and peanut butter. Now will this be forever or just until my gut heals. Argh this is soo hard:(

[SalmonNationWoman]

Gluten, soy, chocolate, anything that you're intolerant of or allergic to can wreak havoc with your mental health, neuro-motor and cognitive fucntions, leaving you far more suseptible to "making mountains out of molehills" when it comes to stressors and navigating through these difficult economic times. You can't afford to bail on your gluten-free diet for so many reasons, on so many levels.

Remember, the vast majority of gluten-intolerant people at time of diagnosis don't exhibit the "classic" Celiac symptoms.

I've been gluten free for approximately 1 year, 5 months. I made plenty of screw-ups in the beginning and even much more recently, even with careful label reading. I didn't bother with tests as I've been eating a low gluten diet for decades. I didn't want to waste money on false negatives so I did the full-on elimination and challenge diet. Many allergy experts believe this should be the gold standard for testing. Oftentimes, blood tests will render a false positive when compared to an actual food challenge.

Tostitos/Lays are made in the same facilities as wheat-based tortilla chips. I've had my best and most consistent functioning if I stick to Garden of Eatin' Blue Corn Tortilla Chips; no wheat, soy or GMO corn.

Baker's Chocolate can have trace amounts of wheat flour (used to prevent sticking to the molds and conveyor belts) and soy (lecithin emulsifyer). Make sure your chocolate, in whatever form, is labeled gluten-free.

Chips of any kind with added flavors contain wheat and/or soy in the seasoning. Get plain chips and make your own dips and coatings if you want to spice things up.

Rice Dream and nut milks that are commercially made often contain GMO ingredients and hidden gluten in tiny amounts. These products also tend to have a higher glycemic factor. Diabetes, hypoglycemia and pre-diabetic conditions go hand-in-hand with gluten-intolerance.

[ksymonds84]

I'm thinking I've got another sensitivity in here somewhere.

I've had DEDICATED gluten-free products this morning (Pamela's cookies and Schar multigrain bread).

I get shakey and shivery within an hour of eating something I shouldn't, so I know it's not leftover from yesterday (when I ate well too)

So, it's either something in those two products or the butter I put on my toast. It really timed more with the Pamela's cookies, so perhaps I am allergic to chocolate? Are people allergic to chocolate?

I feel like such a dope sometimes because it seems this should be much easier to figure out than it is....

For me, I've discovered recently that I have a problem with fructose malabsorbtion and have felt the best in 1 1/2 years of being gluten free! Pamela's uses a ton of fructose such as honey (a pure form of fructose that rates as high as high fructose corn syrup, and molasses) so I reacted everytime I had one of their products and didnt know what it was until I came across the fructose thing. Since you mentioned shakey, it made me wonder if its a sugar thing for you too?