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Alternative Grains Cause You Trouble?

Katea

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Katea Rookie
Katea
Posted

Hi,

I've been on the gluten-free diet for about 10 days (third time as was on gluten challenge for testing) before I made some fruit bars using milet flakes and quinoa grains. I seemed to have similar reaction to getting glutenned and it took a few days to recover. To check if the bars were in fact the cause (recipe from a gluten-free cook book) I tried some again a few days later and had another GI reaction. :(

Is this something that is common? I susppose it may be a contamination issue and in fact the quinoa packaging does not claim it to be gluten-free (the millet flakes packaging does). Any ideas?

Thanks!

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Gfresh404 Enthusiast
Gfresh404
Posted

Initially, after going gluten-free some people cannot tolerate grains at all. My guess is that the structure of molecules is very similar and since your body is still on "high alert" it thinks these gluten free grains actually contain gluten.

One other thing to think about is the fact that most gluten free grains (minus oats) contain mostly insoluble fiber which is very rough on the GI tract. If you're having trouble with quinoa and millet, just stick with rice for a while and see how that goes. Or if you have to just avoid all grains as much as possible for a while and slowly reintroduce them back into your diet.

Good luck!

ang1e0251 Contributor
ang1e0251
Posted

What were the other ingredients in your bars? You said fruit which I had a very hard time with in the beginning. What else was in them?

Gfresh404 Enthusiast
Gfresh404
Posted
What were the other ingredients in your bars? You said fruit which I had a very hard time with in the beginning. What else was in them?

Some fruits actually harder on the system than others. If you are going to eat apples, take of the skin. Bananas should be ok and most other fruits, just take off the skin.

Also, make sure to eat fruits first before anything else since they digest so quickly and wait 20 minutes before eating anything else.

Katea Rookie
Katea
Posted
  • Author
What were the other ingredients in your bars? You said fruit which I had a very hard time with in the beginning. What else was in them?

Hi ang1e0251,

There was a mixture of: dried cranberries, raisins, sunflower, pumpkin, linseed and sesame seeds. dairy free margarine, sugar, golden syrup and eggs. I am ok with eggs otherwise and the seeds or fruit weer not something I supsected?

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      High DGP-A with normal IGA

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      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
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    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
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      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
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