Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

Startling Realization? Subway Bread.

r0ckah0l1c

By r0ckah0l1c
in Gluten-Free Restaurants

Recommended Posts

r0ckah0l1c Apprentice
r0ckah0l1c
Posted

I was thinking back today about foods I used to eat quite frequently and how I reacted to those foods. I don't ever remember reacting to Subway's bread, but perhaps I reacted but just not as quickly as I had to other products. Is this reason to question legitimacy of my gluten intolerance? Thanks!

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

Celiac.com Sponsor (A8-M):


LuvMoosic4life Collaborator
LuvMoosic4life
Posted

some products contain more gluten than others. pure whole wheat bread has much more gluten than white bread. Subway doesnt have real whole wheat bread even though they have "wheat bread" options....i know white bread never really bothered me as much eirther. but I did get worse heart burn from it, just not as much gas/d/bloating as compared to white bread....

..hope this helps...

Libbyanne Newbie
Libbyanne
Posted

Thanks for posting this question, r0ckah0l1c. I was questioning the legitimacy of my gluten intolerance as well after I had a sandwich from a place called Jimmy Johns - which uses plain french bread. I remembered it never bothered me before, so when I decided to go back on gluten (to get tested) that was the first thing I ate and I didn't seem to have any reactions to it. I also remember realizing, right before my self-diagnosed gluten intolerance, that the plain, french, white bread at subway didn't bother me as much as when I would eat the 9-grain Honey Oat bread. I too started doubting whether or not Gluten was the culprit...and I'm still dealing with it..sometimes I know for sure and other times I wonder...

Honestly, I'm a little frustrated right now and wish I could have a straight diagnosis so I would know how careful I need to be, or if I need to keep looking for the problem. I too, like many others, would like the diagnosis so I have more credibility when telling others I can't have gluten. I've requested to have all my previous blood work sent to me to see what my levels were when they tested me for Celiacs last year. Maybe that will help me decide whether or not to go back on gluten in order to be tested again (pretty much went back to gluten-free after my moods went haywire again from a 3-day gluten challenge). :unsure:

Ugh..thanks for letting me vent...

larry mac Enthusiast
larry mac
Posted

OMG, maybe we can eat Subway. Maybe it's been gluten free all this time and we just didn't know it. :o

best regards, lm

mama3122006 Newbie
mama3122006
Posted
OMG, maybe we can eat Subway. Maybe it's been gluten free all this time and we just didn't know it. :o

best regards, lm

Sorry, guys. I actually worked at Subway for about 3 years. It's DEFINATELY not gluten free!

Archived

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

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


  • Member Statistics

    • Total Members
      127,751
    • Most Online (within 30 mins)
      7,748
    Alison A
    Newest Member
    Alison A
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.4k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      High blood test numbers - with scales. Any advice?

      By Scott Adams · Posted

      I agree with @RMJ, you have multiple positive tests so celiac disease is likely.  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.     
    • trents
      Newly gluten free… withdrawal?

      By trents · Posted

      One small study found that 50% of celiacs react to the dairy protein "casein" like they do to gluten. It is also common for celiacs to be lactose (the sugar in milk) intolerant, though that often disappears in time as the villi heal. About 10% of celiacs react to the oat protein "avenin" like they do gluten.
    • K6315
      Newly gluten free… withdrawal?

      By K6315 · Posted

      Thank you so much Trents (Scott?)! I have started working with a dietitian and did a deep research dive as soon as I got the diagnosis. I am aware of what you mentioned in the first two paragraphs, and was not aware of anything in the third, so I am grateful for that information, and will talk to the dietitian about that. I think I was most interested in the withdrawal process - it gives me hope that, although I have felt unwell recently, I just need to be patient (not a strong suit). I have printed the article you sent and will look at it more closely. Thanks again!
    • Sandi20
      Gluten Free Daily Vitamins for Kids w/ Celiac

      By Sandi20 · Posted

      I really like Thorne!  I've researched thier products.  Thank you so much.
    • trents
      Newly gluten free… withdrawal?

      By trents · Posted

      Welcome to the forum, @K6315! Gluten withdrawal typically lasts for a period of a few weeks. But there is a real learning curve involved in actually attaining to a gluten free dietary state. Much more is involved than just cutting out major sources of gluten such as bread and pasta. It's all the places that gluten is hidden in the food supply that is difficult to ferret out, like soy sauce and canned tomato soup, canned chili and canned pork n' beans, some "lite" pancake syrups, potato salad, flavorings, etc., etc. Gluten-containing grain products are hidden through alternate terminology and found in places you would never expect.  There is also "cross contamination" where naturally gluten free foods come into contact with gluten-containing grains during farming, transportation, storage and manufacturing processes. Then there is the issue of "cross reactivity" whereby you may be having gluten-like reaction to food proteins whose structure is similar to gluten. Chief among these are dairy, oats (even gluten-free oats), soy, corn and eggs. I am including this article that you might find helpful:   
×
×
  • Create New...