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

Was It The Sausage,red Wine Or Cheese?

Tra cy

By Tra cy
in Coping with Celiac Disease

Recommended Posts

Tra cy Newbie
Tra cy
Posted

Thinking I made a gluten-free meal only to wake with bloating and stomach pains. I cooked rice pasta, sausage containing brocclli rabe and tomatoe sauce-organic, red wine and some cheese. I am only 3 weeks in and sometimes feel like it would be better to aviod all food.

Tra cy

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

Celiac.com Sponsor (A8-M):


foodiegurl Collaborator
foodiegurl
Posted

If you know the sausage was 100% safe, my guess would be the red sauce and wine. I know in my first couple of weeks, I had a horrible reaction after red wine and anything acidic...maybe because my body was suddenly absorbing stuff it had not been in a while, and was in "shock"? But, I do remember those first few weeks as pretty frustrating and horrible.

I now able to have red sauce again, the wine, I have no tried yet (except when it has been cooked in sauces I have made)..too scared, but will one day soon :)

lizard00 Enthusiast
lizard00
Posted

I would think cheese and/or red wine. Most newly diagnosed folks can't handle dairy for awhile, and there are quite a few of us who can't handle it for the long term.

I also can't do some red wines because of the sulfites. One of the last bottles I had made me want to crawl out of my skin after about 2 sips... it's hard because I love red wine. I do better with some than others.

Celiac makes us great detectives!! ;)

shirleyujest Contributor
shirleyujest
Posted
Thinking I made a gluten-free meal only to wake with bloating and stomach pains. I cooked rice pasta, sausage containing brocclli rabe and tomatoe sauce-organic, red wine and some cheese. I am only 3 weeks in and sometimes feel like it would be better to aviod all food.

Tra cy

Not to confuse the issue, but would it be possible the sausages were made with a gluten containing filler? Pure sausage is just ground meat w/seasonings, but it's easy to sneak bread crumbs into meat that's processed (or in the casings even).

BTW as to red wine, a friend of mine who was partner in a wine store said European wines are more pure than Calif. Think they have naturally occurring sulfites but none added. I know Italian French and Span. wines don't bother my stomach as much as US.

puddleglum Newbie
puddleglum
Posted

I had a similar situation a couple weeks into my celiac diagnosis, making baked ziti. I was certain everything was gluten-free, then when I felt terrible for two days after, thought I must have been wrong. However, my two daughters, also with celiac, did not feel bad, so I started wondering. I couple "experiments" later, I realized I was reacting to tomatoes/tomato sauce. Could this be a possibility for you?

Tra cy Newbie
Tra cy
Posted
  • Author
Thinking I made a gluten-free meal only to wake with bloating and stomach pains. I cooked rice pasta, sausage containing brocclli rabe and tomatoe sauce-organic, red wine and some cheese. I am only 3 weeks in and sometimes feel like it would be better to aviod all food.

Tra cy

Yes I have had the same problem with salsa, once a favorite of mine...no more! I believe it was some thing in the sausage as well.

I am having a tough time with how severe the reaction is since I have stopped the gluten. Soy sauce is a no no..and the list goes on!I seem better eating bland and basic.

GottaSki Mentor
GottaSki
Posted

Many sausages are safe. I've had good luck with Johnsonville (suggested by others on this site), Aidells (listed NO GLUTEN on label) and just bought Cantella's based on ingrediants, but haven't tried yet I too have bad reaction to tomato sauces -- hoping this improves with healing, but rarely test it.

As for wine...I drink most reds...I bloat with whites, think its the sulfate. Anyway...at times I've had minor bathroom issues with reds, but no bloating as far as I can tell.

Keep trying new foods...I was extremely frustrated in the first weeks...at about 2.5 months now and have replicated almost all the foods we used to eat...except for the pesky bread group...still need to find a decent sandwich bread that doesn't break the bank!

I also know that at first I didn't trust everything in a meal when I got sick...our whole family has become better Gluten detectives and you will too...hang in there!

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

Celiac.com Sponsor (A8-M):


hez Enthusiast
hez
Posted

The meal might have been gluten-free with no hidden gluten. I was on the gluten-free diet for a long time until I felt better. I think my damage had occured over such a long period of time it took awhile to heal. In retrospect I should have stayed away from alcohol and dairy, but I didn't. Feel better soon.

Hez

Archived

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

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


  • Member Statistics

    • Total Members
      131,899
    • Most Online (within 30 mins)
      7,748
    dcarter1682
    Newest Member
    dcarter1682
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • trents
      New (possible) celiac diagnosis

      By trents · Posted

      Welcome to the forum, @Judy M! Yes, he definitely needs to continue eating gluten until the day of the endoscopy. Not sure why the GI doc advised otherwise but it was a bum steer.  Celiac disease has a genetic component but also an "epigenetic" component. Let me explain. There are two main genes that have been identified as providing the "potential" to develop "active" celiac disease. We know them as HLA-DQ 2.5 (aka, HLA-DQ 2) and HLA-DQ8. Without one or both of these genes it is highly unlikely that a person will develop celiac disease at some point in their life. About 40% of the general population carry one or both of these two genes but only about 1% of the population develops active celiac disease. Thus, possessing the genetic potential for celiac disease is far less than deterministic. Most who have the potential never develop the disease. In order for the potential to develop celiac disease to turn into active celiac disease, some triggering stress event or events must "turn on" the latent genes. This triggering stress event can be a viral infection, some other medical event, or even prolonged psychological/emotional trauma. This part of the equation is difficult to quantify but this is the epigenetic dimension of the disease. Epigenetics has to do with the influence that environmental factors and things not coded into the DNA itself have to do in "turning on" susceptible genes. And this is why celiac disease can develop at any stage of life. Celiac disease is an autoimmune condition (not a food allergy) that causes inflammation in the lining of the small bowel. The ingestion of gluten causes the body to attack the cells of this lining which, over time, damages and destroys them, impairing the body's ability to absorb nutrients since this is the part of the intestinal track responsible for nutrient absorption and also causing numerous other food sensitivities such as dairy/lactose intolerance. There is another gluten-related disorder known as NCGS (Non Celiac Gluten Sensitivity or just, "gluten sensitivity") that is not autoimmune in nature and which does not damage the small bowel lining. However, NCGS shares many of the same symptoms with celiac disease such as gas, bloating, and diarrhea. It is also much more common than celiac disease. There is no test for NCGS so, because they share common symptoms, celiac disease must first be ruled out through formal testing for celiac disease. This is where your husband is right now. It should also be said that some experts believe NCGS can transition into celiac disease. I hope this helps.
    • Judy M
      New (possible) celiac diagnosis

      By Judy M · Posted

      My husband has had lactose intolerance for his entire life (he's 68 yo).  So, he's used to gastro issues. But for the past year he's been experiencing bouts of diarrhea that last for hours.  He finally went to his gastroenterologist ... several blood tests ruled out other maladies, but his celiac results are suspect.  He is scheduled for an endoscopy and colonoscopy in 2 weeks.  He was told to eat "gluten free" until the tests!!!  I, and he know nothing about this "diet" much less how to navigate his in daily life!! The more I read, the more my head is spinning.  So I guess I have 2 questions.  First, I read on this website that prior to testing, eat gluten so as not to compromise the testing!  Is that true? His primary care doctor told him to eat gluten free prior to testing!  I'm so confused.  Second, I read that celiac disease is genetic or caused by other ways such as surgery.  No family history but Gall bladder removal 7 years ago, maybe?  But how in God's name does something like this crop up and now is so awful he can't go a day without worrying.  He still works in Manhattan and considers himself lucky if he gets there without incident!  Advice from those who know would be appreciated!!!!!!!!!!!!
    • Scott Adams
      Patiently Waiting to See Results

      By Scott Adams · Posted

      You've done an excellent job of meticulously tracking the rash's unpredictable behavior, from its symmetrical spread and stubborn scabbing to the potential triggers you've identified, like the asthma medication and dietary changes. It's particularly telling that the rash seems to flare with wheat consumption, even though your initial blood test was negative—as you've noted, being off wheat before a test can sometimes lead to a false negative, and your description of the other symptoms—joint pain, brain fog, stomach issues—is very compelling. The symmetry of the rash is a crucial detail that often points toward an internal cause, such as an autoimmune response or a systemic reaction, rather than just an external irritant like a plant or mites. I hope your doctor tomorrow takes the time to listen carefully to all of this evidence you've gathered and works with you to find some real answers and effective relief. Don't be discouraged if the rash fluctuates; your detailed history is the most valuable tool you have for getting an accurate diagnosis.
    • Scott Adams
      Gluten free beer ?

      By Scott Adams · Posted

      In this case the beer is excellent, but for those who are super sensitive it is likely better to go the full gluten-free beer route. Lakefront Brewery (another sponsor!) has good gluten-free beer made without any gluten ingredients.
    • trents
      Patiently Waiting to See Results

      By trents · Posted

      Welcome to the forum, @catsrlife! Celiac disease can be diagnosed without committing to a full-blown "gluten challenge" if you get a skin biopsy done during an active outbreak of dermatitis herpetiformis, assuming that is what is causing the rash. There is no other known cause for dermatitis herpetiformis so it is definitive for celiac disease. You would need to find a dermatologist who is familiar with doing the biopsy correctly, however. The samples need to be taken next to the pustules, not on them . . . a mistake many dermatologists make when biopsying for dermatitis herpetiformis. 
×
×
  • 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.