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

I'm Going Insane...

Liveenjoylife

Recommended Posts

Liveenjoylife Apprentice
Liveenjoylife
Posted

I have been dealing with celiac disease since Feb, I beleive. It was hard to deal with for sometime, but I have managed to accept it. NOW the crazy thing is I can NOT tolerate garlic, onions and olive oil right up there with tomatoes! I use olive oil in every thing I make. It is very, very difficult for my self and my family. Can any one please recommend what can I add in it's place?? I am Italian so it is or was in everything I ate. And does any one know when I could be able to tolerate it again? This is something that just popped up two weeks ago and doesn't seem to be going away any time soon. Does stress seem to play a factor in it or is it because of the celiac disease any thing could arise with no need for explanation?

Thanks ahead of time.

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

Celiac.com Sponsor (A8-M):


darkhorse Apprentice
darkhorse
Posted

I really feel your pain. I seem to have developed a nightshade (tomatoes, peppers, potatoes) intolerance since going gluten free. We eat tomatoes and/or peppers at almost every meal and we use cayenne pepper as commonly as you would salt and black pepper. It has really thrown my husband and I off in our cooking options also.

It seems to be the things that we eat the most of that can turn into intolerances. <_< I am interested in what others have to say as well.

The Fluffy Assassin Enthusiast
The Fluffy Assassin
Posted
I have been dealing with celiac disease since Feb, I beleive. It was hard to deal with for sometime, but I have managed to accept it. NOW the crazy thing is I can NOT tolerate garlic, onions and olive oil right up there with tomatoes! I use olive oil in every thing I make. It is very, very difficult for my self and my family. Can any one please recommend what can I add in it's place?? I am Italian so it is or was in everything I ate. And does any one know when I could be able to tolerate it again? This is something that just popped up two weeks ago and doesn't seem to be going away any time soon. Does stress seem to play a factor in it or is it because of the celiac disease any thing could arise with no need for explanation?

Thanks ahead of time.

You're absolutely sure that your pots, pans, utensils, dishes and implements are gluten free, right? I ask because that's a pretty unusual constellation of foods to be reacting to. If you're absolutely sure, then I'm sorry there's not a lot in the way of direct substitutes for any of those. Canola oil is fine, but it certainly doesn't taste like olive oil. My mom was from Charleston SC where they regard garlic and onions as tools of the devil (Ok that's an exaggeration, but still) so I barely tried either until I was 20 or so. So it can be done. If I had to eliminate garlic, onions and olive oil now, however, I'd be left with black pepper and gluten-free tamari. Which is at least better than nothing.

I suggest that you clean your pots and pans really, really, really thoroughly, or buy new if you can afford it. Also, a visit to an allergist is in order if you can at all afford it. I'm sorry you're going through this, and wish you only the best and all the luck in the world. Hope things clear up as soon as possible.

maile Newbie
maile
Posted

As a fellow Italian I understand it's hard to substitute, but if you have to try grape seed oil it has a high flash point and is reminiscent of light olive oil, has a similar "mouth feel" to it.

as for why you are reacting, have you tried it in isolation? or just with the "holy 3" (garlic, onion and tomato)

try substituting the grapeseed oil for a week or two and then experiment with the olive oil but use it in something that would not contain any of the other things you are reacting to, say in a salad and see how you react.

mushroom Proficient
mushroom
Posted

I second the use of grapeseed oil; I love it and use it in place of olive oil a lot although I have no problems with olive oil (at the moment) :o

But I recently found out, what I have been telling others not to do, I have done to myself: ate too much citrus for too many days and I have become extremely intolerant with hives all over my body for days. It seems gluten not only is its own problelm but creates problems with other foods which are masked by the gluten until we get rid of it, or makes us more susceptible to other intolerances. So the advice I didn't follow myself--eat all things in moderation as long as you don;t have an immediate specific reaction to them.

Liveenjoylife Apprentice
Liveenjoylife
Posted
  • Author

Thank you all for for your comments and advise! I am gonna have to mentally take it step by step in learning to now deal with this. Just glad to know I am not alone on this matter.

Archived

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

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


  • Member Statistics

    • Total Members
      131,902
    • Most Online (within 30 mins)
      7,748
    Patty6133
    Newest Member
    Patty6133
    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.