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

Think I've Been Glutened, Please Check My Menu :)

tygwyn

By tygwyn
in Coping with Celiac Disease

Recommended Posts

tygwyn Newbie
tygwyn
Posted

I've not been diagnosed as Celiac but my doctor is convinced I'm gluten intolerant... so I'm giving it a go. I've been Gluten free for 10 days. The first week I felt pretty bad... diaorhea (sp?) worse and anxiety also worst. Things calmed down yesterday and I started to feel much better but for the last hour I've been getting little cramps, I'm very windy and very bloated. I was hoping that someone here would be able to check what I've eaten today and tell me if theres anything you can see that I've made an error with. Like I say... I'm very new to this!

Breakfast:

Gluten Free Cereal with Semi Skimmed Pasteurized milk

Orange Juice

Lunch:

Gluten Free Crackerbread with Cheddar Cheese slices

Corn on the Cob on a stick with butter (bought at a market place... could this be it?)

Dinner:

Kangaroo Steak cooked on the barbie with Canola Oil

Salad (lettuce, tomato, onion) with French Dressing

Feta Cheese

Mashed Potato with margarine

Egg

Gluten Free Mayo

Orange Juice

My problem is that when I check the ingredients I only know to look for 'wheat' 'oats' or 'rye' - what else should I be looking for?

Any help or advice is really appreciated... big learning curve this isnt it?!

Rach xxxx

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

Celiac.com Sponsor (A8-M):


KathiSharpe Apprentice
KathiSharpe
Posted
Corn on the Cob on a stick with butter (bought at a market place... could this be it?)

That looks like the #1 possibility... tho my initial reaction would be "how". If I was gonna cook corn on a stick it would be in plain water with some butter or margerine. Cross-contamination, or maybe they put some boil (seasoning) in the water????? Lots of spices and seasonings have gluten and it's not exactly declared well on the labels.

The other possibility I can think of is that you cooked a gluten-containing food on your grill (er... barbie) previously, and tiny amounts remained.

There's a great list here on celiac.com of foods and ingredients to avoid - (back up to the main celiac.com page and it's linked from there) BUT you'll probably want something Oz specific (assuming you're Aussie because of the 'roo and barbie reference, but it's getting to where you can get kangaroo meat here in the US too <yum!>)

darlindeb25 Collaborator
darlindeb25
Posted

10 days is too early to be worrying. It takes time for your body to rid itself of gluten, 10 days is not enough time.

In the beginning, you should stay away from gluten free processed foods. You need to give your body time to heal. Eat whole foods, potatoes, fresh meat, veggies, fruits, eggs, etc. The processed stuff can be too heavy, and just add to the problem.

JillianLindsay Enthusiast
JillianLindsay
Posted

Good morning Rachel, and welcome :) I'm a bit of a newbie too (one month gluten-free) but I noticed a couple possibilities.

How clean is your BBQ grill? -- if you've cooked meats with gluten or toasted buns on the grill there could still be crumbs on it that can cross-contaminate your food -- give it a really good clean and if you have others in your household who use the grill you can use tin foil to avoid cc.

French dressing -- look on the company website to see if it lists whether or not the product is gluten-free (or do a google search), or call the manufacturer

**Things such as artificial and natural flavours, spices (with no specifics) can be hidden sources of gluten. Check out the list on this website of safe and unsafe ingredients to look for. Unfortunately there are a lot more than just wheat, oats, rye and barley to look for.

Check your margarne. I believe most are gluten-free, but I've always checked mine to be safe. *You should probably have your own dedicated margarine if there are others in your household who eat gluten. If they use the margarine for their toast they will easily get toast crumbs in the margarine which can make you sick.

It is quite a learning curve, but with reading and practice you'll catch on very quickly :)

Good luck and good health!

Jillian

I've not been diagnosed as Celiac but my doctor is convinced I'm gluten intolerant... so I'm giving it a go. I've been Gluten free for 10 days. The first week I felt pretty bad... diaorhea (sp?) worse and anxiety also worst. Things calmed down yesterday and I started to feel much better but for the last hour I've been getting little cramps, I'm very windy and very bloated. I was hoping that someone here would be able to check what I've eaten today and tell me if theres anything you can see that I've made an error with. Like I say... I'm very new to this!

Breakfast:

Gluten Free Cereal with Semi Skimmed Pasteurized milk

Orange Juice

Lunch:

Gluten Free Crackerbread with Cheddar Cheese slices

Corn on the Cob on a stick with butter (bought at a market place... could this be it?)

Dinner:

Kangaroo Steak cooked on the barbie with Canola Oil

Salad (lettuce, tomato, onion) with French Dressing

Feta Cheese

Mashed Potato with margarine

Egg

Gluten Free Mayo

Orange Juice

My problem is that when I check the ingredients I only know to look for 'wheat' 'oats' or 'rye' - what else should I be looking for?

Any help or advice is really appreciated... big learning curve this isnt it?!

Rach xxxx

Mango04 Enthusiast
Mango04
Posted

tygwyn - Are you in Australia? If so, your country clearly labels allergens and you don't need to worry so much about hidden gluten as mentioned above and in many other places around this forum. B) So...you're already looking for the right things...wheat, rye and barley.

tygwyn Newbie
tygwyn
Posted
  • Author

Wow that was some seriously fast replies ... thanks ever so much!

Great detective work too, yes I am in Australia... Sydney to be precise and yes Roo is YUM! Nice and healthy too so all the more reason to eat it!

The grills for the barbie were actually brand new, bought today so no worries there.

Mango... thanks for the heads up regarding the labelling. I'm still not sure how this works though? Does that mean that EVERYTHING that is gluten free is labelled as such, or is it just that the gluten ingredients need to be listed? I'm still not sure what I should be looking for.

Thanks again everyone - very very much appreciated!

darlindeb25 Collaborator
darlindeb25
Posted

I don't know about Australia, yet here in the US, rye and barley are not required to be listed on the label. Only wheat, other glutens were excluded. Just keep that in mind.

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

Celiac.com Sponsor (A8-M):


Mango04 Enthusiast
Mango04
Posted
I don't know about Australia, yet here in the US, rye and barley are not required to be listed on the label. Only wheat, other glutens were excluded. Just keep that in mind.

That's just in the US. In Australia (at least when I was there a few years ago - Sydney as well :) ) gluten had to be clearly labeled, and I was told I could simply read labels to find out if gluten was present in the product. Of course you should double check my info, but my advice would be to ask the gluten-free Aussies, as things work quite differently there in terms of products, labelling, what's safe, what's not etc. (it's possible for a US brand name product to contain gluten while the equivalent Australian product with the exact same name might be safe, and vice versa).

I just feel bad when a lot of Australians worry unnecessarily after taking US-specific advice from this site - there's lots of good info here but make sure you can pick out the advice that only applies to specific countries.

tygwyn Newbie
tygwyn
Posted
  • Author

Thanks Mango - great advise there - I'll head over to the overseas section and try and find some helpful aussies there :)

Much appreciated :)

That's just in the US. In Australia (at least when I was there a few years ago - Sydney as well :) ) gluten had to be clearly labeled, and I was told I could simply read labels to find out if gluten was present in the product. Of course you should double check my info, but my advice would be to ask the gluten-free Aussies, as things work quite differently there in terms of products, labelling, what's safe, what's not etc. (it's possible for a US brand name product to contain gluten while the equivalent Australian product with the exact same name might be safe, and vice versa).

I just feel bad when a lot of Australians worry unnecessarily after taking US-specific advice from this site - there's lots of good info here but make sure you can pick out the advice that only applies to specific countries.

captaincrab55 Collaborator
captaincrab55
Posted
I've not been diagnosed as Celiac but my doctor is convinced I'm gluten intolerant... so I'm giving it a go. I've been Gluten free for 10 days. The first week I felt pretty bad... diaorhea (sp?) worse and anxiety also worst. Things calmed down yesterday and I started to feel much better but for the last hour I've been getting little cramps, I'm very windy and very bloated. I was hoping that someone here would be able to check what I've eaten today and tell me if theres anything you can see that I've made an error with. Like I say... I'm very new to this!

Breakfast:

Gluten Free Cereal with Semi Skimmed Pasteurized milk

Orange Juice

Any help or advice is really appreciated... big learning curve this isnt it?!

Rach xxxx

Semi Skimmed Pasteurized milk could be a problem..

Jackie927 Rookie
Jackie927
Posted

Could the whole dairy thing be causing the problems....my doctor told me to stay away from dairy being gluten intolerant?

Semi Skimmed Pasteurized milk could be a problem..
elle's mom Contributor
elle's mom
Posted
Could the whole dairy thing be causing the problems....my doctor told me to stay away from dairy being gluten intolerant?

I was also thinking maybe the dairy could be an issue. I noticed you have dairy at every sitting.....when my daughter was diagnosed, they said no dairy for at least the first 30 days as during the healing process you are technically lactose intolerant. You may be able to tolerate it better later on, thankfully my daughter can.

georgie Enthusiast
georgie
Posted

What about the orange juice ? Did you squeeze that fresh yourself ? Some commercial juices are made from concentrates imported from overseas... and may not be labelled correctly. I am wary of processed foods when they use words like 'concentrate' or 'made from imported ingredients' - as I think a few seem to slip through our labelling laws.

Maybe you have a dairy or fructose intolerance as well as Coeliac ?

Maybe the corn was too hard to digest ? Was the corn buttered at the stall ? What else had they used that butter for , and the knife ? Was it real butter or a blend ?

Did everyone in the house eat gluten-free ? Could it be cc from bench tops/ plates etc?

ang1e0251 Contributor
ang1e0251
Posted

Dairy, sure but you've been having it. Try to give it up for a few days and see.

The orange juice doesn't seem like it could have gluten in it but I can tell you, in the beginning I couldn't handle any fruit. Just too much on my sensitive system. Now I can eat any kind again.

I would wonder about the corn.. In the 60's when we sold corn on the cob at fairs, we also served it on the stick and it was deep fried!! Sounds icky now but it was delicious and we sold a lot. In the fryer next to it, we cooked corn dogs. Believe me, there was major CC!

Just be aware when eating out that the way a food is cooked is just as important as what's in it.

Billygean Apprentice
Billygean
Posted

Butter from the marketplace. They will undoubedtly have spread butter on bread and dipped the knife back in. Our butter is full of my boyfriend's crumbs so I have my own!

suemorton Newbie
suemorton
Posted

Hi! Between teh french dressing, margarine and the grill - all or some of them could have affected you.....the thing I'm finding most difficult is the cross contamination on the grills - cause you can never (I find anyway) get them completely spick and span.........I have a list of the safe/unsafe foods you can and can't eat. If anyone's interested, please feel free to email me at jamiensue@hotmail.com and I can send the attachments to you!

Take care,

Sue

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. JudyLou
      - JudyLou replied to JudyLou's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      7

      Seeking advice on potential gluten challenge

      Thank you so much @knitty kitty! My feet aren’t dry or ashy and I don’t have a rash that gets scaly. It’s like very itchy/burning vesicles that are symmetrical - on both arms, both legs, etc. They actually feel better in direct sunlight as long as it isn’t really hot or I’m not exercising outside, but gets worse if I sweat (especially if the area is covere...
    2. knitty kitty
      - knitty kitty replied to JudyLou's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      7

      Seeking advice on potential gluten challenge

      Welcome, @JudyLou, Your rash sounds very similar to the one I experienced. Mine was due to a deficiency in Niacin B3, although I had deficiencies in other nutrients as well. Celiac disease causes malabsorption of all the essential nutrients, but eating a poor diet, taking certain medications, or drinking alcohol can result in deficiency diseases outside...
    3. Wheatwacked
      - Wheatwacked replied to Mark Conway's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      Have I got coeliac disease

      This doctor is obviously under educated about Celiac Disease. Deficiencies that can cause oral thrush (Candidiasis) mouth ulcers: Thiamine B1 B12 Folate Zinc Vitamin C B2 B6 Iron Malabsorption Syndrome is often co-morbid with Celiac Disease causing multiple deficiencies of the essential vitamins...
    4. Jmartes71
      - Jmartes71 posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      0

      Gluten tester

      I saw the thing for testing for gluten when at public places.I absolutely love but I wonder if they would come up with a bracelet or necklace that can detect gluten in the air.I would LOVE that, i know i get debilitating migraine from smelling gluten wheat what have you, all I know is when I go into places like Chevron- gluten Subway, migraine, Costco that...
    5. JudyLou
      - JudyLou replied to JudyLou's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      7

      Seeking advice on potential gluten challenge

      Oops! @Staticgypsy, I’ll get the book! Thank you!
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,152
    • Most Online (within 30 mins)
      7,748
    SinnamonToasty
    Newest Member
    SinnamonToasty
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • JudyLou
      Seeking advice on potential gluten challenge

      By JudyLou · Posted

      Thank you so much @knitty kitty! My feet aren’t dry or ashy and I don’t have a rash that gets scaly. It’s like very itchy/burning vesicles that are symmetrical - on both arms, both legs, etc. They actually feel better in direct sunlight as long as it isn’t really hot or I’m not exercising outside, but gets worse if I sweat (especially if the area is covered up). It’s not usually on the outside of my elbows and knees which seems more typical of dermatitis herpetiformis (unless it spreads there). It tends to first hit the inside of those areas. Interestingly, twice the rash broke out soon after eating an unhealthy meal and having an alcoholic drink (I only drink a few times a year, no more alcohol content than a glass of wine).  So I wonder if there is a connection. I’m halfway considering doing a gluten challenge for a few months to see what happens, knowing I can stop if I have any symptoms, and asking for a full celiac disease panel at the end. I really appreciate your thoughts! 
    • knitty kitty
      Seeking advice on potential gluten challenge

      By knitty kitty · Posted

      Welcome, @JudyLou, Your rash sounds very similar to the one I experienced.  Mine was due to a deficiency in Niacin B3, although I had deficiencies in other nutrients as well.  Celiac disease causes malabsorption of all the essential nutrients, but eating a poor diet, taking certain medications, or drinking alcohol can result in deficiency diseases outside of Celiac, too.  Symptoms can wax and wane depending on dietary intake.  I knew an alcoholic who had the "boots" of Pellagra, which would get worse when he was drinking more heavily, and improve when he was drinking less.   Niacin deficiency is called Pellagra.  Symptoms consist of dermatitis, diarrhea, dementia, and death (the four D's).  A scaly rash on the feet and hands and arms are called the "boots" and "gloves" of Pellagra.  Darkened skin around the neck exposed to the sun is Casal's necklace.  Poor farmers with niacin deficient diets were called "red necks" because of this.    Does your rash get worse if you're in the sun?  Mine did.  Any skin exposed to the sun got blistered and scaly.  Arms, legs, neck, head.  Do you have dry, ashy skin on your feet?  The itchiness was not only from the rash, but neuropathy.   My doctors were clueless.  They didn't put all my symptoms together into the three D's.  But I did.  I'd learned about Pellagra at university.  But there weren't supposed to be deficiency diseases anymore in the developed world.  Doubtful it could be that simple, I started supplementing with Niacin and other essential nutrients.  I got better.   One of Niacinamide functions is to help stop mast cells from releasing histamine.  Your allergist gave you doxepin, an antihistamine which stops mast cells from releasing histamine.   Since you do have a Celiac gene, staying on the gluten free diet can prevent Celiac disease from being triggered again.   Interesting Reading: These case studies have pictures... Pellgra revisited.  https://pmc.ncbi.nlm.nih.gov/articles/PMC4228662/ Steroid-Resistant Rash With Neuropsychiatric Deterioration and Weight Loss: A Modern-Day Case of Pellagra https://pmc.ncbi.nlm.nih.gov/articles/PMC12532421/#:~:text=Figure 2.,(right panel) upper limbs.&text=The distribution of the rash,patient's substantial response to treatment.   Cutaneous signs of nutritional disorders https://pmc.ncbi.nlm.nih.gov/articles/PMC8721081/#:~:text=Additional causes of yellow skin,the clinical features of Kwashiorkor.   Hello, @Staticgypsy, I would not recommend cutting so many nutritious foods out of ones diet.  Oxalates can cause problems like kidney stones, but our bodies can process oxalates out of our systems with certain vitamins like Vitamins A and D and Pyridoxine B 6.   People with Celiac disease are often low in fat soluble vitamins A and D, as well as the water soluble B vitamins like Pyridoxine B 6.  Focus on serving your granddaughter nutrient dense meals to ensure she gets essential vitamins and minerals that will help her grow. Micronutrient inadequacy and urinary stone disease: an analysis of the National Health and Nutrition Examination Survey 2007-2018 https://pubmed.ncbi.nlm.nih.gov/36976348/ Multivitamins co-intake can reduce the prevalence of kidney stones: a large-scale cross-sectional study https://pubmed.ncbi.nlm.nih.gov/38564076/
    • Wheatwacked
      Have I got coeliac disease

      By Wheatwacked · Posted

      This doctor is obviously under educated about Celiac Disease. Deficiencies that can cause oral thrush (Candidiasis) mouth ulcers: Thiamine B1 B12 Folate Zinc Vitamin C B2 B6 Iron Malabsorption Syndrome is often co-morbid with Celiac Disease causing multiple deficiencies of the essential vitamins and minerals.  Low or deficient  Vitamin D is almost always found in undiagnosed Celiac Disease. "Over 900 genes have been reported as regulated by vitamin D"  Possible Role of Vitamin D in Celiac Disease Onset  "The overall prevalence rate of vitamin D deficiency was 41.6%, with the highest rate seen in blacks (82.1%), followed by Hispanics (69.2%)."    Prevalence and correlates of vitamin D deficiency in US adults
    • Jmartes71
      Gluten tester

      By Jmartes71 · Posted

      I saw the thing for testing for gluten when at public places.I absolutely love but I wonder if they would come up with a bracelet or necklace that can detect gluten in the air.I would LOVE that, i know i get debilitating migraine from smelling gluten wheat what have you, all I know is when I go into places like Chevron- gluten Subway, migraine, Costco that food smell of nasty gluten- migraine and same with Walmart subway.I absolutely HATE im that sensitive, my body reacts.Sadly medical hasn't taken core issue of celiac being an issue considering glutenfree ever since 1994 and in their eyes not because they didn't diagnose me. I am and wish I wasn't. If there was a detector of gluten in the air it would make a world of difference. 
    • JudyLou
      Seeking advice on potential gluten challenge

      By JudyLou · Posted

      Oops! @Staticgypsy, I’ll get the book! Thank you! 
×
×
  • 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.