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

Orgran(spelling?)buckwheat Pancakes And Other Questions


Nicole H.

Recommended Posts

Nicole H. Explorer

So I bought Orgran(The Australian company) buckwheat pancake mix. I was very excited and they tasted great. But I felt sick a couple hours after I ate them. I let it go because quite frankly Im getting sick of freaking out about getting glutened. I had some for breakfast the next morning and a couple hours later again felt sick. So im thinking it was them?! The only other thing could be some quinoa pasta salad my mom made for me. Everything in it was gluten free. But the next day she said she wasnt sure if she used the same spoon to mix the pasta's. (she was making non gluten free pasta salad as well and used a wooden spoon for both, but she wasnt 100% sure if she did that or not.) So, ironically I had my 6 month doctors appt with my gastro yesterday for blood work to check my numbers. I explained everything to him and now hes doing a stool study on me. He always says hes not worried about me because of what he saw in my colonoscopy and endoscopy. He said everything looked perfect except for the fact that my villi were somewhat damaged to show evidence of celiac. So, sorry for all the info but im thinking, what else could it be?! grr, a little frustrated...thanks for listening!


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



Celiac.com Sponsor (A8-M):



Nicole H. Explorer
So I bought Orgran(The Australian company) buckwheat pancake mix. I was very excited and they tasted great. But I felt sick a couple hours after I ate them. I let it go because quite frankly Im getting sick of freaking out about getting glutened. I had some for breakfast the next morning and a couple hours later again felt sick. So im thinking it was them?! The only other thing could be some quinoa pasta salad my mom made for me. Everything in it was gluten free. But the next day she said she wasnt sure if she used the same spoon to mix the pasta's. (she was making non gluten free pasta salad as well and used a wooden spoon for both, but she wasnt 100% sure if she did that or not.) So, ironically I had my 6 month doctors appt with my gastro yesterday for blood work to check my numbers. I explained everything to him and now hes doing a stool study on me. He always says hes not worried about me because of what he saw in my colonoscopy and endoscopy. He said everything looked perfect except for the fact that my villi were somewhat damaged to show evidence of celiac. So, sorry for all the info but im thinking, what else could it be?! grr, a little frustrated...thanks for listening!

So good news! my Ttg came back 4! and my stool study came back normal! :) yay...so now I will have to keep it up!

Archived

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

  • 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. - Mettedkny replied to hjayne19's topic in Traveling with Celiac Disease
      5

      Mallorca Guide

    2. - cristiana replied to Charlie1946's topic in Related Issues & Disorders
      40

      Severe severe mouth pain

    3. - knitty kitty replied to Charlie1946's topic in Related Issues & Disorders
      40

      Severe severe mouth pain

    4. - knitty kitty replied to Jmartes71's topic in Related Issues & Disorders
      1

      New issue

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,087
    • Most Online (within 30 mins)
      7,748

    kk007
    Newest Member
    kk007
    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

    • Mettedkny
      You already got some great recommendations. Just want to second that Mallorca (and Spain in general) is one of the best and easiest places for celiacs to travel. I have been to Mallorca multiple times and have never experienced any cross contaminations and there are SO many easy to buy options in regular supermarkets. Hope you have a wonderful trip.
    • cristiana
      I agree.  If someone has Barrett's Esophagus, at least here in the UK, as I understand it under normal circumstances a PPI needs to be taken long term (or similar medication).  I have two friends with this.  The PPI it does have side effects but they still have to take it.  
    • knitty kitty
      Do talk to your doctor about making changes to your medication.    I'm not a medical doctor.   I'm a microbiologist.  I studied nutrition before switching to microbiology because I was curious what vitamins were doing inside the body. I would hate to give advice that jeopardizes your health, so do discuss things with your doctor.   
    • knitty kitty
      @Jmartes71, Sorry you've been feeling so poorly.   Are you taking any medication to treat the SIBO?   Are you taking any Benfotiamine?  Benfotiamine will help get control of the SIBO.  Thiamine deficiency has symptoms in common with MS. Have you had your gas appliances checked for gas leaks and exhaust fume leaks?  Carbon Monoxide poisoning can cause the same symptoms as the flu and glutening.  Doctors have to check venous blood (not arterial) for carbon monoxide.  Are other inhabitants sick, or just you?  Do they leave the house and get fresh air which relieves their symptoms?  
    • knitty kitty
      European wheat is often a "soft wheat" variety which contains less gluten than "hard wheat" varieties found in the States.   In European countries, different cooking methods and longer  fermentation (rising or proofing) times allow for further breakdown of gluten peptides. Wheat in the States is a blend of hard and soft wheat.  Gluten content can vary according to where the wheat was grown, growing conditions, when harvested, and local preference, so a blend of both hard and soft wheat is used to make a uniform product.   I moved around quite a bit as a child in a military family.  I had different reactions to gluten in different areas of the country every time we moved.  I believe some wheat breeds and blends are able to provoke a worse immune response than others.   Since European soft wheat doesn't contain as much gluten as American wheat, you may try increasing your intake of your soft wheat products.  A minimum of ten grams of gluten is required to get a sufficient immunological response so that the anti-gluten antibodies leave the intestines and enter the bloodstream where they can be measured by the tTg IgA test.  Your whole wheat bread may only have a gram of gluten per slice, so be prepared...  
×
×
  • 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.