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Chocolate!

Sulevismom

By Sulevismom
in Coping with Celiac Disease

Recommended Posts

Sulevismom Apprentice
Sulevismom
Posted

Hi all.

I've been gluten-free for the past 5 months, with accidents seeming to happen more frequently than I'd like. It seems that I get symptoms every time I eat chocolate. This discovery is very sad for me because I love chocolate. I've tried so so many different kinds, from many countries. Even those specifically labeled gluten free give me trouble. Is it possible to simply develop a chocolate allergy all of a sudden? Or is it a leaky gut issue? Will I ever be able to eat chocolate again? Please tell me yes!

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mommida Enthusiast
mommida
Posted

If you can't have chocolate, you can try carob for a replacement.

Mtndog Collaborator
Mtndog
Posted

Oh sadness- no chocolate? :( :( Could it be the type of chocolate you are eating? Have you tried Tropical Source (gluten and soy free)? What brands have you been eating? We must find you chocolate you can tolerate 9at least a wee bit!)

tarnalberry Community Regular
tarnalberry
Posted

Some people are sensitive to the caffeine, and some people are sensitive to the theobromine in the chocolate. It's possible for you to have an intolerance to chocolate itself. :(

Carob is a possible substitute, if you develop the taste for it.

hannahp57 Contributor
hannahp57
Posted

is there one thing in particular you have been eating? say m&ms or a certain brand of chocolate chips.

if you have tried many different chocolates with the same reaction then maybe chocolate is a no go, but i have had semi sweet carob chips and they are a pretty good sub, texture is different but we gluten intolerant! so qwe're used to it right? lol. i only used carob for a while then gave choc another shot with success. you might try using dark chocolate to see if it gives you the same issues

ang1e0251 Contributor
ang1e0251
Posted

Life without chocolate...........that would be sad. There must be some kind you can have. I'll look for some next time I'm out.

Do you have dairy? There was a time when I reacted to the dairy in milk chocolate.

Rudi Newbie
Rudi
Posted
Hi all.

I've been gluten-free for the past 5 months, with accidents seeming to happen more frequently than I'd like. It seems that I get symptoms every time I eat chocolate. This discovery is very sad for me because I love chocolate. I've tried so so many different kinds, from many countries. Even those specifically labeled gluten free give me trouble. Is it possible to simply develop a chocolate allergy all of a sudden? Or is it a leaky gut issue? Will I ever be able to eat chocolate again? Please tell me yes!

My wife LOVES chocolate and needs to have it quite often (sweet tooth)...except that she might have celia disease and be allergic to gluten...over the holiday we were at an Arts & Craft Festival and we stopped by the LARABAR booth and got their giveaways. We noticed the sign that said "GLUTEN FREE, SOY FREE, LACTOSE FREE"....they make chocolate candy!! My wife is happy!

website: Open Original Shared Link

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Juliebove Rising Star
Juliebove
Posted

I can't have chocolate because of GERD. Does a real number on me! I find every once in a while I can eat it and it's fine, but mostly no. I got over it.

Sulevismom Apprentice
Sulevismom
Posted
  • Author

Hi all, thanks for the support. Dairy seems to be fine with me, luckily. I'll try to find some carob (though, it's not as easy to find here in Europe). I do still have hope that I will find something that works for me. It's just quite disturbing every time I get a reaction!

babysteps Contributor
babysteps
Posted

Be cautious with carob the first time - if it is the theobromine that you react to in chocolate, you may also react to carob since carob has no caffeine but does have theobromine.

I get buzzy and cranky on both carob and chocolate (plus D if I eat more than half an ounce or so) which makes me think I have a theobromine issue. But easy enough to avoid, and half an ounce of chocolate at breakfast once in a while is a nice treat!

Good luck! Hope the carob works for you.

VioletBlue Contributor
VioletBlue
Posted

I understand your frustrations. Chocolate affects my mood, so I eat very little of it, small amounts once a week maybe. It doesn't matter what type, who the maker is; it messes with my brain chemistry in a bad way.

Carob . . . well, it's brown. Also raw carob powder stinks to high heaven so keep it in an air tight container if you buy some. I've tried cooking with it and don't see the point.

There is a coffee bean known as Mocha Java Sanani that when ground and brewed has a similar taste on some level as chocolate. It does not have chocolate in it, but leaves an after taste very close to chocolate. I placate myself with that when I can find it :)

dilettantesteph Collaborator
dilettantesteph
Posted

I'll second the person who said Tropical Source. Their chips are the only chocolate I've found that I can eat, and believe me, I've tried many. I love chocolate.

ilikechaitea04 Newbie
ilikechaitea04
Posted
Hi all.

I've been gluten-free for the past 5 months, with accidents seeming to happen more frequently than I'd like. It seems that I get symptoms every time I eat chocolate. This discovery is very sad for me because I love chocolate. I've tried so so many different kinds, from many countries. Even those specifically labeled gluten free give me trouble. Is it possible to simply develop a chocolate allergy all of a sudden? Or is it a leaky gut issue? Will I ever be able to eat chocolate again? Please tell me yes!

I have experienced something similar. I used to eat chocolate 24/7 then went on the gluten-free diet/yf diet for 2 months and now i can't eat it without getting a rash. Why? Because with Celiac when your intestines get damaged from gluten the proteins break this barrier in your intestinal lining- allowing more foods to get through deep into your system without passing through all the proper filtration. This means more reactions from other foods because other foods are getting through this barrier wihtout being filtered through and broken down properly first so that your body can absorb it properly.

As your intestines heal though and the barrier builds up again you may be able to eat chocolate again! Til then I like to use Now brand carob powder for my chocolate recipes. It takes some getting used to but I've grown to really like it for my sweet treats.

momxyz Contributor
momxyz
Posted

ok today was the first day in just about 6 weeks on this diet that I had a craving I almost couldn't resist.

And it was for chocolate.

I have been so good (really Santa Claus!)

Is there ANY form of chocolate I can have?

doesn't have to be dairy free, just gluten free...

mysecretcurse Contributor
mysecretcurse
Posted

I had to stop eating chocolate awhile ago because all I had available to me in my former area was the Hersheys kind.. which we all know about Hersheys. It was giving me reactions and at first i thought it was because they had some unlabeled gluten in them or something but then I began connecting my reactions to a milder than gluten although still bad dairy sensitivity.. so I stopped all dairy and chocolate. BUT! Recently I've discovered the "enjoy life" brand of chocolate chips which are dairy, soy and gluten free and SO good! So now I'm back to munching on chocolate throughout the day, NO reactions and a happy tummy = happy me. :)

Enjoy life. That is a really good brand, good cookies too.

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    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
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    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
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      High DGP-A with normal IGA

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      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
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