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

Is Anyone Able To Explain This?

KLFrosty

By KLFrosty
in Introduce Yourself / Share Stuff

Recommended Posts

KLFrosty Newbie
KLFrosty
Posted

Hello all, this is my first post on these forums so please take it easy on me :lol: .

I guess I'll start from the beginning. About 2 months ago I came to the realization that I

might have a gluten intolerance because out of the blue, about a year ago, I noticed that certain foods like bread, cereal and pasta would all give me indigestion. When this indigestion first started I had no idea about gluten intolerance and just continued eating my regular diet. Around the time that I turned 22 I started to get curious about why this indigestion kept happening to me so I did what a lot of people on this site probably did and started googling.

After a little searching I came across the topic of gluten intolerance/celiac disease and began to wonder if this is what the problem was.

Now that I had a possible answer to my problem I decided to test it out so I went gluten "free" for a while and noticed that my indigestion problem disappeared. Now for my question. After discovering that I might have a gluten intolerance I noticed that certain foods that contain gluten didn't bother my digestive system while others did. For example kellogg's bran flakes, brand named breads (like wonder bread) and chef boyardee ravioli would all give me terrible indigestion but foods like Fiber1 cereal, bread (that was made fresh in a bakery), hamburgers (homemade and fast food) and spaghetti would not give me any digestion issues whatsoever. So I was wondering if anyone had an explanation for this "anomaly". Thanks in advance! :)

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

Celiac.com Sponsor (A8-M):


Jaded Newbie
Jaded
Posted
Hello all, this is my first post on these forums so please take it easy on me :lol: .

I guess I'll start from the beginning. About 2 months ago I came to the realization that I

might have a gluten intolerance because out of the blue, about a year ago, I noticed that certain foods like bread, cereal and pasta would all give me indigestion. When this indigestion first started I had no idea about gluten intolerance and just continued eating my regular diet. Around the time that I turned 22 I started to get curious about why this indigestion kept happening to me so I did what a lot of people on this site probably did and started googling.

After a little searching I came across the topic of gluten intolerance/celiac disease and began to wonder if this is what the problem was.

Now that I had a possible answer to my problem I decided to test it out so I went gluten "free" for a while and noticed that my indigestion problem disappeared. Now for my question. After discovering that I might have a gluten intolerance I noticed that certain foods that contain gluten didn't bother my digestive system while others did. For example kellogg's bran flakes, brand named breads (like wonder bread) and chef boyardee ravioli would all give me terrible indigestion but foods like Fiber1 cereal, bread (that was made fresh in a bakery), hamburgers (homemade and fast food) and spaghetti would not give me any digestion issues whatsoever. So I was wondering if anyone had an explanation for this "anomaly". Thanks in advance! :)

It could be that you have a "sensitvity" maybe you are not a "true celiac". maybe it's not gluten you are alergic to but maybe you are alergic to wheat or barrely or rye or maybe even yeast. I suggest talking to an alergist and getting tested.

KLFrosty Newbie
KLFrosty
Posted
  • Author
It could be that you have a "sensitvity" maybe you are not a "true celiac". maybe it's not gluten you are alergic to but maybe you are alergic to wheat or barrely or rye or maybe even yeast. I suggest talking to an alergist and getting tested.

Ah, thanks for your input. Maybe I should take a trip to the doctor.

CeliacAlli Apprentice
CeliacAlli
Posted
Hello all, this is my first post on these forums so please take it easy on me :lol: .

I guess I'll start from the beginning. About 2 months ago I came to the realization that I

might have a gluten intolerance because out of the blue, about a year ago, I noticed that certain foods like bread, cereal and pasta would all give me indigestion. When this indigestion first started I had no idea about gluten intolerance and just continued eating my regular diet. Around the time that I turned 22 I started to get curious about why this indigestion kept happening to me so I did what a lot of people on this site probably did and started googling.

After a little searching I came across the topic of gluten intolerance/celiac disease and began to wonder if this is what the problem was.

Now that I had a possible answer to my problem I decided to test it out so I went gluten "free" for a while and noticed that my indigestion problem disappeared. Now for my question. After discovering that I might have a gluten intolerance I noticed that certain foods that contain gluten didn't bother my digestive system while others did. For example kellogg's bran flakes, brand named breads (like wonder bread) and chef boyardee ravioli would all give me terrible indigestion but foods like Fiber1 cereal, bread (that was made fresh in a bakery), hamburgers (homemade and fast food) and spaghetti would not give me any digestion issues whatsoever. So I was wondering if anyone had an explanation for this "anomaly". Thanks in advance! :)

Not everyone that has celiac disease has the classic symptoms...they may also have the symptoms with only certain foods too..so you really should be tested.

OptimisticMom42 Apprentice
OptimisticMom42
Posted

Different foods have different amounts of gluten in them. As an example, I've read that whole wheat bread has more gluten than white bread. The amount of gluten it takes to cause a reaction is different for each of us. For some a bread crumb is a killer, others will take the bun off a hamburger and eat the meat. I'm from the "a crumb is a killer camp" and can't stand to watch my co-worker eat a newly bunless burger. I just know it cannot be ok for him to do that but ............ I'm not his Dr. or his Mom.

Also, most of us ate glutened foods and sustained damage to our intestines for years before we had obvious symptoms. Just because you aren't sick doesn't mean you aren't hurting yourself.

Hope this helps

RA

darlindeb25 Collaborator
darlindeb25
Posted
Also, most of us ate glutened foods and sustained damage to our intestines for years before we had obvious symptoms. Just because you aren't sick doesn't mean you aren't hurting yourself

For years, before I knew anything about gluten, I thought toast was my best friend. and all that time, I was feeding the monster. Of course, I craved bread, which is another symptom...craving the very thing you can't have! I never could pinpoint what was effecting me, I was sick nearly every night and some mornings...everything seemed to be an issue.

Just because you aren't sick doesn't mean you aren't hurting yourself

I think this is true for many still, even after going gluten free. It has been proven that many of our labeled "gluten free" foods still contain an amount of gluten that scientists feel is safe for us to eat. But is it? Who really knows what is "safe enough". I think as long as a person continues to eat gluten, they are doing harm to themselves.

Archived

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

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


  • Member Statistics

    • Total Members
      131,782
    • Most Online (within 30 mins)
      7,748
    BH1951
    Newest Member
    BH1951
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

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



  • Who's Online (See full list)

    • There are no registered users currently online
  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • nanny marley
      Manitol and mri

      By nanny marley · Posted

      Hi I've been told I need a MRI on my bowels , I was booked for a colonoscopy, but because of my sever back issues and trapped nerve it can't be done , the nurse told me I will have to have a manitol drink a hour before the scan , I'm just a bit worried has I have issues with sweeteners like even a little,  I get a weird throat and ears and I've read it is a similar substance , not sure if anyone has had one of these scans or could give me some advise on the drink prep thanks in advance 😄
    • Colleen H
      Ibuprofen

      By Colleen H · Posted

      Ok thank you.  Me either 
    • Colleen H
      Celiac attack confusion and anxiety

      By Colleen H · Posted

      Hi all ! Can a celiac attack be so intense that it causes your entire body to work in reverse? Meaning really bad pain,  neuropathy and muscle,  jaw pain,  the stomach issues , Horrible anxiety and confusion??  I had a Tums and you would think I ate poison. My jaw and stomach did not like it . Not the norm for me. Things that are simple are just out of control. Anyone ever have this happen??  I'm trying to figure out what I ate or did to bring on a celiac like attack. I had an idea before but yesterday I didn't have any gluten unless it was in a medication ?! Any positive suggestions ??  Thank you 
    • Scott Adams
      Gluten free stuff

      By Scott Adams · Posted

      The following two lists are very helpful for anyone who is gluten sensitive and needs to avoid gluten when shopping. It's very important to learn to read labels and understand sources of hidden gluten, and to know some general information about product labelling--for example in the USA if wheat is a possible allergen it must be declared on a product's ingredient label like this: Allergens: Wheat.      
    • trents
      Gluten free stuff

      By trents · Posted

      Tammy, in the food industry, "gluten free" doesn't mean the same thing as "no gluten". As Scott explained, the FDA (Food and Drug Administration) allows food companies to use the "gluten-free" label as long as the product does not contain more than 20 ppm (parts per million) of gluten. This number is based on studies the FDA did years ago to determine the reaction threshold for those with celiac disease. And the 20 ppm figure works for the majority of celiacs. There are those who are more sensitive, however, who still react to that amount. There is another, stricter standard known as "Certified Gluten Free" which was developed by a third party organization known as GFCO which requires not more than 10 ppm of gluten. So, when you see "GFCO" or "Certified Gluten Free" labels on food items you know they are manufactured with a stricter standard concerning gluten content. Having said all that, even though you may read the disclaimer on a food item that says the spices may contain wheat, barley or rye (the gluten grains), you should be able to trust that the amount of gluten the spices may contain is so small it allows the total product to meet the requirements of gluten free or certified gluten free labeling. I hope this helps.
×
×
  • 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.