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Why Did I Have A Reaction

Chrissyb

By Chrissyb
in Coping with Celiac Disease

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Chrissyb Enthusiast
Chrissyb
Posted

Maybe somebody can help me figure this out. My stomach was just fine before I had lunch, then I ate a half an avocado and some plain tuna the was packed in water. Almost right away my stomach started to burn. I took a probotic but it still feels like it is on fire and that was 2 1/2 hours ago. I have never had a problem with either of those two foods before. The tuna I know was safe I read the can before I opened it. Just packed in water. I put lime juice on the avocado which I always do.

Was it the combo of the two that didn't mix? UGH. I hate having such a sensative stomach.

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sylviaann Apprentice
sylviaann
Posted
Maybe somebody can help me figure this out. My stomach was just fine before I had lunch, then I ate a half an avocado and some plain tuna the was packed in water. Almost right away my stomach started to burn. I took a probotic but it still feels like it is on fire and that was 2 1/2 hours ago. I have never had a problem with either of those two foods before. The tuna I know was safe I read the can before I opened it. Just packed in water. I put lime juice on the avocado which I always do.

Was it the combo of the two that didn't mix? UGH. I hate having such a sensative stomach.

Most mainstream tuna companies process tuna products with soy. You could be intolerant to soy. Tuna is also high in glutamic acid and some people react to this.

Sylvia Ann

taweavmo3 Enthusiast
taweavmo3
Posted

Sorry, I know how you feel. I have good 1-2 week stretch where I feel good, then something makes me sick. I've just gotten to the point where I don't even mention it anymore to my husband, I don't want to sound like a whiner. It is starting to take its toll though. I'm busy with the kids, so I don't have alot of time to eat anyway. I'm the size of a stick and need calories, but at the same time I don't want to feel crappy the next day so sometimes I just skip meals or eat rice.

Sorry, I totally whined on your post, lol. Anyway, tuna bothers me too. I think it is the soybean oil as well. So that would be my guess.....it's always something, isn't it??? Hope you feel better.

Chrissyb Enthusiast
Chrissyb
Posted
  • Author

If soy is starting to bother me I think I will just give up eating. I don't have the energy to read labels for one more thing I really don't.

JillianLindsay Enthusiast
JillianLindsay
Posted

You can always get allergy testing to see if soy is an issue. Also, if you got glutened recently or are still healing, then the high acid content in your lunch might have hurt your tummy. Hope you feel better soon!

If soy is starting to bother me I think I will just give up eating. I don't have the energy to read labels for one more thing I really don't.
Korwyn Explorer
Korwyn
Posted
If soy is starting to bother me I think I will just give up eating. I don't have the energy to read labels for one more thing I really don't.

Because I react so strongly to soy I have found that I can eat very few factory canned or processed meats. We buy fresh chicken, fish, beef, pork, spend a Saturday to BBQ, broil, or bake as appropriate, and the freeze meal sized portions. A single Saturday can prepare our lunches and dinner meat for a month or more when we do it ahead like that.

ang1e0251 Contributor
ang1e0251
Posted

I used to do once a month food prep. It was great during soccer season! Just doing all the meats is really a great idea. I usually do most of my week's cooking on the weekend but preparing the meat for a month is a fine idea.

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dilettantesteph Collaborator
dilettantesteph
Posted

Sometimes I have problems with citrus. Maybe it's a coating? Packed in straw? Citrus intolerance? I avoid it now.

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    • 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.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

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      Finding gluten free ingredients

      By trents · Posted

      Welcome to the forum, @Kara S! Warrior bread is a grain free bread product. Google it. There are commercial mixes available, I believe, Youtube videos and many recipes. 
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