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Lizajp9

Eating Gluten In Mexico

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I recently traveled to Mexico and ate pretty much everything on the menu at the resort. I know that most Mexican food is gluten free to begin with, but I did eat a little bit of bread & pasta. But something strange happened (or didn't happen). I had absolutely no ill effects from eating gluten there. Could it be that the US uses mostly GM wheat and Mexico doesn't? Or could there be other issues here? I was just wondering....

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With all due respect Liza, this is the Celiac Disease and Gluten-Free Forum. We are commited (not by choice) to totally abstaining from ingesting gluten for the rest of our lives, regardless of the country we happen to be in. Bread is bread. Pasta is pasta. There is no difference between Mexican and US wheat. They both contain gluten.

Although I haven't tried it, I understand it is possible for some Celiacs to ingest gluten without any obvious symptoms. It is definately not advisable however, and to do so could cause damage to our internals.

best regards, lm


gluten-free 12-18-06

colonoscopy, upper GI
blood, urine, stool tests, prometheus panel
positive endoscopy/positive duodenal biopsies (severe villous atrophy, high intraepithelial lympocytes)
diagnosed celiac disease by Gastroenterologist Andrew R. Gottesman, 12-18-06

"Sobriety sucks. That's why they invented booze in the first place." Denis Leary - Rescue Me

Beware the chocolate of Chiapa

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Bread is bread. Pasta is pasta. There is no difference between Mexican and US wheat. They both contain gluten.

I've actually heard there can be a difference (not that I'm advocating eating any sort of wheat or gluten). I don't have direct sources to quote but maybe others here do.


"Let food be thy medicine, and let thy medicine be food." - Hippocrates

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I've actually heard there can be a difference (not that I'm advocating eating any sort of wheat or gluten). I don't have direct sources to quote but maybe others here do.

The only difference is that some wheat may contain less gluten that others but that is usually the result of hybridization or modifying the plant. Gluten is gluten is gluten and whatever amount eaten by someone with Celiac/GS is an absolute no-no, unless you are into damaging your intestinal tract. It is never OK to go on vacation and eat whatever you want. As far as not reacting, some people are asymptomatic to begin with so that is nothing unusual.

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Oh but I have had symptoms for the past 4 years or so. But I haven't been to a dr. to be tested yet. I understand that you have to be eating gluten in order to get a postitive result. I have been trying to stay on a gluten-free diet and felt 100% better within a few days. I just thought it was wierd that in Mexico I was able to eat gluten without the gas/bloating & diarrhea that normally accompanies it. But I'm back on track now. I will probably have to start eating it again before I go for the test. And I realize that one has to follow this diet for life.

Thanks

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https://www.celiac.com/articles/21836/1/Pat...adin/Page1.html could be. There are also some other articles about making a gene-modified non-toxic wheat they think many celiacs will be able to tolerate, but they point out that different celiacs react to different gliadins.

gluten-free since may 06 after neg. biopsy symptoms went away and DH symptoms which I had since 03 got gradually better.

daughter officially diagnosed celiac and casein intolerant.

non-DQ2 or DQ8. Maybe DQ1? Updated: Yes, double DQ5

Hypothyroid since 2000, thyroxine first started to work well 06 on a low-carb and gluten-free diet

Lost 20 kg after going gluten-free and weighing 53 kg now. neg. biopsy for DH. Found out afterwards from this forum that it should have been taken during an outbreak but it was taken two weeks after. vitaminD was 57 nmol/l in may08)

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Oh but I have had symptoms for the past 4 years or so. But I haven't been to a dr. to be tested yet. I understand that you have to be eating gluten in order to get a postitive result. I have been trying to stay on a gluten-free diet and felt 100% better within a few days. I just thought it was wierd that in Mexico I was able to eat gluten without the gas/bloating & diarrhea that normally accompanies it. But I'm back on track now. I will probably have to start eating it again before I go for the test. And I realize that one has to follow this diet for life.

Thanks

Now that I think back on my own experience, it occurred to me that many of my symptoms changed over time. For the first 15 years or so, I had excruciating stomach pain after eating but no diarrhea.

That didn't kick in until the week I got really sick and started my dramatic weight loss. It was really weird that the stomach pain went away towards the end but maybe once all the villi are gone, who knows? :( It could also be that because you were on vacation and relaxed, the symptoms were not as dramatic? This is a weird disease with many variations so I am never surprised anymore at what people tell me.

I hope you get tested soon so you won't be damaging yourself unnecessarily. Do you feel you need a confirmed diagnosis to stay on the diet? It sounds like you have figured out what the problem is already! Good luck to you and I hope you find the answers you are looking for.

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It is possible to not have symptoms after ingesting gluten. I don't know myself because any little bit and I'm sick for a week. However, my Mom occasionally "cheats" and won't get sick.

I wouldn't advise eating gluten because it can cause damage.

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