Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

Wheat Allergy Vs celiac disease


Chev

Recommended Posts

Chev Newbie

I am confused. I have been on a gluten free diet , or trying to be on one, for almost a year. I swear i felt stronger before this diet. I sometimes think i may just have a wheat allergy and not celiac disease as i just sneeze, cough, breakout in my face and get sinus issues if i eat bread or pasta and so forth. However, I got low on nutrients when i cut out the breads and cereals and was told to eat brown rice and more protein. I got better after eating more of that stuff to replace the wheat in my diet. I got the worst gas after that which lasted like almost a month. I thought it was celiac disease again but found out after that it as the pro-biotic vitamins (multibionta) that had caused it. After cutting the tabs out and finally eating some raw garlic to kill those suckers (pro-biotics), i finally got rid of the gas just like that!

So, all that to say this, Could i just be allergic to wheat and not gluten? Whenever I got sick was when i ingested something that actually had WHEAT Flour in it. In the beginning before i even knew about celiac disease I actually switched to Barley flour and was doing quite well my face even cleared up. I live in the Caribbean and I feel so alone as no one here seems to really make time for this stuff. If any Caribbean people out there please give me a heads up on which island is best for this stuff.

thanks


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



Celiac.com Sponsor (A8-M):



mushroom Proficient
I am confused. I have been on a gluten free diet , or trying to be on one, for almost a year. I swear i felt stronger before this diet. I sometimes think i may just have a wheat allergy and not celiac disease as i just sneeze, cough, breakout in my face and get sinus issues if i eat bread or pasta and so forth. However, I got low on nutrients when i cut out the breads and cereals and was told to eat brown rice and more protein. I got better after eating more of that stuff to replace the wheat in my diet. I got the worst gas after that which lasted like almost a month. I thought it was celiac disease again but found out after that it as the pro-biotic vitamins (multibionta) that had caused it. After cutting the tabs out and finally eating some raw garlic to kill those suckers (pro-biotics), i finally got rid of the gas just like that!

So, all that to say this, Could i just be allergic to wheat and not gluten? Whenever I got sick was when i ingested something that actually had WHEAT Flour in it. In the beginning before i even knew about celiac disease I actually switched to Barley flour and was doing quite well my face even cleared up. I live in the Caribbean and I feel so alone as no one here seems to really make time for this stuff. If any Caribbean people out there please give me a heads up on which island is best for this stuff.

thanks

I know someone who cannot eat wheat but claims that rye and barley don't bother her. I don't know if she has ever been tested for celiac. For what it's worth.... She also cannot eat potato. Have you ever actually been tested for celiac, or maybe since you live in the Caribbean there is no testing available there???

seashele2 Newbie
I am confused. <cropped>

So, all that to say this, Could i just be allergic to wheat and not gluten? Whenever I got sick was when i ingested something that actually had WHEAT Flour in it. In the beginning before i even knew about celiac disease I actually switched to Barley flour and was doing quite well my face even cleared up. I live in the Caribbean and I feel so alone as no one here seems to really make time for this stuff. If any Caribbean people out there please give me a heads up on which island is best for this stuff.

If you can tolerate barley flour, then you are probably not celiac. From a non-medically tested observation, you are probably just allergic to wheat. If you were celiac, you would react equally to the proteins in wheat, barley and rye.

The only way to tell for sure is to go back to eating all of it and be tested, via labs and endoscopy. Short of that, if eating barley doesn't bother you, go with the idea that you have a wheat allergy and just avoid that. A wheat allergic person's food selections are vastly increased in the U.S. over a celiac's choices. I wish that's all I had to avoid!

~Michelle~

ravenwoodglass Mentor

An allergist should be able to tell you whether you have a true allergy to wheat. I am assuming you were diagnosed with celiac. The sudden additon of more fiber in our diets, like when you added in the brown rice can cause us to develop more gas until our body adjusts to the added fiber. Increasing it slowly can help. I am glad you were able to figure out that the probiotics were bothering you. I usually go with yogurt and saurkraut when I feel I might need probiotics instead of the pill form. For me that seems to work.

One other note, I think some of us, myself included, can have different symptoms from the different glutens. Barley for me cause tooth and jaw pain that wheat does not and the GI symptoms are milder than they are with wheat unless I continue it daily for a while.

Chev Newbie
An allergist should be able to tell you whether you have a true allergy to wheat. I am assuming you were diagnosed with celiac. The sudden additon of more fiber in our diets, like when you added in the brown rice can cause us to develop more gas until our body adjusts to the added fiber. Increasing it slowly can help. I am glad you were able to figure out that the probiotics were bothering you. I usually go with yogurt and saurkraut when I feel I might need probiotics instead of the pill form. For me that seems to work.

One other note, I think some of us, myself included, can have different symptoms from the different glutens. Barley for me cause tooth and jaw pain that wheat does not and the GI symptoms are milder than they are with wheat unless I continue it daily for a while.

Thank you guys so very much. This iste is a real help as where i live, this is not something people really know about.

Thanks

Chev Newbie
I know someone who cannot eat wheat but claims that rye and barley don't bother her. I don't know if she has ever been tested for celiac. For what it's worth.... She also cannot eat potato. Have you ever actually been tested for celiac, or maybe since you live in the Caribbean there is no testing available there???

That's the thing I am not aware of testing down here. i am going to do some blood work tho to test to make sure i do not have any deficiencies. I will try also to find out somehow!

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,937
    • Most Online (within 30 mins)
      7,748

    Janine Marie
    Newest Member
    Janine Marie
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • cristiana
      Great advice from @trents.  A couple of other tips. Firstly, always try to have a good stock of gluten-free alternatives in the house so you aren't tempted to give in when there is nothing else available. Secondly,  as you will have noticed, gluten-free bread does taste quite different from regular bread.  But I think it was my GP who said making toast with it makes it taste much more like the usual stuff - and I would agree there. If you haven't already I suggest you give it a try. But remember, you will either need to toast it under a clean grill, or your Mom will need to buy you your own dedicated gluten-free toaster.
    • trents
      Welcome to the forum, @Crossaint! Are you living in the same home with your mother? Your experience with the cravings is very common in the celiac community, especially among the recently diagnosed. It might surprise you to hear this but gluten has addictive qualities much like opiates. It plugs into the same pleasure sensors as gluten in the brain and so for some people, there can be a significant withdrawal experience. It usually begins to subside in a matter of weeks but is perpetuated with inconsistency.  I think three major things need to happen for your to get on top of this: 1. You need to understand that more is at stake here than the number of bathroom trips you make if you can't stick to your gluten free diet. There can be some serious long-term health consequences such as osteoporosis, neurological damage, a host of medical conditions related to poor vitamin and mineral absorption and even small bowel lymphoma.  2. You need to help your mom understand how serious this is and how important it is to your long term health to be consistent in eating gluten free. Both you and she need to understand that celiac disease is not just a matter of inconvenience or discomfort from a little GI distress. It is an autoimmune disease that causes inflammation and damage to the lining of the small bowel that can have serious health consequences over time. 3. You need to redirect your mom's baking skills toward creating delicious gluten-free creations. Challenger her with it. Gluten-free does not have to mean "it tastes awful!" One good place to start is with a good gluten-free carrot cake recipe. Another is gluten-free zucchini bread. These are two things that taste just as good made with gluten-free flour as they do with wheat flour. There are a ton of good gluten-free recipes on the Internet. Not everything can be made to taste as good with gluten free ingredients as it does with wheat flour but many things are pretty close. And you know what? After a while, you adjust and many gluten-free foods become the new norm for you. You don't miss the wheat ones so bad anymore. Yes, you may still have flashbacks of "I remember what this or that wheat thing used to taste like and I really miss it" but not so often as time goes on. Check out the relevant sections on this forum for some good recipes and get your mom going on it for the sake of her kid.
    • Crossaint
      Was recently diagnosed with Celiac after almost 16 years of suffering. The first week gluten free was amazing, my brain was working, i wasnt as bloated, i even started to not have to use the toilet 12 times in an hour. Excellent! But i keep having uncontrollable cravings for gluten. My mom is an amazing baker, woth no sympathy for my weakness and live for food, so of cohrse i ended up eating a bunch of gluten today. i dont know how to stop, i know its poison but at the end of the day i just feel like i need it. Will be re attempting gluten free tomorrow, but im scared that i wont be able to stop myself from eating the deliciously poisonous devil that gluten is. 😞
    • Awol cast iron stomach
      I wanted to say hello, and add that  early in eating gluten free I had  to avoid processed foods due to too many ingredients. I also had additional intolerances that needed time to subside. My team suggested I limit gluten free processed foods, as I was having issues with items with too many ingredients. I see Trents explained some of the culprits when he responded.  I found it helpful to go whole foods  diet. When I need inspiration I found Paleo and AIP (Autoimmune Protocol) recipes helpful to offer variety to my palate.  Often our bodies in the early stages prefer we go whole foods/ minimal processed foods. In turn, I realized I prefer freshly made salad dressing which I still make to this day. My pocketbook also finds making my own has its benefits.    Best wishes.  
    • Wheatwacked
      As @trents stated the pancreas does not produce lactase enzyme.  Most humans lose the ability to create enough lactase.  Some say milk is only for babies. But, by eating brined fermented foods like dill pickles and sourkraut, the Lactobacillus from these foods set up colonies in your gut and excrete lactase so we can eat dairy.  Most pickles sold in supermarkets are quick pickled, the vinegar gives them the texture and taste, but not the nutritional benefits.  Vinegar's acidity can inhibit or even kill Lactobacillus strains.  They need to be salt fermented.  And antibiotics kill them along with their prescribed target.  I used to make my own.  It takes about 10 days, depending on the sourness and crunchiness you prefer, then store in the fridge.  Bubbies Kosher Dill pickles and Ba-Tampte are the one's my Publix carries in the refrigerate area.  Never both at the same time though.  And there's Katz's Delicatessen in NY will ship.  I loved everything at Katz's. Naturally Fermented Pickles [The Complete Guide] Regarding the fats in milk.  Commercial dairies use additives to the feed to increase milk volume and milkfat.  Unfortunately the fat added are the C:16 fats but not the C:18 healthy fats, giving commercial dairies milk an omega 6:3 ratio of 5:1, inflammatory.  Organic milk's (30% pasture fed) ratio is 3:1 and Grassfed milk is 1:1.  Grass fed (pasture fed) milk in my opinion tastes much better, and is less inflammation.  It tastes so good, like the milk the milkman delivered to us in the fifties.  Another case of how overprocessed our food is today.  Even the 0%Fat Grassmilk tastes good. Only Ireland and New Zealand produce mostly pasture fed milk commercially.
×
×
  • Create New...