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

2 Sons With Food Allergies?


rysmom

Recommended Posts

rysmom Rookie

Hi everyone! I first want to thank everyone who has helped me throughout the years with my first celiac son. Your info has been a true lifesaver! He has been gluten free for 3 years now and I feel confident in the gluten free lifestyle or at least I thought I did :-) until son #2 came along....DS2 is now 1 year and I think I am having food allergies with him as well. I am not so sure that they are gluten issues but b/c you have all been so helpful & knowledgable in the past I was hoping for the same this time around....TIA and thanks for listening!

When ds2 was newborn, he was diagnosed with having milk protein and soy protein allergies and had to be put on Similac Alimentum formula. Once he started that formula it was like I had a new baby, no more crying...just a happy happy baby. At about ten months old, we started to wean him off the Alimentum and onto Similac Sensitive. The doctor said he should have outgrown his "sensitivities" and will be fine. Before this, we were beginning to feed him solid foods, of course. However, with solids we were trying to avoid gluten just to be on the safe side but were not perfect.

I was noticing that glutenfree foods are not always softer foods so I began to get a little bit relaxed with ds2 about glutenfree and gave him more gluten. (ritz crackers, gerber graduates puffs, etc...)

Now, all of a sudden, we are noticing a horrible diaper rash. Not really more poopy diapers like w/ ds1. But, we immediately have taken ds2 off of all gluten. He has been gluten free for about 2 weeks now. The diaper rash is getting better but it is not gone. I am still worried. I am really thinking that it is the formula and he has a different allergy than ds1. I think maybe he is still sensitive/allergic to milk or soy or both.

I really do not know and that is why I am posting here. I wanted to get some advice and do some research before I bring him to the doctors. I always like to have my own knowledge on my side before blindly asking the doctors.....

Thank you for reading my post!

:-) Ry'sMom


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



Celiac.com Sponsor (A8-M):



nmlove Contributor

I'd go back to what you were feeding him before the problems started. He's a year so he really doesn't need formula, right? I breastfeed so I don't know how long formula goes for. Though I do know it's the main nutrition for the first year. What if you weaned him entirely off formula now or just go back to the original brand?

Then, slowly make changes. Add one type of food, not multiple that'll confuse results. Ritz crackers obviously have wheat but I'm sure they contain dairy or soy. Seems like any processed food contains one or the other! (I'm currently dairy/soy free because of breastfed dd.) For gluten, try Cheerios or some cream of wheat or something. Then after a few weeks (yes, I'd wait that long because I'd hate to start the process over!) try some soy or dairy. Keep it simple. Just a sippy cup of milk or soymilk (keep it plain so nothing else is interfering). If allergic, he won't need a large amount to bother him.

Good luck! By the way, 10 months isn't a magical number to outgrow a sensitivity. From what I understand it can take up to three years. And if it still bothers them at 3 chances are it's with them for life.

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Scott Adams replied to Matthias's topic in Gluten-Free Foods, Products, Shopping & Medications
      4

      Unexpected gluten exposure risk from cultivated mushrooms

    2. - Matthias replied to Matthias's topic in Gluten-Free Foods, Products, Shopping & Medications
      4

      Unexpected gluten exposure risk from cultivated mushrooms

    3. - Scott Adams replied to Matthias's topic in Gluten-Free Foods, Products, Shopping & Medications
      4

      Unexpected gluten exposure risk from cultivated mushrooms

    4. - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      3

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,326
    • Most Online (within 30 mins)
      7,748

    PattyPagnanelli
    Newest Member
    PattyPagnanelli
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Scott Adams
      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
    • Scott Adams
    • Matthias
      Thanks a lot for your response! Can you maybe specify which kind of cheeses I should be cautious about? Camembert/Brie and blue cheeses (the molds of which are nowadays mostly grown on gluten-free media, though, so I've read, right?) or other ones as well? Also, I was under the impression that yeast is generally gluten-free if not declared otherwise. Is that false?
    • Scott Adams
      I agree with @trents, but thank you for bringing this up here!
    • Jane02
      Hi @trents, yes I've had my levels checked in Dec 2025 which revealed vit D deficiency. I considered eggs although they only contain about 45 IU vitamin D/egg. I need 2000 IU vitamin D for maintenance as per my doctor. Although now, I likely need way more than that to treat the deficiency. My doctor has yet to advise me on dosing for deficiency. I've also considered cod liver oil, although again, if it's processed in a facility that has gluten, especially on flour form, I worried to test it, even if they have protocols in place to mitigate cross-contamination with gluten.
×
×
  • 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.