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

Previously Wheat Intolerant - Now Boom!

AlysounRI

By AlysounRI
in Coping with Celiac Disease

Recommended Posts

AlysounRI Contributor
AlysounRI
Posted

Hello All:

I am new to the forum.

About 5 years ago, I was diagnosed as wheat intolerant, and now I am a full fledged gluten intolerant person.

I kinda knew that. I feel tons better, I am not experiencing any problems with IBS like I did before and my energy levels

are very strong.

I am happy to embrace the new lifestyle and I was already conversant with and eating lots of alternative grains.

And I do a lot of asian cooking, esp. Indian cooking at home which is relatively gluten free aside from the breads.

So I am not devastated.

But I have a question.

With a lot of the alternative grains, esp. the breads, I am quite gassy and that was not a problem I really had before.

When I eat gluten-free bread, it tends to be rice bread but I also love buckwheat pasta or just straight basmati rice.

But the gassiness is a new thing.

I know that guar gum can have laxative properties but can xanthan gum do the same thing. I had not read anything like that.

I am thinking that some of you might be able to tell me if you had experienced anything like this before.

If you did, did it go away.

And how did you manage to make it go away if it did not go away on its own.

I am a great proponent of Indian cooking as one is able to really avoid gluten.

I am in the process of adapting my beloved chapatis (normally whole wheat flour and gram (ie. chick pea) flour to be buckwheat instead of wheat.

And when I have the recipe and proportions right I will add it to the recipe section.

In the meantime, it's very nice to be here among you all and if anyone is also in Rhode Island and would like to compare notes and likes to bake,

I am happy to reciprocate with some of the gluten-free things I like to make cause I am not a baker, esp. if it contains yeast!!

~Allison

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

Celiac.com Sponsor (A8-M):


GF Traveling Dude Newbie
GF Traveling Dude
Posted

Try germinated brown rice. Its the only grain I can eat. Regular brown rice is problematic for some reason.

Hello All:

I am new to the forum.

About 5 years ago, I was diagnosed as wheat intolerant, and now I am a full fledged gluten intolerant person.

I kinda knew that. I feel tons better, I am not experiencing any problems with IBS like I did before and my energy levels

are very strong.

I am happy to embrace the new lifestyle and I was already conversant with and eating lots of alternative grains.

And I do a lot of asian cooking, esp. Indian cooking at home which is relatively gluten free aside from the breads.

So I am not devastated.

But I have a question.

With a lot of the alternative grains, esp. the breads, I am quite gassy and that was not a problem I really had before.

When I eat gluten-free bread, it tends to be rice bread but I also love buckwheat pasta or just straight basmati rice.

But the gassiness is a new thing.

I know that guar gum can have laxative properties but can xanthan gum do the same thing. I had not read anything like that.

I am thinking that some of you might be able to tell me if you had experienced anything like this before.

If you did, did it go away.

And how did you manage to make it go away if it did not go away on its own.

I am a great proponent of Indian cooking as one is able to really avoid gluten.

I am in the process of adapting my beloved chapatis (normally whole wheat flour and gram (ie. chick pea) flour to be buckwheat instead of wheat.

And when I have the recipe and proportions right I will add it to the recipe section.

In the meantime, it's very nice to be here among you all and if anyone is also in Rhode Island and would like to compare notes and likes to bake,

I am happy to reciprocate with some of the gluten-free things I like to make cause I am not a baker, esp. if it contains yeast!!

~Allison

AlysounRI Contributor
AlysounRI
Posted
  • Author

Try germinated brown rice. Its the only grain I can eat. Regular brown rice is problematic for some reason.

I can certainly try that.

When I eat just rice, I am just fine, somehow I think it could be the gums that is causing that.

But you know sometimes you just want a sandwich with (gluten-free) bread :)

Ahorsesoul Enthusiast
Ahorsesoul
Posted

I know that guar gum can have laxative properties but can xanthan gum do the same thing. I had not read anything like that~Allison

Yes xanthan gum can cause the same problems.

Roda Rising Star
Roda
Posted

Is your buckwheat pasta 100% buckwheat? I have seen them in the store and they have wheat ingredients with them.

AlysounRI Contributor
AlysounRI
Posted
  • Author

Hi Roda:

Yes, my buckwheat noodles and gluten-free.

I made sure of that before I bought them.

I much prefer them to rice pasta and I like the nuttiness of the flavor too.

Thank you for asking.

~Allison

Raleigh333 Newbie
Raleigh333
Posted

Hi Roda:

Yes, my buckwheat noodles and gluten-free.

I made sure of that before I bought them.

I much prefer them to rice pasta and I like the nuttiness of the flavor too.

Thank you for asking.

~Allison

Do you use the Eden Organics 100% Buckwheat Pasta? I haven't found any other brand that is 100% and the package just went from $7 to $8 at whole foods. They're so much better tasting than they look but literally quadruple the price.

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

Celiac.com Sponsor (A8-M):


Roda Rising Star
Roda
Posted

Hi Roda:

Yes, my buckwheat noodles and gluten-free.

I made sure of that before I bought them.

I much prefer them to rice pasta and I like the nuttiness of the flavor too.

Thank you for asking.

~Allison

What brand? I want to try some, but can't find any that are gluten free.

Archived

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

Go to topic listing

  • 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. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

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

      @Jane02, I hear you about the kale and collard greens. I don't do dairy and must eat green leafies, too, to get sufficient calcium. I must be very careful because some calcium supplements are made from ground up crustacean shells. When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly. This is safe...
    2. Jane02
      - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

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

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency. I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently...
    3. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

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

      Hello, @Jane02, I take Naturewise D 3. It contains olive oil. Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets. Fractionated coconut oil is not the same as coconut oil used for cooking. Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the...
    4. Scott Adams
      0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

      until
      Hello! Join me and treat yourself to a four-day, three-night restorative gluten-free retreat in a peaceful, private coastal retreat setting near Penobscot Bay in Maine. Dates: April 10-13, 2026 Enjoy engaging classes...
    5. Scott Adams
      - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

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

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product.
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,331
    • Most Online (within 30 mins)
      7,748
    Kristy2026
    Newest Member
    Kristy2026
    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

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

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      Hello, @Jane02,  I take Naturewise D 3.  It contains olive oil.   Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets.  Fractionated coconut oil is not the same as coconut oil used for cooking.  Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the jar, and thus may be irritating to the digestive system. I avoid supplements made with soy because many people with Celiac Disease also react to soy.  Mixed tocopherols, an ingredient in Thornes Vitamin D, may be sourced from soy oil.  Kirkland's has soy on its ingredient list. I avoid things that might contain or be exposed to crustaceans, like Metagenics says on its label.  I have a crustacean/shellfish/fish allergy.  I like Life Extension Bioactive Complete B Complex.  I take additional Thiamine B 1 in the form Benfotiamine which helps the intestines heal, Life Extension MegaBenfotiamine. Thiamine is needed to activate Vitamin D.   Low thiamine can make one feel like they are getting glutened after a meal containing lots of simple carbohydrates like white rice, or processed gluten free foods like cookies and pasta.   It's rare to have a single vitamin deficiency.  The water soluble B Complex vitamins should be supplemented together with additional Thiamine in the form Benfotiamine and Thiamine TTFD (tetrahydrofurfuryl disulfide) to correct subclinical deficiencies that don't show up on blood tests.  These are subclinical deficiencies within organs and tissues.  Blood is a transportation system.  The body will deplete tissues and organs in order to keep a supply of thiamine in the bloodstream going to the brain and heart.   If you're low in Vitamin D, you may well be low in other fat soluble vitamins like Vitamin A and Vitamin K. Have you seen a dietician?
    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
×
×
  • 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.