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

Can Anyone Else Tolerate European Breads/Flours?

mle321

Recommended Posts

mle321 Newbie
mle321
Posted

I just returned from a glorious 2 week trip to Europe, extra glorious for the reason that I was able to completely tolerate any bread I ate there. For someone who has had digestive issues since high school it was AMAZING. While I am not celiac-diagnosed, I have worked closely with a naturopath in the states to determine that it is wheat which I can't tolerate - even consuming the smallest amount will normally put me in pain for the day to the extent of having to call out sick. So I was shocked to discover that I could eat anything in Europe. Has anyone else had this experience? Any ideas on why? Am starting to wonder if wheat is treated with something here that's different, not the gluten...

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

Celiac.com Sponsor (A8-M):


nora-n Rookie
nora-n
Posted

maybe different kinds of wheat?

researchers know that different sorts of wheat have different toxicity, because the are researching a way to delete the most toxic parts of the genes of some ancient wheat types so most celiacs can toleate it. (they plan to slice these genes into modern wheat and create a nww kind with toxic genes removed)

latinalonestar Newbie
latinalonestar
Posted

I am much better off here in Brazil than I was in the US. I feel like the wheat is different.

Gemini Experienced
Gemini
Posted

I am much better off here in Brazil than I was in the US. I feel like the wheat is different.

Why do you feel that you are better off in Brazil than in the US? If you have Celiac Disease/Gluten Sensitivity, you cannot have any wheat, period. Doesn't matter whether it's "different" wheat or not...wheat is wheat and it all contains gluten. Plus, the US is so far ahead of many countries when it comes to manufactured gluten-free products. After 5 years gluten-free, I am still amazed at the number of products coming out on the market on a weekly basis.

As for Europe, been there many times and I NEVER eat any bread or carbs there, unless I can guarantee that the product is truly gluten-free. They use different standards than those applied here in the States. Yeah, I know we don't have an official standard in the US yet but it's easy enough to determine gluten-free status on a product, once you get the hang of the diet. On some European products, I believe, they allow up to 200ppm and that's kind of weird, if you ask me. I bring my own bread with me, make sure wherever I stay has a fridge, and bring the toaster bags. If you stick to lean protein, veggies and fruit while away, you'll never get sick.

Before I was diagnosed, on my trips to Europe, I would get sick and have to load up on Immodium to leave the hotel room. I was eating the bread and pastries so I reacted badly to them, although I didn't know it at the time. Thought it was traveler's diarrhea! :blink:

Jestgar Rising Star
Jestgar
Posted

The few times I accidentally ate gluten while traveling in Europe I had no reaction.

nora-n Rookie
nora-n
Posted

Different wheats have different toxic genes.

Scientists are working on wheat that is not toxic to most celiacs (it will not work on all celiacs because different celiacs react to different gliadins)

Of course, one must stay gluten free if diagnosed celiac.

Maybe in the future there will be non-toxic wheat for celiacs.

Here is more about ancient wheat, in case someone is interested:

Open Original Shared Link

Gemini Experienced
Gemini
Posted

Different wheats have different toxic genes.

Scientists are working on wheat that is not toxic to most celiacs (it will not work on all celiacs because different celiacs react to different gliadins)

Of course, one must stay gluten free if diagnosed celiac.

Maybe in the future there will be non-toxic wheat for celiacs.

Here is more about ancient wheat, in case someone is interested:

Open Original Shared Link

I understand your point completely and am very well versed in ancient grains and their gluten content (I studied nutrition) but I also know what kind of wheat Europeans use and it isn't close to ancient wheat. They do not use GMO products but their bread and pastries are gluten loaded.

Extremely refined wheat, like we use here in the States.

I would guess that those who do not react are not extremely sensitive or are the non-symptomatic Celiacs. I got deathly ill a few times on vacation and it was the wheat. Wouldn't touch it with a ten foot pole..... :huh:

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

Celiac.com Sponsor (A8-M):


nora-n Rookie
nora-n
Posted

yes you have a point, there is about 11-13 grams of protein in 100 grams of wheat flour here.

That is huge compared to the codex wheat starch here, which is about 100 ppm remaining gluten.

And, one is only supposed to eat at the maximum 100 grams of finished product with codex wheat starch anyway.

Depending on sources, gluten is 80 or 90% of the protein content in wheat flour.

We actually import some american or canadian wheat for items that need a higher gluten content, as we cannot grow the high gluten wheat variants here in the north.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,919
    • Most Online (within 30 mins)
      7,748
    globello
    Newest Member
    globello
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • trents
      Newly diagnosed mam to coeliac 11 year old

      By trents · Posted

      Welcome to the celic.com community @Dizzyma! I'm assuming you are in the U.K. since you speak of your daughter's celiac disease blood tests as "her bloods".  Has her physician officially diagnosed her has having celiac disease on the results of her blood tests alone? Normally, if the ttg-iga blood test results are positive, a follow-up endoscopy with biopsy of the small bowel lining to check for damage would be ordered to confirm the results of "the bloods". However if the ttg-iga test score is 10x normal or greater, some physicians, particularly in the U.K., will dispense with the endoscopy/biopsy. If there is to be an endoscopy/biopsy, your daughter should not yet begin the gluten free diet as doing so would allow healing of the small bowel lining to commence which may result in a biopsy finding having results that conflict with the blood work. Do you know if an endoscopy/biopsy is planned? Celiac disease can have onset at any stage of life, from infancy to old age. It has a genetic base but the genes remain dormant until and unless triggered by some stress event. The stress event can be many things but it is often a viral infection. About 40% of the general population have the genetic potential to develop celiac disease but only about 1% actually develop celiac disease. So, for most, the genes remain dormant.  Celiac disease is by nature an autoimmune disorder. That is to say, gluten ingestion triggers an immune response that causes the body to attack its own tissues. In this case, the attack happens in he lining of the small bowel, at least classically, though we now know there are other body systems that can sometimes be affected. So, for a person with celiac disease, when they ingest gluten, the body sends attacking cells to battle the gluten which causes inflammation as the gluten is being absorbed into the cells that make up the lining of the small bowel. This causes damage to the cells and over time, wears them down. This lining is composed of billions of tiny finger-like projections and which creates a tremendous surface area for absorbing nutrients from the food we eat. This area of the intestinal track is where all of our nutrition is absorbed. As these finger-like projections get worn down by the constant inflammation from continued gluten consumption before diagnosis (or after diagnosis in the case of those who are noncompliant) the efficiency of nutrient absorption from what we eat can be drastically reduced. This is why iron deficiency anemia and other nutrient deficiency related medical problems are so common in the celiac population. So, to answer your question about the wisdom of allowing your daughter to consume gluten on a limited basis to retain some tolerance to it, that would not be a sound approach because it would prevent healing of the lining of her small bowel. It would keep the fires of inflammation smoldering. The only wise course is strict adherence to a gluten free diet, once all tests to confirm celiac disease are complete.
    • Dizzyma
      Newly diagnosed mam to coeliac 11 year old

      By Dizzyma · Posted

      Hi all, I have so many questions and feel like google is giving me very different information. Hoping I may get some more definite answers here. ok, my daughter has been diagnosed as a coeliac as her bloods show anti TTG antibodies are over 128. We have started her  on a full gluten free diet. my concerns are that she wasn’t actually physically sick on her regular diet, she had tummy issues and skin sores. My fear is that she will build up a complete intolerance to gluten and become physically sick if she has gluten. Is there anything to be said for keeping a small bit of gluten in the diet to stop her from developing a total intolerance?  also, she would be an anxious type of person, is it possible that stress is the reason she has become coeliac? I read that diagnosis later in childhood could be following a sickness or stress. How can she have been fine for the first 10 years and then become coeliac? sorry, I’m just very confused and really want to do right by her. I know a coeliac and she has a terrible time after she gets gluttened so just want to make sure going down a total gluten free road is the right choice. thank you for any help or advise xx 
    • xxnonamexx
      Fermented foods, Kefir, Kombucha?

      By xxnonamexx · Posted

      very interesting thanks for the info  
    • Florence Lillian
      gluten free cookie recipes

      By Florence Lillian · Posted

      More cookie recipes ...thanks so much for the heads-up Scott.  One can never have too many.  Cheers, Florence.
    • Russ H
      Severe severe mouth pain

      By Russ H · Posted

      Hi Charlie, You sound like you have been having a rough time of it. Coeliac disease can cause a multitude of skin, mouth and throat problems. Mouth ulcers and enamel defects are well known but other oral conditions are also more common in people with coeliac disease: burning tongue, inflamed and swollen tongue, difficulty swallowing, redness and crusting in the mouth corners, and dry mouth to name but some. The link below is for paediatric dentistry but it applies to adults too.  Have you had follow up for you coeliac disease to check that your anti-tTG2 antibodies levels have come down? Are you certain that you not being exposed to significant amounts of gluten? Are you taking a PPI for your Barrett's oesophagus? Signs of changes to the tongue can be caused by nutritional deficiencies, particularly iron, B12 and B9 (folate) deficiency. I would make sure to take a good quality multivitamin every day and make sure to take it with vitamin C containing food - orange juice, broccoli, cabbage etc.  Sebaceous hyperplasia is common in older men and I can't find a link to coeliac disease.   Russ.   Oral Manifestations in Pediatric Patients with Coeliac Disease – A Review Article
×
×
  • 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.