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Gluten And Soy Allergy

hungryallthetime

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hungryallthetime Newbie
hungryallthetime
Posted

I have been gluten free for a few years. I'm in college so finding ways to avoid it is very difficult. Avoiding gluten helps drastically with my stomach problems, but I noticed the same things were still happening (gas,cramping,constipation) in addition to a splotchy red rash that broke out on my face, ears and neck, and recently I've been trying to pin point what it is. I have come to the conclusion that it is soy.(still waiting to see a doctor next month and get that confirmed) Learning all the gluten products to avoid took a while to learn and I feel lost trying to figure out what products I can consume that are soy free and gluten free. I know there are many oils, gums, guars etc that are derived but I need more help. Anyone that can help, please do! Until then I suppose I will just be eating plain fruit, vegetables, and meat. Also, does anyone know what tests are done at the doctor to test for soy? Thanks,

Morgan

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mushroom Proficient
mushroom
Posted

You can get a skin scratch test, an ELISA test, or you can do a stool test through labs like Enterolab, Diagnos-Techs, etc.

ksymonds84 Enthusiast
ksymonds84
Posted

I am also Soy intolerant and get the red hive type rash on my face, especially around my mouth. I avoid all soy protein, vegetable oil (if that's all it says without giving you a source), guar gum (for me, I guess its too related to soy being a legume, it sets me off everytime), and soybean oil. I can use soy lecithin in small amounts such as in chocolate and pam cooking spray but not until just recently, I eliminated ALL soy for 6 months before trying lecithin. Peanuts (also a legume) bother me as well but I'm not saying legumes will bother you. I am okay with peas and green beans. Keeping a food diary is most helpful. I kept one for over 2 years. I know it must be hard for you in college. I went to visit my daughter last weekend at CU Boulder and she showed me the gluten free zone at the dining hall. It was one small salad bar and a very tiny fridge next to it with a 1/2 loaf of gluten-free bread in the fridge and broken tortillas in the freezer...sad!

  • 2 weeks later...
Jack. Newbie
Jack.
Posted

How common is soy intolerance in celiacs? When I first started researching celiac disease, I thought soy was part of it or contained gluten or something....which is bad for me because I'm also lactose intolerant.

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    • knitty kitty
      Accuracy of testing concerns

      By knitty kitty · Posted

      Welcome to the forum, @McKinleyWY, For a genetic test, you don't have to eat gluten, but this will only show if you have the genes necessary for the development of Celiac disease.  It will not show if you have active Celiac disease.   Eating gluten stimulates the production of antibodies against gluten which mistakenly attack our own bodies.  The antibodies are produced in the small intestines.  Three grams of gluten are enough to make you feel sick and ramp up anti-gluten antibody production and inflammation for two years afterwards.  However, TEN grams of gluten or more per day for two weeks is required to stimulate anti-gluten antibodies' production enough so that the anti-gluten antibodies move out of the intestines and into the bloodstream where they can be measured in blood tests.  This level of anti-gluten antibodies also causes measurable damage to the lining of the intestines as seen on biopsy samples taken during an endoscopy (the "gold standard" of Celiac diagnosis).   Since you have been experimenting with whole wheat bread in the past year or so, possibly getting cross contaminated in a mixed household, and your immune system is still so sensitized to gluten consumption, you may want to go ahead with the gluten challenge.   It can take two years absolutely gluten free for the immune system to quit reacting to gluten exposure.   Avoiding gluten most if the time, but then experimenting with whole wheat bread is a great way to keep your body in a state of inflammation and illness.  A diagnosis would help you stop playing Russian roulette with your and your children's health.      
    • trents
      Accuracy of testing concerns

      By trents · Posted

      Welcome to the celiac.com community, @McKinleyWY! There currently is no testing for celiac disease that does not require you to have been consuming generous amounts of gluten (at least 10g daily, about the amount in 4-6 slices of wheat bread) for at least two weeks and, to be certain of accurate testing, longer than that. This applies to both phases of testing, the blood antibody tests and the endoscopy with biopsy.  There is the option of genetic testing to see if you have one or both of the two genes known to provide the potential to develop celiac disease. It is not really a diagnostic measure, however, as 30-40% of the general population has one or both of these genes whereas only about 1% of the general population actually develops celiac disease. But genetic testing is valuable as a rule out measure. If you don't have either of the genes, it is highly unlikely that you can have celiac disease. Having said all that, even if you don't have celiac disease you can have NCGS (Non Celiac Gluten Sensitivity) which shares many of the same symptoms as celiac disease but does not involve and autoimmune reaction that damages the lining of the small bowel as does celiac disease. Both conditions call for the complete elimination of gluten from the diet. I hope this brings some clarity to your questions.
    • McKinleyWY
      Accuracy of testing concerns

      By McKinleyWY · Posted

      Hello all, I was diagnosed at the age of 2 as being allergic to yeast.  All my life I have avoided bread and most products containing enriched flour as they  contain yeast (when making the man made vitamins to add back in to the flour).  Within the last year or so, we discovered that even whole wheat products bother me but strangely enough I can eat gluten free bread with yeast and have no reactions.  Obviously, we have come to believe the issue is gluten not yeast.  Times continues to reinforce this as we are transitioning to a gluten free home and family.  I become quite ill when I consume even the smallest amount of gluten. How will my not having consumed breads/yeast/gluten for the better part of decades impact a biopsy or blood work?  I would love to know if it is a gluten intolerance or a genetic issue for family members but unsure of the results given my history of limited gluten intake.   I appreciate the input from those who have gone before me in experience and knowledge. Thank you all!
    • trents
      A little about me and my celiac disease

      By trents · Posted

      I know what you mean. When I get glutened I have severe gut cramps and throw up for 2-3 hr. and then have diarrhea for another several hours. Avoid eating out if at all possible. It is the number one source of gluten contamination for us celiacs. When you are forced to eat out at a new restaurant that you are not sure is safe, try to order things that you can be sure will not get cross contaminated like a boiled egg, baked potatos, steamed vegies, fresh fruit. Yes, I know that doesn't sound as appetizing as pizza or a burger and fries but your health is at stake. I also realize that as a 14 year old you don't have a lot of control over where you eat out because you are tagging along with others or adults are paying for it. Do you have support from your parents concerning your need to eat gluten free? Do you believe they have a good understanding of the many places gluten can show up in the food supply?
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      Okay went online to check green mountain k cups .It was said that the regular coffees are fine but they couldn’t guarantee cross contamination.with the flavors. im trying to figure out since I eliminated the suyrup so far so good. I’m hoping. thanks it feels good to listen to other people there views.
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