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lynnhopes

Barley - Why Does It Not Affect Me Like Other Gluten?

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I was dx in July 2009 and became obsessed with label reading. I always had my list of gluten-free foods and checked everything. However, due to feeling so good and massive stress I got lazy recently. Well, I accidently ingested barley during the past few days in some sweets I had been having nightly. I normally react to a glutening with foul smelling stools, bloating, a few pounds of water weight and horrible constipation. Well, after this barley I have experienced NONE of these symptoms.

In fact, today was my first day post glutening and normally one day post glutening is horrible with bloating, constipation and embarrassing foul smelling stools.

Is there something inherently different about barley? I normally get sick as a dog from even one invisible crumb of wheat!!


Enterolab results:

Fecal Anti-gliadin IgA: 102 Units (Normal Range is less than 10 Units)

Fecal Anti-tissue Transglutaminase IgA: 45 Units (Normal Range is less than 10 Units)

Quantitative Microscopic Fecal Fat Score: 313 Units (Normal Range is less than 300 Units)

HLA-DQB1 Molecular analysis, Allele 1: 0302

HLA-DQB1 Molecular analysis, Allele 2: 0301

Serologic equivalent: HLA-DQ 3,3 (Subtype 8,7)

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Different grains affect celiacs in different ways. It appears that MOST (not all) people who have celiac do not react as horribly to barley or rye as they do to wheat. I can't give you a link and I can't tell you why, but in the years I've been on celiac boards, it seems to me there's no question this is true.

This does not mean you should ingest barley at will. Do not do that. Bad idea.

richard

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This does not mean you should ingest barley at will. Do not do that. Bad idea.

Don't worry: I'm not gonna start ingesting barley on purpose. I just find it strange how the tiniest speck of wheat flour will cross contaminate my food and I will be sick for a week; yet with barley the reaction is barely noticeable. Odd.....


Enterolab results:

Fecal Anti-gliadin IgA: 102 Units (Normal Range is less than 10 Units)

Fecal Anti-tissue Transglutaminase IgA: 45 Units (Normal Range is less than 10 Units)

Quantitative Microscopic Fecal Fat Score: 313 Units (Normal Range is less than 300 Units)

HLA-DQB1 Molecular analysis, Allele 1: 0302

HLA-DQB1 Molecular analysis, Allele 2: 0301

Serologic equivalent: HLA-DQ 3,3 (Subtype 8,7)

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It is curious. It might be something that the reactions would get stronger to if you ate more. I would also deliberately avoid it, just to keep from making it worse.


"But then, in all honesty, if scientists don't play god, who will?"

- James Watson

My sources are unreliable, but their information is fascinating.

- Ashleigh Brilliant

Leap, and the net will appear.

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I know for a fact I react badly to barley. I mistakenly ate some candy bars last halloween and wondered why I felt bad. To my discovery, they had barley malt in it. I believe that most of my glutenings have come from barley. I do react badly to gluten free oats also, and I shudder at the thought of how I would feel if I accidently got into wheat.


Me:
Celiac disease(positive blood work/biopsy- 10/2008), gluten free oat intolerent, Hashimoto's Thyroiditis/Disease, Raynaud's Disease


DS2(age 9):
celiac disease(positive IgA tTG, no biopsy- 11/2010)


DS1(age 13):
repeated negative bloodwork and negative EGD/biopsy. Started on a gluten free trial(8/2011). He has decided to stay gluten free due to all of the improvements he has experienced on the diet.

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