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

"But You Can Eat Whole Wheat, Right?"

earthtoneNJ

Recommended Posts

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

I saw a sign today advertising for a homemade specialty bread store. I scanned the list of what they make to see if they had any gluten free bread. No such luck, but the last product they listed was "Spelt bread for people with Wheat allergies" :o

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

Celiac.com Sponsor (A8-M):


  • Replies 121
  • Created
  • Last Reply
i-geek Rookie
i-geek
Posted

I saw a sign today advertising for a homemade specialty bread store. I scanned the list of what they make to see if they had any gluten free bread. No such luck, but the last product they listed was "Spelt bread for people with Wheat allergies" :o

Depending on what allergenic protein a wheat-allergic person reacts to, spelt might be safe. At least they didn't suggest it as safe for celiacs.

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

Depending on what allergenic protein a wheat-allergic person reacts to, spelt might be safe. At least they didn't suggest it as safe for celiacs.

Really? I thought Spelt was just another (older) form of wheat. I thought I saw someone with a wheat allergy post here that they reacted to spelt, so I guess that's where I got confused. Thanks for the info.

ravenwoodglass Mentor
ravenwoodglass
Posted

Really? I thought Spelt was just another (older) form of wheat. I thought I saw someone with a wheat allergy post here that they reacted to spelt, so I guess that's where I got confused. Thanks for the info.

Actually I think you are right. Spelt is wheat and I do think someone allergic to or intolerant to wheat would react. But I could of course be wrong.

jerseyangel Proficient
jerseyangel
Posted

Depending on what allergenic protein a wheat-allergic person reacts to, spelt might be safe.

This is the way I understand it too. Some people with a wheat allergy can use spelt.

Of course, that does not hold true for Celiacs :)

i-geek Rookie
i-geek
Posted

Really? I thought Spelt was just another (older) form of wheat. I thought I saw someone with a wheat allergy post here that they reacted to spelt, so I guess that's where I got confused. Thanks for the info.

It's a varietal of wheat, but not the same species as common wheat(or sub-species; there appears to be some confusion). Some of the proteins in the two species will be identical and someone who reacts to those proteins in common wheat will also react to spelt. However, some of the proteins will be different, and someone who reacts to a protein that is only in common wheat will not react to spelt.

psawyer Proficient
psawyer
Posted

Spelt contains gluten. It is not identical to modern wheat, but neither is barley or rye. Celiacs must avoid all forms of gluten, including spelt.

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

Celiac.com Sponsor (A8-M):


srall Contributor
srall
Posted

These are so funny. I'm brand new to this board but I can completely relate to this thread. I realized through an elimination diet in March of this year that I'm extremely gluten intolerant and I've also given up dairy which bothers me too. (May re-introduce wheat to get a celiac's diagnosis as I have many classic symptoms but am dreading the process).

Anyhow, I have been scrambling myself to figure out what is safe and not safe (never thought about make up...will have to research that next)

Anytime I travel or eat out I panic...I realize that nobody but me can be trusted when it comes to what foods are safe for me. In a hotel restaurant in Rhode Island I was already crashing from something I ate and was really struggling. There was a risotto on the menu and I asked the waitress to ask the chef if it was dairy free and if there was any soy sauce. I had already learned not to trust the servers. She comes back and says no soy sauce and dairy free. Risotto comes out...in a cheese sauce, which I discovered after taking a big bite. They did comp my meal.

I too have been asked many of the same questions :"You CAN eat white bread though?" and "What do you eat then?"

Honestly I'm eating 100% healthier since I've had to take control of my diet.

K8ling Enthusiast
K8ling
Posted

I'm having trouble accepting that my son won't eat as well as I can feed him at school. I am going to start sending him lunch, but since being diagnosed we eat SO healthy. Then he goes to school. I took him to school at lunch time today and saw what they were feeding him...and oh goodness. It made me wish I had fed him before he went to school. Being a Celiac has made everyone in my family healthier.

polarbearscooby Explorer
polarbearscooby
Posted

Here is a conversation I had with my Dad's sister. She's supposed to be a nurse...and supposedly the smart one?!?

ME: I can't eat anything with wheat in it...

HER: Oh. So you can only eat White bread? (I HATE THIS LINE!!!)

ME: No. White bread is just bleached wheat. I can't have any wheat at all...

HER: OK...So how bout this cake mix? *holding up a box of regular betty crocker cake mix*

ME: No. Not that either

HER: Oh. Well, You can still eat Ravioli out of the can right? Or spaghetti from a box?

ME: NO. I have to eat special spaghetti, regular pasta is made from wheat...

HER: Ok. I got it. So you can eat Kraft Mac and Cheese Right?

ME: *head palm* No.

Needless to say I NEVER let her cook for me....

i-geek Rookie
i-geek
Posted

Here is a conversation I had with my Dad's sister. She's supposed to be a nurse...and supposedly the smart one?!?

ME: I can't eat anything with wheat in it...

HER: Oh. So you can only eat White bread? (I HATE THIS LINE!!!)

ME: No. White bread is just bleached wheat. I can't have any wheat at all...

HER: OK...So how bout this cake mix? *holding up a box of regular betty crocker cake mix*

ME: No. Not that either

HER: Oh. Well, You can still eat Ravioli out of the can right? Or spaghetti from a box?

ME: NO. I have to eat special spaghetti, regular pasta is made from wheat...

HER: Ok. I got it. So you can eat Kraft Mac and Cheese Right?

ME: *head palm* No.

Needless to say I NEVER let her cook for me....

Oh, that's just frightening.

ravenwoodglass Mentor
ravenwoodglass
Posted

Here is a conversation I had with my Dad's sister. She's supposed to be a nurse...and supposedly the smart one?!?

ME: I can't eat anything with wheat in it...

HER: Oh. So you can only eat White bread? (I HATE THIS LINE!!!)

ME: No. White bread is just bleached wheat. I can't have any wheat at all...

HER: OK...So how bout this cake mix? *holding up a box of regular betty crocker cake mix*

ME: No. Not that either

HER: Oh. Well, You can still eat Ravioli out of the can right? Or spaghetti from a box?

ME: NO. I have to eat special spaghetti, regular pasta is made from wheat...

HER: Ok. I got it. So you can eat Kraft Mac and Cheese Right?

ME: *head palm* No.

Needless to say I NEVER let her cook for me....

I guess she slept through her nutrition classes. Wow I can't believe a nurse could be that clueless, scarey.

Skylark Collaborator
Skylark
Posted

I guess she slept through her nutrition classes. Wow I can't believe a nurse could be that clueless, scarey.

She's one of those foodiots. Ask her where the flour trees grow. You might get an interesting answer. ;)

kayo Explorer
kayo
Posted
I can't believe a nurse could be that clueless

Related story... a friend had gastric bypass surgery and is having trouble with her diet. She suspects she might have lactose intolerance so she called her doctor who said, yogurt and cheese don't have lactose because they're processed so she can go ahead and eat them.

:blink:

I can maybe sort of understand an average person may not know this but a doctor? One who deals with gastric bypass patients who have to drastically change their diets? You'd think they'd be up on basic food intolerance knowledge.

Jestgar Rising Star
Jestgar
Posted

yogurt and hard cheese have very little lactose.....

missceliac2010 Apprentice
missceliac2010
Posted

I can maybe sort of understand an average person may not know this but a doctor? One who deals with gastric bypass patients who have to drastically change their diets? You'd think they'd be up on basic food intolerance knowledge.

Doctors....LOL! Even though I have a print out, right on my refrigerator door that tells me the lactose content of "commonly eaten foods", and yogurt is pretty low in lactose, I still eat soy yogurt. Although, I will admit, because of a lack of not-gross cheese substitutes out there, I still indulge in "regular" cheese, with the help of "Lactaid." I tried once to eat a regular yogurt, and got sick as a dog, even with the Lactaid. I guess we are all different, and we all have to make choices about how far we are willing to "push" our diet. Lactose, unlike gluten, does not make my belly extend, which is the symptom I find most painful and annoying. My clothes don't fit, my back hurts, ugh, it's hell. But Lactose...if I screw up its just a few trips to the potty with D. I take 2 lactaid before a sandwich with a slice or two of cheese, and that is fine, but if I am having a "cheese plate" (a common snack with my BF and I...(different cheeses and rice crackers...yum..), I have to take 3 - 4 Lactaid. It's probably better if I avoid 'cheese plate lunch' day, but hey, it's a risk I am willing to take!

You can find out the general amount of lactose in commonly eaten foods. That way, you have a formal, educated answer to the lactose content of food, and you can make your own choices. I found a great table here:Open Original Shared Link

They have an excellent chart about half-way down the page. I printed 3 and hung on my fridge, one on bf's fridge, and carry one in my purse. Good luck!

kayo Explorer
kayo
Posted
yogurt and hard cheese have very little lactose.....

But very little does not equal none. Besides, he didn't make that distinction so she continued to eat cottage cheese, cream cheese, yogurt, etc.

I'm severely lactose intolerant and been dairy free for a long time so I know my stuff when it comes to lactose, cassein and whey. Lactaid doesn't work for me but I suggested to my friend that she try Lactaid milk or soy milk to see if she feels better.

I don't want to stray too far off topic, just wanted to highlight that nurses and docs can be just as ignorant about food intolerances as anyone else.

mushroom Proficient
mushroom
Posted

But very little does not equal none. Besides, he didn't make that distinction so she continued to eat cottage cheese, cream cheese, yogurt, etc.

Everyone has a different tolerance level. I was severely intolerant of milk, cream, ice cream and frozen yogurt. I could eat cheeses, cream cheese, sour cream, yogurt, butter, without any problem.

Ahorsesoul Enthusiast
Ahorsesoul
Posted

Kind of like asking someone who's can not eat shellfish if they can have shrimp if you remove the shell.

  • 2 years later...
floral Newbie
floral
Posted

When you have a gastric bypass you lose the part of your intestine that digests lactose. You are told before surgery that you will become lactose intolerant. To me it didn't make any difference since I had been severely lactose intolerant since the age of 18. I'm surprised that the above doctor who performs this surgery for a living wouldn't have informed all of his patient's of this beforehand. ?????

Chiana Apprentice
Chiana
Posted

It's possible that he has had other bypass patients report that cheeses, etc. did not give them issues. I know someone who still drinks milk post-bypass, so I think problems/severity is variable.

If the cheese is properly aged (which almost no cheese is these days) then it should contain no lactose. But that takes years. It's just like dry wine - given the proper conditions and the right starting ingredients, fermentation should continue until all sugars have been consumed.
JNBunnie1 Community Regular
JNBunnie1
Posted

Please keep in mind, guys, the conversation you are joining is two years old, and

many of the participants may not be around anymore. Very amusing thread to resurrect

though. :D

Archived

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

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


  • Member Statistics

    • Total Members
      131,744
    • Most Online (within 30 mins)
      7,748
    jude T
    Newest Member
    jude T
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Theresa2407
      How Come Gluten Didnt Bother Me In Italy

      By Theresa2407 · Posted

      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Possible celiac - need advice

      By Scott Adams · Posted

      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      Celiac or not??

      By Scott Adams · Posted

      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      How Come Gluten Didnt Bother Me In Italy

      By Scott Adams · Posted

      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.