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

Wheat Allergy And Lactose Intolernace

EvieLS

By EvieLS
in Food Intolerance & Leaky Gut

Recommended Posts

EvieLS Rookie
EvieLS
Posted

For 5 years I was told I was gluten intolerant, recently had a few food allergy tests and was found to have a wheat allergy instead. does anyone know if this is handled same as gluten intolernce, and how do you handle lactose intolerance? Have not been tested for milk yet. If I stay away fro m all lactose I have less 'D'. Appreciate any help. EvieLS :unsure:

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

Celiac.com Sponsor (A8-M):


shayre Enthusiast
shayre
Posted

I have gluten and dairy intolerance...and recently figured out soy. I am still working through issues. I was drinking lactose free milk until a few days ago. I was able to find lactose free cheese and ready made dishes. However, upon reading this site trying to figure out my own issues...I realized that I may have an issue with casein too. I have cut out all dairy...period. I don't yet know if it's helping. So, if you are sure that you are ONLY intolerant to lactose, then there are options out there. Watch out for gluten-free bread though, as some of them contain milk. If you might be allergic to casein or whey, then Rice or almond milk taste pretty close to regular milk. There is also soy and coconut yogurt...none of which I prefer. There is dairy and gluten free ice cream, but it will contain soy. I have not found an ice cream that is free of all. Good luck! I'd find a Whole Foods, or similar store to shop...

cassP Contributor
cassP
Posted

For 5 years I was told I was gluten intolerant, recently had a few food allergy tests and was found to have a wheat allergy instead. does anyone know if this is handled same as gluten intolernce, and how do you handle lactose intolerance? Have not been tested for milk yet. If I stay away fro m all lactose I have less 'D'. Appreciate any help. EvieLS :unsure:

you can have BOTH Gluten Intolerance & a Wheat Allergy. they both require a Wheat & Gluten Free Diet.

as far as lactose- everyone's different- some people say Lactaid helps, others have to eliminate it. and some on here say that after going Gluten free for some time- they've healed enough and can digest dairy.

good luck, im having a real tuff time giving it up.

mushroom Proficient
mushroom
Posted

You had a weak positive tTG, and a below normal total serum IGA which makes you a low antibody reactor, and you were told you had a gluten intolerance. Now I am not a gene person but it looks like you might have a genetic susceptibility to gluten intolerance/celiac, and now you have an allergy to wheat. This, in toto, says stay away from wheat.

In addition, if you are in fact celiac (and because of your low total serum IGA we can't tell) then you will probably be lactose intolerant because celiacs have damage to the villi in the small intestine which is where lactose is digested. Until that heals you will remain lactose intolerant. Been there, done that. Had a loverly bowl of ice cream this afternoon and enjoyed it all the more because I had to stop eating it in 1992 :(:D . Hang in there, stay away from gluten (and from lactose and possibly all dairy - you will have to check that out ) for a year or so and you should be fine. And when I say check that out, many lactose intolerant people (puts up hand :) I was) can still eat things that have been cultured, like yogurt, cheese, sour cream, or are low in lactose like buter (almost pure casein because all the lactose gets churned out as buttermilk). So give it a try and see how it goes. This whole thing is trial and error, but hopefully informed trials, and ah-ha errors. But if I were you I would consider myself a celiac. Period.

EvieLS Rookie
EvieLS
Posted
  • Author

You had a weak positive tTG, and a below normal total serum IGA which makes you a low antibody reactor, and you were told you had a gluten intolerance. Now I am not a gene person but it looks like you might have a genetic susceptibility to gluten intolerance/celiac, and now you have an allergy to wheat. This, in toto, says stay away from wheat.

In addition, if you are in fact celiac (and because of your low total serum IGA we can't tell) then you will probably be lactose intolerant because celiacs have damage to the villi in the small intestine which is where lactose is digested. Until that heals you will remain lactose intolerant. Been there, done that. Had a loverly bowl of ice cream this afternoon and enjoyed it all the more because I had to stop eating it in 1992 :(:D . Hang in there, stay away from gluten (and from lactose and possibly all dairy - you will have to check that out ) for a year or so and you should be fine. And when I say check that out, many lactose intolerant people (puts up hand :) I was) can still eat things that have been cultured, like yogurt, cheese, sour cream, or are low in lactose like buter (almost pure casein because all the lactose gets churned out as buttermilk). So give it a try and see how it goes. This whole thing is trial and error, but hopefully informed trials, and ah-ha errors. But if I were you I would consider myself a celiac. Period.

THX for all of you for answering me. I did have to go off lactose earlier..for 1& 1/2 year but may have had too much stress or overdid the ice cream or?? So back to no dairy, will hope to get where I can use it again. I use the almond and rice milks and our DD found oat milk recently, that is very good. Also my new GI has me watching fructose in foods now but do not think that is my problem. Probably gastritis causing the belly aches

since do not have them much from "D".

I sure have learned a lot from this forum over the years, was away for over a year due to computer complications but I could still hover and read..learn. Good wishes for all the allergy people or whatever. EvieLS (formerly) evie

Bennie Rookie
Bennie
Posted

I have gluten and dairy intolerance...and recently figured out soy. I am still working through issues. I was drinking lactose free milk until a few days ago. I was able to find lactose free cheese and ready made dishes. However, upon reading this site trying to figure out my own issues...I realized that I may have an issue with casein too. I have cut out all dairy...period. I don't yet know if it's helping. So, if you are sure that you are ONLY intolerant to lactose, then there are options out there. Watch out for gluten-free bread though, as some of them contain milk. If you might be allergic to casein or whey, then Rice or almond milk taste pretty close to regular milk. There is also soy and coconut yogurt...none of which I prefer. There is dairy and gluten free ice cream, but it will contain soy. I have not found an ice cream that is free of all. Good luck! I'd find a Whole Foods, or similar store to shop...

Often Casine is in soy products... I have this problem. Soy cheese is rarely something I do.

Archived

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

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


  • Member Statistics

    • Total Members
      131,677
    • Most Online (within 30 mins)
      7,748
    shayansh
    Newest Member
    shayansh
    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

    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • 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.