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What Is Causing My Problems?

ToriMartin

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ToriMartin Apprentice
ToriMartin
Posted

I find myself getting stomach aches after I eat sometimes & not sure what caused it. I will start a food diary... I know I need to it's just that it's another thing on my list of things to do...

I eat Rice Noodle fried in Canola oil, Garlic Powder & Himalayan Salt. I also put some pork chop in it that was fried in the same stuff... Oh, & I had 2 small baked potatoes... I have been dairy free also so no sour cream or anything. I seem to have problems with either rice, garlic or the oil... Course if I kept a diary I'd of pinpointed it by now probably...

Also, I haven't had any tests for food allergies or anything. I had a blood test for Celiac which was negative. But I have always been allergic to Wheat Starch & Wheat Gluten. They give me horrible stomach pain & then it's like I have the worst flu ever for about2 days... Of course I haven't had a reaction to it for 10 years now. But Definitely allergic... Now since going gluten free a few weeks ago I have found that any gluten makes my stomach crampy, bloat, ect. My IBS kicks in alittle when I eat something I shouldn't but not as bad... I have to stay away from milk, avacado & corn now also... I can't believe how many foods have bothered me since starting this diet. Or rather... I've figured out & bother me more... I thought I was just Gluten Intolerant but now I'm wondering if I am Celiac. How do you tell the difference?

I've had major brobs for 12 years now but figured it was Thyroid (lot of the same symptoms) however now I wonder if the Thyroid is caused from the Gluten Intolerance/Celiac... Yes, I'm still pretty lost but looking hopeful lol

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lucia Enthusiast
lucia
Posted

It sounds like you are well on your way. It takes most people a long time to realize they have issues with gluten. That's a big step in itself. Besides that, a lot of people (including myself) struggle with giving up other foods, such as dairy and corn. Another common one that people have issues with is soy, which is found in many packaged foods. Your food diary should help you identify other foods you react to. If not, you can try an elimination diet.

As far as the difference between celiac and gluten intolerant, that is a medical question. Practically, you can't eat gluten with either one. Some doctors say that gluten intolerance is just a "younger" form of celiac, i.e. if you keep eating gluten, it will turn into celiac. A diagnosis of celiac depends on 1) a positive blood work for the gluten antibodies, and 2) flattened villi in the small intestine when viewed through an endoscopy. Note that you must be eating gluten to have these tests. However, the tests often have false negatives. Many of us on the forum have issues with gluten, but test negatively for celiac.

Welcome! Keep asking your questions.

T.H. Community Regular
T.H.
Posted

If corn is bothering you, I would guess your problem could be the canola oil or the rice noodles. On some corn allergy sites, I've read that canola oil is a corn contamination risk (something about how it's processed, I believe?). Most oils were not, however. White rice is often polished using a corn product, and can be contaminated, too. So if the rice noodles were made from flour that was made from white rice, that might be a corn issue as well.

So, not sure what got ya, but corn is a definite possibility, depending on how sensitive you are to it.

ravenwoodglass Mentor
ravenwoodglass
Posted

I would drop the garlic powder and go with fresh garlic. I find it odd in myself that I can eat fresh garlic just fine but the powder makes my stomach hurt every time.

ToriMartin Apprentice
ToriMartin
Posted
  • Author

I would drop the garlic powder and go with fresh garlic. I find it odd in myself that I can eat fresh garlic just fine but the powder makes my stomach hurt every time.

Thank You everyone :)

I'm cooking with fresh garlic & not the powder now. I do think that was my problem :) I wonder if it's something in the process of making it?

I also bought more Olive Oil to test also. I had ran out of it which is why I was using Canola... For the rice noodle I think I'll test that another time. I didn't buy anymore so I won't eat it... I'm going to stay away from rice for awhile also :)

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    • SamAlvi
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      Thanks again for the detailed explanation. Just to clarify, I actually did have my initial tests done while I was still consuming gluten. I stopped eating gluten only after those tests were completed, and it has now been about 70 days since I went gluten-free. I understand the limitations around diagnosing NCGS and the importance of antibody testing and biopsy for celiac disease. Unfortunately, where I live, access to comprehensive testing (including total IgA and endoscopy with biopsy) is limited, which makes things more complicated. Your explanation about small-bowel damage, nutrient absorption, and iron-deficiency anemia still aligns closely with my history, and it’s been very helpful in understanding what may be going on. I don't wanna get Endoscopy and I can't start eating Gluten again because it's hurt really with severe diarrhea.  I appreciate you taking the time to share such detailed and informative guidance. Thank you so much for this detailed and thoughtful response. I really appreciate you pointing out the relationship between anemia and antibody patterns, and how the high DGP IgG still supports celiac disease in my case. A gluten challenge isn’t something I feel safe attempting due to how severe my reactions were, so your suggestion about genetic testing makes a lot of sense. I’ll look into whether HLA testing is available where I live and discuss it with my doctor. I also appreciate you mentioning gastrointestinal beriberi and thiamine deficiency. This isn’t something any of my doctors have discussed with me, and given my symptoms and nutritional history, it’s definitely worth raising with them. I’ll also ask about correcting deficiencies more comprehensively, including B vitamins alongside iron. Thanks again for sharing your knowledge and taking the time to help. I’ll update the forum as I make progress.
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      Thank you! That's helpful. My kids eat very little processed food. Tons of fruit, vegetables, cheese, eggs and occasional red meat. We do a lot of rice and bean bowls, stir fry, etc.  Do you think with all the fruits and vegetables they need a vitamin supplement? I feel like their diet is pretty healthy and balanced with very limited processed food. The only processed food they eat regularly is a bowl of Cheerios here and there.  Could shaking legs be a symptom of just a one-time gluten exposure? I guess there's no way to know for sure if they're getting absolutely zero exposure because they do go to school a couple times a week. We do homeschool but my son does a shared school 2x a week and my daughter does a morning Pre-K 3 x a week.  At home our entire house is strictly gluten free and it is extremely rare for us to eat out. If we eat at someone else's house I usually just bring their food. When we have play dates we bring all the snacks, etc. I try to be really careful since they're still growing. They also, of course, catch kids viruses all the time so I  want to make sure I know whether they're just sick or they've had gluten. It can be pretty confusing when they're pretty young to even be explaining their symptoms! 
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