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- StuartJ replied to The Logician's topic in Related Issues & Disorders20Gluten Sensitivity
I don't think the eggs were to blame; yesterday was the first time she had made gluten-free bread using Xanthan gum as a thickener, and while this is generally assumed to be OK (and most gluten-free recipes call for it}, I read that Xanthan gum intolerance, or sensitivity, primarily manifests as gastrointestinal discomfort. The most common symptoms are related... -
- KimMS replied to KimMS's topic in Gluten-Free Foods, Products, Shopping & Medications4Gluten free thyroid medications
Thank you. This is very reassuring! -
- Stephanie Wakeman posted a topic in Coping with Celiac Disease0Is it common to develop a wheat allergy in addition to Celiac Disease?
Hello Everyone, I was diagnosed with Celiac disease over 15 years ago by the gold standard of endoscopy. Over the years, I've had a couple of accidental ingestion of gluten. The last 2 accidents, I stared to develop symptoms of an allergic response IN ADDITION to the typical GI symptoms experienced with gluten exposure. A couple weeks ago, I ate some... -
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- rjane replied to The Logician's topic in Related Issues & Disorders20Gluten Sensitivity
thank you so much for all your help and information its very helpful, mind blowing but helpful
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I don't think the eggs were to blame; yesterday was the first time she had made gluten-free bread using Xanthan gum as a thickener, and while this is generally assumed to be OK (and most gluten-free recipes call for it}, I read that Xanthan gum intolerance, or sensitivity, primarily manifests as gastrointestinal discomfort. The most common symptoms are related to digestion. Individuals may experience bloating and gas due to the fermentation of xanthan gum by gut bacteria. Bingo. Since this was the only different ingredient she had used, I think we have found the trigger. Now to look for an alternative. Maybe this will...
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By Stephanie Wakeman · Posted
Hello Everyone, I was diagnosed with Celiac disease over 15 years ago by the gold standard of endoscopy. Over the years, I've had a couple of accidental ingestion of gluten. The last 2 accidents, I stared to develop symptoms of an allergic response IN ADDITION to the typical GI symptoms experienced with gluten exposure. A couple weeks ago, I ate some pasta that I thought was 100% chickpea, but instead it was a wheat/chickpea blend. I actually had an anaphylaxis reaction and needed medical attention. I now have an Epi-pen. Has anyone else developed an allergy in addition to Celiac? How common is this? Thanks in advance for your stories and support. Stephanie -
thank you so much for all your help and information its very helpful, mind blowing but helpful
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@rjane, yes, it often feels overwhelming in the beginning. But let me encourage you by saying that it will get easier. You and your husband will develop, over time, a sixth sense of how gluten is typically hidden in the food supply and where it is found and you will develop an inventory of foods that you can trust and to stock your pantry with. The largest risk involves eating out at restaurants. Even if you order things that are naturally gluten free, you have no control over cross contamination happening back in the kitchen in how things are prepared and handled. Another trap is eating at other people's homes who are trying to accommodate your husband's need to eat gluten free but...
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