How Do I Know?...

[Wise]

This question may appeal to any M.D. that is looking at our posts, or to any of you that wants to throw your two cents.

How do I know if any of the other foods that I cannot tolerate are taking the place of gluten in my small intestine(and are creating the same physical

effects in the small intestine damaging it)?

In my case I do not tolerate corn,potatoes,tomatoes,oranges,avocados,

watermelons, tuna, seafood, carrots, celery, oats, etc. When I used to eat corn,

i.e., I felt like when a "hole" was forming in my abdomen( that is why I do not eat it anymore, also it gave me diarrhea). Thanks for responding.

Wise,

diagnosed with celiac disease in 2006

DQ2,DQ8

[T.H.]

Just my 2 cents.

How do I know if any of the other foods that I cannot tolerate are taking the place of gluten in my small intestine(and are creating the same physical

effects in the small intestine damaging it)?

I'd say that the best way to tell if something else is getting you is to keep a food diary of what you eat, what brand it is, how you cooked it, and what your symptoms are.

Different brands can be contaminated by different things, use different soaps on their machines, different pesticides on their crops, etc...

How you cook it can affect fructose content and other things that might affect digestion, I believe.

And then? If you suspect a food is an issue, if the symptoms are not overwhelming, I would test it out. Try this food from different companies, including a few farms, if you can find them, that don't use pesticides or coatings, etc... Cook it different ways - and in different pans. Wash (with gluten-free soap like 7th generation) and peel vegetables and fruits, and then don't. See if it's always a problem, or only sometimes, and if any food is a 'sometimes,' then it's likely that something that is ON the food is causing the issue, and not the food itself, you know?

Of the foods you mentioned? All of them have made me sick at least once. Especially corn, ugh. I thought it was intolerances, too, but it turns out, it's gosh darn gluten CC! Corn is typically higher in gluten CC than the other non-gluten grains (often a rotation crop on the same fields as wheat). The veggies and fruits had waxes with gluten, or pesticides sprayed on them that had gluten or fertilizer or mulch touching them that had gluten. The meat was often processed in factories that also processed wheat (like the fish, where they make breaded fish in the same factory, or behind the butchers counter, where they CC'd the fish I wanted to eat).

It's taken me a year to figure this out, and honestly? I'm still working on it. For many things, I have honest to god grown my own darn veggies/fruit and tried THAT to see if it was gluten or the food. I've called farms to find out what they spray, grown on, add, coat with, wash with, etc...

I think that there may be one or two things that my daughter has trouble with that aren't gluten, but it's so hard to find it gluten free, that I have a hard time determining for certain, sometimes.

[Wise]

Thanks a lot, Shauna, your reply was helpful. I was

tested for all these foods that I mention and I do not tolerate them. I always have asked myself if I grow my own tomatoes, I would be showing intolerance. But if

it is showing in allergy testing, then, I am supposed to be intolerant.

Wise

Diagnosed with celiac disease in 2006

Both DQ2 & DQ8