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

Starving! Please Assist!


Newtoitall

Recommended Posts

Newtoitall Enthusiast

Ok, so as it stands

Known issues with

Soy

Gluten (obv)

Lactose

and the worst one is Fructose Malabsorbtion (do you know how many delicious thing's that takes off the table)

Is there, by any chance, a book or online guide to recipes for such an intolerant person, Perhaps I'm just healing.

However I do need to stay Monk style for a while, when I eat badness it isn't just awe dayum for a night It get's me for like 2 days and the third being iffy.


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



Celiac.com Sponsor (A8-M):



mamaw Community Regular

Have you actually been tested ? You can sub rice milk, almond milk,vance's dairy free, better than milk for any dairy in recipes. There are many recipes on this

site plus you can google & you will find other sites that have gluten-free, df, cf....... all articial sweetners make me sick plus most of them are BAD for your intestinal tract anyway. I do not do soy either....the non-gluten free people at my house love vanilla almond breeze for the morning cereal....

hth mamaw

Newtoitall Enthusiast

Have you actually been tested ? You can sub rice milk, almond milk,vance's dairy free, better than milk for any dairy in recipes. There are many recipes on this

site plus you can google & you will find other sites that have gluten-free, df, cf....... all articial sweetners make me sick plus most of them are BAD for your intestinal tract anyway. I do not do soy either....the non-gluten free people at my house love vanilla almond breeze for the morning cereal....

hth mamaw

Tested, Negative, Only for celiac disease and that was positive and high first try.

Gastro app is on march 1st, screw going back on gluten the difference was obvious enough.

As for Fructose malabsorbtion and soy, those are based off how I felt after having things like soybean oil or soy lecathin or however that's spelt, and I had a small bowl of fruit one night, and the big bad D the next day, and my stomach wasn't to happy, then similar weird feelings from a bowl of jello... I mean really if jello does it that's sensitive =/

um from what I read It seems like intolerance testing is only at city hospitals I doubt I can here (I live in the sticks) but I do plan on trying to get tested, ugh and I know how you feel, when my cousins come down they GORGE themselfs on candy and chocolate and *tear* mint icecream..well ok I made that up I just have it sit there and look at the ice cream..got it at xmas >_> pre diagnoses oh the irony, got a HUGE pile of xmas candy all my favs cannot have any -.-

cahill Collaborator

someone once told me to concentrate on what I CAN eat not what I cant.

Do you have a SAFE foods list?? (Foods that you know are safe for you to eat)

For me ,,right now the safest way for me to eat is very very plain simple meals

I dont know of a book or recipe site that would be helpful but I will watch this thread HOPING someone could suggest one

T.H. Community Regular

For fructose malabsorption, this is a list of safe foods, in a nice chart format:

Open Original Shared Link

However, some other possibilities?

- What fruit did you eat when you got D? Apples, pears, and most citrus have wax coatings that are made from shellac wax, which has either soy or casein added to it! (when you cut into the citrus, if you are REALLY sensitive, the knife will pick up a little of what's on the peel and carry it into the fruit as you cut in.) So, the fruit could actually be soy, too! I believe there are some other fruits and veggies that might use shellac, but there are other waxes, too, and I only know the exact one for the above three. I know that some sprays for produce, preservative, fertilizers and such have gluten cc - I wonder how many have soy cc, too? If you react to the soy oil, I would think you may be very sensitive.

- It might be worth your while trying to find some sites for people with soy allergies - they tend to be really good about showing you hidden sources of soy, ya know? Although I'd go for the forums/personal blogs. They are a LOT more motivated due to personal interest. The doctor sites tend to be pretty, well, unaware about the REALLY hidden soy. For example, I found this, just on the first try (not so helpful, but just basic)

"Soy Allergy: Avoid These Ingredients

* edamame

* miso

* mono-diglyceride

* natto (Japanese fermented soybeans)

* tofu (soybean curds)

* okara (soy pulp)

* soya, soja, soybean, soyabean

* soy protein (isolate / concentrate)

* tempeh

* TSF (textured soy flour)

* TSP (textured soy protein)

* TVP (textured vegetable protein)*

* yuba (tofu skin)

* Textured vegetable protein can come from different vegetable sources, including soy.

You may also see the words "soy lecithin" on a label. Soy lecithin is a soy fat, not protein, and is often tolerated by those allergic to the soy protein. However, in some

circumstances, very sensitive individuals can react to it."

(from Open Original Shared Link)

- also, something to look out for is there is a lot of fraud going on with olive oil right now, where cheap soy oil is being substituted with a dye, instead. If you react to an olive oil, you may want to assume soy and try another one, at first.

- for jello - it doesn't have fructose, but sucrose, so that'd be sugar cane. However, many celiacs have more trouble with dyes and preservatives, so that might be more of the issue, ya know? Or you have trouble with fructose and sucrose, both.

Good luck to you!

Newtoitall Enthusiast

someone once told me to concentrate on what I CAN eat not what I cant.

Do you have a SAFE foods list?? (Foods that you know are safe for you to eat)

For me ,,right now the safest way for me to eat is very very plain simple meals

I dont know of a book or recipe site that would be helpful but I will watch this thread HOPING someone could suggest one

Sadly I don't, that is why I turned to here, but I guess I will have to just "bea tuffy" and deal with it, all I eat atm is like plain chicken, plain roast beef, and canned chicken >_> I've been eating mccains shoestring, they seem to be ok, but I'm dealing with some sort of stomach issue so often lately I really can't tell =/

Mom decided to make toffy -.- and I decided to try it, was fine till the next day and the day after -.-

I really don't know how people deal with this it's driving me nuts.

Jestgar Rising Star

90% of my meals consist of poultry and veggies. At this point I'm quite happy with it.


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



Celiac.com Sponsor (A8-M):



cahill Collaborator

Sadly I don't, that is why I turned to here, but I guess I will have to just "bea tuffy" and deal with it, all I eat atm is like plain chicken, plain roast beef, and canned chicken >_> I've been eating mccains shoestring, they seem to be ok, but I'm dealing with some sort of stomach issue so often lately I really can't tell =/

Mom decided to make toffy -.- and I decided to try it, was fine till the next day and the day after -.-

I really don't know how people deal with this it's driving me nuts.

my meals ,,right now are very very basic,include

lamb,ground lamb being the best,

turkey,, chicken is a no-no for me but turkey is OK

veggies,carrots,green peas,green beans,yellow squash,bok choy and yummy sweet potatoes

white rice

frozen ( never canned )peaches

that is my safe foods list,,these foods i know i can eat without a reaction

not many yet but I am content to slowly try expanding that list

cyberprof Enthusiast

Ok, so as it stands

Known issues with

Soy

Gluten (obv)

Lactose

and the worst one is Fructose Malabsorbtion (do you know how many delicious thing's that takes off the table)

Is there, by any chance, a book or online guide to recipes for such an intolerant person, Perhaps I'm just healing.

However I do need to stay Monk style for a while, when I eat badness it isn't just awe dayum for a night It get's me for like 2 days and the third being iffy.

Have you looked at the Specific Carbohydrate Diet (SPD)? Many people on this site follow it. Open Original Shared Link

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,905
    • Most Online (within 30 mins)
      7,748

    klmgarland
    Newest Member
    klmgarland
    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

    • Xravith
      Yes, you are right. Indeed, I’ve been feeling anemic since the beginning of this week, and today I felt horrible during a lecture at the university, I was trembling a lot and felt all my body incredibly heavy, so I had to come back home. I’ll do a blood test tomorrow, but I’m just worried about the possibility of it coming back negative. I’ve been eating two cookies in the morning as my only source of gluten over the past two weeks—could that affect the final result?
    • trents
      Welcome to the forum, @Judy M! Yes, he definitely needs to continue eating gluten until the day of the endoscopy. Not sure why the GI doc advised otherwise but it was a bum steer.  Celiac disease has a genetic component but also an "epigenetic" component. Let me explain. There are two main genes that have been identified as providing the "potential" to develop "active" celiac disease. We know them as HLA-DQ 2.5 (aka, HLA-DQ 2) and HLA-DQ8. Without one or both of these genes it is highly unlikely that a person will develop celiac disease at some point in their life. About 40% of the general population carry one or both of these two genes but only about 1% of the population develops active celiac disease. Thus, possessing the genetic potential for celiac disease is far less than deterministic. Most who have the potential never develop the disease. In order for the potential to develop celiac disease to turn into active celiac disease, some triggering stress event or events must "turn on" the latent genes. This triggering stress event can be a viral infection, some other medical event, or even prolonged psychological/emotional trauma. This part of the equation is difficult to quantify but this is the epigenetic dimension of the disease. Epigenetics has to do with the influence that environmental factors and things not coded into the DNA itself have to do in "turning on" susceptible genes. And this is why celiac disease can develop at any stage of life. Celiac disease is an autoimmune condition (not a food allergy) that causes inflammation in the lining of the small bowel. The ingestion of gluten causes the body to attack the cells of this lining which, over time, damages and destroys them, impairing the body's ability to absorb nutrients since this is the part of the intestinal track responsible for nutrient absorption and also causing numerous other food sensitivities such as dairy/lactose intolerance. There is another gluten-related disorder known as NCGS (Non Celiac Gluten Sensitivity or just, "gluten sensitivity") that is not autoimmune in nature and which does not damage the small bowel lining. However, NCGS shares many of the same symptoms with celiac disease such as gas, bloating, and diarrhea. It is also much more common than celiac disease. There is no test for NCGS so, because they share common symptoms, celiac disease must first be ruled out through formal testing for celiac disease. This is where your husband is right now. It should also be said that some experts believe NCGS can transition into celiac disease. I hope this helps.
    • Judy M
      My husband has had lactose intolerance for his entire life (he's 68 yo).  So, he's used to gastro issues. But for the past year he's been experiencing bouts of diarrhea that last for hours.  He finally went to his gastroenterologist ... several blood tests ruled out other maladies, but his celiac results are suspect.  He is scheduled for an endoscopy and colonoscopy in 2 weeks.  He was told to eat "gluten free" until the tests!!!  I, and he know nothing about this "diet" much less how to navigate his in daily life!! The more I read, the more my head is spinning.  So I guess I have 2 questions.  First, I read on this website that prior to testing, eat gluten so as not to compromise the testing!  Is that true? His primary care doctor told him to eat gluten free prior to testing!  I'm so confused.  Second, I read that celiac disease is genetic or caused by other ways such as surgery.  No family history but Gall bladder removal 7 years ago, maybe?  But how in God's name does something like this crop up and now is so awful he can't go a day without worrying.  He still works in Manhattan and considers himself lucky if he gets there without incident!  Advice from those who know would be appreciated!!!!!!!!!!!!
    • Scott Adams
      You've done an excellent job of meticulously tracking the rash's unpredictable behavior, from its symmetrical spread and stubborn scabbing to the potential triggers you've identified, like the asthma medication and dietary changes. It's particularly telling that the rash seems to flare with wheat consumption, even though your initial blood test was negative—as you've noted, being off wheat before a test can sometimes lead to a false negative, and your description of the other symptoms—joint pain, brain fog, stomach issues—is very compelling. The symmetry of the rash is a crucial detail that often points toward an internal cause, such as an autoimmune response or a systemic reaction, rather than just an external irritant like a plant or mites. I hope your doctor tomorrow takes the time to listen carefully to all of this evidence you've gathered and works with you to find some real answers and effective relief. Don't be discouraged if the rash fluctuates; your detailed history is the most valuable tool you have for getting an accurate diagnosis.
    • Scott Adams
      In this case the beer is excellent, but for those who are super sensitive it is likely better to go the full gluten-free beer route. Lakefront Brewery (another sponsor!) has good gluten-free beer made without any gluten ingredients.
×
×
  • 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.