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Developing A New Allergy?

kyga2

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kyga2 Apprentice
kyga2
Posted

Somewhere, somehow, my daughter who cannot tolerate gluten or casein was exposed to one or both of those things about two weeks ago and had diarrhea and related trouble. We put her on a very simplified diet and she seemed to get better. We slowly reintroduced food that she normally eats. On the day she got her soy milk, she had bad diarrhea again. My husband is the one who noted this, so without being aware I gave her soy milk the next day with the same results. Does this sound like a potential soy allergy to you? Can a child all of a sudden be sensitive to something previously tolerated? Or, perhaps, was it just a bug? If it were a bug I don't know why we're having problems still after almost two weeks.

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mushroom Proficient
mushroom
Posted

Are you sure of the gluten/casein exposure, or could this just have been the beginning of the reaction? Soy is a common co-intolerance of those with gluten sensitivity and I would definitely recommend you discontinue it (try almond or hemp milk, or a rice milk as long as it is not Rice Dream) and see how she does - and eliminate any other source of soy as well.

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  • Posts

    • trents
      ttg iga high (646 mg/dl) other results are normal

      By trents · Posted

      What are your symptoms? What has brought you to the point where you sought celiac disease testing?
    • kpf
      ttg iga high (646 mg/dl) other results are normal

      By kpf · Posted

      Thanks so much. This is what I thought but really wanted a second opinion. I appreciate this. 
    • xxnonamexx
      Self Diagnosed avoiding gluten 7 months later (Not tested due to eating gluten to test) update and question on soy

      By xxnonamexx · Posted

      I have heard about numerous food sensitivity tests blood and the prick and how nothing is very reliable I think trial and error probably best bet.
    • trents
      Self Diagnosed avoiding gluten 7 months later (Not tested due to eating gluten to test) update and question on soy

      By trents · Posted

      As ShariW explained, soy itself doesn't contain gluten but most soy sauces sold in stores and used in restaurants contain wheat as an ingredient so they are not gluten free. As I understand it, there are two traditional ways of making soy sauce. One way contains wheat and one doesn't. The most popular one found out there in the wild does contain wheat, however. Kikkoman offers a line of gluten-free soy sauce and Teriyaki products that are often sold by grocery store chains like Safeway. There are food allergy/food sensitivity tests available and your physician can order them or give you a referral. They fall into two categories, the skin prick kind and the blood test kind. One you might look into is called the ALCAT test which might be the most helpful for foods. However, the reliability of these things is questionable. The results can be helpful as a place to start but the results often don't match up with real life experience. There are reasons for this and you might do well to research food sensitivity testing reliability on the Internet. 
    • trents
      ttg iga high (646 mg/dl) other results are normal

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