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

Fish Allergy?


rain

Recommended Posts

rain Contributor

Over this past week rotisserie chicken and fish have given me stomach aches. The ache is manageable but coupled with bloating and constipation. Plus I get that still hungry feeling that leads to the perpetual snacking. It seems to last about 8 hours.

Is this another food intolerance? I don't think it's a proper allergy because just a few weeks ago these same foods were clearly my 'safe' foods. Or is it something about how I'm eating them? Has anyone else gone thru this?

Another thought I had was that it was too many calories at one sitting (about 600 - 200 for fish, 300 for rice and vegetables and I always tack on an extra 100 for oil, etc).

Thanks for your thoughts!


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



Celiac.com Sponsor (A8-M):



Kelly777 Newbie

If you got your chicken already cooked at the grocery it may have wheat in it. Kroger's cooked chicken in the deli has wheat. I have only found cooked chicken with seasonings at Safeway and Costco. If your fish was seasoned or if you bought it in a bag there might be wheat in the seasoning or floured to keep it from sticking together. It's everywhere and I am so over it. Just got home from the grocery and a single trip takes me at least an hour because of reading the labels. I also have an intolerance to soy so I and I still have lactose intolerance so I really have to read the labels for everything. I love it when they say gluten, soy and dairy free right on the package. Makes life easier.

eatmeat4good Enthusiast

I agree.

Rotisserie chicken was my "go to" food the first few weeks I was recovering but I realized after a couple of chickens...it must not be safe.

I just forget about fast food.

A raw chicken goes in the oven and is done in an hour.

That is our fast food now.

Another thing might be if they use vegetable oil on the chicken...it is usually soy.

You might be sensitive to soy.

I wouldn't think the calories would make your stomach hurt.

IrishHeart Veteran

I agree--it's probably not the chicken or fish--it's the PREPARATION.

I cannot do soy either. I emailed the supermarkets we get ours from and both registered nutritionists on staff PROMISED me that no soy or gluten was used in the preparation of the rotisserie chickens or turkeys...but now, you have me wondering....because I sure as heck am not feeling any better....!!

arrgh...there goes another food ...LOL (but not really funny).... can I swear? good..(*&^$#! :D

rain Contributor

I like the idea about soy in the rotisserie. The fish I prepared at home but I've been cooking it from frozen (per the instruction) rather than thawing..maybe that's it?

I have noticed though, that this week I can eat lentil and other bean varieties with no problem. And that had been a big problem before, I hadn't been able to digest it. So I think I'm going to chalk this up to another phase in my digestion healing. I guess I just wait a bit and see if the meat is a problem then.

Thanks!

IrishHeart Veteran

I like the idea about soy in the rotisserie. The fish I prepared at home but I've been cooking it from frozen (per the instruction) rather than thawing..maybe that's it?

I have noticed though, that this week I can eat lentil and other bean varieties with no problem. And that had been a big problem before, I hadn't been able to digest it. So I think I'm going to chalk this up to another phase in my digestion healing. I guess I just wait a bit and see if the meat is a problem then.

Thanks!

Good for you that you are adding foods back in that were a problem before!

I am still in the "what now?" phase of healing where I cannot tell from day to day what will make me feel lousy.

So, hooray for you---eat up, girl, and enjoy!! (oops. I shouldn't assume that)...eat up, rain!:>)

rain Contributor

Good for you that you are adding foods back in that were a problem before!

I am still in the "what now?" phase of healing where I cannot tell from day to day what will make me feel lousy.

So, hooray for you---eat up, girl, and enjoy!! (oops. I shouldn't assume that)...eat up, rain!:>)

Thanks :) Funny it hadn't occurred to me that something was actually getting better! :D


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



Celiac.com Sponsor (A8-M):



IrishHeart Veteran

Thanks :) Funny it hadn't occurred to me that something was actually getting better! :D

well, there it is then....Progress!! Good for you! :D I LOVE hearing about other people's progress on here---so inspirational!!

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,681
    • Most Online (within 30 mins)
      7,748

    Donna Ybarra
    Newest Member
    Donna Ybarra
    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

    • Scott Adams
      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • 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.