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

Carb Intolerance

joej1

Recommended Posts

joej1 Apprentice
joej1
Posted

I know a lot of people are carbohydrate intolerant when they come off gluten. This is probably due to a faulty digestive mechanism. I was wondering if anybody here had these same issues not being able to handle many carbs that eventually got better as they healed.

-Joe

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

Celiac.com Sponsor (A8-M):


eatmeat4good Enthusiast
eatmeat4good
Posted

Yes, I had this exact same issue. All carbs seemed to make me very ill. So I ate mostly meat and healed. Now 8 months in, I can eat potato and rice in small amounts with no problem at all. I thought I was totally carb intolerant, but seems my metabolism is improving to the extent that I will be able to eat them normally eventually. Vegetables also were impossible to digest. But that is completely resolved now too. It really is amazing me.

aedixon Newbie
aedixon
Posted

Oh wow! So I'm not crazy that all carbs make me sick? I just seem to do better with meats, veggies and fruit. I thought I was becoming a hypochondriac!

domesticactivist Collaborator
domesticactivist
Posted

That's one of the main ideas behind the GAPS diet we're doing. Try reading the gut and psychology syndrome book. I've also posted a lot about it here.

Korwyn Explorer
Korwyn
Posted

I've posted about the GAPs a bit too. It was what kicked my body into actually starting to heal properly. That said, I still (two+ years later) cannot tolerate refined or processed carbs or grains hardly at all. Potatoes are ok, fresh corn is ok, but processed or refined grains, flours, starches, etc, pretty much do me in. I can get away with a single serving once a week or so, but I have to be very careful. Starches (corn, potato, tapioca) are the worst. I had a slice of pie with cornstarch and spent an afternoon projectile vomiting. So I pretty much eat a 'paleo' diet consisting of meat, fat, raw veggies, raw fruit, quinoa. I rarely eat anything that is processed.

* Edited for tyop and poor grammer. :)

Racer-J Newbie
Racer-J
Posted

I don't get "sick" per say but, complex carbs leave me pretty bloated and corn products feel like razor blades. If I bloat enough (it doesn't take much to do that), I can get to feeling pretty miserable so I just stay away from them for the time being. For clarification when I say complex carbs I mean stuff like organic long grain brown Basmati rice, and all the gluten free ones. I haven't anything processed in ages so I know that's not part of the issue. I don't have problems with potatoes other than some mild bloating if I eat to much at one time but, I decided to drop "starch" from my diet as well to see how that works out.

My father doesn't have any of those issues though. He only has a problem if gluten or even minor cc is involved so, it's been a little frustrating that I am the only one of my 1st degree relatives that has had all the other food issues. That's great for them but, it leaves me as the center of attention from time to time which is not something I exactly cherish. It's great to have people concerned but, the level of concern can quickly multiply to a level that is simply unbearable at times. I am truly thankful to have such a caring family but, I just wish they would reign it in from time to time lol.

Back to the main topic though, I would love to be able to reintroduce rice and oatmeal at some point as I really love to eat both of them. The excessive bloating just isn't worth it though. I'm going to have to agree with everyone else and say that you are not crazy. If you are, I guess we are all crazy as well :P

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,133
    • Most Online (within 30 mins)
      7,748
    Exhausted-momma
    Newest Member
    Exhausted-momma
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
      Finding gluten free ingredients

      By captaincrab55 · Posted

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
×
×
  • 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.