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

Please Help! New Celiac In Need Of Advice

MandaSue

Recommended Posts

MandaSue Newbie
MandaSue
Posted

Hi everyone. I am looking for advice on what i possibly could have eaten last night that caused a reaction. Any guesses???

I have had minor undiagnosed "stomach issues" my whole life and was diagnosed as a Celiac about 3 - 4 weeks ago? I have been eating a very strict gluten free diet ever since and have seen lots of positive differences. I know it probably takes longer than this to really know though??

Last night, I made a family recipe with (what I thought were completely gluten free ingredients) and I had an "upset stomach"-- mild pain, "tightness, "gassy",-- these are typically the symptoms I had frequently before I was diagnosed.

The recipe had:

-lean ground beef (which i've eaten in other gluten-free recipes and have been fine)

- instant mashed potatoes (package said "gluten free" and only prepared with water)

-canned creamed corn (Walmart brand that contained : corn, water, sugar, modified cornstarch, salt) the package said "a naturally gluten free food," which i know is just the manufacturer's way of protecting themselves b/c they are not making any claims about the possibility of cross contamination) -- i went with this brand b/c it was the only one that said "modified cornstarch" instead of "modified food starch" and i thought it was the safer choice.

-- cheddar cheese (i've been eating cheese and dairy and have not had a problem.

Do you see an ingredient that could have been the "culprit"? the corn maybe? or is it possible that it was unrelated? like not drinking enough water or eating too much? or drinking too much coffee with food throughout the day?? (although symptoms feel very much like how i felt frequently before i was diagnosed). Oh, and my boyfriend also ate all this and was fine-- that's what makes me think it was gluten-- SOMEHOW.

THE OTHER PROBLEM.... I usually try to "isolate" a new food so i know if i have a reaction or not. However, since i thought it was ok, i also had:

apple sauce (said "naturally gluten-free...") - i've had this before and been fine

biscuits that i made myself with gluten-free bisquick mix (and I had a diff batch the day before and was fine)

gluten-free pumkin cookies-- that i made myself and checked the ingredients.

Sorry for the long post. please let me know your theories/guesses/advice. Thanks!!!!

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

Celiac.com Sponsor (A8-M):


psawyer Proficient
psawyer
Posted

Welcome,

The phrase, "a naturally gluten-free food," has nothing to do with cross-contamination. It is because labeling a food "gluten-free" is only allowed if that is a distinguishing characteristic of that particular brand of the food. You can have "gluten-free bread" because bread often/usually contains gluten. You can't have "gluten-free apples" because apples are always gluten-free.

Unless you have other food tolerance issues, "modified food starch" is safe. Wheat was always very rare, and today it must be explicitly declared. It is commonly tapioca with corn running second.

At four weeks in, you may still have healing in progress. Until healing is complete, it is not unusual to have a reaction to something that is gluten-free.

lynnelise Apprentice
lynnelise
Posted

Sometimes when you are still healing you'll just have a bad day here or there and it's not necessarily caused by gluten.

I've read other threads saying newly gluten free people could have cross reactions to coffee. At least one testing company (Cyrex) claims so.

ravenwoodglass Mentor
ravenwoodglass
Posted

We often have ups and downs in the beginning and it doesn't help that some of us will have delayed reactions. It may not have been the meal that you ate right before you felt ill that got you it might have even been something from a day or two before. Have you taken care to get a new toaster, strainer and replaced scratched non-stick pans and wooden utensils? If not that needs to be done. Also if you have a significant other make sure they are brushing their teeth before you do any kissing. That can get us too.

T.H. Community Regular
T.H.
Posted

Also if you have a significant other make sure they are brushing their teeth before you do any kissing. That can get us too.

I was just thinking that - if he had gluten within a couple hours of seeing you and ya'll kissed, that can do it. Or if you kissed his skin and he had some kind of lotion/sunblock/powder with gluten on it on his skin. Or kissed his hair and his shampoo has gluten - although often that's self-correcting, as it is washing out of his hair, mostly. You might want to take care when using your own, however, if you tend to rinse off the shampoo down your face where it runs across your lips and might get into your mouth.

...bizarre, eh?

eatmeat4good Enthusiast
eatmeat4good
Posted

That's about the right time frame for dairy sensitivity...at least that is what happened to me. I happily kept eating my cheese and dairy...and thinking I wouldn't be one of "them". Well, it sure took me a while to realize it was actually dairy making me feel lousy...several weeks after giving up gluten... I know you don't wanna hear that...and neither did I...but giving up dairy sure cut down on what I thought was CC incidents. Just sayin....

  • 2 weeks later...
Fairy Dancer Contributor
Fairy Dancer
Posted

Id blame the corn lol

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

Celiac.com Sponsor (A8-M):


Jennaand2kids Newbie
Jennaand2kids
Posted

manda sue....it sounds fine....what spices did you use? that has gluten in it sometimes...

also, do you often have dairy? i was told when you are newly diagnosed you are supposed to stay away from dairy because it doesnt allow the villi to heal that was damaged with gluten?

Also do you mind sharing your pumpkin cookie receipe?

Bubba's Mom Enthusiast
Bubba's Mom
Posted

The meal sounds innocent, but you may have had something the day before and as it went through your system symptoms were triggered?

I also would question the sources for anything you've baked. I'm 3 months into gluten-free and went to a gluten-free bakery yesterday. I bought several different cookies and a couple of scones.

I ate the scone with tea in the afternoon and felt fine. After supper I ate 2 different cookies. Within a couple of hours I started getting hyper and gerd, etc. just like I had been glutened. I was up all night and very ill.

I called the bakery this morning to check that what I bought was truly gluten-free. I talked to the baker. She said the sugar cookies were made with Bob's Red Mill gluten-free flour. I've heard other eople say they react to BRM products, but never guessed I'd be one of them. The baker said she's heard of very sensitive Celiacs having a problem like I did. She told me in the future to ask which items have that flour in them.

domesticactivist Collaborator
domesticactivist
Posted

What about your cooking utensils, baking sheets, etc? We found that we became more sensitive of slight amounts. I have a post on the blog linked from my profile called going 100% gluten free that might help you identify some potential sources of contamination.

  • 3 weeks later...
Michelle1234 Contributor
Michelle1234
Posted

I'm also going to chime in on the cooking utensils. I found as I eliminated gluten I got more sensitive. Everything that had a seam in it it had to be replaced, mixer, toaster, pots and pans that had a handle with a seam, spoons, etc. If there was a scratch or crack I replaced that also. After I did that then I no longer got sick from innocent meals in my own house. Also had to have hubby go gluten free as he was incapable of keeping his gluten coated hands from contaminating the microwave, refrigerator and sink handles. He didn't mind as he would rather do that than have me complain at him for spreading crumbs.

Don't forget measuring cups and measuring spoons.

Michelle

AVR1962 Collaborator
AVR1962
Posted

By chance would there be any xanthun gum in the gluten free products you used to make the recipes? It does not set well with me.

Sherry53 Newbie
Sherry53
Posted

I was diagnosed in Sept. and have joined a local support group with about 25 people. At the last meeting someone mentioned that the grated cheese that you buy in a bag has flour added to it, to keep it from sticking together. Is it possible that you used this type of cheddar cheese in your recipe?

I find that I have good days and bad days and was wondering if I had actually consumed gluten or if as many of you are saying, am just going through the healing process. This has caused me to second guess almost everything that goes into my mouth. I almost wish I did get an immediate reaction so I would know what to avoid. I have questions about quite a few foods...will be so happy in 2012 when mandatory gluten labeling becomes law here.

kareng Grand Master
kareng
Posted

I was diagnosed in Sept. and have joined a local support group with about 25 people. At the last meeting someone mentioned that the grated cheese that you buy in a bag has flour added to it, to keep it from sticking together. Is it possible that you used this type of cheddar cheese in your recipe?

I find that I have good days and bad days and was wondering if I had actually consumed gluten or if as many of you are saying, am just going through the healing process. This has caused me to second guess almost everything that goes into my mouth. I almost wish I did get an immediate reaction so I would know what to avoid. I have questions about quite a few foods...will be so happy in 2012 when mandatory gluten labeling becomes law here.

Its usally corn starch added to shredded cheese. If they added flour, they would need to label it. Think about flour. Flour sticks together when wet or damp (like cheese). Its one of the properties of wheat flour that is hard to duplicate in gluten-free bread

Archived

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

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


  • Member Statistics

    • Total Members
      131,693
    • Most Online (within 30 mins)
      7,748
    Amber Holman
    Newest Member
    Amber Holman
    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

    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Since 2015 we've spent extensive time in Italy and I've been able to eat their wheat products without incident. Initially, I was practically starving thinking foods in Sicily were not gluten-free.  An Italian friend who had lived in the US for over 20 years said she had celiac/gluten-free friends from the US who could eat Italian wheat products without problems. Hesitantly, I tried little by little without issues.  A few years later at a market, I asked a bread vendor if they had gluten-free loaves. Turns out she had lived in LA, said groups believe it's not the gluten that's causing our bodies harm, but potassium bromate; these groups have been trying to ban it.  Bromines and other halogens wreaks havoc to our endocrine system and, more specifically, our thyroids and immune systems. When bromines are ingested/absorbed into the body, it displaces iodine causing other health issues. Potassium bromate is a powerful oxidizing agent (dough 'conditioner') that chemically changes flour to enhance elasticity, bleaches the dough, and ages the flour much faster than open air.   Shortly thereafter while visiting friends in California, one family said they had gone gluten-free and the difference was incredible. The reason they choose this path was due them (a biologist/chemist/agriculturist scientist) having to write a portion of a paper about a certain product for the company he worked. Another company's scientist was directed to write the other portion. All was confidential, they weren't allowed to know the other company/employee.  After the research, they learned gluten was being removed from wheat, sent elsewhere, returned in large congealed blocks resembling tofu, and then added to wheat products. Potassium bromate has been banned for use in Europe, China, and other countries, but not in the US. Then we have the issues of shelf preservatives and stabilizers. What are we eating?  Why? We spend long periods of time in Italy and all has been good.  We just returned from an extended time in Greece;  no issues there either.  There is a man there we learned about on a travel show about Greece who walks the hills, picking herbs, pods, etc.  He is a very learned scholar, taught at the university level in Melbourne. It took a few days to locate him, but were finally successful. He too, is concerned about the additives and preservatives in American food (many of his customers are Americans, haven't been in the best of health, and have become healthier after visiting him). He suggested taking a food product from the US and the same product in Europe, and compare the different ingredients. Then ask why these things are being allowed in the US by the 'watch dog' of our foods and drugs. It would be amuzing if it weren't tragic. I'm presently looking for flour from Europe that I can make my own bread and pasta as the gluten-free bread is now $7.99 a (small) loaf.  BTW, studies are showing that many gluten-free individuals are becoming diabetic. My guess is because the gluten-free products are high in carbs. This is only my experience and opinion garnished by my personal research.  I hope it helps.  
    • knitty kitty
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By knitty kitty · Posted

      Symptoms that get worse if you don't supplement is a sign of malabsorption, possibly due to Celiac disease. Blood tests for nutritional deficiencies are not very accurate, and should be done when you have been off of supplements for eight to twelve weeks, otherwise the vitamin supplements you've taken will be measured.  The blood circulation system is a transportation system.  It transports the vitamins you've absorbed around the body, but blood tests don't give an accurate picture of the vitamin and mineral stores inside organs and tissues where they are actually used.  You can have "normal" blood levels but still have deficiencies.  This is because the brain demands stored nutrients be put into the blood stream to supply important organs, like the brain and heart, while other organs do without.   If you are taking Thiamine Mononitrate in your supplements, you are probably low in thiamine.  Thiamine Mononitrate is used in many supplements because it won't break down sitting on a shelf.  This also means Thiamine Mononitrate is difficult for the body to utilize.  Only thirty percent of Thiamine Mononitrate on the label is absorbed and even less is able to be utilized by the body.  A different form of Thiamine called Benfotiamine has been shown to promote intestinal healing.   Talk to your doctor about doing a genetic test to look for Celiac markers.   I'm concerned that if you do a gluten challenge (10 grams of gluten per day for a minimum off two weeks) in your weakened state, the nutritional deficiencies will become worse and possibly life threatening.  
    • ElisaAllergiesgluten
      Allergy medication: cetirizine by the HealthA2Z is it gluten free?

      By ElisaAllergiesgluten · Posted

      Hello, good afternoon!   I apologize, I didn’t see a notification and I’m just reading this. Thank you so much for sharing your thoughts and the link. Yes you are absolutely right, even so trying to get a response from them has been extremely difficult. They don’t answer but I will your practice of “guilty until proven innocent.”   I like and have a sense of trust here in this website, everyone is honest and thoughts are raw. The mutual understanding is amazing!   thank you Scott!
    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      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.
×
×
  • 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.