Worse Reaction With Certain Foods?

[espresso261]

Does anyone seem to have worse reactions to gluten in certain foods vs others? I seem to react a lot worse to pasta, soy sauce, savory or fried foods than i do to cake or cookies. Is this possible or could it be my imagination? My symptoms with cookies and cake seem to be nearly nonexistant, while my reactions to the others leave me incredibly bloated, exhausted, body aches etc. I thought maybe its from the oil, but i can have oil without gluten (cooking foods in oil or as salad dressing) and be perfectly fine.

Does this happen to anybody else?

[T.H.]

Yup, I most definitely did. Reasons for my issues, best I can tell:

1. Some of my gluten-free foods actually contained foods I turned out to be allergic/intolerant to. It often gave me gastro, which I would think was gluten, but turned out to be this. No hives or anything. Only really showed up after I went gluten free. I had no trouble with it before. gluten-free soy sauce was one of those with me.

2. Some brands I had trouble with vs. other brands.

When you've been trying the oil, did you eat it in the same amounts as you'd get with your fried foods, by any chance?

[Skylark]

I used to be that way too. Rich foods were far worse than bread for a quick IBS style reaction.

[rosetapper23]

Some of us suffer the worst destruction to our intestinal lining from gluten combined with hot or spicy peppers. I'm still recovering from such a glutening that happened in April 2010. I'm beginning to think that the lining will never regenerate...and I'll be left having certain nutritional deficiencies for life.

[CR5442]

Yes, I had really bad reactions from things like Pizza, where flour dough is only just cooked. I seemed okay GI wise with things like shop bought cakes and croissants. However, I would always have the upper intestinal bloat and swing from D to C and back again no matter what I ate. Also things like Lasagne would always make me feel worse. I think it might be combining the gluten with lactose based cheese/bechamel etc. I always felt like the lasagne was going to come back up again. I think with shop bought cakes the temps they heat them to must somewhat degrade the proteins in the gluten...

[Skylark]

Nah, you pretty much have burn gluten into soot to get rid of the peptides that give us trouble. Baking temps won't do it.

You have a great point about gluten and diary together. Pasta with a cream sauce would always kill me worse than tomato sauce, McDonalds burgers with cheese were bad, and things like pizza and lasagna were also iffy. I was dairy intolerant when I first went off gluten so that makes a lot of sense.

[Jenniferxgfx]

I haven't been able to eat fried foods for years! Fried foods would give me such violent D and GI pain that I thought it was a fatty food intolerance. I ate a very low fat diet (much too low, I'm learning now, as the brain needs fats!) and avoided fried foods except an occasional French fry from my husbands plate ate a restaurant. My gall bladder wasnt diseased, but it hurt often. I never had trouble with cakes or breads like I had with fatty food.

I go gluten free, and one of my first symptoms includes gall bladder pain when I'm glutened. But now that I'm gluten free, I can eat fat! I can eat fried potatoes! No reaction! ...and when I tried to trust a restaurant's "gluten free" fries, I had a terrible reaction. To date, my worst reactions from cc are from fatty foods with cc. I'm convinced it's just the way my body responds-- maybe my leaky gut is specifically leaky with fat carrying the gluten, but I didn't have the same reaction to bread or cheeseless pizza (long time vegan here), as long as it wasn't greasy. Throw some grease in there and I'm down for the count.

It turns out I'm pretty sensitive to cc, but I can eat normal food, as Long as it's gluten-free. it's so nice to eat peanut butter again, too!!

[srall]

Yes...that's weird that you mention it. Since I've been gluten free, one time I was glutened from a soup (clam chowder which would have had two of my culprits: dairy and gluten) and ended up in bed for 3 weeks, with joint pain and a DH rash.

And soy sauce made me extremely sick when I ate it (before I went gluten free). I had a hard time figuring that one out, and figured it must be the sushi that made me sick.

After I decided I could never ever eat gluten again, I somehow thought I could eat one bite of cake at a party and as far as I know, no reaction at all. I guess it was a pretty tiny bite.

But after that I have never cheated. It's just not worth it.

[rainer83]

For me, towards the end of my gluten days, everything was causing the worst reactions ever. Before that though, it was mainly cereals, pasta, breads. Cookies or cakes, not so much, I could get away with it. By the end, everything was doing it. I remember my last thing to eat with gluten purposely was a shortbread cookie, and I was so sick from it, I really thought I was going to die, the pain was terrible.

[saintmaybe]

The fastest reactions I have are from things like mexican food, where the combination is flour + grease. I had On the Border a few weeks ago, and ordered from their gluten free menu. Still got sick as a dog, because I believe they forgot to switch out the flour tortilla for a corn one. That, or they cooked all the fixins' in the same oil as everyone else's food, which would do it, too.

McDonalds cheeseburgers usually without fail gave me a reaction pre-diagnosis. For the longest time, I thought it was the CHEESE, and took dairy pills when I went. Now I think there's something about the composition of the burger bun that's deadly for me.

Scones are also bad- I used to order them all the time from starbucks. They're basically just flour and water. *Ouch* I thought I was lactose intolerant from all of my lattes I was drinking. Not ONCE did it occur to me it was the scone. Who thinks about wheat trying to kill you?

[Skylark]

Scones are also bad- I used to order them all the time from starbucks. They're basically just flour and water. *Ouch* I thought I was lactose intolerant from all of my lattes I was drinking. Not ONCE did it occur to me it was the scone. Who thinks about wheat trying to kill you?

Don't you mean flour and butter? Butter is the second ingredient in Starbuck's scones. I don't have fond memories of croissants either. They made me bloated and kind of ill-feeling. Naturally my Dr. told me the problem was gastric irritation from coffee, not the croissant.