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

Ah~Ha! Finally Figured It Out!

lucky28

By lucky28
in Coping with Celiac Disease

Recommended Posts

lucky28 Explorer
lucky28
Posted

After my initial good response to going gluten-free~I had a 3~4 month bout of bad GI symptoms and had gotten really depressed and discouraged by it. Well we moved from our house the last weekend of January and at the same time I had been working more hours @ work~leaving me NO time to unpack anything but the basics. Starting about a week into living @ the new house my GI symptoms had drastically improved! In fact this whole week my Gi system has been textbook NORMAL! :-) I realized earlier this week what I was doing different~I had been using fresh garlic instead of the granulated garlic that I had been using practically EVERY night since the end of September!

I feel like such a dummy,but at the same time I am so relieved that it's not anything more serious!

btw the website for the spice company (not mcormicks) says that the spice is gluten-free so I don't know if it is maybe a cc issue or if i have some other issue with it~ all I know is that I'm so happy to have my symptoms resolved!

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

Celiac.com Sponsor (A8-M):


Lisa Mentor
Lisa
Posted

After my initial good response to going gluten-free~I had a 3~4 month bout of bad GI symptoms and had gotten really depressed and discouraged by it. Well we moved from our house the last weekend of January and at the same time I had been working more hours @ work~leaving me NO time to unpack anything but the basics. Starting about a week into living @ the new house my GI symptoms had drastically improved! In fact this whole week my Gi system has been textbook NORMAL! :-) I realized earlier this week what I was doing different~I had been using fresh garlic instead of the granulated garlic that I had been using practically EVERY night since the end of September!

I feel like such a dummy,but at the same time I am so relieved that it's not anything more serious!

btw the website for the spice company (not mcormicks) says that the spice is gluten-free so I don't know if it is maybe a cc issue or if i have some other issue with it~ all I know is that I'm so happy to have my symptoms resolved!

Wow, you sure had a lot going on. Maybe settling in to you new place has relieved some stress. Stress can create havoc on your system. It kicked in my Celiac. Sometimes, outside elements can turn us upside down. Maybe it might not be the garlic. And... my philosophy, fresh is always best. Anyway, so glad you're feeling better.

Roda Rising Star
Roda
Posted

Were you using the spices before you were gluten free? Any chance that it could have been CC'd at your house? Is there anything else ingredient wise in it like an anticaking agent that you possiblly could be having trouble with? Just some ideas to toss at you. Glad your feeling better.

Takala Enthusiast
Takala
Posted

I also had a reaction to granulated dried garlic also, from a "reputable" company that claims all spices are gluten free. I noticed the country of origin for that garlic was China. I no longer use dried granulated garlic.

It was easy enough to test this. We had just purchased a new bottle, and had used it on hamburgers. We used it several times and I got sick after each time. I thought, "what is new?" and common to each incidence. And voila, left it off the next batch. No problem. I eat very plainly, meat/veg/potato a lot for dinner, so there aren't too many "exotic" ingredients.

I am so tired of this cya claims from these companies. They are not batch testing everything for gluten, and with foreign sources you really have no idea.

I just started having problems with a brand of balsamic vinegar I had successfully used for years.... checked the label and can't believe what is on the ingredient list now. "...boiled grape must, caramel color" :angry: Technically, this product should be gluten free because I have been told that American sourced caramel color is supposedly safe. But it is using Italian/European ingredients. Boiled wine dregs from the bottom of the aging caskets... dreck...yummy. <_< While this is my fault for not double checking a purchase by a family member, and assuming that a bottle labeled "Balsamic Wine Vinegar" would actually continue to be vinegar, it still shows that in an effort to cut costs, we do not really know what much of our condiments are made out of, at all.

lucky28 Explorer
lucky28
Posted
  • Author

Thanks for all the support! Hopefully things remain calm (if you know what I mean!) I had really gotten so upset about my relapse because my symptoms had resolved so quickly after going gluten-free then it seemed as though nothing I did was making any difference. I had moved my 6month biopsy follow-up to an earlier date, thinking that something serious was going on (refractory sprue, lymphoma, etc). Thankfully my appt was on the 9th and my symptoms had stopped by then! I discussed it with my gastro and he said as long as I remain symptom free he doesn't want to see me for a year. Hopefully I've got everything else under control, I have done alot of research, took a lot of advice from ppl on this board, and have not once intentionally cheated; except when I'm dreaming :lol:

I just hope that others with unresolved problems will find an easy solution like I did!

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. knitty kitty
      - knitty kitty commented on Scott Adams's article in Multiple Sclerosis and Celiac Disease
      3

      Gluten-Free Diet Linked to Reduced Inflammation and Improved Outcomes in Multiple Sclerosis (+Video)

      I worried at one point on my journey whether I had MS, having many of the symptoms myself. However, my symptoms improved dramatically with high dose thiamine hydrochloride, Benfotiamine, and Thiamine TTFD. Thiamine deficiency symptoms overlap with MS symptoms, including changes on brain MRIs. Thiamine deficiency affected my eyes (light sensitivity),...
    2. trents
      - trents replied to Matthias's topic in Coping with Celiac Disease
      1

      Unexpected gluten exposure risk from cultivated mushrooms

      Welcome to the celiac.com communiuty, @Matthias! Yes, we have been aware that this can be an issue with mushrooms but as long as they are rinsed thoroughly it should not be a problem since the mushrooms don't actually incorporate the gluten into their cellular structure. For the same reason, one needs to be careful when buying aged cheeses and products...
    3. Matthias
      - Matthias posted a topic in Coping with Celiac Disease
      1

      Unexpected gluten exposure risk from cultivated mushrooms

      The one kind of food I had been buying and eating without any worry for hidden gluten were unprocessed veggies. Well, yesterday I discovered yet another pitfall: cultivated mushrooms. I tried some new ones, Shimeji to be precise (used in many asian soup and rice dishes). Later, at home, I was taking a closer look at the product: the mushrooms were growing...
    4. trents
      - trents replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      9

      how much gluten do I need to eat before blood tests?

      I might suggest you consider buckwheat groats. https://www.amazon.com/Anthonys-Organic-Hulled-Buckwheat-Groats/dp/B0D15QDVW7/ref=sr_1_4_pp?crid=GOFG11A8ZUMU&dib=eyJ2IjoiMSJ9.bk-hCrXgLpHqKS8QJnfKJLKbKzm2BS9tIFv3P9HjJ5swL1-02C3V819UZ845_kAwnxTUM8Qa69hKl0DfHAucO827k_rh7ZclIOPtAA9KjvEEYtaeUV06FJQyCoi5dwcfXRt8dx3cJ6ctEn2VIPaaFd0nOye2TkASgSRtdtKgvXEEXknFVYURBjXen...
    5. Scott Adams
      - Scott Adams replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      IBS-D vs Celiac

      What you’re describing really does not read like typical IBS-D. The dramatic, rapid normalization of stool frequency and form after removing wheat, along with improved tolerance of legumes and plant foods, is a classic pattern seen in gluten-driven disease rather than functional IBS. IBS usually worsens with fiber and beans, not improves. The fact that y...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,328
    • Most Online (within 30 mins)
      7,748
    VerafromNJ
    Newest Member
    VerafromNJ
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • trents
      Unexpected gluten exposure risk from cultivated mushrooms

      By trents · Posted

      Welcome to the celiac.com communiuty, @Matthias! Yes, we have been aware that this can be an issue with mushrooms but as long as they are rinsed thoroughly it should not be a problem since the mushrooms don't actually incorporate the gluten into their cellular structure. For the same reason, one needs to be careful when buying aged cheeses and products containing yeast because of the fact that they are sometimes cultured on gluten-containing substrate.
    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      The one kind of food I had been buying and eating without any worry for hidden gluten were unprocessed veggies. Well, yesterday I discovered yet another pitfall: cultivated mushrooms. I tried some new ones, Shimeji to be precise (used in many asian soup and rice dishes). Later, at home, I was taking a closer look at the product: the mushrooms were growing from a visible layer of shredded cereals that had not been removed. After a quick web research I learned that these mushrooms are commonly cultivated on a cereal-based medium like wheat bran. I hope that info his helpful to someone.
    • trents
      how much gluten do I need to eat before blood tests?

      By trents · Posted

      I might suggest you consider buckwheat groats. https://www.amazon.com/Anthonys-Organic-Hulled-Buckwheat-Groats/dp/B0D15QDVW7/ref=sr_1_4_pp?crid=GOFG11A8ZUMU&dib=eyJ2IjoiMSJ9.bk-hCrXgLpHqKS8QJnfKJLKbKzm2BS9tIFv3P9HjJ5swL1-02C3V819UZ845_kAwnxTUM8Qa69hKl0DfHAucO827k_rh7ZclIOPtAA9KjvEEYtaeUV06FJQyCoi5dwcfXRt8dx3cJ6ctEn2VIPaaFd0nOye2TkASgSRtdtKgvXEEXknFVYURBjXen1Nc7EtAlJyJbU8EhB89ElCGFPRavEQkTFHv9V2Zh1EMAPRno7UajBpLCQ-1JfC5jKUyzfgsf7jN5L6yfZSgjhnwEbg6KKwWrKeghga8W_CAhEEw9N0.eDBrhYWsjgEFud6ZE03iun0-AEaGfNS1q4ILLjZz7Fs&dib_tag=se&keywords=buckwheat%2Bgroats&qid=1769980587&s=grocery&sprefix=buchwheat%2Bgroats%2Cgrocery%2C249&sr=1-4&th=1 Takes about 10 minutes to cook. Incidentally, I don't like quinoa either. Reminds me and smells to me like wet grass seed. When its not washed before cooking it makes me ill because of saponins in the seed coat. Yes, it can be difficult to get much dietary calcium without dairy. But in many cases, it's not the amount of calcium in the diet that is the problem but the poor uptake of it. And too much calcium supplementation can interfere with the absorption of vitamins and minerals in general because it raises gut pH.
    • Scott Adams
      IBS-D vs Celiac

      By Scott Adams · Posted

      What you’re describing really does not read like typical IBS-D. The dramatic, rapid normalization of stool frequency and form after removing wheat, along with improved tolerance of legumes and plant foods, is a classic pattern seen in gluten-driven disease rather than functional IBS. IBS usually worsens with fiber and beans, not improves. The fact that you carry HLA-DQ2.2 means celiac disease is absolutely possible, even if it’s less common than DQ2.5, and many people with DQ2.2 present later and are under-diagnosed. Your hesitation to reintroduce gluten is completely understandable — quality of life matters — and many people in your position choose to remain strictly gluten-free and treat it as medically necessary even without formal biopsy confirmation. If and when you’re ready, a physician can help you weigh options like limited gluten challenge, serology history, or documentation as “probable celiac.” What’s clear is that this wasn’t just random IBS — you identified the trigger, and your body has been very consistent in its response.
    • Scott Adams
      Question

      By Scott Adams · Posted

      Here are some results from a search: Top Liquid Multivitamin Picks for Celiac Needs MaryRuth's Liquid Morning Multivitamin Essentials+ – Excellent daily choice with a broad vitamin/mineral profile, easy to absorb, gluten-free, vegan, and great overall value. MaryRuth's Liquid Morning Multivitamin – Classic, well-reviewed gluten-free liquid multivitamin with essential nutrients in a readily absorbable form. MaryRuth's Morning Multivitamin w/ Hair Growth – Adds beauty-supporting ingredients (biotin, B vitamins), also gluten-free and easy to take. New Chapter Liquid Multivitamin and New Chapter Liquid Multivitamin Orange Mango – Fermented liquid form with extra nutrients and good tolerability if you prefer a whole-food-based formula. Nature's Plus Source Of Life Gold Liquid – Premium option with a broad spectrum of vitamins and plant-based nutrients. Floradix Epresat Adult Liquid Multivitamin – Highly rated gluten-free German-made liquid, good choice if taste and natural ingredients matter. NOW Foods Liquid Multi Tropical Orange – Budget-friendly liquid multivitamin with solid nutrient coverage.
×
×
  • 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.