Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

Rice

BarryC

By BarryC
in Coping with Celiac Disease

Recommended Posts

BarryC Collaborator
BarryC
Posted

Potatoes, although gluten free of course, still bloat me up big time. I wonder if that is related to the compromised digestion from the gluten? My carbs consist of Glutino bread and rice now, but the abdominal distension is improving. Anyone else encounter this, and did you find that you were able to digest potatoes better after being gluten free for some time?

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

Celiac.com Sponsor (A8-M):


Marilyn R Community Regular
Marilyn R
Posted

Hi Barry,

I'm approaching my 2 year gluten-free anniversary.

While I still prefer rice, sweet potatos or squash vs. white potatos, I enjoy an occasional traditional white potato: mashed, double stuffed or home fries.

If you're having issues with white potatos, there are other delicious root vegetables to explore and supplement your diet. Rutabegas are good!

Avalon451 Apprentice
Avalon451
Posted

You could be reacting to them. Potatoes are part of the nightshade family, and some people don't do well with them. Nightshades include potatoes, tomatoes, peppers, and eggplant.

It seems like I've read on here that some people with celiac find they have other sensitivites, too, nightshades included. You might want to try cutting those out and seeing if it helps.

aeraen Apprentice
aeraen
Posted

There are lots of ways you can substitute potatoes in your everyday meals. I slip cubed turnips in soups and stews and my kids (who would hurl at the thought of eating turnips) have never noticed the difference.

I also like to "lace" my twice baked potatoes w/ mashed cauliflower. Can't use the cauliflower entirely, but I use about mix about half and half cauli and potatoes and, again, the unsuspecting rugrats haven't caught on yet.

If you can eat a little bit of potatoes, just not a lot, these tricks may help keep your tummy happy.

Archived

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

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


  • Member Statistics

    • Total Members
      131,255
    • Most Online (within 30 mins)
      7,748
    Miss Betty
    Newest Member
    Miss Betty
    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
      Is Caputo gluten free flour really free of gluten?

      By Scott Adams · Posted

      We have a category of articles on this topic if you really want to dive into it: https://www.celiac.com/celiac-disease/miscellaneous-information-on-celiac-disease/gluten-free-diet-celiac-disease-amp-codex-alimentarius-wheat-starch/
    • Scott Adams
      Celiac symptoms

      By Scott Adams · Posted

      I agree with @trents, and the rash you described, especially its location and resistance to steroids, sounds highly characteristic of dermatitis herpetiformis, which is the skin manifestation of celiac disease. The severe and prolonged reaction you're describing five days after a small exposure is, while extreme, not unheard of for those with a high sensitivity; the systemic inflammatory response can absolutely last for several days or even weeks, explaining why you still don't feel right. Your plan to avoid a formal gluten challenge is completely understandable given the severity of your reactions, and many choose the same path for their well-being. While experiences with GliadinX (they are a sponsor here) are mixed, some people do report a reduction in the severity of their symptoms when taken with accidental gluten, though it is crucial to remember it is not a cure or a license to eat gluten and its effectiveness can vary from person to person. For now, the absolute best advice is to continue being hyper-vigilant about cross-contamination—buffets are notoriously high-risk, even with good intentions. Connecting with a gastroenterologist and a dermatologist who specialize in celiac disease is essential for navigating diagnosis and management moving forward. Wishing you a swift recovery from this last exposure. If you have DH you will likely also want to avoid iodine, which is common in seafoods and dairy products, as it can exacerbate symptoms in some people. This article may also be helpful as it offers various ways to relieve the itch:  
    • Scott Adams
      Kan-101

      By Scott Adams · Posted

      So just to be cautious, there is a big difference between cured, and responding to their medication. I assume you mean that your daughter responded well while taking KAN-101 during the trial, but the drug would not cure celiac disease, but may manage it while you are taking it. Let me know if I got this right.
    • trents
      Is Caputo gluten free flour really free of gluten?

      By trents · Posted

      Welcome to the forum, @Godfather! "Gluten-free" is not the same as zero gluten. The FDA standard for allowing the food industry to us the gluten-free label on a product is that it cannot exceed 20 ppm of gluten. That is safe for most celiacs but not for the subset of celiacs/gltuen sensitive people who are super sensitive. "Gluten-free" wheat starch products have been processed in such a way to remove enough of the protein gluten to comply with the FDA regulation but usually do retain some gluten and we usually get reports from some people on this forum who fall in the more sensitive range that such products cause them to react. Hope this helps. So, you may just have to experiment for yourself.
    • trents
      Celiac symptoms

      By trents · Posted

      Welcome to the forum, @Dana0207! Another diagnostic approach would be to get biopsied for dermatitis herpetiformis which would not require an extensive exposure to gluten. But it would need to be done during an active outbreak of the rash. Celiac disease is the only known cause for dermatitis herpetiformis so it would be a definitive diagnosis. It might be tricky, however, to time the dermatology appointment with the gluten exposure and outbreak.
×
×
  • Create New...