Wheat = All Gluten?

[grey3098]

Still doing my elimination testing and the 2 rounds (several weeks apart) of wheat I've tested both had the same results. But I would appreciate advice on a few things about these results.

The first time I used white flour only. The second time I ate 2 foods that had otherwise safe ingredients but which said "wheat" on the warning label.

#1

Now, does this mean I have only truly tested WHEAT problems, or have I also tested GLUTEN?

That is, when it says "wheat" on a label and "wheat" or "wheat flour" in the ingredients list, does that mean for sure the food wheat or can it mean wheat-like things such as barley or rye?

#2

And, if I have only tested wheat, dare I test barley or rye?

I am just puzzled as to how to proceed. Do I automatically remove all gluten products without trying them (which-if I have the same reaction as I've had to wheat--are going to practically kill me) because of the way I've reacted to wheat, or do I step out and try the other grains that have gluten? Not asking as if anyone is a doctor, and I'll make my own decision and blame no one, just hoping for advice, or shared experiences with this issue.

All my skin testing comes back clean--every last food--but I have truly allergic reactions to wheat, dairy, eggs, and mushrooms (with sensitivity or intolerance-type reactions to *many* other foods). I was diagnosed with Crohn's many years ago by biopsy but since then the results have been "only" IBS with no sign of active Crohn's; I still get the Crohn's symptoms, though, and by this testing I have come to recognize that they are related to the foods I most strongly react to.

Thank you very much for any replies.

[Skylark]

When I did my elimination I tested rye, using pure rye crackers. When that didn't go well I didn't bother with barley.

[grey3098]

When I did my elimination I tested rye, using pure rye crackers. When that didn't go well I didn't bother with barley.

Exactly the kind of experience I was looking for! Thanks.

Since my reaction to wheat has been so extreme and dangerous I think I will just avoid the other glutens, too.

[eatmeat4good]

Yes, I think it is safe to assume that you are reacting to gluten, and should avoid all wheat, barley and rye. If you ever get brave enough to test it again, you can, but for right now you want to get feeling better if your reactions are severe. Hope for you to feel good soon.

[Skylark]

Exactly the kind of experience I was looking for! Thanks.

Since my reaction to wheat has been so extreme and dangerous I think I will just avoid the other glutens, too.

That sounds wise if you are experiencing dangerous reactions. Mine were unpleasant GI reactions, nothing dangerous. The wheat reaction was within a couple hours of eating it and I suspect I am slightly allergic to wheat on top of being celiac.

I actually got a very classic celiac slow-build with rye. I ate it for a few weeks with no obvious symptoms, then realized that all the diarrhea and stomach aches had gradually returned. Removed the rye and felt OK again in a week or so. That's when I realized I was probably dealing with celiac disease.

(This was in 2005 when there wasn't any publicity or info around and I had been told that since I tested negative as a child I could not be celiac. Turns out I was not eating wheat when I was tested at age two because it messed me up too badly. )