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

What Does It Mean When Someone Says I Reacted?


GFreeMO

Recommended Posts

GFreeMO Proficient

I was just wondering what people mean when they say that they have reacted to a certain non-gluten thing like rice, soy, corn, fructose etc. Does it mean that you have had a gluten TYPE reaction like intestinal stuff or what?


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



Celiac.com Sponsor (A8-M):



Lisa Mentor

I was just wondering what people mean when they say that they have reacted to a certain non-gluten thing like rice, soy, corn, fructose etc. Does it mean that you have had a gluten TYPE reaction like intestinal stuff or what?

Good question! :D Or what is a "reaction" to a certain product, gluten free or otherwise.

YoloGx Rookie

It means that person either has an allergy or a sensitivity to that item, or class of items. Often people here with celiac have degraded villi, which then creates leaky gut syndrome. Then undigested proteins, carbs, fats etc. go into the blood stream where the body then often reacts to it like it was a foreign invader. This then sets up sensitivities. It also can be hard on the liver and downwind the kidneys and skin.

For myself for example, I react to a great variety of foods due to salicylate and amine sensitivity in addition to severe gluten sensitivity. Whereas many others simply react to a specific food (or two or three)...

Often the reaction people will get is individual for the person. However in certain cases it will often cause types of reactions. This again is like what happens to me with the salicylate/amine sensitivity which often creates migraines, insomnia, leg twitching and jerking, red flaky ears and nethers, and hives.

Bubba's Mom Enthusiast

I was just wondering what people mean when they say that they have reacted to a certain non-gluten thing like rice, soy, corn, fructose etc. Does it mean that you have had a gluten TYPE reaction like intestinal stuff or what?

There are so many different kinds of reactions that one could have, that it's hard to list them all. The same person might react to the same food differently when eaten at a different time, too.

For me, I get hyper from some things and can't sleep. I also get migraines, indigestion, vomiting, an off balace feeling, anxiety, nausea, bloating, itchy skin, C or D.

Sometimes it's some of those reactions combined, sometimes only one symptom.

If I have the reaction a couple of times, I drop that food/ingredient from my diet.

mushroom Proficient

I agree with Bubba's Mom. "reaction" is a pretty meaningless term without any context to place it in. Even our glutened reactions are all different, let alone our reactions to other foods, chemicals, perfumes, whatever it is we are reacting to. Reactions can be through the whole range Bubba's Mom stated, and also include hives, depression, fainting, atrial fibrillation, ataxia, ADHD, temper tantrums in children, to name just a few. If it were a perfect world, posters would specify what their reaction was :rolleyes:

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,742
    • Most Online (within 30 mins)
      7,748

    MistyMoon
    Newest Member
    MistyMoon
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)

    • There are no registered users currently online

  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.