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Eggs?

carolynmay

By carolynmay
in Super Sensitive People

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Jrose3009 Newbie
Jrose3009
Posted
Open Original Shared Link
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kareng Grand Master
kareng
Posted

Open Original Shared Link

It's possible to be intolerant to eggs no matter what they eat.

Your link is just to someone asking a questions and another person answering. Is not scientific or medical.

GottaSki Mentor
GottaSki
Posted

I had been able to eat any eggs -- the lectin content is my problem -- it has NOTHING to do with gluten.

Eggs are a wonderful food and should not be given up without a trial -- and if you fail a solid trial then you should trial each egg yolk and egg white.

I'll have them back in my diet just as soon as possible.

  • 4 weeks later...
rymorg2 Newbie
rymorg2
Posted

I am sensitive to eggs but I believe it has nothing to do with my gluten sensitivity.

1desperateladysaved Proficient
1desperateladysaved
Posted

We have chickens and feed them some wheat. It is an inexpensive and easy to obtain grain with a high protein content. I have nothing to do with feeding the chickens and they also eat hay and free range stuff. I am hoping to find an appropriate feed without wheat, but surprisingly it really does not seem to be a problem for me. I am so thankful for that. Eggs were one of the 11 things that I had no antibodies for on my IGG test. I poach several every morning and my blood counts have been excellent! My cholesterol is okay also. They are so easy to cook and quick and yet so healthful.

Subjective proof I have it is okay:

No hives

No fatigue

I have energy

IGG tests negative for egg antibodies

I expected to have a problem with eggs; I have eaten them nearly everyday for 5 years, but amazingly all is well between eggs and I!

  • 2 weeks later...
cavernio Enthusiast
cavernio
Posted

Has anyone ever just been concerned about what's ON the egg? Egg cartoons always smell like s$#& or rotten milk or something else gross as it is. Well, the cardboard ones.

If I thought I was getting glutened from eggs I'd wash them (in the shells of course) and my hands thoroughly after handling them, and probably keep the cartoon in a plastic bag too. Then seen if I still had an issue with them.

Pegleg84 Collaborator
Pegleg84
Posted

(man! I rarely venture into the Super Sensitive forum, but this thread was worth a peek!)

I also have trouble with eggs on their own. Seem to be ok in baked goods, but not as the main ingredient. Even so, I've switched to mostly vegan baking since my man won't eat eggs on principle.

I don't think it's a gluten thing, it's just that a lot of us seem to also have issues with eggs, just like a lot of us have problems with dairy, soy, etc.

While grain-fed chickens aren't going to make gluteny eggs (or gluteny chickens. I hope!), what chickens are fed must have an impact on their nutritional value, etc. Organic, free range eggs are just bigger and better all around...

Oh, and whoever those doctors are who test for celiac then don't reccomend a gluten-free diet? WTF?

All I know is I eat eggs, I feel nauseous and shaky in an hour. Not worth it.

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  • 2 weeks later...
islandmomma Newbie
islandmomma
Posted

Exactly! I likely do not belong here on the super-sensitive sub-forum as I am just figuring out how all of it applies to me at all but, I can tell you that egg sensitivity to either or both egg components, yolk or egg white, is separate for at least some ppl from a gluten allergy perspective... or maybe a predecessor or component for some along the way towards all this garbage.

I developed an egg white sensitivity years ago (30) when I was pregnant with my second child. Ppl tell me I am crazy and that, as a heart patient, I would be better off being sensitive to the yolk with all the cholesterol. With increasing years, I have learned to trust my own body more, despite the nay-sayers. It is deifinitely the whites for me. In cooked foods it sometimes works out ok for me.

I do not even tell the flu shot folks that I react perhaps every third time to the annual flu shots (that contain egg white) because, well, not having the shot carries more risks for me than the topical reaction/irritation.

Anyway, I did appreciate the info from Scott R and wonder if he is simply reporting on a precursor or coexistent condition like fat intolerance or intolerance to spicy, grilled food in some ways (both of which I have had for many years).

I still thank you all for your informative posts even if controversial.

jan

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    • Mari
      My only proof

      By Mari · Posted

      Years  ago a friend and I drove north into Canada hoping to find a ski resort open in late spring,We were in my VW and found a small ski area near a small town and started up this gravelled road up a mountain. We  got about halfway up and got stuck in the mud. We tried everything we could think of but an hour later we were still stuck. Finally a pickup came down the road, laughed at our situation, then pulled the VW free of the mud. We followed him back to the ski area where where he started up the rope ski lift and we had an enjoyable hour of skiing and gave us a shot of aquavit  before we left.It was a great rescue.  In some ways this reminds me of your situation. You are waiting for a rescue and you have chosen medical practitioners to do it now or as soon as possible. As you have found out the med. experts have not learned how to help you. You face years of continuing to feel horrible, frustrated searching for your rescuer to save you. You can break away from from this pattern of thinking and you have begun breaking  away by using some herbs and supplements from doTerra. Now you can start trying some of the suggestions thatother Celiacs have written to your original posts.  You live with other people who eat gluten foods. Cross contamination is very possible. Are you sure that their food is completely separate from their food. It  is not only the gluten grains you need to avoid (wheat, barley, rye) but possibly oats, cows milk also. Whenever you fall back into that angry and frustrated way of thinking get up and walk around for a whild. You will learn ways to break that way of thinking about your problems.  Best wishes for your future. May you enjpy a better life.  
    • marion wheaton
      Are Lindt chocolate balls gluten free?

      By marion wheaton · Posted

      Thanks for responding. I researched further and Lindt Lindor chocolate balls do contain barely malt powder which contains gluten. I was surprised at all of the conflicting information I found when I checked online.
    • trents
      Are Lindt chocolate balls gluten free?

      By trents · Posted

      @BlessedinBoston, it is possible that in Canada the product in question is formulated differently than in the USA or at least processed in in a facility that precludes cross contamination. I assume from your user name that you are in the USA. And it is also possible that the product meets the FDA requirement of not more than 20ppm of gluten but you are a super sensitive celiac for whom that standard is insufficient. 
    • BlessedinBoston
      Are Lindt chocolate balls gluten free?

      By BlessedinBoston · Posted

      No,Lindt is not gluten free no matter what they say on their website. I found out the hard way when I was newly diagnosed in 2000. At that time the Lindt truffles were just becoming popular and were only sold in small specialty shops at the mall. You couldn't buy them in any stores like today and I was obsessed with them 😁. Took me a while to get around to checking them and was heartbroken when I saw they were absolutely not gluten free 😔. Felt the same when I realized Twizzlers weren't either. Took me a while to get my diet on order after being diagnosed. I was diagnosed with small bowel non Hodgkins lymphoma at the same time. So it was a very stressful time to say the least. Hope this helps 😁.
    • knitty kitty
      My only proof

      By knitty kitty · Posted

      @Jmartes71, I understand your frustration and anger.  I've been in a similar situation where no doctor took me seriously, accused me of making things up, and eventually sent me home to suffer alone.   My doctors did not recognize nutritional deficiencies.  Doctors are trained in medical learning institutions that are funded by pharmaceutical companies.  They are taught which medications cover up which symptoms.  Doctors are required to take twenty  hours of nutritional education in seven years of medical training.  (They can earn nine hours in Nutrition by taking a three day weekend seminar.)  They are taught nutritional deficiencies are passe' and don't happen in our well fed Western society any more.  In Celiac Disease, the autoimmune response and inflammation affects the absorption of ALL the essential vitamins and minerals.  Correcting nutritional deficiencies caused by malabsorption is essential!  I begged my doctor to check my Vitamin D level, which he did only after making sure my insurance would cover it.  When my Vitamin D came back extremely low, my doctor was very surprised, but refused to test for further nutritional deficiencies because he "couldn't make money prescribing vitamins.". I believe it was beyond his knowledge, so he blamed me for making stuff up, and stormed out of the exam room.  I had studied Nutrition before earning a degree in Microbiology.  I switched because I was curious what vitamins from our food were doing in our bodies.  Vitamins are substances that our bodies cannot manufacture, so we must ingest them every day.  Without them, our bodies cannot manufacture life sustaining enzymes and we sicken and die.   At home alone, I could feel myself dying.  It's an unnerving feeling, to say the least, and, so, with nothing left to lose, I relied in my education in nutrition.  My symptoms of Thiamine deficiency were the worst, so I began taking high dose Thiamine.  I had health improvement within an hour.  It was magical.  I continued taking high dose thiamine with a B Complex, magnesium. and other essential nutrients.  The health improvements continued for months.  High doses of thiamine are required to correct a thiamine deficiency because thiamine affects every cell and mitochondria in our bodies.    A twenty percent increase in dietary thiamine causes an eighty percent increase in brain function.  The cerebellum of the brain is most affected.  The cerebellum controls things we don't have to consciously have to think about, like digestion, balance, breathing, blood pressure, heart rate, hormone regulation, and many more.  Thiamine is absorbed from the digestive tract and sent to the most important organs like the brain and the heart.  This leaves the digestive tract depleted of Thiamine and symptoms of Gastrointestinal Beriberi, a thiamine deficiency localized in the digestive system, begin to appear.  Symptoms of Gastrointestinal Beriberi include anxiety, depression, chronic fatigue, headaches, Gerd, acid reflux, gas, slow stomach emptying, gastroparesis, bloating, diarrhea and/or constipation, incontinence, abdominal pain, IBS,  SIBO, POTS, high blood pressure, heart rate changes like tachycardia, difficulty swallowing, Barrett's Esophagus, peripheral neuropathy, and more. Doctors are only taught about thiamine deficiency in alcoholism and look for the classic triad of symptoms (changes in gait, mental function, and nystagmus) but fail to realize that gastrointestinal symptoms can precede these symptoms by months.  All three classic triad of symptoms only appear in fifteen percent of patients, with most patients being diagnosed with thiamine deficiency post mortem.  I had all three but swore I didn't drink, so I was dismissed as "crazy" and sent home to die basically.   Yes, I understand how frustrating no answers from doctors can be.  I took OTC Thiamine Hydrochloride, and later thiamine in the forms TTFD (tetrahydrofurfuryl disulfide) and Benfotiamine to correct my thiamine deficiency.  I also took magnesium, needed by thiamine to make those life sustaining enzymes.  Thiamine interacts with each of the other B vitamins, so the other B vitamins must be supplemented as well.  Thiamine is safe and nontoxic even in high doses.   A doctor can administer high dose thiamine by IV along with the other B vitamins.  Again, Thiamine is safe and nontoxic even in high doses.  Thiamine should be given if only to rule Gastrointestinal Beriberi out as a cause of your symptoms.  If no improvement, no harm is done. Share the following link with your doctors.  Section Three is especially informative.  They need to be expand their knowledge about Thiamine and nutrition in Celiac Disease.  Ask for an Erythrocyte Transketolace Activity test for thiamine deficiency.  This test is more reliable than a blood test. Thiamine, gastrointestinal beriberi and acetylcholine signaling.  https://pmc.ncbi.nlm.nih.gov/articles/PMC12014454/ Best wishes!
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