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

Questions.....


anonymous-123

Recommended Posts

anonymous-123 Rookie

not sure if this is the correct section to post these in but i had some questions that i am hoping you all could help me out with.....

what is the difference between whole grain and whole wheat? how come you can have whole grain rice or whole grain rice cakes and not react like you would if you ate something whole wheat? are they completely different things?

is lemon water good for the gut? i heard it is but just wanted to make sure before i start drinking it daily.

i had more questions, but i have pretty bad mental fog this week.....when i think of the rest i'll come back and post.....thanks all!


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



Celiac.com Sponsor (A8-M):



mushroom Proficient

Whole grain generally means that the grain, of whatever type, has not been refined in any way. For example, whole grain wheat bread should have (at least some) whole, unrefined wheat grains in it -- in practice most have a few scattered on top, but do have a certain proportion of whole grain wheat flour, i.e., flour made without first removing the outer husk (the bran) from the wheat before milling. Brown rice is whole grain rice because it retains the bran; white rice has had the bran removed. "Whole grain" says nothing about what is contained within the grain which is what we react to if we have a reaction. Each type of grain has a different kind of protein in it. The proteins of wheat, barley and rye are so similar that they have been grouped together because these are the grains celiacs react to, and are commonly called gluten grains. While other grains also contain a "gluten" protein (and this is the confusing part), they are a different structure of gluten protein than found in wheat, barley and rye, and so are generally referred to by the specific kind of protein they contain, with the term 'gluten' being reserved for wheat, barley and rye.

Lemon water is fine for the gut so long as you do not react to lemons as I do. There is no blanket statement of what is good for everyone; there is only the blanket statement that gluten is bad for celiacs and gluten intolerants. We are all different and react to different foods. :)

Lisa Mentor

what is the difference between whole grain and whole wheat? how come you can have whole grain rice or whole grain rice cakes and not react like you would if you ate something whole wheat? are they completely different things?

I hope I am understanding you correctly.....whole grain wheat (any form of wheat) has a protein that if ingested, kicks off a gluten response in those of us with Celiac Disease. Rice, or whole grain rice does not contain that protein, which bothers us. Rice is okay for us to eat if gluten is your only issue. Rice is okay, wheat anything is not. ;)

Mushroom offered a great explaination....I slid you some Cliff Notes. :P:D No test tomorrow.

beachbirdie Contributor

Lemon water can be a little hard on your teeth..make sure you clean your teeth well after drinking!

anonymous-123 Rookie

Thanks everyone for the detailed explanation. That was a great help!

I have another question: how many of you are on a daily antihistamine? I have been on daily antihistamine since my hive breakout back in august 2012.

GFinDC Veteran

Thanks everyone for the detailed explanation. That was a great help!

I have another question: how many of you are on a daily antihistamine? I have been on daily antihistamine since my hive breakout back in august 2012.

I've got a better question for you. How many of you were on a daily anti-histamine and no longer are?

Answer: Me! Me! Me! Me!!!! :)

I used to take anti-histmaines every day and a couple times day for that matter, morning and evening. I had hay-fever symptoms that made it hard to go outside at some times of year. Now I don't take anti-histamines very often at all. I am still somewhat reactive to cats, have been for a longtime. But my other allergic responses have tuned way down to where I don't need anit-histamines.

anonymous-123 Rookie

I've got a better question for you. How many of you were on a daily anti-histamine and no longer are?

Answer: Me! Me! Me! Me!!!! :)

I used to take anti-histmaines every day and a couple times day for that matter, morning and evening. I had hay-fever symptoms that made it hard to go outside at some times of year. Now I don't take anti-histamines very often at all. I am still somewhat reactive to cats, have been for a longtime. But my other allergic responses have tuned way down to where I don't need anit-histamines.

how long did it take you to come off the antihistamines? i hate taking them everyday, but i do for itchy skin and hives. how did you know when you could officially stop taking them? i never used to have any seasonal allergies at all. now everything bothers me and even dust. it's very frustrating. thanks.


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



Celiac.com Sponsor (A8-M):



Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,963
    • Most Online (within 30 mins)
      7,748

    Fire Steph
    Newest Member
    Fire Steph
    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

    • trents
      I don't think we can say that just one thing, whether vitamin D deficiency or emotional trauma, or a viral infection, or what ever is always what triggers the onset of celiac disease. We do know there is a genetic component to it and there is increasing evidence that factors creating gut dysbiosis (such as overuse of antibiotics and preservatives and environmental toxins) are major players. Hybridizing of heirloom wheat strains to increase the gluten content by multiples may also be a factor.
    • trents
      Thanks for the follow-up correction. Yes, so not 10x normal and the biopsy is therefore totally appropriate to rule out a false positive or the unlikely but still possible situation of the elevated lab test number being caused by something besides celiac disease. 
    • Waterdance
      Thanks. I believe I can trace my gluten and milk allergies to specific traumas in my life. I've had some quite severe traumas over my lifetime. Mostly in my history I was so out of sorts surviving that diagnosing gluten sensitivity/allergy/celiac was just not on the table for such a survival mode existence. Vitamin D makes sense too. Now I take very good care of myself, I have a rock solid stability and I do take 1,500 IU of D daily. It's more obvious to me now what's causing problems and so most of the time I only eat protein and vegetables. I cheat sometimes. I end up paying for it though. 
    • Heatherisle
      Thanks everyone for replying. Actually made a mistake when stating the lab range for results, should have been 0.0-7.0 not 0.7 u/ml. She was 19 u/ml. I’m afraid science bamboozles me especially trying to understand all the IgA’s and other bits!!!!Regular blood results like full blood count etc not so much!!!!
    • John767
      DiGiornos gluten free pizza at one point was  made from a dough derived of wheat starch...yet they were able to call it gluten free probably because it came in at under 20ppm for gluten.  Apparently the recipe was changed and the pizza not longer contains a wheat starch derived crust.  As for the Heinz dressing, it could be an issue with cross contamination with wheat barley and or rye somewhere during the production process.  If you read how Frito-Lays (on their website) designates items gluten free, you will understand the variances in the lengths companies go through in deciding when to put on a gluten free label and when not--Frito-Lays is pretty solid.  Also being in Canada, they may follow a common international rule of less than 20ppm of gluten is all that is required to be labeled gluten free regardless of the grains used to manufacture the product (common in Europe, Central, and South America)...it took a couple of really rough mornings after consuming some Dura Damm (labeled as gluten free outside the USA) for me to realize that it was a gluten reduced beer. Same with Mahou Beer which actually says in Spanish "suitable for celiacs", unfortunately it is not suitable for this celiac and of course the following day was really rough as well...really take the time to read the ingredients because had I read the ingredients of  Mahou's "suitable for celiacs" "sin gluten" beer I would have noticed that it was made from cabada (Spanish for barley)...hope this helps...        
×
×
  • Create New...