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Wes R

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About Wes R

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  1. Yes exactly, I was told (incorrectly) they were tolerable grains for people avoiding wheat, and actually the bread I buy is no longer marked as wheat free because it contains spelt, as explained to me by my baker. Yet I still don't seem to develop DH from it. Say if I was to have any normal supermarket wheat bread, my DH would actually begin the next morning. So there is obviously some intolerance going on? My concern is though if I continue to use these grains and they are causing problems that aren't so apparent to me as the DH from standard wheat products. I suppose a blood test would be in order, but my GP is rubbish.
  2. Ten years ago, I was diagnosed with gluten intolerance, one main symptom being the Dermatitis Herpetiformis on the inside of my arms. It wasn't a very thorough diagnosis, as the doctor didn't seem that bothered. No blood test or anything like that. Just an avoidance diet, that caused the DH to go away. My question is, I don't seem to get the symptom of DH, with rye or spelt, or durum pasta, so is this an indication my body is tolerating these grains? Or can it be that the DH is just typically of a wheat sensitivity and not gluten? I try to avoid wheat where ever I can and the first signal it is getting in my diet is the DH, is it safe to assume I can tolerate these other grains? Thanks