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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
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Minstinguette

Help, What Am I Reacting To?

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I am hoping some of you can help me understand what I am reacting to. I have been having mild reactions on and off after in the last two weeks. I get the usual migraine and feel very sleepy and foggy. I have been trying to identify the culprit but I no luck so far. I get these reactions after eating breakfast and figured it has to be one or several of theses:

 

Justin's almond butter

Bob's Red Mill flax seed

Bob's Red Mill chia seeds

Let's do Organic shredded coconut

Larabar Jocalat hazelnut

 

I stopped eating the Jocalat bars thinking it was that, but I kept having reactions. I am confused because  I have been able to have the other ingredients with no problem on other occasions in the past.

 

I react to gluten, corn and dairy. I feel like this is more of a corn reaction but I am not sure. 

 

Any ideas?

 

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any of that stuff have soy in it?  soy gets me if i eat too much of it and that's kind of the reaction i have.  i used to think i was getting glutened but it goes away sooner.

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Thanks notme! No, no soy in any of these things. I know what you mean about soy too, I get the same reaction to soy milk (tamari doesn't seem to bother me though). 

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Remove all possible offenders for a few weeks. Add each one back one at a time. Watch what happens.

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Remove all possible offenders for a few weeks. Add each one back one at a time. Watch what happens.

 

That's what I was going to say.  That works best for me.  You can drive yourself crazy trying to compare your reactions to the reactions of others.  This takes diligence but works.

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Thank you both for your advice. I just wanted to post an update. I found out that I react to some of Bob's Red Mill gluten free flours. I'm thinking gluten or corn cross-contamination. I react strongly to corn, so that might be it. Now I need to find a safer brand, or make my own...

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Do you know if you react to oats?  I reacted to BRM too, and I talked to them about it.  At that time, they processed their gluten-free oats in the same facility as all the other gluten-free items.  Or, of course corn.  That's a difficult one, I hear.

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