• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      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 FREE Celiac.com email alerts   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) 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 Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

What The H*$% Is Going On?
0

7 posts in this topic

Okay, I am needing some guidance here. I'm thoroughly confused. I am gluten sensitive, tested positive to wheat and a whole host of other things in a traditional skin test (IgE mediated allergies); I have figured out the difference between IgE mediated and IgG/IgA mediated allergies and have come to realize that I have a bit of both. I'm avoiding the foods that I tested positive for as well as gluten. However, I'm finding that I'm having allergic reactions to almost everything now! I'm terrified of anaphylaxis, I mean absolutely terrified of having a reaction, I'm cooking everything from scratch in a dedicated kitchen, and I'm reacting to things I've never reacted to before. I eat a bowl of plain, organic brown rice and the next thing I know my head is totally stuffed up, my lips are burning, I'm getting little itchy spots all over my body . . . I eat an apple, same thing. I eat a salad with homemade oil and vinegar dressing, same thing. The weird thing is, I can eat a bowl of Spaghettios (before payday, totally broke, and only thing in the house leftover from the "good ol' days") and be totally fine. Just fine. No reaction. Not days later. Nothing. I'm becoming anorexic, to be perfectly honest. I am already hypoglycemic but I'm finding myself pushing how long I go between eating longer and longer and longer because I am so scared to eat. Things I didn't test positive for are now making me break out and itch and get stuffed up and sick. I am staying in a bad relationship because I am afraid to be alone/eat alone for fear of an anaphylactic reaction. I won't eat unless there's other people around and my boyfriend works nights, so basically I've stopped eating after about 2 every day. I can't get a straight answer from any doctor and frankly, this is ruining my life. Literally, I feel like my life is getting ruined because I can't even eat a freakin' apple anymore! Is this all in my head? Am I doing this to myself with my fear of anaphylaxis and food? Can anyone help me understand why I'm reacting to everything (and I mean EVERYTHING)? This has gotten really, really bad and I need help! Thank you!!

0

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


Do you think you could be reacting to things other than the foods itself? I mean possibly the pesticides on the apple? Maybe you have leaky gut and that could cause you to react to lots of foods. I find it better for me to eat organic foods, foods that are unprocessed and not too much of one thing. From what I've read true IgE allergies that would cause anaphylaxis reactions are not as common as IgG and also a person w/ IgE allergies usually only is truelly allergic to 1 or 2 foods. Maybe try not to obsess about it (I know easier said than done). Sometimes the stress can cause reactions in itself.

0

Share this post


Link to post
Share on other sites

Did you find out about the allergies from a specialist in allergies?

If not I would recommend consulting with an allergist. A lot of it MIGHT be anxiety related, but it may also be because your system is hyperreactive right now. I don't know why this happens, but sometimes the body reacts to typically harmless things as if they were poison.

I also find that I do better if I stick to organic foods and very plain stuff. Apples might be coated with pesticides that could be causing you to react. (I react to pesticides)

As far as the rice is concerned, some people do have allergies to rice, it's rare, but it can happen, but that should show up in an allergy test and I don't mean the skin test, I mean the blood work up.

I hope you figure it all out soon, I know how frightening it is.

I'm still terrified to even attempt to eat shellfish because the last few times I ate it (before celiac dx) I got very very sick, but it was most likely the high quantities of gluten in my meal that set me off, but in my mind I'm still terrified of shellfish. And on my blood work I tested negative for shellfish allergies.

0

Share this post


Link to post
Share on other sites

The MOST IMPORTANT thing to do before anything, is to find 3 or 4 good foods that you can eat. Don't worry about nutrition/fat content/etc. right now. Find these foods, and eat them everyday until you are full, so that you do not stress out your body by going hungry.

If you can eat any of the following, then buy them, prepare them without any added ingredients and eat them plain. It won't be very interesting, but it will give your nourishment:

-Ground beef cooked in a frying pan without any grease. Just add salt, nothing else.

-Lettuce: wash it, rip it into pieces and keep it in the fridge. Or take the leaves and fill them with the ground beef mixture.

-olive oil: use only Extra Virgin First Cold Press

-raw, unblanched (with the skin on) almonds---UNflavoured (no salt, no spices, unroasted)

-hard cheese (not Kraft slices or Philly spread, but hard cheese like cheddar, Swiss, brick)

-other veggies eaten raw and naked: carrots, celery, cucumber, red peppers, etc.

-lightly steamed cauliflower/broccoli

-butter (if you can handle the butter, then put it on any of the above foods)

Good luck...I hope this helps.

0

Share this post


Link to post
Share on other sites

I am not sure what your diagnosis will be, but I do know that a lot of people react to rice, apples and/or pectin (in apples)....

Start with items you know are ok -- veggies, chicken, a potato?? Eat that for a week or so and slowly add in items...

Keep you chin up -- with time you can beat this thing...

Bronco

p.s. Avoid the Spaghettio's....

0

Share this post


Link to post
Share on other sites
Ads by Google:


Thank you so much for all of your replies. This is just so horrible and confusing. As it stands now, I'm allergic to wheat, casein, eggs, celery, corn, carrots, chicken, fish, shellfish, legumes, melons, citrus, bananas, all tree nuts, hmmm, what else? The list is huge and ridiculous! I guess what I am having such a problem with is one, figuring out what to eat when I feel like I'm starving all of the time and even hypoallergenic foods are bothering me and two, why I am now allergic to everything when I've gone on for thirty years eating whatever I wanted and not having a problem at all? It seems like the more I cut out of my diet the worse my allergies are getting. Someone mentioned hypersensitivity. What does this mean? Does it go away? I'm tempted to just start eating everything again because it seems almost like the less stuff I eat the worse my allergies are getting. I cut out gluten, didn't feel better, cut out dairy, didn't feel better . . . thus, the skin allergy testing. Even the results of that are confusing. According to them, I'm just as allergic to saline as I am to wheat and corn and eggs? Does this make sense? I can't get a straight answer from the allergist, he just keeps telling me to stay away from the stuff I was REALLY allergic to, like bananas and peaches, and to eat the stuff I tested the same as the saline to "as tolerated". Well, I'm not able to tolerate anything any more. I guess I'm wondering if other people have this "hypersensitivity" thing all of the sudden and if it ever goes away?? What can I do to stop this horrible pattern of cutting out things and getting even more allergic?

Thank you again for all of your support!

Rachel

0

Share this post


Link to post
Share on other sites

Is there something else that is a common factor? A pan, a cooking utensile, something in the kitchen, etc? I would follow up with an allergist - and if the one you see isn't helping, hire a new one. In the mean time, I hate to say it, but you may find it necessary to take antihistamines to help just get food in you. Yes, it's "masking" some symptoms, but you also need food.

0

Share this post


Link to post
Share on other sites




Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      107,377
    • Total Posts
      935,758
  • Member Statistics

    • Total Members
      65,062
    • Most Online
      3,093

    Newest Member
    MsLeigh
    Joined
  • Popular Now

  • Topics

  • Posts

    • Hi Everyone!  Thank you for all your responses!  This site is so helpful and I appreciate everyone who replied to my post.   I was able to get an earlier appt with Maureen Leonard who was absolutely wonderful like you all said and after more testing and even a genetics test, my son now has a diagnosis of celiac disease.  He's been gluten free now for a few weeks.  He is doing very well on the diet so far.  He does seem to be sleeping better which was always a problem since he was an infant, so that is a good sign!  We test in 3 months and I hope that his iron levels go up. 
    • Are you substituting something for the PPI?    I'm not sure what meds will mix well with it, but you could ask the pharmacy or Dr. for advice on what might work.   I'm thinking you stopped something that may be helping in some ways, and are now allowing your symptoms to return.   If so, it makes sense to find something else to help with symptom control.   I don't know what products you have there.   We have Tums (calcium carbonate), Gaviscon (aluminum hydroxide with magnesium carbonate), Pepto and Kaopectate (same product), and Gas-X (simethicone).    I believe all of these can be taken with PPIs, but do check.    I don't know that Pepcid (Famotidine) can be mixed, but you could check that, too.   The Gas X really helps with the bloating and odd pains, as it breaks up the gas.  The Tums seems to help neutralize the acid and upset stomach / stomach pain.  These two are my mainstays.  You may have other products that could be as effective. Have you tried mixing bone broth with cornstarch or gluten-free flour to make a gravy?  Mix in some ground beef, chicken, or turkey, add some gentle veggies (carrots, or maybe a can of Chinese veggies?), a little bit of gentle spices for taste, and then put over gluten-free pasta or white rice.  Make a chicken sandwich with gluten-free bread.   Can you tolerate mayo?   Put a sprinkle of salt, pepper, and lemon juice on salmon, then coat with mayo and microwave.   Or mix some mayo with chicken or tuna for a chicken salad / tuna salad sandwich;  or eat just a scoop of it.   If you can tolerate dairy, Schar's newest version of table crackers are like saltines and are tasty.   If no dairy, try their breadsticks.  You could have either with soup or bone broth.   Schar's has enough fat to give you calories to help stave off weight loss, and you can add more by brushing a little butter on the crackers. You could try other casseroles with tuna or some lean ground hamburger.  Have you also looked at a possible new food intolerance?   I suffered for a few weeks before I figured out it was dairy for me.   Eliminating dairy wasn't enough.   I had to get rid of anything that might upset my stomach in order to start getting better.  I printed lists of low FODMAP, low acid foods, and low lectin foods, then selected only those foods that were on all 3 lists.   You might consider doing this with food lists that are right for you.  Hope this might spark some ideas!    
    •  I have a friend with MS, another with breast cancer and a third with RA.  At the same age my only problem is I cannot eat gluten!  So when I start getting frustrated about food I think about that and how lucky I truly am.  Once you get in the swing of it it gets easier and then you start to feel better which makes it all worth it.    Also when I first went gluten-free I read on this group about Mark's daily Apple and the Paleo community. I turned to that which was extremely motivating.  I've never seen so many people so excited about not eating gluten. It was a very positive energy and motivated me to find other foods to eat. Also, they love bacon! 
    • I know I needed the confirmation.  My hubby went gluten free per the very poor advice from my allergist and his GP.   It worked, but we really do not know if he has celiac disease.  He refuses to do a gluten challenge and I do not blame him.  We do know that gluten makes him sick.  He has been gluten free for 16 years.   So, when my GI suspected celiac disease, I could not believe it.  I had no tummy issues at the time, but was anemic.  Had been my whole life and it was blamed on a genetic anemia and menstruation.  I knew what being gluten free meant and I did not want to have celiac disease.  But,   I got positives  on the DGP and my biopsy.    Nothing like seeing something in writing.  I showed that to my extended family who was in denial as well.   I had a shared household with hubby all those years.  But after my diagnosis and the fact my kid started making things in the kitchen, we all went Gluten Free.  Great kid, but I could not trust her with my health!  If you DD has small siblings, consider all going gluten free.  They can eat gluten outside of the house.  That is what my kid does.  
  • Upcoming Events