• 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 Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Thoughts On Food And Intolerances/sensitivities
0

4 posts in this topic

I've been thinking about all the various foods that are problematic for people...and also thinking about mother nature and the animal world....animals in nature, that is. If you think about it, each species tends towards certain limited foods. Panda bears almost exclusively eat bamboo leaves. Lions in the wild eat meat. Horses eat grasses. Each animal eats what its digestive system was developed to handle.

Only humans stuff themselves with an enormous variety of different foods. The question is always one of "what exactly is the human digestive system supposed to handle, which foods exactly?" That's hard to answer. Eskimo people used to eat mostly fatty meats. They didn't have vegetables or fruits or even bread for that matter. Yet they thrived. In the deserts of the Middle East, the Bedouin tribes of old ate mostly dates, camel milk, certain meats. Perhaps humans and their systems evolved a certain way in one area, a different way in another. But one thing seems certain: The human digestive system is unable to cope with an influx of a huge number of food substances. If you look at native diets, they are simple and limited.

I don't really think anyone gets away with having no problems. Look at what an enormous and lucrative business all those digestive drugs are....the heartburn meds, the gas meds, etc. So while someone with celiac disease may have problems more acutely, I really think everyone has their sensitivities. Most people don't pay attention to it, that's all, they just live with it and take their various meds to counter the effects of the food they ate. And people tend to think that if it's a food, if it's sold in a supermarket, well, it must be fine to eat it. Not so.

I'm actually amazed at the limited universe of foods I can eat and still feel well. The broader my variety of foods, the worse I feel. A lot of foods don't mix well in our system, either. I can get away with eating a small amount of corn. Or alternately a small amount of potato. If I put them together in corn chowder (potato + Corn) I suffer for DAYS. For me, potato and meat just doesn't mix. Mashed potatoes are the absolute worst, I just can't handle them.

I'm beginning to think for myself that I need to continually pare down my variety of foods. When I think back to when I was on the Atkins diet, I was totally surprised at how GOOD I felt....surprised because I was not normally a big eater of meats or cheese. The Atkins diet was very very limited in variety, and had no dairy, no grains of any kind, no fruit.

At this point in time, these are the foods that I'm fairly sure don't bother me: eggs, lean meats, apples, grapefruit, lettuce, avocado, carrot, celery, squash, broccoli, cauliflower, olive oil, balsamic vinegar, water (ha ha)

:lol:

So my particular journey is learning to successfully pare down my daily food list and just stay away from all the other things I love but which just don't go peacefully thru my system. This is hard, though. I feel like I essentially have to lose interest in food, just "eat to live" as they say.

0

Share this post


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


I find your thinking very logical. There are times I'm standing in the kitchen wanting something to eat, I mean wanting, not needing, and I think about indigenous people and what they eat. They definitely eat to live.

0

Share this post


Link to post
Share on other sites

I agree with you all. I don't seem to be able to tolerate a lot of foods now. Oddly enough I got worse after getting off dairy. I think maybe because dairy tends to make me constipated, so it was balancing out the other stuff. :}

Finally my too frequent BM's have stopped! I'm hoping I am not going into a constipation bit now.

I'm following SCD now, which is basically meat, most veggies and certain fruits. No grains of any sort. It allows limited milk products, like yogurt that has been cultured for at least 24 hours. The only sugars allowed are mono-sacchrides, like in honey or fruit. I guess a lot of people with very severe intestinal issues have had some great luck with this diet. And, since I can't really eat any convience or restaurant foods, I'm in little danger of getting accidental exposure to things that make my gut go really hay-wire.

I need to lose weight, being one of those that didn't lose but gained instead, with my gluten intolerance.

Of course, if we were really eating like indigenous people... we're probably be eating some grubs too. :P

0

Share this post


Link to post
Share on other sites

What you are saying makes perfect sense to me. As the saying goes, "One person's food is another person's poison", and it's very true.

When I think of it, the foods I am now left with are basically the ones that have always been available in the part of the world I am from (Hamburg, Germany, which is near the northernmost part of Germany).

No grains used to be grown there, especially not corn (it's from South America) or rice (asia). I guess they have now adapted some grains to cold, wet weather (even though I don't remember seeing wheat fields, but I didn't grow up in the country side).

I can still eat meat, and the vegetables that don't seem to be causing any problems are brussel sprouts, celery, carrots, green beans, cauliflower, kohlrabi, rutabaga (and probably some I haven't tried yet). The only fruits I can eat now are peeled pears and peeled golden delicious apples. According to the salicylate list I should be able to eat bananas, but I can tolerate only one a week at most, or they cause oral allergy syndrome. So, I usually avoid bananas altogether, because I realize they aren't healthy for me.

Of course, if we were really eating like indigenous people... we're probably be eating some grubs too. :P

Ugh, gross!!!!!!!!! but of course, you're right.

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
      106,774
    • Total Posts
      932,340
  • Member Statistics

    • Total Members
      64,248
    • Most Online
      3,093

    Newest Member
    Suzannah
    Joined
  • Popular Now

  • Topics

  • Posts

    • You can always check to see how long the lab order lasts, if you'd like to continue eating gluten longer.
    • Might be something else in there, perhaps he ate something else with gluten, something was mixed in the chips, the chips were flavored or in a snack mix with pretzels. I get that way with gluten, but the last 2 times the gut issues render me unable to argue like that but I do go Mr. Hyde like =. Seems to be linked to my mental confusion that arises when I eat gluten the fog and looping of thoughts causes extreme anger and makes it where I can not connect things and think rationally leading to anger, outburst, random acts, and punching and breaking things out of frustration.
    • I hate to say it and be Mr. Negative ass here. But I had this exact same thought about having kids, I do not wish any kids I have to have my AI issues, and decided I would wait a few decades if need be for the new gene editing things they are working on so we can have them changed. Call me crazy.
    • Unsure but I would say wheat, when making that kind of soup you normally use wheat base flour as a thickening agent when preparing the soup. Often formed into a roux with the meat juices after cooking the meat and before adding the rest. Yeah I have issues with the pick up thing too, never accidentally ordered but I have to call them after every order to make sure they know it is me (manager knows me) and they do not put seasonings or sauces on stuff.   It is one of two restaurants in town I trust, but there are only two sides they do that are safe. I bring my own sauce, and main meal order the sides and a drink and go there to fee like a normal human sometimes. lol On a cooking note you can make your own using another flour, a deep nutty flavor like sorghum works great with this or garbanzo for the roux. You can also go and apply another technique where you take some roma tomato chop them up and stir them simmering with a bit crushing them with the ladle in the ban and it will thicken in to a roux like consistency. I find this last method pairs well with a cooking wine to deglaze and add brightness when finishing and can be used for flavorful soup bases or gravies.
    • Hello.  I was wondering what flavor the potato chips were.  Some flavors have dairy in them, like sour cream and onion, or ranch, or cheese.   Sometimes people with Celiac Disease develop an intolerance, or even an allergy, to dairy which can affect behavior, too. Some chips have flavor enhancers akin to MSG that might trigger a reaction.   Potato chips are processed with sulfites to prevent them from discoloration.  Some Celiacs develop a sensitivity to Sulfites in the diet.   And some Celiacs find it helpful to remove nightshade vegetables (potatoes, tomatoes, eggplant, and peppers) from their diets. Every one is different and reacts differently their own triggers.   I agree with Kareng.  You need to talk to your son.  I bet he feels embarrassed by his behavior, and is perhaps scared of not being able to control himself.  Your reassurance that he has your support can be invaluable.   You and your son might want to figure out together a plan of action if the situation arises again.  Help him learn to recognize when he's reacting and help him get through it.  Skipping rope to burn off the extra energy, puzzle books to focus the mind, soft lights and music, writing in a journal or coloring, or a clock ticking are things that may help.  But your love and support will be most important. Hope this helps.  Be encouraged.            
  • Upcoming Events