• 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.

Celiac Symptoms But Can Eat Certain Kinds Of Wheat
0

5 posts in this topic

I've noticed that I have all the symptoms of celiac disease whenever I eat white bread, certain whole wheat breads, and maybe even some white cheeses. The symptoms tend to show up a half hour after eating. What's strange is that I eat shredded wheat for breakfast all the time, oatmeal frequently and pepperidge farm's german dark wheat bread with no problems.

Has anyone else experienced trouble with specific types of wheat? I think it may have to do with processed foods, or some other ingredient that's thrown in.

I once saw a allergist to determine whether I was allergic to wheat and the test came back negative. After reading through some of the other messages and the FAQ it looks like I should probably see a GI doctor.

Does anyone have any recommendations, advice, or similar experiences?

Thanks

0

Share this post


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


I would do a search for enterolabs. They have a VERY RELIABLE stool test to see if you are gluten intolerant. I am waiting for my test to come so I can find out for myself. Gluten intolerance (celiac disease) is a lot more common than most doctors think. Does any one in your family have intestinal problems? Anyways the stool test is the best. Keep us posted. Carol B

0

Share this post


Link to post
Share on other sites

Hi enortham:

I would react quickly to some things, like within 30min to an hour but other things it would take up to 10 hours (overnight) but it was usually the same reaction (cramps, abdominal pain and diarrhea).

Some items would send me straight to the bathroom such as salads with crouton (I always thought it was the "greens" but it wasn't), french fries with certain spices on them (particularly Outback Steakhouse's). Then other times it took a little longer (like when I had a burger or sandwich with white bread) the cramps and diarrhea would always hit me the next morning.

I did eventually learn to stay away from the things that I had an immediate reaction to but it did not fix my problem. But once I was gluten-free I could tell a HUGE difference, I did not live with the daily abdominal pain that once had me doubled over, practically in tears.

I suggest you see a GI doc that knows about Celiac and if you still do not get answers you are comfortable with try the gluten-free diet for a couple of months to see if you improve.

I hope this makes some sense :P and is helpful to you in some way :D

0

Share this post


Link to post
Share on other sites

I wanted to add this too....... lol

Yes Carol is right, if you want a doctors diagnosis then you could always try Enterolab, this is how I was dx, along with many people from this site. It is a simple stool panel test which is more sensitive than blood and more accurate than standard blood test that doctors use.

I hope you feel better soon!

0

Share this post


Link to post
Share on other sites

Hello enortham - just before I went gluten-free I had whittled down my list of foods and was doing some better but not great. I seemed to do okay with Harris Tetter Toasting bread, shortbread cookies, HT turnovers did not bother as much as Safeway ones, hamburger buns weren't too bad, others. But yeasty breads and rolls bothered a whole lot.

After I went gluten-free I was doing better, but the breads I were eating still seemed to bother me.

The explanation came in my results from Enterolab (which I received on April 1st

and now refer to as the "April Fool's Day Massacre"). Along with wheat I am also sensitive to eggs, dairy, and yeast - thats why the gluten-free breads were bothering me, and those ingredients can be present in various levels in different baked goods.

If you do go gluten-free you might want to keep this in mind:

A common ingredient in commercial gluten-free baked goods is GUAR GUM - it is high in fiber, used in some laxatives, and the stuff kills me. Just a little in BBQ sauce seems okay, but watch out for it.

I think the whole panel of tests cost $536.00 from Enterolab; it was worth it because for me I think yeast was as much a problem as wheat. EX. I can eat Louis Rich Turkey bacon and do fine, ButterBall turkey bacon bothers, when I read the ButterBall label it listed "autolyzed yeast" I think it was.

Good luck - and this is a great site, it's helped me immensely.

0

Share this post


Link to post
Share on other sites
Ads by Google:


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
      106,456
    • Total Posts
      930,644
  • Member Statistics

    • Total Members
      63,881
    • Most Online
      3,093

    Newest Member
    sandtcurrent
    Joined
  • Popular Now

  • Topics

  • Posts

    • Hi Jmg, Thanks for the upbeat reply and all the info! I'm gonna chase this up and either rule it in or rule or out. Unfortunately I've missed the boat as far as adding the celiac panels to blood test goes this time round as it's scheduled for early this Tue however! I have just gone and splashed out on the biocard home-test... I'm thinking trying it out will be beneficial either way as extra ammo before docs appointment.  Have you - or anyone else - much experience on the accuracy of such a test? My understanding is that they have generally good reviews but not sure I'm convinced. http://www.medscape.com/viewarticle/540961 Jen
    • We've done bloodwork again, not everything is back yet, but so far all except for that same one are normal. 
    • I was wondering if anyone could assist me in sore throat remedies. Cough drops? Teas? I am gargling with salt water but wanted something else. Anything gluten free obviously. Thanks. 
    • Over the last 1.5 years I have had a rash that will not go away.  The rash is around the neck, hairline on the front of my head, the back of my scalp, elbows, knees, shins, parts of my ankle, and buttock.  The rash seem to get very itchy during the evening.  I did have a skin biopsy completed and blood tests last year and they came back negative.   I was on oral steroids when I had the test would this possible skew the results? Also its seems the body parts that are exposed to the sun seem to have the rash. Some Pictures
      http://s1084.photobucket.com/user/Richard_Brandys/library/
    • Yes the first has wheat gluten in the ingredients, the second via the wheat flour. Here in the UK manufacturers HAVE to highlight gluten sources. Check the ingredients and if WHEAT, BARLEY, or RYE are mentioned *usually highlighted, italicised or underlined, then you will know there's gluten. Most of iceland's processed foods will probably be gluten filled to be honest. Any breadcrumbed or battered foods for instance.  Ps, you and me both have another disease, the british one of apologising  You don't need to, you're very welcome here and all of your questions are valid and understandable. It's going to get better  
  • Upcoming Events