• 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.

Gluten Intolerance....but Not In Argentina

7 posts in this topic

Recommended Posts

mastevano    0

Hello Everyone!

I am newbie here! This is a wonderful forum w/tons of good info.

Anyway, about 2 years ago, I started feeling a lot of tightness in my lungs/chest area - almost a suffocating feeling. It felt like an elephant was always standing on my chest, or like someone stuffed my lungs with cotton balls. It took my a while to figure out what was wrong w/me. Eventually I found out it was a gluten intolerance.....but I'm still trying to figure it out.

I just came back from a 10 day trip to Argentina where I at bread with every meal....and had no issues! The day I got back I ate a bagel and felt HORRIBLE! That feeling in my chest came back and it didn't go away for a few days.

Does anyone know why I could eat bread in Argentina and not here in the US?? I'm starting to think that maybe it isn't a Gluten Intolerance but some sort of other intolerance (preservatives, or something like that). If anyone has any feedback it would be great!


Share this post

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

lorka150    2

Could it be a different type of grain?

Have you been tested? You might get more luck in the Coping With category! Good luck.

Share this post

Link to post
Share on other sites
Nantzie    1

I was thinking the same thing as Lorka. Wondering if it was a different type of grain; a no- or low-gluten grain maybe? I know a lot of people here have enjoyed Chebe bread, which is a tapioca (manioc) bread common in Brazil. www.chebe.com

Or maybe you're having an issue with more super-processed US baked goods rather than unprocessed homemade baked goods.

My experience when we visited several years ago in Germany (where my husband's mom is from) was that I was sick as a dog. They had fresh, local, homemade bread 4-5 times a day- every day. It was so delicious, but to this day they think I'm 'not quite right'. I was emotional, exhausted and brain-foggy the entire time I was there. It was one of those times for me before I went gluten-free where I was SOOOOOO sick.

I would definitely ask some questions of the people you stayed with. Maybe they use different flours or mixes?


Share this post

Link to post
Share on other sites
Mango04    11

I'm just speculating here, but I believe it's possible that wheat has a much lower gluten content in some foreign countries. Add on the fact that the gluten content of a bagel is particularly high, and your reactions might make sense. I don't have research or links to back this weird theory up, but maybe some people who have read "Dangerous Grains" or other similiar works can pop in and either further explain this or tell me I'm totally off. :)

Share this post

Link to post
Share on other sites
Morris    0

Given the high level of awareness about Celiac here in Argentina, I can tell with great certainty that the bread does, in fact, contain as much gluten as anywhere else.

Share this post

Link to post
Share on other sites
Ads by Google:

ShayFL    6

Is it just bagels? Awhile ago a study came out that said that eating a bagel for breakfast could cause IBS symptoms. Something about bagels......

Share this post

Link to post
Share on other sites
land_turtle    0

Interesting, these are the kinds of stories that I search for, because they are my same experience. When I lived in Venezuela I always felt good, coming home to stay during the summer I would gain weight and was so lazy, I thought it was the junk food my grandmother would feed me. I moved back to the states and my weight continued to balloon and my health deteriorated, all the while I blamed myself and my lifestyle, after I got arthritis I had a "gauge" to tell me which foods would make me sick but I thought it was preservatives and soy. On a trip to Cancun, I got better, and had more energy, but the trip was only a week. I thought that maybe they had better vitamins in their fruit. I ate bread the whole time. Then I progressively got worse until a doctor finally diagnosed me with celiac disease. On a trip to Guatemala, a maid accidently put wheat flour in the chicken and rice but I didn't even get sick even though I ate a lot. I came home from there and took 2 bites of some steak at the church until I realized OMG it had gluten in it. I was sick all night and had to go for more antibiotics for my arthritis, it's almost 7 months later and I am just finally getting better. I'm telling you folks, there's something here, but how are we going to prove this. My heart hurts for the Americans that their health is in jeopardy. Does anyone know of a reason the wheat is different here? Is it the Genetically modified wheat that is the problem? But don't they grow that also in Central and South America?

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


  • Forum Statistics

    • Total Topics
    • Total Posts
  • Member Statistics

    • Total Members
    • Most Online

    Newest Member
    Jon baker
  • Popular Now

  • Topics

  • Posts

    • There seems to be a new auto word change that changes all instances of  "gluten-free" to gluten-free in case it does it to this post G F without a space gets changed to gluten-free. I was trying to reference a brand name and it kept on changing it to this and messing me up and drove my OCD mad. If your here and do not know what G F means then you probably do not belong here.
    • ....OK ADMIN just delete this one just another slap in the face article. " After demand from the neighborhood, they will soon add gluten-free options, though these crepes will be prepared on the same griddle, so they're intended for those with mild celiac disease or those who just prefer to eat gluten-free. " 

      Sorry Numskull but "mild celiac" FFS there is no such thing, bloody residue smaller then crumbs and you get months of heighten antibodies an damage. This is very misleading and can lead to people newly diagnosed hurting themselves. NOW if you have no problem with gluten free oats, you can make a crepe like batter very easy, it is a bit fluffier like a hybrid between pancakes and crepes but try this one.
      I used to use gluten-free Harvest oat flour to make these but as I have adverse reactions to any kind of oats I gave this up. 50g Oat Flour
      1/4 tsp Salt
      1/2 tsp Cinnamon
      1 tbsp Maple syrup
      1/2 cup water
      2 tbsp applesauce
      Mix all ingredients togehter then let sit for 10mins for the it to thicken up before pouring in the pan. I used to cook them like pancakes but can be used for crepes due to the texture.
    • I’m so sorry you feel you must steal, that must be awful. The only thing I might consider is that it can become a habit, especially the self-justification part. Not that I'm recommending it right now for you , but with a ketogenic diet, the body goes into ketosis, not ketoacidosis, which is something that people with Type I diabetes can go into: in addition to their bodies burning fat, they also have insanely high levels of glucose in their blood. There’s no risk of ketoacidosis on a ketogenic diet, and in fact in the old days before insulin, one of the remedies was a ketogenic diet. It’s still often used for seizures as well. Plumbago
    • Hi Mary Anne, They take the skin biopsy from adjacent to a "lesion".  There are many possible symptoms of celiac disease.  DH is the skin rash symptom of celiac disease. It can take a year for itching to go away from what I've read.  Reducing iodine intake during symptoms may help reduce their duration.  You have to be gluten-free for symptoms to subside as DH is an immune reaction caused by celiac disease. A good place top start looking for knowledgable doctors is in a local support group.    
    • ... these crepes will be prepared on the same griddle, so they're intended for those with mild celiac disease or those who just prefer to eat gluten-free. View the full article
  • Upcoming Events