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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 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.

Different Reactions From Different Gluten Sources...
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6 posts in this topic

Hi Everyone.

I was just wondering if anyone knows if there is a higher gluten content in wheat, rye or barley? Meaning: will some people react worse to being glutened by barley as opposed to wheat? The last few times I have been glutened it was from barley flavoring and my symptoms weren't very strong. I was wondering if my body is just changing and adjusting (and this is my new reaction) or if there are higher/ lower levels of gluten in the different grains?

Thanks

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I'm not sure if there are higher or lower gluten levels in foods but I know that I react much strogner to wheat. When I was eating gluten and I would eat 100% whole wheat pasta or bread I would get ill within 30 minutes and stay ill for a day. I didn't seem to react so quickly or so badly to foods with rye or barley. That's why I thought I might have a wheat allergy like my son but according to the scratch test I do not.

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I also react more strongly with wheat but I do react to barley. Barley will also give me metallic taste in my mouth which wheat doesn't. Oats will get me too not as bad as wheat but worse than barley. I haven't tryed anything with rye.

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Not only do I react differently, I may have different symptoms that juggle themselves around! I usually always have D but the neurological stuff is a grab bag; mind fog, tremors, stupid brain, mood swings, unjustified anger, clumsiness, joint pain. Any or some of these might occur along with unending hunger and apathy.

Yuck, no wonder I avoid gluten!!

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I seem to have differing reactions to differing levels of processing:

straight wheat flour or non distilled vinegar - D, cramping etc and almost right away, mental ones within a few hours or the next day....anxiety, crabbiness, feeling down and unable to sleep very well (back b4 I knew to avoid gluten it would have included occular migraines as well), the more processed the food the longer my reaction time

"filtered" exposure - thru wheat based vodkas etc (yeah, I know they're supposed to be safe but <_< ) nausea and general unwell feeling, this passes more quickly than the other

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Thanks for responding guys! I thought i was going crazy. I also had the metalic taste in my mouth! My Dr actually had me do a test for heavy metals in my blood when i mentioned it. All of your symptoms really hit home, its nice to know that when i get craby, anxious etc. not to be too hard on myself-- Im not a bad person, just a Celiac who got glutened.

Thanks

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