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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 Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  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
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wschmucks

Different Reactions From Different Gluten Sources...

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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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