• 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.

Grains?
0

7 posts in this topic

I've been gluten-free for 3 months,mostly eating meats and veggies, and I'm starting to feel better. One thing I'm noticing is that all the alternitive grains bother me-same reaction as if I'm eating gluten.

Rice(3 brands) and Quinoa are the 2 grains I've tried. I miss not having rice but don't miss Quinoa-it was awful.

Anyone else have the same issues?

I read online a gov report on celiac disease that claim a lack of research on most grains because a lack of test subjects. Anyone have this link?

Thanks Steve

0

Share this post


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


Steve,

I use Lundberg brand brown rice without any apparent problems. Was that one of the brands you tried? Also, Minute Rice is supposed to be gluten-free. The jury is still out on my reaction to quinoa. I have some McCann's oats and some Norquin brand quinoa flakes (processed on dedicated gluten-free equipment) that I intend to try as soon as my body settles down from whatever it is currently reacting to. I'l let you know if I have a reaction to the quinoa.

Here's another question: Have you ever cooked barley in the pan you are using to cook your gluten-free grains? Barley scum NEVER comes off completely, no matter how hard you scrub--as I discovered when I went gluten-free. I reacted to rice as well, until I bought a new pot to cook it in. Now I have no problems with it.

It could be that you have separate sensitivities to most grains, but I think it's still too early to conclude that for certain. I hope you discover that cross-contamination has been the source of your trouble, so you can continue to consume carefully selected grain products!

0

Share this post


Link to post
Share on other sites

I did not try the Lundberg rice.

I'll give it a shot at some point.

Never cooked barley in any of my "New" pots, just some rice that may have a Gluten coating. Not sure so I'll just buy another pot when I feel good enough to try out some different rice.

Thanks

0

Share this post


Link to post
Share on other sites

You might have a sensitivity to lectins, another potentially problematic protein found in most grains. Do a search on this and maybe on the "paleolithic diet" or the "caveman diet" which it sounds like you're already starting to follow.

Info on "inflammation" also makes reference to lectins.

I'm starting to wonder about myself along these lines as I am still very fatigued most of the time (although admittedly I'm still struggling with gluten accidents) but my bowel symptoms are very improved.

I've learned to LIKE quinoa (especially with maple syrup on it!) and buckwheat and Mighty Tasty Cereal from Bob's Red Mill and am disheartened to learn I may have to forego those too. But I'm still investigating.

Another problem class of foods for some people are nightshades (tomatoes, potatoes, legumes, et al).

Perhaps after the intestine is healed from gluten avoidance other grains and nightshades can be re-introduced, like dairy. I sure hope so.

0

Share this post


Link to post
Share on other sites

YankeeDB,

My understanding of lectins comes from learning about the Blood Type Diet, which has as its primary goal the optimization of a person's lectin intake. I have learned that pretty much all food contains lectins, and the molecular structure of different foods' lectins can vary tremendously. In other words, tomato lectin is different from kidney bean lectin, which in turn is different from lentil lectin, which is different from wheat germ lectin (which is NOT the same thing as gluten), etc. They also have completely different effects on the body, and these effects vary in some cases according to a person's blood type. Wheat germ lectin, for instance, strongly resembles insulin in its molecular structure, and it is a major contributor to insulin resistance syndrome because it "fits the lock" on a person's cells and blocks ACTUAL insulin from doing its job. (This happens to some extent in all blood types.) Some lectins are actually beneficial, performing functions like identifying newly mutated cells and tangling them up so the immune system can deal with them before they become truly cancerous. (Different food lectins perform this function in different blood types.) Cooking and sprouting are processes that destroy the lectins in some foods, but they enhance the lectins in other foods.

So, a person would not have a generalized sensitivity to "lectin" or lectins, but he or she could certainly have trouble with some subset of lectins (those from the nightshade family, for instance). In the grain department, rice, millet, and quinoa have lectin activity that is neutral or beneficial for all blood types. All other grains are good for some and bad for others.

I personally believe that following the Blood Type Diet has shortened my recovery time from celiac disease by quite a bit, although of course I have no way to prove it! There are other diets that I believe have merit, but they are one-size-fits-all approaches, and I have ALWAYS found that I am just too different from the norm in so many areas of life for a generalized recommendation to be useful to me. The Blood Type Diet is a set of targeted recommendations, and I STILL have had to modify it to be gluten-free! You might find it an interesting read, if you haven't already invsetigated it.

Take care, and I hope your fatigue improves soon!

0

Share this post


Link to post
Share on other sites
Ads by Google:


Sarah, what an interesting and informative post! Thank you! Wow, you certainly do your homework. I will definitely look into the blood typing approach to diet choices. Have you heard anything about oligosaccharides and their role in helping lectin intolerant (I guess that would be specific lectin intolerance if I understand your post correctly) people tolerate them?

Incidentally, I've been using FOS (fructo-oligosaccharide) powder after reading that it is a sweet-tasting form of fiber that also supplies benefits for "good" microflora in the intestinal track.

0

Share this post


Link to post
Share on other sites

YankeeDB,

I haven't read much about FOS except that it IS good food for our friendly bacteria. The more they thrive, the more we can digest and the better our quality of life. Fascinatingly, it seems that many friendly bacteria actually use our blood type antigens as a food source as well, so different strains of bacteria are more or less prevalent in certain blood types depending on whether their favorite food is available!

The website for the Blood Type Diet is here, and here is some information on the books that I wrote in another post:

Eat Right 4 Your Type...presents a simplistic version of the diet that is a compromise between the two variants. This is largely because Dr. D'Adamo expected many of the book's readers to be "fad dieters" who were interested mainly in weight loss and would be turned off by technical details. Sad, but true! Live Right 4 Your Type, on the other hand, presents the diet/lifestyle in its entirety and is geared toward health-conscious readers who want guidance on how to make the most of their lives. It also contains the results of further research that hadn't been completed when Eat Right was published.

I recommend reading Eat Right first to get a handle on the main concepts behind the diet, then reading Live Right for the updated food lists and a lot of information on how blood type influences many aspects of our physiology indirectly (through gene linkage, primarily).

Enjoy!

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
      106,433
    • Total Posts
      930,549
  • Member Statistics

    • Total Members
      63,864
    • Most Online
      3,093

    Newest Member
    Shanna
    Joined
  • Popular Now

  • Topics

  • Posts

    • Thank you ps, it may be better if the thread title was changed as we now have two 'overwhelmed' topics. If it were 'Bile ducts and celiac?' then it may attract more users with direct experience?
    • Hello and welcome Maybe? From reading others accounts there's a big variation in how quickly gluten antibodies respond to the gluten diet. I did similar to you and my doctor said that 1 week back on should be enough to show up in a test, but he didn't know what he was talking about sadly... The 2 week figure refers to the endoscopy, for blood testing 8-12 weeks on gluten is more normal.  Basically if it comes back positive fine you have your answer. If its negative it may be a false negative due to your going gluten free beforehand. If you want to pursue a diagnosis then yes. Don't go off gluten again until you confirm that all testing is complete.  Keep a journal noting any symptoms, that may be useful to you later. More info here: There's some good info in the site faq: https://www.celiac.com/gluten-free/announcement/3-frequently-asked-questions-about-celiac-disease/ I know how you feel! Partway through my gluten challenge I knew that too results notwithstanding. Fwiw I think you've found your answer. Good luck!
    • Learn more about testing for celiac disease here: http://www.cureceliacdisease.org/screening/ You do have to be on a gluten diet for ANY of the celiac tests (blood and biopsy) to work.  While the endoscopy (with biopsies) can reveal villi damage, many other things besides celiac disease can cause villi damage too: http://www.cureceliacdisease.org/faq/what-else-can-cause-damage-to-the-small-intestine-other-than-celiac-disease/ So, both the blood test and endoscopy are usually ordered.  There are some exceptions, but those are not common.  
    • Exactly what are your allergy symptoms?  Were they IgG or IgE?  Allergy testing as a whole is not super accurate -- especially the IgG.  Were you on any H1 or H2 antihistamines for the last five days  when you were tested?   As far as celiac testing, four days without consuming gluten probably would not impact testing.  
    • I've been seeing my dr for a few weeks now about my stomach issues. We've ruled out the gallbladder and h-pylori and today I had the celiac blood tests done. From the reading I've done the past two days, it seems to me that it's highly likely that I have it. I've had digestive issues for years, but they've gotten progressively worse over the past 6 months or so. Pain and nausea when eating, bloat, eternal constipation, dh rash, at it's worse, tight cramp-like pain in a fist under my sternum, radiating through my back and around my right side keeping me up at night. Also heartburn/reflux and trouble swallowing, etc. 

      Anyway, about 2 months ago, I needed a change. I didn't go to the dr immediately because it seemed pointless. (I've mentioned stomach ache when eating to drs before and been blown off.) So, I started the Whole30 elimination diet (takes out soy, grains, dairy, peanuts, and leaves you basically eating meat & veggies). Figured it would show me what I needed to take out of my diet and hopefully feel better. It worked- I felt great! And it seems that grains and gluten are my biggest offenders. But, now I've been off gluten prior to celiac testing. It's been 7 weeks. After 4 weeks I tested steal cut oats, that I later found out were probably glutened. And then nothing until yesterday. Yesterday I had 2 pieces of bread and a muffin and today I had two pieces of bread and then the blood test. Is this going to be enough to show up on the tests? My dr said that it would probably show up, since I had some yesterday and today and was currently having symptoms. But, google seems to say that I should be glutened for 2 wks straight before testing. Has anyone tested positive after just a little gluten? If it's negative should I insist on doing it again after weeks back on gluten? I feel awful, but do want clear answers. Obviously, gluten's not going to be a part of my life any more either way. 
  • Upcoming Events