• Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • 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 Celiac.com's FREE weekly eNewsletter   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
0
jd1000

Need Some Advice.... Lactose Intolerance And Now Egg Intolerance

Rate this topic

Recommended Posts

Hi all,

this is my first post and I just wanted to get some advice.

Heres my story, when I was about 4 or 5 I became allergic to peanuts. So ive grown up always being concious of what I eat.

Then when I was 23 I became Lactose intolerant. Now, at the age of 31 I think Ive become egg intolerant.

I dont notice any problems when eating gluten or wheat, but after searching online I came across information suggesting that celiac disease can appear as lactose intolerance first., Im wondering if Ive had it all along and it caused the lactose intolerance and now the egg intolerance.... does that sound plausible?

Could anyone offer any advice... Im incredibly sad about the prospect of having to avoid foods with peanuts, diary, egg and wheat for the rest of my life.

  • Upvote 1

Share this post


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


I had food allergies as a young child, but grew out of them. Jump ahead about 40 yrs and I become lactose-intolerant. That goes about the same for 15 yrs and SUDDENLY I have all kinds of issues. After a couple of years of trying doctors and simply writing everything that goes in my mouth down in a journal, I find I am gluten-intolerant, the lactose-intolerant has jumped in severity 700%, egg-intolerant, nut-intolerant, rice-intolerant and bean-intolerant. I had never read that lactose-intolerance is masked gluten-intolerance, but I have read that a large percentage of gluten-intolerant, or Celiac, are also lactose-intolerant. I have discovered it runs in my father's side of the family and nobody knew what the problem was. I have also read that those gluten-intolerant are often bothered by a myriad of other things.

  • Upvote 1

Share this post


Link to post
Share on other sites

Hi,

thanks for replying.

Yeah, I read that continued exposured to glutent and the allergic reaction caused by it causes damange to the villi in the intestines, which disables the ability to deal with lactose.

I guess Im just wondering, because Ive had lactose intolerance so long, and never (even now) had a prob with gluten... but the egg thing is making me wonder.

I had food allergies as a young child, but grew out of them. Jump ahead about 40 yrs and I become lactose-intolerant. That goes about the same for 15 yrs and SUDDENLY I have all kinds of issues. After a couple of years of trying doctors and simply writing everything that goes in my mouth down in a journal, I find I am gluten-intolerant, the lactose-intolerant has jumped in severity 700%, egg-intolerant, nut-intolerant, rice-intolerant and bean-intolerant. I had never read that lactose-intolerance is masked gluten-intolerance, but I have read that a large percentage of gluten-intolerant, or Celiac, are also lactose-intolerant. I have discovered it runs in my father's side of the family and nobody knew what the problem was. I have also read that those gluten-intolerant are often bothered by a myriad of other things.

Share this post


Link to post
Share on other sites

The other thing I should say is that my wieght has been almost the same for the past few years (Im slightly overweight).

Share this post


Link to post
Share on other sites

I was lactose intolerant for 15 years before I figured out I was gluten intolerant (as well as corn, and becoming intolerant of many other things). By that time I also had psoriatic arthritis and multiple nutritional deficiencies. I think it would be a good idea to get yourself tested with a celiac panel and perhaps head these stallions off at the pass (antibodies at the gut). It may come back negative, but even if it did I think it would be worthwhile to eliminate those things for six months (and check for and correct any nutritional deficiencies). You can then challenge the foods one at a time and gauge your response. After not consuming things for a while we often have a more marked response or, if your gut has healed, you may be able to handle them again. There are many silent celiacs with no GI symptoms.

  • Upvote 1

Share this post


Link to post
Share on other sites
Ads by Google:


Saw the doc today and he was quite good, blood tests tomorrow. He said that celiac rarely presented itself as lactose intolerance and egg intolerance before gluten intolerannce, but the tests would show more.

Kinda depressed about the possibility of facing a life with no diary, no nuts, no gluten and no egg.... at least i can still have steak and chips!

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
      108,401
    • Total Posts
      941,089
  • Member Statistics

    • Total Members
      66,427
    • Most Online
      3,093

    Newest Member
    prat
    Joined
  • Popular Now

  • Topics

  • Posts

    • The first study linked above by knitty kitty is indeed legit!  Mexican Conacyt is like our National Science Foundation - a prestigious and heavily peer-reviewed federal funding source.  I react to corn and corn flour but not to tortillas and chips.  I wonder if the processing (which I think includes lyming) de-activates the protein?  I have used corn occasionally in cooking, and tend to treat it like a condiment, not a side, but this has me re-evaluating.  
    • I make my old recipes all the time.   The only thing you have to be sure of is if your flour mix has xanthan gum or not.   If it doesn't then you will need to add a bit per cup.   Don't use too much or it will get gummy or spongy  (it's powerful stuff!!!)  Xanthan gum (or guar gum) is used in gluten-free baking because it is a binding agent that gives baked goods elasticity.

      Add 1/2 tsp. per cup of flour blend for cakes, cookies, bars, muffins.
      Add 1 Tsp. per cup if you are making yeast bread, pizza dough, other baked goods that call for yeast.
    • Try using the gluten-free blends in a about 1 to one replacement, first start off with about 1/4 less then add by the tbsp til the texture is about right, as gluten-free flours sometimes cause the end result to be a bit drier. I honestly make a sugar cookie with almond flour that works great for the holidays, I do not use dairy or creamy butter so mine is a bit drier and crsiper then those from my childhood (yes I miss those) But it helps a bit with that craving. I might dig up mine, they are grain free with a deep nutty flavor and drier PERFECT for dipping in coffee or almond milk.
    • Unfortunately it's too late for the blood test unless I go back on gluten again, which is not something I want to do.   Thanks for the link you shared. It is instructive.
    • Hi Jmg, and thanks for your response.   2 weeks ago I went gluten free without having tested for celiac. I know now that that was a mistake but unfortunately I did not know at the time. As I have been informed, to do a blood test one have to be on gluten for at least 6 weeks prior to the test.   In any case, by the end of the first gluten free week, I felt exceptional improvements in typical IBS symptoms. I had higher energy, and I generally felt much better. By the end of the second week, however, some of the symptoms began to recur, like fatigue and upset stomach.    I know I am a noob and probably I should wait longer for my system to stabilise, so, I apologise if my post is noobish.
  • Upcoming Events