• 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

Help!
0

Rate this topic

8 posts in this topic

Recommended Posts

I have been gluten free since December of 2011. My mom is celiac and i am also, so i knew quite a bit about what i could and couldnt eat. I have had problems with eating any bread or bread type foods since April. Each time i try with in a few hours (2 or less) the food has completely gone thru me. I am so confused as to what to do or why this is happening. I am very very careful about what i eat. As my dr said i need to read every label, which i do. Please give me some advice.

Share this post


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


It could be that you're sensitive to soy or one of the gums used in gluten-free baked goods (xanthan gum and guar gum)....or, alternatively, you may be sensitive to one of the gluten-free grains used in baked goods.

Share this post


Link to post
Share on other sites

I did about 4 strict months on Paleo/Primal where all you eat is meat, veggies, fruit, nuts, eggs and some dairy. Around my birthday I started cheating and eating icecream with gluten free brownies to "celebrate". Then I started adding some gluten free bread. It's been about a month of "experimenting" with gluten free products and I can honestly say I feel like crap. I don't think I can handle grains. It sucks cause I didn't really wanna do the Paleo thing the rest of my life, but I have got to tell you that I felt better than I ever have in my life. No chance of cross contamination except in sourcing the nuts on the Paleo/Primal diet. Now, I crave breads and sugar and think about treats all the time. I didn't do this when I was strictly Paleo. I was wondering myself if there are people who can't do any grains at all. I'm starting to think I am one of them. Ugh.

Try eliminating the gluten free breads entirely for a while and then try it again. I'm having the same reactions with gluten free crackers, desserts or breads. I am considering it may have been preservatives or as Rosetapper said maybe it's xanthan gum etc. I know I can't do soy. It makes me swell. Or maybe I'm one of those who just can't do many carbs at all. The more I eat grain, the more I want to eat grain. But when I ate meat and veggies I was fine as soon as I was full and no digestive problems or stomach aches at all. I'm sitting here with a tummy ache and regretting the crackers I ate today. Seems whatever the amount is...even small amounts...I can't deal with it physically. I hate feeling like crap. I guess I don't have any answers for you but have the same questions. Just wanted you to know you are not alone. Wow. This disease is such a challenge...you never know whether it was gluten or another food intolerance. I'm 2 years into it and still figuring things out. All I know is that when I was completely "against the grain" my body loved me for it. I wonder if others are like us too? I'm sure they are....that is why Paleo/Primal is so popular. If you are not familiar with it, Mark's Daily Apple is a good resource to read up on how to do it. I think Rosetapper does it too if I remember correctly!? Am I right Rose? ;)

Anyway, just trial yourself off grain for a few weeks then test again. That is going to be my approach. Also enzymes and probiotics might help you digest the grains. Try using them and see if it helps. Doesn't work for me...I still feel bad on grain with enzymes and probiotics...but when I ate meat and veg and took them...it was wonderful.

Hope this helps you. Sorry you feel ucky.

Share this post


Link to post
Share on other sites

I have been gluten free since December of 2011. My mom is celiac and i am also, so i knew quite a bit about what i could and couldnt eat. I have had problems with eating any bread or bread type foods since April. Each time i try with in a few hours (2 or less) the food has completely gone thru me. I am so confused as to what to do or why this is happening. I am very very careful about what i eat. As my dr said i need to read every label, which i do. Please give me some advice.

OK, advice then. Cut the labels off all the packages and tape them in a note pad. Look them over and write down all the common ingredients of the ones that make you sick. One or more of those common ingredients is affecting your digestion. You can stop all the baked goods for a few weeks. Then trial the common ingredients one at a time for 3 days running. If zanthan gum is question mark then get some zanthan gum and mix it in some rice and eat it. You could leave the zanthan gum for last as it is harder to find and may be expensive. It would be cheaper and easier to trial things like potato starch, soy, or milk at the beginning. Don't stop after finding one troublesome ingredient though. Keep going until you have trialed all of them one at a time. With your reactions being so clear it shouldn't be too hard to identify the problem item/items.

If it turns out to be potato starch you may have a problem with other nightshades also, like tomato and peppers and eggplant.

  • Upvote 1

Share this post


Link to post
Share on other sites

OK, advice then. Cut the labels off all the packages and tape them in a note pad. Look them over and write down all the common ingredients of the ones that make you sick. One or more of those common ingredients is affecting your digestion. You can stop all the baked goods for a few weeks. Then trial the common ingredients one at a time for 3 days running. If zanthan gum is question mark then get some zanthan gum and mix it in some rice and eat it. You could leave the zanthan gum for last as it is harder to find and may be expensive. It would be cheaper and easier to trial things like potato starch, soy, or milk at the beginning. Don't stop after finding one troublesome ingredient though. Keep going until you have trialed all of them one at a time. With your reactions being so clear it shouldn't be too hard to identify the problem item/items.

If it turns out to be potato starch you may have a problem with other nightshades also, like tomato and peppers and eggplant.

Great advice, once the problem ingredient is narrowed down it can be eliminated. Good luck!!

Share this post


Link to post
Share on other sites
Ads by Google:


OK, advice then. Cut the labels off all the packages and tape them in a note pad. Look them over and write down all the common ingredients of the ones that make you sick. One or more of those common ingredients is affecting your digestion. You can stop all the baked goods for a few weeks. Then trial the common ingredients one at a time for 3 days running. If zanthan gum is question mark then get some zanthan gum and mix it in some rice and eat it. You could leave the zanthan gum for last as it is harder to find and may be expensive. It would be cheaper and easier to trial things like potato starch, soy, or milk at the beginning. Don't stop after finding one troublesome ingredient though. Keep going until you have trialed all of them one at a time. With your reactions being so clear it shouldn't be too hard to identify the problem item/items.

If it turns out to be potato starch you may have a problem with other nightshades also, like tomato and peppers and eggplant.

Excellent suggestion! Easier than a daily food diary

I haven' had a problem with breads until recently. Las couiple of months I have noticed that if I have bread for lunch (or gluten-free pizza etc) a coiple of hours later I have a major blood sugar crash...shaky, clammy. Like an overload of carbs or something. Funny how our guts change as we heal/

Share this post


Link to post
Share on other sites


Ads by Google:


Just because it says gluten free dosen't mean it is. It still has trace gluten in it. Under 5 PPM. You may be supersensitive and reacting to that trace of it.

  • Upvote 1

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
      108,170
    • Total Posts
      940,054
  • Member Statistics

    • Total Members
      66,153
    • Most Online
      3,093

    Newest Member
    cher1231@aol.com
    Joined
  • Popular Now

  • Topics

  • Posts

    • I asked for their two products yesterday,onion and garlic.Onion powder's package doesnt have starch or wheat on ingredient list but garlic powder has corn starch . I dont have any intolerance to corn by the way. They told me they add starch to two of their products so they are not gluten free. I dont understand why they would put on corn starch on list if it contains wheat starch.I sent another mail to them.  I had nausea last night and this morning but im not sure if it is because of powder or something else.  
    • Well endoscopy done this morning. Said that all looked normal no sign of celiac seen normal duodenal cap and preserved villi. but need to wait for biopsies. Report stated  mild antral gastritis with erythema found  but non specific. Seems like they took a lot of Biopsies. Report stated they took them from lower 3rd and middle 3rd of oesophagus,  the antrum of stomach and area in bulb and 1st,2nd and 3rd part of duodenum. So will wait and see two other children in recovery with us had visible damage on their scope so were told they have celiac disease. Dr review clinic not for two weeks. Thanks for everyone for listening we just want some answers now for her increasing fatigue. But maybe it's not celiac after all.     
    • Look at carreggenan. I am a super sensitive Celiac and have the same auto immune reaction to anything made with seaweed, “the wheat of the sea”, such as MSG, carrageenan, agar and sodium alginate. The food industry is putting it in everything, even so called Misbranded gluten free foods. Even some coconut milk brands now are using it as are nut milks. It is a cheap emulsifier, so we do not have to shake things up! How about shaking up my whole body from it! You may have an iron defiency anemia not being treated or tested. Cookbook doctors treat numbers not patients clinical presentation. I have fired five doctors in eight years for stupidity and dangerous lack of clinical acumen which could have killed me. Do not be afraid to ask questions and confront doctors, you are after all the customer paying for their services.  Eat clean, meaning preparing your own foods. Stay out of restaurants! Gluten free is a joke in most restaurants if you are a celiac. And will cost you weeks of illness. Hang in there. Make bone broth, it has super vitamins and minerals and loaded with pre and probiotics. Go to Dr. Axe’s site. I only do chicken made with feet. I am allergic to beef since being bitten by a deer tick in 2011 and getting Chronic Lyme disease. The chicken feet bone broth is also loaded with calcium and is yummy. Takes a little work, but is well worth it. 😊  
    • Go to the coping section & pinned at the top is the Newbie 101 which will tell you how to prevent cc. Sorry, that's all I have for tonight as it's been a long, long day for me & I am more than ready to turn in. I'll respond further tomorrow. I'm sooooooooo glad to hear you finally have an answer!!!!! 
    • You can buy some Glutino chocolate covered wafer cookies to help with that Kit Kit addiction.
  • Upcoming Events