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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.

gluten-free Foods Cause Gi Issues
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7 posts in this topic

Ok, I've been gluten-free for a couple yrs now & feel pretty confident that I'm mostly aware of hidden wheat/gluten.

I was wondering if anyone has noticed GI problems when eating "gluten-free" foods (a la Amy's brand, which uses mostly rice flour)? (pain, bloating, the infamous 'D' - up to 2 days after eating)

I've used bob's red mill flours to make biscuits, pancakes, etc. and haven't had much of an issue (unless I eat more than one or two portions in a day).

I don't use these products frequently (maybe once a month - if that!), I eat real foods otherwise (fruits, veggies, protein, fats).

Any ideas?

cSuzie

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There are two types of gluten free foods when it comes to processed foods. First, there are foods like Amy's that are processed in a shared facility and are susceptible to CC and it is possible that the cause of your issues when consuming some products is actually gluten. Then there are others that are processed in a gluten free facitily, if these are bothering you you certainly have some type of other intolerance. If you keep a food diary that you also list symptoms in you could review and check for common ingredients. It could be an additive that bothers you. Then again it could be something as simple as rice, some people have issues with all types of things.

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Or it could be gluten free oats. I was sort of heartbroken to have to give up the Bob's Red Mill Brand (they process gluten free oats in the same facility) when I finally figured out that it I react to even traces of gluten free oats, as that brand is the easiest to find around here. But it made a huge difference.

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I'm wondering which type of Amy's because I think I used to see posts questioning cc in Amy's frozen foods but almost never the canned ones. There's a canned Amy's gluten-free organic southwest chili I've had plenty of times w/out a problem.

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Only thing I ever get that's Amy's (frozen) is the Rice crust pizza (w/soy cheese).

I next to never eat anything soy (due to thyroid stuff)... so I didn't think of that being an issue possibly.

But even w/the Bob's Red Mill - I can eat say 2 biscuits or 2 pancakes - but more than that & I get the same reaction.

I don't eat oats (never liked 'em anyway), so if the CC is the issue, maybe that.

It's an issue enough, I simply won't be buying that pizza again. I had Glutino's pizza (w/real cheese) & it was good, but same issue and serious blood sugar reactions.

I know I can't eat any rice pasta b/c of the sugar issues I get from even half a serving (with a meat sauce, for example) even. Maybe, I need to stay away from all rice??

That means the only 'grain' I'll be eating is corn products, as others I don't like, can't eat, or don't settle well (like quinoa). :(

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I would suspect that it might be the soy. I get a LOT of digestive pain from eating even the smallest amount....and lots of D.

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I recently made a post about this and found some interesting info about how lenient the labelling can be re: 'gluten-free'

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