• 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

Rate this topic

Recommended Posts

I'm gluten intolerant and have noticed something peculiar: a wheat product will give me the nastiest gas pains and contribute to a toxic, snappy mood toward everyone I meet, but only when I have been eating sufficiently. I have a bad habit of undereating and, interestingly, I'm symptom free when I do so, no matter how much gluten is in the pathetic portions I consume during those times. But upon eating well, as stated, all hell breaks loose.

Just out of curiosity, does anyone else experience this?

Share this post


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


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
      108,402
    • Total Posts
      941,092
  • Member Statistics

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

    Newest Member
    prat
    Joined
  • Popular Now

  • Topics

  • Posts

    • Awol cast iron stomach - Thank you very much!
    • What a great community. She reaches out for help and you all help her get in touch with Hertzya. That is really touching great group the benefits to celiac after all are in the people😉 Good luck to both Hertzya and Sara's daughter sending thoughts it will all work out.
    • Hi, i am suffering from pain in lover left quadrant from 5 week i take appointment with Dr.and undergo USG an they found swelling in sigmoid colon and suggest antibiotics for 5 days after that i start feeling some good but once i restart my exercises than again i start feeling pain at same place pain disappear in morning when i wake up but it start remembering me that some thing is there in left side.  same time i observe my stool is  always soft and smelly
    • 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.     Edited comments:  Second study is in a questionable journal, one that has been widely noted recently to be a "pay to publish" Journal.  However there are still legitimate scientists who publish there. Regarding corn in the US: last summer we drove through Kansas and Iowa on a trip.  Wheat was everywhere!  Towns that were too small to have a gas station had a grain elevator.  Guess what was growing right next to wheat fields, grain processing plants, etc?  That's right - young corn plants.  I'm thinking all those grain storage places, farm equipment, even the soil, is completely saturated with wheat!  I don't know if it's a problem, I just know that my son said "oh my gosh mom you could never live here, there is what everywhere"
    • 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.
  • Upcoming Events