KCO5988

1 hour ago, Ennis_TX said:

I have seen some react back to garlic and onion....and spices in general...think of your damaged intestines like a carpet burn on your arm...do you want rub spices or alcohol on that? Considering you reaction is over and not lasting longer I would assume it is not gluten....most I know like me will get reactions to gluten lasting much longer, to some degree. Try the spices individually as a trial and error to see if it is the spices...you know cook a onion have a bit of it, try some minced fresh garlic in some eggs scrambled, then try with some black pepper the next day, paprika the next, perhaps a bone broth with cumin and oregano, and the cinnamon and clove can be tested in a hot tea.....see if any mixed by themselves bother you to figure out if you have a sensitivity to them.

Heck it could even the the Rice, either contaminated, or the starches via fermentation or a sensitivity.

 

Thanks the response! I'm fairly confident it's not the rice as I've been eating out of the same bag with no other reactions.  Your carpet analogy makes perfect sense though. I've been fine so far with minced garlic so maybe it's a potency issue or the onion/other spices.  I'll try them separately to get to the bottom of it.

So last night for dinner I used McCormick spices on some grilled chicken and zucchini with a side a plain brown rice. No chance of cross contamination from cooking instruments. A half hour after eating that and a desert I started feeling sick. I figured the desert had cross contamination issues. Just had leftovers for lunch about 45 min (minus the desert) and am sick again. I was only diagnosed a month and a half ago so I’m still learning.  My spice blend used onion powder, garlic powder, paprika, oregano, cumin, salt, pepper, dash cinnamon and dash clove. Any celiacs react to any of the spices beyond a gluten reason? Or could McCormick spices actually have a contamination issue? I don’t know how sensitive I am because it’s all new.