Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

The Devil's Cousin Soy

Brogrammer

Recommended Posts

Brogrammer Apprentice
Brogrammer
Posted

Well guys... I've done it again...

I recently mentioned that after realizing I was gluten intolerant (now upgraded to Celiac) and starting to feel better after quitting for awhile... I started to go downhill again (not just withdrawal) and related it to certain foods I was eating that did not have gluten. The culprit turned out to be soy. So I eliminated that, or so I thought...

Today I was using one of the non-dairy butter substitutes I normally use and I just had this bad intuition suddenly, even though I had been using it for many days back to back prior to this one. Sure enough, I checked the fine print to find what I did not previously look hard enough for apparently: CONTAINS SOY.

So basically after discovering I was both a Celiac and soy intolerant... I proceeded to continue consuming plentiful soy for the past two weeks straight. I have been posting all over here and worrying like hell about why this particular gluten episode 10 days or so ago has not gone the usual way and subsided after 3 days. Now I know. Now I know, it's soy that I've been torturing my body and mind with the entire time I've been trying to recover from that last gluten mistake.

 

This is so difficult. I am a young man climbing the career ladder. I just want to get my diet in order so I can focus outside myself on what I want to contribute to society.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Ennis-TX Grand Master
Ennis-TX
Posted

I use Nutiva Butter flavored coconut oil for butter (Find at walmart or thrivemarket online)....cold it spreads melts at a lower temperature and when melted and used with room temperature eggs works in baking. There is also Miyoko which you can find at Trader joes or order from them (Miyoko makes some great mozzarella vegan)

-_- My last gluten episode from a supplement and food from my pet has me with D for the past 3 weeks....I found after my last exposure 4-6 weeks of cow pies is normal for me now .....almost miss how it used to give me constipation.......

Brogrammer Apprentice
Brogrammer
Posted
  • Author

Damn, I'm sorry to hear that man. Thanks for the advice on butter substitutes. I feel like such an idiot for not reading the label of that one. It's a brand that makes a bunch of different ones... coconut spread, avocado spread, etc... and a mostly unflavored one. I was using the unflavored one. The coconut one does not have soy apparently, and that's the one I've been using the longest. So I assumed this other one that says on the top that it's dairy free, gluten free, blah blah blah... was also soy free. That's what I get for assuming.

So coconut oil is good for eggs? That was actually a concern flavor wise that led me to looking for other things. I've used coconut oil for a long while in rice, sometimes in my coffee, etc... but not for eggs.

Anyway, here's to hoping you get better from that last glutening... and I continue to get further away from mine and successfully ditch soy too.

  • 1 month later...
LilyR Rising Star
LilyR
Posted

I had a similar situation.  I gave up gluten and after weeks, started feeling improvement.  Then eventually things started getting bad again (although not as bad as when eating gluten).  I apparently can't have soy either, and maybe corn (that one seems iffy, but seems best to avoid it as I figure it all out).  And I had been using a butter sub too, and realized it had soy.  And can't take my fish oil anymore, which I really miss.  It's been a pain.  I hope you start feeling better soon.  This sure can be a long, drawn out process, figuring out what we can and cannot eat. And yes, it sure does interfere with our lives.  My family was eating bagels tonight, making breakfast sandwiches, and I kept moving my plate away from them as they assembled theirs, and they just don't get how miserably sick (downright suffering with pain and discomfort, and all over ill feeling) it can cause us.  It's awful.  Very hard to live your everyday life when feeling like that.  I hope we all feel better soon and can avoid those nasty culprits. 

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      126,084
    • Most Online (within 30 mins)
      7,748
    Toddy
    Newest Member
    Toddy
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.2k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Kathleen JJ
      Options - 7 year old boy - Helicobacter pylori and serology

      By Kathleen JJ · Posted

      @cristiana Do you have any suggestions for the gummy bear type of candy? Because that is what is getting passed around. Someone told me "you will have to read all labels thoroughly from now on" but to be honest: I don't know what I'm looking for that should or should not be there? And is the notion "gluten free" trustable? And what about "may contain residual gluten"? Is that safe?
    • Kathleen JJ
      Options - 7 year old boy - Helicobacter pylori and serology

      By Kathleen JJ · Posted

      @trents The first thought indeed I had was 'thank god it's not cancer' and of course, there are many, many, many worse diagnoses to get. But this doesn't mean it doesn't come as a shock. I read a lot of the time 'the most common symptoms are...' and then all the things he doesn't have, but never do I find a list of less common symptoms (bar @Wheatwackeds examples - and also non of these are present). I get that severe pains can be a symptom, though the fact that they were omnipresent for 10 days (the exact time his viral values were up) and then 6 weeks later 1 episode also when the family was going through a stomach bug, and since then (nor ever before) none, this logically seems more related to a virus then a symptom of Coeliac, as I'd think this would have to be more present on a regular basis? He always has loved gluten-containing food and at that time was rather having less of it (due to the bug and feeling a little under the weather so eating more yoghurt and the likes then cookies) then more of it. It just doesn't sound all that logical. That being said, I comprehend AND accept that things can not always be logical.   I am trying to understand what you are saying about the tolerance - so as long as he eats gluten, he will have some tolerance to it, but when he stops, and say accidentally ingests something, he will react more as the tolerance is lower? It sounds so illogical (hmm, I see a pattern with myself: really looking for logic in a very illogical condition). And how do you interpret the values very 6 months as you maybe don't know there has been an accidental intake?  Do the values ever go down to zero or is it a question of getting them mainly lower and can they never go down to normal rates?   Normally results of his biopsy are coming in on monday, a little chance they come in today. I've been checking my mail every 10 seconds 🤦🏻‍♀️, this will not be a productive working day I fear 🙄. Then we know the values, but we only have an appointment with the specialized pediatrician and dietitian on December 6d (which in Belgium is a children's holiday comparable to Santa Clause). So we'll get the full "introduction" to the disorder and approach then.   I did talk to the pediatrician and gastrointestinal doctor who did the gastroscopy asking their advice about a plan I was having: to wait to start the diet after the holiday season, we will be abroad in a hotel and to start there in this very new world feels quite stressful for us, but even worse: it will start this journey in a lot of negativity. So our plan is to have a "yummy" party after we return from our trip, during Christmas holidays, inviting some of his friends and buying and making a vast array of gluten free goodies and having them sample and score it. This way it feels like a festive thing AND we can immediately find some things (hopefully) he genuinely like.   Both doctors agreed with this approach as this was truly an accidental find and hadn't we tested his blood 2 weeks ago chances were we'd only have found out in a year or 2 so those extra few weeks will not make the difference.   So now I'm gathering information, talking to people to know where there's good stuff...     But what keeps on being quite ununderstandable to me (I hope this will get explained on December 6th) is how it works. So it's auto-immune, meaning gluten trigger an immune response. Is this a black and white thing? Does 1 grain of wheat trigger the same response as a full bowl of spaghetti? And I mean this on a bowel and organs level, not on a symptoms level, as I gather (is this correct?) that not having any symptoms does not mean that his bowel doesn't get attacked?   I know it all could be worse, I truly do, but to be honest, this is the 4th "anvil falling on my head out of a clear blue sky" diagnosis that I got for one of my most loved people. First my mother was diagnosed with presenile dementia without anyone in the family having it. Then my unborn daughter turned out to have a chromosomal defect that made that she could only live inside of me and died when she was born, then my sister turned out to have (a tested non genetic 🤯) form of presenile dementia as well, with me being her only caretaker as my mother passed away a few years ago and she has no family of her own. And now this. And this is absolutely not only the least of this row but of course not even in the same ball park. But for my resilience and bearing capacity this just feels not little as it affects the life of my little boy...    
    • Wheatwacked
      Has anyone found Ozempic affected their symptoms?

      By Wheatwacked · Posted

      Could be the Ozampic is masking your expected symptoms.  Like an analgesic masks pain.  Qzampic slows digestion to lower the rate glucose enters the intestine to slow its effect on glucose level.  It seems it might also slow down the gluten entry into the intestine, reducing its trigger level for the antibodies.  Ultimately the damage from gluten is the same, just not as fast so the pain is less.  Sourdough bread has less gluten.  Ozampic siows its entry.
    • Wheatwacked
      Options - 7 year old boy - Helicobacter pylori and serology

      By Wheatwacked · Posted

      You can sell it better if the whole family does gluten free.  If he does have Celiac Diease, it is genetic so either you, your spouse, or both have a 40% chance of also having Celiac.  There are over 200 non classic symptoms also caused by celiac disease not often considered by doctors. Joint pain, muscle pain, muscle cramps, osteoporosis, and allergies for starters.  
    • Wheatwacked
      On the cusp of facing a new life of managing a life with Celiac Disease

      By Wheatwacked · Posted

      Hello @MHavoc, thank you for your question and welcome to the clinic. First, has the contstipation abated with the GFD? If your are pursuing further diagnostics you must continue to eat gluten. Each lab has their own reference range for their test, but they indicate an H for high.  Typically anything above 11 is considered positive. Mild chronic inflammation (gastritis) can interfere with intrinsic factor for B12 leading to low B12 causing low MCHC (anemia). So what is causing your gastritis?  A high tTG IgA level generally indicates potential gastrointestinal problems most commonly associated with celiac disease.  Although the biopsy is the Gold Standard for diagnosis, not finding damage in the biopsy does not rule out Celiac Disease. It means they did not find damage where they looked.  The small intestine is over 20 feet long. Many here have been blood positive and biopsy negative, it just delays the diagnosis until you have enough damage to find and fit their diagnostic profile. The Ttg-iga is not only sensitive (90%) but highly specific (98%) and won’t show positive until the damage is severe.  It is estimated that 40% of first degree relatives of diagnosed Celiacs have undiagnosed Celiac Disease, so your sister is a big risk factor in whether you have it. Are You Confused About Your Celiac Disease Lab Results?  This article explains it better and is quite readable. Celiac Disease can cause deficient vitamin D.  Low vitamin D compromises the immune system.  Any other symptoms? liver enzymes?  Recent cold or flue? Celiac Disease and the malabsorption it causes through vitamin and mineral deficiencies can elicit symptoms not usually associated with Celiac Disease. Case in point maybe your gastritis and anemia.  
×
×
  • Create New...