Jump to content

  • 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

Grrr! Having To Eliminate More Foods.... Venting!

em2005

By em2005
in Coping with Celiac Disease

Recommended Posts

em2005 Rookie
em2005
Posted

Hello...

Haven't been on here in awhile!

I am venting!

Having visited a naturopath over the past couple of months, I have had gone on an elimination diet. Before going to the naturopath, I had maintained a strict, gluten-free diet for years! However, over the past year or two i've had a lot of trouble w/ stomach upset, despite my gluten-free diet, along with weird rashes appearing all over my body. I went to my regular doc. about it, a dermatologist, an allergist, and another allergy specialist.......and they could find nothing! So, I went to see a naturopath with the hopes that something could be done.

Well, having been on the elimination diet for a few weeks, now and have reintroduced corn, dairy and soy into my diet. I did the corn for three days, and on the third day had really bad tummy troubles (you understand!). I waited a couple of days of eating my rice and veggies/fruit to detox my body again, and then did dairy for three days. Woah! Dairy broke me out in a massive, all-over body rash!! So, i detoxed with the rice/veggies again for a few days, and then reintroduced soy. Today is day two on soy and my tummy is horrible. I keep running to the bathroom!

This is awful! Not only can I not eat gluten, but now it seems that I am intolerant to corn, dairy and soy so far. Don't get me wrong, I am glad I am figuring out what is wrong, but still...it sucks! I still have to reintroduce meat, nuts/seeds, and beans/legumes to see how I will react to those, but hopefully nothing else will cause a reaction.

Anyway, just wanted to vent!! I'm so frustrated!!

Emma

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

Celiac.com Sponsor (A8-M):


Nancym Enthusiast
Nancym
Posted

Yeah, I know, I know. I've been on the SCD diet for a short while. It doesn't include any grains, any dairy (except yogurt and I omit that because it makes my innards unhappy).

Anyway, I'm on the diet to see if it helps my intestines and joint aches (what I suspect might be an autoimmune issue). The good part about it is there are a LOT of people following this diet and a lot of recipes and things out there. The bad part is you have to cook for yourself a lot. Fortunately I love cooking! I go wild on the weekend and cook a lot and freeze for meals later. I've made SO many dietary changes in the last 3 years I now look on it as just another challenge. Every time I come up with foods I love to eat and end up pretty happy. I need to thank Mom for teaching me how to cook and giving me the confidence to experiment in the kitchen.

Lets just hope you're ok with eggs! Man, if I end up intolerant to eggs I'm going to be missing the 2nd to last staple in my diet (last staple being meat).

One thing I'm wondering about all these food intolerances is, if we're not fully healed up from gluten damage maybe it makes us more susceptible to other intolerances? So perhaps once I've followed SCD for 6 months to a year, I'll be ready to slowly try to add the things I believe my body was rejecting before. Maybe that is just wishful thinking. Gosh, I miss cheese. :(

Nantzie Collaborator
Nantzie
Posted

Have you and your naturopath explored the possibility of candida overgrowth? The first naturopath I ever went to never mentioned a thing about it and he wasn't able to help with any of my tummy problems in the three months I went to him. He was trying, it just wasn't helping. Then I went to another naturopath who told me that he thought I had candida the very first time I saw him. Less than a week later, I was 100% better. I know that when I'm having a problem with candida, I have tons of problems with food. I just ordered some Threelac to get my candida under control. Should be getting it today, I hope. I've used it with great results many times in the past, but not since learning about my gluten intolerance. I'm hoping it will help with my intolerances to soy, vinegar and dairy so I'll only have to worry about the gluten. So much gluten-free stuff has soy that if it only helps with that, it will make my life so much easier.

Hope you start feeling better soon.

Nancy

jenvan Collaborator
jenvan
Posted

It can be hard when you have to keep pulling things out of your diet. My tests revealed I am intolerant of just about everything. I haven't cut out everything on the list...but I do have gluten, soy, dairy, caffeine, chocolate, turkey, corn (only a little bit on occasion). It takes discipline...and another suggestion is to take the focus off the food--the ol' "eat to live not live to eat" approach. Changing ones attitude takes discipline, but like I said, it has helped me tremendously. Also, search out some good products that are free or your food culprits and enjoy them--like enjoylife products (no dairy, gluten, soy, corn, nuts etc.) Open Original Shared Link or Namaste, great baking mixes.

Celiac is linked to a leaky gut which does increase food intolerances--as a 'leaky gut' allows food proteins to enter the blood stream where they aren't supposed to be, thereby kicking your body's immune response into gear. The best strategy for food intolerances is to stay on your gluten-free diet, which will promote healing, elminate food intolerances (or the worst ones) and eat a variety of foods--don't eat the same food each day. That encourages new food intolerances to develop.

I can get you more info on all this if you want, but there's the nutshell :)

Nantzie Collaborator
Nantzie
Posted

I've heard of leaky gut, but haven't looked into it yet. Is it something an M.D. would know about, or is it more a naturopath type of issue?

jenvan Collaborator
jenvan
Posted

That's a good question ! I guess I'd say it depends on the doc. You could try your conventional doc, but you may need to try more a holistic one. It's hard to say. You can investigate these types of things w/o a typical doctor's help though, so that's good. My last GI was familiar with it, but didn't really treat it as valid. Not that he disagreed...but more just didn't know what to do with it. I think many docs just know about/deal with the typical IgE allergies vs. intolerances and Leaky Gut. There are some great articles online that you can learn more from. Do a search and ck it out: Open Original Shared Link These types of things can't easily be diagnosed, its sometimes a matter of 'detective work.' I need to bust out at the moment, but can write more later......

kabowman Explorer
kabowman
Posted

I know what you mean - at first it can be so upsetting but after a while, you do adjust. After the first few attempts with beans, I gave up trying any others. I won't even add any to chili for the rest of the household because I don't want to take that chance - all the ones I have tried so far bother me so I gave up on the rest. I can eat hazlenuts which are nice every now and then.

Just this week, I gave up what little sugar I was eating due to energy swings that would actually knock me out like yeast does. After drinking homemade lemonade made with mostly splenda but with a little bit of sugar, I would be out for about 15-30 minutes (I have pre-diabetes). So, I took the sugar out and am doing much better. I will only use small amounts for my homemade BBQ sauce (nothing comercial because of the vingar).

Meat and veggies with potatoes and rice...in lots of different combinations.

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

Celiac.com Sponsor (A8-M):


Rachel--24 Collaborator
Rachel--24
Posted
One thing I'm wondering about all these food intolerances is, if we're not fully healed up from gluten damage maybe it makes us more susceptible to other intolerances?

Nancy,

What my doc says, and I dont know if its true, is that once we go gluten-free we feel much better (obvious huge load lifted off the immune sysyem)....but....after that initial feeling of well-being other problems kick in. He says the vast majority of gluten intolerant people end up with intestinal infections from bacteria overgrowth or parasites. It is these lingering problems that keep the gut "leaky" and cause new food intolerances or other allergy symptoms. Waiting to see if I get better before I start suggesting people get tested for this stuff.

tarnalberry Community Regular
tarnalberry
Posted

and be aware of checking for specific forms of food - which may just be a red herring in the food intolerance hunt. what I mean is the following: some corn chips (plain tortilla chips, no flavors) give me some annoying symptoms (not gluten-like) and I don't seem to digest whole corn kernels much at all, but corn in a plain tortilla (just corn flour and water) isn't a problem.

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Rogol72
      - Rogol72 replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      8

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      @HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying...
    2. Scott Adams
      - Scott Adams replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      8

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin. In the early 1900s, refined white flour replaced whole grains, and people began...
    3. Scott Adams
      - Scott Adams replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted...
    4. JoJo0611
      - JoJo0611 replied to JoJo0611's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      CT with contrast.

      Thank you.
    5. deanna1ynne
      - deanna1ynne replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

      Thank you all so much for your advice and thoughts. We ended up having another scope and more bloodwork last week. All serological markers continue to increase, and the doc who did the scope said there villous atrophy visible on the scope — but we just got the biopsy pathology report back, and all it says is, “Duodenal mucosa with patchy increased int...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,441
    • Most Online (within 30 mins)
      7,748
    Linda Boxdorfer
    Newest Member
    Linda Boxdorfer
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Rogol72
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Rogol72 · Posted

      @HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying it once. It's fortified with Calcium and Iron. https://www.warburtonsglutenfree.com/warbs_products/white-loaf/ The only other gluten-free bread that I've come across that is fortified is Schar with Iodized salt, nothing else.
    • Scott Adams
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Scott Adams · Posted

      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted to at least mention the possible negative sides of having a formal diagnosis. While I understand wanting a formal diagnosis, it sounds like she will likely remain gluten-free either way, even if she should test negative for celiac disease (Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If her symptoms go away on a gluten-free diet, it would likely signal NCGS).        
    • JoJo0611
      CT with contrast.

      By JoJo0611 · Posted

      Thank you. 
    • deanna1ynne
      Inconclusive results

      By deanna1ynne · Posted

      Thank you all so much for your advice and thoughts. We ended up having another scope and more bloodwork last week. All serological markers continue to increase, and the doc who did the scope said there villous atrophy visible on the scope — but we just got the biopsy pathology report back, and all it says is, “Duodenal mucosa with patchy increased intraepithelial lymphocytes, preserved villous architecture, and patchy foveolar metaplasia,” which we are told is still inconclusive…  We will have her go gluten free again anyway, but how soon would you all test again, if at all? How valuable is an official dx in a situation like this?
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.