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Celiac.com Article:The Lunch Dilemma

Connie Sarros
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Connie Sarros
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    • Sammy Web
      Can anyone offer any advice/help please!

      By Sammy Web · Posted

      Hello! I'll try and keep this short and to the point. I was diagnosed with ibs/gerd last year, I took omeprazole around 6 months ago and that knocked me about a bit/prolonged the issue. Happy to get off that. Whilst on omeprazole , I noticed I was sensitive to gluten/caffeine, I pretty much cut them both out completely and they helped my symptoms a lot. On my stag do for example I couldn't drink lager it gave me incredible stomach pains and anxiety, but drinking cider I felt completely fine. I got tested for celiac disease but that came back negative. My own take was the last of stomach acid made it difficult for me to digest the gluten and the caffeine made my stomach acid which caused irritation. After the omeprazole (I took for I think 8 weeks) noticed I wasn't as sensitive to gluten or caffeine, however stuck to whole grains and tea and still to this day don't drink coffee (I used to drink 2-3 strong cups a day). And find whole grains easier to digest. I was also advised to start supplementing vitamin D because my levels were insufficient. I used a low dose spray over winter but stopped after a month or so because I felt like my energy levels were back to normal, after a few weeks I started to begin feeling tired again so recently started back up again, feeling better after day 4 so shall stick with that. However, recently I've been feeling like maybe I do still have a gluten intolerance, or whether it just triggers my ibs.  I've began to notice after 5 or so hours after lunch, before tea (if I leave it too long), that I get a slight low mood and brain fog until I eat, I don't know whether this is normal, because 6 months prior I'd never experienced it, however I've recently noticed that it's much worse, (maybe only ever happens) on days when I have toast for breakfast or a sandwich for lunch, or both. Basically on days when I seem to over indulge in gluten. If I have porridge for breakfast and a wrap for lunch this seems to happen. I also notice that I have less of an appetite after I eat gluten, so I'm wondering whether it could be that and that I need to eat but haven't worked up an appetite yet. Could anybody offer any advice ? Could this just be ibs, cortisol increase/bread affecting blood sugar more, could it be gluten intolerance and it kicking in hours later, causing the brain fog? I seem to be fine with some gluten, but like I have a threshold potentially. if you can it will be wonderful, I'm very tired of going back and forth over the beliefs of my own body . Thank you!
    • Liquid lunch
      How many people here are aware that there are 9 types of gluten that Celiacs should be aware of?

      By Liquid lunch · Posted

      I wonder if refractory celiac is just people reacting to other lectins they’ve not yet identified. If I was rich I’d spend all the money on igg tests and give them out freely to people when they sign up to this site, I’d never heard anything about other lectins until kitty pointed them out, probably lots of people in the same boat as me. My theory is that it was 1940s colchicine induced mutations in wheat oats peas and soya that increased the lectin content and caused the increase we see with intolerance, once you react to one lectin your immune system gets a bit suspicious of all the others.  
    • cristiana
      Can celiac cause widespread pain??

      By cristiana · Posted

      Hello @Paula Andrews I started to get a whole host of new pains around the time of my diagnosis and afterwards, quite apart from the expected gastric pain.  Pelvic pain was caused by bloating from dairy products; pain in my chest due to bloating caused by iron supplements; costochondritis in my ribs, which was a dull diffuse pain not emanating from the sternum which is what all the forums tell you, but it can be along the ribs too and that's where I had it; pain in my sacroiliac joints (worth googling, something coeliacs are prone to) which referred especially to my left buttock and thigh, felt like my skin was on fire, and last of all pudendal pain, which made sitting and driving uncomfortable. Now, it took me almost a forum record of 8 years to get my antibodies to normal levels, despite being one of the most careful adherents to the diet (although there was no doubt cross-contamination), but as my blood went back to normal, things definitely improved.  I am still occasionally get pain in the aforementioned places but that can be due to glutening, bloating or kicking pain off with heavy lifting, depending on which part of the body is affected.  I sometimes think pain sites have a memory (that's not meant to be a scientific comment!) and it doesn't take much to set them off again. But now the pain is nowhere near as bad.   I would say do listen to your body - for example, if walking hurts your sacroiliac joints, don't over do it.  Also, if you think an element of what you have is muscular, you might find a nice 20 minute warm soak (not hot) with a handful of Epsom salts helpful.   It helped me relax and sort of kick the pain cycle.  But be careful when you get out of the bath, it can make you woozy. It might be worth keeping a food diary to see if any foods are causing bloating which can be a cause of pain.  At my gastroenterologist's suggestion, I gave up dairy for a few weeks and that really helped (coeliacs can be temporarily dairy intolerant while they heal) and also my GP gave me some gentler iron supplements which reduced bloating too. Cristiana  
    • trents
      How many people here are aware that there are 9 types of gluten that Celiacs should be aware of?

      By trents · Posted

      From: https://en.wikipedia.org/wiki/Gluten "Gluten is a structural protein naturally found in certain cereal grains. The term gluten usually refers to the elastic network of a wheat grain's proteins, gliadin and glutenin primarily, that forms readily with the addition of water and often kneading in the case of bread dough. The types of grains that contain gluten include all species of wheat (common wheat, durum, spelt, khorasan, emmer and einkorn), and barley, rye, and some cultivars of oat; moreover, cross hybrids of any of these cereal grains also contain gluten, e.g. triticale. Gluten makes up 75–85% of the total protein in bread wheat. Wheat gluten is composed of mainly two types of proteins: the glutenins and the gliadins, which in turn can be divided into high molecular and low molecular glutenins and α/β, γ and Ω gliadins. Its homologous seed storage proteins, in barley, are referred to as hordeins, in rye, secalins, and in oats, avenins. These protein classes are collectively referred to as "gluten". The storage proteins in other grains, such as maize (zeins) and rice (rice protein), are sometimes called gluten, but they do not cause harmful effects in people with celiac disease." (Ephasis mine) The storage protein in corn is a gluten-like protein but is not gluten. Informally, it is sometimes referred to as corn gluten. From time to time we get celiac contributors to this forum who discover some food that, in addition to gluten, triggers their celiac disease or dermatitis herpetiformis. When they eliminate that food they experience profound improvement in their health and are convinced it must be the magic bullet for all celiacs. And this gets reinforced when they read or listen to material that correlates with their experience but has dubious scientific credibility. 
    • knitty kitty
      How many people here are aware that there are 9 types of gluten that Celiacs should be aware of?

      By knitty kitty · Posted

      At minute 28 and again at minute 45, the man explains that the carbohydrate storage protein In CORN is ZEIN.   Zein has segments of the 33-mer polypeptide, alpha gliadin, found in wheat, barley, and rye, which if presented to DQ HLA genes triggers an autoimmune reaction in those with Celiac Disease.  Casein in dairy for the same reason can similarly can trigger an autoimmune reaction in those with Celiac Disease, but casein in dairy is not gluten. Some people who have difficulty with corn do not have Celiac Disease and are not mounting an autoimmune response to Zein presented to DQ HLA genes activated by Celiac.  To label corn as having gluten is simply going to confuse people with and without Celiac Disease.  
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