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- Celiacsugh replied to Celiacsugh's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease9gluten-free and continued upper left side pain after drinking wine
Thanks! I still have much to learn, I'd hoped going gluten-free would be a magic bullet and I'm learning my system is still very sensitive which is overwhelming and discouraging at times. Thanks for the yogurt tip! There is comfort in knowing that this is common during early healing and I'm not alone! -
- Celiacsugh replied to Celiacsugh's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease9
gluten-free and continued upper left side pain after drinking wine
Thanks so much for the response. Are you usually able to pinpoint a trigger when you get the pain again? What I didn’t share in my earlier post is that I also usually eat out on weekends (though I share celiacs/needs to be gluten-free) and I’ve also been under a lot of stress lately in my personal life. While I’m speculating that it’s the wine it could c... -
- Raquel2021 replied to Celiacsugh's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease9gluten-free and continued upper left side pain after drinking wine
This was my main symptom. I still get it from time to time. Also feels like a burning pain on the upper abdomen. I think the wine could definitely cause the pain to be worse. There are do many things I still can't eat. -
- trents replied to Monte Carlo Fine Taste's topic in Board/Forum Technical Help1Intolerance after eating certified pasta gluten free could be caused by additives & or stabilaiser added in the composition of the pasta ingredients, even in the best brands please ceck well before buyng & eating
Yes and this is true of gluten free ready made, processed and prepackaged foods in general. In particular, hard to digest polysaccharides are commonly used in these products that give many celiacs issues and I personally don't handle some emulsifiers well. IMO, reactions to these ingredients are often mistaken for a gluten reaction. -
- Monte Carlo Fine Taste posted a topic in Board/Forum Technical Help1Intolerance after eating certified pasta gluten free could be caused by additives & or stabilaiser added in the composition of the pasta ingredients, even in the best brands please ceck well before buyng & eating
Intolerance to certified gluten-free pasta may be due to additives or stabilizers included in the pasta's ingredients, even among the top brands. It's important to check thoroughly before purchasing and consuming; you can find the actual ingredients listed in the detailed component descriptions on Amazon.
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0December 11, 2024 12:00 AM
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Posts
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By Celiacsugh · Posted
Thanks! I still have much to learn, I'd hoped going gluten-free would be a magic bullet and I'm learning my system is still very sensitive which is overwhelming and discouraging at times. Thanks for the yogurt tip! There is comfort in knowing that this is common during early healing and I'm not alone! -
By Celiacsugh · Posted
Thanks so much for the response. Are you usually able to pinpoint a trigger when you get the pain again? What I didn’t share in my earlier post is that I also usually eat out on weekends (though I share celiacs/needs to be gluten-free) and I’ve also been under a lot of stress lately in my personal life. While I’m speculating that it’s the wine it could certainly be a number of things. Do you ever notice the pain more when you are stressed? Learning so much about the brain/gut connection and celiacs. Thanks, there is comfort in hearing others have experienced similar symptoms. -
By Raquel2021 · Posted
This was my main symptom. I still get it from time to time. Also feels like a burning pain on the upper abdomen. I think the wine could definitely cause the pain to be worse. There are do many things I still can't eat. -
Yes and this is true of gluten free ready made, processed and prepackaged foods in general. In particular, hard to digest polysaccharides are commonly used in these products that give many celiacs issues and I personally don't handle some emulsifiers well. IMO, reactions to these ingredients are often mistaken for a gluten reaction.
-
By Monte Carlo Fine Taste · Posted
Intolerance to certified gluten-free pasta may be due to additives or stabilizers included in the pasta's ingredients, even among the top brands. It's important to check thoroughly before purchasing and consuming; you can find the actual ingredients listed in the detailed component descriptions on Amazon.
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