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Mo92109

By Mo92109
in Coping with Celiac Disease

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Mo92109 Apprentice
Mo92109
Posted

I have been gluten free for years now. I go out a lot so sometimes I get "glutened" but usally not that bad. I take an allergy pill, pepcid and Gluten Ease and am usually ok (I am not Celiac - just allergic/intolerant). Sometimes, like today, I feel really bad and can't think of anything that I ate with Gluten. I think I have it narrowed down, though - it seems like gluten-free Bread might be the main culprit? I had a sandwich yesterday at lunch and then got heartburn and stomach pain (much later) afterward. Today, my stomach feels like a hot air balloon. I had bad heartburn and gas/belchy, but that seems to have gone away after a Gas Ex and pepto.

I am thinking I might be allergic to yeast, maybe? Has anyone else had reactions to gluten-free foods? Any ideas on what to stay away from? I thought that gluten-free labeled items would be one thing I am safe with, but I am MISERABLE and want to throw out that bread now.

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ravenwoodglass Mentor
ravenwoodglass
Posted
I have been gluten free for years now. I go out a lot so sometimes I get "glutened" but usally not that bad. I take an allergy pill, pepcid and Gluten Ease and am usually ok (I am not Celiac - just allergic/intolerant). Sometimes, like today, I feel really bad and can't think of anything that I ate with Gluten. I think I have it narrowed down, though - it seems like gluten-free Bread might be the main culprit? I had a sandwich yesterday at lunch and then got heartburn and stomach pain (much later) afterward. Today, my stomach feels like a hot air balloon. I had bad heartburn and gas/belchy, but that seems to have gone away after a Gas Ex and pepto.

I am thinking I might be allergic to yeast, maybe? Has anyone else had reactions to gluten-free foods? Any ideas on what to stay away from? I thought that gluten-free labeled items would be one thing I am safe with, but I am MISERABLE and want to throw out that bread now.

I think before you start looking for other intolerances that you need to get a handle on really being gluten free. Not having full blown celiac, ie gluten intolerance, does not mean that you can handle being gluten lite. You are still damaging your body and may end up with full blown celiac if you don't address the issue. You are also still at risk of developing a lot of autoimmune diseases even if you are not what the doctors call technically a celiac. Also gluten intolerance can be a delayed reaction, you may have thrown away that bread needlessly because you may have been reacting to something you ate a couple of days ago. Taking meds to control your symptoms from injesting gluten will not prevent the damage that can be done to your brain, nervous system, pancreas, liver, joints, muscles, skin etc. I do hope you will get on the diet strictly, you do really need to.

jerseyangel Proficient
jerseyangel
Posted

Ravenwood made some good points. I just wanted to add that I get the same reaction as you described when I eat anything with tapioca in it.

Many gluten-free breads contain tapioca.

Mo92109 Apprentice
Mo92109
Posted
  • Author

Thanks for the advice.

There is just something I have once in awhile that kills me. I am hoping it's

not corn (looking on site, seems like a lot of people can't eat corn). I am thinking yeast or dairy (gasp). I need to start keeping a food log maybe. I went to an allergist (who ruled out corn at the time) and he said I had a very slight reaction to soy, but it was so small that I should not have to avoid it.

Anyway - just hoping someone would mention something and I would have an "ah-ha" moment.

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    • trents
      Oats gluten free?

      By trents · Posted

      Okay, Lori, we can agree on the term "gluten-like". My concern here is that you and other celiacs who do experience celiac reactions to other grains besides wheat, barley and rye are trying to make this normative for the whole celiac community when it isn't. And using the term "gluten" to refer to these other grain proteins is going to be confusing to new celiacs trying to figure out what grains they actually do need to avoid and which they don't. Your experience is not normative so please don't proselytize as if it were.
    • Levi
      My Adult daughter is blaming me for her "possible" Celiac disease.

      By Levi · Posted

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    • Lori Lavell
      Oats gluten free?

      By Lori Lavell · Posted

      The body reacts to all grain proteins in all grains from my observation. Call it Gluten, Gliadin, which is what they test for commonly, however, I am Celiac and react with dermatitis herpetiformis to corn and the glutenous protein in it is called Zein. They only test for Gliadin. Testing needs to be updated in my opinion. It only take a small parts per million to continuously create systemic inflammation. This is not productive to healing and all grains contain some for gluten like substance. It's called Molecular Mimicry.
    • Scott Adams
      Oats gluten free?

      By Scott Adams · Posted

      Thank you for sharing your perspective. It's true that many grains contain proteins that are technically classified as "glutens" (like zein in corn and orzenin in rice), but it's important to clarify that these proteins are not the same as the gluten found in wheat, barley, and rye, which contains gliadin and glutenin. These specific proteins are the ones that trigger an autoimmune response in people with celiac disease. For individuals with celiac disease, the primary concern is avoiding gluten from wheat, barley, and rye, as these are the grains scientifically proven to cause damage to the small intestine. While some people with celiac disease or non-celiac gluten sensitivity may also react to other grains, this is not universal and varies from person to person. For most people with celiac disease, grains like corn and rice are considered safe and are widely recommended as part of a gluten-free diet. That said, you raise an important point about systemic inflammation and individual tolerance. Some people may indeed have sensitivities to other grains or find that eliminating additional grains helps them feel better. However, it’s crucial to differentiate between celiac disease, which requires strict avoidance of wheat, barley, and rye, and other conditions or sensitivities that may involve broader dietary restrictions.
    • trents
      Oats gluten free?

      By trents · Posted

      I disagree, Lori. Gluten is a particular protein, not a category of proteins. It is found in wheat, barley and rye. Other cereal grains have proteins that resemble gluten to one degree or another but are not gluten. Gluten is gluten. Avenin is avenin. But yes, it is true, that informally speaking, some have used the term "gluten" to refer to the proteins found in these other cereal grains. It's like the term "kleenex" has come to refer to all facial tissues.
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