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Allergic To Wheat, Corn, Rice

antmimi

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antmimi Rookie
antmimi
Posted

Dr. didn't tell me when I started into these problems a month ago that I could be allergic to wheat and this may be causin this pain. I had been eating bread and cream of wheat like it was going out of style. But found out that it is a moderate high allergen.

Reflux started from allergies and them killing off everything in my stomach with three antibiotics in a two week period of time. But not getting better.

Well, sort of getting a little better most days. Ate chocolate today and I knew better... So i am hurting!!! I am on 60 mg of Prevacid and carafate and still hurting... Carafate causes my stomach to sting a little (and sometimes seems to add reflux pain) but no more diareah and the poop is now brown again (not a lovely baby diaper yellow). My intestines still burn on and off. And lidocaine with maalox is a close friend of mine.

My allergies are out of control. And looking at recipes on here for just flour makes me depressed... All have rice, or cornstarch in them.

What foods do you recommend for a bland diet while I am trying to get my body to be less acidic? The allergy test didn't test for oatmeal, and I have been livin on this.

It did test eggs and I am fine with those and shrimp is fine and soy is fine now too (although in my teens I tested as highly allergic to soy).

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tarnalberry Community Regular
tarnalberry
Posted

You may be able to have teff, amaranth, buckwheat, millet, quinoa, or sorgum (though this is related to corn and there's a small risk of cross reactivity). These are available in whole grain and flour form and are even higher in protein and fiber than corn or rice flours. :-)

Emme999 Enthusiast
Emme999
Posted

I love quinoa!! Try it, it's yummy and has a really cool "mouth feel" :)

You might also want to look at a couple of these websites:

Open Original Shared Link - (it lets you enter all the stuff you are allergic to and then gives back products that don't have those allergens in them - unfortunately I didn't see rice listed as an allergen :( But you will be able to figure that out easy - especially if you don't have to deal with all the other stuff at the same time.

Also: Open Original Shared Link

- They have really good icons next to their product listing so you can see what's inside - but again, I didn't see a rice free icon :( That must be so hard for you! I am so sorry *hug*

Here is a really good article on food allergies that I think everyone who has them should read, it explains why they are so hard to detect, how they affect you & such.

Open Original Shared Link - if you don't go to any other sites, I highly recommend just looking at this one because it explains things so well.

I wish you the best.

- Michelle

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    • trents
      Hidden Gluten in distilled vinegar

      By trents · Posted

      Take it easy! I was just prompting you for some clarification.  In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution. Therefore, the condensate should be free of gluten, no matter if there was gluten in the original solution. The explanation contained in the second sentence I quoted from your post would not seem to square with the physics of the distillation process. Unless, that is, I misunderstood what you were trying to explain.
    • Mynx
      Hidden Gluten in distilled vinegar

      By Mynx · Posted

      No they do not contradict each other. Just like frying oil can be cross contaminated even though the oil doesn't contain the luten protein. The same is the same for a distilled vinegar or spirit which originally came from a gluten source. Just because you don't understand, doesn't mean you can tell me that my sentences contradict each other. Do you have a PhD in biochemistry or friends that do and access to a lab?  If not, saying you don't understand is one thing anything else can be dangerous to others. 
    • Mynx
      Hidden Gluten in distilled vinegar

      By Mynx · Posted

      The reason that it triggers your dermatitis herpetiformis but not your celiac disease is because you aren't completely intolerant to gluten. The celiac and dermatitis herpetiformis genes are both on the same chronometer. Dermatitis herpetoformus reacts to gluten even if there's a small amount of cross contamination while celiac gene may be able to tolerate a some gluten or cross contamination. It just depends on the sensitivity of the gene. 
    • trents
      Hidden Gluten in distilled vinegar

      By trents · Posted

      @Mynx, you say, "The reason this is believed is because the gluten protein molecule is too big to pass through the distillation process. Unfortunately, the liquid ie vinegar is cross contaminated because the gluten protein had been in the liquid prior to distillation process." I guess I misunderstand what you are trying to say but the statements in those two sentences seem to contradict one another.
    • Mynx
      Hidden Gluten in distilled vinegar

      By Mynx · Posted

      It isn't a conjecture. I have gotten glitened from having some distilled white vinegar as a test. When I talked to some of my scientists friends, they confirmed that for a mall percentage of people, distilled white vinegar is a problem. The cross contamination isn't from wheat glue in a cask. While yhe gluten protein is too large to pass through the distillation process, after the distillation process, the vinegar is still cross contaminated. Please don't dismiss or disregard the small group of people who are 100^ gluten intolerant by saying things are conjecture. Just because you haven't done thr research or aren't as sensitive to gluten doesn't mean that everyone is like you. 
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