Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

What Is Up With Bacon!

Aphreal

By Aphreal
in Coping with Celiac Disease

Recommended Posts

Aphreal Contributor
Aphreal
Posted

I can have bacon pieces on my potato or lettuce wrap but if I eat a whole piece or two.. Within an hour I am having an *episode* and looking for a bathroom. Is there gluten in bacon?

Tiff

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

Celiac.com Sponsor (A8-M):


psawyer Proficient
psawyer
Posted

In my ten years as a celiac, I have never seen bacon with gluten. I'm not saying it is impossible, but if there is one out there we don't know about it.

Aphreal Contributor
Aphreal
Posted
  • Author

Peter, actually I think my gut doesn't like it for some reason because I can't find anything suspect but I get 'ick' every time I eat it. (more than a few bits that is)

Im still new so.. you guys might see a bunch of dumb questions.

:)

Skylark Collaborator
Skylark
Posted

The only dumb question is the one you don't ask. :)

Bacon and sausage tend to be IBS triggers. You could try a lower-fat turkey bacon.

psawyer Proficient
psawyer
Posted

There are no dumb questions, although you may see some dumb answers. ;)

mushroom Proficient
mushroom
Posted

Peter, actually I think my gut doesn't like it for some reason because I can't find anything suspect but I get 'ick' every time I eat it. (more than a few bits that is)

Im still new so.. you guys might see a bunch of dumb questions.

:)

Not so dumb really. In other parts of the world you do have to watch bacon (for those folks who live or visit elsewhere).

jerseyangel Proficient
jerseyangel
Posted

There are no dumb questions, although you may see some dumb answers. ;)

:lol::lol::lol:

It could be the fat in the bacon, or you could be sensitive to one of the ingredients used to cure it. Early on in the diet, it's best to start with fresh meats and other whole foods until you get a handle on things.

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

Celiac.com Sponsor (A8-M):


sandsurfgirl Collaborator
sandsurfgirl
Posted

If you are new to the diet your gut might just be in withdrawals. In the beginning it can go haywire. I would get sick from this food. Then another time a different food, even if they were gluten free. Around week 5 or 6 everything made me sick and others have gone through that too.

Your tummy will adjust after your healing phase. Bacon is so fatty. Your gut might just be sensitive to that right now.

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

I'm not sure what your problem with it is, but I'm allergic to pork. I only started having problems with it a couple years ago. It started out with tummy aches/digestive issues and then got to the point where I had trouble breathing (throat closing up and tongue getting big) when I ate it. I get turkey bacon instead and don't have a problem. If bacon bothers you, just don't eat it.

Aphreal Contributor
Aphreal
Posted
  • Author

PATTI I have to first say... I am in l.o.v.e. with sunflowers. I dig your avatar.

You know.. Whether the gluten created IBS or vs versa or what ever... I DO have irritable bowel and bacon IS a trigger but it left me alone for so long. However with the drastic overnight dietary changes, I can see why it would give me fits now. I also find foods I know are gluten-free and I know I like are giving me fits then I second guess if it has gluten. It really puts my mind to ease a bit knowing that this could be a withdrawl and I just to wait it out, do the best I can.

I love really lean steak and beef and chicken, fish... I will stick with those.

Thanks ya'll!

sandsurfgirl Collaborator
sandsurfgirl
Posted

PATTI I have to first say... I am in l.o.v.e. with sunflowers. I dig your avatar.

You know.. Whether the gluten created IBS or vs versa or what ever... I DO have irritable bowel and bacon IS a trigger but it left me alone for so long. However with the drastic overnight dietary changes, I can see why it would give me fits now. I also find foods I know are gluten-free and I know I like are giving me fits then I second guess if it has gluten. It really puts my mind to ease a bit knowing that this could be a withdrawl and I just to wait it out, do the best I can.

I love really lean steak and beef and chicken, fish... I will stick with those.

Thanks ya'll!

If you use the search function on here and read old posts about withdrawals it will make you feel better. Right now just eat clean. I have this image in my head of this army of thousands of tiny little men in your gut with all their tiny tools and ladders hammering away. They run off to find all the nutrients and good things they can get to clean up all that damage and then they throw fits when you send junk food to clog things up again. LOL That funny image helped me deal with it when I was where you are.

Gluten free substitutes messed me up for a long time. There are still many I stay away from because of too many weird ingredients. Complicated foods in general just didn't sit well for a long time.

I like a lot of Glutino foods because they are some of the simpler ingredients I've found compared to others. I post this so often, you'd think I could get a job advertising for them, but I love Gluten Free Pantry bread mix. It costs about a fourth of what you pay for Udi's and the ingredients are quite simple. No tapioca starch which many have trouble with.

jerseyangel Proficient
jerseyangel
Posted

PATTI I have to first say... I am in l.o.v.e. with sunflowers. I dig your avatar.

You know.. Whether the gluten created IBS or vs versa or what ever... I DO have irritable bowel and bacon IS a trigger but it left me alone for so long. However with the drastic overnight dietary changes, I can see why it would give me fits now. I also find foods I know are gluten-free and I know I like are giving me fits then I second guess if it has gluten. It really puts my mind to ease a bit knowing that this could be a withdrawl and I just to wait it out, do the best I can.

I love really lean steak and beef and chicken, fish... I will stick with those.

Thanks ya'll!

Thanks! I think sunflowers scream summer :D

I think you are wise to stick to simpler, whole foods for a while. I'm 5 years gluten-free, and while I will have things like bacon or sausage once in a while my system is still much happier eating clean.

conniebky Collaborator
conniebky
Posted

I can eat bacon as long as it doesn't have "smoke flavor" added to it.

vbecton Explorer
vbecton
Posted

Someone brought up turkey bacon. Are most brands gluten free, or is there a specific brand I should be looking for? I've picked it up at the supermarket, looked at the ingredients and put it right back down. Something about "mechanically separated turkey" didn't sit well. However, I need some alternative morning protein besides those good ol' yummy eggs :) Suggestions?

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

Someone brought up turkey bacon. Are most brands gluten free, or is there a specific brand I should be looking for? I've picked it up at the supermarket, looked at the ingredients and put it right back down. Something about "mechanically separated turkey" didn't sit well. However, I need some alternative morning protein besides those good ol' yummy eggs :) Suggestions?

I eat Butterball turkey bacon. It's the only one I have found without soy and without pork (yes, some turkey bacons actually contain "pork flavoring" :blink: ). One thing about turkey bacon is that because it is so low in fat it won't crisp up as easily in a skillet. I line my broiler pan with foil, cut slits in it and bake in the oven at 375 for about 20 minutes or until crispy. :)

vbecton Explorer
vbecton
Posted

I eat Butterball turkey bacon. It's the only one I have found without soy and without pork (yes, some turkey bacons actually contain "pork flavoring" :blink: ). One thing about turkey bacon is that because it is so low in fat it won't crisp up as easily in a skillet. I line my broiler pan with foil, cut slits in it and bake in the oven at 375 for about 20 minutes or until crispy. :)

Good tip! I'm going to try this. I'm getting pretty tired of eggs. I need some flava :lol:

Gemini Experienced
Gemini
Posted

I can have bacon pieces on my potato or lettuce wrap but if I eat a whole piece or two.. Within an hour I am having an *episode* and looking for a bathroom. Is there gluten in bacon?

Tiff

The problem is most likely the fat content of bacon. It's very common to have deficiencies in pancreatic enzymes if you are a Celiac (I do) and this can make digestion of fattier items difficult. Fat will tend to shoot right through you. There are enzymes you can buy to help digest fats and proteins.

They really help.

Aphreal Contributor
Aphreal
Posted
  • Author

I thought I was going to be a smarty pants. I found turkey bacon that stated gluten free. I cooked the whole pound and vaccum packed it for my easy use. I hate it! Its floppy and chewy. blech. I miss bacon but I am willing to ditch it. I was eating a little bacon on my salads and lettuce wraps and potatoes... I still am suffering from that but it's getting fewer and far between.

Now about them eggs. I have a friend who has laying hens. I don't mind eating those eggs every day, they are 1000000x better than the egg beaters I was eating!I usually eat a buckwheat waffle with it.

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. MI-Hoosier
      - MI-Hoosier replied to MI-Hoosier's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      Test uncertainty

      Thanks again. My mom was diagnosed over 50 years ago with celiac so grew up watching her deal with the challenges of food. I have been tested a few times prior due to this but these results have me a bit stunned. I have a liver disease that has advanced rapidly with no symptoms and an allergy that could be a contributing factor that had no symptoms. I guess...
    2. Heather Hill
      - Heather Hill replied to Heather Hill's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      Does this definitely suggest Coeliac Disease?

      Many thanks for your responses, much appreciated. The tests did include tTg IgA and all the other markers mentioned. I also had sufficient total IgA so if I'm reading the Mayo clinic thing correctly, I didn't really need the anti-deaminated gliadin marker? So, if I am reading the information correctly do I conclude that as all the other markers including...
    3. trents
      - trents replied to MI-Hoosier's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      Test uncertainty

      To put this in perspective, most recent pretest "gluten challenge" guidelines for those having already been eating reduced gluten or gluten free for a significant time period is the daily consumption of 10g of gluten (about the amount in 4-6 slices of wheat bread) for a minimum of two weeks leading up to the day of testing (antibody or biopsy). And I would...
    4. MI-Hoosier
      - MI-Hoosier replied to MI-Hoosier's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      Test uncertainty

      Thank you for the response and article. I was placed on the Mediterranean diet and been on that now for about 3 weeks. While not gluten free I am eating very little bread or anything with gluten ie a slice of whole wheat bread every couple days so assume that would cause issues now with a biopsy. With the condition my liver is in I am unsure moving back...
    5. trents
      - trents replied to MI-Hoosier's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      Test uncertainty

      Welcome to the forum, @MI-Hoosier! You are operating on a misconception about your "mixed" test results. You only had two celiac disease diagnostic tests run out of six that could have been ordered if your doctor had opted for a complete celiac panel. It is perfectly normal to not test positive for all possible celiac disease diagnostic tests. That is...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      128,254
    • Most Online (within 30 mins)
      7,748
    brigette
    Newest Member
    brigette
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.8k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • MI-Hoosier
      Test uncertainty

      By MI-Hoosier · Posted

      Thanks again. My mom was diagnosed over 50 years ago with celiac so grew up watching her deal with the challenges of food. I have been tested a few times prior due to this but these results have me a bit stunned. I have a liver disease that has advanced rapidly with no symptoms and an allergy that could be a contributing factor that had no symptoms. I guess I’ll call it lucky my Dr ordered a rescreen of a liver ultrasound from 5 years ago that triggered this or I would likely have tripped into cirrhosis. It’s all pretty jarring.
    • Heather Hill
      Does this definitely suggest Coeliac Disease?

      By Heather Hill · Posted

      Many thanks for your responses, much appreciated.  The tests did include tTg IgA and all the other markers mentioned.  I also had sufficient total IgA so if I'm reading the Mayo clinic thing correctly, I didn't really need the anti-deaminated gliadin marker? So, if I am reading the information correctly do I conclude that as all the other markers including tTg IgA and DGP IgG and tTg IgG and EMA IgA are all negative, then the positive result for the immune response to gliadin, on it's own, is more likely to suggest some other problem in the gut rather than Coeliac disease? Until I have a view from the medics (NHS UK) then I think I will concentrate on trying to lower chronic inflammation and mend leaky gut, using L glutamine and maybe collagen powder. Thank you for your help so far.  I will get back in touch once I have a response, which sadly can take quite a long time.   Kindest Heather Hill 
    • trents
      Test uncertainty

      By trents · Posted

      To put this in perspective, most recent pretest "gluten challenge" guidelines for those having already been eating reduced gluten or gluten free for a significant time period is the daily consumption of 10g of gluten (about the amount in 4-6 slices of wheat bread) for a minimum of two weeks leading up to the day of testing (antibody or biopsy). And I would certainly give it more than two weeks to ensure a valid test experience. Short answer: If it were me, yes, I would assume I have celiac disease and launch full bore into gluten-free eating. I think the tTG-IGA is reliable enough and your score is solid enough to make that a reasonable conclusion. Here is an article to help you get off to a good start. It's easy to achieve a reduced gluten free state but much more difficult to achieve consistency in truly gluten-free eating. Gluten is hidden in so many ways and found in so many food products where you would never expect to find it. For example, soy sauce and canned tomato soup (most canned soups, actually), pills, medications, health supplements. It can be disguised in terminology. And then there is the whole issue of cross contamination where foods that are naturally gluten free become contaminated with gluten incidentally in agricultural activities and manufacturing processes: Eating out at restaurants is a mine field for those with celiac disease because you don't know how food is handled back in the kitchen. Gluten free noodles boiled in the same water that was used for wheat noodles, eggs cooked on the same griddle that French toast was, etc.  
    • MI-Hoosier
      Test uncertainty

      By MI-Hoosier · Posted

      Thank you for the response and article. I was placed on the Mediterranean diet and been on that now for about 3 weeks. While not gluten free I am eating very little bread or anything with gluten ie a slice of whole wheat bread every couple days so assume that would cause issues now with a biopsy.  With the condition my liver is in I am unsure moving back to higher bread consumption is ideal.  In this scenario would my test results be enough to assume positive Celiac and just move forward gluten free?
    • trents
      Test uncertainty

      By trents · Posted

      Welcome to the forum, @MI-Hoosier! You are operating on a misconception about your "mixed" test results. You only had two celiac disease diagnostic tests run out of six that could have been ordered if your doctor had opted for a complete celiac panel. It is perfectly normal to not test positive for all possible celiac disease diagnostic tests. That is why there is more than one test option. It is the same way with other diagnostic testing procedures for many or most other diseases. Generally, when diagnosing a condition, a number of different tests are run and a diagnosis is arrived at by looking at the total body of evidence. The tTG-IGA test is the centerpiece of celiac disease blood antibody testing and the one most commonly ordered by doctors. You were strongly positive for that test. It was not an unequivocal result, IMO.  Having said that, it is standard procedure to confirm a positive celiac disease blood antibody test result with an endoscopy/biopsy which is still considered the gold standard of celiac disease diagnosis. Had your tTG-IGA been 150 or greater, your doctor many have opted out of the endoscopy/biopsy. The absence of GI distress in the celiac disease population is very common. We call them "silent celiacs". That can change as damage to the lining of the small bowel worsens. Elevated liver enzymes/liver stress is very common in the celiac population. About 18% of celiacs experience it. I was one of them. Persistently elevated liver enzymes over a period of years in the absence of other typical causes such as hepatitis and alcohol abuse was what eventually led to my celiac disease diagnosis. But it took thirteen years to get that figured out. Within three months of going gluten free my liver enzymes were back into normal range. Thank goodness, there is more awareness these days about the many long fingers of celiac disease that are not found in the classic category of GI distress. Today, there have been over 200 symptoms/medical conditions identified as connected to celiac disease. It is critical that you not begin a gluten free diet until your endoscopy/biopsy of the small bowel is over. Doing so before that procedure will invalidate it because it will allow healing of the small bowel lining to begin. Here is a link to an article covering celiac disease blood antibody testing:  
×
×
  • Create New...