Finding The Culprit

[SheaLynne]

I know this sort of question has been asked over and over...and I'm reading as much as I can and searching, but in the meantime, I need some experienced help!

I have *something* that is still causing a reaction. My diary-keeping shows a pattern of having "D" the day after dh and I are intimate (sorry!), and I also could have a trend of "D" after eating homemade gluten-free quickbreads.

So...we are making a trial of 'no kissing' to see if I'm getting contaminated from dh's gluten eating.

And I'm trying to track a culprit in my baking...or perhaps it's just when I eat too much "gluten free" but processed stuff? I am using all Bob's flours (sweet sorghum, brown and white rice, garbanzo bean, tapioca) and some Hodgson Mills brown rice flour. I use Clabber Girl baking soda, which claims gluten-free, Arm & Hammer baking soda (is that a possible culprit?), canola oil, and homemade rice milk or Almond dream almond milk. Also, Hill Country Fare corn starch (store brand from a grocery that labels its gluten-free stuff on the shelf and this claims to be gluten-free). For cornbread I used Hill Country Fare corn meal (again, supposed to be safe).

I eat my biscuits or cornbread with honey or coconut oil.

I didn't imagine that I was extremely sensitive, but *something* is still getting me. Other than the quickbreads on occasion and Rice Chex (which cause no problems), I am doing mostly whole foods and avoiding processed stuff. I'm avoiding yeast right now since I thought that might be the problem, but nothing I'm eating has yeast and I'm still having episodes occasionally.

Thanks for helping me analyze!

[YoloGx]

  On 11/7/2010 at 5:37 PM, SheaLynne said:

I know this sort of question has been asked over and over...and I'm reading as much as I can and searching, but in the meantime, I need some experienced help!

I have *something* that is still causing a reaction. My diary-keeping shows a pattern of having "D" the day after dh and I are intimate (sorry!), and I also could have a trend of "D" after eating homemade gluten-free quickbreads.

So...we are making a trial of 'no kissing' to see if I'm getting contaminated from dh's gluten eating.

And I'm trying to track a culprit in my baking...or perhaps it's just when I eat too much "gluten free" but processed stuff? I am using all Bob's flours (sweet sorghum, brown and white rice, garbanzo bean, tapioca) and some Hodgson Mills brown rice flour. I use Clabber Girl baking soda, which claims gluten-free, Arm & Hammer baking soda (is that a possible culprit?), canola oil, and homemade rice milk or Almond dream almond milk. Also, Hill Country Fare corn starch (store brand from a grocery that labels its gluten-free stuff on the shelf and this claims to be gluten-free). For cornbread I used Hill Country Fare corn meal (again, supposed to be safe).

I eat my biscuits or cornbread with honey or coconut oil.

I didn't imagine that I was extremely sensitive, but *something* is still getting me. Other than the quickbreads on occasion and Rice Chex (which cause no problems), I am doing mostly whole foods and avoiding processed stuff. I'm avoiding yeast right now since I thought that might be the problem, but nothing I'm eating has yeast and I'm still having episodes occasionally.

Thanks for helping me analyze!

I suggest going off all grains and then when you are stabilized, add one grain at a time to find the culprit.

Its also possible you may have candida overgrowth, and thus the honey as well as ground up grains (and possibly grains in general) might be feeding the candida. Garbanzo flour can also feed candida. If this last possibility is the case, normally one has a white gucky tongue in the morning. You can also try the spit test--spit in a clean clear glass of water in the morning. If it forms strings that hang down in the glass of water, candida is likely. If not, you are likely OK.

It is also a strong indication of candida overgrowth if you go off candida encouraging foods and go through a "die off" reaction the first week or so (the first 5 days are the worst)--you get irritable and b%$@#y, have headaches and the like. The candida wants to be fed and while it dies off it releases alcohol into your system that makes one irritable and have cravings for sugary or starchy things etc.

Hope this helps!

Bea

[cassP]

from what i read on here- there could be CC with the baking soda or the Chex. i avoid Chex anyways- isnt it corn?? i try to eat Grain/Carb lite- and i really try to avoid corn- UNLESS i MUST have these yummy gluten-free oreos, or rice/bean/corn chips with my guac.

some people have gluten like reactions to corn... dont know if its an additional intolerance- or if its CC- and recently someone on here posted that a lot of farms rotate 3 particular crops on the same field: Wheat, Corn, & Soy.. that sounds like a Horror Film to me

also, sorry if i sound like a broken record with the "Fructose Malabsorption"... but it was so eye opening for me! anyways- for me- the honey you mention could be a problem, and the Garbanzo flour could possibly have me doubled over in gas pain.

good luck. i think the above poster has good advice... you might need to abstain from all grains temporarily to identify the culprits. my guess would be corn or cc.

[Marilyn R]

In my case, I traced to to the Almond Milk, and there's some old posts about the Almond Milk that helped me figure it out. I don't know if that will help you, but I'd rather kiss my honey than drink almond milk! Good luck!

[Pac]

I get cc from being intimate with my dh. So no kisses after eating gluten and he has to wash his face and hands when he comes home. (The whole household is gluten-free.) Even like that I usualy get itchy rash when he kisses me on the cheek withing several hours after eating gluten.

[Marz]

I second the grain idea - try skip the gluten-free flours for a while and see if it helps. Even "naturally gluten-free" flours can be contaminated with gluten from shared equipment, and some people even react to the certified < 5ppm gluten free flours. Are you making the biscuits on a non-stick tray that you use before with gluten-containing biscuits? Traces of gluten can hang around even after a scrubbing.

[dilettantesteph]

If you might be sensitive to oats, Bob's might be a problem.

For gluten free flours, I make my own. I buy whole grains, sort to remove gluten grains and pebbles or whatever else doesn't belong, wash, dry and grind. That might do it for you.

I also make my own nut milks.

Good luck finding the problem. We spent all summer figuring out ours.

[Keela]

Some of your gluten free flours may be contaminated. It's a scary thought, but a possibility. Here is a link for more information... Open Original Shared Link

[YoloGx]

  On 11/7/2010 at 11:08 PM, Keela said:

Some of your gluten free flours may be contaminated. It's a scary thought, but a possibility. Here is a link for more information... Open Original Shared Link

You are right, it is a scary thought. I have often wondered about this problem of CC of supposedly gluten-free foods--especially the grains. I have universally reacted to all of them. I can have some (throughly washed before cooking) brown rice however on occasion without the reaction. So something is definitely up here...

Also my boyfriend reminds me--stay away from anything made by Glutino. We have both been glutened by their products.

Further yeah there is the whole problem of grains kept in silos and put in trains that have had gluten products in them previously, thus causing a whole generic CC problem. So, as previously suggested, it makes sense to buy one's own grains and thoroughly wash and dry them before grinding and using them. It is actually inspiring me to try this method out when I get better! For now however I am still trying to kill off vestiges of candida overgrowth so I am avoiding grains for the most part anyway...

Bea

[SheaLynne]

Oh, thank you everyone! I won't try to reply to each, but it was amazing to come back and find all these possibilities so kindly offered. Thank you!

I am going to go off the grains for a while, as well as continue the no kissing trial just in case. I don't think I have any of the mouth/saliva symptoms of a candida problem, but I'll try the spit test in the morning, and I think stopping the grains and honey for a while should help with that if it is a problem, as well.

Milk is just an issue for me...I love milk and so far I've had to cut dairy and soy. Rice Dream was the only kind I could buy conveniently and it caused definite problems...so I guess I shouldn't have even tried the Almond Dream, but it was on sale this week and I couldn't resist giving it a try. In between, I had started making my own rice milk, and I do not seem to be having problems from the rice I'm buying, so I'll go back to that when I add grains back in.

This is really beginning to feel like a heavy burden. I was at first so excited to find something that made me feel so much better that I didn't mind giving up all the gluten...but now I see so many others having problems with corn, nightshades, etc. etc....what is safe to eat?? <Vent over. >

Thank you all so much!

[T.H.]

  On 11/7/2010 at 7:40 PM, Pac said:

I get cc from being intimate with my dh.

Me too. The shaving cream he used, the lotions he used, the shampoo he used, the lubrication we might have used that got on our hands and...uh...such ...well, the list went on and on about what he used on his skin or hair - or what he ate or put in his mouth - that got me but good.

It's pretty sad, but we have to plan it out now, with him cleaning with gluten-free products and not putting any lotions or things on his body anywhere before we're intimate. Doesn't eat gluten for a few hours before, makes sure to brush his teeth with gluten-free toothpaste beforehand.

Kinda frustrating, but not as much as getting sick in the middle of having fun!