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Prevent Other Allergies ?

snifter

By snifter
in Food Intolerance & Leaky Gut

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snifter Apprentice
snifter
Posted

Is there anyway to prevent becoming intolerant to other things such as diary? Is there something you could tell me now that you wish you would have known before hand? And let's say I'm intolerant to dairy or corn etc. already, is it doing damage to my gut and the villi? Or is it just I have to put up with the consiquinces but it's not damaging anything?

This may be a dumb question, I just don't want to lose everything and I'm trying to understand the difference between being allergic and being intolerant. It would be if it's doing damage correct?

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jenngolightly Contributor
jenngolightly
Posted

Is there anyway to prevent becoming intolerant to other things such as diary? Is there something you could tell me now that you wish you would have known before hand? And let's say I'm intolerant to dairy or corn etc. already, is it doing damage to my gut and the villi? Or is it just I have to put up with the consiquinces but it's not damaging anything?

This may be a dumb question, I just don't want to lose everything and I'm trying to understand the difference between being allergic and being intolerant. It would be if it's doing damage correct?

You've asked a lot of questions, but I'll give you a tip on one thing I wish I had known...

Don't eat the same thing every day. When I first went gluten-free, I started eating apples and peanut butter for lunch every day. I did this for a long time. Now I'm intolerant to peanut butter. :-(

Vary your diet.

Also, allergy and intolerance are different. You should look up allergy and see what consequences are involved in eating something you're allergic to. For me, I am allergic to nuts and I get hives, stuffy nose, my throat swells, I get eczema, and my doc says I could possibly get anaphylaxis and need to use my epi-pen. An allergy has those kinds of symptoms, an intolerance doesn't. But an intolerance can be just as severe... your body reacts differently than if you were allergic.

  • 3 weeks later...
snifter Apprentice
snifter
Posted
  • Author

Thank you so much for you response! It took me awhile to find this post and I haven't been online for awhile, I was going through some depression. Again thank you for you time it is very helpful

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    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
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      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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      Contact them.
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
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      Unexpected gluten exposure risk from cultivated mushrooms

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      Unexpected gluten exposure risk from cultivated mushrooms

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      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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