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Gluten Free Foods Cause Bloating


glutenfreegirl

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glutenfreegirl Enthusiast

Why do gluten-free processed foods cause so much bloating? Breads, rice pasta, baked goods etc....I thought a gluten-free diet/ foods where supposed to make us feel better? What's going on...I feel more bloated and sick than before going gluten-free.....


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calgarywalker Newbie

Perhaps you have a problem with the sugar substitutes in the diet foods. Apparently its a very common and very unknown problem. Check out the information in this link - you might be very surprised how things like sorbitol can cause bloating and bathroom issues that mimick Celiac gastric symptoms. http://www.cspinet.org/foodsafety/labeling_sorbitol.html

Marilyn R Community Regular

Why do gluten-free processed foods cause so much bloating? Breads, rice pasta, baked goods etc....I thought a gluten-free diet/ foods where supposed to make us feel better? What's going on...I feel more bloated and sick than before going gluten-free.....

That happens. Sorry. :ph34r:

It's best to go with whole foods that you've cooked yourself at first. I became convinced when I had a gluten-free salad that cost $15 for lunch at a chain fern bar when I first went gluten-free. Additives may be bothering your system. Good luck, hope you find your way down this path of discovery. :)

glutenfreegirl Enthusiast

Thank you both.....Calgary You might be on to something about the sugar..I don't eat sugar substitutes or diet foods but do crave a lot of sugar.....Marilyn also correct what made me aware of all this was a week away on vacation where I was not exposed to any gluten-free processed foods or junk foods just homemade stuff and the bloating and fatigue went away..however while away did notice potato, and beef seemed to bother me....hmmm do we seem to do better grain and starch free ? Is that discussed here any where?

sreese68 Enthusiast

It could be one or more components of the foods. You could gather them together and see if they have things in common like xanthum gum or guar gum, which a lot of people can't handle. I personally have bad stomach issues from brown rice, so I can't eat any baked goods with brown rice flour. Could be sorghum or tapioca. You may want to try to isolate each suspect ingredient and test them on their own. Good luck! I can be a long process...

svs Apprentice

I too have the same issue and found out that I have an intolerance to rice. Maybe try an elimination diet.

glutenfreegirl Enthusiast

I too have the same issue and found out that I have an intolerance to rice. Maybe try an elimination diet.

Hi how did you find out you have a rice intolerance? My gosh almost everything I eat daily has rice flour in it....hmmm how would I go about an elimination diet? Could you imagine if it was rice flour....that would be awesome ...I fear meal times as I hate ruining my day with bloat and pain and fatigue cause my body is so busy digesting the foods....


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KatV1985 Newbie

I was just coming on to ask this very question. Have decided to eliminate any processed foods.

Before all this when D was an issue, I would eat rice to try and fix it (and it worked) now with all the rice and rice flour in the processed foods, I can only imagine it is doing the same thing.

I am also wondering, other than fruit and veggies, how does one get extra fibre in their diet while being gluten free? I used to have no problem going to the bathroom 2-3 times a day and I could lose weight easily on a diet and excercise. Now I feel like I am lucky if I go once a day, and even with a low calorie diet and lots of exercise I am not loosing any weight!

Any tips?

svs Apprentice

Hi how did you find out you have a rice intolerance? My gosh almost everything I eat daily has rice flour in it....hmmm how would I go about an elimination diet? Could you imagine if it was rice flour....that would be awesome ...I fear meal times as I hate ruining my day with bloat and pain and fatigue cause my body is so busy digesting the foods....

To do an elimination diet takes a lot of time! You take out all the foods that you think are bugging you (for example rice) and not eat any for one to two weeks. after that slowly reintroduce the foods one at a time; giving a week in between new foods! I was like that for so long until I did the elimination diet! I feel a lot better! I usually eat vegetables and lean proteins! They have noodles made out of bean which can be a nice subsitute. Also spaghetti squash is very good with everything!

Yeah, having an intolerance to rice sucks!!!! I also can't eat potatoes or corn :(

shadowicewolf Proficient

the ones that are made out of bean flour cause me to bloat badly.

lizdehart Newbie

Hi how did you find out you have a rice intolerance? My gosh almost everything I eat daily has rice flour in it....hmmm how would I go about an elimination diet? Could you imagine if it was rice flour....that would be awesome ...I fear meal times as I hate ruining my day with bloat and pain and fatigue cause my body is so busy digesting the foods....

Do you still eat dairy? Could that be the culprit?

  • 7 years later...
Charlene Dionne Newbie

Yes I still feel bloated I'm gluten intolerant but if I eat gluten I feel more yek.

 

Ennis-TX Grand Master
2 hours ago, Charlene Dionne said:

Yes I still feel bloated I'm gluten intolerant but if I eat gluten I feel more yek.

 

Probably cut all carbs, most gluten-free alternatives are loaded with starches, sugars, carbs that the gut bacteria go to town on and you get gas and bloat. With damaged or compromised GI tracts your more prone to candida and SIBO also. 
Damaged guts can also get inflammation from some spices or other food sensitivities. 

I went mostly keto/atkins to deal with my other AI issues and found myself SOO much better. 

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  • Posts

    • Scott Adams
      The first set of results show two positive results for celiac disease, so at the very least it looks like you could have it, or at the least NCGS.   Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.      
    • Scott Adams
      Elevated tissue transglutaminase IgA (tTG-IgA) levels are highly specific for celiac disease, and they are a key biomarker used in its diagnosis. However, there are some rare instances where elevated tTG-IgA levels have been reported in conditions other than celiac disease. While these cases are not common, they have been documented in the literature. Below are some examples and references to studies or reviews that discuss these scenarios:  1. Non-Celiac Gluten Sensitivity (NCGS)    - NCGS typically does not cause elevated tTG-IgA levels, as it is not an autoimmune condition. However, some individuals with NCGS may have mild elevations in tTG-IgA due to intestinal inflammation or other factors, though this is not well-documented in large studies.    - Reference: Catassi, C., et al. (2013). *Non-Celiac Gluten Sensitivity: The New Frontier of Gluten-Related Disorders*. Nutrients, 5(10), 3839–3853. [DOI:10.3390/nu5103839](https://doi.org/10.3390/nu5103839)  2. Autoimmune Diseases    - Elevated tTG-IgA levels have been reported in other autoimmune conditions, such as type 1 diabetes, autoimmune hepatitis, and systemic lupus erythematosus (SLE). This is thought to be due to cross-reactivity or polyautoimmunity.    - Reference: Sblattero, D., et al. (2000). *The Role of Anti-Tissue Transglutaminase in the Diagnosis and Management of Celiac Disease*. Autoimmunity Reviews, 1(3), 129–135. [DOI:10.1016/S1568-9972(01)00022-3](https://doi.org/10.1016/S1568-9972(01)00022-3)  3. Chronic Liver Disease    - Conditions like chronic hepatitis or cirrhosis can sometimes lead to elevated tTG-IgA levels, possibly due to increased intestinal permeability or immune dysregulation.    - Reference: Vecchi, M., et al. (2003). *High Prevalence of Celiac Disease in Patients with Chronic Liver Disease: A Role for Gluten-Free Diet?* Gastroenterology, 125(5), 1522–1523. [DOI:10.1016/j.gastro.2003.08.031](https://doi.org/10.1016/j.gastro.2003.08.031)  4. Inflammatory Bowel Disease (IBD)    - Some patients with Crohn’s disease or ulcerative colitis may have elevated tTG-IgA levels due to intestinal inflammation and damage, though this is not common.    - Reference: Walker-Smith, J. A., et al. (1990). *Celiac Disease and Inflammatory Bowel Disease*. Journal of Pediatric Gastroenterology and Nutrition, 10(3), 389–391. [DOI:10.1097/00005176-199004000-00020](https://doi.org/10.1097/00005176-199004000-00020)  5. Infections and Parasites    - While infections (e.g., giardiasis) are more commonly associated with false-positive tTG-IgA results, chronic infections or parasitic infestations can sometimes lead to elevated levels due to mucosal damage.    - Reference: Rostami, K., et al. (1999). *The Role of Infections in Celiac Disease*. European Journal of Gastroenterology & Hepatology, 11(11), 1255–1258. [DOI:10.1097/00042737-199911000-00010](https://doi.org/10.1097/00042737-199911000-00010)  6. Cardiac Conditions    - Rarely, heart failure or severe cardiovascular disease has been associated with elevated tTG-IgA levels, possibly due to gut ischemia and increased intestinal permeability.    - Reference: Ludvigsson, J. F., et al. (2007). *Celiac Disease and Risk of Cardiovascular Disease: A Population-Based Cohort Study*. American Heart Journal, 153(6), 972–976. [DOI:10.1016/j.ahj.2007.03.019](https://doi.org/10.1016/j.ahj.2007.03.019)  Key Points: - Elevated tTG-IgA levels are highly specific for celiac disease, and in most cases, a positive result strongly suggests celiac disease. - Other conditions causing elevated tTG-IgA are rare and often accompanied by additional clinical findings. - If celiac disease is suspected, further testing (e.g., endoscopy with biopsy) is typically required for confirmation. If you’re looking for more specific studies, I recommend searching PubMed or other medical databases using terms like "elevated tTG-IgA non-celiac" or "tTG-IgA in non-celiac conditions." Let me know if you’d like help with that!
    • MaryMJ
      I called zero water and they state their filters do not contain gluten or gluten containing ingredients. 
    • trents
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    • Jack Common
      Hello! I want to share my situation. I had symptoms like some food intolerance, diarrhea, bloating, belching one year ago. I thought I could have celiac disease so I did the blood tests. The results were ambiguous for me so I saw the doctor and he said I needed to do tests to check whether I had any parasites as well. It turned out I had giardiasis. After treating it my symptoms didn't disappear immediately. And I decided to start a gluten free diet despite my doctor said I didn't have it. After some time symptoms disappeared but that time it wasn't unclear whether I'd had them because of eliminating gluten or that parasite. The symptoms for both are very similar. Giardiasis also damages the small intestine. The only way to check this was to start eating bread again as I thought. Now about my results.   These are my first test results (almost a year ago) when I had symptoms: The Tissue Transglutaminase IgA antibody - 0.5 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) The Tissue Transglutaminase IgG antibody - 6.6 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) Immunoglobulin A - 1.91 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) IgA Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) IgG Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) Deamidated gliadin peptide IgA - 0.3 U/ml (for the lab I did the tests 0.0 - 6.0 is normal) Deamidated gliadin peptide IgG - 46.1 U/ml (for the lab I did the tests 0.0 - 6.0 is normal)   Then I didn't eat gluten for six months. Symptoms disappeared. And I started a gluten challenge. Before the challenge I did some tests. My results: The Tissue Transglutaminase IgG antibody - 0.5 U/ml (for the lab I did the tests < 20 U/ml is normal)) Deamidated gliadin peptide IgG - 28 U/ml (for the lab I did the tests < 20 U/ml is normal)   During the challenge I ate 6 slices of wheat bread. After the challenge my results are: The Tissue Transglutaminase IgA antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) The Tissue Transglutaminase IgG antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.31 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgA - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Deamidated gliadin peptide IgG - 2.13 U/ml (for the lab I did the tests < 20 U/ml is normal)   To be sure I continued consuming gluten. I ate a lot each day. Two months after I did the tests again. My results I got today are: The Tissue Transglutaminase IgA antibody - 0.7 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.62 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgG - 25.6 U/ml (for the lab I did the tests < 20 U/ml is normal)   Nowadays I didn't have any symptoms except tiredness but I think it's just work. I think it was this parasite because two years ago, for example, and before I didn't have these symptoms and I always ate gluten food. But I'm still not sure especially because the Deamidated gliadin peptide IgG results are sometimes high. What do you think? @Scott Adams
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