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

Fructose Malabsorbtion?


kevinmiller

Recommended Posts

kevinmiller Newbie

Hello everyone, My name is Kevin and I'm 21 and I was diagnosed with Celiac sprue last spring. I thought I was lactose intolerant (Now I think it's something else because Lactaid products make me gassy too... casein?) so I started to avoid dairy products, but I was still having weird stomach/bowel problems. I had a stomach biopsy and I was confirmed for Celiac sprue. I have only been making a serious effort to avoid gluten over the past 6 or so months, mainly because I didn't know how to go about avoiding dairy and gluten. I am not very good at cooking and I live with the messiest college-age guys, so our kitchen is disgusting and they won't clean it so I never ever want to cook in it. So I a very limited diet right now. I basically eat the following

Ener G White Rice Loaf bread

Whole Food's Gluten-Free Dairy-Free bread

JIF extra crunchy peanut butter

Smuckers grape/strawberry jelly

Whole Soy and Co. soy yogurts

Bio-naturae gluten-free pastas

Pasta sauce (I used to eat Organicville but Whole Foods is really far away and I heard that Ragu is gluten-free so now I use that)

Chex

Silk

Eggs (made on skillet using Pam)

Bananas

so for a while I was eating these foods and feeling good. I wasn't having stomach pain or gas, and my stool was solid. but over the past week I have been having really bad bloating and gas every day! It's really embarrassing and it smells disgusting, and it makes me not want to hang out with people. it's been causing me a lot of mental strain. and last night I was having a reaction where (sorry to be disgusting) my stool is kind of an orange color and it seems kind of oily and paste-like and I feel like I need to keep pooping even though I cant. I normally associate this with eating gluten, but I can't think of how my diet had changed or how this could happen!

so I was thinking that maybe I also have trouble absorbing fructose because I eat PB&J (jelly had high fructose corn syrup), bananas, and fruit flavored yogurts. and I read that fructose malabsorbtion makes those who suffer from it bloated and gassy. Also, my gastroentrailologist initially thought I had fructose malabsorbtion when I saw her (not sure if that is relevant because I definitely don't think I had it at the time). I'm going to visit her again as soon as possible, but I was wondering if anyone could shed some light on my problem? or give me advice in general? I would really appreciate it.


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



Celiac.com Sponsor (A8-M):



rosetapper23 Explorer

Um...it's probably most definitely the soy and Silk products. Many celiacs cannot tolerate soy, and your symptoms match mine when I eat it. Otherwise, your diet sounds fine.

Adalaide Mentor

Out of curiosity, do you have your peanut butter and jelly locked up where only you can get them? If you're living with a bunch of college slobs who are averse to kitchen cleanliness I wouldn't put it past them to be using one or both. All it takes is putting knife to bread and back in the jar and next thing you know you're locking the bathroom door and praying you have enough reading material. The idea of CC from that never occurred to me until the first time I wanted butter. Popped open the container and it was littered with bread crumbs.

I've never had an issue with the symptoms you describe but then again just the smell of soy milk is enough to have me praying to the porcelain gods. So I can't really speak for any sort of reaction I'd be familiar with from soy, but if you say that it's a usual reaction from gluten you may want to make sure you don't have any roomies double dipping in your PB&J.

And just as a side note, Classico pasta sauce is about a million times tastier than Ragu (which I wouldn't eat with a gun to my head) and isn't much more expensive at most stores. Also, I don't know if you're referring to brand name Pam or some random off brand, but I found a few cans that say they "may" contain "some" wheat. Just one more entirely stupid thing that doesn't make sense to have to check on.

Skylark Collaborator

I don't understand how you could have fructose malabsorption, be doing OK, and then have a flare-up on the same foods? Also fructose malabsorption causes diarrhea, not oily stools. I bet you got into some gluten somehow.

By the way, have you considered eating those funny green things called vegetables? :P You can make dairy-free dip with plain soy yogurt and McCormick Ranch Dip Mix (check the label - it was gluten-free last time I got it) and have some raw veggies like carrots, celery, cauliflower and sugar snap peas if the kitchen is too nasty to cook. Vegetables are great for you and they are naturally gluten-free. There are also frozen vegetables in steamer bags you can put directly into the microwave.

Sharlie2455 Newbie

Diet is fine? :S Where is all the healthy food? Did you just not mention that you eat fruit and vegetables because they are gluten free? If all you eat is pasta and pb jelly sandwiches no wonder you are sick and your poop is weird, you need fiber and vitamins and some substance in your food! Too much carbs and sugar. Also, sugar is a poison and fructose is the worst thing for you. Check this->

(it's long but really GOOD)

Try making a salad or a stir fry, just as much work as pb and jelly or pasta. You can buy vegetables pre cut up an then all you have to do is throw them together. And YES I agree with the cross contamination thing!! Make sure your roommates can't get into your stuff.

IrishHeart Veteran

My bet is rampant cross- contamination (CC) with gluten eaters.

I noticed you wrote you only started "taking it seriously" 6 months ago--which means you still consumed gluten for many months after a Celiac DX. Not wise, kiddo.

You need some veggies in your diet and you really need to avoid CC.

Hopefully, you have your own containers of foods, spreads, cutting boards, colanders, etc.?

Time to read up on some healthier ways to eat gluten-free. Take some PROBIOTICS for your gut (go buy yourself some Culturelle (dairy free) at Walmart's or the nearest pharmacy and see if that helps with the bowel issues. Take 1 first thing in the AM with a huge glass of water.It usually does the trick. :)

Drink water and avoid soft drinks with HFCS (hgh fructose corn syrup).

Best wishes!

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      126,345
    • Most Online (within 30 mins)
      7,748

    AnnaMolly33
    Newest Member
    AnnaMolly33
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.3k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Kathleen JJ
      Hi all,  Two weeks ago we learned our 7 your old has Celiacs and we are of course finding our way in his diet. However, we booked a skitrip a few months ago that will take place in February. We're going to the same hotel we went last year. The trip is non refundable so now I'm already starting to think how we will do this.   I've contacted the organization who was really really understanding and supportive. They've worked with this hotel for many years and the hotel (and restaurant of course) is prepared to do what they can. Storing and heating/preparing food that we bring is not a problem for them (which is already a huge relief) nor is providing fruits and vegetables (cucumber fi) to put in a lunch box as he will not be able to eat in the restaurants on the slopes. I checked, the ski area has 3 restaurants that offer gluten free options, but he is only 7 and with 7 year old's there's always the additional hurdle of 'yuk, I don't like the sight/taste/smell of it or I don't know it so I won't eat it' factor the consider 🙄. So we'll pack a lunch for him to take. [side question: if there should be an accidental intake and he gets a reaction, how strongly do we have to expect this: will he poo his pants? Will he be able to hold till he gets to the toilet at the end of the slope? Will he be able to still stand or will the pain make him having to lie down? We had the diagnosis rather by accident so have no experience with 'normal' symptoms or how violent they are and we would like to inform the ski instructors]   He loves oatmeal and we will bring gluten-free oatmeal for breakfast so that will be covered too, but for diners I'm already worried.    So my question is: Do you have tips for childproof gluten-free meals that could be easily heated or prepared in the hotel without risk of contamination?   Thank you for your reactions... Kathleen
    • Wheatwacked
      Eesearch indicates that a significant portion of people with dermatitis herpetiformis (dermatitis herpetiformis) can experience worsened symptoms when exposed to high levels of iodine; however, not everyone with dermatitis herpetiformis will react to iodine, and the exact percentage depends on individual sensitivity and dietary factors.  I don't have dermatitis herpetiformis, but iodine is essential.  I would start with 1 drop of Liquid Iodine (KI + I2).  One drop is 50 mcg and evaluate.  The RDA for iodine is 150 mcg a day.  It's $8 for a 2 ounce bottle, about 1000 drops per bottle from pipingrock.com. To me it seems logical that with no gluten coming in, eventually your skin would run out of gluten for the iodine to attack.  One of iodines functions is to break down defective cells to make room for new cells.
    • Wheatwacked
      Given your symptoms and family history and your low gluten consumption before the blood test, eventually you will be diagnosed, but it may take years.  Ask your doctor about nutrition deficiencies due to malabsorption.  Vitamin D deficiency is almost ubiquitous. Unless your doctor has an answer to your health issues, once you've pursued a diagnosis to your satisfaction I would suggest a trial period of gluten free.  In the meatime,  Mayo Clinic research indicates a first degree relative of a diagnosed Celiac is 42% likely to also be Celiac. Dermatitis herpetiformis causes itchy bumps and burning blisters as a result of a gluten sensitivity that makes your immune system overreact.  Are You Confused About Your Celiac Disease Lab Results?
    • disneyfamilyfive
      Thank you for the article Scott. It was very informative.  I didn’t realize I should have been eating a certain amount of gluten prior to the test.  I only eat bread maybe 1x a week, don’t eat cereal.  Pasta occasionally.  I’m sure there is gluten in nearly everything, so I’ve had gluten but no idea how much, but definitely not slices of bread. Not sure how much or how little that could affect my results.  My doctor didn’t mention anything about eating more gluten or eating bread. 
    • Scott Adams
      It sounds like you're navigating a lot right now, and it’s good that you’re being proactive about your health given your family history and symptoms. Based on the results you shared, the elevated IgA Gliadin and IgG Gliadin antibody levels could indicate an immune response to gluten, which may suggest celiac disease or gluten sensitivity. However, your tissue transglutaminase IgG (tTG-IgG) result is within the normal range, and your total IgA level is sufficient, meaning the test was likely accurate. While these results might point towards celiac disease, the diagnosis often requires further interpretation by your doctor, especially in light of your symptoms and family history. Your doctor may recommend an endoscopy with a biopsy to confirm the diagnosis, as blood tests alone are not always definitive. In the meantime, you might want to avoid making dietary changes until you discuss the results with your healthcare provider, as going gluten-free before further testing can interfere with an accurate diagnosis. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. This section covers your two positive results: DGP-IgA and DGP-IgG (Deamidated Gliadin Peptide)    
×
×
  • Create New...