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

Too Spicy?

wystearya

By wystearya
in Food Intolerance & Leaky Gut

Recommended Posts

wystearya Rookie
wystearya
Posted

I've only just recently (past month) been trying to go gluten free. It does seem to be helping me, especially the digestive issues I was having.

But...

This morning has been bad. The big D, clay colored, and cramping. I am 99% sure I didn't eat any gluten at all yesterday! I am wondering if maybe something I had was too spicy for my healing system. I made a roast in the slow cooker and when it was finished I did add a good bit of steak sauce to my bowl of it. The steak sauce has no gluten or wheat. It does however contain Monosodium Glutamate. Before I never had a reaction to MSG. But I know that sometimes too much spice would make my system irritated. Could this be it? Maybe I just need to eat really bland for a while.

I am 32 and likely have been gluten sensitive all my life. Only recently having the digestive problems, brought on by stress at work. So, I guess I need to just realize I probably have a lot of damage to heal. Take it easy on myself.. I sure will miss spices though!

Anyone have any suggestions for me? I know I need to get something for my digestive track. But not sure exactly what.

Thank you all for your patience with me!

I need to visit my parents, as they have a working printer and I can use it to print out all the tips I have received!

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

Celiac.com Sponsor (A8-M):


shadowicewolf Proficient
shadowicewolf
Posted

Often people who have trouble with gluten also have trouble with MSG.

GFinDC Veteran
GFinDC
Posted

HI Wysterya,

Eating simple is a good idea. Your small intestine is around 22 feet long, and the surface area is about that of a tennis court. If you think about how a scraped knee feels, and then magnify that area to the size of tennis court, you get an idea of the area affected. That's a big scraped knee! :) So it can take a while to heal, and be sensitive for a while. Some research shows up to 18 months to heal the small intestine. That doesn't mean it will take that long, just that it can take that long. Making it easy for your gut to heal is a good thing. And simple foods that are easy to digest are good for that process. Even with that, you should try taking some pro-biotics and digestive enzymes with your meals or before.

bartfull Rising Star
bartfull
Posted

MSG is bad. A lot of people react to it. But spicy food can be really bad when you are not healed too. It happened to me with some organic bison hot dogs when I was a few months in. They tasted SO good, but a few hours later I had to go home and spend some time with the "porceline god". As a matter of fact, I didn't know which way to turn if you get my drift.

Plain simple whole foods is the way to go. Give up the spices for a while and I'm sure you will get them back eventually. Just knowing that will make it easier.

I hope you feel better soon.

wystearya Rookie
wystearya
Posted
  • Author

Thank you all!

I'll have to get the probiotics and enzymes. And I'll be sure to keep things simple now.

GFinDC - No wonder it can hurt so bad..! 22 feet is a lot of pain!

GFinDC Veteran
GFinDC
Posted

Hi Wystearya

One thing I used to do is make large pots of rice and veggies and meat. I finally figured out that it was better not to add many spices to the big pot of rice. Instead I put them in the bowl of food when eat it. That way if I react to a spice it is only that one bowl of food not the whole shebang. Less is more as they say.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      127,788
    • Most Online (within 30 mins)
      7,748
    Cookieldy
    Newest Member
    Cookieldy
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.4k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • K6315
      Newly gluten free… withdrawal?

      By K6315 · Posted

      Hi Lily Ivy. Thanks for responding. Did you have withdrawal? If so, what was it like and for how long?
    • trents
      Can I trust the gluten free label if a product was made in a facility that also processes gluten?

      By trents · Posted

      Welcome to the forum, @Doris Barnes! You do realize don't you that the "gluten free" label does not mean the same thing as "free of gluten"? According to FDA regulations, using the "gluten free" label simply means the product does not contain gluten in excess of 20 ppm. "Certified Gluten Free" is labeling deployed by an independent testing group known as GFCO which means the product does not contain gluten in excess of 10 ppm. Either concentration of gluten can still cause a reaction in folks who fall into the more sensitive spectrum of the celiac community. 20 ppm is safe for most celiacs. Without knowing how sensitive you are to small amounts of gluten, I cannot speak to whether or not the Hu Kitechen chocolates are safe for you. But it sounds like they have taken sufficient precautions at their factory to ensure that this product will be safe for the large majority of celiacs.
    • Doris Barnes
      Can I trust the gluten free label if a product was made in a facility that also processes gluten?

      By Doris Barnes · Posted

      Buying choclate, I recently boght a bar from Hu Kitchen (on your list of recommended candy. It says it is free of gluten. However on the same package in small print it says "please be aware that the product is produced using equipment that also processes nuts, soy, milk and wheat. Allergen cleans are made prior to production". So my question is can I trust that there is no cross contamination.  If the allergy clean is not done carefully it could cause gluten exposure. Does anyone know of a choclate brand that is made at a facility that does not also use wheat, a gluten free facility. Thank you.
    • trents
      Hidden Gluten in distilled vinegar

      By trents · Posted

      @Manaan2, have you considered the possibility that she might be cross reacting to some food or foods that technically don't contain gluten but whose proteins closely resemble gluten. Chief candidates might be dairy (casein), oats (avenin), soy, corn and eggs. One small study showed that 50% of celiacs react to CMP (Cow's Milk Protein) like they do gluten.
    • Manaan2
      Hidden Gluten in distilled vinegar

      By Manaan2 · Posted

      I realize I'm super late in the game regarding this topic but in case anyone is still reading/commenting on this one-does anyone who is especially sensitive have their personal observations to share regarding Primal Kitchen brand?  My daughter was diagnosed almost 2 years ago with celiac and within 6 months, her follow up labs were normal and a year later vitamin levels significantly improving, but we are still battling GI symptoms; particularly, constipation, so much that she has been on MiraLax every day since she was 3.  We've managed to get her down to a half cap every other day but without that, she continues to have issues (when she has a known, accidental ingestion unfortunately it takes a lot more MiraLax and additional laxatives to help her).  I was searching for something else and found this and am wondering if anyone has any specific comments regarding Primal Kitchen.  I feel like we are so incredibly careful with diet, logging diet and symptoms to look for patterns (we've had multiple dieticians help with this piece as well), not eating out, contacting companies and of course, there is always room for improvement but I'm running out of ideas regarding where her issues could be coming from.  Even if the Primal Kitchen is contributing, I'm sure it's not the only thing contributing but I can't help but think there must be handful of things that are working together and against her.  The ingredients list distilled white vinegar, but also white wine vinegar and balsamic, then "spices" which I'm always cautious about.  However, after contacting the company, I felt more comfortable allowing her to consume their products but over time I've realized that the front-line customer service support people don't always provide the most accurate of information.  Thanks for reading to anyone that does.   
×
×
  • Create New...