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

Gluten Free Products Make Me Sick?


qwertygirl

Recommended Posts

qwertygirl Rookie

Does anyone else experience this -- eating too much gluten-free processed products making them sick? I felt awful after Thanksgiving dinner yesterday, and I cooked the entire thing myself. I was very careful about gluten. Had gluten-free stuffing and gluten-free pie crusts, a gluten-free turkey and a host of other things. About a half hour after dinner I was feeling terrible. No one else was sick.

I think I overdid it on the gluten-free products, which I rarely eat.


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



Celiac.com Sponsor (A8-M):



shadowicewolf Proficient

mmm... the gluten free items are good as a treat every once in a while, however if you over eat them then yeah. The only ones i can eat on a regular basis is my corn tortillas and my chex. I cannot eat pasta more than once every other week, or else.

More than likely you're sensative to one of the flours that is used in those. I for one cannot handle bean flours without becoming a balloon.

Celiac Mindwarp Community Regular

I found this too.

I now do rice pasta couple of times a week and the odd gluten-free brownie or muffin.

I was literally sick 2 weeks in to gluten-free. I think it was the corn for me,along with extra salt fat and sugar.

Great as treats, wholefoods might be better everyday.

Good luck

sandiz Apprentice

I have found that anything that has cellulose in it makes me sick. I have to watch the labels very carefully. Even my toothpaste got me.

psawyer Proficient

More than likely you're sensative to one of the flours that is used in those. I for one cannot handle bean flours without becoming a balloon.

Good point. There are flours and other things, such as xanthan gum, in gluten-free goods that are not typically found in other food products.

qwertygirl Rookie

Good point. There are flours and other things, such as xanthan gum, in gluten-free goods that are not typically found in other food products.

Yeah, I think the xanthan gum makes me ill, too. Which makes me wonder why I own a $10 bag of it. :(

dilettantesteph Collaborator

I think that they can add up. I'm one of the super sensitive ones and don't eat very many at all.


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



Celiac.com Sponsor (A8-M):



livelifelarge24 Enthusiast

I personally sensitive to the "gums" in gluten free packaed foods - xanthan, guar, acacia, etc. if I eat very many packages foods or too often then I get stomach cramping and spend way too much time in the bathroom. I highly recommend curing the packaged foods out and eating only whole foods for a couple of weeks and then trying the packaged foods just a little at a time and one product at a time. That is how I've determined my level of sensitivity to them.

GF Lover Rising Star

GMO'd, Processed food. All are created using chemicals. All things in moderation and even less of the nasties. IMO

Colleen

Celiac Mindwarp Community Regular

I can't handle the corn and extra sugar in many gluten-free processed foods. Just lost my shop bought choc chip muffins. It isn't like a gluten reaction for me, mostly reflux and D.

mommyto2kids Collaborator

For me it is the fats and dairy and anything that makes IC flare up. I have to live by the IC diet as well. It is a challenge.

GFinDC Veteran

Most of them have soy, or dairy, or potato flour (nightshade), or grape juice as a sweetner. All of those cause me problems. You can react to any ingredient and develop an intolerance to it.

Em314 Explorer

This answer is over a year old, but it's got some good info: Open Original Shared Link

Gluten Free For My Kid Newbie

I'm new to this site. My son is allergic to gluten (among many other things - but Dr said he MUST eliminate gluten and peanuts!) (not a Celiac patient). We just found out. He's 9. His allergic reactions show up as severe sinus issues and intestinal issues (which I won't get specific about).

Anyway, going gluten-free, I have found myself allowing him to have things that I normally never would (like gluten-free tortilla chips at lunch, or gluten-free cereal, which has less fiber, protein and more sugar than I usually allow, in the morning). I don't know if it's his insides getting all "cleaned out" or if he's having a problem with the extra sugar and fat.... but he is experiencing some new intestinal issues. This has given me even more to think about. yikes and thank you for all your info.

Hala Apprentice

Me too

It's comforting knowing I'm not alone!

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      126,814
    • Most Online (within 30 mins)
      7,748

    judy regina
    Newest Member
    judy regina
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.7k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      Yes, there is a trend in the medical community to forego the endoscopy/biopsy and grant an official celiac diagnosis based on high tTG-IGA antibody scores alone. This trend started in the UK and is spreading to the USA medical community. And yes, 5-10x the normal level is what I have been seeing as the threshold as well. Here is the relevant section dealing from the article above dealing with the importance of the total IGA test being ordered. See the embedded attachment.
    • hmkr
      Ok, interesting. Not what I was thinking that meant. I'm reading the article and trying to understand. I see this “According to the latest research, if the blood test results are at certain high levels that range between 5-10 times the reference range for a positive celiac disease diagnosis, it may not be necessary to confirm the results using an endoscopy/biopsy” My IgG is 90, which is 6 times. So to me that means it's highly likely I do have it. 
    • trents
      It just means you aren't IGA deficient, i.e., that IGA deficiency cannot have given you artificially low scores in the individual IGA celiac antibody tests. This is explained in the article Scott linked above.
    • hmkr
      Normal range: 70 - 400 mg/dL, a little above middle of the range. So what does that mean? Thank you! I will check out that page you linked. Appreciate it! 
    • trents
      Well, the only thing I would conclude with would be, if you choose not to trial the gluten free diet, is to encourage you to get periodically tested, either antibody blood tests or the biopsy or both. I think it something that needs to be monitored.
×
×
  • Create New...