Other intolerances that have surfaced since gluten free
lesliev523
Posts: 366 Member
Ever since my diagnosis, and cutting out gluten completely, I have noticed other intolerances that I have never noticed before.
Corn.... goodbye corn chips and corn tortilla's.... so sad about this. I am assuming no more popcorn either
GF breads.... holy cow, I was sick for two days after having GF pizza. And of course I had to try it again.... it was worse than before.
And now I think I am becoming sensitive to red meat.... I had it a couple weeks ago, with no noticeable effect. Then I had it over this past weekend and was horribly sick to my stomach within 30 minutes of eating it....
Anyone else have this happen?
Corn.... goodbye corn chips and corn tortilla's.... so sad about this. I am assuming no more popcorn either
GF breads.... holy cow, I was sick for two days after having GF pizza. And of course I had to try it again.... it was worse than before.
And now I think I am becoming sensitive to red meat.... I had it a couple weeks ago, with no noticeable effect. Then I had it over this past weekend and was horribly sick to my stomach within 30 minutes of eating it....
Anyone else have this happen?
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I notice corn grains, like tortilla chips. I had a lot of corn flour on a vacation and was sick for a week after.0
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Yes indeed. Seems like I am always finding something I cannot tolerate. The latest is an additive in some commercial cooking oil used by some restaurants to reduce smoking at higher heating points (can't remember the initials for it). Also nitrates, MSG, artificial sweeteners, many food coloring/flavoring agents. It's a minefield for some people isn't it?0
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Mine was lactose. Milk made me violently ill for a while. I can now have it in SMALL amounts, but I'm mostly an almond milk girl now.0
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I wonder if this has something to do with the fact that our intestines are healing, so now we are noticing things that may have always been a problem. Kind of like going over a bumpy road doesn't really bother you.... but then you hit a smooth spot and enjoy it... then when the bumps come back they are so much more annoying and noticeable....0
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I'm not sure what it is, but I have noticed it too. No chemicals for me (aspartame, MSG, etc). After growing up on Peanut Butter, for some odd reason now I cannot eat it. Allergic reactions to eggs...my list just keeps getting bigger. BUT, I have found ways to work around it all in my kitchen.
Good idea to keep a journal, maybe the food diary notes section, and remember to take to the doctor with you. It's so weird that first it was Hashimoto's, then Celiac, now more food allergies....I know it is all related but sometimes hard to keep it all straight.0 -
Oh yeah! You just described my gluten free journey!!!! I thought gluten free was going to be easy. I immediately began feeling better, symptoms began disappearing. The bam! Corn reaction. Later it was soy. Then dairy. Also cocoa.
I have read an explanation of this, much like you thought. The reactions in our body were masked by the other issues.
There are those who have stated, after intestines healed (a year or two) they were able to add back bits of corn occasionally without reaction. (I don't know how someone would get brave enough to do that, since my reactions are so horrid.) But many have tried it and still reacted. Its varies with the person.
I have read every reaction we have sets our healing back by months.
Be ever so careful with what you consume. I have been blindsided by reactions to pills and supplements. I found Vit C made from palm, not corn. I can't find a Vit E source that I can verify is not corn or soy.
I agree with the food journal. Log every thing you put in your mouth, including pills. Log each day how you feel. This helps you trace the hidden sources of contamination so much more easily!!!!
A few hidden sources of corn: the 'pad' in the bottom of meat to absorb juice. It contains cornstarch and can contaminate the meat.. Fish is soaked in corn based citric acid. It may not be labeled such. You cannot wash it off.
Iodized salt. Iodine is corn based.
Unless granulated sugar states its cane or beet, the source is likely corn.
Alcohol in flavorings, like vanilla extract, is likely corn based.
The surprises are hiding everywhere.......0 -
It makes me afraid to eat anything because I am worried I am going to feel sick the rest of the day;.... I hate it.0
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I sure understand! I went through that also. I am a person who fears nothing, and I suddenly found a fear!!!!!
I learned to overcome it. My way is....
*never eat a suspicious food. That for me was fresh cut fruit from the veggies section of the store. I reacted to unmarked pre-cut watermelon (it must have been sprayed with citric acid for freshness). So now, I buy whole fruits and peel myself.
I go to a meat market that does not use foam/plastic wrap/moisture pads on the meat. It has the meat laying open in a cooler, you pick what you want and they wrap it in paper for you.
*I only eat food I prepare. That way I know the ingredients were picked by me!
*Do a lot of homework. Read websites that explain the hidden corn sources, and their names. Products that have been checked out with the company to insure purity. Some sites even report products people have reported reactions to. (people really have done a lot of the work for us)
*Do NOT eat anything you haven't read the ingredients list carefully. Its best to get the freshest food possible, and stick with that.
You will always be cautious, I think we have to be. But wow, our health is worth the diligence!0 -
s fine with just the gluten until my first pregnancy which then came intolerant to dairy - thought it was severe morning sickness. Then soya and egg. Now there are still things that I react too and trying to work out what.0
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All grains have gluten. It might be a different genome of gluten, but true gluten free diets must cut out ALL grains including corn. The FDA allows products to be labeled gluten-free even if they have rice or corn in them. Scientifically speaking, this is an untrue label. The FDA only recognizes some of the genomes of gluten, not all.
So, I am not at all surprised that you are sensitive to corn.0 -
You can eat rice. It's grown in wet fields. I doubt you'll see a massive cross contamination. Also, it's the only one considered hypoallergenic per my allergist. But, you'll want to rinse the rice to clean it before cooking.
Did you verify that the gluten free crust had no corn? If you have a sensitivity to corn, you may have accidentally had some. There are crusts that use corn as an ingredient and they are labeled gluten free. Keep in mind, this may not be a gluten issue - you could have an allergy too.
Also, have you had an allergy testing? If possible, get allergy tested.
Also, quinoa - they've had some studies that indicate it may NOT be safe for celiacs. If you've had a cereal that said GF but had Quinoa in it - you could be experiencing a reaction to that one.
I avoid Spelt, Quinoa, Wheat, Corn (cheat once in a blue moon), and rye grains. They do sell gluten free Oatmeal (must check packaging). I know that Bob Mill's makes one that supposedly is grown in only fields that have Oatmeal with no exposure and it's tested and packed in a gluten free factory. You can get that for oatmeal if necessary.
You can have Buckwheat, Tapioca, Rice - basically the ones that are bean based. I wouldn't panic just yet. I would however stop all dairy and egg. Basically, the stuff that has the highest chances of causing problems for a week or so to let your system settle than slowly add one at a time to see how your body reacts.0 -
Oh, I forgot. You're keeping a food diary here. I would definitely print it off and make sure you write comments on days where you feel off. If you track it, you may figure out what's causing the problem. If possible, try to have different foods in a cycle. That might help you identify the culprit. If you have the quinoa product only on Thursdays BUT you also have peanut butter on the same day - it could be one or the other.0
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Not that this is a good problem to have, but forums like this remind me that I'm not alone, and I am very thankful for that.
After 5-6 years of chronic health problems starting when I was only 24, I tried going GF out of pure & utter desperation. It has proven to be an absolute GODSEND. Energy, fatigue, migraines, sleep disturbance, skin rashes, menstrual irregularity, abdominal pain, muscle pain & knotting previously attributed to Fibromyalgia, and monstrous (even suicidal) depression all got better inside of the first 6 weeks of the diet and have since continued to improve. I was tested for Lupus, RA, vitamin deficiencies (some of which I had severe deficiencies in, but no smoking gun) and honestly a whole host of other disorders that were all a wild goose chase. I even had endoscopy & colonoscopy to rule out cancers when I was 28. OK...so that's my story so far.
About 12 months after going GF, I noticed some other issues creeping up. Six months later, I now am still 100% GF (even skin contact affects me) and I also avoid Dairy, Soy, Oats, Corn, and Potatoes 99% of the time. I have found that I can have one or two of those about once every 4-5 days without too much adverse affects but they come with a small price to pay so I avoid them in daily life and only indulge when social circumstances warrant it. At this point the only grains I even bother with anymore are rice and quinoa, and even those are extremely infrequently. Restaurants (rarely) and family get-togethers are really the only exceptions to these five (gluten is an absolute no-no for me) and I am back to being absolutely ecstatic about how I feel. All were confirmed by the allergist as not being allergies, though I react so severely to gluten I have no qualms about referring to it as an allergy in restaurants (I think you get a little more attention with the word "allergy" than simply "sensitivity" but that's just me).
I have found that the biggest difference in how I feel has been to cook all of my own meals with real food - nothing pre-processed. This can get expensive, and time consuming, but well worth it in my opinion. The most processed food I have on a regular basis is fresh salsa but that's about it. It takes time, but it is SOOOOO much better than going back to the way I used to feel. The only thing that has worked for me is to eliminate foods one by one until I'm happy with how I feel and then play the process of elimination game. Also, I've noted on some of the secondary intolerances, I've found that sometimes it takes more than 24 hours for the effects to be fully felt when first eliminating them, so just keep that in mind and truly eliminate things for at least a week before you come to any conclusions one way or the other.
Lastly, I would suggest (if you haven't already) eliminating glutenous topical products like hair, skin, and makeup products. I didn't develop a sensitivity to topical products until about 6 months after the GF diet. Now for me, it isn't nearly as bad as ingesting it, but it is far worse than any of my other sensitivities. And there are a lot of newly available GF companies out there like L'bri & Afterglow that are totally safe.0 -
I developed full blow allergies to eggs and dairy. And most recently figs...which are high in latex. So, now I need to get checked for latex allergy. Even though I've been GF for three years, I'm developing new allergies all the time.0
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No grains, meat, dairy, almonds, walnuts, dates, raw pineapple, raw green beans (some of these were before going gluten-free)
Have to be careful of strawberries, tropical fruits, chocolate, raw verggies0 -
Okay, I'm old but I finally remembered what has been causing me loads of problems of late.
Tertiary Butylhydroquinone, or TBHQ
And it's difficult in many cases to know it's an ingredient. I know it causes me horrendous, immediate pain and multiple trips to the rest room.
I'm also glad someone mentioned topical products. My doctor said I was crazy, that lipstick, shampoo and other items could not possibly cause a problem. Yeah well he doesn't have to live with the problems. I've revamped everything I use.
The hunt continues. Wishing all the best for you. Thanks for sharing.......0 -
I've been told (sorry, I don't have any studies for you) that gluten molecules are too large to be absorbed through the skin and cause an autoimmune (celiac) reaction.
However, an allergy to one of the proteins in wheat - or another ingredient in your cosmetics - can definitely cause a reaction on your skin. I know I react to almonds just on touch, and have had shampoos or deodorants cause painful red rashes.
And of course there is nothing to stop you from having both celiac disease and an allergy to wheat.I'm also glad someone mentioned topical products. My doctor said I was crazy, that lipstick, shampoo and other items could not possibly cause a problem. Yeah well he doesn't have to live with the problems. I've revamped everything I use.0 -
I found out I was gluten sensitive about a year ago, I carry the genetic marker for celiac, but never went through with the biopsy to confirm Celiac, because after seeing how my body reacts to gluten after a year of being gluten free, I don't need the test to KNOW I am. :-)
Over time, I've found that I can't tolerate any grains... especially corn. And I'm extremely sensitive to quinoa too. So, no grains at all for me. Occasionally I will have gluten free oatmeal or rice, but that is very rare.
I'm sensitive to soft cheeses, yogurt, and milk... but hard cheeses and cottage cheese don't bother me.
I'm just now noticing that I'm getting sensitive to almonds. If I eat too many I get tummy aches.
It's a process and sometimes it's extremely frustrating, but I don't regret any of it! :-) I'm healthier and feel better than I ever have. I have energy! My tummy distress (in all of it's ugly forms) is gone. My skin is clear, no more headaches, no more mental fog... all huge pluses!0 -
I've been told (sorry, I don't have any studies for you) that gluten molecules are too large to be absorbed through the skin and cause an autoimmune (celiac) reaction.
However, an allergy to one of the proteins in wheat - or another ingredient in your cosmetics - can definitely cause a reaction on your skin. I know I react to almonds just on touch, and have had shampoos or deodorants cause painful red rashes.
And of course there is nothing to stop you from having both celiac disease and an allergy to wheat.I'm also glad someone mentioned topical products. My doctor said I was crazy, that lipstick, shampoo and other items could not possibly cause a problem. Yeah well he doesn't have to live with the problems. I've revamped everything I use.
In my humble opinion, the idea that you can't absorb gluten through the skin is a very closed-minded view. Can your skin absorb water? How about toxic chemicals through the skin? How about topical medications and lotions? Skin is not an iron-clad barrier...it is a porous barrier and should be considered as such.
It's true that not everyone has this level of sensitivity, but some people do. Like I mentioned I was doing great with just a GF diet and then started backsliding and eventually eliminations confirmed it. Everyone has to determine that for themselves but if nothing else seems obvious it's definitely worth looking into.0 -
In my humble opinion, the idea that you can't absorb gluten through the skin is a very closed-minded view. Can your skin absorb water? How about toxic chemicals through the skin? How about topical medications and lotions? Skin is not an iron-clad barrier...it is a porous barrier and should be considered as such.
I can guarantee that you can easily have contact allergies. I've had them for over 30 years. There are tons of things in this world that an accidental touch can send my skin into a massive allergic reaction. I'm petrified of any type of cut grass. If they mow the lawn, I try not to go outside. I had a horrible experience as a teen when I went to help my parents by mowing the lawn. My legs were raw for two weeks. My dad forbid me from mowing the lawn. I also have to be careful as some chemicals, creams and other things will set off my skin rashes. I've never tested the contact allergy for wheat but I'm now gluten free so I don't think I plan on messing around with it. Granted, everyone's reactions are different. Some may react only to getting something internally - it seems like everyone is on their own journey to discover what they can and can't eat.
By the way, do not try the gluten free steak at Olive Garden. I tried it today and my stomach feels like it's on fire. Basically, I feel awful. I suspect there definitely was some gluten cross contamination. My friends wanted to eat there so I saw they had a gluten free menu but if the kitchen staff doesn't know what they are doing - they can really mess you up. From now on, I'm only going to eat at Outback. Food was good and no reaction. I felt great afterwards. They make a killer steak. 0 -
The explanation I have heard - and again, I have no expertise in this area, just repeating what I have been told - is that the gluten molecules are too large to be absorbed through the skin. Other molecules that are smaller can be absorbed through the skin.
This may, or may not be true, I'm certainly not going to swear by it, and I avoid wheat products in anything I put on my skin.In my humble opinion, the idea that you can't absorb gluten through the skin is a very closed-minded view. Can your skin absorb water? How about toxic chemicals through the skin? How about topical medications and lotions? Skin is not an iron-clad barrier...it is a porous barrier and should be considered as such.0 -
Hmm. I don't know if it actually has to be absorbed through the skin to cause an external reaction. Wouldn't just the simple contact on the surface be enough? I'm not scientist but I'd be curious about that one.0
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Trying to find some sources that don't just say "I've heard" or anecdotal evidence:
"Update from Dr. Wechsler: Based on the research I’ve seen, the gluten molecule is too big to pass transdermally. It may be absorbed through mucous membranes (inside the mouth, nose, etc) but not through skin. Most skin care products do not contain gluten, and if they are used properly (i.e. on the skin and not on or in a mucous membrane or wound) they should not cause problems. Separately, people who have wheat allergies should not apply products with wheat to their skin, as they could develop a local contact dermatitis. If labels are unclear with regard to exact ingredients, that should be addressed so that consumers can feel fully comfortable with their product choices.
One of only two physicians in the U.S. board-certified in both dermatology and psychiatry, Dr. Amy Wechsler understands not only patients’ emotional states, but also the impact they can have on the outer surface. A specialist in the fundamental connection between the mind and body, Dr. Wechsler literally wrote the book on the subject. A frequent contributor to nationally recognized television programs and magazines, she has a private practice in New York."
http://www.style.com/beauty/beautycounter/2011/12/gluten-free-beauty-have-we-gone-too-far/
"Most celiac experts will admit that while medicine tells them that the gluten protein is too large to be absorbed by the skin, their patients are telling them otherwise. And those same doctors are paying attention. In a recent article for Living Without Magazine, renowned celiac expert Dr. Alessio Fasano confirmed the existence of gluten intolerance and sensitivity saying, “The patients, as usual, were visionary, telling us this stuff existed but healthcare professionals were skeptical.” So I would say, “Hold tight!” The medical community is still playing catch up, but they are getting there."
http://blog.julesglutenfree.com/2011/11/gluten-in-cosmetics/
"However, many are still confused if this means avoidance of gluten in their bath and beauty products. Some experts say the protein in gluten is too large to permeate the skin and be absorbed. However, at this time, there are no studies on the affects of topical gluten exposure, and according to Kenneth Fine, M.D. of Enterolabs, "Gluten sensitivity is a systemic immune reaction to gluten anywhere in the body, not just that entering the body via the gut. Therefore, topically applied lotions, creams, shampoos, etc. containing gluten would indeed provide a source of gluten to the body, and we therefore recommend all such products be discontinued for optimal health.""
http://www.insidecosmeceuticals.com/articles/2009/06/gluten-free-inside-and-out.aspx0 -
"...at this time, there are no studies on the affects of topical gluten exposure, and according to Kenneth Fine, M.D. of Enterolabs, "Gluten sensitivity is a systemic immune reaction to gluten anywhere in the body, not just that entering the body via the gut. Therefore, topically applied lotions, creams, shampoos, etc. containing gluten would indeed provide a source of gluten to the body, and we therefore recommend all such products be discontinued for optimal health.""
http://www.insidecosmeceuticals.com/articles/2009/06/gluten-free-inside-and-out.aspx
That's pretty interesting. I'm surprised there are no major studies on that one. I've always wondered about it. There seem to be a lot of shampoos where they keep adding wheat protein. I even emailed one company and suggested they modify the product to make it gluten free as I was afraid the wheat was why it wasn't helping me 100% with the issue it was supposed to correct. Hmmm.0 -
Iodized salt. Iodine is corn based.
Unless granulated sugar states its cane or beet, the source is likely corn.
I knew about the sugar one. One of the versions of Xylitol that's out there is made from corn - not the birch tree. If you don't have dogs and use that sweetener, make sure it's the Birch one. I'd be worried about the corn sensitivity.
I had no idea about salt. Really? It's corn based?0 -
I alway use dove mainly gluten free now some Kirkland now said it right on the bottle
what to look for on for lotion, shampoos, etc.
BARLEY DERIVED INGREDIENTS
AMINO PEPTIDE COMPLEX
BARLEY EXTRACT
HORDEUM VULGARE EXTRACT
PHYTOSPHINGOSINE EXTRACT
WHEAT DERIVED INGREDIENTS
AMP-ISOSTEAROYL HYDROLYZED WHEAT PROTEIN
DISODIUM WHEATGERMAMIDO PEG-2 SULFOSUCCINATE
HYDROLYZED WHEAT GLUTEN
HYDROLYZED WHEAT PROTEIN
HYDROLYZED WHEAT PROTEIN PG-PROPYL SILANETRIOL
HYDROLYZED WHEAT STARCH
HYDROXYPROPYLTRIMONIUM HYDROLYZED WHEAT PROTEIN
STEARYLDIMONIUMHYDROXYPROPYL HYDROLYZED WHEAT PROTEIN
WHEAT AMINO ACIDS
WHEAT BRAN EXTRACT
WHEAT GERM EXTRACT
WHEAT GERM GLYCERIDES
WHEAT GERM OIL
WHEAT GERMAMIDOPROPYLDIMONIUM HYDROXYPROPYL HYDROLYZED WHEAT PROTEIN
WHEAT PROTEIN
WHEAT (TRITICUM VULGARE) BRAN EXTRACT
TRITICUM VULGARE FLOUR LIPIDS
TRITICUM VULGARE GERM EXTRACT
TRITICUM VULGARE GERM OIL0 -
Sigh. I feel like I have to create a cheat sheet to carry around with me.0
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Additional intolerance are sometimes temporary as your body heals from gluten. I couldn't eat eggs or dairy for a year, now I'm fine, but body just needed to repair so it could properly digest them again. However, sometimes going GF allows your body to show symptoms for other intolerances, ask your doctor about maybe doing an elimination diet and see if that helps. I really would suggest just going without some things for a few months and then try it again if it doesn't take in a year then I'd accept it, but a year isn't that long to go without.
Regarding skin contact, I know I can't handle flour, breathing it in makes me sick and that's my issue, as for touching. I know some people have a skin reaction to wheat/gluten so there is always that. I don't know that it can be absorbed through the skin but having it on your skin is going to cause issues.0 -
I don't think about my skin absorbing it as much as I think about thing I eat or may touch. Like Lipstick or lotion on my hands thing like that.0
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Yes! I think part of it is that in the process of becoming gluten-free, you become more aware of how every food affects your body. You might have had those intolerances all your life, yet not noticed them until you cleared out the big one. Also, certain types of physical or psychological trauma can change your body's tolerance to certain foods. Allergies can also develop at any time in your life.
The other intolerances I have are: lactose, yeast, other grains, and high amounts of fructose. Lactose intolerance started happening right after I last got gluttoned (in June).
The other intolerances happened soon after I experienced a neurological trauma earlier this year. I feel that the trauma is what gave me Celiac disease and a host of other intolerances, but I'd been gluten-free before then.0
