Anyone gluten-free and dairy-free?

I have been gluten free for the past four years due a severe allergy. Dairy I don't have any issues with, however, I do know that sometimes a gluten allergy can lead to other food allergies, including dairy.

The important thing with going gluten free is knowing all the sneaky places gluten can be found. Things like soy sauce, oats (unless they actually say GF on the package), sauces/gravies, spice blends -- there's a lot of places where gluten can be hiding that you don't realize.

So if you truly want to cut all gluten out for the next two weeks, stick to clean whole foods -- meats, fruits and veggies, eggs -- and very minimal processed foods, unless they specify they are certified GF.

If you have any specific questions feel free to PM me!

I eat low gluten and low dairy due to IBS and lactose intolerance. An easy way to find meals online I’ve found is to search for paleo recipes and then add a side of rice or potatoes (I do not eat low carb). I eat eggs or oatmeal for breakfast, and drink cashew milk occasionally in my hot chocolate or cereal. Dinner is usually meat+starch+veg. I have found it’s simpler and more satisfying to eat naturally gluten/dairy free foods than to find replacements. Like sorbet rather than coconut milk ice cream (tastes weird to me idk). Or a tomato based sauce instead of a cream sauce you try to sub coconut milk in and it turns out bad. The two exceptions are Barilla gluten free spaghetti and La Brea or Udi’s gluten free bread. I don’t buy many of these products because they are expensive. Rice cakes are a great alternative, and I eat a ton of peanut butter. Add me if you want, but I am not allergic or celiac so you will see some gluten foods or cheese in my diary occasionally.

Also, I had horrible withdrawal symptoms from cutting gluten and dairy from my diet cold turkey. Not sure what your issues are, but let your doctor know if you get worse. There are some interesting articles about that if you do have issues.

Problems with foods are really horrid. I have a couple of thoughts, your doctor said gluten and diary free for two weeks, it can take three to six months to feel benefits of no gluten for some its way longer. The body often needs time to heal, then any slip can take a very long time to repair. Dairy free, I was easier within 48 hours though those with a proper allergy can take longer, in the region of 3 months, we are all different.

Its absolute madness for you still to have a yoghurt when dairy free, I think the lactose is used up in the process of making yoghurt though you would still be having the casein, the protein in dairy. It is the most frequent problem with dairy out numbers those with lactose intolerance by far. Casein comes in 4 forms, bovine dairy is type 1 dominant, goat and sheep is type 2 sominant, type 3 and 4 are present in all milk but at a much lesser level. Type 2 is closest to human milk. The lady who uses sheep and goat cheese might be benefiting from the t2 casein. Pre biotics come in other forms, please visit a health food sore or look on line for products you should be able to find on the high street. It is now possible to have A2 milk which is designated by testing the cattle. Some heards lived in isolation in historic times and became type 2 dominant, like Guernsey cattle, though subsequent interbreeding muddied the water necessitating testing.

To the lady who sufferes has many problems with fruits and veg. Many doctors do not know of Salicylate Intolerance, except in the form of overdose of aspirn. Its a complicated issue. To generalise salicyalte is prodiced by plants to protect themselves from moulds and mildews, our systems should eliminate it but some of us acquire difficulties. There is/was an e-book by Sharla Race, Food can Make you ill. It covers salicylate, oxalate and other food intolerances. There is work by an Australian Hospital, the Royal Prince Alfred or was it Albert, Anne Swane Etal produced the initial work. The Food intolerance Network, restrictions did not touch my symptoms. There is also histamine intolerance, it can be discribed as an issue of decaying food only many who eat meats can only tolerate fresh rather than hung, it is also present in some fruits and veg.

My issues stemmed from antibiotic use which contributed to yeast overgrowth and subclinical thyroid issues, (Hashimoto's) Its the most common form is only diagnosed by testing for antibodies which doctors don't tend to do. It also presents with symptoms and normal thyroid numbers which are not seen as problematic so no more testing.

I did have an issue because the local endocrinologist disagreed with the Regional Professor in Immunology that salicylate sensitivity/intolerance is a thing so I was prevented from working with this eminent man and was forced down the alternative root. I turned to a BANT Registered Nutritionist, only available in the UK but I'm sure there will be other registrations who could help others outside Britain.

Once i found digestive microbes which do not increase histamine levels and addressed the loss caused by antibiotics, cut out sugar, did my dairy free, improved my liver function chemical elimination pathway and achieved alternative thyroid treatment my dietary issues have reduced. Along the way I discovered some digestive enzymes formulated to digest salicylate because my foods were far too few, I use a brand which provides one all inclusive product which covers all possible enzymes, primarily dairy and gluten. I now have my life back.

I hope I have give some areas for personal research. Not all doctors know enough to advise. Do what is right for yourself, question and research for yourself.

I have celiac disease and lupus. After a year of being gluten free I figured out that I couldn’t have dairy anymore, and then a few months later I figured out that I couldn’t have corn, rice, and oats either. So I’ve been on Paleo since then, around August. I pretty much eat a lot of fruit, steamed veggies, meats, eggs, and nuts. I’ve tried making my own bread, which honestly wasn’t bad when it was just gluten free, but baking seems to be giving me a lot more trouble since I’ve switched to Paleo. I didn’t realize until after I cut out all the grains how prevalent corn syrup and cornstarch are in things that you wouldn’t think would have it.

Instead of pasta, you can get a spiralliser and use zucchini or carrots in it to make veg pasta. Brown rice is gluten free, as are sweet potatoes. Quinoa is GF. A lot of GF peeps have probs with oats so i wouldnt go there. I use an organic brown rice GF, dairy free bread by Vernedi Six Seed (its only good toasted lol). As for dairy, unsweetened almond milk works for me, plain coconut yoghurt. Check the labels on things like baked beans, ready made burgers (whether vege or meat) - heaps of stuff have gluten or dairy added. For dressings I just use olive oil, balsamic, garlic, avacado, salt, pepper - blended in any combo you fancy. Many store bought humus has GF written on the label but you have to check for added cheese product.
Obviously nuts, seeds, beans, lentils are GF.
People often think of digestive issues, but these days, gluten gives me more of a brain/cognition/foggy problem.
I think im lucky that recently ive been able to have milk and heaps of it - problem is I only like whole milk and ive gained weight hence on MFP. Apparently body builders use whole milk for a gain strategy!

shaumon is right, looking into proper testing is best. I'm not up on gluten reactions because they were not affecting me. I know from the experience of a granddaughter one has to be eating gluten in order to show your reactivity or not to the substance. Her reaction was to soy. That does not sound too bad but as it is glibly put into all manor of prepared foods and she was a teenager, doing like her mates at the time she was rather uncomfortable. The more I think about all this, I know you should try to find a more switched on medic. The very last thing you want to do is achieve some relief of your symptom only to have to bring them back at a later date.

Our international society needs more experts in the increasing issues of food and environmental sensitivities, as well as this the worldwide medical profession should be required to keep up to date with the growing body of science so they can direct us into the best part of the system for us to achieve good health. General medicine tends to be happy to put plasters over many symptoms of ill health (big pharma pills which do not always enable the body to right its inappropriate reactions) rather than do as those of a Functional persuasion do, consider why this symptom is happening, then addressing the cause/deficit to achieve better natural functioning. I was fortunate to find Nutritionist with functional training who through blood and urine testing was able to turn my life round where General UK Medicine had been systematically uninterested in the individual and therefore incapable because for those over here with certain endocrine issues there is a one size fits all approach, only one size never fits everyone. I want better for everyone who is suffering.

I doubt if any of you have heard of the site, "Eat Meat Drink Water". This site supports only eating meat saying all the vitamins and minerals are there in the diet provided by the protein in the meat and fats. There are a surprising number of people who find relief this way. Its especially good for those with rarer reactions to natural chemicals within fruits and veg.

All the very best, find a specialist and be tested for all possible causes, its expensive but makes real sense.