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Discussion Starter · #1 ·
Question..........

A friend of mine has Celiac disease (an allergy to gluten) and recently I have been having some (a lot) of stomach distress. Many of the symptoms are the ones associated with Celiac disease and at one time, I had gone to a nutritionist and she said I may have some sort of allergy to gluten (wheat products). Anyway.........I guess my question is....has anyone on the board had any problems with allergies to gluten? How did you figure this out? How hard was it to give up wheat products? I am flipping out..........I don't like sweets and breads are the one thing I love! I had a hard enough time with dairy......and now it's gluten? HHHHHHHEEEEEEELLLLLLLLPPPPPP!
 

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Discussion Starter · #2 ·
Sorry smaurer, I got nothing for you, but......

why is it that so many people have allergies to gluten I wonder?
 

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smaurer --

My grandmother has celiacs and I know entirely too much about it for my own good. You can make gluten-free breads. At first they're a bit dense, but after you practice they get better. And the gluten-free pretzels are really good.


But don't overreact. Since it's genetic and it runs in my family, I freak out a lot because I have a really sensitive stomach. So do my cousins -- we all have trouble eating, but so far only one person has been diagnosed. Generally you need a biopsy, and even if you have that done, they may not catch it until the 12th time they check.

Here's the link for the Celiac Sprue org:

http://www.csaceliacs.org/

They're a great resource. There are lots of mail order places for gluten-free products, and I can get those to you if it ends up you need them.

Basically, if you're absorbing nutrients, chances are you don't have celiacs. Sometimes it takes a while for the villi (spelling?) to completely become useless, though, so you could have it and not have all the symptoms yet. Umm... here's a link regarding diagnoses:

http://www.csaceliacs.org/diagnosis.html

Have you talked to your doctor about this possibility? They often don't check for it unless you ask. I know two people out here other than my grandma with Celiacs... it's manageable. It just takes practice, like all diet changes.

CuÃ*date.
 

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I don't know much about celiacs disease, but I've recently turned to a gluten-free diet as well, because I've heard it helps with acne and I'd try everything to get clear skin (what can I lose? it's worth a try). I'm not a big fan of bread, so I don't have any problems with that, but I know they sell gluten free products (flours, pancake mixes, etc.) from Bob's Red Mill.

I'm lucky, my two favorite grains are gluten free: brown rice and millet


I hope this works out for you, and I also hope that you're just overreacting and that it's not celiac desease but just a sensitivity. Speaking of sensitivity. That could be it, you don't have to be allergic to be sensitive to certain foods. Well, anyways, good luck!
 

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Discussion Starter · #6 ·
actually, you do have to be allergic to be sensitive to foods because all an allergy is is a sensitivity to substances like food, pollen, etc... pet dander.....

 

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i have a wheat intolerance, though i can eat products like spelt and oats, and i don't feel sick, like i do when i eat wheat and high gluten products..

for me it was not hard to give up, because i could still eat things like spelt and kamut. i don't eat very much of it, i'm mostly gluten free, but barley flours and oat flours are very good too.

i would make sure that gluten/wheat was really the problem first, before cutting them from your diet... maybe a blood test? or some other allergy test? you could ask the nutrionist about it..

hope it works out.
i have a very sensitive tummy too.
 

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Discussion Starter · #9 ·
hi, i am gluten intolerant, which is also called celiac disease.

how i figured this out? well, endless years of stomach aches, bloting, nausea, diarrhoea. a visit to my doctor and a nutritionist suggested that gluten might really be the culprit. so what i did was an elimination diet. like, eat something containing gluten and observe what happens to you, how you feel. (it would be good to keep a food diary for about a month or so) if u feel sick, eliminate that food, try a gluten free alternative. (there are many many gluten free breads, spaghetti etc) if you have none of the similar symptoms as when you ate the gluten version, then you're probably intolerant to that particular food.

i've learned that it's all a matter of being attentive to your body, listening to the signals it gives you. doing so, i realised i was not only gluten intolerant but also intolerant to soy milk (only the milk, not to other soy products, thank goodness), and some nuts and seeds. maybe that sounds really pathetic but i rather not have any of those if i can feel good and not sick all the time.

i did not find the transition to gluten free foods hard at all. well, to be fair i am not crazy over spaghetti. and i can do without bread. i assume you are in the UK or US so there should be a huge variety of gluten free foods, which will make the transition really easy and FUN. i had a great time trying out gluten free alternatives when i was still in london but now that i have returned home since i have graduated, i don't have the luxury of experimenting so much as we don't really have food targeted to the celiacs here.

someone asked why so many ppl are intolerant to gluten. well, in my case, i am quite sure i am intolerant to so many foods cos i used to have an ED and did not eat much at all, and initially i had problems even digesting normal foods. i won't be surprised if all my digestive problems stem from my ED.

for others, well, some ppl say it's cos a lot of us tend to eat foods in huge quatities and it's too much for the body to take and thus it creates an intolerance to certain food. some say it's cos of GM food. who knows.
 

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WildOats Market used to have a page on their website about gluten intolerance listing all sorts of products they carried that could be substituted for products containing wheat. They took this down--I don't know why. But stores like Wildoats carry an amazing variety of foods that are gluten free.
 

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It´s still unclear, whether it is celiac disease or some allergy.

People with celiac disease often have antibodies against gliadin, and so this could be a first test to make sure. If it´s an allergy, then you could see a specialist, who tests allergenes. With food intolerance you have to start with a bland diet and addone item at a time to see how you react (elimination diet). Kamut, which is an old form of wheat, barley flours, and oat flours contain gluten as well as wheat! I don´t know, what spelt is.
 
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