Gluten Intolerant - but not Coeliac x2

p.s. that info came from: www.allallergy.net

Researchers have found that other foods may cross react with gluten antibodies. Practitioners suspect these other cross reactive foods may keep gluten antibodies running high even on a strict gluten free diet, or they may react on their own and produce symptoms similar to the gluten free diet.Foods believed to cross react include wheat, barley, rye, corn, soy, milk, eggs, yeast, coffee, sesame and chocolate, and in some cases, oats.Even some non gluten grain substitutes may rarely trigger reactions in a few people, including buckwheat, quinoa and millet. Buckwheat is quite fibrous and can cause diarrhoea in some people too. Oats have a protein, Avenin, that is very similar to the gluten protein and one in 20 people react to it. :)

bumping for jacb23

There are so many products and recipes out there that can have "hidden gluten" in or can be classed as "low gluten" and people may still react to these.
A non-Coeliac gluten intolerant person may very well react badly to something a Coeliac can tolerate.We are all different and I found the best thing was to figure out what I reacted to and just made sure I didnt have any of that particular thing.Im hoping this thread will help those who arent Coeliacs or those who are trying to work out what is going on with them.

HI, any clues to what perservatives to watch out for.

Taken from:http://www.foodintol.com/
"Around ½% of the world's population is Celiac. This means ~1 in 200 people.
However new evidence shows Non-Celiac Gluten intolerance is around 30 times more prevalent. Up to 15% of people or 1 in 7 are Gluten Sensitive and suffer the same symptoms. These are people who test negative or inconclusive for Celiac Disease. They are known as Non-Celiac Gluten Sensitive (NCGS).
Many people suffer from headaches, mouth ulcers, weight gain or weight loss, poor immunity to disease, and skin problems like dermatitis and eczema.
But the common and well-known Gluten intolerance symptoms are gastro-intestinal (diarrhoea, flatulence, bloating etc.).
Also associated are miscarriage and infertility and malabsorption problems like anaemia.
All Gluten intolerance is easily identified by an Elimination Diet. However many people turn to blood tests as a first investigation. Because the most common test for Gluten intolerance is still the old-fashioned Celiac test (blood tests and intestinal biopsy), most Gluten intolerant people return a 'negative' or inconclusive test.That's not surprising because Celiac Disease is a very small part of Gluten intolerance".If your CD tests come back negative ask for the IgG-gliadin and the IgA-gliadin ones. :)

My MIL was diagnosed for most of her life with IBS. They think she had what my husband and daughter have - NCGS with a load of other food sensitivities. She died at age 54. All related. I am just thankful that we started to put it all together and got my two tested.

Hi kathnleen876.Around 20 years ago doctors told me I had IBS. It wasnt until I saw a Medical Herbalist who put me on the gluten free diet that I came right.The first thing I noticed was affecting me badly was red meat.Once I stopped eating anything with gluten in it I noticed a big improvement.I also had to cut out cows milk and after that vegetable gums.I found I had to be careful with high fibre foods and only have a small amount at any one time. Everyone seems to be different and have different foods they react adversely to. Hopefully this will help.I will bump up the *Gluten Free Hints and Tips* thread for you to as it has a lot of information you may find helpful too :)

Avoiding "hidden" gluten can be tricky.There are lots of "words" manufacturers use so they dont have to use the actual words of the ingredients in their products.Examples:Some American products call wheat - corn.MSG can be called: sodium glutamate, hydrolyzed vegetable protein, or even whey protein.Others to watch are: "natural flavours", dextrose, annatto colouring and caramel colour 150c. According to the Coeliac Society website even the smallest amount of gluten can be harmful so it pays to be careful :)

Taken from the book Take Control of Your Health by Elaine Hollingsworth: Grain growers have exacerbated the gluten problem by increasing the amount of gluten in wheat by 50 percent through genetic selection.This was done to make grains eaier to cultivate and harvest, and to facilitate baking. This change benefited bakeries and the USDA, but it created an epidemic of gluten intolerance and coeliac disease.
People with diabetes should avoid grains, (as should those with high blood pressure, high cholesterol and high homocysteine levels),grains metabolise rapidly to simple sugars and disrupt insulin levels.
Grains also raise triglyceride levels which makes a risk factor for coronary heart disease.
She also says that gluten intolerant people need to supplement with magnesium, zinc, vitamins D and K and pay lots of attention to bone health (osteoporosis). Interesting food for thought :)

Apparently when gluten is put into a petrie dish with human internal organs, the gluten damages the tissues. Thats a good reason to avoid gluten.Take care with alternative grains too, they may not contain gluten but can have their own problems.For instance Millet can affect the thyroid.Avoiding gluten and dairy can help people suffering from lupus remain symptom free (this info was taken from the same book mentioned in my post above).

If your doctor thinks there is no research to support gluten sensitivity that is not celiac disease, three new scientific abstracts published in a Journal of Pediatric Gastroenterology and Nutrition supplement and presented at the annual NASPGHAN pediatric gastroenterology scientific meeting in mid-November might change his or her mind. Leading gluten researchers Alessio Fasano, MD, of the University of Maryland Center for Celiac Research was involved in two of the research reports, and Rodney Ford, MD, of the Children’s Gastroenterology Clinic in Christchurch, New Zealand, authored the other :)

herika. I often lurk in here and read your posts. I'd like to tell you what a wonderful job you are doing.

I know that Dr Ford is a trailblazer and, therefore, has to shout long and loud to anyone who will listen. Eventually his research and findings will stop falling on deaf ears and there will be a sea change of opinion among his peers.

In the meantime, for anyone who suffers from dietary related illness, he is a beacon and it is these people who, like you, will quietly take on his message of hope and set about making the necessary dietary changes in order to be able to live as nature intended - free from pain, full of vitality, intellectually vigourous, and without constant tiredness and drowsiness.

ahhhhhhh buzzy, I wish I had the same command of the English language that you do!Thanks for your comments.The reason I post this info is in the hope it will help. I also read your posts and have learnt a lot from them. Thanks again, and all the best to you :)

herika. I often lurk in here and read your posts. I'd like to tell you what a wonderful job you are doing.

I know that Dr Ford is a trailblazer and, therefore, has to shout long and loud to anyone who will listen. Eventually his research and findings will stop falling on deaf ears and there will be a sea change of opinion among his peers.

In the meantime, for anyone who suffers from dietary related illness, he is a beacon and it is these people who, like you, will quietly take on his message of hope and set about making the necessary dietary changes in order to be able to live as nature intended - free from pain, full of vitality, intellectually vigourous, and without constant tiredness and drowsiness.

"Even Coeliacs have to be very careful: 'A breadcrumb won't hurt someone with coeliac disease'....MYTH.
Even very small amounts of gluten can be toxic to people with coeliac disease. Taking sensible steps to avoid cross contamination with gluten is therefore important.

Top tips include:
keep cooking utensils separate during food preparation and cooking, avoid frying food in the same oil that has previously been used to cook gluten containing foods, use a clean grill, separate toaster or toaster bags to make gluten-free toast, use separate breadboards and wash surfaces thoroughly". All this information was taken from the NZ Coeliac Society website.
Unless all gluten is avoided the body wont be able to heal and symptoms wont go away.
Im hoping this thread will help people so they can be healthy and enjoy life :)

If you have gone onto the gluten free diet but are still having symptoms re check the labels on everything.Check for "hidden gluten".If you are still having problems you may have to look at other foods.A lot of gluten intolerant people often cant have other foods as well, for one reason or another, such as dairy products, corn, red meat, and citrus etc.Also a lot of medicines have gluten and dairy products in them as well as vege gums etc. It can take a lot of nutting out but well worth it if you can figure out what is causing your symptoms so you can stop eating it and be healthy again. :)

"Even Coeliacs have to be very careful: 'A breadcrumb won't hurt someone with coeliac disease'.MYTH.
Even very small amounts of gluten can be toxic to people with coeliac disease. Taking sensible steps to avoid cross contamination with gluten is therefore important.

Top tips include:
keep cooking utensils separate during food preparation and cooking, avoid frying food in the same oil that has previously been used to cook gluten containing foods, use a clean grill, separate toaster or toaster bags to make gluten-free toast, use separate breadboards and wash surfaces thoroughly". All this information was taken from the NZ Coeliac Society website.
Unless all gluten is avoided the body wont be able to heal and symptoms wont go away.
Im hoping this thread will help people so they can be healthy and enjoy life :)

In the book, Take Control of Your Health and Escape the Sickness Industry, it says that establishment medicine considers Lupus incurable, but says it is often caused by gluten.Apparently a doctor Jonathan Wright was visiting Australia in the 1980's and Dr Christopher Reading, of Sydney, showed him proof that 100 of his patients who had "incurable" lupus remained symptom-free for five years, after eliminating all gluten grains, as well as dairy.I wonder if anyone knows someone who has been successful in this regard ?

In the book, Take Control of Your Health and Escape the Sickness Industry, it says that establishment medicine considers Lupus incurable, but says it is often caused by gluten.Apparently a doctor Jonathan Wright was visiting Australia in the 1980's and Dr Christopher Reading, of Sydney, showed him proof that 100 of his patients who had "incurable" lupus remained symptom-free for five years, after eliminating all gluten grains, as well as dairy.I wonder if anyone knows someone who has been successful in this regard !

Some researchers say other foods may cross react with gluten antibodies.

Practitioners suspect these other cross reactive foods may keep gluten antibodies running high even on a strict gluten free diet, or they may react on their own and produce symptoms similar to the gluten free diet.

Foods believed to cross react include wheat, barley, rye, corn, soy, milk, eggs, yeast, coffee, sesame and chocolate, and in some cases, oats.

Even some non gluten grain substitutes may rarely trigger reactions in a few people, including buckwheat, quinoa and millet.

I don't know if this is relevant to the cause but it is very interesting to note that those who are gluten intolerant very conscientiously try to avoid gluten by substituting gluten free grains so they can continue to eat bread, pasta and baking. The result of doing this is that you are probably going to become allergic to starches/carbohydrates as well. This would probably account for why some may 'cross react'.

The better thing to do to prevent this occurring is to try very hard to actually eat as few grains of any sort as you possibly can. However, this is extremely difficult for some people to wrap their heads around.

I think you may be on the right track buzzy.When I first went onto the GF diet I couldnt eat any type of baking or baked foods or my system would play up (even though I used GF flours to bake with).I just couldnt figure it out, all I knew was any baking would upset me.So because of this I didnt have any baking for around 12-15 years.

I find I can have some baking now, but Im so used to not eating it, and I always have a good breakfast that keeps me full to lunch time, I generally dont have any!I like to have some sort of fruit at afternoon tea time, but will sometimes have a plain rice cracker with some cheese and tomato or cucumber or something.

I found it better not to try to 'get my head around it' but just accept it and do whatever I had to do to be well.I think your idea of eating a few grains of any sort may be okay for me to try now.Thanks for that :)

I don't know if this is relevant to the cause but it is very interesting to note that those who are gluten intolerant very conscientiously try to avoid gluten by substituting gluten free grains so they can continue to eat bread, pasta and baking. The result of doing this is that you are probably going to become allergic to starches/carbohydrates as well. This would probably account for why some may 'cross react'.

The better thing to do to prevent this occurring is to try very hard to actually eat as few grains of any sort as you possibly can. However, this is extremely difficult for some people to wrap their heads around.

Gluten Intolerant - but not Coeliac x2

Related Topics