Effects of gluten intake?: After a long... - Gluten Free Guerr...

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Effects of gluten intake?

Aghu
Aghu

After a long while, i’ve taken the plunge and started to have some gluten containing food(as my gastroenterologist suggested, as my tests hadn’t given any clues indicative to coeleac -but i’d cut off gluten long since, how would they really). I’ve been having 4-5 spoonfuls of rolled oats each day. Question is, would the triggered reactions manifest themselves in obvious ways if i have coeleac or gluten intolerance. Pain, a quick turn in bm toward d, nausea etc? I’m not overtly worse than i usually am. Or can it actually take some time before i notice changes?I’ll probably pack up and move to ibs forum and continue eating some gluten without going high fodmap.

Thank you

13 Replies
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Hi Aghu

It may be that eating rolled oats is ok for you (as it is for some coeliacs). You could try eating some wheat bread to get more of a full gluten exposure, and see if that affects you? I would have thought that you would have a fairly quick reaction if the oats did not suit you.

Aghu
Aghu
in reply to Penel

I went ahead last night, before seeing your answer, and ate a plain white sourdough roll. Even it’s being low fodmap is questionable as I don’t think it’s very likely to have been proved long enough (woolworths’ own bakery bread). But. It must be a good 80-90 gr. I don’t feel particularly bad. No d or anything, no ache...

Indicative to a possible fact that gluten doesn’t affect me that bad per se? ( I’m thinking of hypersensitivity to fodmaps but actually nothing about gluten)

I’ll keep at it for a while. Later moving on to a proper sourdough bread that’s definitely low fodmap.

Thank you

Penel
Penel
in reply to Aghu

Good idea to increase the challenge gradually. My reaction to gluten takes about 8 hours to show itself, as Suit has said, it can vary from person to person.

People are different.

Some react instantly, others need a build-up time. A few lucky ones will never have a symptom at all, but their guts will be damaged anyway.

I advise you to check out histamine intolerance and such too, since you have major food issues.

FODMAP is for Carbs

Aip anti-inflammatory diet.

Low histamine is for biogenic-amines intolerance.

Quite a few are sensitive to salicylates or oxalates too.

There's a free app that can be helpful too, with a few different types of intolerances. You can check out what foods you react too and what they are high in. (all I can eat)

Suit
Suit
in reply to Suit

Like cauliflower is a no on fodmap.

But ok for histamine and salicylates.

Blueberries are No on salicylates, but OK on fodmap and histamine.

Leftover food are NO on histamine, but ok on the others. (or processed foods.)

Aghu
Aghu
in reply to Suit

I’ll get back to this page later to check all these things out but just a quick response about something that’s struck my attention.

My intolerance to leftover food has been a mystery to me especially since few years ago. Altough i’ve always been so careful to heat it up/microwave it throughly and keeping it waaay less for what would be acceptable for others.

Example (concerning especially chicken). I’m making a stock, it’s ok right after cooking, it’s not ok next day from the fridge. It’s not ok to thaw and use from the freezer. Soup. Fine if i have it after cooking. Goes into fridge. Eating it next day causes unmistakeable reactions despite all my precautions. One of those things i’ve never been able to find any answer to. Histamine... now it’s been few years since i’ve cut it off, but i’ve used ‘anti histaminic’ allergy tablets (against my exceptionally severe pollen allergy) for many years. Perhaps 15 perhaps 20. That’s what sprung to my mind now when i saw this reply.

Weird. Creepy indeed. I’ll be inquiring this for sure.

My issues with leftover food has certainly not been limited to chicken though.

Suit
Suit
in reply to Aghu

No, all leftover is bad.

Unless put into fridge (maximum 4 degrees) and not heated or quick heating a short time afterwards.

Histamine and other biogenic amines are being made from amino acids as soon as its above freezing point. They love warm temperatures.

There's a lot of food and medicine to avoid too. And antihistamines can worsen the reactions over time.

You can check it out with a blood test for DAO, but dao isn't the only cause for HIT.

and if you want a more extreme challenge try wholemeal bread......

Aghu
Aghu
in reply to jox1

Wholemeal is always a higher fodmap. I would steer clear of that territory really

I am Gf do to IBSC and I know when I get a hold of it I am in pain most of the time

Now there are times I am ok with a little

This is where I listen to my body

Something to look at also are lectins. In lots of foods and can mimic some coeliac symptoms. Gluten is a lectin. I'm exploring lectins as seem to have gluten reaction to previously ok GF foods, so not sure if it's lectins or gluten cross-contamination. If you are defo not coeliac after all tests, check out lectins.

Aghu
Aghu
in reply to Mise

I had first read about lectins in this book ‘the plant paradox’. I’m in no position to claim the accuracy of the findings there but my hunch is that’s they can’t have such an overwhelming effect on such a majority of people who’re exposed to them. On the other hand, my diet is already so restricted that there literally wouldn’t be anything left to eat if I started to paying attention to lectins. It’s a bit of a grey area really, which should probably be the last thing to look at in case of mysterious reactions of which reasons one doesn’t have any clue of. (Which is pretty much in line with your suggestion)

Mise
Mise
in reply to Aghu

Lol - I hear ya! I'm now on lectin avoidance diet in addition to GF and can confirm that the already diminished pool of food items is greatly reduced. I had to do something as my joints are starting to fall apart so bit of a radical approach to a rapidly deteriorating situation. There seems to be some logic in the lectin approach, and find the key lectin foods don't agree with me anyway, but not sure it's the golden answer it's claimed to be. Lots of lectins destroyed in cooking process if foods prepared properly so maybe some bad science in the Plant Paradox. I agree, it is a bit of a last chance saloon. Only thing I've acheived on it so far is to lose weight that I didn't really have to lose in the first place.

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