| cyclechic
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Thanks to starting SB in Sept I have solved an asthma dilemma I have been doctoring for (and spending mega bucks on) for the last 3 years.
I finally put 2 and 2 together after going off all grains for P-1 then hearing that oatmeal and whole wheat exacerbated someones asthma
I then stayed off all grains again for 2 weeks, then started introducing them back in one at a time.
Oatmeal is a definate out, whole wheat, flax, barley can be tolerated occasionally
Here is my dilemma - all the good "healthy" grains I have switched to I can't have.
Corn is not a problem, nor is rice. White flour also seems ok :( - so it must be something in the bran although I have not narrowed it down all the way.
I have since quit eating all pastas, breads ( except ezekial bread made from sprouts seems to be ok) and anything made w/ flour of any type.
My breathing is much better but my diet seems really limited
SOOOO I have substituted an occasional 100% corn tortilla for a sandwich wrap and have been eating brown rice cakes. I know the tortillas are not SB recommended.
In casseroles or soups that call for barley or pasta I have been putting in beans. I can live with that and actually like it better.
Has anyone else out there had to cut wheat out (anyone w/ celiac disease?) and how have you coped and still stayed on SB?
the substitutes for wheat flour are often rice or potato flour - definately not SB
Any suggestions appreciated |
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Tue Feb 06, 2007 10:16 pm |
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| lorka150
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I have celiac disease, but if you can tolerate white flour, this is a different situation. Also, you mentioned small amounts were okay. Lastly, flax is a seed, not a grain (for what it is worth).
You have to apply your new choice of diet to your lifestyle - whatever that might be.
Regarding the issue at hand, my grandmother cannot tolerate whole grains, either. She can only have 'white' stuff - bread, rice, and so forth. It is a symptom of her hypothyroidism.
There are other grains you haven't mentioned. Have you tried them? Kamut and spelt both are wheat-free, quinoa and amaranth are wheat and gluten free. Although, these still might bother you as they are whole grain and not 'white'r.
Re: the tortillas, cakes and flours, first you need to see what you can and cannot tolerate. There are a million flours out there that are wheat and gluten free other than potato and rice.
If you want to eat rice cake and tortillas, that is your choice. Adjust it to your lifestyle - just choose wisely. Myself, my family, who have done this diet (loosely used), ate anything we wanted in moderation, just following basic guidelines. Many individuals feel that cannot work for them - they need structure - others can.
We eat corn tortillas here often. We eat bread and grains often. We eat rice often. Not one person has gained back even any sort of weight.
Hope that helps some. |
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Tue Feb 06, 2007 11:25 pm |
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| Maryone
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| Just wondering what are the symptoms of a wheat/flour/gluten allergy? I've had some respiratory problems lately and some skin problems too since I changed my lifestyle with SB. I have an appointment with my doctor in about 2 weeks and i'm starting to think that I should get tested for some of those food allergies. |
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Wed Feb 07, 2007 7:22 pm |
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| lorka150
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| Celiac disease and allergies are different. Celiac disease is an autoimmune disorder. If you're having resp. issues, that's more likely an allergy. I would speak with your doctor, google the other stuff first for info (try celiac.com or celiac.ca for the basics on the disease, and just google the allergies if you are interested). He could do some bloodtests. Just dont stop eating the foods or if it is celiac, you'll show up negative. If it's food allergies, get bloodwork done. |
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Wed Feb 07, 2007 7:28 pm |
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| jnclelland
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I want to echo everything Lorka has said; I've been gluten-free for about a year and a half, and a long list of symptoms that I didn't even realize were symptoms have gone away. (Severe rashes and mild asthma, just to name two.) That said, I was never positively diagnosed with anything; it was my acupuncturist, of all people, who told me I needed to give up wheat and dairy. All "official" medical tests came back negative, but after a week off wheat and dairy (which eventually led to me giving up all gluten) I felt like a different person, and I've never had any desire to go back to them.
So, if you want official test results, keep eating gluten - and lots of it! - until you get all the tests done. But regardless of the results, you've got nothing to lose by trying a gluten-free diet for awhile. I get most of my SBD grain servings from brown rice, quinoa, and a yummy gluten-free bread mix that I buy online. (It's not technically whole grain, but it's close, and it works for me.) The wonderful thing about SBD is that I'm eating a lot fewer grains than I used to anyway, so I actually have to do less gluten-free substituting in my diet than I did before.
Good luck! :)
Jeanne |
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Wed Feb 07, 2007 7:40 pm |
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| cyclechic
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thanks for all the suggestions :)
I don't have celiac disease but I knew those that do know how to work around all the wheat products and I was hoping to be privy to their font of knowledge
I don't get rashes or any other symptoms I just get a constant tightness and wheeziness in my right bronchi (just the right - go figure)
- I have had xrays, cat scans, sit in the bubble and blow, blow, blow, you can do it ! more, more, more, plus the full blood testing, surface skin pricks and deeper injection pricks. I have been given nasal sprays, advair (at $75 a month AFTER insurance) singulair ($1 per day) albuterol, clariton. None of it helped the feeling or diagnosed the grain allergy (I am VERY allergic to wheat and barley dust and pollens but I already knew that :roll: )
It sounds like to check for a food allergy it is opposite of getting checked for celiac. for celiac it sounds like you keep eating the suspected food until being tested while for a food allergy you cut it out
A lot of food allergies don't show up in blood tests because at times they are not considered "true allergies" in the clinical sense. So the standard practice is for 2 weeks you quit eating everything that has the suspected food/foods in it. (you REALLY have to read and know your labels and all the wierd names it can fall under)
If it isn't a life threatening allergy you then add one food back a little at a time and carefully watch your reaction, increasing the amounts until A. you have a reaction B. you have the all clear that you aren't going to react to that food (I did a trial with dairy and found it didn't affect me- be careful switching to soy because sometimes soy is the problem too)
It seems to be hit and miss and obviously it is - I go to a very well respected allergist/immunologist and he couldn't figure it out. It took P-1 of SB to get to the root of everything
Also this just started about 3 years ago when I was 47 before that I was just fine
I am now trying to figure out what I can and can't eat and how much and how often. Ezekial bread made from sprouts doesn't seem to bother me although it is whole grain - I am anxious to get back to my dr so we can discuss all my findings (you do the testing under a dr supervision but pretty much it is on your own then you report your findings back to formulate a plan) I know I won't be off all meds because I truly do have full blown asthma but hopefully I'll be able to drop the singulair |
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Thu Feb 08, 2007 10:43 pm |
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