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Discussion Starter #1
Ok,I'm slightly confused here. Is gluten ONLY in products that contain wheat? Or does things like oatmeal,barley,etc also have gluten? What,specifically do I need to actively avoid? There's no *known* celiac issues,just thinking ds has some food sensitivities,and I am trying to eliminate the most known food allergens and go from there. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/innocent.gif" style="border:0px solid;" title="shy">
 

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Wheat (all varieties: durum, semolina, emmer, einkorn, spelt, kamut,etc), barley, and rye all contain gluten. Oats contain avenin, which causes some gluten-intolerant folks to react. Oats are generally completely contaminated with wheat, however. There are only a couple companies providing certified GF oats (from the field to the harvester to the mill) in North America right now.
 

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Wheat allergies are a lot more common than gluten allergies/intolerances, so you might just want to eliminate wheat at first so as not to make life too complicated for yourself. JMO
 

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Discussion Starter #4
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<div>Originally Posted by <strong>caedmyn</strong> <a href="/community/forum/post/7981272"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">Wheat allergies are a lot more common than gluten allergies/intolerances, so you might just want to eliminate wheat at first so as not to make life too complicated for yourself. JMO</div>
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Should I just eliminate things that say specifically "wheat"? Or all of the ones that the pp mentioned? I'm going to talk to our ped about possibly doing allergy testing,too,but would like to try an elimination diet 1st.
 

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<div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">
<div>Originally Posted by <strong>caedmyn</strong> <a href="/community/forum/post/7981272"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">Wheat allergies are a lot more common than gluten allergies/intolerances, so you might just want to eliminate wheat at first so as not to make life too complicated for yourself. JMO</div>
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That is true; but, I would still suggest that she do the full elimination first, then try adding back in the other grains. It's easier to see the effect of individual grains when they've all been eliminated.
 

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Ditto-if you eliminate all of them and experience relief you know you've done something right. Eliminating wheat for 6 weeks is a pain and if you see no results you have lost 6 weeks. Eliminate gluten, and then add back in grains after you have seen an improvement. IF you regress you know gluten is an issue. Be aware though that gluten is in MANY things besides grains (condiments, spices etc.)
 
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