Gluten Re-introduction
#177328 - 05/07/05 05:11 PM
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I have now completed four weeks strictly GF and want to start reintroducing to see if I react. What I'm wondering is whether it's better to start with wheat, the source of gluten I normally eat most often, or barley and rye which I normally eat very rarely, or oats, which are supposed to be the least harmful source of gluten ... Obviously I will test them all, but I don't know if the order makes a difference.
My plan is to eat something containing gluten, but otherwise totally safe, at one meal, continue eating GF the rest of the time, wait two or three days for any reactions, then try something else ... So it will probably take at least another 2 weeks, considering that there are several different kinds of wheat and oat products I should probably test separately. Or is that totally wrong and gluten = gluten = gluten, so testing just one thing will do for all?
Any opinions, comments or advice gratefully received!
Josephine
Edited by dozyveeny (05/08/05 01:47 AM)
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4 weeks is NOT a lot of time...
Have you gotten relief from being gf? If so I wouldn't add it in just yet UNLESS you want to be tested for celiac.
I'm going to be out for the day...but feel free to e-mail me and I can let you know about more about my story with gluten and give you some suggestions. Ruchily@yahoo.com
Feel good 
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Formerly known as Ruchie
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I have a question about a possible gluten intolerance with me.
I have noticed that whenever I eat a bagel by Thomas, their everything bagel and plain bagel, I feel bloated.
I feel a unique bloating for different foods, when I eat high fat food that bloating feels different from fructose which feels different from a bagel.
However I notice that I can eat white bread, when I have a sandwich with Vermont White bread I don't notice ir feel bloated.
I want to know what is going on, why is it that for the bagel, which lists no dairy and high fructose corn syrup, I feel bloated but I don't for the bread, which is also not fresh prepared.
Could this indicate a gluten issue. This is not easy to pick.
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I'm wondering too.
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Gluten IS tricky to nail down!
If you are concerned that celiac/gluten intolerance is an issues...get the blood test done. OR eliminate gluten from your diet and see what happens.
I used to have the same prob actually. Certain gluten/wheat would upset my tumm AND it would NOT happen every time.
So...it's def. a possibility.
Gosh, that didn't really help 
If you suspect it...get the blood test done by a doc who has patients they have diagnosed with celiac before (so you know they are experienced and believe in its existence). Then take it from there.
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Formerly known as Ruchie
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The highest percentage of the offending protein that is in gluten is in wheat so start there. The equivalent of 2 slices of bread per day ought to do it. That is the amount the GI specialists recommend someone start eating months before they do the endoscope biopsy to test for Celiac disease. Kandee
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