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Aliza (Bloomington, IN) on 12/03/2007
5 out of 5 stars

I've a read a lot of people comments so far about how they're dealing with acid reflux. I just graduated college and just found out that I have celiac disease, gluten intolerance, after all these years of frustration and embarrassment in college. You can get a simple blood test to see if gluten intolerance is your problem or try cutting out these items and see the reaction you have. Some statistics I've read claim that as many as 1 in 134 people are intolerant to gluten but only 1 in 4,000 know that they are. Most people are wrongly diagnosed with GERD, acid reflux disease, IBS, Lactose intolerance or as my grandma called "sour stomach". I've been diagnosed at some point or another with all of these. I've tried everything from over the counter recipes, friend's home remedies and ACV. While I do believe the ACV helps me to lose weight, it's done very little for my tummy. Cutting out all wheat, barley and rye along with any of their derivatives has been my only form of relief. Trust me too that when I do eat anything with those ingredients in them I get a little pain in my stomach and actually no longer feel hungry after only a eating a little. If I ignore this pain than it is certain that acid reflux will set in and ruin any good times that I thought I was going to have. It is really hard to cut all of these things out of your diet especially living in America where fast food is almost always something with bread, but it can be done. I know salads get old after having them every day but for me switching between salads and rice based meals, Mexican, Asian, etc., is how I live now. They do make some great all purpose flour that is Gluten-free, that I buy at Kroger in the organic section. Also most organic stores carry bagels, English muffins, pizza crusts, waffles, cereal and many more items that are Gluten-free. My favorite is tapioca flour; it's not as brittle and doesn't dry as much as potato or rice flour, the other two popular flours. If you're not near any place that would sell these items they can be found online when you search "gluten-free food". Since I've stopped eating gluten I've been told it will take 3 weeks for my small intestine to heal and up to 6 months for my large intestine to heal. Once I stopped for consecutive days I immediately noticed a difference. It's not that I don't have enough stomach acid but that the small hair in my intestine no longer except nutrients and instead slow the process of digestion and absorb more fat than normal. The more gluten I eat the more weight I gain the more water I store and the worse I feel. So it might be worth a try. If you feel as bad as I did anything is worth trying. Good luck!
REPLY   12      

Replied By gluten intollerance (Denver, CO) on 07/29/2009

I found with gluten intolerance that by taking probiotics with the meal I can get by enjoying that meal without the side effects of fingernails raking across the inside of my intestines. I will do this for just the or two meals. I won't eat two gluten meals in 2 consecutive days. I normally eat the raw foods and some steam or convection baked and the body loves it.
REPLY   3      

Replied By Scarlet (Houston, Texas) on 02/06/2015

I wonder why any one would eat any item knowing the damage it causes?? I just lost my brother 11-05-2014 who had celiac and in which did cause lymphoma in the intestines. Yes celiac does cause other issues, liver disease, cancer, etc. etc. He had dermatitis herpatoformis along with the celiac. He was on a total gluten free diet, He grew his veggies, was extreme careful of spices, anything packages as well as the meat you buy. He was 6'2" and was skin & bones. This is a horrible disease, so why would you want to eat any gluten twice a week or even at all?? Thank You, Scarlet
REPLY   10      

Replied By Marsh (Colorado) on 07/10/2021

I agree with you. I've been cheating and I believe a restaurant served something that was supposed to be GF and wasn't. My gut is tender to the tough and stomach bloated. Avoiding gluten is so much easier today than 5 years ago. Recommend it now that I'm hurting.

A story for EC Readers: Our relative (scientist, medical journalist) works for a company that had 3 people from 3 different companies writing a paper on gluten, its components and the products it went into. His portion was explaining the extraction of the proteins (gluten) in wheat flour, submitting it to a different company where they added something to the processing (for shelf life) that resulted in large blocks of a gelatinous byproduct that was then added to the foods we eat. He wasn't sure if it was dried or what occurred thereafter as he wasn't assigned to that portion of the study. That alone stopped him and his family from eating wheat products.