Wheat allergy I think

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canadianboy220

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Toronto
I love eating to feel full, Most of the time I am eating rice with my meals, but I have just realized I am developing a gluten/wheat allergy I think for when I substitute away from rice. I produce excess mucus when I consume white pasta, and then today I made gluten free pasta, I still produced excess mucus but not as much. I assume I have a wheat allergy in general? It makes sense in my eyes, I feel pain in my gut when I eat pasta lately, so I am going to try and cut out wheat. What are good alternatives, and things I should try and avoid?? plz help, I like to be healthy and eat lots as I am very active and do a lot of cardio. I plan to ask my doctor for an allergy test when I see her in 2 weeks.
 

taxlady

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Welcome to Discuss Cooking canadianboy220, and hi from Montreal.

It might be something other than an allergy to wheat. The doctor might recommend other tests than just allergies, if you explain the problem.

What kind of help are you looking for? Suggestions of foods other than wheat that will help fill you up? What kinds of food do you usually eat? What foods do you enjoy? Are you trying to stay "budget friendly"?
 

karadekoolaid

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Go and see your doctor before you do anything else. If you are gluten intolerant, you need to make sure because the symptoms can be anything from mild to downright nasty.
Get an appointment with your GP as soon as possible.
 

GotGarlic

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Go and see your doctor before you do anything else. If you are gluten intolerant, you need to make sure because the symptoms can be anything from mild to downright nasty.

Get an appointment with your GP as soon as possible.
I agree. Describe your symptoms to the doctor and let her make the diagnosis - that's her job. Attempting a self-diagnosis is a notoriously bad idea.
 

canadianboy220

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Apr 12, 2022
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Toronto
Welcome to Discuss Cooking canadianboy220, and hi from Montreal.

It might be something other than an allergy to wheat. The doctor might recommend other tests than just allergies, if you explain the problem.

What kind of help are you looking for? Suggestions of foods other than wheat that will help fill you up? What kinds of food do you usually eat? What foods do you enjoy? Are you trying to stay "budget friendly"?

hello from ontario!

I suppose other recipe suggestions, looking to just eat things in its more whole food state. I literally am only eating fruits, veg, eggs, rice, chicken, shrimp and salmon. figuring I would like to mix things up but trying to stay away from more processed stuff. I like tofu a lot also, budget friendly is nice but does not always need to be the case ! thank u
 

blissful

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Don't forget to be checked for glyphyosate, sprayed on wheat and many grains....in 2 out of 10 provinces. The US doesn't ban it, but many countries do.


Try other grains https://gluten.org/2019/10/17/gluten-free-grains/ as 35 alternatives for baking. You don't mention legumes and lentils, another option to add to what you usually eat.
 

taxlady

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Now, that the weather is getting nicer, maybe some salad topped with a protein (cooked chicken or fish or hard boiled eggs, or chunks of cheese) for suppers. You can add beans or rice. BTW, brown rice is more filling and more nutritious than white rice. Potato salad can be quite filling.

A tray bake can be easy and very filling. I cut up a bunch of root vegis, for example: turnip or rutabaga, carrots, celeriac (celery root), potatoes, radish, sunchokes (Jerusalem artichokes) all in 1-2 inch chunks. Add some onion chunks and whole garlic cloves (leave the skins on while cooking them so they don't burn). A celery stalk cut into 2-4 inch long pieces is good too. Which vegis I use depends on what I have at home and what sounds appealing at the time I'm making it.

I toss the vegis with a bit of EVOO (extra virgin olive oil), some salt and pepper, maybe some herbs (dry or chopped fresh) and put that on the bottom of a tray. Sometimes, instead of tossing the vegis with oil, I just oil the tray and then drizzle a bit of oil over top of the vegis and meat. Then, I put some chicken on top (and sometimes also some good quality Italian sausage). Then I bake for 20-30 minutes in a 350°F oven. I check the meat with an instant read thermometer and stab some vegis to make sure they are done. Simple and tasty.
 

GotGarlic

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Don't forget to be checked for glyphyosate, sprayed on wheat and many grains....in 2 out of 10 provinces. The US doesn't ban it, but many countries do.


Try other grains https://gluten.org/2019/10/17/gluten-free-grains/ as 35 alternatives for baking. You don't mention legumes and lentils, another option to add to what you usually eat.
Glyphosate is not metabolized by the body. It's excreted practically unchanged. Some countries ban it because of pressure from people who don't understand how it works, not for scientific reasons.
 

JonasStax

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Kings Park
Medical diagnosis is first priority. Consult a medical specialist, get tested for Celiac disease.

Wheat is a generic term given to a family of grass seeds. The majority of wheat products on the market are genetic hybrids. Depending on the locality and time of year, wheat products may be batch blended using wheat from different localities. It is important to keep the packaging. It will help with identifying issues.

Alternative products to generic wheat:

https://www.healthline.com/nutrition/gluten-free-flours
https://www.beyondceliac.org/gluten-free-diet/baking/intro-to-flour/
https://celiac.org/gluten-free-living/what-is-gluten/sources-of-gluten/

Glyphosate is an interesting weed killer. Many grains are genetically resistant engineered.
 

JonasStax

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canadianboy220,

Another option to consider is gallstones. Mild gallstone symptoms are hard to detect, even with ultrasound tests. Fine gravel results can cause digestive upsets through the release of excessive digestive acids.

I had my gallbladder removed when I was 40. In May I will turn 70.

Since the removal of my gallbladder, I have experienced random stomach disorders.

I can eat the same meal for months and feel ok, then the meal will produce a number of stomach disorders.

Over the years various doctors and specialists conducted comprehensive tests, with all the tests returning normal. The medical profession labelled the medical issue as irritable bowel syndrome. A medical title stating we know there is something wrong, but the current medical technology cannot identify the issue.

In my case, to farther identify the issue, I kept a diary for six months. Comparing the random stomach disorders to my diet, I identified and confirmed the issue was truly random.

Then I proceeded with the recipes and ingredients. I love imported, canned Italian tomatoes. The only issue is they disagree with my digestive system. The can labelling show no preservatives or added ingredients. A search though the EU Food Standards revealed that the sauce used for canning is produced in a different factory and sometimes a different company to the canning factory.

Under the EU Food Standards, the preservatives and added ingredients labelling is issued to the sauce manufacturer and not the canning manufacturer. Therefore; when using any imported European canned food, don't assume there are no preservatives and added ingredients because it is not stated on the label.

I am not familiar with the USA or Canadian food labelling. Check the country of origin labelling, especially labelling which state contains imported ingredients. The USA or Canadian food labelling may state no preservatives and added ingredients, yet the imported ingredients component may contain preservatives and added ingredients.

Document all the food you eat over a six month period and compare your symptoms with your food intake. It will help identifying food allergies and digestive issues.

regards,

John.
 
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