pasta food intolerance?? archived
Jun 6, 2012 at 2:16pm Edited
Well, anything is possible re just pasta. My example, I've always eaten shellfish, few years back, I had a fall of about one flight, porch railing gave way. Ended up with some temporary liver and kidney bruising. During the cat scan, had an allergic reaction to the dye ( 50+ sneezes and 1 hive, weird), but since that day I cannot eat oysters, just oysters. I've been told it doesn't work that way, well, yes it does for me. I've had clam chowder and clams on the 1/2 shell, shrimp, mussels, steamers and of course, my favorite posted picture on FB, lobster! Many times over, but oysters, throwing up etc. I've only tried them 3 times since the initial reaction and no luck, so I stay away, don't want to lose the other shellfish favorites. And it's ten years later and I'm still eating shellfish. Try gluten free pasta, though I know that's not the problem just to, I don't know , figure out we're weird? Bread doesn't bother you, but maybe the pasta gluten does? "they'll" tell you it doesn't work that way, bur remember, just oysters
Are you describing pasta dishes that you prepared at home? There might be many more ingredients than you are aware of otherwise.
So here's the thing with gluten intolerance - some foods are more "gluten-y" than others. It could be that you're sensitive to the way gluten is in pasta and not in pizza.
However eggs does seem like a question as well - that can be a really bothersome allergy.
However eggs does seem like a question as well - that can be a really bothersome allergy.
It's the gluten. Believe me. You have a gluten allergy. Some combinations of foods will bring it out more than others. I, too, can eat pizza. Not bread, not pasta.
I'm also lactose intolerant. I can't have milk at all. Plain yogurt, maybe, but just a little bit. Ice cream? Fagettaboutit. Cheese? All I want. Go figure.
I'm also lactose intolerant. I can't have milk at all. Plain yogurt, maybe, but just a little bit. Ice cream? Fagettaboutit. Cheese? All I want. Go figure.
Its the gluten from gmo flour.....Buy some italian pasta and see if it happens...by Italian i mean made in italy.
Emsk, Hard cheeses have relatively little lactose--it is in the whey which is removed in the cheese-making process. Yogurt might be okay if it has live cultures to help you digest.
Many pastas are made with high-gluten flour, but then so are a lot of breads. Vacanculo's suggestion about GMO wheat is an interesting one. Also perhaps you need to chew your pasta more thoroughly?
My daughter the nutrition guru is convinced that many people have undiagnosed gluten allergies or sensitivities. We don't often think of wheat as a trigger of problems because it is so pervasive in our diets.
Many pastas are made with high-gluten flour, but then so are a lot of breads. Vacanculo's suggestion about GMO wheat is an interesting one. Also perhaps you need to chew your pasta more thoroughly?
My daughter the nutrition guru is convinced that many people have undiagnosed gluten allergies or sensitivities. We don't often think of wheat as a trigger of problems because it is so pervasive in our diets.
Your daughter is right....We are the only country that allows the GMO stuff.
I am GF, and my first thought was gluten. (Second was eggs--don't do either.) Makes sense with the GMO...
Durum wheat in pasta is extra strong in the gluten, so perhaps you're just reacting more noticeably to this first. As you start to clear out other triggers, you may start to notice you react with less stimulant - a lot of us do. GMO doesn't make a difference for me; the strength of the base gluten does though. (Can't eat couscous, can't even eat quinoa believe it or not)
When I first noticed how reactive I was, the therapist helping through all this commented that for many of us the syumptoms of our reactions actually masked & protected us from other reactions to chemcial sensitivities.
And kathy, some of us are reactive to lactose and more reactive to casein and other nutrients in the dairy foods so that the harder the chese, the more we react - for example, with me, the harder the cheese the more it affects my mood (so that I could slash my wrists, or cry for weeks, if I eat more than a small amount within 24 hours) and if it's soft dairy, then it burns my digestive membranes so they peel and blister. Yep, even yoghurt and goat's or sheep's milk.
When I first noticed how reactive I was, the therapist helping through all this commented that for many of us the syumptoms of our reactions actually masked & protected us from other reactions to chemcial sensitivities.
And kathy, some of us are reactive to lactose and more reactive to casein and other nutrients in the dairy foods so that the harder the chese, the more we react - for example, with me, the harder the cheese the more it affects my mood (so that I could slash my wrists, or cry for weeks, if I eat more than a small amount within 24 hours) and if it's soft dairy, then it burns my digestive membranes so they peel and blister. Yep, even yoghurt and goat's or sheep's milk.
Joanne, I agree that if your problem is a casein allergy then hard cheeses aren't an improvement. Emsk characterized him/herself as lactose intolerant so I was responding to that.
The reason hard chees has little or no lactose is not because it's "removed in the whey." It's because the bacteria that turn milk into cheese consume all of the lactose.
kathy 
I think a lot of the time people say 'lactose intolerant' because they're unaware there are more nutrients in dairy that they could be reacting to.
I think a lot of the time people say 'lactose intolerant' because they're unaware there are more nutrients in dairy that they could be reacting to. marylago said:
I am GF, and my first thought was gluten. (Second was eggs--don't do either.) Makes sense with the GMO...
Zactly. That GMO ***** will kill ya. It's interesting because my celiac (officially diagnosed) husband cannot tolerate any bread or pizza but actually can drink a pint of Guinness without any bother. Just one pint mind, not ten.
Gluten intolerance... like the other posters sqid. Took me years to figure it out as I can eat some stuff but not others.
Gluten intolerance, it isn't all or nothing. My sister had issues for years so she went gluten free. 100%. All her problems cleared up. But then one day she ate something with gluten and didn't have an issue. She mistakenly thought that because she ate *one* item with gluten in it and didn't react that she didn't have a gluten problem. She returned to *normal* eating and her problems are back with a vengeance. Of course being my sister, she is now trying to eat fermented anything and everything to solve her stomach issues because she now firmly believes that gluten was not the problem (even though avoiding gluten cleared up her symptoms #-O ). My point (after my long and rambling post, sorry) is that just because you can have some sources of gluten without issue doesn't mean you should completely discount the theory, you may simply need to reduce your gluten intake though not necessarily need to go 100% gluten free.
kathy said:
Joanne, I agree that if your problem is a casein allergy then hard cheeses aren't an improvement. Emsk characterized him/herself as lactose intolerant so I was responding to that.
I was diagnosed by a doctor as lactose intolerant. I never specified hard or soft cheese -- I can seemingly eat all cheeses without a problem. I cannot tolerate milk, yogurt, ice cream, etc.
Thanks everyone - super helpful! I made a nice fritatta last night (basil, sun-dried tomatoes, mozzarella) with no digestive issues so I'm thinking it's not a problem with eggs. I had always figured the gluten thing was an all or nothing problem but if I'm understanding correctly from your posts, it doesn't have to be. I'm going to go pasta free (sad!) over the next couple of weeks just to see if there's improvement. I'm thinking maybe a nice substitute would be spaghetti squash.
Stupid question but if I determine it is in fact the pasta that's bothering me, do I need to go to the doctor for any reason? I've never had any sort of issues with food before so I don't have much experience in this department.
Stupid question but if I determine it is in fact the pasta that's bothering me, do I need to go to the doctor for any reason? I've never had any sort of issues with food before so I don't have much experience in this department.
It could be helpful to work out exactly what is happening with your digestion - not everyone feels that way, but if you are developing something like irritable bowel or deeper sensitivities, then knowing exactly what's going on can prevent more serious problems later.
There's hidden gluten in a lot of your foods, meds and toiletries so being aware is essential so that you can avoid this. Also many disposables could be dusted or manufactured with 'safe' powders that contain food chemicals to which you may react.
It's totally up to you - I first started to react to chocolate and to licorice and didn't do much about it except avoid them, in my early 20s. Then avocadoes proved a problem, then some fruit, then zucchinis which I'd previously had no problem with. Then in my early 30s, after I moved interstate, suddenly I couldn't eat anything without reacting and had to see a specialist - and discovered that all my life I've been sensitive to natural food chemicals and had reached my limits. Took the better part of 6 months of testing to work out most of my sensitivities and my reactions. 20 years later, most of those are still with me (I was told they may diminish).
There's hidden gluten in a lot of your foods, meds and toiletries so being aware is essential so that you can avoid this. Also many disposables could be dusted or manufactured with 'safe' powders that contain food chemicals to which you may react.
It's totally up to you - I first started to react to chocolate and to licorice and didn't do much about it except avoid them, in my early 20s. Then avocadoes proved a problem, then some fruit, then zucchinis which I'd previously had no problem with. Then in my early 30s, after I moved interstate, suddenly I couldn't eat anything without reacting and had to see a specialist - and discovered that all my life I've been sensitive to natural food chemicals and had reached my limits. Took the better part of 6 months of testing to work out most of my sensitivities and my reactions. 20 years later, most of those are still with me (I was told they may diminish).
I also think a lot of this is, sadly, age. I never had a sinus problem or an allergy until I hit 40 AND stopped smoking. It's gone downhill ever since! 
)
Like Joanne said, over time your body reaches its tolerance level of certain things and then we become allergic or intolerant of these foods, etc. We just have to adjust as we go along.....
)Like Joanne said, over time your body reaches its tolerance level of certain things and then we become allergic or intolerant of these foods, etc. We just have to adjust as we go along.....
Spontaneous -- I'm FB friends with your sister. That's some weird ***** she's bottling up in her kitchen. At first I wasn't aware it was food. Thought it was a science project.
Yeah, I try to not say anything (though I'm not always successfulkthnry said:
Spontaneous -- I'm FB friends with your sister. That's some weird ***** she's bottling up in her kitchen. At first I wasn't aware it was food. Thought it was a science project.
) ). In another couple of years she'll move onto something new. cdub - if you want to absolutely confirm that you have celiac disease, you could go to the doctor and get an upper endoscopy. However if you are successful in reducing symptoms simply by not eating gluten, then I would just stick with that. The tests aren't 100% and don't always prove conclusively that there's an issue.
As for pasta, try experimenting with the gluten free pastas. I like the quinoa/corn ones. The brown rice pasta is good too - tends to get a little mush very quickly. All of those pastas need to be eaten immediately once cooked. They really don't keep.
As for pasta, try experimenting with the gluten free pastas. I like the quinoa/corn ones. The brown rice pasta is good too - tends to get a little mush very quickly. All of those pastas need to be eaten immediately once cooked. They really don't keep.
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At first I thought maybe I could be lactose intolerant (since I usually have some cheese on the pasta or perhaps its lasagne or ziti) but I feel totally fine after eating pizza or having a yogurt. Then I thought perhaps the tomato sauce was bothering me but I do fine again with pizza or tomato soup or just plain raw tomatoes.
I feel fine after eating bread, etc. Can I really have some sort of food intolerance to just pasta?? Seems sort of strange but I'm wondering if anyone else has had this problem?