Gluten intolerance exacerbated by keto?

(Heather ) #1

Ive gotten very dirty keto during this time and think it’s better than completely falling off the wagon. I’ve bought things like sola bread, the bread and the burger buns and they are so good. Well I developed a bad rash on my lower lip, finally decided to stop eating the bread for a couple weeks, ate 2 pieces day before yesterday and now the rash is back on my bottom lip! So unfair because gluten never did this before. Is it possible it made me more reactive to gluten? I don’t think I was necessarily intolerant before but do believe it’s not good for anyone, just some people react worse than others. Well now I’m reacting worse than ever. It’s a stinging itchy rash on the skin right up to my bottom lip but not on my actual lip.

(Michael - When reality fails to meet expectations, the problem is not reality.) #2

If you have gluten intolerance you should not eat anything with gluten in it, whether it causes a rash or not and whether you’re eating keto or not. Don’t know what you mean by ‘dirty keto’, everyone has his/her own definition. So I can’t address that. But a well-formulated ketogenic diet fixes an awful lot of metabolic issues and it just might be that eliminating something else, your gluten issue got more noticeable. But again, keto or not, if you’re intolerant of gluten, don’t eat the grains that have it.

(You've tried everything else; why not try bacon?) #3

Going on a ketogenic diet can reveal intolerances that were masked in the noise, before. It is possible that you are reacting to gluten now, because you went without it for a while, as a side effect of cutting carbohydrate out of your diet. It is likely that you would be reacting the same way from returning to gluten after cutting out gluten, but keeping carbohydrate in your diet. In other words, it’s not keto per se, but the fact of having gone without gluten for a while. If you hadn’t already been gluten-intolerant before going keto, you would not be reacting this way from adding gluten back to your diet.

(KCKO, KCFO 🥥) #4

I found I naturally got less and less tolerant to gluten. I got to the point where my hands were almost useless, and that was before I went on Keto, I was doing things like WW, Zone, South Beach.

So glad I found keto and almond flour/coconut flour recipes for my breads.

It is not uncommon to develop allergies to all kinds of things as you age (some childhood allergies go away as you age, too) I worked with a 40 something yr. old once, he got a case of very bad flu and went to get a shot of penicillin, he’d done this many times in his life. His wife drove the car home thinking he was just resting in the backseat. He was dead, from the shot. Never had any kind of reaction to it before then.

#5

It is possible that gluten isn’t the problem? A recent study indicated gluten may not be the problem for many non-celiacs that they think it is. It may actually be fructans, which often exist alongside gluten. But excluding foods based on fructans is a bit different than excluding foods based on gluten. Or maybe you’re having problems from some of the other FODMAPs?

For the past several years, scientists began to suspect that maybe other elements in grains are causing these digestion issues. And they’ve zeroed in on a group of carbohydrates called FODMAPs, or “fermentable oligosaccharides, disaccharides, monosaccharides, and polyols,” which humans lack the digestive enzymes to break down.

FODMAPs include the fructose in fruits and vegetables , the lactose in dairy products , the galactans in legumes, and the fructans in wheat and rye (as well as in other foods like avocados, artichokes, asparagus, leeks, garlic, and onions) .

Since fructan is found in many foods that also contain gluten — like pasta and white bread — researchers have had to design studies to try to separate out their effects. A new study published in the journal Gastroenterology shows that fructan caused more stomach upset than gluten did in a group of people who thought they were gluten-sensitive.

#6

Pretty much staying within the keto macros, but with all the tasty keto junk foods instead of nutrient rich “whole” foods. At least it’s tasty LOL. I’ve sure been there!

#7

If you’ve been doing true dirty keto to the level most do I don’t see how you can blame any one thing for causing an issue. I had to look up Sola bread as I’ve never heard of it but holy crap is it full of everything. Aside from inflammatory oils it’s in ingredients bomb. Without GOOD testing like a Cyrex panel you simply don’t know if you have a gluten issue or a a lot more likely either a gluten cross reactivity issue. In any case it definitely seems THAT bread is an issue for you. Until you clean your diet up and systematically brings things back in you can’t have a good idea of what’s messing with you. Keto can’t make you have a gluten problem you didn’t already have, assuming you had one. But it can lower inflammation that you were used to always having so if you went back to an inflammatory state it would be more pronounced. If you HAVE to eat something on bread try Schmidt’s 6/4/7. Couple extra grams of carbs vs that stuff but I’ve yet to know anybody to have an issue with it. Plus it tastes good and not like a bread substitute. Look into getting a Cyrex food allergy panel done if you want real answers.