I remember reading some people will have issues with dairy in the beginning, because our intestines are finally absorbing stuff they haven't been able to absorb properly in so long. And I remember those first few weeks where I felt worse than ever, and yep....ice cream and milk did not do me good. Thankfully, after those first few weeks, I was good to go and dairy seems to be my friend now (knock on wood).
However, oddly I have noticed I can no longer eat raw bananas, celery, quinoa and sometimes eggs. Those things seem so innocent yet cause so much pain. I used to eat a banana a day, it is such a great snack to carry in your purse, but now it will actually make me feel worse than if I had gluten and it lasts for hours. I can eat them cooked in banana bread just fine, but raw...keep them away from me! I made my daughter a banana smoothie this morning and wouldn't even use the blender to make one for me afterward until it was thoroughly cleaned, I am so paranoid of raw banana pain. Such a shame...I miss you raw banana!!
The same with celery...in soups or other cooked items, no problem, but raw...ouch! It took me several months to figure this one out, but finally I am sure. I would always put celery in tuna salad or another other salad sandwich, and afterwards...stomach ache...I would think..maybe it is the tuna...maybe there was gluten in it, maybe the crackers I ate with it...but finally it would still happen no matter what cracker, bread or tuna I used. So, finally I made it without celery and viola...no stomach ache. 3 times in a row and felt great. I definitely miss the crunch celery added, but not the pain. Bye bye raw celery.
Another one is quinoa. I used to love it! Pre-gluten-free, I made it all the time, and craved it. I added it to soups as a thickener and loved it in salads or a rice replacement. And I am always extremely careful in washing it thoroughly before cooking. The last few times, it is about as painful as bananas, just horrible that goes on for hours. I tried testing it one last time, and made myself just a 1/4-cup plain....and ouch...horrible. This is really unfortunate, because it is such a great grain, especially since I am limited to what whole grains I can eat, and this is a no-go for me. I am terrified to test it again. I am actually surprised I do ok with (gluten-free) oats.
Lastly, one that gets me sometimes with no rhyme or reason is eggs. In baked goods, never an issue - thankfully, but any egg breakfast dish, I never know. And this one is sneaky....the pain from eggs won't hit me until like 3 hours after the meal, where the other ones will effect me within 10 minutes. I try to limit how much eggs I have for breakfast, but it is 50/50..I wish I knew how to make sure it didn't happen at all.
I hope this is the end of it and I don't discover more.
Anyone else have issues with these foods or others?