Actually, four: wheat, rye, barely and oats. There is debate about oats but I suggest avoiding them, even the supposedly “gluten-free” types.
Other grains, such as rice and corn, do have their own types of gluten protiens, but these are not associated with celiac disease. You could still be allergic to them. If you are allergic to wheat gluten, are you therefor allergic to rye or corn gluten? More likely the former than the latter, but with allergies, anything is possible.
Do you have less energy after cutting out gluten, or that you haven’t noticed an increase in energy since cutting out gluten?
It can take several weeks – or even months – for gluten to clear from your system. You may slowly regain energy, or suddenly gain quite a bit after a few weeks, it really depends on the individual, and of course if gluten really is the problem. Some people have to cut out all gluten (even the occasional crumb, otherwise they almost have to start over. So are you sure you are cutting out all gluten (not most wheat,
wheat, as well as oats, barely and rye)? Speaking of oats, there is controversy over whether it is really gluten or not. Assume it is and cut it out until you either get better or decide gluten is not the problem, then think about if you want to try oats or not.
Feel free to ask more questions
]]>It could be the milk added to the cereal, or something else in the ingredients. Have you checked for any other possible culprits?
]]>No doubt, corn allergies are common too. But many people, including myself, must avoid wheat and gluten, but are OK with corn. Hardly anyone had any kind of allergy years ago. More people have allergies now, and more people are aware of the symptoms. And probably some people see allergies because they look for them, but sometimes it’s something else.
]]>The only way to truly know if you have a gluten allergy is to cut out gluten and see if you get better. But first you should be tested for celiac.
Read this article about gluten allergy to find out why this is important.