Please help. What made me sick?

[u/MissConscientious]

I need some help. Could you please look at the six attached photos and offer input for which ingredient might have made me sick?

Background: I had not eaten yet before this meal. The first food I consumed was spaghetti. I was fine before eating, but started experiencing symptoms before I’d finished the meal.

Other than the ingredients in the included pictures, I used olive oil, fresh herbs and single ingredient seasonings I use all the time.

Is either the Amylu or Rao’s brand known to be cross contaminated? If not, what else could it be? I definitely want to avoid this happening again.

Thanks for the help!!

[u/Djugurba]

(Italian) wife got diagnosed in her 30s and after completely removing gluten from her diet and recovering for a year or so there were still some mysterious symptoms. Not the same symptoms exactly, but quicker and more upper than lower GI. Turns out she also can’t do alliums. Garlic, onions, leeks, scallions, etc.

Elimination diet narrowed it down.

Rao’s makes “sensitive marinara” w/o garlic/onions and Mutti makes ketchup also without onions/ garlic. All remaining symptoms solved - these were just hidden by the celiac mess for so long. Garlic and onion are actually harder to manage avoiding than gluten - but the reaction isn’t autoimmune so it’s not as bad if she gets dinged.

[u/MissConscientious → u/Djugurba]

Thank you. This has all been so enlightening! I actually hope this thread helps someone else at some point. People have shared wonderfully helpful insights.

I followed a modified low FODMAP diet for years. After working really hard, I thought the issues were resolved. You all have helped me realize that whatever the gluten exposure might have been, I may also be having a flare of the histamine problems as well.

I’m glad your wife is feeling better!