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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Gluten Allergic Commercial Baker
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Is there anyone out there that has been diagnosed gluten allergic that is in the commercial baking industry?  I have been in the commercial baking industry for almost 20 years and was diagnosed as allergic to gluten several months ago.  Although I have cut gluten from my diet, blood tests still show VERY high levels and I am unsure if this is due to constant exposure to flour/wheat based products or what.  If there is anyone out there that has any insight in this area, please let me know.  My doctor tells me that my exposure to gluten rich products shouldn't affect me, as long as I'm not eating it; but my blood tests are saying otherwise.  Just curious if anyone knows anything about this topic.

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I used to have a business next door to a pâtisserie. They had a large window so you could see into the kitchen. I saw it every day.

Airborne flour was everywhere. You will hear that you need to ingest wheat to have a problem, but there is a strong connection between the respiratory system and the digestive system. You can breathe through your mouth. If you cough up phlegm from your lungs, it usually comes out via the mouth. Flour in the air will find its way into your mouth. It will also get onto your clothes and any exposed skin.

Try wearing a mask while working. A surgical mask may provide enough protection, but an N95 Particulate Respirator Mask is better (and much more expensive). In any case, when removing the mask pull it directly away from your face. Do not slide it off or dust from the front may transfer to your mouth. Wash your entire face after removing the mask. Shower at the first opportunity and put on fresh clothes.

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I will give you my experience. I lived above a bakery for 3 years here in Germany. It was a logistics nightmare and I kept getting sick and having sinus issues every spring-fall.  Any time they got a flour delivery, I had to run and close all of our windows. By then, it was usually too late.

Smelling the breads cooking and when they'd sweep - I'd have to avoid our hallways and block the small gap under our door every night.

 

I react when we go to festivals here and there are kiosks that have fresh crepes and pretzels being made. I ended up crashing one year I was first here because of the exposure. I was very sick and the entire week after I was dealing with symptoms.

 

I know people who don't have reactions, and I know people who do have reactions.  I've heard anectdotally that even those who aren't having reactions are showing that their bodies are having them when their bloodwork was processed to check on how they're adjusting to their gluten-free lifestyle. I don't remember the studies and I recently lost my laptop due to a motherboard death (killed my harddrive too).  I'm sure a few searches around the internet may bring it up.

 

On a now defunct forum, there was a girl going through cooking school and she had to quit because even with masks, she was having reactions.

 

I don't know about everyone else, but I know for me - it's not a risk I'm willing to take.

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