Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

  • Announcements

    • admin

      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.

Newbie Flundering And Freaking Out About Cc
0

3 posts in this topic

I'm new to this (1 week), and have a few questions.  I used to do a ton of baking-I baked all of our breads, everything.  I use the Pampered Chef stoneware bread pans.  Do I need to buy new ones, or will a good washing in the dishwasher clean them up enough I can start experimenting with gluten-free breads?  Do I need to scrub all of my stoneware?  (I have a LOT of stoneware that I use on a regular basis.)  What about my bamboo utensils?  Do I need to scrap those and buy all new?  Should I switch back to plastic and/or metal?  Heck, are my regular pots and pans safe for me to use?  What about the plastic cups/refillable water bottles I've been using?  I didn't realize cross contamination was such a big issue...  Now, I don't know if I'm simply cooking my gluten-free meals in gluten pots/pans and defeating the whole purpose of the gluten-free diet.  And because I have no idea what my "tolerance level" is, am I going to have to worry about gluten in my shampoo, conditioner, soaps, lotions, lip balms and such?  I'm beginning to think this isn't going to be as easy a transition as I thought it would be...

 

Thanks in advance!

0

Share this post


Link to post
Share on other sites


Ads by Google:

...and that's why we are here to help!  Welcome :)  Now...take a deep breath.

 

I would not put such concern to cross contamination at this point.  Concentrate on your food, with a few precautions in the preparation.  Think of gluten as a "crumb".  It's not a germ or a virus.

 

Most cooking untensil and pots and pans can be cleaned well.  I would discard any scratched teflon pots and pans, but mostly because they are  scratched.   And I would suggest buying a toaster for your use only.

 

As you begin your diet, I would make sure any lotions, lipsticks/balms and shampoos are gluten free.  I use Lubriderm, Suave and Dove Shampoo and I buy Red Apple Lipstick on line.

 

You won't know your tolerance level for many months or even a year or two.  Concentrate on eating well and naturally and you will quicken your recovery.   

 

Also, I would recommend eliminating dairy products for a month or so.  With an unhealed intesting, dairy can mimick gluten symptoms. After some healing can take place, dairy can be reintroduced successfully.

 

One more thing, check anything that can happen to comes in conact with your mouth, med included.  Check out www.glutenfreedrugs.com.

 

The learning curve is pretty steep in the beginning, but after you start feeling better, you will find the journey is well worth the ups and downs. :)

 

 

 

If you have been a baker in the past, I would not jump into gluten free processed foods or baked goods.  Not sure you will like them.  It's an aquired taste :rolleyes: .

0

Share this post


Link to post
Share on other sites

Before I was diagnosed I used the pampered chef stoneware. And I remember it not being dishwasher safe because it absorbs. With that being said, it would also absorb gluten. I gave mine away to my mother in law who loves those things. I bought a new one for general use that is strictly gluten-free. So I would say they aren't safe to use at all (I know that sucks) As far as your bamboo, I got rid of mine too. Another possiblity of something being absorbent. Plastic is generally OK, but if it's roughed up, scratched and nasty, I would replace. Pots and pans with cracks or straches for gluten to hid in I wouldn't chance it. Metal seems to be ok for things like serving spoons and the like. I would recommend you start with as new collander, cutting boards (don't use old wood ones-found that one out that hard way) and a couple pots and pans that are just yours and work your way out with the things you need to replace. (It can get expensive, but its worth it imho) As far as plastic cups/bottles I don't know, I doubt it, but I have no experience with those things.

 

As far as beauty products, anything that has the potiental to end up in your mouth you need to be careful with. Lipsticks/balms are a given since they are on your mouth. Some of us worry about shampoo others don't. I personally didn't until I accidently got some in my mouth (which never happens....or didn't to me) freaked me out bad enough to switch to a gluten-free brand. So if it ever happens again, no stress on me :) I also choose to use gluten-free lotions and soaps because again, if I put my finger in my mouth or eat a chip or something. I had it happen with wheat germ in a handsanatizer...ate a gluten-free sammy and bam! sick, couldn't figure out why until I realized I used a handsanatizer right before I picked up my sammy and ate it...darn thing had wheat germ in it! Who knew....not me apparently.

 

Going free is alot like riding a bike. Your going to fall off and get banged up a bit. But you gotta get back on and try again. It doesn't happen over night. So try to breath and take it one day at a time.

 

We are here for you, so welcome to the board and to your next adventure :D

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      103,366
    • Total Posts
      917,513
  • Topics

  • Posts

    • What Are Your Brands & Flavors Of Gluten Free Ice Cream ?
      I don't worry about the same facility, but I check if it is on the same lines. I think it is usually a good idea to find out if things are made on shared lines. And if they are made on the same line as gluten-containing products how good is the cleaning in between? Chocolate is a good example of this. For example, I contacted a company whose chocolate I used to eat before being diagnosed and they outright told me they are not good about cleaning on shared lines and it is not safe for allergies or celiac. I have had this response from other companies as well (especially when it comes to chocolate sadly). I think this is why Godiva is not safe. Its just a good idea to check.
    • TRUSTING OTHERS about GLUTEN! how do you know if someone has used gluten free flour?
      Wow you all have more balls than I do. I've been gluten free since 2007 and I'm still afraid of offending people. It gives me lots of troubles, really. I'm more like rockstarkate I guess...the "people pleasing" aspect.  I love how you all just have the flat out rule I Will Not Eat It Unless I or a Celiac Made it. (Or a trusted family member).  I still simper and grovel and cringe and apologetically turn things away.  People still put dishes in my face and say "This should be gluten free..."  and I have to awkwardly not eat it and then seem rude.  I've done the whole...checking the bottles thing too.  I do try to dart out of things more though now. I volunteered in other countries in recent years and I felt as vulnerable as all heck, having to rely on them to make food, as well as definitely feeling like I offended people who didn't get it at all. I was feeling brave when I signed up for those but after the second time I was like okay, the fear/anxiety/stress about the food is too much. I managed to dodge out of getting sick, and for the most part people humored me...but it was pretty difficult because I don't like offending people, especially other cultures, with them trying to be nice and make food for me...pretty sure I did offend people as well as annoy many others.  Anyway...no OP, you are not alone. For sure I have trust issues eating other people's food. They say they know but I do truly doubt they are as strict as I would be.   A few times I will still brave eating something...like some little mozzarella balls with vinegar...though, I did still look at the labels.  Someone had to give me a persuasive speech and show me all ingredients (just salt and pepper) after making me chicken wings once. I do tell people, basically, NOT to make me stuff. But they still do.  Another time a friend had worked really hard and was having a terrible time and offered me a burger patty when I arrived, assuring me it was gluten free. I knew I hadn't been there to watch whether she used the "bun spatula" on it or not...but I just didn't feel like giving her a fight about it since she was having a rough time and hosts like to feel they are feeding guests, blah blah. So I ate it. And got glutened. And wailed and gnashed my teeth haha. Lesson learned.  I need to stick to my guns more. I just always feel like I'm being too "difficult" as it is. But...sigh.  It is refreshing for me to read these empowered no BS responses though. You all remind me of where I'm coming from, and not that I'm just being some kind of high maintenance, rude, crazy person. You'd think after, what, nine years now, I wouldn't still be bothered by it...
    • Mashed potato soup during healing
      I was on pretty much a liquid diet for 8 months waiting for my nausea to go away completely. I mostly had mashed potato soup, 1/2 fat ice cream (mostly whey, not milk), chocolate drink (no added milk) and gummy vitamins. The soup tasted yummy and I'm still alive so I figured I'd share it for people not feeling well in the beginning. I've been noticing people with alot of trouble keeping food down in recent posts. I couldn't have milk or eggs, but the cheese in the recipe didn't bother me at all. Notice the lack of spices. Makes it easy on the stomach.   Mashed potato soup: Boiled yukon gold potatoes (5lb bag) 1 package cauliflower, steamed 4-6 slices of Land O'Lakes white American cheese 4 tablespoons butter salt 16 cups homemade chicken broth, salted   Chop steamed cauliflower into teensy bits (pureed is better). Put in mixer with butter, cheese and a potato or two. Blend while slowly adding potatoes. Keep whipping for a few minutes to insure the cauliflower and potatoes are not lumpy at all. Salt to taste.   Combine 1/2 cup mashed potatoes to 1 cup salted chicken broth. Mix with spoon until mashed potatoes have completely dissolved. Enjoy. Individual servings can be frozen.   Homemade chicken broth: makes 8 - 10 cups of broth   1 organic chicken (regular chickens are too big) 1 stalk celery 1 carrot 1 large bay leaf 1/2 package fresh thyme from the  herb section of the vegetables area   Put all ingredients in pressure cooker along with 1.5 liters water. Bring to pressure. Cook for 35 minutes. Separate broth from solids. Separate broth from fat. Add ridiculous quantities of salt until it tastes like soup. Sorry I use a salt grinder so I don't have precise salt quantities.    
    • I have kidney stones...spent last night at the ER
      Hey ArtG, I saw the urologist today...unfortunately for me they can still see my stones on an xray.  Sigh.  The largest is 3x6 in my right kidney.  He does not believe I can pass this one on my own.   All of my bloodwork came back fine.  Nothing alarming in the urinalysis either. His recommendations...keep drinking tons of water.  I had 4.2 liters of urine output when I tested.  Add in a fish oil supplement.  Decrease sodium intake.  Limit meat to 10 ounces per day.  Increase dietary calcium.   Work at lowering oxalate consumption...my urinary oxalate was 45.  They want it between 20 and 40.  But he gets people that are over 100 so mine is not all that high. 3 options...1. watch and wait.  Recheck in a few months to see if there is stone growth.  2. Shock wave lithotripsy.  3. Let it come out when it decides to and see what happens. I just don't know.  I hate the idea of being put under as they would do for the shock wave thing.  I've had too many surgeries already.  It scares me to be honest.  I also don't want to deal with another episode.   I don't know what I'll do.  We've got a vacation planned at the end of the month and I just want to go and enjoy that.  Not worry about kidney stones. I'm sorry to hear about your upcoming surgery...it really is always something!
    • celiac disease is psychosomatic
      I know what food products are. Probiotics was a recent example I saw on the news about things labeled gluten free that were not gluten free. So, supplement labels in addition to food labels.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

    • Larry Gessner  »  cyclinglady

      Hi There, I don't know if there is a place for videos in the forum. I just watched "The Truth About Gluten" I think it is a good video. I would like to share it somewhere but don't know where it should go. Any help would be greatly appreciated.
      Here is the link if you have never watched it.
      https://youtu.be/IU6jVEwpjnE Thank You,
      Larry
      · 2 replies
    • ChiaChick  »  Peaceflower

      Hi Peaceflower, Just wanted to say thank you for the chat.
      · 0 replies
    • ukuleleerika

      Hello! I am new to this Celiac website... Is there anyone out there with Celiac AND extensive food allergies? My allergies include shellfish, dairy, eggs, cantaloupe, kiwi, mango, nuts, oranges, red dye, and more I can't think of. I went to the allergist about a year ago to see why I wasn't feeling well, and once everything was eliminated, I still didn't feel well. We did more testing to find out I had celiac as well as allergies to cattle as well as rye grass (I live on a farm basically). This was back in January 2016. I recently had my endoscopy with the gastroenterologist a week ago. I have no idea what to do or what to eat... So fish and potatoes for me!
      · 2 replies
  • Who's Online (See full list)

    There are no registered users currently online

  • Member Statistics

    • Total Members
      60,513
    • Most Online
      1,763

    Newest Member
    ajrosales
    Joined