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Celiac Chef In Regular Restaurant?
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Not sure if this is the best place to post my question, but my teenage, celiac daughter wants to take culinary arts in school.  Is it likely that those with celiacs can be in a bakeshop, breathing in wheat flour, etc, obviously sticking to her gluten-free diet, but will it affect her health if she is living and breathing in a non-gluten-free kitchen surrounded by non-gluten-free students and flour being sifted and floating in the air?

Thanks!

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some  people  are  not  very sensitive  but  for  others  that  would  be  a  disaster for  their  health.... There are  schools  for  gluten free  who  wish  to become  chefs....flour  can  stay  airborne  for over  four  hours...High Schools make  students  take  auto  repair  & cooking (  both  genders) in our  area... our  kids  being  gluten-free had  to  have  the  cooking  class  first  period , first  semester  in a  clean out   space  about  the size  of a  small closet...two  other  students  volunteered  to also  cook  with gluten-free  flours  making the  exact  items the  regular  students had to make...

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I lecture and teach in our culinary school and cannot go into the kitchen for 3 days after the bread class. It is a degree of sensitivity. There are some alternative health care schools affiliated with culinary schools and online schools where this would not be a problem. 

As it is now at our school, the bread class is at teh end of the day so others who are sensitive are not affected. Just super-sensitives like me. 

If the school went to all  gluten-free flour that would be really great and it  would also position the school in a leadership role nationwide.  Check with the local american CUlinary Federation chapter for ideas too. good luck

 

Not sure if this is the best place to post my question, but my teenage, celiac daughter wants to take culinary arts in school.  Is it likely that those with celiacs can be in a bakeshop, breathing in wheat flour, etc, obviously sticking to her gluten-free diet, but will it affect her health if she is living and breathing in a non-gluten-free kitchen surrounded by non-gluten-free students and flour being sifted and floating in the air?

Thanks!

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    • Thanks Stephanie & Gemini for the info. that the 4 of 5 doesn't apply to children. I wasn't aware of that until now. 
    • I think the posters above have given you very good information and I will throw in my 2 cents worth.  I am surprised that they did not test her DGP IgA also.  I am sure that would have been positive.  They switched off with antibody classes and usually they do both tests for both antibodies.  IgA is more specific to Celiac but the IgG is also useful.  The testing shows your daughter is producing antibodies to the gluten in her diet. (DGP IGG). THe tTg shows positive for some damage or inflammation. You know........your daughter is only 4.  She hasn't been on the planet or eating gluten that long. It can take years for enough damage to occur for it to be able to be found on biopsy.  I would say it is highly likely that this is Celiac, especially with her symptoms. But because the damage hasn't graduated to bad enough yet, they won't diagnose her. I think you need to do what others have said and get all copies of testing and find someone else who will take a look and give a diagnosis, especially if they have you do a dietary trial and her symptoms go away.  That might be the only recourse if you want faster proof. I know I would want faster.  I would not really be happy if I thought I had to keep feeding her something that was making her sick.  If you keep her on gluten long enough, the diarrhea will probably show up. BTW.........the criteria mentioned regarding diagnosis does not apply to kids.  I know it's silly and stupid but most leading Celiac specialists do not go by this criteria for kids.......adults only.  Keep that in mind because it might come up.  You could recognize it but they might not. Have you considered gene testing, to help bolster a diagnosis? As far as false positives go, it's the other way around. False negatives happen more frequently than many people think.  It's a recurring theme here.  With her symptoms, which is what I had, a bloated belly and tummy aches are telling.  Have they tested her for lactose intolerance?  That can cause similar symptoms, although it sure won't raise those 2 blood tests.  Keep looking for Celiac because there are many red flags here.
    • This 4 out of 5 criteria does not apply to children. I was never given a reason why, but it isn't.     That said, you may try to get a second opinion from another GI who may be willing to give her a firm dx.  We were in your boat 6 years ago and while I'm sure I'll get slammed for it, I wish we had kept gluten in our kiddos diet till he scoped positive for a variety of reasons.  Again, even family is different and you have to find what is best for you!
    • Mnoosh, I had swollen lymph nodes prior to celiac dx and for a while after going gluten free. My neck as well as groin. The groin ones were the worst. Guess what? All gone! It's hard to recall a time line & consider that everyone is different but I think mine completely resolved within a year.  You've been given great information. Just breathe and then again, breathe. You're going to be fine. 
    • It is the only thing you have eaten, so it can't be anything else?  I eat it with no issues so I am not sure how you can be certain that is the problem.  All I am saying is that its sort of "your word against mine and the company's word".  
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