Airborne Gluten Discussion

[Wheatless32]

Flour is your mortal enemy if you have Celiac's, really, it goes EVERYWHERE. When it is cooked, it's still wheat, and it gets into the air. Also it's contaminating any surfaces  you might need to cook off of later.

I just wanted to add it took my family almost 4 years to really understand and get my condition, and I even had my sister (who isn't the world's nicest person) get mad because she couldn't get Naan at an Indian restaurant and eat it next to me. It sucks, but you really have to put your foot down, or they won't respect the illness. Letting things slide will only harm your health. Conflict can be an unfortunate side effect of the disease, it may cause you social separation from people but it's usually for the best as it highlights poor qualities in people (like lack of empathy and narcissism). There will be nice people that just don't get it, and some aren't really of the mental power to understand and deal with the situation, that you may have to avoid in the future.
 

You are likely to become more sensitive over time, pouring it outside is a short term solution that only works for the sensitivity level you are at now. Also if they are cooking the pancakes, there will be airbone particles in the kitchen, and flour particles on their hands/kitchen utensils/counter/etc..

 

I would never reccommend cooking on shared pots/pans, if you have to, stainless steel is your best bet. Shared cutting boards are a no-go, sponges aren't a great idea but not as much of a danger as long as you rinse very well.

I didn't have noticeable issues being around airborne wheat until about 1.5 years after my diagnosis. So it is possible you are having small reactions but not noticing it when they cook.  You also may be one of the lucky people that just has a slight intolerance that will be able to cheat occasionally, but if you have a blood test positive for celiacs you are probably more sensitive than that. 

 

Since you are new to the disease, here's my .02 to watch out for : Caramel coloring is made of wheat, avoid Soy Sauce unless it's specifically gluten free, check ALL of your hair products for wheat, or hydrolyzed wheat protein (I got VERY sick for a month from using shampoo with wheat in it, about 1 year after my diagnosis). Sushi rice, also can contain gluten. Pet foods are notorious for having gluten, I've seen dog, cat, fish, and chicken feed all contain it as major ingredients. Look out for Malt flavoring in certain cereals and foods as well.

 

Also don't forget the "friends" of wheat we can't eat : Barley, Rye, and probably a few I am forgetting, but you probably have seen that in the information packets.

 

Seriously though, NO flour, ever. Being around it is terrible for Celiacs, it coats everything with a fine dust, and makes staying free of it near impossible.

 

 

Good luck!

[LauraTX]

.........

I didn't have noticeable issues being around airborne wheat until about 1.5 years after my diagnosis. So it is possible you are having small reactions but not noticing it when they cook.  You also may be one of the lucky people that just has a slight intolerance that will be able to cheat occasionally, but if you have a blood test positive for celiacs you are probably more sensitive than that. 

 

Since you are new to the disease, here's my .02 to watch out for : Caramel coloring is made of wheat, avoid Soy Sauce unless it's specifically gluten free, check ALL of your hair products for wheat, or hydrolyzed wheat protein (I got VERY sick for a month from using shampoo with wheat in it, about 1 year after my diagnosis). Sushi rice, also can contain gluten. Pet foods are notorious for having gluten, I've seen dog, cat, fish, and chicken feed all contain it as major ingredients. Look out for Malt flavoring in certain cereals and foods as well.

...................

 

 

Welcome to the forum, Wheatless32!

 

Do you have Celiac disease or just an Wheat allergy?  People with only Celiac disease do not have a topical reaction to gluten, it has to get in their mouth to make them sick.  Either way, having a wheat allergy is going to give you some separate, more severe issues than someone with just Celiac disease.

 

A few things to note:

-Caramel coloring in the US has to be notated that it is made with wheat on an ingredients list, by law, if it is. However, almost all caramel coloring in the US is made with corn, because it is cheaper.  (Are you in the US?)

-Sushi Rice, sometimes called glutinous rice, actually does not contain the gluten that us Celiacs react to.  They just call it that because it is a sticky kind of rice.  

 

(Other tips on soy sauce and malt are spot on, though.)

 

Lastly, and most important, NO ONE with celiac disease or a gluten intolerance has the ability to cheat if they truly have that medical issue.  Now, when you get into the fad dieters who eat gluten-free because they heard it on the Dr. Oz show that it will make them lose weight, etc, those people probably don't have a real medical issue and can do whatever they want.  But the majority of people here on the forum are here because we eat a gluten-free diet out of medical necessity.

[Wheatless32]

 

Welcome to the forum, Wheatless32!

 

Do you have Celiac disease or just an Wheat allergy?  

 

 

Honestly I am not 100% sure, I got blood tested positive for celiacs, and have all of the usual celiac issues, joint paint, sleep apnea, stomach issues, have had vitamin deficiencies, but also tested positive for a wheat/soy allergy as well, however I don't have anaphlyactic reactions, just the usual celiac symptoms. I am planning to get tested for MAshimoto's/Subclinical Thyroid problems.

I do not get topical reactions from wheat as far as I know, however I never handle it so I wouldn't know. I am VERY sensitive to it being in the air though, as it doesn't take much to trigger shakiness, inability of the body to cope with cold temps, DH problems, etc.

 

As far as topical regarding shampoo, I am very tall, so for most showers all of the water runs down the front of my face, my shampoo had wheat in it and I got sick from it regularly, and it caused a vitamin deficiency (A & D) to the point of causing me vertigo. It was likely trace amounts were getting into my mouth, and was why I was sick everyday after showering.

[LauraTX]

Ah yes, you are probably like my husband who has to bend down to wash his hair in the stand up shower, LOL.  Lots of us who don't have faith in ourselves keeping our mouth shut while washing do use gluten-free shampoo and such for good measure.  Well, I think you are doing the right thing by treating your condition as assumed Celiac disease and an actual wheat and soy allergy since you are so sensitive. There are a good number of people here who have to avoid soy, too, if you need info on products and such post in our other food intolerance section and you should get some good answers.  Hopefully you can get some good support here for coping, and be all "lalala don't mind me just bringing my own food" like we do

[Wheatless32]

The thing is I did shower with my mouth shut - I would usually say , "I don't shower like a trout", it didn't matter much!

 

I'm no stranger to bringing my own food - it's avoiding other's food that's become the big issue for me, I've been packing my own lunches since I was diagnosed Diabetic in 2005.

I think I just have hyper sensitive Celiac's, as I was blood positive when diagnosed, but now have to wear a mask near restaurants otherwise face the wrath of the gut.

[kareng]

The thing is I did shower with my mouth shut - I would usually say , "I don't shower like a trout", it didn't matter much!

I'm no stranger to bringing my own food - it's avoiding other's food that's become the big issue for me, I've been packing my own lunches since I was diagnosed Diabetic in 2005.

I think I just have hyper sensitive Celiac's, as I was blood positive when diagnosed, but now have to wear a mask near restaurants otherwise face the wrath of the gut.

Most people with an actual diagnosis of Celiac are " blood positive". We are able to go into restauruants and sit by people,who eat gluten ( assuming it isn't getting into our food, of course). Sounds like you have something more than the typical Celiac.

[Wheatless32]

Most people with an actual diagnosis of Celiac are " blood positive". We are able to go into restauruants and sit by people,who eat gluten ( assuming it isn't getting into our food, of course). Sounds like you have something more than the typical Celiac.

I don't quite understand your post. I am blood positive,  as well as skin tested for extra sensitivity. There are many articles (and posts on this forum), that prove quite the opposite of what you are saying. You may be getting a small reaction despite thinking you are fine, are are just lucky enough to not be very sensitive, and are more like someone with an intolerance. 

 

"Wheat flour can stay airborne for many hours in a bakery (or at home) and contaminate exposed preparation surfaces and utensils or uncovered gluten-free products. Likewise, foods not produced in a gluten-free environment have the potential to be contaminated with gluten."."

From Open Original Shared Link

 

Open Original Shared Link

Open Original Shared Link

 

Check the google results : 

Open Original Shared Link

 

Take a look at the thread about Horse feed, even for someone who doesn't air-test or is hyper sensitive like me, it's most definitely a proven danger to people with Celiacs to be around places with flour, or flour-like gluten products.

 

How long have you had it? Less than 2 years and I can understand your perspective, as people who are newer to it don't experience these kind of issues (usually aren't sensitive enough), or just aren't aware enough to notice them. 

[kareng]

I don't quite understand your post. I am blood positive,  as well as skin tested for extra sensitivity. There are many articles (and posts on this forum), that prove quite the opposite of what you are saying. You may be getting a small reaction despite thinking you are fine, are are just lucky enough to not be very sensitive, and are more like someone with an intolerance. 

 

"Wheat flour can stay airborne for many hours in a bakery (or at home) and contaminate exposed preparation surfaces and utensils or uncovered gluten-free products. Likewise, foods not produced in a gluten-free environment have the potential to be contaminated with gluten."."

From Open Original Shared Link

 

Open Original Shared Link

Open Original Shared Link

 

Check the google results : 

Open Original Shared Link

 

Take a look at the thread about Horse feed, even for someone who doesn't air-test or is hyper sensitive like me, it's most definitely a proven danger to people with Celiacs to be around places with flour, or flour-like gluten products.

 

How long have you had it? Less than 2 years and I can understand your perspective, as people who are newer to it don't experience these kind of issues (usually aren't sensitive enough), or just aren't aware enough to notice them.

What I said has nothing to do with getting dust from horse food or flour in a bakery in your esophagus and swallowing it. I stand by what I have said and what I see from the vast majority of Celiacs on this forum and in my personal life - we are able to walk thought the world without getting " glutened". If you find you must wear a mask to walk by a restauruant, you are not the typical Celiac. Perhaps you have other issues .... I believe you said you were also allergic to wheat?

That is all. I will not fight with you but I do not wish to scare new Celiacs into thinking they must live in a bubble or wear masks and protective clothing for normal daily activities.

[LauraTX]

I don't quite understand your post. I am blood positive,  as well as skin tested for extra sensitivity. There are many articles (and posts on this forum), that prove quite the opposite of what you are saying. You may be getting a small reaction despite thinking you are fine, are are just lucky enough to not be very sensitive, and are more like someone with an intolerance. 

 

"Wheat flour can stay airborne for many hours in a bakery (or at home) and contaminate exposed preparation surfaces and utensils or uncovered gluten-free products. Likewise, foods not produced in a gluten-free environment have the potential to be contaminated with gluten."."

From Open Original Shared Link

 

Open Original Shared Link

Open Original Shared Link

 

Check the google results : 

Open Original Shared Link

 

Take a look at the thread about Horse feed, even for someone who doesn't air-test or is hyper sensitive like me, it's most definitely a proven danger to people with Celiacs to be around places with flour, or flour-like gluten products.

 

How long have you had it? Less than 2 years and I can understand your perspective, as people who are newer to it don't experience these kind of issues (usually aren't sensitive enough), or just aren't aware enough to notice them. 

 

If you would like to continue this discussion, please start a new thread in the super-sensitive section.  Please avoid arguing with and speaking down to other members, and in this case, the person you are conversing with is one of our most helpful members.  The links you post all refer to extreme situations such as working directly with wheat, not the ones you are describing with your everyday life.  Your experience is not that of a typical Celiac so please keep these discussions in the proper area.  

[LauraTX]

I have split this into it's own post since it went off topic from the discussion from the original thread: https://www.celiac.com/forums/topic/111474-cooking-with-flour/