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Anybody Else A Scientist?
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7 posts in this topic

Anybody else work in science labs? I had a funny thought the other day, that I have worked very carefully with radioactive things, I have worked very carefully with sterile cell culture, and I don't think I ever worked so hard at avoiding cross-contamination of one thing by another as I do with this diet! :lol:

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totally. I'm a physicist, and my freshman year research was on a joint biology/physics experiment on a optical coherence microscope. I actually spent most of my time in the lap preping the arabidopsis thaliana specimins we were examining under the 'scope, and learned oodles about contamination and cleanup. That and chemistry and physics. :-) I use it all the time with this diet and the condition.

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I'm starting a position as an analytical chemistry professor in the fall so I've been working in labs for a long time. I do some work with radioactive arsenic - gamma and beta emittor so nasty radioctivity, extremely toxic, mutagenic and carcinogenic. Definitely good practice for avoiding cross-contamination - I think I might prefer gluten over arsenic.

Science sure helps too in figuring out the diet.

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Nope, I'm an artist, but my dad is a chemist & I told him his analytical influence was very useful when I'm concocting gluten-free goodies in the kitchen! For that matter, mixing flours is a bit like mixing colors...

Leah

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The artist in me likes to develop new good things to eat, but the scientist takes notes and tests the recipes until they are reproducible.

I have undergraduate degrees in Chemistry and Linguistics.

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I work with RNA which is far more sensitive to cross-contamination than I am, but I am finally glad that my near paranoid need to have clean eating tools is coming in handy. (I wash every single tine of every single fork)

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I'm not a scientist, but I am married to one. DH is a chemical engineer (not run-plant, he's in research) and I go to him for cc questions. He's the one that told me that gluten can certainly get into non-stick surfaces (like teflon) but that it will come out with "enough" washings. Same thing with tupperware :rolleyes:

The funny thing is that when it comes to anything in the kitchen, I know way more about chemistry than he does :lol:

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    • I_would_widen_the_search_to_your_whole_environment.....Carefully_consider_what_else_was_different_when_you_felt_better.
    • Thanks a lot for your advice and the link. I will surely check upon GCED. But, doesn't a negative HTTG (can't do IgA ttg as IgA deficiency) result mean that I am not exposed to gluten ? 
    • Thank you for going through my long post and responding. I have been both dairy and gluten-free free for 10 months now. Yes, even I was worried about other food allergies. I mentioned it to my GI doc and asked if I need food allergy test to eliminate other allergens. He said, food allergy tests give a lot of false positives and are not accurate. He said: not everything is because of food allergy and it's refractory celiac which is causing issues as the jejunum biopsy, done recently, is showing villous flattening.

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    • Oh, Trish at the GlutenFreeWatchDog tested Planter's honey roasted peanuts three years ago.  The can did not state gluten-free, but showed no gluten ingrediants (per Kraft policy).  Test result: less than 5 part per million which is pretty much gluten-free.  
    • What if it were something else that glutened you?  Maybe you ate too much of a good thing?  I once (three months post dx) ate too much gluten-free fried chicken, vomited, passed out and fractured my back (osteoporosis) in the process.  Paramedics, ER doc and Cardio all thought I was having a heart attack.   No.  It was sheer gluttony and bad bones.  Not good to overload with a damaged gut.    Maybe you did get some contaminated nuts.  Afterall, anything processed is suspect.  What might be well tolerated by some, might be too much for others.  We all have our various levels of gluten intolerance.   The old 20 parts per million is just a guideline, but science does not really know (lack of funding......doe anyone really care enough to find out?)  My hubby has been gluten-free for 15 years.  When I was first diagnosed, I tried to eat the gluten-free foods that I normally gave him.   Problem was he was healed and I was not.  Things like Xanthan Gum in commercial processed gluten-free breads make me feel like I have been glutened, but it is just (and still is) an intolerance.  So no bread for me unless I make it myself using a different gum.   Too lazy, so I do without.   so, ask your doctor if you really want to know or lay off the cashews and test them again in a month using a certified gluten-free nut.  I wish this was easier!    
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