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

They Can't Really Be Serious About This?
0

10 posts in this topic

I will have to buy new kitchen stuff??? If William comes back + for celiac disease I keep hearing that I will have to go get new thigns like a new toaster for his gluten-free bread only and I won't be able to cook his gluten-free food in the same containers that I use for regular food unless I wash them very well first... So I will have to make his food first if I dont want to buy a seperate set of pots and pans for him. And I should buy new seperate condiments for gluten-free food only. All this so that there is no chance of cross contamination by even a few crumbs of gluten getting in his food. Kris and I are 100% convinced that he has this allergy now because he hasn't had any Gluten since Thursday night and he is FINE! Not even a stomach ache!!! But when we tested it and gave him food with Gluten on Thursday night he threw up Friday morning again. I just keep praying that it is just an allergy because then he has hope of growing out of it where as if he has celiac disease he wont ever grow out of it and from what I keep reading even a little Gluten can cause major damage to him. The specialist was 75% positive that he has celiac disease just by the 1 blood test that came back but the base wont take that as a positive diagnosis...

I am beyond stressed at this point. We are so broke it isn't even funny... I splurged and bought Emma her coat.. It's furry like a dalmation print. She loves it... Cost $25 which I guess isn't all that bad for a winter coat but since we're broke it wasn't easy... Of course I also let William pick up a couple of cheep Star Wars toys he wanted. We're spoiling him this past week to make up for all the food we're saying no to and all the doctors he's seen and tests he had done...

I bought 3 books to help with this... 2 are cookbooks Wheat free and Gluten Free, 1 is normal food and 1 is just deserts. I figure if I can learn to make him good things like cookies and cakes then he won't be so upset over the things he can't have. I also got a book called Kids with Celiac Disease. It is good even if he doesn't have full blown celiac disease because the doctor said that if he doesn't have full blown celiac disease with the symptoms he had and how strong his allergy was it is very possible he could be a carrier still and have it show up later and he still has to follow the same diet because of his allergy. This book offers lots of suggestions for gluten-free foods and how to handle different situations which we are going through anyway becuase of his diet...

I just dont know what to do at this point... I keep reading and researching and even if he doesn't have celiac disease yet he at least has to have the same gluten-free diet because he has a strong allergy and all this stuff about needing a new toaster and things like that is just STRESSING ME OUT! We told our parents that from now on if they want to buy the kids something to buy food because we have enough toys and clothes for them but the food is killing us financially...

0

Share this post


Link to post
Share on other sites


Ads by Google:

You absolutely cannot use the same toaster - there's no way to get all the crumbs out. (Then again, I never use a toaster, but you can get a $10 toaster from WalMart after saving up.) But, depending on your cooking implements, you may not really need new pots and pans. If you've got stainless steel that's in decent shape, then just washing well is fine, but if you're using cast iron, you'll need new pans. You definitely have to clean the pan between uses - if you've ever cooked pasta, you can see how much starch comes out in the water. And if you've ever made a PB&J sandwhich, you see crumbs come off on the butterknife and can see that they'd contaminate peanut butter or jelly, so yes, any shared condiments need to have a unique container for the celiac.

But you may find that sticking to the basics - lots of rice and corn - makes it cheaper. You don't need to buy specialty gluten-free stuff, for the most part.

0

Share this post


Link to post
Share on other sites

Just stay away from specialty foods.......go through your grocery store and find all the foods that are gluten-free........rice, potatoes, veggies, some canned goods, etc. There are a lot of mainstream products, but it helps to know brand names going into it.....FritoLays, Hormel, Oscar Mayer, etc. and find out what products by each are gluten-free if possible. Remember that Kraft clearly displays gluten on their ingredients lists......here's a section of the site that has mainstream products/brands that are gluten-free:

Mainstream products that are gluten-free (celiac.com)

0

Share this post


Link to post
Share on other sites

Thanks guys... I laughed when I started reading my book that I bought and the lady who wrote it said how her first trip to the regular grocery store looking for food she left with a bunch of Fritos. LMAO! I did the same thing. I went looking for what I could buy and left with Fritos as the only "non specailty" food. The store I went to had a lot of natural and healt foods so I was able to find things like those Envirokidz bars that William likes...

I keep thinking I am getting ok with the idea of this new diet then it slaps me in the face again and I start freaking out again. William keeps asking for food he can't have and I keep telling him over and over why he can't have it but he laughs and says no, my tummy is fine... LOL! Of course he hasn't had Gluten since Thursday night...

I have to ask though... WHY a new toaster? My husband and I are going around in circles trying to figure this out. After all the crumbs fall down to the bottom and the bread just rests on a little metal wire so how is it getting contaminated?

0

Share this post


Link to post
Share on other sites

Have you ever tried cleaning one out? You'll find that there really are crumbs all over the metal that the bread does touch. For $10, it's not worth the risk

0

Share this post


Link to post
Share on other sites




my husband and I have a toaster oven and when I toast my gluten-free bread I put it on a piece of foil so that it doesn't touch the metal grate that the other bread has touched, do you think that's ok?

0

Share this post


Link to post
Share on other sites

Well, it's better than just using the same toaster, but for $10 you could make things a lot safer and reduce the risk of contamination

0

Share this post


Link to post
Share on other sites

I too thought we could get away without getting a new toaster....and I tried cleaning out the old one....cleaning it to the point of almost wanting to wash it out!! But my meticulous cleaning still couldn't dislodge all of the residue. There were layers of crumbs that unless I used a flashlight I couldn't see. I then realized that when using it for gluten-free toast, everytime the toast would pop up the residue would dislodge itself and get on the gluten-free bread. This would be unacceptable. I also purchased new wooden spoons and spatulas based on this same theory (that gluten gets into the worn out cracks and crevices).

I broke down and purchased a $10 toaster, but kept the old one for the gluten breads (but haven't used the old one since - my husband is celiac, not me).

Am I glad I purchased new? You bet! He was so sick that he didn't need any more risk factors for a reaction.

I do have a question for the long time celiacs, what about an aluminum pot that isn't stainless steel and was used to cook wheat macaroni? Would using a Brillo pad in it be sufficient to clean out gluten residue?

0

Share this post


Link to post
Share on other sites

I'm not a long time celiac, but I've never had a reaction from using my same old pots and pans (aluminum, stainless, etc.) The only thing I bought was the same cheap $9.99 toaster that everyone else seems to have. Oh, I did buy a pasta pot with a strainer in the lid for my special pasta- but now my whole family has the gluten-free pasta with me.

0

Share this post


Link to post
Share on other sites

I haven't replaced my pans either - though I no longer use my cast iron skillet, which I will have to replace as soon as I want to use one. We don't primarily use teflon anyway. (I've got a bird, and at high temperatures, non-stick coatings can give off toxic fumes. Birds are highly sensitive to these fumes (though they can harm humans, they hit birds way before that stage) and can die from very brief, very minimal exposure.) And the rest of our pots are either stainless steel or anodized aluminum, both of which clean well and have hardly ever seen wheat anyway (and not something that would relentless stick).

We do have one non-stick gridle, purchased after I went gluten-free, that is used for pancakes and corn tortillas only. We do use it for both gluten-filled and gluten-free pancakes, however, but I am extraordinarily anal rententive about no metal and no abrasive substance touching it, so the surface has not been scratched and I've never had a problem. While most non-stick surfaces can be porous, you're supposed to heat them well first, so that the non-stick chemicals on the surface of the pan expand and flow together, leaving no spaces between them. I've never had a problem from this pan. (I would, however, never cook something that would stick on it - once that happened, I'd replace it.)

You know, I haven't replaced my plastic strainer, but I probably should. I usually use a pasta cooker anyway (the pots with the built in stainless steel insert that acts as a strainer), and I feel confident about being able to fully clean that one.

I was also a bit worried when I read about pots and pans, but I think you really need to use some good judgement on this one. Well, first throw any considerations about money out the window - you don't want a biasing effect on your decision, and you can always find a way for the solution to fit into your budget. I decided that between the type of pots and pans that I've got and the type of cooking that I do, there was little chance for wheat to be stuck to my pots. In other situations, it may have been necessary.

I have stopped using my old bakeware, though kept a set of non-stick bakeware (and worry about my bird every time I use it, and only use it on lower temperature baking...) which I had purchased just before going gluten-free and had kept unscratched doesn't have any stuck on residue.

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
      104,695
    • Total Posts
      921,778
  • Topics

  • Posts

    • Another link: http://naldc.nal.usda.gov/download/7351/PDF
    • Thanks for posting.  I know it is difficult to talk about these sorts of things even on a webforum.  It is good thing for people to be aware though about celiac disease and that it can cause mental problems.  Gluten can cause brain damage and it can cause anxiety. If the brain does heal it may take a long time. I know that gluten can cause anxiety and obsessive thoughts.  My experience has been similar to your experience. When I first quit eating gluten I had a similar constant loop and strong negative feelings. There are lots of people on this forum who get anxiety when they eat gluten. Some people also experience gluten withdrawl where they experience anxiety after giving up gluten. It can take a long time for the body to heal and for obsessive thoughts to go away.
       It is normal for people to socialize with each other and to be comfortable about it. You said you have problems still socializing and being around people. It might be a depressing thought but it sounds to me like you still have problems with anxiety.  I would recommend considering what options you have available to treat the anxiety. When I quit eating Gluten I still had some symptoms, even though I felt much better. I have been slowly recovering over a period of about three years. I had obsessive thoughts even after I quit eating gluten.  Now I very rarely if at all think about those things. My experience is that my mind would latch on to certain things that caused me anxiety and focus on those things. Sometimes my focus would shift and I would latch onto other things. My ability to socialize has also improved greatly with time. I have made some dietary changes which I believe have helped greatly. It sounds to me like you have obsessive thoughts about things and maybe some brain damage. My experience has been that my obsessive thoughts about different things went away with time. I feel my obsessive thoughts were caused by gluten and not by what people did around me or any events. As my brain healed I became more self aware and things became less stressful.  I can't give medical advice on this forum but I can talk about my current diet and my experience with celiac disease. My experience with gluten is different from a lot of other people so it is a good idea to ask other people and to talk to a doctor.  I avoid oats and avoid almost all processed foods. I buy certified gluten free food. I eat healthy and I exercise every day. I take st John's Wort as I have read studies that say it may be as effective as some other anti-depressants for treating certain types of anxiety. It is available over the counter. I started with a small dosage and then stepped it up over time. I think it helps a lot.  This is also something that you should talk to a doctor about first. https://www.researchgate.net/profile/Martin_Mahoney2/publication/7426926_St._John's_wort/links/540d8acc0cf2f2b29a386673.pdf A lot of people with celiac disease have vitamin deficiencies.  Vitamin b deficiency can cause anxiety. Some people do not process the synthetic form of vitamin b (from normal pills)  very well, and do better on an activated form of vitamin b. I take:
      1 activated vitamin b12 daily
      1 activated vitamin b6 every once in a while. 1 regular vitamin b multivitamin
      1 magnesium pill every day.
      St Johns Wort daily.
      1 zinc vitamin daily
      I drink lots of Chamomile tea and decaf coffee. I avoid most caffeine. 
      I think each of these helps lower my anxiety level.  I eat fruit with every meal. Canned fruit from walmart is cheap and good for you. I eat salad and and vegetables and avoid dairy.  I eat frozen fish often as it has healthy proteins. Eating healthy is very important. I eat potatoes and rice. http://www.livestrong.com/article/454179-what-is-methyl-b12/ I avoid eating soy sauce, soy, cheese, aged meats and fermented foods (I do drink certain types of alcohol in moderate amounts.) These foods contain lots of Tyramine. I might (or might not) have "monoaine oxidase deficiency" and if so high Tyramine foods should be avoided.  I thought I might have problems with elevated ammonia in my blood, but I am not convinced of that anymore. I limited my consumption of meat for a while as well as dairy but I am not sure if i helped.  I have heard that Celiac disease can effect other organs besides the brain and those organs can have an effect on the brain.  My current diet is working so I am going to stick with it for now. I try not to worry about things that are outside of my control. Be patient as it took me a long time to recover.  Let me know if you have any questions. There is a lot of information on this site and people who are willing to help.
       
    • Thank you. This is really helpful. I will call around next week.  I just want to heal! 
    • My endoscopy showed i had decreased folds in my duodenum. The biopsy came back and showed that my villi were fine... i have been on a gluten free diet for 6 years because i was just told i was intolerant but never had any testing before. when i eat gluten i get sick for 2 weeks. i came down with issues of other foods in march so they were trying to figure out why and wanted to know if i had celiac are not because that would explain why dairy and fructose are a problem.. both intolerant test for both were negative but the fructose test made me extremely sick but it was negative...      Im trying to figure out why i have decreased  folds in the first place. my Gi doctor is stumped on that to why the endoscopy would show damage but the under the microscope are fine. She is going to call the dr who did my scope and then is supposed to get back to  me..    would being gluten free for 6 year make it so there was damage and then my vili are now fine but still cant be seen in the endoscope?
    • Spicely Organics has both cassia and true (Ceylon) Cinnamon and are certifed gluten free along with the rest of their spices, as to tea Republic of Tea has most of their products tested and certified gluten-free also. You can visit their sites or try Amazon.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,699
    • Most Online
      3,093

    Newest Member
    kkreuz
    Joined