Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):
  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

How Much Gluten To Cause Reaction


SofiEmiMom

Recommended Posts

SofiEmiMom Enthusiast

Hello all. I am having great difficulty trying to get my child's teacher and pre-school adminstrator to understand how a bread crumb can make my daughter very ill. It's also difficult for them to understand how painful of a reaction this is for her - since it is delayed and not immediate like anaphalactic shock and therefore haven't witnessed a reaction. They also can't comprehend how each gluten set back can contribute to an increased risk of other diseases. Does anyone have any links or copies of articles for me that would help aid in getting the point across? Thanks so much. Please e-mail me directly at kfanelli@mac.com


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



tarnalberry Community Regular

I would suggest doing some searches on Open Original Shared Link for journal articles, as well as looking up the articles here at Open Original Shared Link for the references you want. At the end of the day, it's a basic chemical reaction - you only need to put one speck of baking soda in a glass of vinegar to release oxygen, you only need to put one speck of gluten in the intestines to trigger the immune system. And, at the end of the day, they don't have to understand it, as long as they do it.

judy04 Rookie

I would suggest showing them articles about the girl who couldn't

take communion because the Catholic Church wouldn't let her

use a rice wafer. This stirred up a lot of controversy and more

people became aware of the disease because of it. Some stories explained

about how even a crumb of wheat could cause severe damage and the

little girl said "I could die from it". just a thought...

ashlee's mom Rookie

I would think any article describing cross contamination would help. Realizing that if you stir the pasta with the wrong spoon can make someone sick might help bring home the point that you are not being paranoid about a crumb. It is hard for people to grasp sometimes, but if these are proffesionals in child care, they need to be putting out an effort as well. If after you share this information you don't see a change, make sure you look into other schools, I'm sure there are some that will take your daughter's health into consideration!

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Scott Adams replied to HectorConvector's topic in Related Issues & Disorders
      311

      Terrible Neurological Symptoms

    2. - Scott Adams replied to Known1's topic in Gluten-Free Foods, Products, Shopping & Medications
      11

      Reverse Osmosis (RO) Water

    3. - Scott Adams replied to YoshiLuckyJackpotWinner888's topic in Gluten-Free Foods, Products, Shopping & Medications
      8

      Water filters are a potential problem for Celiac Disease

    4. - Scott Adams replied to YoshiLuckyJackpotWinner888's topic in Gluten-Free Foods, Products, Shopping & Medications
      8

      Water filters are a potential problem for Celiac Disease

    5. - HectorConvector replied to HectorConvector's topic in Related Issues & Disorders
      311

      Terrible Neurological Symptoms

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,578
    • Most Online (within 30 mins)
      7,748

    Amiah
    Newest Member
    Amiah
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Scott Adams
      I’m really sorry you’re dealing with this—chronic neuropathic or nociplastic pain can be incredibly frustrating, especially when testing shows no nerve damage. It’s important to clarify for readers that this type of central sensitization pain is not the same thing as ongoing gluten exposure, particularly when labs, biopsy, and nutritional status are normal. A stocking/glove pattern with normal nerve density points toward a pain-processing disorder rather than active celiac-related injury. Alcohol temporarily dampening symptoms likely reflects its central nervous system depressant effects, not treatment of an underlying gluten issue—and high-dose alcohol is dangerous and not a safe or sustainable strategy. Seeing a pain specialist is absolutely the right next step, and we encourage members to work closely with neurology and pain management rather than assuming hidden gluten exposure when objective testing does not support it.
    • Scott Adams
      There is no credible scientific evidence that standard water filters contain gluten or pose a gluten exposure risk. Gluten is a food protein from wheat, barley, or rye—it is not used in activated carbon filtration in any meaningful way, and refrigerator or pitcher filters are not designed with food-based binders that would leach gluten into water. AI-generated search summaries are not authoritative sources, and they often speculate without documentation. Major manufacturers design filters for water purification, not food processing, and gluten contamination from a water filter would be extraordinarily unlikely. For people with celiac disease, properly functioning municipal, bottled, filtered, or distilled water is considered gluten-free.
    • Scott Adams
      Bottled water, filtered water, distilled water, and products like Gatorade are naturally gluten-free and do not contain gluten unless contaminated during manufacturing, which would be highly unlikely and subject to labeling laws. Gluten is a protein from wheat, barley, or rye—it is not present in water, minerals, plastics, phosphates, bicarbonate, or electrolytes. Refrigerator filters and reverse osmosis systems are not sources of gluten, and there is no credible scientific evidence that distilled or purified water triggers celiac reactions. If someone experiences symptoms after drinking a specific product, it is far more likely due to individual sensitivities, anxiety around exposure, or unrelated health factors—not gluten in water.
    • Scott Adams
      Water does not contain gluten--bottled water included. This is an official warning that you'll receive a warning if you continue to push this idea. Gatorade is naturally gluten-free as well, and it's purified water does not include gluten. You can see all sort of junk on the Internet--that does not mean it is true.
    • HectorConvector
      An interesting note (though not something that I recommend) is that in the last couple of winters before this one, I drank tons of alcohol because I found it reveresed the pain substantially. It seemed it muted it, then I stopped worrying about it, and so on, so that it was reversing the sensitization cycle. I mean, strong alcohol. Not a few beers. Talking 25% ABV stuff and well beyond any limit anyone has ever seen. Yes, bad for other reasons. But it was interesting, that even after stopping the alcohol (which I could do overnight, for some reason I don't get dependent) the nerve pain would stay "low" for a while, but then gradually ramp up again to where it was before. Obviously, that's not a long term solution as my liver would probably shrivel up and I'd go broke. So the pain clinic hopefully finds a better way to desensitize the condition.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.