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. - kpf posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      0

      ttg iga high (646 mg/dl) other results are normal

    2. - ShariW replied to xxnonamexx's topic in Related Issues & Disorders
      2

      Self Diagnosed avoiding gluten 7 months later (Not tested due to eating gluten to test) update and question on soy

    3. - Rejoicephd replied to Rejoicephd's topic in Related Issues & Disorders
      3

      Basic metabolic panel results - more flags

    4. - trents replied to Rejoicephd's topic in Related Issues & Disorders
      3

      Basic metabolic panel results - more flags


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,327
    • Most Online (within 30 mins)
      7,748

    kpf
    Newest Member
    kpf
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • kpf
      Levels on my celiac panel were within normal range except ttg iga which was tagged as high (646 mg/dl). Is that typical? 
    • ShariW
      A lot of people erroneously think soy is a problem for people needing to be on a gluten-free diet. Trents' comment above speaks to some celiacs also having a sensitivity to soy, but this is just some of them.  However, soy sauce is something anyone following a gluten-free diet should be wary of. Many soy sauces contain wheat, which is where the soy/gluten confusion comes into play. There is gluten-free soy sauce available, just read labels to be sure. I use San-J Tamari, which is gluten-free but does contain soy, in place of regular soy sauce.
    • Rejoicephd
      Multivitamin - 2 pills daily vitamin D - 1 pills daily  magnesium - 3 pills daily iron - 1 pill daily   
    • knitty kitty
    • trents
      I have many of those same CMP irregularities from time to time, with the exception that my potassium is always normal. What I can tell you is that it is normal for everything not to be normal when you get a CMP done. I used to get a CBC and CMP done annually and there were always some things out of spec. Docs don't get excited about it for the most part. It depends on the particular parameter (some are more important than others) and it depends on how far out of range it is. Docs also look for trends over time as opposed to isolated snapshots of this or that being out of spec at any given time. Our body chemistry is a dynamic entity. 
×
×
  • 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.