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

How Careful Do I Need To Be?
0

8 posts in this topic

Hey, I'm new to this group! Also newly (semi) diagnosed with celiac disease. I'm DQ8 positive, but as i've discovered that isn't always very accurate, but ive been having stomach issues for over 9 months. Trying out the gluten free diet to see if it confirms diagnosis. I've been gluten-free for about a month, but am still getting sick about once a week (which is a lot less often than while eating gluten.) ANYWAY, I'm trying to figure out if I'm still getting sick because I am still getting small amounts of gluten or because it isn't Celiac Disease that I have.

My questions are:

If a product says "manufactured in a factory that also produces wheat ect" is that off limits? It seems as though only walmart products state that kind of thing.

If a product says "may contain trace amts of gluten" is this also off limits? I have been staying away from these things, but like i said, it seems like only walmart brand states these things, and if i look at another brand it doesn't have a warning like that.

When you eat out at resturants, do you ask the cook to clean the grill and take other precautions?

Sorry for the questions. I'm trying not to be too psycho about how careful I am, but it seems necessary.

Thank you so much!!

April

0

Share this post


Link to post
Share on other sites


Ads by Google:

There is no way I'd eat something that said may contain traces of wheat! As for the facility thing- it is up to you. When eating out you may need to tell them to clean the grill, etc., depending on what you are ordering. Any amount of gluten will harm you, even if you do not see the same symptoms. Good luck, and be careful!

1

Share this post


Link to post
Share on other sites

Hello & Welcome

You need to be 100% with the gluten-free lifestyle. I would not eat anything that stated may contain traces of wheat or gluten. The made in a factory that also process' wheat products. Many of the lines are dedicated lines or cleaned after every use.Others may not be. This statement is put on packaging so they can't be sued, legal issue with the new labeling laws....

If you are a very very sensitive celiac ( which you are not) then I probabl;y would be extremely careful...

Its good to ask questions that is how we learn.

We always try to eat at restaurants that have a gluten-free menu or knowledge of what gluten is! Most sports bar type places do not have a good track recoed. Ie: Applebee's,TGIF'S Even ththe chicken breast is flash frozen with a glaze that is not safe for us.

Chili's

Carrabas

smokey bones

carino's

five guys burgers

red robin .

Wendy's

boston market

plus many many more have gluten-free options....

hth

mamaw

0

Share this post


Link to post
Share on other sites

How Careful? -- Very, very careful. Always.

With people new to gluten free eating it often is a cross contamination issue. Did you get a new toaster? New baking pans? Do you prepare gluten filled food in the kitchen? Share cutting boards etc. I realize that it is not always possible to buy new appliances and cookware but can you scour some of the ones you have and then use them for nothing but gluten free items. Any cuts in a nonstick skillet can harbor gluten. After a while the chance of getting cross contamination will go away if you use the pans only for gluten free items. Continuously going between the two types of cooking increases the chance of cross-contamination.

Also despite what many say the cosmetics and even cleaning products can "gluten" you. Check to make sure that everything from your toothpaste to your hand lotion is gluten free. I have been doing this for 5 years but still slipped up in using Sensodyne toothpaste on my dentists recommendation. (The Sensodyne company recommends that you use AquaFresh Sensitive)

Also what do you do for hobbies? Fun activities? Crafts? I will never forget how sick I got when I grouted the tile in my kitchen. Never crossed my mind that the grout had wheat in it. If you have to do this either buy the premixed stuff or have someone else mix the powder well away from your breathing space. Many adhesives including good old library paste have wheat in them.

The reason people call this a lifestyle change rather than a diet is because so much more than eating is involved in staying healthy.

0

Share this post


Link to post
Share on other sites

I've been wondering about the cross contamination also. My nutritionist told me about a cereal that was supposed to be gluten free (was even on the box) but on the list of ingredients it said it was produced in a facility that makes wheat products so i kept away from it. I've been keeping "normal" food here for my boyfriend so i guess I need to start segregating things. Time to get a new toaster, and this is a perfect excuse to get a new set of pans like I've been wanting.

0

Share this post


Link to post
Share on other sites




the "processed in a shared facility" question is tricky. if you have a shared kitchen - even if your friend brings a granola bar into the house - you have a shared facility right there. it is certainly possible to avoid cross contamination in shared facilities, and it is also certainly possible to have consistent problems with cross contamination. you have to decide for yourself based on your experience and other people's experience what the right answer is FOR YOU, as there really is not a universal answer.

1

Share this post


Link to post
Share on other sites
Hey, I'm new to this group! Also newly (semi) diagnosed with celiac disease. I'm DQ8 positive, but as i've discovered that isn't always very accurate, but ive been having stomach issues for over 9 months. Trying out the gluten free diet to see if it confirms diagnosis. I've been gluten-free for about a month, but am still getting sick about once a week (which is a lot less often than while eating gluten.) ANYWAY, I'm trying to figure out if I'm still getting sick because I am still getting small amounts of gluten or because it isn't Celiac Disease that I have.

My questions are:

If a product says "manufactured in a factory that also produces wheat ect" is that off limits? It seems as though only walmart products state that kind of thing.

If a product says "may contain trace amts of gluten" is this also off limits? I have been staying away from these things, but like i said, it seems like only walmart brand states these things, and if i look at another brand it doesn't have a warning like that.

When you eat out at resturants, do you ask the cook to clean the grill and take other precautions?

Sorry for the questions. I'm trying not to be too psycho about how careful I am, but it seems necessary.

Thank you so much!!

April

I am struggling w/the same question and just today (after 3 months of gluten-free) went out and bought by own baking sheets, wooden spoon and collander. I felt GREAT at first, now I'm back to diahrrea and I can't figure out why??? I did have gluten-free oats for the first time in about 8 weeks on Wed and, although I had was struggling w/some loose bowels before that, I'm back to diarrhea about 4 times a day for 4 days since eating the oats. I know I could have other intolerances, but I'm wondering if it's more CC - I'm careful, but not super careful, escpeially when it comes to dish rags and dish towels....btw, how DO you clean counters off when you have gluten eating people in your house too? Do you always just use papertowels??

0

Share this post


Link to post
Share on other sites
I did have gluten-free oats for the first time in about 8 weeks on Wed and, although I had was struggling w/some loose bowels before that, I'm back to diarrhea about 4 times a day for 4 days since eating the oats.

Approximately 10% of celiacs cannot tolerate even gluten free oats. You might see if taking them back out of your diet helps.

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
      104,091
    • Total Posts
      920,310
  • Topics

  • Posts

    • I have posted on here before. DQ2, brother with celiac, DGP iGA was the only mildly elevated test. Was gluten-free so did 6 week challenge last winter. Negative biopsy. I am gluten-free now but do go out to eat. Prior to the challenge my health was good. Since then I have: Chest pain, pain between shoulder blades, periods of shortness of breath, heart palpitations, one instance of a heart arrythmia episode, neck is tender to touch on one side (they kept saying sinuses or TMJ which my dentist vetoed) ear ache, bowels never sink. Numbness and tingling. Blood pressure variations. Could be doing chores and feel dizzy and it might be 84/52.  not super low, but not typical for me if I'm running around the house.While other days I am mildly hypertensive. Recently lost 5 lbs in 8 days without trying. Recently electrolytes were low, alkaline phosphatese was low. Ferritin started dropping so started liquid iron 2-3 times per day 4 months ago. Primary watching that, I am not anemic but we are nowhere near iron overload either.  GI doc was a dick. Did not even know DGP replaced older tests and he was very condescending When I begged him for help recently and told me to get a second opinion which is exactly what I plan on doing.  I now have pain in my upper GI area. It is tender to touch. I had my gallbladder out in 97 along with a stone and infection in my bile duct. It hurts in this area. Pancreatic enzymes look fine, liver enzymes fine. Pancreatic ultrasound fine. I will now be doing a EUS Soon to look at bile duct, pancreas and liver.   so a typical day for me is that I might feel fine for a while and then suddenly feel like I'm going to pass out. really dizzy, numbness in odd places, like my body has been hijacked. I will typically eat a bunch of food something high protein and in about an hour or so I start to feel better. However, then my upper stomach starts to hurt in place of the passing out feeling. blood sugars are also normal. After getting the " it must be panic attacks" and condescending looks a million times my primary finally ordered an ultrasound of my sore neck and there is an abnormality in my thyroid which she says looks like possibly Hashti's. Except for one time, all my serum TSH tests were normal. We have more blood work on Monday. As I have not put on any weight and there are other symptoms that are closer to Graves.  Has anyone else had any thyroid issues that followed doing a gluten challenge?  where is your stomach pain? Do you have it above or below your belly button? Mine feels like it's in the pancreas area, like 2-3 inches above the belly button and when I push on it it's tender, but not all the time. sometimes i feel it in my back. 
    • Thanks for sharing with me.  I really appreciate it.  Honestly, after a glutening last summer (still do not know what glutened me), I did not eat out for a year!  The risk was too great as my healing time took 3 months (for symptoms to subside) and six months to regain lost weight.  Our recent vacation to Europe was worth the risk  as we traveled with our entire extended family, but we were extra cautious and ate only at celiac-approved places.  Otherwise, we "dined" at markets or ate the food we brought from home.  Thankfully, we did not get glutened (at least we don't think so!)  
    • I do not struggle with this and I was brought up the same way as you. I don't struggle because for many years off & on we didn't have a bathtub, only showers as well as this being therapy or medicinal for the skin - heck even for the muscles as I age. I figure I've earned my right to luxuriate or medicate with baths any time I've a mind to. My husband saw just how bad my dh got & NEVER begrudges me a nice long soak in the big soaking tub we now have.
    • Hi, No, I do not have celiac  disease. I have an ankylosing spondylitis which is an auto-immune disease provoking an inflammation of the joints. Under the advice and supervision of my doctor and the professor at the hospital I follow a gluten free & casein free diet, which is extremely successful in preventing inflammatory events. And I've been doing so, strictly, for more than 6 years. So I'm not Celiac, but I can tell you that I react strongly every time I take gluten even in small amounts. Even soya sauce, which according to this website has an almost zero dose of gluten, is a lot too much for me. Nevertheless I allow myself to eat food which has been processed in a factory which processes gluten. To conclude, I would say that when you are travelling, especially in a country where celiac disease is scarcely known, you should be twice as careful as when you're going out at home. In the end you can never guarantee that the cook has cleaned his pan after using soya sauce and so on... You can only bet
    • Along those lines, many Americans are now pursuing gluten-free eating. Gluten ... Diagnosis of celiac disease typically requires a history and physical ... View the full article
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,121
    • Most Online
      1,763

    Newest Member
    Sambud
    Joined