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

What Were The Hardest Things To Find And Elminate?
0

13 posts in this topic

what are the thing's I'm missing, I am sensitive to damn near everything, so it must mean that I am still taking in gluten somewhere, I don't know if it's improperly cleaned surfaces, or the wrong type of pots (all the right kind of metal, I think)

or maybe it's the soap the dishes are washed with? is that possible? what should I look for..

or can handsoap do the trick?

I'd have to be pretty sensitive cause I am so paranoid I hardly ever touch my food =/

tips, idea's or personal stories.. anything would help at this point, although I worry I'm just to lazy to see something obvious.

what were the CC's that when you found out made you go "wooooow, that of all thing's... never even thought about it"

0

Share this post


Link to post
Share on other sites


Ads by Google:

what were the CC's that when you found out made you go "wooooow, that of all thing's... never even thought about it"

my dog and cats food,, they are now almost grain free.

0

Share this post


Link to post
Share on other sites

Did you scrub out the silverware drawer/tray, and the drawer with spatulas, measuring cups, etc?

New sugar-- most people don't use fresh measuring cups between flour and sugar?

Lipstick/chapstick?

0

Share this post


Link to post
Share on other sites

I made a post about how to make the house gluten-free. Maybe some of the things I listed in there will be a shift. You should also search for Shauna's post on the subject - I can't remember which one, but she had stuff I hadn't thought of.

As for pots and pans, we got rid of anything that wasn't in good shape and stainless steel. We stripped and reseasoned our cast iron. Baking sheets have got to go or be lined every time you use them.

Check all your medications and supplements. Actually call the pharmacy you get them from.

It could also be that you have trouble with cross contamination on "naturally gluten-free" foods. We had this problem with lentils. I called the company we bought them from and sure enough they were packaged in a building that they package wheat products in. We also had trouble with arrowroot powder. That one was hard to figure out.

We aren't having legumes right now, but when we reintroduce lentils we'll try to get a clean source, and we'll definitely rinse them, soak them and rinse them again thoroughly before using them. Same deal with nuts. (We dehydrate them after rinsing them and soaking in salt water).

Ditto on the animal feed - I should add that to my post!!! We did find wheat in our shampoo, but not every bottle we had. We ended up switching to using baking soda for shampoo and apple cider vinegar as a rinse. Our hair is nicer than ever!

If you are fairly sure you have eliminated cross contamination and products with gluten and are still having problems, you might look into whether you have additional issues. We have a problem with corn and it's even harder to eliminate because it is everywhere, but it's not labeled! Sigh.

0

Share this post


Link to post
Share on other sites

Oh, and I found being single to be helpful. Maybe make everyone wash their hands when they come in the house and brush teeth etc.

laundry detergent?

0

Share this post


Link to post
Share on other sites




Write down everything that you eat and use and then when you are trying to figure things out you can go back and check. I'm way too lazy to follow my own advice, but I try to write down the important things. We went down to a very simple diet of just a few things to get a base level healthy place to start and then added things one at a time, one per week. It took a long time and eating was pretty boring for awhile. After a year I still haven't been able to retest everything, but I am much healthier.

Just about anything can do it, salt, spices, going into a bakery (airborne flour), shampoo, soap, dish soap, rinse aid. Get rid of anything that isn't essential while you are figuring things out. I used plain water for washing for a while to figure out if my cleaning supplies were a problem. Another good way to see if something might be bothering you is to eat more of it than usual. 3 or 4 times seems to work well. If it got me noticeably at 3 or 4 times the usual amount, I figured it was probably getting me before too. I brushed my teeth 10 times one day to make sure that my toothpaste was O.K.

The hardest thing for us was finding out that we had to peel our peaches when my son starting eating more of them. When he was eating one or two a day it wasn't a problem so I assumed they were safe and it took a long time to figure out that they were the problem.

Good Luck!

0

Share this post


Link to post
Share on other sites

The hardest thing for us was finding out that we had to peel our peaches when my son starting eating more of them. When he was eating one or two a day it wasn't a problem so I assumed they were safe and it took a long time to figure out that they were the problem.

Good Luck!

it is things like this that make me crazy :ph34r: ,,for me I can eat pears as long as they are canned,,fresh pears even if peeled are an issue((maybe I am not peeling deep enough )) :blink:

0

Share this post


Link to post
Share on other sites

My husband kissing me after he had eaten gluten at work, but didn't tell me he had eaten anything with gluten. My husband driving my car and stoppong at a fast food place and eating in the drivers seat before driving home (since we have a gluten-free house). Then I drove after him and got glutened from the steering wheel. Now he has to brush his teeth before kissing me and wipe down the steering wheel/shifter if he eats in my car. Sometimes I even make him wash his hands as soon as he comes home just in case there is gluten residue on them.

0

Share this post


Link to post
Share on other sites

Okay, stuff that seemed absolutely crazy when I considered it, but turned out to be an actual issue.

- salt, like Steph. A lot of salt had anti-caking agents that didn't work for me, or were processed in facilities that had wheat containing spice mixtures processed in the same place. Ugh.

- ALL my oils, sigh. I had all this great organic oil from spectrum, but always had this low level gluten issue until I figured out that every oil from them is run on the same line, and that line has wheat germ oil run on it, too. Stopped the oil and things improved some more. I use bariani olive oil now.

- definitely our dishsoap made a small difference. we use 7th generation now and it seems okay.

- ground meat of any kind. I found some once that was ground on a dedicated grinder, and then was getting sick off of it. Called up the company and found out they had started making sausages with wheat and sharing the grinder now. I'm still looking for safe ground meat, but haven't found any.

- unwashed produce has zapped me a number of times. Produce that is hard to wash and is grown covered with contaminated straw (like strawberries and mushrooms) has been an issue. Wax coatings (which can be on organic or inorganic produce) can have contaminants that get me. Especially citrus, apples, and pears. The top ten list of pesticide loads tends to correlate pretty heavily with my reactions, although I only found that out after I had noted the reactions, and then went and looked up the pesticides.

- I have done all right on new, stainless steel pans. My non-stick pans we bought new, and only used with gluten-free food for my kids, STILL gets me. :( I once thought I was reacting to a food, and happened to cook two batches of the same thing, one in my pan and one in the non-stick, and that's when I got the first clue that I reacted to the pan rather than the food! Tested it out and it was pretty darn clear. Pan=bad.

- spices are a no-go for me. Lots of preservatives involved in these. There are also a lot of exotic spices that are grown in places like India, and if they are grown by small farmers, it's pretty common to have wheat grown nearby for the farmer's own food.

- pesticides have turned out to be a big issue - a way to test this out is to try some of the same produce but from different farms. Get inorganic and organic, and maybe one or two from a local farmer who uses fewer fertilizers. There were a few fruits/veggies that are commonly given a particular gas/pesticide/coating that we tested this way and were able to narrow it down to the contamination rather than the food itself.

Sympathy on the paranoia! You react often enough, I think it's hard to avoid that feeling until you KNOW what's safe! Especially if your reaction is nasty enough.

0

Share this post


Link to post
Share on other sites

Food for Life gluten-free bread. I hadn't eaten any bread in quite a while anad decioded to try a couple loaves. First one was fine, but the next time a I got one I got glutened right away. So, I guess that wasn't hard to find really, just the variability of it being ok and then not ok bugs me. I'll never buy their products again.

0

Share this post


Link to post
Share on other sites

I found I reacted to all gluten free processed foods, the ones on shared product lines even worse. Wheat in my shampoo, SO eating and and glutening the steering wheel, refirgerator door, cabinet handles. My cat's cat food. The toilet handle! Not cleaning the siverware drawer, the toaster sat right above it. Plastic containers, the collander. That's all I can think of at the moment.

0

Share this post


Link to post
Share on other sites

I started drinking rice milk when going gluten free. Then I stopped, and started again. I was going downhill each day. I found out that Rice Dream processes their rice milk with barley! They don't say that on the label of course, but it is on their website. I got better after I switched to almond milk.

0

Share this post


Link to post
Share on other sites

Domesticactivist, how do you shampoo with baking soda? Do you mix it with water first or what? I'm thinking I'd like to try that. Thanks.

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
      104,092
    • Total Posts
      920,313
  • Topics

  • Posts

    • I got cross contaminated some time ago & the rash came back pretty badly. I've attached a photo taken on June 11th of my back. It was also in my scalp, around my neck, on my front, shoulders, inner wrists and more.   Tonight I am not itching at all! I haven't itched all day long!!!! I can't take Dapsone because I'm allergic to sulfa drugs & Dapsone is a sulfa drug. Obviously that means I also can't take any of the other sulfa drugs that are used to treat dh after Dapsone is not an option. After those comes tetracycline. I really needed some relief! I began researching the dosage & particulars on tetracycline for dh. Extensive & exhaustive research did not pan out. The best I could find was treating Bullous phemphigoid. That said something like 500mg of tetracycline 4 times per day and about an equal amount of niacinimide. I really didn't want to take that much medication and in such strong doses. So my doctor (my PC doc) & I began experimenting. We tried Doxycycline 100mg twice a day. It seemed to be helping some but it just wasn't enough. Then we upped it to 200mg Doxycycline twice per day. It has taken about 5 days of that & I sit here not itching all day for the first time in a long, long time! This may not work for everyone. I did want to post it though as it is, at present, working for me. I am not thrilled at taking it but I have toughed this rash out before for years with no meds and I just couldn't do it again.
    • I laughed out loud at the 'little notebook' comment!😂 It has been interesting to see how much progress has actually been made over the past 10 years that there is even a notebook to be offered or a restaurant to eat in that will accommodate our 'allergy'. 10 years ago I feared that I would never eat in a restaurant again.  But the notebook comment is spot on.  Hopefully within the next 10 years restaurants will evolve enough to offer us a menu that clearly lists the delicious and extensive offerings that they have lovingly prepared just for us...and not just an ingredient list with nutritional values that take longer to read than War and Peace.   I am grateful that there are places to go that at least make the effort.  Who knows?  Eventually there may be restaurants which will have to offer menus with GLUTEN options available!
    • Thanks for posting this Adrien, it's a great list and I and others will appreciate the effort and the thought behind it. I loved my time in Malaysia and I'm glad I sampled all the food I could whilst I was still on an unrestricted diet. The good thing is that, like you say, some of the nice Malay foods are still ok. As a backpacker I survived on a lot of nasi goreng and laksa, nice to think if I return there I could still do the same Terima kasih!
    • 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!)  
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,122
    • Most Online
      1,763

    Newest Member
    ForeverYoung&GlutenFree
    Joined