Posted 13 June 2011 - 05:21 PM
*I developed very bad, super itchy, all over hives (but NOT resembling DH), usually getting much worse as the day progressed starting roughly in January. I went through all the usual allergen things - soap, washing machine detergent, etc, then on to shellfish, dairy, etc and purely by coincidence ended up not consuming a lot of gluten in a week's time. The hives improved somewhat and I also noticed that I was sleeping better and did not have as much joint pain. Then one day I ended up consuming a LOT of gluten (a scone in the morning, hamburger bun in the afternoon) and had a massive outbreak. LIGHTBULB! So I have now been gluten-free for about six weeks and I am much improved with the exception of being what you all call "being glutened" a couple of times.
If there's anyone who would be able and willing to explain cross reacting to me I would VERY much appreciate it. I find that there is TONS of information out there on the web, but GOOD information in just a very few places, this one being the tops. I am so grateful to have found this site and after just a week or so of poking around feel MUCH more informed. So thank you all!
Posted 13 June 2011 - 06:28 PM
Secondly - it's very possible you were just reacting to something in the products you ate. Many people have more than one sensitivity. The reaction you describe (hives) sounds more like an IgE allergy to me.
My son is celiac but then also has a corn allergy. That's not uncommon.
Gluten-Free since November 2010
GAPS Diet since January/February 2011
me - not tested for celiac - currently doing a gluten challenge since 11/26/2011
partner - not tested for celiac
ds - age 11, hospitalized 9/2010, celiac dx by gluten reaction & genetics. No biopsy or blood as we were already gluten-free by the time it was an option.
dd - age 12.5, not celiac, has Tourette's syndome
both kids have now-resolved attention issues.
Posted 14 June 2011 - 06:27 AM
So keep a food journal. You may find there are more things that you need to avoid.
Posted 14 June 2011 - 07:45 AM
Ways to avoid cross-contamination: read labels very carefully. Some will tell you whether the product shares lines with wheat foods or is made in a facility that processes wheat products.
Utensils - don't get hard ice cream that could have been scooped with the same scooper used for the cookies and cream ice cream. Ask for a clean scoop or just get the soft-serve (even that's not guaranteed, from what I read on this forum). Don't eat off of someone else's plate or fork. Don't stir the rice pasta with the regular pasta's wooden spoon.
Don't share a drink with your kid or spouse. You don't know what they had in their mouth.
Don't eat anything that drops on the counter or table - you don't know how clean it is.
Don't bake regular bread at home and then expect the next gluten-free thing you make to be safe - there will be flour in the air, possibly for days.
Don't eat the burger or dog off of the bun - ask for it to never touch the bun in the first place.
Don't pick croutons off and eat the salad - it will hurt you.
Get a fresh set of wooden spoons for home cooking and mark them and threaten your family with pain if they use them for regular food.
Throw away the old pasta strainer or mark it for gluten only and get yourself a new one, because you can never get it clean enough.
Anything that TOUCHES gluten can't touch your food - that's where cross-contamination comes from. After a while it becomes second nature to watch for it and to set rules for yourself about how to avoid it, but in the mean time, be vigilant. It helps to stick to fresh foods and avoid processed foods, even those labeled gluten-free - save them for treats or for days you just can't manage to cook.
I never liked bread anyway.....
Posted 14 June 2011 - 02:35 PM
Posted 08 July 2011 - 01:00 AM
I just looked online and here is a list:
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