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

Cross-Contamination Realities- Grits
0

6 posts in this topic

I've posted another question here,I'm basically just trying to figure out if I'm in the super sensitive Celiac category, should I act like one for a little while, or if I can relax since this is all so new to me.

I had grits this morning from a cafeteria and it occured to me I should see what the gluten-free community says about grits even though it's made from hominy. Most people seem to worry about cross-contamination.

I don't feel anything with the grits, but I did feel nauseated when I ate a cold cereal, which was listed less than 20ppm of gluten. I've had steel-cut oats, no problem. (I've avoided all other oats with little effort.) I felt sick from Chinese food, and decided to give it up. There is no doubt that I don't tolerate caramel color at all, even from a single cough drop.

The great thing is that I know what to look for now. Should I go to the paranoid level and try to eat all fresh foods that I prepare or are from a reputable gluten-free source?

0

Share this post


Link to post
Share on other sites


Ads by Google:

It seems to be a matter of preference in the beginning. IMO, there's two ways you can go:

1. Go super gluten free from the beginning, eating only whole, fresh foods or reputable gluten free grains. Then when symptoms resolve, slowly add foods back in and see what you tolerate.

or

2. Go gluten free with whole foods and gluten free products, and then if things do not resolve, slowly take things out until you stop having reactions.

Right now, it sounds like you're probably following a slightly risky gluten free diet, not quite as gluten free as #2. Some examples.

Steel cut oats, if they aren't tested to be gluten-free, are a huge risk. They are almost always contaminated (to the point that scientists thought for a while that oats had some similar proteins to wheat, when it was just cross-contamination).

Chinese food (like fried rice) often has soy sauce added, and soy sauce has wheat as an ingredient. Unless you made it yourself with gluten-free soy sauce, of course.

Grits might be cc'd (many tolerate them fine) but if you didn't discuss your dietary needs with the chef at the cafeteria - avoiding gluten cross-contamination - then that's a more likely cause of gluten cc than the grits themselves.

So as to what to do, I guess I'd say you should decide what matters more, at this point. The diet challenges or the symptoms challenges. For me, the symptoms were so debilitating that the diet challenge of going super gluten free was better than living with the symptoms. My father was the opposite.

0

Share this post


Link to post
Share on other sites

If you're in the US and don't tolerate carmel color, it's not a gluten issue. It's made from corn or the package has to declare wheat.

I agree with T.H. that you really don't quite have the diet right yet. You have to get certified gluten-free steel cut oats. Bob's Red Mill makes them. Chinese food is always a no-go. Even if you order a dish without the soy sauce (which is usually made from wheat and soy) it will be CC'd from the seasoned woks. I worry less about grits, although you can never be 100% sure about gluten CC with any grain.

I don't think eating fresh foods you prepare and sticking to tested gluten-free grains is "paranoid". I think that's the celiac diet. I rarely eat out, and if I do it's at a restaurant with a gluten-free menu. For bread, I buy brands like Rudi's and Udi's. I get my flours from Bob's Red Mill, who tests for gluten.

0

Share this post


Link to post
Share on other sites

I've posted another question here,I'm basically just trying to figure out if I'm in the super sensitive Celiac category, should I act like one for a little while, or if I can relax since this is all so new to me.

I had grits this morning from a cafeteria and it occured to me I should see what the gluten-free community says about grits even though it's made from hominy. Most people seem to worry about cross-contamination.

I don't feel anything with the grits, but I did feel nauseated when I ate a cold cereal, which was listed less than 20ppm of gluten. I've had steel-cut oats, no problem. (I've avoided all other oats with little effort.) I felt sick from Chinese food, and decided to give it up. There is no doubt that I don't tolerate caramel color at all, even from a single cough drop.

The great thing is that I know what to look for now. Should I go to the paranoid level and try to eat all fresh foods that I prepare or are from a reputable gluten-free source?

Chinese food has been off my list for a long time. Too risky. Even "wheat free" soy sauce usually has some wheat! Ugh!

Eating in a cafeteria that is not committed to be gluten free is dangerous. The chef can stir one pot of gluten with a spoon and use the same spoon in another "gluten free" pot.

The same goes for tortillas in Mexican food places. I ask them to use a clean pan to warm up the corn tortilla and NOT to put it on the stove where they warm up the flour tortillas.I ask them to wash their hands or change their gloves. I about drove a man crazy last weekend trying to explain what i needed. I didn't get sick, so he did a great job. I get so frustrated sometimes in ordering, especially if there is a language barrier, that I almost cry. I didn't use to persist because i was embarrassed, but not anymore.

The longer you are totally free of gluten the easier it will be for you to sort out where it is hiding. Also, as you find the other things you are allergic to, it will get easier.

Some candy is made on conveyor belts that have gluten on them and they don't have to list that because it is not an ingredient. I don't eat any candy except for dark chocolate without dairy or nuts made in a facility without gluten. I don't eat cough drops.

I got really tired of accidentally getting glutened by eating a product that wasn't really gluten free, so I'm rarely eating them anymore. My episodes of getting sick have diminished to an exposure only once in a very great while. My digestion is back to normal and no more pain. This site with everyone's helpful ideas is what got me over the hump. Good luck. You'll figure it out. Be patient with yourself.

0

Share this post


Link to post
Share on other sites

Some candy is made on conveyor belts that have gluten on them and they don't have to list that because it is not an ingredient. I don't eat any candy except for dark chocolate without dairy or nuts made in a facility without gluten. I don't eat cough drops.

Can you substantiate this, please? I believe it's a rumor and no manufacturers have said anything about belts with gluten when we have written and asked about CC.

0

Share this post


Link to post
Share on other sites




Thanks, everyone. The caramel color is still an outstanding issue. There seems to be some disagreement, I just know that when I eat caramel color products, I get terrible indigestion and a swollen throat, so quickly that I could easily connect it to caramel color. But on the other hand, I do recall sometimes having a cola and not being bothered and just wondering if I was just having a "good" day.

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
      104,341
    • Total Posts
      920,478
  • Topics

  • Posts

    • As a GI specialty nurse who also has celiac I can tell you that it can not be diagnosed by CT and rarely unless you have severe disease can it be diagnosed by colonoscopy.  Those that have had it diagnosed by colonoscopy have such because their MDs were above to get into the small bowel from the bottom and take biopsys.  Celiac damage is not seen in the large intestine.  Also many people do not have diarrhea, many have constipation or a 50/50 mix between the two.  Celiac has 300 connected symptoms and sometimes no symptoms at all.  It's called the " great pretender" because of this.
    • Okay, thanks! I am 24 but my husband and I don't plan on having kids. However, the more I thought about it, the more I think I should get one for my brother's sake. Especially after my doctor's office called this evening to say my bloodwork tested positive for Celiac. Guess I will be on this forum longer than I thought!
    • You just got diagnosed Celiac and are wondering how serious this really is. What if there is just a little gluten in your food? What if you use the same toaster for your gluten-free bread as your wife's/husband's regular bread? What if those french fries are gluten-free but they fry them in the same fryer as those nice gluten coated onion rings? View the full article
    • Hi, I've never been on a forum before but thought I might find some answers here.  I have never been tested for celiac but a nurse practitioner I saw a few years ago told me she thought I would benefit from a gluten free diet.  At first, I thought I could never do this but after some encouragement I did try.  I did feel much better after going gluten free.  She never tested me for celiac. I turned 50 years old last year and I had a colonoscopy for the first time and had three polyps removed.  The surgeon said that my colon looked like I was a chronic laxative user.  I haven't used a laxative for a very long time.  I was at the time drinking a natural tea to help me to have bowel movements.  Before starting the tea I had always had difficulty with bowel movements and never had them once a day but with the tea I was able to go once a day. At the end of last month I developed severe pain after I would eat (I had my gallbladder removed at the age of 19).  One night the pain got so bad my husband had to drive me to the ER.  My liver functions were high as well as a few other things.  They did a CT scan of my abdomen and pelvis that showed wall thickening of my transverse colon and minimal irregularity involving the transverse colon.  My descending and sigmoid colon were collapsed.  There were a few tiny mesenteric lymph nodes present on the right.  They diagnosed me officially with colitis but said that most likely I had a gallstone (even though I don't have a gallbladder) that had come from the liver and had gotten stuck in the common bile duct (it did not show up on the CT scan).  I usually have a high ferritin level too.  I've been home from the hospital stay for about a month now and still have tenderness in the epigastric area. Some of this may not have anything to do with celiac but was wondering if anyone has been diagnosed with celiac by CT scan or colonoscopy or if anyone has had the same problems that I have had and found out what has caused it.  I cannot see the gastroenterologist who saw me in the hospital for a couple of months.  Can you have celiac and not have diarrhea as I am just the opposite? Any help would be appreciated!  Thanks!  
    • I had an acne flair up after going gluten free but it ended up improving and some long-term back acne I had been dealing with actually went away.  I think going gluten free was a shock to my system and at first I actually felt worse but after about a month things got better. 
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,411
    • Most Online
      1,763

    Newest Member
    Aly46
    Joined