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I Was Glutened!
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4 posts in this topic

Well Sunday I had dinner at my Dad's. Chicken which was stuffed with stove-top like dressing. I was given the chicken leg, which was kept separate from the dressing. I then loaded my plate with vegetables, ate, and enjoyed!

Monday however I had a splitting headache, and my stomach was trying to talk to me.

I'm telling you this because this is my first time being glutened since going gluten-free, and it was just....strange. I know it must have been the dressing, and my Dad's ignorance when serving it. He knows I can't eat gluten, but he doesn't grasp cross-contamination.

Anyways it came as a fright, becuase my headache never "progressed". It just hit me like someone hit me with a stick.

I think I've figured out my gluten "signal light".

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I hope you don't get too ill. It can be hard for us to eat at folks homes that are not gluten free because they don't know all the things we need to do to keep us safe. Many of us eat before we go to gatherings with family and friends or bring our own food for that reason. Hope your feeling better soon.

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I hope you don't get too ill. It can be hard for us to eat at folks homes that are not gluten free because they don't know all the things we need to do to keep us safe. Many of us eat before we go to gatherings with family and friends or bring our own food for that reason. Hope your feeling better soon.

Oh I'm completely fine now, it was just a shock as it was my first "glutening" since :P

However I have a feeling this will be happening at LEAST once a week for a little while. I'm trying to press into some people the concept of cross-contamination.

Some people just DON'T get it! I say "would you use the same spoon to used for peanut butter, then put it in a bowl of soup, and give that to someone with a peanut allergy?"

"would you give milk to a lactose intolerant person - once won't hurt?"

It's quite funny because my family is really trying to understand, but this is new for them, but I'd say they'll get the idea within a month. But until them, I'm more than happy to cook for myself :D

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Oh I'm completely fine now, it was just a shock as it was my first "glutening" since :P

However I have a feeling this will be happening at LEAST once a week for a little while. I'm trying to press into some people the concept of cross-contamination.

Some people just DON'T get it! I say "would you use the same spoon to used for peanut butter, then put it in a bowl of soup, and give that to someone with a peanut allergy?"

"would you give milk to a lactose intolerant person - once won't hurt?"

It's quite funny because my family is really trying to understand, but this is new for them, but I'd say they'll get the idea within a month. But until them, I'm more than happy to cook for myself :D

Ive been Celiac for a bit now and Ive learned that 0% of people get it, Eating out is the most frustrating.

You just have to learn to deal with people because people wont always learn to deal with you.

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    • Oh, Trish at the GlutenFreeWatchDog tested Planter's honey roasted peanuts three years ago.  The can did not state gluten-free, but showed no gluten ingrediants (per Kraft policy).  Test result: less than 5 part per million which is pretty much gluten-free.  
    • What if it were something else that glutened you?  Maybe you ate too much of a good thing?  I once (three months post dx) ate too much gluten-free fried chicken, vomited, passed out and fractured my back (osteoporosis) in the process.  Paramedics, ER doc and Cardio all thought I was having a heart attack.   No.  It was sheer gluttony and bad bones.  Not good to overload with a damaged gut.    Maybe you did get some contaminated nuts.  Afterall, anything processed is suspect.  What might be well tolerated by some, might be too much for others.  We all have our various levels of gluten intolerance.   The old 20 parts per million is just a guideline, but science does not really know (lack of funding......doe anyone really care enough to find out?)  My hubby has been gluten-free for 15 years.  When I was first diagnosed, I tried to eat the gluten-free foods that I normally gave him.   Problem was he was healed and I was not.  Things like Xanthan Gum in commercial processed gluten-free breads make me feel like I have been glutened, but it is just (and still is) an intolerance.  So no bread for me unless I make it myself using a different gum.   Too lazy, so I do without.   so, ask your doctor if you really want to know or lay off the cashews and test them again in a month using a certified gluten-free nut.  I wish this was easier!    
    • I have intolerances to a few foods now, so I was wondering about that.. I love cashews though, and a month or two ago I was eating them all the time with no problems at all. I mean, could I really have developed an intolerance to them since then? I don't know if they're made on shared lines (it didn't say on the package so I assumed they weren't), but I'll give them a call. I'm really, really sensitive to cross contamination. Even if something is just made in the same facility (but not on shared lines) it will make me sick. If that's not it, then I'm not really sure
    • Research with KP and find a celiac-savvy GI in your area ( read the biographies). and ask your PCP/GP for a referral to that specific GI (not his buddy).  Ask the GI for the rest  of the celiac panel or proceed with an endoscopy/biopsies -- 4 to six.  Keep eating gluten daily until all testing is complete.  Document and request in writing.  Do not worry about symptoms.  There are over 300 of them and some celiacs have none!   Research all that you can about celiac disease.  The University of Chicago has a great celiac website that has testing Information etc.   Poet me know how it works out.  Hope you feel better soon!  
    • I react to both wheat and barley.  I've opted to just go completely gluten free, for the sake of simplicity and my sanity.  I don't have a diagnosis of celiac disease, but I strongly suspect it.  Unfortunately, I'm not willing to endure the misery of staying on gluten long enough to pursue further testing.  I just know I need to avoid the gluten grains, so I do.  
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