Was This A Bad Idea?
Posted 30 October 2012 - 02:10 PM
Posted 30 October 2012 - 02:14 PM
At any rate, was yours on the upper shelf or on the same as it?
The only way that it would get cc'd is if it started spewing grease or something else every where.
Posted 30 October 2012 - 02:21 PM
It's possible that it was the thought of it but I'm not sure because my stomach was acting funny this morning and when my class got canceled this morning I came home and slept 3 hours which I NEVER do. I'm a big morning person and this morning I could barely hold my eyes open which was really rare for me. And now I'm getting muscle/joint pain. The pain could be associated with gluten or with anxiety(I think I get it for both.)
Posted 30 October 2012 - 02:25 PM
Posted 30 October 2012 - 03:09 PM
Its possible something "slopped" or "spit" on your food while they were cooking. Its possible you have caught a bug or seasonal allergies or who knows! Sometimes we just don't know.
I am going with all these good suggestions ---and the thought that maybe you are still healing?
I do not know how long you are gluten-free, but it is a long road to healing and you may just be inflamed and still feeling the effects.
"Life is not the way it's supposed to be. It's the way it is. The way we cope with it makes the difference." Virginia Satir
"The strongest of all warriors are these two - time and patience." Leo Tolstoy
"If you want to lift yourself up, lift up someone else" Booker T. Washington
“If idiots could fly, the sky would be like an airport.”― Laura Davenport
"Do or do not. There is no try. "- Yoda.
"LTES" Gem 2014
Misdiagnosed for 25+ years; Finally Diagnosed with Celiac 11/01/10. Double DQ2 genes. This thing tried to kill me. I view Celiac as a fire breathing dragon --and I have run my sword right through his throat.
Posted 30 October 2012 - 04:17 PM
Posted 30 October 2012 - 05:32 PM
Your symptoms do sound like you were glutened so it's would be wise to tighten up some tasks in your shared kitchen and while eating out.
It is common to become more sensitive as time gluten-free increases, so hang in there and make adjustments to stay safe.
Undiagnosed Celiac Disease ~ 43 years
3/26/09 gluten-free - dignosed celiac - blood 3/3/09, biopsy 3/26/09, double DQ2 / single DQ8 positive
10/25/13 - MCAD
Health history since celiac diagnosis became too long -- moved to the "about me" section of my profile
My children and I all have multiple copies of the genes for Celiac Disease, along with large variety of symptoms/resolution gluten-free
Current tally from me, three kids and two grands: 4 diagnosed with Celiac Disease, 2 NCGS
Get PROPERLY tested BEFORE REMOVING GLUTEN.
ALWAYS independently research health related information found on internet forums/blogs.
"LTES" a Gem
Posted 31 October 2012 - 06:17 AM
Last night for dinner I was roasting some vegetables on (my own) baking sheet and the rest of my family was baking chicken which was breaded with french's fried onions (which contain wheat) on another baking sheet. I didn't really think much about it at the time but today I was feeling a little off. Could it have been from baking my food in the same oven at the same time as gluten containing food even if it didn't touch? And if this was a bad idea do you think the reaction will stay pretty minor? Thanks for any help : )
When I do something like I take tin foil and cover mind up just to be on the safe side.
0 user(s) are reading this topic
0 members, 0 guests, 0 anonymous users