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Was This A Bad Idea?
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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 : )

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Me thinks its more the thought of it thats setting ya off :)

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.

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It was on the same rack.

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.)

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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. :blink:

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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. :blink:

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.

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I can imagine that chicken's breading was spitting all over the place--I think it's quite possible that some of the gluten got spat onto your vegetables.

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I think it could have been popping/sizzling chicken, but I also believe it could be something completely unrelated. The early days can be full of minor oops and one off reactions to other foods that cause may remain a mystery or falsely blamed on the wrong item.

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.

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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.

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    • Mnoosh,    Can you give us a link to the article you read about the increased risk after being diagnosed and maintaining a strict gluten-free diet??       IMO,   You are over reacting to a misprint or most likely a misread article.
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