0
D-borealis

Is This Far-Fetched? Breastfeeding Question

Rate this topic

Recommended Posts

My daughter and I have been gluten-free for about a month now and overall we have seen gradual but significant improvement in her health and mood. However I have noticed something odd - perhaps it is just a strange coincidence of some kind - but it seems as though every Tuesday she has a really bad day (as in, very crabby, won't eat anything, clingy, rash behind knees flares up) It is happening again today (tuesday!). The only thing I can think of that could correspond to a specific day of the week is that on SUNDAYS I work all day in a bakery. There is alot of airborne flour there however I do not eat any of the food that is made there including so called "gluten free" baked goods. Obviously, I also do not bring any of the food home from the bakery for my daughter to eat. 

 

My question is (and this sounds crazy to me, but it's all I can think of): is it possible that just by BREATHING in airborne flour it is somehow entering my breastmilk? She does still nurse quite often, and it is the lone connection I can think of between the flour at the bakery and what she is consuming. Can tiny particles of flour entering the lungs affect the composition of breastmilk? Any other ideas on this are welcome. Until I figure it out, I guess I will plan on "terrible tuesdays".

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


The flour in your lungs shouldn't be an issue.  But, think about it.  How does the flour get to your lungs? It passes thru your throat.  Some probably gets swallowed.

Share this post


Link to post
Share on other sites

 

 

Odd link but I think I found what you were linking to.  It mentions ingesting with the inhaling.  To me, it is just common sense that if it gets in your throat, some will get in your stomach and onwards.

Share this post


Link to post
Share on other sites

I think that it could happen.  Can you take the day off next Sunday and see what happens?

Share this post


Link to post
Share on other sites
Ads by Google:


I think that it could happen.  Can you take the day off next Sunday and see what happens?

I would love to but they are short staffed right now. This would really be the ultimate test though and I plan to arrange this as soon as possible.  If it turned out to be the culprit I would probably consider quitting my job or fully weaning my daughter. The terrible tuesdays are truly awful and probably not worth the basically minimum wage $$ I make on sundays.  :unsure:

Share this post


Link to post
Share on other sites

Could you try wearing a face mask - like the particle masks people wear when they are doing dusty DIY/jobs?

Share this post


Link to post
Share on other sites

Hi!! My little was diagnosed 2 months ago im still nursing too so im gluten free as well...Ive noticed if I even have a small bit of gluten it will pass to her as well and she has a flare up! Even the shampoo at the salon did it too her ( I had my hair washed)

Share this post


Link to post
Share on other sites

I think that it definitely could be affecting her. I noticed my little one (13 months) got severe constipation (her sign of being glutened) when I ate 'gluten-free' food at a not totally reliable restaurant, so even small amounts of contamination can have an effect.

Share this post


Link to post
Share on other sites

Are you decontaminating yourself when you get home from the bakery? We have had issues with carers that worked in flour environments, as it seemed they would introduce gluten into our home via their hair and clothes. I would strip out of work clothes and wash hair and body in a procedure to reduce the potential of exposure as much as possible.

I think the face mask is a good idea as well, but my first suspect would be your hair and clothes.

Share this post


Link to post
Share on other sites


Ads by Google:


I would love to but they are short staffed right now. This would really be the ultimate test though and I plan to arrange this as soon as possible.  If it turned out to be the culprit I would probably consider quitting my job or fully weaning my daughter. The terrible tuesdays are truly awful and probably not worth the basically minimum wage $$ I make on sundays.  :unsure:

Breastmilk is a perfect food for a child, specially when we need to help them to heal their gut.

  • Upvote 1

Share this post


Link to post
Share on other sites

Just wanted to update on this situation: the last two weekends I have showered and changed clothing (leaving contaminated clothing outside of the house)  before coming near my daughter, unfortunately with no improvement. Both weeks we still had the same intense behavioral and physical symptoms from monday night through tuesday evening. Was really hoping this would make a difference! It really does seem as though my breastmilk is somehow becoming contaminated just by my being in such a glutinous environment.  A mask is not an option for me as I work customer service and much of my job entails making a favorable impression on customers and speaking on a phone. So now? Either 100% wean from breastfeeding or quit my job.  :(

Share this post


Link to post
Share on other sites

I would find a way to try to take one Sunday off (short staffed or no), so you have a little more information before quitting.

  • Upvote 1

Share this post


Link to post
Share on other sites

Just wanted to update on this situation: the last two weekends I have showered and changed clothing (leaving contaminated clothing outside of the house)  before coming near my daughter, unfortunately with no improvement. Both weeks we still had the same intense behavioral and physical symptoms from monday night through tuesday evening. Was really hoping this would make a difference! It really does seem as though my breastmilk is somehow becoming contaminated just by my being in such a glutinous environment.  A mask is not an option for me as I work customer service and much of my job entails making a favorable impression on customers and speaking on a phone. So now? Either 100% wean from breastfeeding or quit my job.  :(

I recommend continuing with breastfeeding. This is going to help her gut more than anything. Plus, she'll be miserable with the weaning (as will you). Doing so abruptly is bad for her health (stress, less healthy gut, greater risk of illness, etc.) and yours (future health, your stress, and, more immediately, mastitis).  

 

I would recommend doing what the PP said about taking a day off to see. It might not be this at all. There could be something else bothering her--maybe you drink coffee there and there is gluten contamination? Maybe just eating on the tables there, using their refrigerators for your food, using the water? Maybe you touch your face without being aware of it? Doubtful in food prep, but still something that could happen accidentally. Perhaps it is from gluten, but perhaps it's from taking frozen breastmilk when you're not there? (Could it be contaminated with gluten--frozen before?) Can you give her probiotics, too?

 

With our DS1, we thought everything bothered him--but never could pin it down. Dairy can cause reactions. (Again, are you drinking coffee there with cream or milk?) Anyway, DS1 would projectile vomit (breastmilk only) about once a week, and had eczema--that was sometimes much worse than other times. We never really thought about gluten as being the overall cause until he was older. The GI feels that breastfeeding him for as long as I did was the best thing for him. (Even my mom, who was a naysayer at the time--it was a long time!--said that he really "needed" it as his stomach was is pain, and because he wasn't getting the nutrients elsewhere.) 

 

This sounds like it must be a very stressful time! As difficult as it is to see your daughter in pain, even with the pain and the fussing, she's still getting such a great thing from you in the breastmilk. Even if you keep your job and continue nursing, it's still better for her to be nursing, even with a day that is less comfortable than the other days. I am confident that you'll figure out what is bothering her--and, it still may be coincidence. Again, even if you remain on the job, I recommend to keep nursing. It sounds like she's doing great six days a week! 

 

Good luck!

  • Upvote 1

Share this post


Link to post
Share on other sites

Sorry to hear that you have not seen improvement yet. I do not doubt that airborne exposure could be the root cause. But have you also studied your daughters situation while you are at work? Where is she staying? What is she eating? Who is preparing her food? Is she doing anything different on that day that could be contributing?

Share this post


Link to post
Share on other sites

UPDATE:  we have now successfully had a tuesday that wasn't terrible!  :lol:  What did I do differently? Well, normally when I am working I drink loads of water and after scrutinizing every aspect of my job to find out where the gluten was coming from, realized I always:

1. drink water out of cups owned by the bakery, washed in the bakery's sinks, dried right next to the dough mixing area, and 

2. leave my cup of water uncovered all day in a bakery filled with airborne flour.

 

So this week, i took my own water bottle filled with water from home, kept the lid on at all times unless I was having a sip.

 

tuesday passed without a hitch. I think my water glass sitting out all day was just getting film after film of wheat flour on the top and I was nonchalantly slurping it up for 12 hours.  :rolleyes:

Share this post


Link to post
Share on other sites

I would def stay with breastfeeding, she truly needs that especially as her gut is compromised by the celiacs.

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

  • Who's Online   6 Members, 0 Anonymous, 927 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Jefferson Adams
    Celiac.com 06/18/2018 - Celiac disease has been mainly associated with Caucasian populations in Northern Europe, and their descendants in other countries, but new scientific evidence is beginning to challenge that view. Still, the exact global prevalence of celiac disease remains unknown.  To get better data on that issue, a team of researchers recently conducted a comprehensive review and meta-analysis to get a reasonably accurate estimate the global prevalence of celiac disease. 
    The research team included P Singh, A Arora, TA Strand, DA Leffler, C Catassi, PH Green, CP Kelly, V Ahuja, and GK Makharia. They are variously affiliated with the Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Lady Hardinge Medical College, New Delhi, India; Innlandet Hospital Trust, Lillehammer, Norway; Centre for International Health, University of Bergen, Bergen, Norway; Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Gastroenterology Research and Development, Takeda Pharmaceuticals Inc, Cambridge, MA; Department of Pediatrics, Università Politecnica delle Marche, Ancona, Italy; Department of Medicine, Columbia University Medical Center, New York, New York; USA Celiac Disease Center, Columbia University Medical Center, New York, New York; and the Department of Gastroenterology and Human Nutrition, All India Institute of Medical Sciences, New Delhi, India.
    For their review, the team searched Medline, PubMed, and EMBASE for the keywords ‘celiac disease,’ ‘celiac,’ ‘tissue transglutaminase antibody,’ ‘anti-endomysium antibody,’ ‘endomysial antibody,’ and ‘prevalence’ for studies published from January 1991 through March 2016. 
    The team cross-referenced each article with the words ‘Asia,’ ‘Europe,’ ‘Africa,’ ‘South America,’ ‘North America,’ and ‘Australia.’ They defined celiac diagnosis based on European Society of Pediatric Gastroenterology, Hepatology, and Nutrition guidelines. The team used 96 articles of 3,843 articles in their final analysis.
    Overall global prevalence of celiac disease was 1.4% in 275,818 individuals, based on positive blood tests for anti-tissue transglutaminase and/or anti-endomysial antibodies. The pooled global prevalence of biopsy-confirmed celiac disease was 0.7% in 138,792 individuals. That means that numerous people with celiac disease potentially remain undiagnosed.
    Rates of celiac disease were 0.4% in South America, 0.5% in Africa and North America, 0.6% in Asia, and 0.8% in Europe and Oceania; the prevalence was 0.6% in female vs 0.4% males. Celiac disease was significantly more common in children than adults.
    This systematic review and meta-analysis showed celiac disease to be reported worldwide. Blood test data shows celiac disease rate of 1.4%, while biopsy data shows 0.7%. The prevalence of celiac disease varies with sex, age, and location. 
    This review demonstrates a need for more comprehensive population-based studies of celiac disease in numerous countries.  The 1.4% rate indicates that there are 91.2 million people worldwide with celiac disease, and 3.9 million are in the U.S.A.
    Source:
    Clin Gastroenterol Hepatol. 2018 Jun;16(6):823-836.e2. doi: 10.1016/j.cgh.2017.06.037.

    Jefferson Adams
    Celiac.com 06/16/2018 - Summer is the time for chips and salsa. This fresh salsa recipe relies on cabbage, yes, cabbage, as a secret ingredient. The cabbage brings a delicious flavor and helps the salsa hold together nicely for scooping with your favorite chips. The result is a fresh, tasty salsa that goes great with guacamole.
    Ingredients:
    3 cups ripe fresh tomatoes, diced 1 cup shredded green cabbage ½ cup diced yellow onion ¼ cup chopped fresh cilantro 1 jalapeno, seeded 1 Serrano pepper, seeded 2 tablespoons lemon juice 2 tablespoons red wine vinegar 2 garlic cloves, minced salt to taste black pepper, to taste Directions:
    Purée all ingredients together in a blender.
    Cover and refrigerate for at least 1 hour. 
    Adjust seasoning with salt and pepper, as desired. 
    Serve is a bowl with tortilla chips and guacamole.

    Dr. Ron Hoggan, Ed.D.
    Celiac.com 06/15/2018 - There seems to be widespread agreement in the published medical research reports that stuttering is driven by abnormalities in the brain. Sometimes these are the result of brain injuries resulting from a stroke. Other types of brain injuries can also result in stuttering. Patients with Parkinson’s disease who were treated with stimulation of the subthalamic nucleus, an area of the brain that regulates some motor functions, experienced a return or worsening of stuttering that improved when the stimulation was turned off (1). Similarly, stroke has also been reported in association with acquired stuttering (2). While there are some reports of psychological mechanisms underlying stuttering, a majority of reports seem to favor altered brain morphology and/or function as the root of stuttering (3). Reports of structural differences between the brain hemispheres that are absent in those who do not stutter are also common (4). About 5% of children stutter, beginning sometime around age 3, during the phase of speech acquisition. However, about 75% of these cases resolve without intervention, before reaching their teens (5). Some cases of aphasia, a loss of speech production or understanding, have been reported in association with damage or changes to one or more of the language centers of the brain (6). Stuttering may sometimes arise from changes or damage to these same language centers (7). Thus, many stutterers have abnormalities in the same regions of the brain similar to those seen in aphasia.
    So how, you may ask, is all this related to gluten? As a starting point, one report from the medical literature identifies a patient who developed aphasia after admission for severe diarrhea. By the time celiac disease was diagnosed, he had completely lost his faculty of speech. However, his speech and normal bowel function gradually returned after beginning a gluten free diet (8). This finding was so controversial at the time of publication (1988) that the authors chose to remain anonymous. Nonetheless, it is a valuable clue that suggests gluten as a factor in compromised speech production. At about the same time (late 1980’s) reports of connections between untreated celiac disease and seizures/epilepsy were emerging in the medical literature (9).
    With the advent of the Internet a whole new field of anecdotal information was emerging, connecting a variety of neurological symptoms to celiac disease. While many medical practitioners and researchers were casting aspersions on these assertions, a select few chose to explore such claims using scientific research designs and methods. While connections between stuttering and gluten consumption seem to have been overlooked by the medical research community, there is a rich literature on the Internet that cries out for more structured investigation of this connection. Conversely, perhaps a publication bias of the peer review process excludes work that explores this connection.
    Whatever the reason that stuttering has not been reported in the medical literature in association with gluten ingestion, a number of personal disclosures and comments suggesting a connection between gluten and stuttering can be found on the Internet. Abid Hussain, in an article about food allergy and stuttering said: “The most common food allergy prevalent in stutterers is that of gluten which has been found to aggravate the stutter” (10). Similarly, Craig Forsythe posted an article that includes five cases of self-reporting individuals who believe that their stuttering is or was connected to gluten, one of whom also experiences stuttering from foods containing yeast (11). The same site contains one report of a stutterer who has had no relief despite following a gluten free diet for 20 years (11). Another stutterer, Jay88, reports the complete disappearance of her/his stammer on a gluten free diet (12). Doubtless there are many more such anecdotes to be found on the Internet* but we have to question them, exercising more skepticism than we might when reading similar claims in a peer reviewed scientific or medical journal.
    There are many reports in such journals connecting brain and neurological ailments with gluten, so it is not much of a stretch, on that basis alone, to suspect that stuttering may be a symptom of the gluten syndrome. Rodney Ford has even characterized celiac disease as an ailment that may begin through gluten-induced neurological damage (13) and Marios Hadjivassiliou and his group of neurologists and neurological investigators have devoted considerable time and effort to research that reveals gluten as an important factor in a majority of neurological diseases of unknown origin (14) which, as I have pointed out previously, includes most neurological ailments.
    My own experience with stuttering is limited. I stuttered as a child when I became nervous, upset, or self-conscious. Although I have been gluten free for many years, I haven’t noticed any impact on my inclination to stutter when upset. I don’t know if they are related, but I have also had challenges with speaking when distressed and I have noticed a substantial improvement in this area since removing gluten from my diet. Nonetheless, I have long wondered if there is a connection between gluten consumption and stuttering. Having done the research for this article, I would now encourage stutterers to try a gluten free diet for six months to see if it will reduce or eliminate their stutter. Meanwhile, I hope that some investigator out there will research this matter, publish her findings, and start the ball rolling toward getting some definitive answers to this question.
    Sources:
    1. Toft M, Dietrichs E. Aggravated stuttering following subthalamic deep brain stimulation in Parkinson’s disease--two cases. BMC Neurol. 2011 Apr 8;11:44.
    2. Tani T, Sakai Y. Stuttering after right cerebellar infarction: a case study. J Fluency Disord. 2010 Jun;35(2):141-5. Epub 2010 Mar 15.
    3. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    4. Jäncke L, Hänggi J, Steinmetz H. Morphological brain differences between adult stutterers and non-stutterers. BMC Neurol. 2004 Dec 10;4(1):23.
    5. Kell CA, Neumann K, von Kriegstein K, Posenenske C, von Gudenberg AW, Euler H, Giraud AL. How the brain repairs stuttering. Brain. 2009 Oct;132(Pt 10):2747-60. Epub 2009 Aug 26.
    6. Galantucci S, Tartaglia MC, Wilson SM, Henry ML, Filippi M, Agosta F, Dronkers NF, Henry RG, Ogar JM, Miller BL, Gorno-Tempini ML. White matter damage in primary progressive aphasias: a diffusion tensor tractography study. Brain. 2011 Jun 11.
    7. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    8. [No authors listed] Case records of the Massachusetts General Hospital. Weekly clinicopathological exercises. Case 43-1988. A 52-year-old man with persistent watery diarrhea and aphasia. N Engl J Med. 1988 Oct 27;319(17):1139-48
    9. Molteni N, Bardella MT, Baldassarri AR, Bianchi PA. Celiac disease associated with epilepsy and intracranial calcifications: report of two patients. Am J Gastroenterol. 1988 Sep;83(9):992-4.
    10. http://ezinearticles.com/?Food-Allergy-and-Stuttering-Link&id=1235725 
    11. http://www.craig.copperleife.com/health/stuttering_allergies.htm 
    12. https://www.celiac.com/forums/topic/73362-any-help-is-appreciated/
    13. Ford RP. The gluten syndrome: a neurological disease. Med Hypotheses. 2009 Sep;73(3):438-40. Epub 2009 Apr 29.
    14. Hadjivassiliou M, Gibson A, Davies-Jones GA, Lobo AJ, Stephenson TJ, Milford-Ward A. Does cryptic gluten sensitivity play a part in neurological illness? Lancet. 1996 Feb 10;347(8998):369-71.

    Jefferson Adams
    Celiac.com 06/14/2018 - Refractory celiac disease type II (RCDII) is a rare complication of celiac disease that has high death rates. To diagnose RCDII, doctors identify a clonal population of phenotypically aberrant intraepithelial lymphocytes (IELs). 
    However, researchers really don’t have much data regarding the frequency and significance of clonal T cell receptor (TCR) gene rearrangements (TCR-GRs) in small bowel (SB) biopsies of patients without RCDII. Such data could provide useful comparison information for patients with RCDII, among other things.
    To that end, a research team recently set out to try to get some information about the frequency and importance of clonal T cell receptor (TCR) gene rearrangements (TCR-GRs) in small bowel (SB) biopsies of patients without RCDII. The research team included Shafinaz Hussein, Tatyana Gindin, Stephen M Lagana, Carolina Arguelles-Grande, Suneeta Krishnareddy, Bachir Alobeid, Suzanne K Lewis, Mahesh M Mansukhani, Peter H R Green, and Govind Bhagat.
    They are variously affiliated with the Department of Pathology and Cell Biology, and the Department of Medicine at the Celiac Disease Center, New York Presbyterian Hospital/Columbia University Medical Center, New York, USA. Their team analyzed results of TCR-GR analyses performed on SB biopsies at our institution over a 3-year period, which were obtained from eight active celiac disease, 172 celiac disease on gluten-free diet, 33 RCDI, and three RCDII patients and 14 patients without celiac disease. 
    Clonal TCR-GRs are not infrequent in cases lacking features of RCDII, while PCPs are frequent in all disease phases. TCR-GR results should be assessed in conjunction with immunophenotypic, histological and clinical findings for appropriate diagnosis and classification of RCD.
    The team divided the TCR-GR patterns into clonal, polyclonal and prominent clonal peaks (PCPs), and correlated these patterns with clinical and pathological features. In all, they detected clonal TCR-GR products in biopsies from 67% of patients with RCDII, 17% of patients with RCDI and 6% of patients with gluten-free diet. They found PCPs in all disease phases, but saw no significant difference in the TCR-GR patterns between the non-RCDII disease categories (p=0.39). 
    They also noted a higher frequency of surface CD3(−) IELs in cases with clonal TCR-GR, but the PCP pattern showed no associations with any clinical or pathological feature. 
    Repeat biopsy showed that the clonal or PCP pattern persisted for up to 2 years with no evidence of RCDII. The study indicates that better understanding of clonal T cell receptor gene rearrangements may help researchers improve refractory celiac diagnosis. 
    Source:
    Journal of Clinical Pathologyhttp://dx.doi.org/10.1136/jclinpath-2018-205023

    Jefferson Adams
    Celiac.com 06/13/2018 - There have been numerous reports that olmesartan, aka Benicar, seems to trigger sprue‐like enteropathy in many patients, but so far, studies have produced mixed results, and there really hasn’t been a rigorous study of the issue. A team of researchers recently set out to assess whether olmesartan is associated with a higher rate of enteropathy compared with other angiotensin II receptor blockers (ARBs).
    The research team included Y.‐H. Dong; Y. Jin; TN Tsacogianis; M He; PH Hsieh; and JJ Gagne. They are variously affiliated with the Division of Pharmacoepidemiology and Pharmacoeconomics, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School in Boston, MA, USA; the Faculty of Pharmacy, School of Pharmaceutical Science at National Yang‐Ming University in Taipei, Taiwan; and the Department of Hepato‐Gastroenterology, Chi Mei Medical Center in Tainan, Taiwan.
    To get solid data on the issue, the team conducted a cohort study among ARB initiators in 5 US claims databases covering numerous health insurers. They used Cox regression models to estimate hazard ratios (HRs) and 95% confidence intervals (CIs) for enteropathy‐related outcomes, including celiac disease, malabsorption, concomitant diagnoses of diarrhea and weight loss, and non‐infectious enteropathy. In all, they found nearly two million eligible patients. 
    They then assessed those patients and compared the results for olmesartan initiators to initiators of other ARBs after propensity score (PS) matching. They found unadjusted incidence rates of 0.82, 1.41, 1.66 and 29.20 per 1,000 person‐years for celiac disease, malabsorption, concomitant diagnoses of diarrhea and weight loss, and non‐infectious enteropathy respectively. 
    After PS matching comparing olmesartan to other ARBs, hazard ratios were 1.21 (95% CI, 1.05‐1.40), 1.00 (95% CI, 0.88‐1.13), 1.22 (95% CI, 1.10‐1.36) and 1.04 (95% CI, 1.01‐1.07) for each outcome. Patients aged 65 years and older showed greater hazard ratios for celiac disease, as did patients receiving treatment for more than 1 year, and patients receiving higher cumulative olmesartan doses.
    This is the first comprehensive multi‐database study to document a higher rate of enteropathy in olmesartan initiators as compared to initiators of other ARBs, though absolute rates were low for both groups.
    Source:
    Alimentary Pharmacology & Therapeutics