Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

I Think I Found The Glutening Source......

sleer

By sleer
in Coping with Celiac Disease

Recommended Posts

sleer Contributor
sleer
Posted

So, I had been feeling really crummy for a few weeks and could not identify a source of gluten.  I thought maybe cross-contamination but if that was the case it would have to be persistent because my symptoms were not getting better.  I went so far as to inquire about the vodka used for a vodka sauce I had twice during my reaction period.  Then today for lunch I went to a place I frequent with an excellent gluten free menu.  They even bring out special "gluten free" chips to serve while the rest of the table has bread.  Only this time the waitress was informed enough to let me know that they do not use a dedicated fryer for the chips and so if I'm highly sensative I may want to beware.  I think this may have been the cause?  I've eaten there several times and eaten the chips without thinking to ask about the fryer.  Needless to say, I did not partake in the chips this time around. 

 

I think sometimes it just feels good to come up with a potential source of the problem.

 

 

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


shadowicewolf Proficient
shadowicewolf
Posted

Yes, that would be the reason.

Gemini Experienced
Gemini
Posted

Another problem might be how many times do you eat out?  If you eat out on a regular basis, then you could be cc'ing yourself repeatedly from many sources, especially if the restaurants are not higher end.  Trained chefs are educated in cc issues and line cooks at most restaurants usually have no chef training.  But as a Celiac, eating out any more than once a month puts you at high risk for getting sick or taking many small hits.  It sounds like you may be fairly new to this as you did not inquire about the fryer.  It usually takes quite a while to learn how to eat out successfully but you still have to keep it to a minimum, as far as how many times you do go out.  It's rare to find a dedciated fryer so always assume, unless it is advertised loudly, that it is not.

Pegleg84 Collaborator
Pegleg84
Posted

If the restaurant you've been going to has a gluten-free menu, you should really talk to the manager/owner and suggest they label the chips and other deep-fried items that they are not cooked in a dedicated fryer. If you see an item listed on a gluten-free menu, you assume it's actually gluten-free! You don't want other people making the same mistake.

 

I'm lucky to have a place in my neighbourhood that does gluten-free fish and chips in a dedicated fryer, and all the fries are done separately from the regular fish. It's pretty sweet. (I limit myself to a few visits a year, because even if it's safe, it is deep fried...)

w8in4dave Community Regular
w8in4dave
Posted

I was going to a restaurant that I thought the chips were on the Gluten free menu and sadly I was wrong also!! Why Corn chips are not just Corn chips id beyond me. But when I suspected it was the chips , I asked for a gluten free menu and they gave me one to take home. The corn chips were NOT on the menu .. So yea I had a awakening also. Glad it isn't just me! :) 

Pegleg84 Collaborator
Pegleg84
Posted

Yeah, I usually ask if the tortilla (corn) chips are just corn, cause sometimes they're not. Also, if the restaurant makes their own, they might be fried in the same oil as gluten.

 

I've had an "it's not on the gluten-free menu but we're pretty sure it's gluten-free" situation before. One of the only times I've had to send something back to the kitchen. They had a nice gluten-free menu, but lots of dairy. For some reason i read their special as being "quinoa", and even checked with the kitchen who said it was gluten-free. When it came, it was couscous. Umm... couscous is NOT gluten-free. It was both our faults since I read me menu wrong like a idiot, but they should have known it wasn't gluten-free (they gave me some like about it being some special gluten-free couscous, but I wasn't buying that). I was there with a big group, so it was incredibly awkward. They were apologetic and brought me something else but man, not fun.

 

So yeah. Always check. Always. (I repeat this to remind myself to follow my own advice).

w8in4dave Community Regular
w8in4dave
Posted

I love those store bought rotisserie chickens. They have :) Love them!! Have not had one since going Gluten free. Well I was going to a friends and bought one for lunch and lo and behold I looked and sure enuf Malt Flour ... What the heck? Not sure if Malt Flour is gluten free or not but I didn't eat it ... I had corn chips and black refried beans instead pfftttt 

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


kareng Grand Master
kareng
Posted

I love those store bought rotisserie chickens. They have :) Love them!! Have not had one since going Gluten free. Well I was going to a friends and bought one for lunch and lo and behold I looked and sure enuf Malt Flour ... What the heck? Not sure if Malt Flour is gluten free or not but I didn't eat it ... I had corn chips and black refried beans instead pfftttt 

 

 

I think malt flour would be barley malt and I would stay away from it.

 

Not sure why they put malt flour on a chicken - wouldn't be my first thought if I was making a rotisserie chicken - Lets' see.....how should I season these lovely chickens?  garlic?  rosemary? parsley?  salt and pepper?  Hey, lets use up this malt flour!

Open Original Shared Link

w8in4dave Community Regular
w8in4dave
Posted

I love those store bought rotisserie chickens. They have :) Love them!! Have not had one since going Gluten free. Well I was going to a friends and bought one for lunch and lo and behold I looked and sure enuf Malt Flour ... What the heck? Not sure if Malt Flour is gluten free or not but I didn't eat it ... I had corn chips and black refried beans instead pfftttt 

I just looked it up and on  "Living Strong" said They will use it to brown, and make it shinier. Well to me they made it not edible... My friend said just take the skin off and eat it. Lol I said no thank you :) I will feed it to my dog 1st lol.

kareng Grand Master
kareng
Posted

I just looked it up and on  "Living Strong" said They will use it to brown, and make it shinier. Well to me they made it not edible... My friend said just take the skin off and eat it. Lol I said no thank you :) I will feed it to my dog 1st lol.

 

 

I know there are a lot that are gluten-free.  People say the Costco ones are.  I don't remember if the Walmart/Sam's Clubs are.

w8in4dave Community Regular
w8in4dave
Posted

I will have to look into that. Wonder if Krogers are? I bought that one at Food town. Well I have a rotisserie! From now on maby I should just do my own :) lol 

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. knitty kitty
      - knitty kitty replied to Rebeccaj's topic in Super Sensitive People
      5

      symptoms.

      Yes, except for the most sensitive, cross contamination from airborne gluten should be minimal. Highly sensitive people may have nutritional deficiencies. Many times their bodies are in a highly inflamed state from Celiac, with high levels of histamine and homocysteine. Vitamins are needed to break down histamine released from immune cells like mast...
    2. trents
      - trents replied to Rebeccaj's topic in Super Sensitive People
      5

      symptoms.

      Should not be a problem except for the most sensitive celiacs. The amount of gluten that would get in the air from cooking alone has got to be miniscule. I would be more concerned about cross contamination happening in other ways in a living environment where others are preparing and consuming gluten-containing foods. Thinks like shared cooking surfaces and...
    3. knitty kitty
      - knitty kitty replied to NCalvo822's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      3

      Newly Diagnosed

      Hello, @NCalvo822, Blood tests for Celiac Disease test for antibodies our bodies make in response to gluten exposure. These Tg IgA 2 antibodies mistakenly attack our own bodies, causing problems in organs and tissues other than just the digestive tract. Joints can ache, thyroid problems or the pancreas can develop. Ataxia is just one of over two hundred...
    4. knitty kitty
      - knitty kitty replied to Rebeccaj's topic in Super Sensitive People
      5

      symptoms.

      @Rebeccaj, When you smell toast or pasta cooking, that means that particles of that food are floating around in the air. Airborne gluten can then be inhaled and swallowed, meaning the food particles get into your digestive tract. If you're careful to avoid gluten and are still having symptoms, those symptoms could be caused by vitamin deficiencies...
    5. Rebeccaj
      - Rebeccaj replied to Rebeccaj's topic in Super Sensitive People
      5

      symptoms.

      ok thanks for your advice. But my question was what happens when someone you know in a house is cooking pasta or toast that's flour Airbourne without eating.?
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      130,520
    • Most Online (within 30 mins)
      7,748
    Janice Smith
    Newest Member
    Janice Smith
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • knitty kitty
      symptoms.

      By knitty kitty · Posted

      Yes, except for the most sensitive, cross contamination from airborne gluten should be minimal. Highly sensitive people may have nutritional deficiencies.  Many times their bodies are in a highly inflamed state from Celiac, with high levels of histamine and homocysteine.  Vitamins are needed to break down histamine released from immune cells like mast cells that get over stimulated and produce histamine at the least provocation as part of the immune response to gluten. This can last even after gluten exposure is ended.  Thiamine supplementation helps calm the mast cells.  Vitamin D helps calm the immune system.  Other B vitamins and minerals are needed to correct the nutritional deficiencies that developed while the villi were damaged and not able to absorb nutrients.  The villi need vitamins and minerals to repair themselves and grow new villi. Focus on eating a nutritional dense, low inflammation diet, like the Autoimmune Protocol Diet, and supplementing to correct dietary deficiencies.  Once your body has the vitamins and minerals needed, the body can begin healing itself.  You can have nutritional deficiencies even if blood tests say you have "normal" blood levels of vitamins.  Blood is a transport system carrying vitamins from the digestive system to organs and tissues.  Vitamins are used inside cells where they cannot be measured.   Please discuss with your doctor and dietician supplementing vitamins and minerals while trying to heal.  
    • trents
      symptoms.

      By trents · Posted

      Should not be a problem except for the most sensitive celiacs. The amount of gluten that would get in the air from cooking alone has got to be miniscule. I would be more concerned about cross contamination happening in other ways in a living environment where others are preparing and consuming gluten-containing foods. Thinks like shared cooking surfaces and countertops. And what about that toaster you mentioned?
    • knitty kitty
      Newly Diagnosed

      By knitty kitty · Posted

      Hello, @NCalvo822, Blood tests for Celiac Disease test for antibodies our bodies make in response to gluten exposure.  These Tg IgA 2 antibodies mistakenly attack our own bodies, causing problems in organs and tissues other than just the digestive tract.  Joints can ache, thyroid problems or the pancreas can develop.  Ataxia is just one of over two hundred symptoms of Celiac Disease. Some people with Celiac Disease also make tTg IgA 6 antibodies in response to gluten exposure.  The tTg IgA 6 antibodies attack the brain, causing ataxia.  These tTg IgA 6 antibodies are also found in people with Parkinson's disease, though they may not have Celiac Disease.  First degree relatives (parents, siblings, children) of those diagnosed with Celiac should be tested as well.  Celiac is genetic.  Your mom and sister should be tested for Celiac, too!   Definitely a good idea to keep to a gluten free diet.  
    • knitty kitty
      symptoms.

      By knitty kitty · Posted

      @Rebeccaj,  When you smell toast or pasta cooking, that means that particles of that food are floating around in the air.  Airborne gluten can then be inhaled and swallowed, meaning the food particles get into your digestive tract.   If you're careful to avoid gluten and are still having symptoms, those symptoms could be caused by vitamin deficiencies.  
    • Rebeccaj
      symptoms.

      By Rebeccaj · Posted

      ok thanks for your advice. But my question was what happens when someone you know in a house is cooking pasta or toast that's flour  Airbourne without eating.?
×
×
  • Create New...