Jump to content
  • 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

Exposure Due To Shredding Paper?


Janerie

Recommended Posts

Janerie Newbie

Hi all,

 

I've just conducted a search on this and didn't find much; thanks in advance for your knowledge.

 

After conducting a massive paper-shredding campaign last evening, I woke up with my typical "accidentally glutened" reaction this morning. I've reviewed everything I could have possibly ingested (at least intentionally) yesterday and it was all was gluten-free.

 

My question: Does paper contain gluten -- and if so, could I have been contaminated from all the dust floating around (and/or from the dust on my hands)?

 

I suppose, in the grand scheme of things, it doesn't really matter -- though if paper shredding is a potential hazard, I'll be sure to leave that job to someone else in the future! :-)

 

Cheers,

Jane


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



Celiac.com Sponsor (A8-M):



kareng Grand Master

Normal paper shouldn't have gluten in it.  There might be some fancy artisan paper with wheat and who knows what, but regular bank statements are going to be on the cheapest wood pulp paper & printed with the cheapest available.

 

If you just want to have someone else do the job..... You could use that as an excuse I guess.  :unsure:

Adalaide Mentor

I used to work in some factories, which as you can imagine are pretty dusty places. I would always end a shift blowing my nose and ending up with tissues full of dark, dusty snot. I would cough up the same stuff. I'm not suggesting there is gluten in paper, but just because of the amount of dust a large shredding job would kick into the air I would wear a mask. I wouldn't want to be breathing in all that nastiness.

 

I really can't imagine under what circumstances a paper company would use any wheat or gluten product in paper. I've never even seen any when I shop for fancy stationary, like the hand made, hand dyed, textured paper type stationary that some morons pay through the nose for. (But it makes such beautiful handwritten letters!) The most common thing I see paper made from when it isn't wood is hemp, but it would have to be a plant that could stand up to the process and I just don't imagine our three arch nemeses doing so.

Janerie Newbie

Thanks all, this is helpful!

JNBunnie1 Community Regular

The only thing I could think of that might affect you would be, what was the paper

used for? I worked in an office where people ate at their desks all day long and

put their grubby fingers all over the papers. I wouldn't imagine that a situation like

that could lead to anything being airborne, but maybe paperwork from a bakery

or something might have enough flour on it? :blink:  I dunno that's all I got :D

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - cristiana replied to KathyR37's topic in Coping with Celiac Disease
      4

      New here

    2. - trents replied to KathyR37's topic in Coping with Celiac Disease
      4

      New here

    3. - Theresa2407 replied to Theresa2407's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Probiotics

    4. - KathyR37 replied to KathyR37's topic in Coping with Celiac Disease
      4

      New here

    5. - Scott Adams replied to KathyR37's topic in Coping with Celiac Disease
      4

      New here


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,814
    • Most Online (within 30 mins)
      7,748

    ColbyBowlin
    Newest Member
    ColbyBowlin
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)


  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • cristiana
      Hi @KathyR37 and a very warm welcome here.  I am so very sorry that you are going through all of this. I just wanted to check, have you ever been tested for any other gastrointestinal conditions? Cristiana  
    • trents
      @KathyR37, I would suspect that in addition to gluten intolerance, you have other food intolerances/sensitivities. This is very common in the celiac community. The most common offenders are oats, dairy, soy, corn and eggs with dairy and oats being the big two. Have you considered this? Have you tried keeping a food diary to detect patterns?
    • Theresa2407
      thank you for your advice.   I have always taken them and I use Stonehedge because they are in a glass bottle, but don't have to be refrigerated.  I also like they are 3rd party tested and state gluten free. But you never know if something better has come alone over the years.
    • KathyR37
      Thank you for your response. I have already learned about the info you sent but i appreciate your effort. I am the only one in my family cursed by this disease. I have to cook for them too. I make sure that my utensils are free of gluten and clean after using them for other food. I use non-porous pots and pans and  gloves when cooking for them. One huge problem I have is a gag reflex out of this world and if something doesn't taste good it is not going down. Most commercially made breads and such taste like old cardboard.Pastas are about the same. I did find one flour that I like and use it regularly, but it is so expensive! All gluten free food is way more expensive. I only eat twice a day because I cannot afford to buy all that. We live on a very low income so my food purchases are quite limited.
    • Scott Adams
      What you've described—the severe weight loss, the cycle of medications making things worse, and the profound fear of eating before leaving the house—is a heavy burden to carry for 15 years. It is absolutely not your fault. While everyone's journey with celiac is different, the struggles with the learning curve, social isolation, and dietary grief are feelings many in the community know all too well. Your question about whether you should just eat what you want and manage the symptoms is a heartbreaking one, born from years of frustration. It's crucial to know that the diarrhea is a sign of ongoing damage to your small intestine from gluten, and simply managing the symptom with Imodium doesn't stop that internal harm or the risk of other complications. The fact that you are still getting sick within an hour of eating, even while trying to be gluten-free, is a huge red flag that something isn't right. This could be due to cross-contamination in your kitchen (e.g., using a shared toaster, colander, or condiment jars), hidden gluten in foods, or the possibility of another concurrent condition like refractory celiac disease. Don't give up!  This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):    
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.