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

Just Glutened Myself At Work. Assumed It Was Gluten Free. Upset For Not Asking!

Kimbalou

By Kimbalou
in Coping with Celiac Disease

Recommended Posts

Kimbalou Enthusiast
Kimbalou
Posted

This is what happens when I assumed something is gluten-free! Sweet potatoes with brown sugar and nuts on top. Why do you need to put flour in the topping? Of course its a potluck so everyone can bring what they want. But usually this type of topping doesnt have flour. :( i asked about it after the fact. I am working 12 hours. Luckily I brought Immodium. Hope it isnt too bad. :(

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

Celiac.com Sponsor (A8-M):


IrishHeart Veteran
IrishHeart
Posted

I have made some errors in judgement myself (never, ever assume...yeah, we know this, but we trust and then, ARGH!!)

and then wonder why? why? why? argh again!! :(

 

Here's the thing. It happens. We live in a gluten- filled world and from time to time, we get blasted.

 

It's not your fault, hon -! -you know this----and I hope it is not too bad and that you recover swiftly.

 

big hugs!

 

I haven't seen you around in a while...good to see you,  even though you are posting with a "yuck post". :)

glutenmaestro Rookie
glutenmaestro
Posted

I never eat foods prepared by other people in their homes. As nice as home made food is, I often pass. 

 

It is just too risky. Not just for gluten/gluten contamination, but also hygiene issues given that celiacs all have a leaky gut.

 

Hope you get well soon. :)

flowerqueen Community Regular
flowerqueen
Posted

I don't know why they found it necessary to add flour to that did either :( I must admit I would have assumed the same thing.  I hope you are not feeling too ill. (Fingers crossed eh?).

BelleVie Enthusiast
BelleVie
Posted

Aw, that really stinks! But it happens. Don't beat yourself up about it. I hope you are feeling better now! 

w8in4dave Community Regular
w8in4dave
Posted

OMG I feel so bad for you!! I almost was thinking today I'd have a christmas cookie. Then as I was about ready to reach for one I was like "What are you doing?!!" So I didn't! I cannot imagine what I'd feel like now if I would have! Recover quickly! 

Sweet Potatoes are one of my favs!! I'd of assume the same thing! Yea why would they ad flour to it? They are good with nothing! I like them just plain!! 

BelleVie Enthusiast
BelleVie
Posted

Dave…ARE you crazy?!  :P Be careful! 

 

I'm recovering from an episode involving (I think) crushed red pepper produced in China. But who knows how on earth that could have been contaminated. I'm on day three, which is headache day, so by tomorrow I should be feeling relatively normal. Yuck yuck yuck. 

 

Flour is evil. Evil, I tell ya!! ;-) 

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

Celiac.com Sponsor (A8-M):


luvs2eat Collaborator
luvs2eat
Posted

It took me years of tip-toeing around pot lucks before I finally said, "It looks great, but if I don't cook it, I can't eat it."

 

Hope you feel better soon!!

WestCoastGirl Apprentice
WestCoastGirl
Posted

Aww, sweetie. That wasn't a weird assumption. Flour on sweet potatoes with nuts? That's bizarre.

 

I hope you feel better soon.

WestCoastGirl Apprentice
WestCoastGirl
Posted

Another thing is, you never know about cross-contamination in other people's homes. Most people don't cook on new boards, with new utensils, etc. when they prepare gluten-free food...unless they're already a gluten-free household or have a gluten-free member (and even then, not always).

 

It stinks, nobody wants to say "no" when someone is urging that special dish that she slaved for hours to make, etc...I totally get that.

notme Experienced
notme
Posted

I don't know why they found it necessary to add flour to that did either :( I must admit I would have assumed the same thing.  I hope you are not feeling too ill. (Fingers crossed eh?).

nearly every household in the south has sort of the same sweet potato & pecan casserole :)  our church made a recipe book and we had no less than 8 different variations of the same recipe lolz - and the one i always used had flour in the pecan topping.  i still make it, just sub gluten-free flour (it's not that much, but enough to make one of us sick!) 

 

Another thing is, you never know about cross-contamination in other people's homes. Most people don't cook on new boards, with new utensils, etc. when they prepare gluten-free food...unless they're already a gluten-free household or have a gluten-free member (and even then, not always).

 

It stinks, nobody wants to say "no" when someone is urging that special dish that she slaved for hours to make, etc...I totally get that.

i hate it worse (and thank goodness they have quit trying) when somebody works really hard to make a gluten free item and i am too afraid to try it.  if i can, i will take it home and feed it to somebody else and have them describe it to me so that i can say how delicious it was.  worse case scenario is when they stand there and expect you to taste it....... 

 

le sigh.....  :(

notme Experienced
notme
Posted

 

It is just too risky. Not just for gluten/gluten contamination, but also hygiene issues given that celiacs all have a leaky gut.

 

that is not true.  not all celiacs have a leaky gut. 

w8in4dave Community Regular
w8in4dave
Posted

I was thinking about this thread when I went out to eat and had a sweet potato!! I made sure they knew I was Celiac and could not have any Flour or anything! My steak or my sweet potato! I say no to the brown sugar lol ... Just a lil freaky going out to eat after trying to be so picky about everything.

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. trents
      - trents replied to Sarah Grace's topic in Related Issues & Disorders
      26

      Headaches / Migraines and Hypoglycaemia

      This article does not address migraines at all. Yes, red wine and sulfites are often mentioned in connection with migraine triggers. With me, any kind of alcoholic beverage in very modest amounts will reliably produce a migraine. Nitrous oxide generators, which are vaso dialators, also will give me migraines reliably. So, I think most of my migraines...
    2. knitty kitty
      - knitty kitty replied to Sarah Grace's topic in Related Issues & Disorders
      26

      Headaches / Migraines and Hypoglycaemia

      Excessive dietary tyrosine can cause problems. Everything in moderation. Sulfites can also trigger migraines. Sulfites are found in fermented, pickled and aged foods, like cheese. Sulfites cause a high histamine release. High histamine levels are found in migraine. Following a low histamine diet like the low histamine Autoimmune Protocol diet,...
    3. trents
      - trents replied to Sarah Grace's topic in Related Issues & Disorders
      26

      Headaches / Migraines and Hypoglycaemia

      Then we would need to cut out all meat and fish as they are richer sources of tyrosine than nuts and cheese. Something else about certain tyrosine rich foods must be the actual culprit.
    4. Scott Adams
      - Scott Adams replied to Russ H's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      KAN-101 Treatment for Coeliac Disease

      I agree that KAN-101 looks promising, and hope the fast track is approved. From our article below: "KAN-101 shows promise as an immune tolerance therapy aiming to retrain the immune system, potentially allowing safe gluten exposure in the future, but more clinical data is needed to confirm long-term effects."
    5. Scott Adams
      - Scott Adams replied to miguel54b's topic in Related Issues & Disorders
      1

      Body dysmorphia experience

      Thank you so much for having the courage to share this incredibly vivid and personal experience; it's a powerful reminder of how physical ailments can disrupt our fundamental sense of self. What you're describing sounds less like a purely psychological body dysmorphia and more like a distinct neurological event, likely triggered by the immense physical stress...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,156
    • Most Online (within 30 mins)
      7,748
    Shrub
    Newest Member
    Shrub
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Headaches / Migraines and Hypoglycaemia

      By trents · Posted

      This article does not address migraines at all.  Yes, red wine and sulfites are often mentioned in connection with migraine triggers. With me, any kind of alcoholic beverage in very modest amounts will reliably produce a migraine. Nitrous oxide generators, which are vaso dialators, also will give me migraines reliably. So, I think most of my migraines are tied to fluctuations vascular tension and blood flow to the brain. That's why the sumatriptan works so well. It is a vaso constrictor. 
    • knitty kitty
      Headaches / Migraines and Hypoglycaemia

      By knitty kitty · Posted

      Excessive dietary tyrosine can cause problems.  Everything in moderation.   Sulfites can also trigger migraines. Sulfites are found in fermented, pickled and aged foods, like cheese.  Sulfites cause a high histamine release.  High histamine levels are found in migraine.  Following a low histamine diet like the low histamine Autoimmune Protocol diet, a Paleo diet, helps immensely.    Sulfites and other migraine trigger foods can cause changes in the gut microbiome.  These bad bacteria can increase the incidence of migraines, increasing histamine and inflammation leading to increased gut permeability (leaky gut), SIBO, and higher systemic inflammation.   A Ketogenic diet can reduce the incidence of migraine.  A Paleo diet like the AIP diet, that restricts carbohydrates (like from starchy vegetables) becomes a ketogenic diet.  This diet also changes the microbiome, eliminating the bad bacteria and SIBO that cause an increase in histamine, inflammation and migraine.  Fewer bad bacteria reduces inflammation, lowers migraine frequency, and improves leaky gut. Since I started following the low histamine ketogenic AIP paleo diet, I rarely get migraine.  Yes, I do eat carbs occasionally now, rice or potato, but still no migraines.  Feed your body right, feed your intestinal bacteria right, you'll feel better.  Good intestinal bacteria actually make your mental health better, too.  I had to decide to change my diet drastically in order to feel better all the time, not just to satisfy my taste buds.  I chose to eat so I would feel better all the time.  I do like dark chocolate (a migraine trigger), but now I can indulge occasionally without a migraine after.   Microbiota alterations are related to migraine food triggers and inflammatory markers in chronic migraine patients with medication overuse headache https://pmc.ncbi.nlm.nih.gov/articles/PMC11546420/  
    • trents
      Headaches / Migraines and Hypoglycaemia

      By trents · Posted

      Then we would need to cut out all meat and fish as they are richer sources of tyrosine than nuts and cheese. Something else about certain tyrosine rich foods must be the actual culprit. 
    • Scott Adams
      KAN-101 Treatment for Coeliac Disease

      By Scott Adams · Posted

      I agree that KAN-101 looks promising, and hope the fast track is approved. From our article below: "KAN-101 shows promise as an immune tolerance therapy aiming to retrain the immune system, potentially allowing safe gluten exposure in the future, but more clinical data is needed to confirm long-term effects."  
    • Scott Adams
      Body dysmorphia experience

      By Scott Adams · Posted

      Thank you so much for having the courage to share this incredibly vivid and personal experience; it's a powerful reminder of how physical ailments can disrupt our fundamental sense of self. What you're describing sounds less like a purely psychological body dysmorphia and more like a distinct neurological event, likely triggered by the immense physical stress and inflammation that uncontrolled celiac disease can inflict on the entire body, including the nervous system. It makes complete sense that the specific sensory input—the pressure points of your elbows on your knees—created a temporary, distorted body map in your brain, and the fact that it ceased once you adopted a gluten-free diet is a crucial detail. Your intuition to document this is absolutely right; it's not "crazy" but rather a significant anecdotal data point that underscores the mysterious and far-reaching ways gluten can affect individuals. Your theory about sensory triggers from the feet for others is also a thoughtful insight, and sharing this story could indeed be validating for others who have had similar, unexplainable sensory disturbances, helping them feel less alone in their journey.
×
×
  • 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.