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

Cooking Class

GwenO

Recommended Posts

GwenO Apprentice
GwenO
Posted

My daughter will be starting high school next year (it starts in grade 8 here - she's 13).  She very much wants to take cooking class.  I do know that they cook/bake in groups.

 

So I'm wondering:  if she's working with regular flour I'm assuming breathing it in would be the same as eating it?  And I'm looking for opinions about what concessions/changes you all think are reasonable to ask for.  It's an iffy situation - my daughter doesn't like to be singled out and I don't want to tell her she can't take a class that she's really interested in.......

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

Celiac.com Sponsor (A8-M):


blmoreschi Apprentice
blmoreschi
Posted

That's a tough one! My daughter is a year younger, so we're not there yet. So, I really don't have any advice except good luck. It's a tough age. My daughter also doesn't like to be singled out (won't eat her food we pack for her and chooses to go hungry instead in group situations :().

Cara in Boston Enthusiast
Cara in Boston
Posted

From what I have read, there is no danger in breathing it in or having it come in contact with your skin.  However, wheat flour becomes airborne and settles on everything.  To avoid accidentally ingesting it (from her hands?) she would need to really wash everything . . . if she washes her hands, but then touches her clothes or hair, she could get it on her hands again.

 

Plus, she really wouldn't be able to eat anything made in the class.  Even a recipe with gluten free ingredients would not be safe due to cross contamination.  I think it would be so hard to make something (or bake some delicious dessert) and then not be able to taste it or enjoy it.

 

We have a local gluten-free bakery here that is going to offer cooking classes and cake decorating for people who are gluten free.  Perhaps there is something like that in your area.

 

Good luck - my son is only 8 so we haven't really had to deal with these situations yet.

 

Cara

bartfull Rising Star
bartfull
Posted

Actually, I believe it WOULD harm her to breathe the flour dust. It would get into the back of her throat and she would end up swallowing it. The only way I would ever allow myself to be in a room with flour dust would be if I were wearing a respirator. Not a dust mask mind you, but a respirator like people who spray-paint cars wear.

 

I doubt your daughter would want to draw attention to herself by wearing a respirator. Not only that, but if you have one of those 501 (?) plans in place at school, they probably wouldn't let her take the class anyway.

StephanieL Enthusiast
StephanieL
Posted

Different parents deal with it differently.  While I would not feel comfortable with my kid eating anything from the class I would see if perhaps one or two times they would be willing to alter a recipe for the class to work with alternative cooking for sure!  I would send in a batch from home for kiddo to eat if they did that or send disposable bowls/baking sheets to facilitate the project.  It depends on how my kiddo wanted to deal with it.  

 

As for being in the room, that's going to depend on your childs sensitivity.  Perhaps it is or isn't a issue for her to be in the room. I would thin about leaving her things outside the classroom so they aren't covered.  Perhaps a "lab" coat she only wears in that class?

notme Experienced
notme
Posted

if she breathes in flour dust, she will probably ingest it from it getting into her mouth.   then there is the finger licking (everybody does it)  and what not.  and then she wouldn't be able to eat what she's made :(  if it was my kid, i would teach her to cook at home.  let her take auto shop :)  also very useful to learn about :)  even if she never works on cars, the local mechanic won't be able to bamboozle her!  :D

cyclinglady Grand Master
cyclinglady
Posted

My daughter is 13 but does not have celiac disease. Instead of enrolling in cooking (those cute little kitchens at the school are so "Brady Bunch") she decided to enroll in band and that I would teach her to cook. It is working out and we are having fun baking gluten-free (no gluten flour ever in our house!). She also has talked to her friends who have realized the cooking class is not meeting their expectations.

We also bake when her friends are over and some of them have never done it and they have lots of fun.

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

Celiac.com Sponsor (A8-M):


  • 2 weeks later...
GwenO Apprentice
GwenO
Posted
  • Author

Thanks for the input everyone.  I have time to figure it out I guess (or try to steer her in another direction) since this will happen in september.

 

Her current teacher gave them all candy on Friday before spring break started.  He told her it was gluten-free.  Wasn't.  Sigh.......

StephanieL Enthusiast
StephanieL
Posted

Teach her now not to take anyones word for it and to ask for labels or not accept it!  Hope she isn't suffering too bad :(

GwenO Apprentice
GwenO
Posted
  • Author

Yes, she's ok now thanks.  Frustrating because her numbers were so high when she was diagnosed two years ago.  They continue to come down but are still not "normal".  Then this kind of thing happens.....

africanqueen99 Contributor
africanqueen99
Posted

 

Her current teacher gave them all candy on Friday before spring break started.  He told her it was gluten-free.  Wasn't.  Sigh.......

Are you planning on notifying the teacher?  He needs to know that the product wasn't safe for her!  It's possible that he looked at the ingredient list and it passed par, but people that don't live this life have NO idea that a "gluten free" labeled product isn't necessarily gluten-free.  Speaking to him wouldn't be a negative - it would give him guidance so he can help his next  gluten-free student.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,112
    • Most Online (within 30 mins)
      7,748
    Donna J G
    Newest Member
    Donna J G
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • jenniber
      Celiac support is hard to find

      By jenniber · Posted

      same! how amazing you have a friend who has celiac disease. i find myself wishing i had someone to talk about it with other than my partner (who has been so supportive regardless)
    • RMJ
      need help understanding testing result for Naked Nutrition Creatine please

      By RMJ · Posted

      They don’t give a sample size (serving size is different from sample size) so it is hard to tell just what the result means.  However, the way the result is presented  does look like it is below the limit of what their test can measure, so that is good.
    • knitty kitty
      Insomnia help

      By knitty kitty · Posted

      @cristiana,  I react the same way.  Dairy consumption flushes out my digestive system within an hour, too! As casein is digested, it forms casomorphins that bind to opioid receptors in our bodies.  This is similar to digested gluten peptides being able to attach to opioid receptors in our bodies.   We have opioid receptors throughout our bodies including lots in the digestive tract. Casein raises tTg IgA antibodies just like gluten consumption does, which leads to further intestinal damage and continuing inflammation.  No wonder our bodies react to it by pushing the "emergency evacuation" ejection seat button! The mother of my childhood friend was British and introduced me to drinking tea properly with milk or cream.  I miss it so much.  And chocolate ice cream.  Not worth the after effects, though.  I've found taking Omega Three supplements (flaxseed oil, sunflower seed oil, evening primrose oil) helps shake those dairy cravings.   Green leafy veggies like broccoli, kale, and greens (mustard, turnip, collards) are great sources of calcium.  Avoid spinach as it is high in oxalates that block calcium absorption and may cause kidney stones.  Yes, more leafy greens are needed to reach the same amount of calcium in a glass of milk, but the greens have other benefits, like increased dietary fiber and polyphenols that act as antioxidants, reduce inflammation, and promote health.   Exposure to gluten (and casein in those sensitive to it) can cause an increased immune response and inflammation for months afterwards.  The immune cells that make tTg IgA antibodies which are triggered today are going to live for about two years. During that time, inflammation is heightened.  Those immune cells only replicate when triggered.  If those immune cells don't get triggered again for about two years, they die without leaving any descendents programmed to trigger on gluten and casein.  The immune system forgets gluten and casein need to be attacked.  The Celiac genes turn off.  This is remission.   Some people in remission report being able to consume gluten again without consequence.  Another triggering event can turn the Celiac genes on again.   Celiac genes are turned on by a triggering event (physical or emotional stress).  There's some evidence that thiamine insufficiency contributes to the turning on of autoimmune genes.  There is an increased biological need for thiamine when we are physically or emotionally stressed.  Thiamine cannot be stored for more than twenty-one days and may be depleted in as little as three during physical and emotional stresses. Mitochondria without sufficient thiamine become damaged and don't function properly.  This gets relayed to the genes and autoimmune disease genes turn on.  Thiamine and other B vitamins, minerals, and other nutrients are needed to replace the dysfunctional mitochondria and repair the damage to the body.  
    • TheDHhurts
      need help understanding testing result for Naked Nutrition Creatine please

      By TheDHhurts · Posted

      Hi, I bought Naked Nutrition Creatine. It lists itself as gluten free but is not certified. (It used to be, but they dropped it in the past year or two apparently.) I wrote the company and asked them what testing results they had for creatine and they sent me the attached, which says the test result for gluten is <0.025MCG. I'm used to seeing test results as ppm, so I'm not sure what <0.025MCG means. Can it be converted to ppm easily? I want to confirm that it is safe to use.
    • cristiana
      Insomnia help

      By cristiana · Posted

      When I was still recovering my gastroenterologist suggested I bought lactofree product as I was very bloated.  So I bought some from the supermarket and from memory, I drank a nice big glass of milk - and it went right through me literally within an hour or so, if my memory serves correctly.  I came off dairy completely next and it worked like a charm, but started to reintroduce quite gradually it as I missed it! To this day, if I overdo dairy products, they work like a mild laxative.  I've never wanted to give up milk completely as I like it so much, and my mum had osteoporosis and it's an easy way of getting calcium.  But it doesn't really 'sit' well with me.   You may need to experiment a bit as when I was healing certain dairy products were worse than others - I could cope with one brand of Greek yoghurt, but I got extremely and painfully bloated with another brand of live British yoghurt.  
×
×
  • 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.