Questions About How We Get Glutened...

[Seeking2012]

My husband and I have been thinking up new questions ever since my Celiac diagnosis. I'm glutened today so I may not make much sense. Can I get glutened from:

1. Eating eggs that come from chickens that were fed wheat
2. Eating meat that came from livestock that were fed wheat
3. Creams, lotions, skin products that I put on my skin that contain wheat
4. Bumping against someone who has eaten gluten

Other questions we have:

1. At what temperature is gluten "killed?"
2. Does bleach really kill gluten?
3. Does the dishwasher clean away all the gluten?
4. Can we "de-gluten" our stainless steel pots and pans (they have scratches in them)?
5. Can potatoes be cross contaminated? I'm talking about whole potatoes that you get in the bag at the grocery store in the produce section.
6. Which brand of spices should I switch to instead of McCormick, which seems to keep glutening me?

One final question for now. What ingredient do you think made sick in this Shepherd's Pie?

• Ground Beef
• Kraft shredded cheese
• Whole milk
• Butter
• Mahatma white rice (they told me that their rice will be non-CC unless it says processed in a facility that also processes wheat)
• Potatoes
• Tone's Garlic Powder
• Deep South Onion Powder
• Spice Supreme iodized salt
• Tone's Black Pepper
• McCormick "Roasted Garlic & Herb" (I think this is the culprit)

Thanks guys; any help is greatly appreciated. Sorry for such a long post.

[cyclinglady]

Here is my take.....

First section. Never put you hands in your mouth without washing them! I do buy gluten-free lotion because I break this rule periodically. The meat and chicken question? No. Hubby has been gluten-free for 13 years and this has never happened to either of us.

Second section. Bleach kills germs -- it will not remove gluten any better than plain water and soap. Gluten is never killed just removed. It can be burned off at 900 degrees F in a self-cleaning oven cycle. I would just do this to cast iron pans. A good working dishwasher and an intelligent "loader" will clean off gluten. Wash all produce before eating....that is just common sense. I cleaned my old revere stainless well by using Kleen King and then made them gluten-free dedicated. I do have one pot for my gluten eating daughter which is clearly marked!

I use fresh spices or McCormick, so I can not help you there. Oh, but I have a garlic/onion allergy that is something to consider.

The pie? I would bet the cheese, milk and butter. But then I have a milk allergy which besides stuffing up my nose, affects my intestinal tract, causes body aches, stomach pinching...gee, just like gluten! Milk can damage intestinal villi just like gluten per the University of Chicago. You can develop allergies or intolerances at anytime. The spices would be suspect if they were not from a big company some do the ones you used, I do not know.

Hope you feel better!

[bartfull]

Section one: The only potential glutening source would be the lotions if they were on your hands, or if on another body part if you touch it (like your face) and then pops some food in your mouth without washing your hands first. The same if you touch a person's gluteny hands and then eat with your own unwashed hands.

 

Meat and eggs are not a problem no matter what the animals were fed.

 

 

Secion two: You pretty much can NOT kill gluten with any heat source you would normally use. The exception is the self-cleaning oven setting on your oven which gets really really hot. Those who have cast iron pans (which are pourous and CAN be contaminated) can put them in the oven on this self-cleaning setting and then reseason them to be safe. I think your stainless steel should be fine too.

 

I don't think bleach can kill gluten either. I may be wrong. The dishwasher should be fine. Unless you don't scrape the plates before you use it and your dishwasher doesn't work very well, it should remove any gluten.

 

Potatoes from the bag are safe. McCormick SPICES are safe too. SEASONINGS are a different story because seasonings are a mix of spices that MIGHT have gluten in them.

 

 

Section three: I'm not sure.

[cyclinglady]

Oh, you were diagnosed in May. I did not feel better until after one year. I still have off days which I blame on allergies (hello, Fall and mold!) and my other autoimmune disorders, and menopausal issues. I am into the gluten-free diet for 1-1/2 years.

Give yourself more time! It will get better.

[beth01]

Like the others said, it takes time. I am three days shy of 6 months and I still have more bad days than good. Yesterday was the first time I have been able to eat dairy without feeling like I got glutened. I didn't feel great, but it didn't feel like the first time I sat down and ate some yummy gluten-free pizza with cheese. I still am going to try and stay away from dairy for a bit more. I miss it but hate feeling that way.

You will slowly figure out the gluten free food that give you problems, keep a food and symptom journal. Write down anything that goes into your mouth and any symptoms you have. I would try to stick to mostly whole foods, not a lot of processed from the store. Every newbie is given that advise and damn near every old timer at one time has said " I wish I would have done that sooner", but it's really up to you. I don't eat a lot of whole corn or rice, but that is a personal decision for me, it doesn't make me feel well and I don't digest them well. You have to understand that our bellies are damaged and are going to take some time to heal.

Take it one day at a time and ask a lot of questions. Good luck and I hope you feel better soon.

[nvsmom]

Ditto the others.  They gave you some good answers.    Gluten is not passed on in our food - meat and eggs are fine. Gluten can't be killed, only removed by washing or burning it off. If you can not get something spotlessly clean (like a plastic mesh collander) then you might want to get rid of it - old toasters included.

 

I would advise skipping dairy for a while longer.  I was only able to eat small amounts of dairy after being gluten-free for about 18months.  I'm over two years gluten-free now and I still need to limit my dairy to small infrequent amounts or I feel poorly.... just like I was glutened.

 

Hope you feel better soon.

[SMRI]

Most spices are safe, some blends may not be.  I can't find the Garlic and Herb but there is a Garlic and Red Pepper on their website and that is fine.  Your ground beef could be the culprit if you but it over the counter vs pre-packaged and they grind it in an area where they might be breading meat or whatever.  It's possible your rice was the problem.  I use Penzeys spices.  They have confirmed their spices and blends are gluten-free.

 

You can't kill gluten.  It would be like trying to kill a grain of salt with bleach or whatever.  Lotions can be an issue if you put lotion on and then put your hands in your mouth or eat something with your freshly lotioned hands.   Potatoes aren't likely an issue unless you do not wash them.

 

I think you are trying to look at gluten as a germ, it is not.  It's a particle--think bread crumbs, that kind of thing.

[nme23]

My GI doc informed me that preshredded cheese contains gluten. FYI

[kareng]

My GI doc informed me that preshredded cheese contains gluten. FYI

That isn't true. Read the ingredients. Flour gets sticky when damp. This is just an example of the fact that doctors have litle training in nutrition and none in gluten-free.

[beth01]

I agree with Karen, most doctors don't know a lot about gluten free foods or think they know but the info is outdated. I don't know how many times I have been told about preshredded cheese and frozen veggies containing gluten used as an anti-caking or anti-sticking agent and they aren't there. Read all your own labels and never depend on someone else to know what does actually contain gluten. If you are unsure, call the manufacturer.

[SMRI]

I agree with Karen, most doctors don't know a lot about gluten free foods or think they know but the info is outdated. I don't know how many times I have been told about preshredded cheese and frozen veggies containing gluten used as an anti-caking or anti-sticking agent and they aren't there. Read all your own labels and never depend on someone else to know what does actually contain gluten. If you are unsure, call the manufacturer.

 

Well, I was at the grocery store the other day and was looking at some flavored shredded cheese and wheat was one of the ingredients.  I was at Sam's club a few weeks ago and their Sam's brand frozen veges are NOT gluten-free--says so right on the label--they are processed on equipment that processes wheat.  It's not as cut and dried as you make it out to be...

 

Your basic shredded cheddar cheese is usually fine, yes, but not all shredded cheese--or block cheese-is gluten-free.  Read the labels.

[kareng]

Well, I was at the grocery store the other day and was looking at some flavored shredded cheese and wheat was one of the ingredients.  I was at Sam's club a few weeks ago and their Sam's brand frozen veges are NOT gluten-free--says so right on the label--they are processed on equipment that processes wheat.  It's not as cut and dried as you make it out to be...

 

Your basic shredded cheddar cheese is usually fine, yes, but not all shredded cheese--or block cheese-is gluten-free.  Read the labels.

 

I forgot about those.  They are to make a sauce or dip or casserole - something like that.  I guess they add the flour to thicken the end sauce.  Too bad they couldn't just use potato starch.. Just a good example of why you have to read the labels.

[SMRI]

I forgot about those.  They are to make a sauce or dip or casserole - something like that.  I guess they add the flour to thicken the end sauce.  Too bad they couldn't just use potato starch.. Just a good example of why you have to read the labels.

 

No, these were just spiced up cheeses. I guess you could use them to make a sauce or whatever but they were just flavored cheese.