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Cross Contamination In Food Processes

Peggy-O

By Peggy-O
in Super Sensitive People

Recommended Posts

Peggy-O Newbie
Peggy-O
Posted

I would like to say thank you to all who share information it has been very helpful. I believe I am one of those who are sensitive to the undetectable ppm's as I have been eating (or so I think) a clean diet since October but still have occasional problems with inflammation. Inflammation to me means that my belly swells up like 2nd trimester pregnancy , minor skin issues and abdominal pain. I buy fruit and vegetables from a local co-op and all meat (now only chicken) is organic and not juiced or injected. I am fanatical in maintaining my kitchen and do not share condiments or spreads with my husband. Nuts seem to be a part of the problem, even those from a facility that handles only nuts. Also, most grains (quinoa is the worst) and gluten free baked goods seem to cause inflammation. I like red wine and am aware of the issue of the oak barrels and do not drink Merlot or Cabernet Sauvingon. I wonder if contamination from getting a kiss from a guy who has had a beer or eaten cereal can occur. Don't know just have lately had some unexplainable discomfort.  Does anyone else have this problem?  If so please share with me what types of foods cause symptoms. I am very wary of dining out as it seems every time I do there is a consequence unless I just do the salad bar no dressing, I ask for a lemon or lemon juice. Any tips and advice is welcome!

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kareng Grand Master
kareng
Posted

If you are really that sensitive, I am surprised you needed to ask! :). Even for the majority of Celiacs that are not sensitive to " undetectable pms", a real kiss ( if you know what I mean ;) ) could transfer gluten from one mouth to another.

cyclinglady Grand Master
cyclinglady
Posted

Karen is right about kisses. Luckily, my hubby is gluten free too!

Some of your symptoms seem to describe possible food intolerances. In the beginning (about a year) I could not tolerate Xanthan Gum (an additive common to gluten-free baked goods). Quinoa was hard to digest as were nuts. I felt better going grain free for a while. This works better for my diabetes anyway.

I rarely eat out (just easier) but I was in the Spaghetti Factory last week. They are trained in handling gluten free foods. The gluten-free menu states no lemon with their iced tea. Most likely, the same wooden bread boards used to serve their famous sourdough are interchangeably used for cutting lemons by wait staff.

Stop using lemons! And I would never use a salad bar that customers access. The risk, for me, is too high!

Most of my intolerances have resolved after two years of being gluten free. Remember, the learning curve is steep! I had a jump start since I was already living and cooking for my gluten free hubby (12 years at the time) when I was diagnosed.

Peggy-O Newbie
Peggy-O
Posted
  • Author

Interesting about the lemons I thought they were safer than dressing good to know. I am thinking of seeing a gastroenterology specialist hope it is worth the $ and the trip.

LauraTX Rising Star
LauraTX
Posted

If you are that sensitive it is probably a good idea to not eat anything that wasn't prepared just for you, so I would stay away from a salad bar.  People can be messy and cause major CC in those types or arrangements. Gluteny kisses can definitely get you.  Also, if you are still having problems, you may want to have your whole kitchen gluten-free for a while to see if that helps.

cyclinglady Grand Master
cyclinglady
Posted

Honestly, too, I would lay off any alcohol at least until you are feeling close to 100%. Alcohol is hard on a damaged gut.

Peggy-O Newbie
Peggy-O
Posted
  • Author

Thanks for the tips! To Cycling Lady off the subject of celiac disease, have you ever been to South Dakota? We rode the George Mickleson trail last summer, my husband and I are bicycle bikers too and have been using our vacations to explore new trails across the country and that one is an unforgettable experience!  My favorite form of exercise!

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cyclinglady Grand Master
cyclinglady
Posted

Thanks for the tips! To Cycling Lady off the subject of celiac disease, have you ever been to South Dakota? We rode the George Mickleson trail last summer, my husband and I are bicycle bikers too and have been using our vacations to explore new trails across the country and that one is an unforgettable experience!  My favorite form of exercise!

Have not been to SD since I was a kid. It is on our bucket list, though!

Road an easy 28 miles this morning to the beach. Had a newbie join us. I think she is hooked!

Have done many rides in California and Arizona. Would love to do more! When I get my kid off to college, we hope to travel more in our RV and ride. My long-term wish is to ride in Ireland with my best girlfriend. The guys can supply sag support! You can see so much more on a bicycle!

Glad you like riding too!

MJ-S Contributor
MJ-S
Posted

I'm a super sensitive. Believe me, the implications suck. 

 

So do yourself a favor and don't assume you are one until you've ruled out some other more common causes of cross contamination. That means things like kissing a gluten eater, going out to eat, and sharing a kitchen with a gluten eater. 

kareng Grand Master
kareng
Posted

I'm a super sensitive. Believe me, the implications suck. 

 

So do yourself a favor and don't assume you are one until you've ruled out some other more common causes of cross contamination. That means things like kissing a gluten eater, going out to eat, and sharing a kitchen with a gluten eater.

Exactly! I think you probably aren't super sensitive, you haven't really eliminated all the " normal" ways to get significant gluten.

Peggy-O Newbie
Peggy-O
Posted
  • Author

Have not been to SD since I was a kid. It is on our bucket list, though!

Road an easy 28 miles this morning to the beach. Had a newbie join us. I think she is hooked!

Have done many rides in California and Arizona. Would love to do more! When I get my kid off to college, we hope to travel more in our RV and ride. My long-term wish is to ride in Ireland with my best girlfriend. The guys can supply sag support! You can see so much more on a bicycle!

Glad you like riding too!

We are many miles away in Wisconsin if you ever venture out that way I can clue you in on some fantastic rides! The Route of the Hiawatha, Utah is next on my list, hopefully this year. i recently discovered the Rails to Trails website 1,500 miles of trails in Wisconsin alone and many many more across the country! Happy riding!

bartfull Rising Star
bartfull
Posted

I live very near to the Mickelson trail. As a matter of fact my friend Brad is one of the rangers/guides. If I'd known you were here I would have invited you in for a nice gluten-free meal. Glad to hear you enjoyed your stay in the Black Hills but I warn you, the Hills will keep calling you back and eventually you may have to move here like I did. :wub:  (Love my precious Hills.)

Peggy-O Newbie
Peggy-O
Posted
  • Author

Bartfull you are not kidding about the hills calling you back! That was our 4th visit to the Black Hills my husband loves it there.

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      @HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying it once. It's fortified with Calcium and Iron. https://www.warburtonsglutenfree.com/warbs_products/white-loaf/ The only other gluten-free bread that I've come across that is fortified is Schar with Iodized salt, nothing else.
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      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
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