Think I Got Glutened? & Cortisol

[dania]

I was doing really well, kept getting a bit better each month but now I feel like things are declining somewhat, as though I've been getting glutened in tiny amounts repeatedly over a period of time...? I'm not sure...

In the last month/month and a half, I have changed a few things I guess. I got a bunch of different samples of moisturizers and bb creams to try. Ironically because I was trying to find gluten-free options. Some said their products were gluten-free, but some didn't say and I only looked at the ingredient list to see if there was anything overtly gluten-y listed. So perhaps these are a source of cross-contamination? I also added a supplement that I hadn't taken before. It said on the bottle that it contains no gluten, but I never looked into whether there was shared manufacturing equipment...

I also ate at a new restaurant last weekend. The website said it was 100% gluten free vegan. But when I got there, it said gluten free options available. It had merged with another bakery. They did say their side was gluten-free and separate from the bakery but I don't know...

I also wanted to ask about high cortisol. Before diagnosis, I had SUPER high cortisol, like so excessively chronically high that I was tested for Cushing's disease. Cushing's was ruled out and no one knew why my cortisol was high. When I found out I was celiac, I eliminated gluten foods and the cortisol started to come down, but I still got cortisol spikes with eating. Then I got rid of colanders and a few sources of cross-contamination like that, and the cortisol started to come way down and the cortisol spikes with meals got smaller and less frequent. HOWEVER, now I feel cortisol spikes again so that's why I'm wondering if I'm getting glutened somewhere. Unless anyone has any other suggestions of related issues that could cause high cortisol/cortisol spikes with meals?

Wow this turned out longer than I thought. So basically I'm wondering if I could be getting cross-contaminated again from makeup/a new supplement/restaurant, which could be causing my cortisol to go up again, unless there's some other reason for high cortisol that you know of.

Edited to add: when I eliminated colanders etc. my ferritin started coming up quite nicely, but now it has stopped coming up and has even dropped a little, on the same iron dose - another reason why I suspect cross-contamination

[GF Lover]

It concerns me that you just now got a new colander.  Have you gone through your whole kitchen?  Toaster, cutting boards, plastic containers, wooden spoons, pans with the teflon coming off all have to go.  New condiments (if shared use separate condiments).  Suppliments can be iffy by nature, they are not regulated. 

 

Have you read the Newbie Thread?  https://www.celiac.com/forums/topic/91878-newbie-info-101/

 

Hope this helps some.

 

Colleen

[squirmingitch]

I agree with Colleen.

Also I wonder about the bakery thing. Are the 2 sides totally separated? If not, there is all that flour flying around in the air. Where you sit to eat ~~ is it in the gluten bakery part?

[dania]

Oh I eliminated the colander months ago. Yes, at that time, I also went through my kitchen and got rid of cutting boards, plastic things, toaster, etc. I just mentioned that because when I eliminated those things, my high cortisol started improving. Now several months later, the cortisol seems to have gone up somewhat, that's why it suggests I may be getting cross-contaminated.

Yes the shared bakery is definitely a possibility. It was supposed to be a 100% gluten-free place, and all the online reviews reflected that, but I found out that it was just very recently that it merged with this other bakery that is not all gluten-free. The person working there said the areas were separate but I don't know the extent of that - completely separate rooms? same kitchen but different counters? I was thrown off because I thought I was going to a 100% gluten-free place.

[dania]

Update - I phoned the eatery I went to, which recently merged with a bakery that has both gluten-free and gluten baked goods. It is a shared kitchen with the bakery. They use separate equipment and wash the dishes separately, but it is a shared space. So flour flying around, etc. is going to be happening. They do their best to minimize but can't guarantee... So yes, that could definitely contribute to a glutening. Ugh I can't believe I ate there, but everything on the website suggested it was 100% gluten-free, so I was thrown off when I got there and it wasn't.

[squirmingitch]

Well it sounds like the mystery is solved & you won't be eating there again.