Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

Everyone is telling me something different


Washingtonmama

Recommended Posts

Washingtonmama Contributor

I can't see my GI for several months to ask these questions, so I thought I would ask all of you. I'm not having the endoscopy done, so I'm ok to go gluten-free right now. One friend has a brother and his children with Celiac. They are very strict, replaced all pans, plastic, wood utensils etc. My dentist and an aquatience said they just eat gluten free, at home and at restaurants, and never replaced anything. My daughters GI said replace kitchen stuff, do a thorough clean etc. I don't have money to buy new things, but we will find the money if we have to. And my trusty, wonderful Kitchen Aid, I assume I have to replace that too. We are having a gluten-free kitchen, hubby and the kids are wonderful about it, but hubby thinks I might be going overboard replacing things.  Who do I listen to, I'm thoroughly confused!


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



Celiac.com Sponsor (A8-M):



Jmg Mentor
45 minutes ago, Washingtonmama said:

hubby thinks I might be going overboard replacing things.  Who do I listen to, I'm thoroughly confused!

It can be confusing and there are a lot of voices out there with different opinions. There is also variance in how sensitive people are, some manage to get by with basic precautions. Some however find that as they go gluten free they become far more sensitive and have to take additional precautions. To the general public such as your partner such precautions may seem over the top, but they're based on hard science. It's because the immune system is involved, which means that even the very tiniest amount of gluten can set off a full blown reaction which for some could last months. 

This thread has lots of good info:

Personally sharing a kitchen I have my own cupboard with plastic cutting board, sieve, non stick pan etc which I use for most of my cooking but continue to cook with shared stainless steel pans, I just make sure they're clean. I don't use shared wooden implements.

If I were you I'd replace wooden spoons, chopping boards and spatulas which are cheap to replace and check any non stick pans for scratches and get rid of any that are scractched. Otherwise just give everything a thorough clean get rid of the sauces, condiments etc that have gluten and see how you go.  But see what others say!

kareng Grand Master

Keep the ktichenaid mixer but you will want to wash all the little crevices well.  I found that white vinegar/ water squirted up into the cracks until it runs clean seems to do the trick.  Throw the pots in the dishwasher.  Throw out the pasta colander - hard to get it out of all the little cracks.  You need a new toaster, fresh Mayo, PB, etc.  The BBQ grill piece will need to be replaced or cooked in the oven during a self clean ( if you cooked any bread on it)- or get foil pans from Walmart for a while.

 

the basic rule is - if it cleans well, it's fine.

 

adding - cookie sheets & cupcake tins - I would replace, especially the cupcakes pans.  Very hard to get the stuff out of the cracks.  Cookie sheets you can always use some foil or parchment paper on for a while.  I say cookie sheets because they always seem to have some baked on stuff, no matter how hard you try to scrub them.

 

cast iron would need to go in the oven clean cycle, too

 

Open Original Shared Link

TexasJen Collaborator

Yes, it is expensive!  Here's my thought.....If you stop cooking with gluten in your house all together, all of the little, microscopic bits of gluten that are left in the cracks in your pots, cupcake pans etc that are left after several good washings will be cooked out of your kitchen equipment within several uses. This may mean that you are exposed to a very small amount of gluten for a couple of weeks, but shortly your kitchen will be gluten free (provided that you don't keep cooking with anything with gluten). But it has got to be way less than any small exposure you might get in a restaurant, and it will only be temporary. (wooden spoons may be the exception)

I say if you really can't afford than you will get by just fine with a couple of scrubbings.

Washingtonmama Contributor

Everyone on this board is wonderful! Thank you so much or your help. I'm going with what you guys say, and I will share what you said with my husband. I see there are a few places I can relax in, and replace the other things, which won't be so expensive. Thank you!!!

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,247
    • Most Online (within 30 mins)
      7,748

    Jbamf8791
    Newest Member
    Jbamf8791
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • knitty kitty
      You have one gene for Celiac.  You have a second autoimmune disease, Hashimoto's thyroiditis, which is frequently found at a higher rate with Celiac.  HLA genes carry autoimmune disease genes like Celiac and Hashimoto's and diabetes and others.   You have Celiac symptoms of reacting after gluten.  You said "I am however still suffering from the effects of the gluten challenge (food sensitivities, slight brain fog, weird stool, fatigue, swollen thyroid, bodyaches)."  And your anti-thyroid antibodies increase after gluten exposure.  While tTg IgA does not directly attack the thyroid, gluten exposure does trigger the  immune system to produce antibodies against the thyroid in genetically predisposed individuals.  You did not eat sufficient gluten (10 grams of gluten per day for two weeks minimum) to raise the autoimmune antibodies to the point they can be measured in the blood, so your blood tests may well be inaccurate.  You could choose to continue the gluten challenge of 10 grams a day for at least two weeks and get retested.   At the very least, you know that gluten is harmful to your thyroid, and because you are genetically predisposed to Celiac disease, a strict gluten free diet would be beneficial for your overall health.  
    • Zuma888
      Thanks @Scott Adams! I guess my question now is: do the celiacs who can get away with regular contamination without villi damage as you mentioned have to be strict about cross-contamination ? 
    • Zuma888
      Thank you very much @knitty kitty! I'm glad you brought up the point about histamine. I have been taking an antihistamine after meals where I don't feel so good and never knew why it helped so much. At first I thought I might have a food allergy, but I recently did a food allergy test and I actually have ZERO food allergies. Regarding your last point about the stages of grief, are you saying it's likely that I have celiac? I have Hashimoto's BTW and I know for sure that gluten causes an autoimmune response to my thyroid as my anti-TPO and anti-Tg go up and my throat feels swollen. Could the symptoms be due to that autoimmune response?
    • knitty kitty
      @Zuma888, The antibodies produced in response to gluten are made in the intestines.  When the body is provoked sufficiently, the antibodies overflow out of the intestines and into the blood stream.  Once in the blood stream, the antibodies can be measured with tTg IgA tests.  Three grams of gluten per day for two weeks minimum is enough gluten to make you feel the symptoms of having been glutened, but the antibodies are not in sufficient quantity to be measured in the blood. Ten grams of gluten per day for a minimum of two weeks is required to get the anti gluten antibodies at a high enough level in the blood stream to be measured by tTg IgA tests. So, no, occasional cross contamination or (heaven forbid) intentional cheat days will not be sufficient for tTg IgA testing.  You will still be making antibodies which will still be causing inflammation and damage to the intestines and body.  Histamine is released as part of the immune response to gluten.  High histamine levels lead to food sensitivities, brain fog, and body aches.   The damage done to the gastrointestinal tract affects the absorption of essential vitamins and minerals.  Malabsorption of fats can cause changes in stools.  Insufficient absorption of vitamins and minerals can cause damage to other organs like the thyroid if it can't get enough Selenium, iodine, iron, zinc, and Thiamine.  Brain fog and fatigue can be caused by low Thiamine and other B Complex vitamins.  Vitamin D is needed to regulate the immune system.  One gene is all that's needed to develop Celiac disease.  I know a Celiac diagnosis is a change that can be difficult to get your head around.  Many people go through the five stages of grief.  One stage is "bargaining".  Sounds like you're stuck there.  Every little cheat counts to your detriment.  But sticking to a gluten free diet, makes every meal a success.   Read the comments below the article... Best wishes!  Keep us posted on your progress!
    • Scott Adams
      No, I would not say this at all. If you were diagnosed with celiac disease and were gluten-free for a while, you could have gone into remission. Everyone's body is different, and some celiacs may be able to get regular contamination and not end up with damaged villi and positive antibody tests, while others who ingest tiny amounts will relapse and have full blown symptoms and flattened villi.  Only a full gluten challenge would reveal where you are at this point. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
×
×
  • Create New...