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

Cross contamination


Susan K

Recommended Posts

Susan K Newbie

This is my first post, and am looking for advice, please.

I was diagnosed with Celiac disease last Dec. via endo and blood tests.

I immediately went gluten-free, and tried to rid the house of as many gluten containing items as possible.  My husband still insists on eating his favorite foods in the basement, and it’s filled with crumbs on the carpet and coffee table.  He also buys gluten treats for my two grandsons, who touch EVERYTHING in the house.

I end up sounding like a harpy or a broken record, to no avail.  And I have been getting sick.  The person who only vomited 4 times in her entire life (TMI, sorry!) has vomited more in the last few months. I do NOT eat anything with gluten.  All hair/nails/body/cleaning products are gluten-free. 

I think I’m getting gluten-ed from hubby and the kids tracking it upstairs on shoes, socks and clothing.  He says I’m wrong and the crumbs won't hurt me.

My numbers have come down, but still need work. I have a telehealth appointment next week to discuss the test results. I don’t know what else to do, so looking for suggestions.  Maybe moving out is an option…

Has anyone else experienced this?  Thanks in advance!


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



Celiac.com Sponsor (A8-M):



RMJ Mentor

A crumb CAN hurt someone with celiac disease.  Perhaps this will help (I hope you can see it, parts of the website require a paid subscription but I think this page is public).

https://www.glutenfreewatchdog.org/news/what-does-10-mg-of-gluten-look-like/

cyclinglady Grand Master
(edited)

Even a kiss after consuming gluten can cause a celiac disease flare up.  
 

This little girl was the sickest celiac patient at Denver’s children’s hospital.  She lived in Kansas, where she was surround by wheat fields and storage and distribution facilities.  She was so sick!  
 

 https://www.9news.com/article/features/girl-pens-book-about-her-battle-with-celiac-disease/73-576605565

Then check out “The Patient Celiac” (formerly old celiac.com member, Jebby).  She is a preemie doctor who kept getting sick from her slobbery, but adorable babies and toddlers.  Jebby’s  symptoms improved once she banned gluten from her home and her kids are fine now — healthy and thriving.  
 

Before my diagnosis, my husband was gluten free for 12 years.  I did not consume gluten in front of him — well really good stuff he could not resist.  I also made my daughter eat her breakfast and lunch in the kitchen.  As a toddler,  she ate at a little tiny picnic table just like I did when I was a kid.  This allowed my mother to keep the mess to one location.  No one ran around the house eating and drinking.  It was this way for generations!  Probably had to keep the rats and insects out of the farmhouse.  

Before COVID, my daughter, actually everyone had to wash their hands upon entering our home.  It was a celiac thing.  It made me feel better and sometimes piece of mind is priceless!  

But I think you have more than a gluten problem (I am married 30+ years).  Even if it were not possible to get gluten exposures from sloppy people (does he kiss you after consuming beer?), he should know that celiac disease can and does cause anxiety.  You have a serious illness!    Until you are well, he should be more compassionate (or always).  I would have him sit in on that teleconference call or the next one, where your doctor can lecture him.  Teamwork.  

Edited by cyclinglady
  • 1 month later...
Svelte Apprentice

If your household isn't gluten free all sorts of problems can occur.  For example, if your husband makes a sandwich or something bread crumbs can go everywhere and you might not even think to check for them.  For example one time I made something and I noticed a few crumbs in the bottom of the measuring cup I was using and without thinking I ignored it.  I ended up tossing everything I made that day just to be safe because I thought about it after.  I'm currently not in a gluten free household and I'm always on the watch for crumbs on the table, counters and cutting board.  Crumb on the counter, you wash an apple and put it on the counter and a crumb sticks to the wet apple kind of stuff can happen.

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Scott Adams replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      7

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

    2. - Scott Adams replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

    3. - deanna1ynne replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

    4. - cristiana replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      7

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,438
    • Most Online (within 30 mins)
      7,748

    rednecksurfer
    Newest Member
    rednecksurfer
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      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.
    • Scott Adams
      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted to at least mention the possible negative sides of having a formal diagnosis. While I understand wanting a formal diagnosis, it sounds like she will likely remain gluten-free either way, even if she should test negative for celiac disease (Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If her symptoms go away on a gluten-free diet, it would likely signal NCGS).        
    • JoJo0611
    • deanna1ynne
      Thank you all so much for your advice and thoughts. We ended up having another scope and more bloodwork last week. All serological markers continue to increase, and the doc who did the scope said there villous atrophy visible on the scope — but we just got the biopsy pathology report back, and all it says is, “Duodenal mucosa with patchy increased intraepithelial lymphocytes, preserved villous architecture, and patchy foveolar metaplasia,” which we are told is still inconclusive…  We will have her go gluten free again anyway, but how soon would you all test again, if at all? How valuable is an official dx in a situation like this?
    • cristiana
      Thanks for this Russ, and good to see that it is fortified. I spend too much time looking for M&S gluten-free Iced Spiced Buns to have ever noticed this! That's interesting, Scott.  Have manufacturers ever said why that should be the case?  
×
×
  • 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.