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

Elizabeth Huff

Recommended Posts

Elizabeth Huff Newbie

I have just recently been diagnosed with celiac disease.  I am having troubles with my packed lunches.  Do I need to get rid of all my plastic and glass containers?  How do I need to handle the cooking utensils and pots and pans? I was using some mustard that did not include any gluten on the label but it is the only thing that could have not been right besides the container.  I have read lots of inybut am still confused 🤷‍♀️ 


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



Celiac.com Sponsor (A8-M):



trents Grand Master
(edited)

As long as the containers are thoroughly washed after having been used with gluten containing food items they should be fine. The only hesitation I have is that tupperware can possibly trap gluten in the plastic if it gets hot enough. Same with utensils. Are you sharing a home with others who are not eating gluten free?

Keep in mind that Celiacs often develop allergies/sensitivities to non gluten foods because of the damage to the gut lining ("leaky gut") that allows larger than normal protein fractions to pass into the blood stream. This can signal the immune system to see them as threats.

Processed food labels that do not list gluten as an intentional ingredient may still have enough gluten from cross contamination of the ingredients used or in the processing to give some Celiacs issues.  This is true even of food items labeled "Gluten Free." "Gluten Free" is not the same as "Certified Gluten Free." The latter has actually been tested to make sure that any cross contamination is not significant enough to exceed the 20 ppm or 10 ppm (depending on which certifying group we are talking about). 20 ppm is the FDA established threshold for being certified gluten free but one of the two main certifying groups uses the stricter 10 ppm standard because the experience of the Celiac community is that 20 ppm can still trigger a reaction for some.

Edited by trents
Elizabeth Huff Newbie
1 hour ago, trents said:

As long as the containers are thoroughly washed after having been used with gluten containing food items they should be fine. The only hesitation I have is that tupperware can possibly trap gluten in the plastic if it gets hot enough. Same with utensils. Are you sharing a home with others who are not eating gluten free?

Keep in mind that Celiacs often develop allergies/sensitivities to non gluten foods because of the damage to the gut lining ("leaky gut") that allows larger than normal protein fractions to pass into the blood stream. This can signal the immune system to see them as threats.

Processed food labels that do not list gluten as an intentional ingredient may still have enough gluten from cross contamination of the ingredients used or in the processing to give some Celiacs issues.  This is true even of food items labeled "Gluten Free." "Gluten Free" is not the same as "Certified Gluten Free." The latter has actually been tested to make sure that any cross contamination is not significant enough to exceed the 20 ppm or 10 ppm (depending on which certifying group we are talking about). 20 ppm is the FDA established threshold for being certified gluten free but one of the two main certifying groups uses the stricter 10 ppm standard because the experience of the Celiac community is that 20 ppm can still trigger a reaction for some.

Thank you.  I share the kitchen, but he is trying to be as gluten free as he can be.  I have my own toaster and I am replacing items as soon as possible.  I have just struggled this week and can’t figure out what I am doing to myself.  I will be more diligent and write every morsel down so I can figure this out.  I think I will remove dairy and see if that helps. Again, thanks for the insight 

trents Grand Master

EH, don't forget that celiac suffers are not immune the various other medical problems that may have nothing to do with gluten. There is a tendency when freshly diagnosed with celiac disease to see all health issues through that lens. This especially needs emphasizing as we face the COVID pandemic.

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:
    Donate

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





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - chrish42 replied to chrish42's topic in Doctors
      2

      Doctors and Celiac.com

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

      Is AG1 safe for Celiacs??

    3. - Scott Adams replied to chrish42's topic in Doctors
      2

      Doctors and Celiac.com

    4. - nataliallano replied to MagsM's topic in Related Issues & Disorders
      28

      Inflammation and Menier’s disease link?

    5. - Wheatwacked replied to Betsy Crum's topic in Related Issues & Disorders
      5

      Chest pain from celiac


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,259
    • Most Online (within 30 mins)
      7,748

    Karen Lambert
    Newest Member
    Karen Lambert
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)


  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • chrish42
      All I can say is this site is great!
    • Scott Adams
      From their website I see "organic barley leaf powder" as an ingredient. Keep in mind that the gluten is in the kernel, and not in the leaves. https://drinkag1.com/about-ag1/ingredients/ctr
    • Scott Adams
      Before the rise of social media we were well known by a lot of doctors and were recommended by many, especially our Safe & Forbidden Lists, but as doctors get younger and younger this is probably not happening as much as before. 
    • nataliallano
      Thanks Scott I will definitely check my vitamins and minerals to see what I am missing so then I can supplement. I was very concern about my Meniers syntoms and i tryed to find some alive. Now im just realizing that my celiac is provably the root cause of my Meniers none of the 12 doctors I saw told me anything about this.  This web site is so helpful, thanks to people like you we can get answers. 
    • Wheatwacked
      Vitamin D deficiency can contribute to rib pain. Chest pain stemming from the ribs ccould be costochondritis, which involves inflammation of the cartilage connecting the ribs to the breastbone. This pain can range from mild to severe, potentially mimicking heart attack symptoms, and is often worsened by breathing or movement. Other potential causes include muscle strain, rib fractures, or even referred pain from other conditions.  It will also help to chose vegetables low in omega 6.
×
×
  • Create New...