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Accidental gluten

Kairos87
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Kairos87 Rookie
Kairos87
Posted

I bought a breakfast burrito this morning thinking it was gluten free, I prepared it and as I took the first bite it occurred to me to double check. Upon realizing it wasn’t  gluten free I spit it out without swallowing it and immediately brushed my teeth and rinsed several times. Is the fact that I had it in my mouth at all gonna be enough to make me sick?

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GFinDC Veteran
GFinDC
Posted

Maybe yes, but maybe not.  If I was you I'd take some an-pep enzyme and some Pepto Bismol or mlik of magnesia.  Or all three.

Scott Adams Grand Master
Scott Adams
Posted

It's hard to tell by your description, hopefully you didn't swallow any, but just in case:

 Also, I have GliadinX enzymes handy for such times.

Kairos87 Rookie
Kairos87
Posted
  • Author

Yeah I did end up having a reaction sadly, but overall a fairly minor one as far as reactions go, I’m pretty new to this whole celiac thing but I just found out about glidian x and ordered a bottle. Does it work pretty well?

Scott Adams Grand Master
Scott Adams
Posted

I think it works very well, but has limits, as it works on small amounts of gluten, like what you might get if your food were contaminated by accident. Here is a review I wrote of it, and I stand by it:

 

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    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      Many thanks!
    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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