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

Questions about Celiac

Camorrison56
 Share

Recommended Posts

Camorrison56 Rookie
Camorrison56
Posted

 

I have just been diagnosed with Celiac disease and I have so many questions. 

1. Do I need to separate my plates, drinking glass and silverware from other who are not gluten free?
2. Can I put gluten free food in fridges  with gluten food?


3.  If I cook gluten free meals; do I need to worry about cross contamination while eating with my family?
4. If family bring gluten food in house; how do I stay safe?

5. Two week I had diarrhea after I eat around two or three time; is this a normal healing process?

6. Have gallbladder removed June 20; could this be part of the diarrhea? One doctor said it could take a year

I know you are not doctor but would just see what others have experiences with celiac?
 

Thank you

Carlotta

 


 


 

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

Celiac.com Sponsor (A8-M):


trents Grand Master
trents
Posted

Welcome to the forum, @Camorrison56!

The answer to all your questions depends on how careful you and the others in your household are about dishwashing, countertop cleaning, and keeping gluten containing food separated from gluten free food in the pantry and in the fridge. If everyone is thorough and consistent, it shouldn't be a problem. Lots of families pull this off successfully. Are the other people in your household buying in to your need to avoid cross contamination? The biggest area of concern is shared toasters and ovens. 

Yes, gallbladder removal can cause diarrhea. My wife fights this constantly.

Camorrison56 Rookie
Camorrison56
Posted
  • Author

My husband and son doesn’t seem to be cautious because all habits are hard to break. I keep telling my husband you remember how sick I was four weeks ago throwing up all the time to hydrating and I don’t wanna get back to that if it was happened you would be more cautious. Thank you for answering. I appreciate it.

trents Grand Master
trents
Posted

Unfortunately it is often the case that other family members don't buy into a celiac's need to be totally gluten free. Often they are skeptical that that this is really a disease and they certainly don't understand that, if the need to eat gluten free is unheeded, it can cause actual damage to body systems. They don't understand that celiac disease is not a food allergy, it is an autoimmune disorder, triggered by gluten, that causes the body to attack its own tissues. One suggestion I have is to take a magic marker and label Tupperware and other food containers as "gluten free" and put your stuff in them and ask family members not to use them. Also, cordon off an area in the pantry to store any gluten free prepackaged foods you may buy. Consider purchasing a separate toaster or toaster oven for your own use. Patiently remind family members when they slip up. Yes, old habits are hard to change but they can be changed over time. Be patient and don't nag. You might also put together a bulleted education sheet explaining what celiac disease is and how it damages the lining of the small bowel when gluten is not avoided. A picture is worth a 1000 words and there are pictures of damaged small bowel linings from celiac disease on the internet and on this forum.

Scott Adams Grand Master
Scott Adams
Posted

This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):

 

 

Camorrison56 Rookie
Camorrison56
Posted
  • Author
38 minutes ago, Scott Adams said:

This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):

 

 

Looks like I’m headed in the right direction. I have my own cookware, cabinet space, plates, utensils, etc. The fridge I have the top two shelf’s  designated as gluten free. I’m having a hard time finding crackers, protein bars and snacks to keep on hand. Any good suggesting that taste good? I like Hidden Valley but I couldn’t see if it was alright for celiac. I’ve finally tried store bought gluten-free bread but it was in the frozen. Any one that’s not frozen? Try making a loaf but was tasty.  I use Bob’s Red Mill gluten-free. Is there any that better? Also I miss cornbread.
At this time haven’t had follow up appointment with my GI doctor. That in October. All I know from biopsy result my was a 6. My primary doctor said he would referral me to a dietitian but doesn’t seem to be in a hurry.

Thanks

trents Grand Master
trents
Posted

Krusteaz makes a line of gluten free cornbread mixes. We use the "honey cornbread mix" one by Krusteaz and it's good. Sweeter than homemade, somewhat like a cake, but it's pretty good.

Can you take the frozen gluten free bread home and let it thaw out? They probably keep it in the freezer to keep it from molding as gluten free bread products generally don't contain preservatives. This is especially likely if their stock of gluten-free bread doesn't turn over very fast.

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

Celiac.com Sponsor (A8-M):


Camorrison56 Rookie
Camorrison56
Posted
  • Author
2 minutes ago, trents said:

Krusteaz makes a line of gluten free cornbread mixes. We use the "honey cornbread mix" one by Krusteaz and it's good. Sweeter than homemade, somewhat like a cake, but it's pretty good.

Can you take the frozen gluten free bread home and let it thaw out? They probably keep it in the freezer to keep it from molding as gluten free bread products generally don't contain preservatives. This is especially likely if their stock of gluten-free bread doesn't turn over very fast.

I tried that one but don’t like sweet cornbread. I guess they have one that not honey added. I look next time I’m shopping. Do you know if I unthaw it how long does it lasted? I don’t eat a lot of bread. I guess plan ahead and unthaw what I eat one day at a time.

Thanks

trents Grand Master
trents
Posted

You can break off a few slices of bread at a time from the frozen loaf and put them in a ziplock bag for current use. How long a load lasts before it gets moldy depends on a lot of things. I keep my gluten-free bread loafs in the frig and warm them up in a popup toaster so that the loaf doesn't mold so quick. Sometimes I have gotten them and they were moldy right from the store. They don't keep them in the freezer section around here. But generally, the ones I put in the fridge will hold up 5-7 days.

Camorrison56 Rookie
Camorrison56
Posted
  • Author

Tks

Helen Vajk Apprentice
Helen Vajk
Posted

I order gfJules all purpose gluten-free flour on line, find it excellent, makes a really good cornbread too, get asked to bring to pot-lucks (by non-gluten-free folks!) Freezing bread and taking out 1 slice at a time works.  Also, there is Franz bread etc. on line, vacuum packed and shelf stable for a month. Best of luck, experiment and you will find a routine that works for you.

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
 Share
Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,902
    • Most Online (within 30 mins)
      7,748
    Patty6133
    Newest Member
    Patty6133
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • trents
      New (possible) celiac diagnosis

      By trents · Posted

      Welcome to the forum, @Judy M! Yes, he definitely needs to continue eating gluten until the day of the endoscopy. Not sure why the GI doc advised otherwise but it was a bum steer.  Celiac disease has a genetic component but also an "epigenetic" component. Let me explain. There are two main genes that have been identified as providing the "potential" to develop "active" celiac disease. We know them as HLA-DQ 2.5 (aka, HLA-DQ 2) and HLA-DQ8. Without one or both of these genes it is highly unlikely that a person will develop celiac disease at some point in their life. About 40% of the general population carry one or both of these two genes but only about 1% of the population develops active celiac disease. Thus, possessing the genetic potential for celiac disease is far less than deterministic. Most who have the potential never develop the disease. In order for the potential to develop celiac disease to turn into active celiac disease, some triggering stress event or events must "turn on" the latent genes. This triggering stress event can be a viral infection, some other medical event, or even prolonged psychological/emotional trauma. This part of the equation is difficult to quantify but this is the epigenetic dimension of the disease. Epigenetics has to do with the influence that environmental factors and things not coded into the DNA itself have to do in "turning on" susceptible genes. And this is why celiac disease can develop at any stage of life. Celiac disease is an autoimmune condition (not a food allergy) that causes inflammation in the lining of the small bowel. The ingestion of gluten causes the body to attack the cells of this lining which, over time, damages and destroys them, impairing the body's ability to absorb nutrients since this is the part of the intestinal track responsible for nutrient absorption and also causing numerous other food sensitivities such as dairy/lactose intolerance. There is another gluten-related disorder known as NCGS (Non Celiac Gluten Sensitivity or just, "gluten sensitivity") that is not autoimmune in nature and which does not damage the small bowel lining. However, NCGS shares many of the same symptoms with celiac disease such as gas, bloating, and diarrhea. It is also much more common than celiac disease. There is no test for NCGS so, because they share common symptoms, celiac disease must first be ruled out through formal testing for celiac disease. This is where your husband is right now. It should also be said that some experts believe NCGS can transition into celiac disease. I hope this helps.
    • Judy M
      New (possible) celiac diagnosis

      By Judy M · Posted

      My husband has had lactose intolerance for his entire life (he's 68 yo).  So, he's used to gastro issues. But for the past year he's been experiencing bouts of diarrhea that last for hours.  He finally went to his gastroenterologist ... several blood tests ruled out other maladies, but his celiac results are suspect.  He is scheduled for an endoscopy and colonoscopy in 2 weeks.  He was told to eat "gluten free" until the tests!!!  I, and he know nothing about this "diet" much less how to navigate his in daily life!! The more I read, the more my head is spinning.  So I guess I have 2 questions.  First, I read on this website that prior to testing, eat gluten so as not to compromise the testing!  Is that true? His primary care doctor told him to eat gluten free prior to testing!  I'm so confused.  Second, I read that celiac disease is genetic or caused by other ways such as surgery.  No family history but Gall bladder removal 7 years ago, maybe?  But how in God's name does something like this crop up and now is so awful he can't go a day without worrying.  He still works in Manhattan and considers himself lucky if he gets there without incident!  Advice from those who know would be appreciated!!!!!!!!!!!!
    • Scott Adams
      Patiently Waiting to See Results

      By Scott Adams · Posted

      You've done an excellent job of meticulously tracking the rash's unpredictable behavior, from its symmetrical spread and stubborn scabbing to the potential triggers you've identified, like the asthma medication and dietary changes. It's particularly telling that the rash seems to flare with wheat consumption, even though your initial blood test was negative—as you've noted, being off wheat before a test can sometimes lead to a false negative, and your description of the other symptoms—joint pain, brain fog, stomach issues—is very compelling. The symmetry of the rash is a crucial detail that often points toward an internal cause, such as an autoimmune response or a systemic reaction, rather than just an external irritant like a plant or mites. I hope your doctor tomorrow takes the time to listen carefully to all of this evidence you've gathered and works with you to find some real answers and effective relief. Don't be discouraged if the rash fluctuates; your detailed history is the most valuable tool you have for getting an accurate diagnosis.
    • Scott Adams
      Gluten free beer ?

      By Scott Adams · Posted

      In this case the beer is excellent, but for those who are super sensitive it is likely better to go the full gluten-free beer route. Lakefront Brewery (another sponsor!) has good gluten-free beer made without any gluten ingredients.
    • trents
      Patiently Waiting to See Results

      By trents · Posted

      Welcome to the forum, @catsrlife! Celiac disease can be diagnosed without committing to a full-blown "gluten challenge" if you get a skin biopsy done during an active outbreak of dermatitis herpetiformis, assuming that is what is causing the rash. There is no other known cause for dermatitis herpetiformis so it is definitive for celiac disease. You would need to find a dermatologist who is familiar with doing the biopsy correctly, however. The samples need to be taken next to the pustules, not on them . . . a mistake many dermatologists make when biopsying for dermatitis herpetiformis. 
×
×
  • 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.