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Drewy
Go to solution Solved by trents,

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Drewy Newbie

I've been trying my best to keep my gluten-free food from my dad and brother's gluten food but it's like they don't care. I just had what was supposed to be gluten free tacos but I'm curled up in pain. This isn't the first time either. I've stopped eating meals I haven't prepared because I'm scared I'll eat gluten and I'm scared my family doesn't care. They want to eat what they've always eaten and they don't want to even try and make the switch. I don't know what to do. Does anyone have any advice?


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trents Grand Master

Welcome to the forum, Drewy!

So help me understand about the Tacos and "trying to keep my gluten free food from my dad and brothers gluten food."

When you say, "keep my gluten free food" from them, do you mean they take your gluten free food items and then use them to make meals that also us gluten things? So, for instance, they would make taco meet or salsa that contained gluten but use your gluten free taco shells to put that stuff in?

May we ask your age?

May we assume you are not the one who is usually fixing the meals in the house?

Drewy Newbie

Yes, but I also have separated gluten-free and gluten foods in the kitchen but they don't seem to respect it. Especially my brother. We have two jam jars one with a large red sticker and one large green one. 

Red is gluten, Green is gluten-free. It's the same with yogurt. He'll intentionally put granola in my yogurt and mix it then dump it out and leave contaminated yogurt in my container and I eat it and have a reaction. Then there's my father, he's better but he doesn't read ingredients or gluten-free scanner apps till after it gives me a reaction 

I'm 17. I can cook my own meals but I go to school 3 days a week, and work 4 days a week. 

No I'm not usually the one making meals but lately I've been staying up late to make myself gluten-free meals 

  • Solution
trents Grand Master

Okay, so two issue here:

1. Your brother is creating CC (Cross Contamination) problems by using your gluten free food items and mixing into them gluten containing food. I would suggest you consider keeping your gluten free food items in your bedroom instead of the kitchen. Consider getting a small fridge that will fit in your bedroom for things that need refrigeration.

2. Your dad is not giving proper attention to avoiding gluten containing ingredients when he prepares meals for the family. Do you think he has a good understanding of what gluten is and where it is found in mainline food products? Is he doing this out of carelessness or ignorance? Most people do not have a good understanding of where gluten is found in the food supply. Even those with celiac disease find there is a considerable learning curve involved to this. I mean, who would ever suspect that wheat is an ingredient in soy sauce and in most canned tomato soups, even some chocolate syrups and pancake syrups? Is your dad open to being educated about sources of gluten?

Do you think your family members understand that celiac disease is not an allergy but is an autoimmune disorder that can permanently damage your body over time if gluten is not avoided?

I think you may need to struggle with this until you are in a position to move out of your family home into your own dwelling where you have complete control over what you eat. I also want you to know that you are not alone in this problem. On this forum, we have had a number of threads started by young people in your same situation.

Drewy Newbie

Thank you, I'll talk to my doctor and dietitian for some resources they could read. I only have a few months until I can move in with my mother who is a lot more cautious about it.

trents Grand Master

But there will still probably be times when you will get together with your brother and father in their home when food will be involved. You need to think through how you will handle that. In the meantime, separate your stuff from their stuff and keep it under lock and key if necessary.

Drewy Newbie

Thank you 


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    • trents
      Take it easy! I was just prompting you for some clarification.  In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution. Therefore, the condensate should be free of gluten, no matter if there was gluten in the original solution. The explanation contained in the second sentence I quoted from your post would not seem to square with the physics of the distillation process. Unless, that is, I misunderstood what you were trying to explain.
    • Mynx
      No they do not contradict each other. Just like frying oil can be cross contaminated even though the oil doesn't contain the luten protein. The same is the same for a distilled vinegar or spirit which originally came from a gluten source. Just because you don't understand, doesn't mean you can tell me that my sentences contradict each other. Do you have a PhD in biochemistry or friends that do and access to a lab?  If not, saying you don't understand is one thing anything else can be dangerous to others. 
    • Mynx
      The reason that it triggers your dermatitis herpetiformis but not your celiac disease is because you aren't completely intolerant to gluten. The celiac and dermatitis herpetiformis genes are both on the same chronometer. Dermatitis herpetoformus reacts to gluten even if there's a small amount of cross contamination while celiac gene may be able to tolerate a some gluten or cross contamination. It just depends on the sensitivity of the gene. 
    • trents
      @Mynx, you say, "The reason this is believed is because the gluten protein molecule is too big to pass through the distillation process. Unfortunately, the liquid ie vinegar is cross contaminated because the gluten protein had been in the liquid prior to distillation process." I guess I misunderstand what you are trying to say but the statements in those two sentences seem to contradict one another.
    • Mynx
      It isn't a conjecture. I have gotten glitened from having some distilled white vinegar as a test. When I talked to some of my scientists friends, they confirmed that for a mall percentage of people, distilled white vinegar is a problem. The cross contamination isn't from wheat glue in a cask. While yhe gluten protein is too large to pass through the distillation process, after the distillation process, the vinegar is still cross contaminated. Please don't dismiss or disregard the small group of people who are 100^ gluten intolerant by saying things are conjecture. Just because you haven't done thr research or aren't as sensitive to gluten doesn't mean that everyone is like you. 
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