symptoms.

[Rebeccaj]

What are some symptoms people have experienced when someone has cooked toast? Also, pasta? I've been diagnosed with celiac disease 5 years ago but sometimes symptoms then other times no symptoms its weird.?  so neurological   is brain fog, off balance, pins and needles, inflammation, also if eat it's like high inflammation then the villas affected!  Has anyone experienced this because I'm really starting to get confused but have diagnosis from blood test also endoscopy but it's just an ache. 

[knitty kitty]

Hi, @Rebeccaj,

Those Villa that get damaged by eating gluten are the same villi that absorb nutrients from our food.  Damaged villa can't absorb nutrients, vitamins and minerals well.  If we don't get sufficient nutrients, our body can't function properly.  We can get brain fog, pins and needles or neuropathy, feeling off balance, and even worsening digestive symptoms.

Talk to your doctor or dietician about taking vitamin and mineral supplements while healing.  The gluten free diet can be low in nutrients, especially if you eat gluten free facsimile processed foods.  Gluten containing breads have vitamins added to them to replace those lost in processing.  Gluten free facsimile foods usually are not enriched nor fortified with vitamins.  

Taking a B Complex, Benfotiamine, Vitamin D, and magnesium help the digestive tract heal, lowers histamine, and regulates the immune system.  

Edited July 27 by knitty kitty
Typo correction

[Rebeccaj]

ok thanks for your advice. But my question was what happens when someone you know in a house is cooking pasta or toast that's flour  Airbourne without eating.?

[knitty kitty]

@Rebeccaj, 

When you smell toast or pasta cooking, that means that particles of that food are floating around in the air.  Airborne gluten can then be inhaled and swallowed, meaning the food particles get into your digestive tract.  

If you're careful to avoid gluten and are still having symptoms, those symptoms could be caused by vitamin deficiencies.  

[trents]

5 hours ago, Rebeccaj said:

ok thanks for your advice. But my question was what happens when someone you know in a house is cooking pasta or toast that's flour  Airbourne without eating.?

Should not be a problem except for the most sensitive celiacs. The amount of gluten that would get in the air from cooking alone has got to be miniscule. I would be more concerned about cross contamination happening in other ways in a living environment where others are preparing and consuming gluten-containing foods. Thinks like shared cooking surfaces and countertops. And what about that toaster you mentioned?

[knitty kitty]

Yes, except for the most sensitive, cross contamination from airborne gluten should be minimal.

Highly sensitive people may have nutritional deficiencies.  Many times their bodies are in a highly inflamed state from Celiac, with high levels of histamine and homocysteine.  Vitamins are needed to break down histamine released from immune cells like mast cells that get over stimulated and produce histamine at the least provocation as part of the immune response to gluten. This can last even after gluten exposure is ended.  Thiamine supplementation helps calm the mast cells.  Vitamin D helps calm the immune system.  Other B vitamins and minerals are needed to correct the nutritional deficiencies that developed while the villi were damaged and not able to absorb nutrients.  The villi need vitamins and minerals to repair themselves and grow new villi.

Focus on eating a nutritional dense, low inflammation diet, like the Autoimmune Protocol Diet, and supplementing to correct dietary deficiencies.  Once your body has the vitamins and minerals needed, the body can begin healing itself.  You can have nutritional deficiencies even if blood tests say you have "normal" blood levels of vitamins.  Blood is a transport system carrying vitamins from the digestive system to organs and tissues.  Vitamins are used inside cells where they cannot be measured.  

Please discuss with your doctor and dietician supplementing vitamins and minerals while trying to heal.  

[Rebeccaj]

@trents thank you for that information. My parents feel that cooking flour in toaster isn't a thing as its already cooked product before made? but Airbourne particles is my fear. Like I have had symptoms from 6 meters away had to leave massive migraine. 

[trents]

You might look into wearing an N95 mask when others are creating baked goods with wheat flour in your environment.

[Russ H]

9 hours ago, Rebeccaj said:

@trents thank you for that information. My parents feel that cooking flour in toaster isn't a thing as its already cooked product before made? but Airbourne particles is my fear. Like I have had symptoms from 6 meters away had to leave massive migraine. 

Although sensitivity to gluten varies between individuals, multiple research studies suggest that consuming up to 10 mg of gluten a day is safe for most people with coeliac disease. Wheat flour contains approximately 10% gluten by weight, so this is equivalent to 100 mg of flour, or a piece of wheat bread the size of a small pea. There is a case report of farmers with coeliac disease developing symptoms from inhaling gluten containing dust from cattle feed but that is an extreme example and they were exposed to very high concentrations of airborne gluten over a long period of time. In a domestic situation, unless someone is making dough and putting a lot fo flour into the air, I don't think you will get significant airborne exposure. The thing to watch out for is making sure work surfaces, cutlery and utensils are clean. If you have to share a toaster, get some toasting pouches.

[knitty kitty]

@Rebeccaj,

You may choose to get tested to see if you have an allergy to wheat.  That's a different type of immune response to wheat than Celiac Disease.  It's possible to have both.  You may need an Epipen.

A histamine release in the sinuses upon being exposed to wheat in wheat allergy can cause a headache.   

Talk to your doctor about wheat allergy testing.

Edited July 28 by knitty kitty
Typo correction