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

What Are Your Celiac Moments?


MangaMonster

Recommended Posts

MangaMonster Newbie

Hello, I'm Philip and I'm knew on this site. :) I read some of the threads and some are really funny! :lol: I just went to a party yesterday and we did an obsticle course. It was AWESOME! Of course, I could not do it because the course involved rolling through glutenated pudding and Flour! <_< Even though I couldn't do it I had lots of fun watching! :P It was awesome untill every one was off the track. The instructors threw flour at everyone; and as if that wasn't enough my freind Daniel gave me a mouth full of Flour! :ph34r: I got glutened.

What are some of your celiac moments? :huh:


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



Celiac.com Sponsor (A8-M):



Agent Z Newbie

I'm new to this site too. I just found out in fact that I am a Celiac last week.

I keep hearing about how a Celiac can't even TOUCH wheat? Is that really really true or is it for some or what?

But as for a moment like that? I don't think I have one.

But I'll tell you something else.

There's a Mexican place called Qdoba that I worked at (I even touched the wheat tortillas and served up the food to customers and never really got sick), but when I ATE there sometimes, oh it was wicked. I thought it was because I made my food so spicy.

Once I was with my girlfriend and I had to stay in the bathroom for half an hour with her sitting alone because of something I ate there.

And the day I found out I had it, and went to Qdoba to get something glutten free (since I called earlier and the manager CLAIMED ALL TORTILLAS there were CORN), and I get there and read the menu which specifically says they are WHEAT! Even the CHIPS AND TACO SALAD SHELLS! I was so pissed off that the guy wouldn't take the time to either carefully find out or wanted to lie to me to get my money. :angry: I ended up ordering something and my mom asked after it was done if it was made of flour. It was. So I couldn't eat my nachos (but I did eat them with some corn chips I got later. Just avoided the flour chips). And their corn tacos (or so they claim) are fine.

Ashley Enthusiast

Fluffy!!! XD, sorry

Agent Z- A lot of people won't touch things with gluten in them because it gives them skin reactions, breakouts, ect. Others don't have skin reactions or aren't bothered enough to stop touching gluten.; Yep, you learn ya have to dig deeper than what folks tell you. Double checking labels, lots 'o hours of trying to get information from clueless resturants.

My celiac moment was around after going three weeks of being gluten-free. I woke up one morning, when into the kitchen and saw a doughnut. Blissfully I picked it up and popped into my mouth, completely forgetting I wasn't suppose to have gluten :lol: mom got so mad at me for that. I also had an very close encountered with the flour bags at leadership camp that my JROTC goes to. :ph34r: everyone knew not to throw them at me or I'd punch them.

Anyway, welcome both of you to the boards and if you guys need anything give me a PM or an email! :)

-Ash

Guest nini

Oh Philip! yikes!

my daughter's school had a field day and they do all kinds of obstacle courses and relays and of course one of them involved rolling a rubber fish in flour and relay racing with it. Fortunately they told me about it ahead of time and I was able to provide enough rice flour for the entire school... (they even paid me back for it...) that way I didn't have to worry about the flour being EVERYWHERE and my daughter was able to have fun with the rest of the kids... (I know I'm not a teenager but your story reminded me of that...) maybe if your friends plan to do something like that again you can get rice flour and that way you could participate.

chrissy Collaborator

i was making tuna fish sandwiches today for the kids----when i called them to get their lunch, molly had to inform me that her sandwich had wheat in it-------i had totally spaced it and made her a sandwich on wheat bread.

aball2006 Newbie

you know how everyone gets different reactions if they ingest gluten? yeah well mine is that exactly two hours after accidentally eating it I begin violently vomiting. well one morning i accidentally grabbed the wrong pack of bluberry waffles and ate them without realizing it. well that morning my choir was going to be singing on the local news channel. as we were driving down there, i puked once, everyone thought it was just nerves. then i puked in the lobby and right before we went on. and the last time it got all over my dress so i couldnt go on. my mom had to come pick me up, and the whole school knew about it by the end of the day. At least everyone at the news channel was really nice about it, and felt bad. that was my most emabrrassing moment due to celiac.

justjane Rookie

i used to work at TacoTime and felt horrible every night after I got off of work! Little did I know that even the corn chips had flour on them! I feel ya bud, that is too bad.


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



Celiac.com Sponsor (A8-M):



Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,737
    • Most Online (within 30 mins)
      7,748

    Angela Oliveri
    Newest Member
    Angela Oliveri
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.