Is It Really Possible To Avoid Trace Amounts?

[rutland]

Ive read many posts about the dangers of getting trace amounts of gluten from cross contamination and other sources. Im new to all this but its seems a bit unrealistic to think that trace amounts of gluten can be entirely avoided. I feel like Im doing everything right but it makes me feel worried when I read about tiny amounts of gluten making people so sick.

I think that if a person has regained their health, a tiny bit of gluten wont be detrimental. Im not implying that it would be ok to not adhere strictly to the diet, but I do think that it can make you crazy to worry about trace amounts.

Im new to this lifestyle so I may be completely wrong. One of the reasons I feel that tiny amounts might be safe is because 5yrs ago I suffered from Chronic fatigue, GI problems, spacey feelings, and the list goes one. I have suspected celiac after a long time researching, so I implemented a gluten-free diet. But I really didnt go militant with it, I just avoided the obvious things and I didnt know what to look for on labels. And as time went on I regained my health, I think it took several mos. Although once I regained my health I started adding more and more gluten products into my diet and gradually the ill health came back. Looking back what made me sick again was the amounts of gluten I was consuming. A lot! Im not sure this would not have happened had I avoided all the obvious sources, small amounts may not have been enough to push me over the edge.

Thoughts?

Steph

[penguin]

Personally, I feel that if you eat anything that's come out of a grocery store, it's impossible to be completely gluten-free. The point of the diet is to eliminate all gluten that can be known. I'm sure we still get minute amounts that don't affect us, but we need to be as gluten-free as possible, if that makes sense.

Unfortunately, all food is "grown on a planet where wheat, barley, and rye are grown"

[I'dratherbecycling]

I think it depends so much on the individual person, too. I'm ridiculously, irritatingly sensitive to gluten, and have had to give up eating any "gluten free" products that weren't produced in a dedicated facility because I wound up getting sick from foods so often that are supposedly gluten-free. I know other (lucky!) people who don't have nearly the kind of reaction I do to trace amounts of the stuff.

But you're right - you can make yourself completely crazy trying to avoid every trace amount.

The up side of being so darn sensitive is that I eat a whole lot of veggies - what else is there to fill up on?

[Guhlia]

Please also keep in mind that just because it's not making you physically sick, does NOT mean that it's not doing damage to your intestines.

[Nancym]

Please also keep in mind that just because it's not making you physically sick, does NOT mean that it's not doing damage to your intestines.

And your autoimmune system.

I think you can avoid trace amounts, if you don't eat out, don't buy multi-ingredient products and don't let anyone else in your house eat it, watch the non-food stuff. All stuff that is very hard to maintain vigilence on and being a busy human of today.

[pixiegirl]

I do think you can make yourself crazy in the quest to avoid gluten. I too am very sensitive to gluten and I also travel often and have to eat out in restaurants. And I'm pretty sure once in a while I do get some gluten in restaurants even though they do try and be really careful.

I've been gluten-free since 2004 and at the beginning of the year I had an endoscopy because I was still having some severe GI issues. They found out that on top of Celiac I have Eosinophilic Gastroenteritis (EG). However even with all the eating out I do and the occasional accidentail glutening I had no signs of Celiac in my gut anymore. So although I don't think its the right thing to do, an occasional trace amount isn't enough to visably damage my gut.

Susan

[LKelly8]

Unfortunately, all food is "grown on a planet where wheat, barley, and rye are grown"

Exactly. I do my best not to eat anything with gluten in it but the fact is that it's everywhere and tiny, "silent" glutenings happen. (Ninja Gluten. )

It means I work harder not to knowingly injest gluten.

(And try not to worry so much about the ninjas. )

[gfp]

I think it depends on the person AND timing.

I think initially the setback to a small amount of gluten is a lot worse than after you have been gluten-free for months. It can feel opposite... but the actual damage and general health recover faster ...

Secondly I think there are a lot of symptoms that we don't realise until we go completely gluten-free.

The problem is when we are first diagnosed its a mystery... CC and hidden gluten ninja's lurk everywhere and so we think we are gluten-free but we are not.

Most people going gluten-free-lite seem to hit a plateau. The major symptoms subside but they are not 100%...

Most people who go 100% gluten-free then discover these symptoms they just thought were due to aging or everyone has them etc.

So much as this sucks... i think the best thing is to be completely paranoid for 2-3 months....

You can be certain about contamination of you choose the right foods...

Sure someone might have touched the carrots after touching bread BUT you can wash and then peel carrots.

Wash all meat before eating.... who knows if the butcher was making sausages before...

etc. etc.

After 2-3 months then the body is in a much stronger position so that if you do get CC or hidden gluten ninja's it doesn't knock you all the way back to where you were.

[VydorScope]

Personally, I feel that if you eat anything that's come out of a grocery store, it's impossible to be completely gluten-free. The point of the diet is to eliminate all gluten that can be known. I'm sure we still get minute amounts that don't affect us, but we need to be as gluten-free as possible, if that makes sense.

Unfortunately, all food is "grown on a planet where wheat, barley, and rye are grown"

Exactly, unless you live in a buble and produce all your own food, supplies, etc. your gonna get some. I prevent my son form ever KNOWINGLY getting gluten, thats all you can do.

[KaitiUSA]

I agree with the fact that it is impossible to avoid trace amounts of gluten. The best you can do is eliminate the things you know have gluten.

[chrissy]

we re-tested our kids after 6 months of being gluten free. one of them had managed to get her TTg levels down to the normal-----which means her blood tests did not show celiac disease. this tells me that we managed to avoid even minute amounts (not likely), or that mintute amounts don't harm her when she is following the diet as well as possible. my other 2 girls had admittedly cheated on the diet.

[ehrin]

I agree that you could avoid trace amounts, if you blow your bubble up and never come out. Doesn't seem like a practical solution. You should minimize how many times you eat out (I went from weekly to monthly, if that) and do the best you can. That's really all you can do - do the best YOU can, because it all boils down to how vigilant you want/can be. We still have to live our daily lives!

[key]

I agree with what other's have said. Do the best you can, but don't be paranoid.

Also, it is recommended that we get a new toaster and not share jelly, butter, peanut butter jars, etc. that may have gluten in them from gluten crumbs.

I seem to be unable to eat out, because I was getting sick from eating out about 80% of the time. If I didn't get noticeably ill from it, I would probably take the risk. If you are able to eat out and order what is "probably" gluten free and not get sick, then I would do it. It depends on the person.

I still cook gluten for my other kids and husband some. I make them regular sandwiches, etc. I am careful about crumbs and I wash my hands alot.

Monica