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Is She Sick Or Was She Glutened?

Kibbie

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Kibbie Contributor
Kibbie
Posted

DD has has some seriously runny BM's today and now she has a painful diaper rash. She's had a bit of a cold for about a week now and I think she is teething, plus we ate at a restraunt this weekend and went to a birthday party. So basically she could have been glutened or not!

Any tips on telling the difference between being sick and being glutened?

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CarlaB Enthusiast
CarlaB
Posted

Not really ... if she has a runny nose and fever, it can be from the teething -- if it's a cold, her snot will be clear (sorry if this is saying something you already knew).

Restaurants are very iffy, which would make me suspect gluten. It would be hard to tell in a teething baby as a fever can be from being sick or from teething, and d can be from gluten or illness.

Guest nini
Guest nini
Posted

it could be either or both... eating out is always a risk, but when we are sick our bodies can do some really weird things. Hope she gets feeling better soon.

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    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
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      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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      Contact them.
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
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      Unexpected gluten exposure risk from cultivated mushrooms

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      Many thanks!
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      Unexpected gluten exposure risk from cultivated mushrooms

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      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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