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Barbgfree

I Glutened Myself

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Hi,

I am new to the board, also just dx about 3 months ago, brother & sister were dx 6 months & 1 year ago... one more to get tested.

I thought we were doing so well, have had a very gluten-free diet since I was told. ALso was diagnosed with hypo-thyroid & high col. After 2 days on the thyroid medicine and eating EVERYTHING in sight, I stopped taking it, deciding that I would give my body 6-12months to be gluten free before medicating the thyroid... in hopes my thyroid will kick back in.

Okay, so I made Thanksgiving dinner. Everything gluten free, or so I thought. I made my own corn bread for stuffing... by the way if anyone has a lighter corn bread recipe, boy I sure would appreciate it. THis recipe was so thick and heavy.

We had a great dinner, a great pie, with no crust, very good. I noticed probably within about 3 hours, I wasn't right. Had left overs yesterday, by the time I got to the pumpkin pie oh boy... I realized that some HOW I glutened myself. The only thing it could be would be the spices used. Does anyone have any suggestions for Gluten Free spices?

Also, is there anything I can do to help my body over this gluten exposure? Oh man, I was really starting to feel better, more energy, clearer mind, I also have bad TMJ and have noticed my pain is not near as bad. My feet since eating Thanksgiving dinner are just killing me.

I feel very lucky that we all have found out what our problem is, big thanks to my brother for getting to the truth about what was wrong with us. Is it a pain, of course it is, but it could so far worse, ha, after the body storm I had this morning, I wonder!

I have soooo much to learn, thank you for listening,

Barb

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Hi Barb,

Possibilities for glutening yourself:

1. Turkey - some commercial turkeys are pre-basted and they don't always warn you. Sorry I've not got any brand suggestions, I'm not much of a turkey-eater.

2. Pumpkin pie filling - did you make it yourself or did you use a canned filling?

3. Spices - ground spices often have flour mixed in so that they don't clump. Someone here has a list, but I'm in the UK, so I can't suggest any brands. Personally, I tend to use whole spices and grind them myself (whizz them through your coffee grinder).

4. Pots, pans, cooking utensils - have you replaced all of your wooden and plastic cooking utensils since you went gluten-free? What about your plastic bowls? Non-stick pans? Your turkey baster?

5. Teabags or instant coffee - you didn't mention what you'd had to drink with pumpkin pie. . .some brands of teabag are still sealed with wheat-based glue, and instant coffee is often mixed with grains to stop clumping.

6. Whipped cream? I know we all love coolwhip on our pie, but you need to check, particularly if you have a soy allergy. . .always better just to whip your own real cream. . .tastes better and always safe.

For coping with a gluten reaction, drink lots of room-temperature fluids - diluted juice is best (apple juice is your best choice, as it is gentle on your digestive system - 1 part juice to three parts water, reduce the water as you start to feel better). Some people drink pedialite, but I've always felt that it's too expensive unless you've been vomiting and had serious D and need the electrolytes. You also need extra calories because much of what you've eaten since being glutened has been ignored by your body. The goal is to feed your body without upsetting it - think gentle, bland foods, avoid fruit (except bananas and apples, they are fine. . .as are all veggies), and stick to warm foods instead of hot or cold. . .avoid extremes. Try plain brown rice with a little sugar to start with, when you start to feel a bit better, add some boiled or steamed veggies (I usually add broccoli, sometimes with a little bit of cheese if I'm feeling a lot better). You can also try poaching a chicken breast - start by sipping the liquid and move on to the actual breast when you feel like eating. Get plenty of rest (think of it as a good chance to catch up on your reading) but aim for at least one gentle 15 minute stroll per day (longer if you can handle it - a gentle stroll helps your bowels regularise) and wear layers so that you can adjust your body temperature as the reaction occurs (I usually keep a light blanket in reach for combatting the chills). If your feet hurt, try soaking them in a bowl of warmish water (think newborn-baby-bathwater temperature), try adding a little salt (I don't know why it helps, but it does).

If you've only been gluten-free for three months, it could also just be your body going temporarily haywire while it recovers - there will be occasional times where your body just throws a tantrum. . .- but the repeat with the leftovers suggests that there was something in the dinner. You may be corn or soy sensitive - I have similar reactions to corn, soy and wheat - or it could be your body's response to larger-than-usual meal portions (we all tend to overdo it a bit at Thanksgiving) or higher-than-normal fat content. Eventually, you'll figure out how you cope best with a gluten reaction - listen to your body and your cravings and it will tell you what it needs (though it will always need food, but won't always ask for it). That said, I have to confess that I have a prescription of mild sleeping pills from my doctor so that I can sleep through the very worst ones (which I've done a couple of times). . .not the best way of handling it, but sometimes I will do it if I REALLY can't bear it, but please remember if you do try it that you need to be supervised (ideally by a responsible adult with first aid training) while you sleep in case you vomit and don't wake up.

Hang in there!

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3. Spices - ground spices often have flour mixed in so that they don't clump. Someone here has a list, but I'm in the UK, so I can't suggest any brands. Personally, I tend to use whole spices and grind them myself (whizz them through your coffee grinder).

In America, according to the FDA and labeling laws, spices that only have one ingredient listed, for example, "Rosemary" or "Thyme," contain only rosemary or thyme.

In Dr. Green's book, he even specifically mentions (and this is relevant to the US laws) that "pure spices are gluten free."

Now, if its something that has more than one ingredient, make sure to read, but it would be clearly listed. Seasoning packets, on the other hand (Like to make tacos, or a dry rub, etc) have multiple ingredients and could have wheat as an ingredient.

Barb, I certainly hope that you feel better soon!!!!!! I know that this isn't easy. I wish there was something that would make it all "better." :(

Oh-what about cross contamination? Did you use butter that had been dipped into with someone who was eating gluten? Was the whole meal gluten free (were people using the same utensils to serve non-gluten free and gluten free?) Just thoughts.

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Good morning! :)

Thank you so much for your responses & suggestions. Funny, I spent most of the day yesterday drinking water & juice, I must admit out of fear, afraid to eat anything at all. :blink:

Our turkey was organic, raised by a local farm, they add nothing to the turkeys at all, so I was safe there. Well, I now do not consider the leftovers safe, since I stuffed the turkey with my cornbread stuffing & spices. The empty can of pumpkin I can't find the dang can, it was pumpkin without the spices, I had to buy non-organic pumpkin and of course the maker does not have a list of ingredients on their website... Grrrrrr.

I was the one in charge of all food & serving preps for the dinner. I made sure that there was no cc, HOWEVER, the spices..... all spices from the cabinet well over a year old, of which I am sure now there are several that "got me". Hubby is a little upset, but ALL of the spices are being tossed, all plastic spoons are being tossed. This simply is not worth the risk.

I had NO idea just how good I was feeling until this exposure to gluten, oh the pains the D, I was able to fight off the vomiting, but it was close.

We go to some friends for Christmas dinner every year, I am so frightened of going this year. I am going to make my own little meal before hand and just bring it to eat. I do not want to go through this again, I know chances are great that I will, but hopefully not at my own hands!!! I can't believe I glutened myself! My hubby has been so good about this, being the main chef in the house, even bought me my very own toaster. Now we will also buy a set of baking dishes just for me too, to just make sure!

OH so that is where the chills came from, got it. Such a learning curve! Oh and my TMJ joints hurt so bad this morning. I am taking notes and following the pattern from this exposure, it is not just the immediate gut responding but many other parts of the body are affected as well and takes more time I guess to those areas!

Well, I also can not help but wonder if the corn bread was part of it too... In the past before dx of Celiac, I would get D from eating corn, or at least that is what I thought was causing it. I think I am going to remove corn for a little bit and see if that helps too. Soy, I stay away from. When I was going through menopause, they said to try Soy and my body went crazy from it. So stay clear of that. Geez, gluten, the corn, the soy, being allergic to bell peppers, pecans, walnuts, my TMJ basically keeps me on softer food diet, my list of foods is narrowing by the heart beat. Thank goodness we were label readers before this DX, but now there is SOOOO much to make sure of.

Thank you so very much for your help, thank goodness for this board. I am slowly reading. An awesome group of people here.

I can't believe as careful as we have been since dx and so careful with the Thanksgiving dinner and I still glutened myself!

I hope everyone is having a great Sunday

Barb

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Barb, hope you are all better soon. Something to think about, you could have gotten wheat off the spice bottles if you had not cleaned them really well. Also, if like me you have an old dogeared cookbook with the family recipes it could have flour on it - mine is covered in flour - I have been using it since I was 17 !!!!! I am careful to wash my hands if I touch it & plan to convert all the recipes to another form soon.

also, if anyone cooked anything in your kitchen with flour - like a pie, the flour poofs up & gets on everything, I am 100% sure you will get sick from that.

Libby's canned pumpkin is gluten free (& good for you)

for a lighter cornbread I make mine with 1 cup of cornmeal & 1 cup of corn flour. My recipe takes 1 1/4 cup of milk, I also drop another egg in the milk cup then fill it with milk. I am making cornbread today & I am converting it to dairy free, I am going to use the extra egg, chicken broth & coconut milk. you can also use cream corn & add grated cheese if you can do dairy. It is hard to mess up cornbread :D

when you make dressing with cornbread if you will beat two eggs with come chicken broth & mix it in your crumpled up corn bread it makes the dressing - fluffier. I also use a lot of chopped onion, & celery.

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Thank you SOOO much!

Oh geez! MY COOKBOOK! Ha! You open it and Flour just flies! As with you, I have had that book since I was a teenager & am 53! Oh and those spice bottles, that only get used during the HOliday season, of COURSE! Of course what was IN the bottles, I am sure just put me completely over the edge. I also made the traditional bread stuffing for hubby & a regular pumpkin pie with a frozen whole wheat pie shell. Oh geez. Toxicville!

GOsh, I am going to have go looking for a new cookbook, oh and it was Libby's pumpkin so I can use that in the future... shame on me though for "assuming" that it was gluten free, I didn't even look at the ingredients and I know better!

I am still suffering this morning, just intestinal pain and weak, I am still afraid to eat anything! My husband had to take the dogs for a walk while I threw out almost all of the spices, but they are almost all before the new law went into affect, having to state if wheat is in it..just not worth it.

We gave away all of the envelopes that required licking to seal, I called my make up, hand & face cream company to make sure there was no gluten in the few products I use. I just realized this morning, I was using the generic Scope from Target this morning (mouthwash), put it down and got out my tea tree mouthwash as it has no alcohol in it.

Gosh, that beautiful, crustless pumpkin pie sitting in the fridge... I can't eat it! Waaaaaaaaaaaaaaa I love pumpkin!

SchnauzerMom, it is a deep learning curve for sure, but so worth it. I had no idea just how bad I was feeling before going gluten-free, now I know, I wouldn't wish this pain and weakness on anyone. Hang in there, just keep looking at the long term, you will live a better and longer life. My Mother passed away of colon cancer and now we know where it came from, or at least most likely. All my brothers and sisters have been given a great gift, possibly a longer, healthier life, I owe so much to my brother for getting to the bottom as to why we all had same issues. Thanks bro!

Oh Daffadilly thank you so much for the all important heads up about my favorite cookbook... gosh, I hope I can find another just like!

Thanks everyone

Barb :D

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my mother also died from colon cancer...

for the envelopes or cards, or bills !! I keep a water color paintbrush - the handle is a tube for water and the brush tip screws on it, I just brush the water on the envelopes & seal - wash hands afterwards.

a lot of the old cookbooks have been reprinted, but if you cannot find one - you could take it to an office supply store and ask them to copy certain pages. Mine is just hand written pages in a little three ring binder thing. My cornbread recipe is from the 6th grade, remember when girls took homemaking??? my high school major was homemaking, we took cooking classes, sewing, flower arranging, home management (how much did it cost to make that pan of corn bread!), canning, cleaning/ironing/washing. those were all thought to be important skills for girls to learn. then when I got in the real world I had to go to business school to learn to type etc.!!

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