What If You Don't Have A "reaction"

[Piesmom]

Hi All.

I am sooooooooooo confused. My husband was dg'd with celiac disease last March. It's been a long road, but I have been vigilant about what he can and cannot have. I've been reading so much on the boards about people who eat food that might be gluten food, but they don't have any "reaction" and they think that it's okay to eat. What does anyone else here think? The dietician we met with after the dg (and several things I've read) say "don't eat it if it has gluten or if you are not sure". Why? Because while you may not have any symptoms...the gluten can still be wreaking havoc on your intestines. For my DH it was that the rings were growing in his esophagus and the gluten was eating away at his intestines.

What do the rest of you think? If it doesn't give you a "reaction" do you still eat it? I don't want him to...but he's riding the fence on this. Can't say I blame him..but...

Please give me your thought.

Thanks!

[Nancym]

Even if you don't have a noticable reaction it can still be doing silent, insidious damage to you that won't show up until years later in the form of autoimmune diseases like rheumatoid arthritis, lupus, lymphoma and other cancers, MS... the list goes on and on. You really don't want to tempt fate.

[Kaycee]

Hi All.

I am sooooooooooo confused. My husband was dg'd with celiac disease last March. It's been a long road, but I have been vigilant about what he can and cannot have. I've been reading so much on the boards about people who eat food that might be gluten food, but they don't have any "reaction" and they think that it's okay to eat. What does anyone else here think? The dietician we met with after the dg (and several things I've read) say "don't eat it if it has gluten or if you are not sure". Why? Because while you may not have any symptoms...the gluten can still be wreaking havoc on your intestines. For my DH it was that the rings were growing in his esophagus and the gluten was eating away at his intestines.

What do the rest of you think? If it doesn't give you a "reaction" do you still eat it? I don't want him to...but he's riding the fence on this. Can't say I blame him..but...

Please give me your thought.

Thanks!

Piesmom, welcome and you bring up a good point.

How do we know what has gluten in or not.? In NZ and America foods that contain gluten are legally meant to be labelled as such. And if it is not labelled gluten, we should be able to eat it in theory, but I don't trust them 100%. But I think it is a bit unfair of you accusing people of eating gluten deliberately, as it is not as clear cut as that. How are people who don't react to gluten even know if what they have eaten contains gluten, if it is not labelled that way. Even I who read labels no end, have come to grief for some reason or other. I just find it too hard to rely on fruit, veges, meat and rice 100% of the time, and like to eat things that are easier to prepare as a treat, and yes of course that is where the problems come into it. But I don't like being labelled as not taking due care with my health.

I am sure most people on this board try to stay gluten free, but I find the biggest bugbear is food that is labelled inadequately and very ambiguously, and manufacturers not being too upfront with querries. Starch we know can contain gluten, or it might not be gluten, but if it contains gluten it is meant to be labelled as such. At times for me, it feels like a no win situation, and in response to that, I try to eat food that is nealry totally additive free and as close to its natural state as possible.

Cathy

[Kaycee]

Would just like to say your husband is so lucky that you have put so much time and effort into his diet. It is not easy is it? I just hope he appreciates what you do.

Cathy

[tarnalberry]

I think most here will agree - don't eat if if you're not confident that it's gluten free. Factory cross contamination is one of those things where it *could* be an issue, but it might not be. You don't know for sure. Not reacting isn't a reason for eating small amounts - but that doesn't seem to be what you're asking about. It does get tough, with no reactions, or only small reactions, but we all do the best we can.

[nikki-uk]

Hi Piesmom and welcome!!

Another spouse of a coeliac here!

My hubby doesn't seem to have 'cast iron' reactions to gluten so all I can say is ''if in doubt - leave it out!!''

[Piesmom]

Thank you everyone, so much. You have pretty much confirmed what I am trying to instill in my husband. Ultimately I understand it is his decision - but I can do the best I can to inform him. He's not real proactive about the celiac disease. It's me basically doing the work. But I don't mind, I feel bad that he can't have some of the foods that he absolutely loves.

And Kaycee (or Cathy? I'm sorry, I'm not sure), that wasn't a personal barb to you. Please don't take offense. Your statement..."But I think it is a bit unfair of you accusing people of eating gluten deliberately, as it is not as clear cut as that"...I wasn't acusing anyone of anything. I was going of of what I read on another board on this site. And the comment..."But I don't like being labelled as not taking due care with my health"...honestly, I was going off of the information I just read on another set of postings on the board. i meant no malice. Really.

Thanks again everyone!

[Kaycee]

Piesmom

No offence taken, for all our best intentions in the world I still make mistakes. We all do, there is no way of getting around it, it is so hard to make informed choices, and you are right if in doubt leave it out. But I do think the manufacturers should take more care in their labelling to make our choices much easier.

Cathy