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

I'm Panicking About Spending 2 Months In A Non-gluten-free Household

mesmerize

By mesmerize
in Coping with Celiac Disease

Recommended Posts

mesmerize Apprentice
mesmerize
Posted

So right now I'm in between living arrangements... just moved from South Carolina back to my home town in Pennsylvania. I'm going to have my own house here, but it won't be ready for me to move into until sometime next month at the earliest. SO until then I'm living back home with the rest of my non-gluten-free family.

I wasn't really too worried about this at first... my mom usually does a pretty good job of checking lables when she makes things for me, and I try to supervise the best I can. But the last time I was home visiting, she forgot to check a label and I ended up getting glutened. :( So I've gotten a little more worried. Then last night, we had chicken noodle soup made with gluten-free noodles, broth, everything. Somehow I got glutened from that too. I have NO idea how, all I can think of is that there's gluten "hiding" somewhere, like in the pan or something.

So now I'm literally terrified to eat ANYTHING in this house. I'm so used to cooking in my own kitchen, which was 100% gluten free, I never really had to even think about accidental contamination.

What can I do to survive the next 2 months without getting sick constantly? COULD I have actually gotten sick from something on a pan/cutting board/whatever? My mom says she doesn't believe that there could be gluten "hiding" in the surface of things like this. What do you think?

I hate being so paranoid, but obviously I hate getting sick too. :(

-Sara-

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

Celiac.com Sponsor (A8-M):


Aizlynn Rookie
Aizlynn
Posted

Well I am in similar situation. I just end up cooking my own stuff, or we do a group meal and I check all the lables or share my food. I do not use the toaster etc. It's not fancy, but I went to Costco and got a pack of paper plates and bowls to use. The plates come in handy for chopping food vs using a cutting board. I keep my gluten free bread in a bag in the freezer. I also keep an Amy's gluten free frozen pizza in the freezer for those times everyone decides to order out and I feel like caving in. Hope that helps.

happygirl Collaborator
happygirl
Posted

invest in some permanent magic markers. For all YOUR condiments, label "gluten-free" or "Your name ONLY" This would include butter, mayo, cream cheese, peanut butter, sour cream.......things that are dippable. You will have your set, everyone else will have their set.

if you are worried about getting sick from scratched up pans, then provide your own for them to use. Put fingernail polish on a handle, or some identifying mark, so that only "they" are used when preparing gluten free meals.

have whoever cooks save all the labels. This way, YOU can double check before putting it in your mouth.

come up with a list of items that are safe, in terms of brands, so that there isn't a mix up.

Good luck!

tarnalberry Community Regular
tarnalberry
Posted

It could even have been the broth - some varieties have gluten.

You'll need to check the labels on everything, yourself, and be on heightened lookout for contamination. Yeah, it's a pain checking every last ingredient for every last thing that goes in your mouth, but it's got to happen.

Guest cassidy
Guest cassidy
Posted

It can be challenging to eat in a house that has gluten, but most of us do it everyday. My husband has become more aware but he doesn't see gluten as the poison I do so he touches bread and then touches everything else in the kitchen and never even considers this may make me sick. At least you have a mom who has tried to cook for you in the past. Maybe you can bring out your pans and utensils and have her cook with those things when she is making gluten-free food. Or, you could use your own things and make your own meals. If I don't make something gluten-free for my husband then I make 2 meals every night. Maybe you could make a list for your mom like if I use chicken broth I use Pacific foods because I know it is safe. Then she could go by the list and know what brands to buy so you don't have to worry so much.

I would make sure you keep your dry food separate and wipe down counters and things before you make your food. Sometimes I will make the gluten food and clean up and then make my food. I don't really like making both at the same time.

You can make it without getting sick but you will probably have to be more diligent than you are in your normal gluten-free kitchen.

mesmerize Apprentice
mesmerize
Posted
  • Author

Thank you all for the helpful tips... I'll definitely try some of the things that have been suggested here.

I'm also starting to think that I'm becoming more sensitive to gluten now than I was in the past. I've read that this often happens, where you react to it more after you've been off it a while. Right? It's just that for a while (maybe a couple months ago) I could literally go weeks and weeks without ever getting a tummy ache, and now it seems to be happening more frequently. I guess I just need to start being EXTRA EXTRA careful with everything.

gfp Enthusiast
gfp
Posted
Thank you all for the helpful tips... I'll definitely try some of the things that have been suggested here.

I'm also starting to think that I'm becoming more sensitive to gluten now than I was in the past. I've read that this often happens, where you react to it more after you've been off it a while. Right? It's just that for a while (maybe a couple months ago) I could literally go weeks and weeks without ever getting a tummy ache, and now it seems to be happening more frequently. I guess I just need to start being EXTRA EXTRA careful with everything.

I think your probably correct and reacting to trace amounts in pans and utensils...

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

Celiac.com Sponsor (A8-M):


gfp Enthusiast
gfp
Posted
Thank you all for the helpful tips... I'll definitely try some of the things that have been suggested here.

I'm also starting to think that I'm becoming more sensitive to gluten now than I was in the past. I've read that this often happens, where you react to it more after you've been off it a while. Right? It's just that for a while (maybe a couple months ago) I could literally go weeks and weeks without ever getting a tummy ache, and now it seems to be happening more frequently. I guess I just need to start being EXTRA EXTRA careful with everything.

I think your probably correct and reacting to trace amounts in pans and utensils...

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,901
    • Most Online (within 30 mins)
      7,748
    tessycork47
    Newest Member
    tessycork47
    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

    • trents
      New (possible) celiac diagnosis

      By trents · Posted

      Welcome to the forum, @Judy M! Yes, he definitely needs to continue eating gluten until the day of the endoscopy. Not sure why the GI doc advised otherwise but it was a bum steer.  Celiac disease has a genetic component but also an "epigenetic" component. Let me explain. There are two main genes that have been identified as providing the "potential" to develop "active" celiac disease. We know them as HLA-DQ 2.5 (aka, HLA-DQ 2) and HLA-DQ8. Without one or both of these genes it is highly unlikely that a person will develop celiac disease at some point in their life. About 40% of the general population carry one or both of these two genes but only about 1% of the population develops active celiac disease. Thus, possessing the genetic potential for celiac disease is far less than deterministic. Most who have the potential never develop the disease. In order for the potential to develop celiac disease to turn into active celiac disease, some triggering stress event or events must "turn on" the latent genes. This triggering stress event can be a viral infection, some other medical event, or even prolonged psychological/emotional trauma. This part of the equation is difficult to quantify but this is the epigenetic dimension of the disease. Epigenetics has to do with the influence that environmental factors and things not coded into the DNA itself have to do in "turning on" susceptible genes. And this is why celiac disease can develop at any stage of life. Celiac disease is an autoimmune condition (not a food allergy) that causes inflammation in the lining of the small bowel. The ingestion of gluten causes the body to attack the cells of this lining which, over time, damages and destroys them, impairing the body's ability to absorb nutrients since this is the part of the intestinal track responsible for nutrient absorption and also causing numerous other food sensitivities such as dairy/lactose intolerance. There is another gluten-related disorder known as NCGS (Non Celiac Gluten Sensitivity or just, "gluten sensitivity") that is not autoimmune in nature and which does not damage the small bowel lining. However, NCGS shares many of the same symptoms with celiac disease such as gas, bloating, and diarrhea. It is also much more common than celiac disease. There is no test for NCGS so, because they share common symptoms, celiac disease must first be ruled out through formal testing for celiac disease. This is where your husband is right now. It should also be said that some experts believe NCGS can transition into celiac disease. I hope this helps.
    • Judy M
      New (possible) celiac diagnosis

      By Judy M · Posted

      My husband has had lactose intolerance for his entire life (he's 68 yo).  So, he's used to gastro issues. But for the past year he's been experiencing bouts of diarrhea that last for hours.  He finally went to his gastroenterologist ... several blood tests ruled out other maladies, but his celiac results are suspect.  He is scheduled for an endoscopy and colonoscopy in 2 weeks.  He was told to eat "gluten free" until the tests!!!  I, and he know nothing about this "diet" much less how to navigate his in daily life!! The more I read, the more my head is spinning.  So I guess I have 2 questions.  First, I read on this website that prior to testing, eat gluten so as not to compromise the testing!  Is that true? His primary care doctor told him to eat gluten free prior to testing!  I'm so confused.  Second, I read that celiac disease is genetic or caused by other ways such as surgery.  No family history but Gall bladder removal 7 years ago, maybe?  But how in God's name does something like this crop up and now is so awful he can't go a day without worrying.  He still works in Manhattan and considers himself lucky if he gets there without incident!  Advice from those who know would be appreciated!!!!!!!!!!!!
    • Scott Adams
      Patiently Waiting to See Results

      By Scott Adams · Posted

      You've done an excellent job of meticulously tracking the rash's unpredictable behavior, from its symmetrical spread and stubborn scabbing to the potential triggers you've identified, like the asthma medication and dietary changes. It's particularly telling that the rash seems to flare with wheat consumption, even though your initial blood test was negative—as you've noted, being off wheat before a test can sometimes lead to a false negative, and your description of the other symptoms—joint pain, brain fog, stomach issues—is very compelling. The symmetry of the rash is a crucial detail that often points toward an internal cause, such as an autoimmune response or a systemic reaction, rather than just an external irritant like a plant or mites. I hope your doctor tomorrow takes the time to listen carefully to all of this evidence you've gathered and works with you to find some real answers and effective relief. Don't be discouraged if the rash fluctuates; your detailed history is the most valuable tool you have for getting an accurate diagnosis.
    • Scott Adams
      Gluten free beer ?

      By Scott Adams · Posted

      In this case the beer is excellent, but for those who are super sensitive it is likely better to go the full gluten-free beer route. Lakefront Brewery (another sponsor!) has good gluten-free beer made without any gluten ingredients.
    • trents
      Patiently Waiting to See Results

      By trents · Posted

      Welcome to the forum, @catsrlife! Celiac disease can be diagnosed without committing to a full-blown "gluten challenge" if you get a skin biopsy done during an active outbreak of dermatitis herpetiformis, assuming that is what is causing the rash. There is no other known cause for dermatitis herpetiformis so it is definitive for celiac disease. You would need to find a dermatologist who is familiar with doing the biopsy correctly, however. The samples need to be taken next to the pustules, not on them . . . a mistake many dermatologists make when biopsying for dermatitis herpetiformis. 
×
×
  • 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.