Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

How Much Gluten To Cause Reaction

SofiEmiMom

Recommended Posts

SofiEmiMom Enthusiast
SofiEmiMom
Posted

Hello all. I am having great difficulty trying to get my child's teacher and pre-school adminstrator to understand how a bread crumb can make my daughter very ill. It's also difficult for them to understand how painful of a reaction this is for her - since it is delayed and not immediate like anaphalactic shock and therefore haven't witnessed a reaction. They also can't comprehend how each gluten set back can contribute to an increased risk of other diseases. Does anyone have any links or copies of articles for me that would help aid in getting the point across? Thanks so much. Please e-mail me directly at kfanelli@mac.com

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

Celiac.com Sponsor (A8-M):


tarnalberry Community Regular
tarnalberry
Posted

I would suggest doing some searches on Open Original Shared Link for journal articles, as well as looking up the articles here at Open Original Shared Link for the references you want. At the end of the day, it's a basic chemical reaction - you only need to put one speck of baking soda in a glass of vinegar to release oxygen, you only need to put one speck of gluten in the intestines to trigger the immune system. And, at the end of the day, they don't have to understand it, as long as they do it.

judy04 Rookie
judy04
Posted

I would suggest showing them articles about the girl who couldn't

take communion because the Catholic Church wouldn't let her

use a rice wafer. This stirred up a lot of controversy and more

people became aware of the disease because of it. Some stories explained

about how even a crumb of wheat could cause severe damage and the

little girl said "I could die from it". just a thought...

ashlee's mom Rookie
ashlee's mom
Posted

I would think any article describing cross contamination would help. Realizing that if you stir the pasta with the wrong spoon can make someone sick might help bring home the point that you are not being paranoid about a crumb. It is hard for people to grasp sometimes, but if these are proffesionals in child care, they need to be putting out an effort as well. If after you share this information you don't see a change, make sure you look into other schools, I'm sure there are some that will take your daughter's health into consideration!

Archived

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

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


  • Member Statistics

    • Total Members
      130,049
    • Most Online (within 30 mins)
      7,748
    ChloeT
    Newest Member
    ChloeT
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Stephanie Wakeman
      Is it common to develop a wheat allergy in addition to Celiac Disease?

      By Stephanie Wakeman · Posted

      Thank you so much for your response! It's been a challenging journey with this condition! 
    • milana
      Pepsid alternative

      By milana · Posted

      Thank you very much for your response. Since I got this advice I called Pepsid manufacturer and they could not give a definite answer. Basically,  there is no final testing and they do not guarantee anything. So I went and got farmotidine from Wagmans that was marked gluten-free and also our pediatrician gave us a prescription for farmotidine that was also gluten-free. So there are other options there thankfully. In case someone will come across of this dilemma.
    • Diana Swales
      Recently qualified Nutritionist looking for support

      By Diana Swales · Posted

      A nutritionist typically focuses on general wellness, lifestyle guidance, and preventative health. A dietician allowed to provide medical nutrition therapy. When i was diagnosed there was zero support and few dieticians and Dr understood celiac disease.  I typically guide a newly diagnosed celiac to a whole food diet to easily transition to the gluten free lifestyle  
    • Scott Adams
      gluten-free self diagnosed journey so far as well as what triggers. Eye crying like peeling onions?

      By Scott Adams · Posted

      Your gluten-free journey sounds like a lot of trial and error—especially working in a deli where gluten exposure is constant! The eye-watering issue could be an airborne gluten sensitivity (like flour dust irritating your eyes) or even a mild wheat allergy, since you’re around it daily. A daily antihistamine (like Claritin or Zyrtec) might help if it’s allergy-related, but avoiding airborne gluten as much as possible (masking, washing hands/face often) is key. It’s great you’re tracking triggers—high-fiber foods and certain gluten-free substitutes (like those tortillas or PB pretzels) can sometimes cause similar symptoms due to additives or digestive adjustments. For travel, pack safe snacks (protein bars, nuts) and research gluten-free translation cards for Aruba. On flights, opt for packaged gluten-free meals or eat beforehand. Many gluten-free foods and baking mixes contain xanthan gum or other gums like guar gum. Although they are both gluten-free, they may cause IBS-type issues in some people with celiac disease or gluten sensitivity:   You’re doing all the right prep—trust your research and enjoy your trips! 
    • Scott Adams
      Glutened from hair conditioner- check your body products and makeup !

      By Scott Adams · Posted

      It’s scary how hidden gluten can be—even in non-food products like hair care! Your experience is a great reminder that topical products with gluten can cause systemic reactions in some people with celiac disease, especially if they’re accidentally ingested (like when shampoo runs down your face). While not everyone reacts to external exposure, your symptoms—joint pain, brain fog, and GI issues—clearly show your sensitivity. It’s frustrating that companies aren’t required to label “gluten-free” on cosmetics, so ingredient checks are a must. Don’t feel stupid; many of us learn this the hard way! Thanks for sharing your story—it’s a wake-up call for others to scrutinize everything, from lotions to makeup. Hope you’re feeling better now that you’ve ditched the culprit!
×
×
  • Create New...