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Cc Questions

ckmom

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ckmom Rookie
ckmom
Posted

We are about 3 weeks gluten free and my daughter is doing fairly well, No More Stomachaches!!!

My question is about CC. We understand it because she also has peanut allergies, but what is hard for us is that there are no immediate symptoms so we are not sure how good we are doing. She does now and again complain of stomach aches, but we are not sure if this is her not understanding the feeling of being hungry and being full versus having a true stomach ache. One of our concerns is Play Doh. She is old enough to know not to eat it (which my kids never did). We also have always washed our hands after playing. Is this good enough? Also, our house not 100% gluten free but we wipe everything down and cook her foods first. Any other suggestions?

Oh, by the way, Is Pam cooking spray safe? We noticed that there is grain alcohol in it! This is where we get really confused!!

Thank you all again for all of your great info. & help. :D

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Nic Collaborator
Nic
Posted

Hi, the play dough issue is tricky. You have to remember that the play dough can get stuck under the nails or maybe your child is not eating it but for some reason she puts her hand to her mouth and there you go. My household is not gluten free either. I do the same as you, I cook all of his food first and wash everything down thoroughly. So far I have not seen any signs of cross contamination either. Just remember to use a seperate toaster for her and seperate jelly jars, mustard, etc. For my son the symptoms have always been constipation so it took a few days to know he had gluten anyway. If you have only been gluten free for 3 weeks she is still healing so she may be having some stomach problems still because of that. It took about 3 months for my son to show any obvious improvent.

Nicole

janelyb Enthusiast
janelyb
Posted

as far as I know all pam is safe except the one that has flour in it. With our family not all being gluten-free I make dinner gluten-free for all, breakfast and lunch are prepared separately by each person to avoid cc. And yes to avoid possible cc from double dipping I have bought separate butter,jelly, etc and labled them gluten-free with my son's and my names on it. Now I didn't label drinks, I assume cc won't be a problem there I hope. I have 2 gluten-free only shelf in my cabnit and have labeled other shelfed items like cereal gluten-free that wouldn't fit.

As far as playdough I have put that on hold for now and we use moon sand instead. My son has been gluten-free nearly 4 weeks while I am just working on my 1st week.

lorka150 Collaborator
lorka150
Posted

Pam is fine, it's from corn. There is a Pam for baking with wheat flour, but regular Pam is okay.

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  • Recent Activity

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    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
      Finding gluten free ingredients

      By captaincrab55 · Posted

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
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