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Having A Bad Week

sfm

By sfm
in Coping with Celiac Disease

Recommended Posts

sfm Apprentice
sfm
Posted

I managed to gluten myself twice this week - nobody else's fault. :( My children are sometimes better at remembering how to keep me from getting sick than I am!

I think I have figured out what happened on Wednesday. I made some chicken soup at home, and brought it to work. Unfortunately for me, I have been reluctant to begin using different cookware, tupperware, utensils - thinking that I wasn't "that" sensitive. <_< Not only did I use a pot which has previously been used for pasta, but I used old tupperware to bring it to work .... Live and learn, right...?

Yesterday is a little trickier. I have a casein sensitivity, so I wanted to try some soy yogurt. I had one bite of Stonyfield Farms O'Soy, and it was awful, so I threw it out. But their website does not guarantee gluten free - they say they cannot certify that the natural flavors in their products are gluten free. So it may have been the yogurt. I also bought apples at the store yesterday morning and ate one without wiping it off (yuck). Other than that, I can't think what else could have bothered me, but the reaction I had was absolutely a gluten reaction, so...

Last night I forgot a great joke my little guy told me within minutes of him telling me. I had to ask him to tell me again, because I wanted to "make sure I get it right." Today I can barely spell and am feeling lethargic, foggy and generally crappy - on top of the bloat and queasiness. So I am eating fruit. And more fruit. Of course, washing it first :rolleyes:! It seems to be the only thing I can count on digesting easily. Even vegetables can be an issue when my stomach is messed up like this.

I am usually pretty upbeat about the whole gluten free thing - I feel so much better that the foods I miss don't seem so important. But today, I HATE BEING GLUTEN INTOLERANT. There, I said it! :angry: Not because I miss eating whatever I want, but because I feel like I try so hard, and still manage to find the occasional second hand gluten.

So this weekend it's off to buy separate tupperware (or maybe just those ziploc containers, for me only) and a separate set of cookware and utensils. I'm a single mom and can't afford to be sick; even though my children have learned to handle it, they are still young enough to need a mom with a brain (which I don't have when I've had gluten).

I think that's the longest rant I've ever had.... :blink: Never mind that I had to go back and correct 15 spelling errors...! <_<

Thanks-

Sheryll

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Ursa Major Collaborator
Ursa Major
Posted

Sheryll, I am sorry you got glutened. Wouldn't it be much easier to make your whole house gluten-free? Then the chances of you being glutened would diminish considerably, and you would feel much safer at home.

And you never know which one(s) of your kids would suddenly realize that they had symptoms of gluten intolerance you never knew were symptoms. Because, of course, it is genetic.

gfgypsyqueen Enthusiast
gfgypsyqueen
Posted

So sorry you are feeling so crappy. Yes, I've been there in the "this sucks!!!!!" times. Cross-contamination is a *&%#@!!!!! Everytime I turn around I find crumbs on the counters, on the sofa, on the scale at the DELI COUNTER (That made me so mad. Had to leave without my lunch meat for the week!!!)

I just wanted to add a few thoughts. Maybe it will save you the money of buying all new kitchen stuff :unsure::)

1. Sometimes Benedryl helps me feel a little better after being glutened. It does not stop the reaction, but it helps some. Be aware that some Benedryl products contain Casein. I think it is the strips or quick melts. I know the liquid is safe (gluten-free&CF).

2. Some people swear that you have to buy all new pots and pans and utensils etc, but I didn't and I am very sensitive too. Throw out all wooden spoons and cutting boards. Throw out any cutting boards that are pretty beat up. Throw out any tupperware type containers that are stained, bubbled, heavily scratched, etc. Stop using cast irons and non-stick pans. Get a new collander that is ONLY gluten-free. Any plastic slotted spoons and spaghetti spoons that are hard to clean - at least for me. For me, I toss food handling items when they get heavily scratched up. Also, we keep one pot for gluten-free pasta with my collander. The bigger pot is used for regular pasta. gluten-free pasta is drained first in a cleaned sink...

3. Separate toaster and gluten-free grill surface are a must.

4.Try the Soy & Co. yogurts - really good. My daughter is Dairy/casein allergy and she loves the stuff. But I occassionally drink Stoneyfield farms regular smoothies without problems. Is there a chance something else got you this week? I'm going to be bummed if I have to give up the smoothies too!!

Hope you feel better soon!

pedro Explorer
pedro
Posted

Hi.

I am sorry you have to go thru this. Drink plenty of water to help flush the toxin out of your ststem.

My prayers are with you, and hope you recover soon.

Best regards to you.

dionnek Enthusiast
dionnek
Posted

I am the only one gluten-free in our house, so I did exactly what you said - in the beginning didn't worry about replacing my tupperware/pots and pans (did replace collander and cutting boards and all wooden items), but wasn't getting better so I went out and bought a huge box (at BJs or Sams or Costco) of the Galdware (like the ziploc) tupperware and now use that for only gluten-free foods and the old tupperware for only gluten foods. I also bought 2 new pots (to replace my old nonstick ones) but kept the old ones in case I ever cook gluten (our whole house is not gluten-free but I refuse to cook anything with gluten, so it's just snacks and cereal and some frozen meals that have gluten). Also, not sure if you are still making gluten pasta, but the gluten free pastas are just as good (my 2 1/2 year old seems to like them better) and if you order on Amazon they aren't much more. I've also started using spaghetti squash and the thai rice noodles (very cheap - cheaper than regular spaghetti!) instead of spaghetti noodles sometimes. The rice noodles can be found in the Asian section of your grocery store or at an Asian/Farmers Market (my Farmers Market has them in huge packages and I just bought a spinach one - haven't tried it yet though).

sfm Apprentice
sfm
Posted
  • Author
Sheryll, I am sorry you got glutened. Wouldn't it be much easier to make your whole house gluten-free? Then the chances of you being glutened would diminish considerably, and you would feel much safer at home.

And you never know which one(s) of your kids would suddenly realize that they had symptoms of gluten intolerance you never knew were symptoms. Because, of course, it is genetic.

I have heard other people mention that. If my children were younger, maybe. I did have both blood tested for celiac, which came back negative. I have talked with them about how it is a strong possibility that they will develop symptoms at some point. But it seems like more trouble than it is worth to ask a 10 and 7 year old (particularly the 7 year old - very picky) to cut out gluten. They have tried the pastas, bread, and some of the cookies, and were not impressed :blink: . I just think I need to be more aware and vigilant, I think.

sfm Apprentice
sfm
Posted
  • Author
So sorry you are feeling so crappy. Yes, I've been there in the "this sucks!!!!!" times. Cross-contamination is a *&%#@!!!!! Everytime I turn around I find crumbs on the counters, on the sofa, on the scale at the DELI COUNTER (That made me so mad. Had to leave without my lunch meat for the week!!!)

I just wanted to add a few thoughts. Maybe it will save you the money of buying all new kitchen stuff :unsure::)

1. Sometimes Benedryl helps me feel a little better after being glutened. It does not stop the reaction, but it helps some. Be aware that some Benedryl products contain Casein. I think it is the strips or quick melts. I know the liquid is safe (gluten-free&CF).

2. Some people swear that you have to buy all new pots and pans and utensils etc, but I didn't and I am very sensitive too. Throw out all wooden spoons and cutting boards. Throw out any cutting boards that are pretty beat up. Throw out any tupperware type containers that are stained, bubbled, heavily scratched, etc. Stop using cast irons and non-stick pans. Get a new collander that is ONLY gluten-free. Any plastic slotted spoons and spaghetti spoons that are hard to clean - at least for me. For me, I toss food handling items when they get heavily scratched up. Also, we keep one pot for gluten-free pasta with my collander. The bigger pot is used for regular pasta. gluten-free pasta is drained first in a cleaned sink...

3. Separate toaster and gluten-free grill surface are a must.

4.Try the Soy & Co. yogurts - really good. My daughter is Dairy/casein allergy and she loves the stuff. But I occassionally drink Stoneyfield farms regular smoothies without problems. Is there a chance something else got you this week? I'm going to be bummed if I have to give up the smoothies too!!

Hope you feel better soon!

Thank you so much - I will try most of your suggestions!

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sfm Apprentice
sfm
Posted
  • Author
I am the only one gluten-free in our house, so I did exactly what you said - in the beginning didn't worry about replacing my tupperware/pots and pans (did replace collander and cutting boards and all wooden items), but wasn't getting better so I went out and bought a huge box (at BJs or Sams or Costco) of the Galdware (like the ziploc) tupperware and now use that for only gluten-free foods and the old tupperware for only gluten foods. I also bought 2 new pots (to replace my old nonstick ones) but kept the old ones in case I ever cook gluten (our whole house is not gluten-free but I refuse to cook anything with gluten, so it's just snacks and cereal and some frozen meals that have gluten). Also, not sure if you are still making gluten pasta, but the gluten free pastas are just as good (my 2 1/2 year old seems to like them better) and if you order on Amazon they aren't much more. I've also started using spaghetti squash and the thai rice noodles (very cheap - cheaper than regular spaghetti!) instead of spaghetti noodles sometimes. The rice noodles can be found in the Asian section of your grocery store or at an Asian/Farmers Market (my Farmers Market has them in huge packages and I just bought a spinach one - haven't tried it yet though).

I've tried the Rice Noodles - they're delicious. My daughter (10) will eat them, but my son (7) is quite picky, and if it doesn't taste and feel like normal, he balks at it. And since there is no other parent to cook for my children, I do have to prepare some gluten foods. But I think I will do the disposable containers.

Electra Enthusiast
Electra
Posted

Yah I got into something too. Both of my sides have been rediculously sore for a few days and I haven't eaten anything different. I'm beginning to think I may not be able to handle any gluten products at all. Up until this point I have been using the same pans, tupperware and everything and I haven't had a problem, but now I'm beginning to wonder if I have to start seperating everything UG!! I'm hoping it's just something accidental, but if this doesn't get better soon then I'll know something isn't right.

Good Luck and I hope you feel better soon!!

newlyfree Rookie
newlyfree
Posted
Throw out all wooden spoons and cutting boards. Throw out any cutting boards that are pretty beat up. Throw out any tupperware type containers that are stained, bubbled, heavily scratched, etc. Stop using cast irons and non-stick pans. Get a new collander that is ONLY gluten-free. Any plastic slotted spoons and spaghetti spoons that are hard to clean - at least for me.

Hi all -

Forgive the question but I am, as my name says, 'newly free' - what's the problem with non-stick? My DH and I both read a couple of the books, after which he redid our entire kitchen to have my side (new toaster, coffepot, colander, cutting board, utensils) and his side - all the old glutenous stuff. But neither of us are aware of nonstick issues, so I've been still using our old nonstick pots and pans. Should I get new cookware for my foods?

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