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

Hi, I Am New And Looking For Any Help With Mold Allergy


Guest shellyh

Recommended Posts

Guest shellyh

Hello,

My name is Shelly and I have been diagnosed along with my 8 year old son, with mold allergies. I was wondering if anyone has had this diagnosis and what foods you have you eliminated and if you found good tests that checked your home for mold overgrowth as well?

I am dying for some good recipes! I am a vegan, but my son eats fish, chicken and turkey. Any help here would be fantastic!!!!!

I was referred to this group by Tom. Thanks Tom !!!!!!!!!!!!!!!!!!

Thanks,

Shelly


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



Celiac.com Sponsor (A8-M):



dlp252 Apprentice

I was diagnosed with mold allergies in 2003, and most recently with mold toxicity in April of this year. My allergist told me to avoid the obvious offenders like cheeses, moldy fruits, etc. I have since learned that if you are highly sensitive, even eating leftovers can be a problem...I tend to freeze things right away rather than store them in the refrigerator. I also stay away from things like mushrooms, most fermented things and juices (they tend to use overly ripe fruit for juices and that can be moldy even if the mold isn't visible).

I haven't had my home tested yet...I see my doctor next week and he will not be pleased about this, lol. At the very least he wants me to have my 20+ year old carpet torn out as soon as possible. :( I also had a leak in the walls in my bathroom, so am pretty sure there is mold there.

dlp252 Apprentice

Well, I was hoping I had more bookmarked, but here is a link that may have some info for you:

Open Original Shared Link

I did try to reduce airborne molds by using air cleaners in my living room and bedroom...I think they helped a little.

tom Contributor

Shelly Shelly Shelly . . . . .

HI!!!!

<hi Donna too>

Hehehe Shelly, while a new thread is also good, I was touting the value of posting in the OMG thread.

Open Original Shared Link

(That might not be newest page. Hit the >> button and you're there)

Also, it's over in that thread's community where everyone knows me, tho plenty of the rest have seen my name, it's not like our little community in the OMG thread.

I joined them ~8wks ago and already feel I know many of them well.

Donna is one of them(or "us"? :huh: ). Several others there have much experience w/ mold.

So, come on in!!! :)

dlp252 Apprentice

Yep, come on over! :P

BRUMI1968 Collaborator

Peanut butter almost always 100% of the time has mold. (and peanuts in general)

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Jmartes71 posted a topic in Coping with Celiac Disease
      0

      Second chance

    2. - trents replied to colinukcoeliac's topic in Gluten-Free Restaurants
      13

      What should I expect from a UK restaurant advertising / offering "Gluten Free" food

    3. - Scott Adams replied to JamieAnn's topic in Gluten-Free Restaurants
      2

      Jersey Mike’s option: Gluten-free bread

    4. - cristiana replied to colinukcoeliac's topic in Gluten-Free Restaurants
      13

      What should I expect from a UK restaurant advertising / offering "Gluten Free" food

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,520
    • Most Online (within 30 mins)
      7,748

    Jacquelyn Burke
    Newest Member
    Jacquelyn Burke
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Jmartes71
      Hello, I'm I crazy, nieve, or atomistic? I reached out to my former pcp of 25 years on the medical app today.Reading on the National Library of Medicine 75.6  physicians don't know celiac disease.To be fair he is primary and with the lack of knowledge, I did reach out because he was my Dr for 25 years.I do prefer his app than the one I currently have that was ignite of the disability celiac circus name chaser thanks to the one that  I currently have Since May 31, 2025 to present.
    • trents
      @cristiana, I'm thinking the intensity of our response to the same amount of gluten can vary from time to time. Our bodies are a dynamic entity. 
    • Scott Adams
      I'm going to try Jersey Mike's soon--we have one nearby. Thanks for sharing!
    • cristiana
      Hi @trents Two things can happen:  1/ For a very small gluten hit, I will get a slightly sore stomach for a few days, maybe a day or two following the glutening, and (TMI warning) maybe slightly loose BMs with mucus  for a couple of days.  2/ For a substantial glutening, and thankfully it's only happened once in recent years,  I get bad chills, followed by vomiting, and my heartbeat is all over the place and I can hardly stand.  It's pretty extreme.  That happens within about 2 hours of eating the gluten.  I might feel slightly dizzy for a couple of days after the glutening episode. Interestingly I've just been out to a cafe which hitherto has made a big thing about how their french fries are cooked in a separate fryer.  I shared some with a friend and they were served with chilli sauce, jalapenos, cheddar cheese and fried onions.  Definitely not health food!  Anyway,  I'd eaten half when I realised I'd not checked the menu to ensure that this dish is still gluten-free - and it turns out it isn't!!!  They've changed the ingredients and the fried onions are now cooked with wheat.   I came home expecting to feel dreadful as I had no idea how much gluten I have consumed but so far if anything I feel just little queasy.  I think I'd have thrown up by now had there been a lot of gluten in the onions.  
    • trents
      It might be wise to start him on small amounts and work up to 10g. Monitor how he reacts. Some people simply cannot complete the gluten challenge because it makes them too ill. By the way, you can buy powdered gluten in health food stores, at least here in the states you can. With a food scale, it would be easy to measure the amount being consumed in a day. I'm not sure what the intensity of reaction to gluten tells you about what's actually going on with regard to celiac disease. I mean there are some celiacs like me who don't seem to react to minor exposure amounts but who get violently ill with larger exposures. Then there are celiacs who get some kind of reaction to even the tiniest amount of exposure but don't necessarily get violently ill. And how the reaction manifests itself is very different for different people. Some, like me, experience emesis and diarrhea. Others just get brain fog. Others get joint pain. It's all over the map.
×
×
  • 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.