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Onion Intolerance

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Does anyone else have an intolerance to onions. I know garlic affects me and now im wondering if onions do. Last night i made some guacamole with onions. Well right after I ate them my stomach cramped so bad, i could not move and then my feet started to tingle and my legs felt funny(like i do after gluten) but i laid in bed with the heating pad and i felt somewhat better when i woke up, which i dont feel better if i have been glutened. So could this be an onion intolerance. I also woke up with bad heart burn but now is better.

Does anyone else go threw this with onions.

paula

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onions make me sick---sometimes just the smell of raw onions makes me sick. i am starting to think that garlic makes me sick, too. i hate this, because i love garlic and onions but i am learning to avoid them---especially fresh.

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I'm allergic to the onion family (garlic, onions, leeks and chives).

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If you are intolerant to them rather than actually allergic, you might try experimenting with cooking them. I'm definitely worse with raw onions. Onions that have been well cooked eg in the slow cooker, I am better with. It might be worth a try before you abandon them altogether!

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If you are intolerant to them rather than actually allergic, you might try experimenting with cooking them. I'm definitely worse with raw onions. Onions that have been well cooked eg in the slow cooker, I am better with. It might be worth a try before you abandon them altogether!

I was just thinking about that. When i made fajitas the other night the onions did not bug me cause they were cooked, but when i had them raw i was in major pain. Maybe i will experiment with it one more time, i love my onions and garlic and i hate that i will have to give both of them up.

paula

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I'm allergic to onions but not garlic. Cooked or raw, onions will definitely make me sick..might just be that you're sensitive to them, the cooking experiment is a good idea...however it wasn't for me!! It's crazy how quickly you KNOW when there is onions in something too, my dad and I are onion radars, no one can slip it past us, not that they intentionally try but in case they forget.

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Onions and garlic are very high in sulfur...same with eggs.

Foods high in sulfur are natural chelators of heavy metals such as mercury. Usually people who have problems with heavy metals will experience some reactions to these foods...as they move the metals around.

I had alot of problems with these foods but now that I'm under treatment I can eat eggs everyday and garlic and onions in small amounts are ok. The reactions are stronger if the garlic and onions are eaten raw.

In addition to being natural chelators they also have antibacterial and antifungal properties. Garlic is very effective in killing yeast and other bugs. That can also result in unpleasant symptoms.

If you have alot of intolerances and ongoing symptoms....it could be that these things might be contributing to that. The biggest source of mercury comes from amalgams....70-90% of the mercury burden in our bodies comes from the mercury vapor released from the fillings.

The symptoms you describe from eating the onions is what I used to experience. Its an indication of mercury being mobilized....toxins circulating and then resettling. It doesnt happen to me anymore because I'm taking things which bind with mobilized metals and removes them from the body before they can get redistributed.

If you continue having problems with those foods....definately avoid them.

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Onions and garlic are very high in sulfur...same with eggs.

Foods high in sulfur are natural chelators of heavy metals such as mercury. Usually people who have problems with heavy metals will experience some reactions to these foods...as they move the metals around.

I had alot of problems with these foods but now that I'm under treatment I can eat eggs everyday and garlic and onions in small amounts are ok. The reactions are stronger if the garlic and onions are eaten raw.

In addition to being natural chelators they also have antibacterial and antifungal properties. Garlic is very effective in killing yeast and other bugs. That can also result in unpleasant symptoms.

If you have alot of intolerances and ongoing symptoms....it could be that these things might be contributing to that. The biggest source of mercury comes from amalgams....70-90% of the mercury burden in our bodies comes from the mercury vapor released from the fillings.

The symptoms you describe from eating the onions is what I used to experience. Its an indication of mercury being mobilized....toxins circulating and then resettling. It doesnt happen to me anymore because I'm taking things which bind with mobilized metals and removes them from the body before they can get redistributed.

If you continue having problems with those foods....definately avoid them.

i can eat eggs with no problem tho, so could it still be that.

I do have alot of fillings, it kinda makes me wonder now.

I will have to look into this in a few days when i feel better, my kids brought me home the flu and i can barely function today.

paula

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Foods high in sulfur are natural chelators of heavy metals such as mercury. Usually people who have problems with heavy metals will experience some reactions to these foods...as they move the metals around.

It doesn't happen to me anymore because I'm taking things which bind with mobilized metals and removes them from the body before they can get redistributed.

Thank you, Rachel -- I never could figure out why onions started bothering me about 25 years ago -- your explanation makes perfect sense! What things are you taking? Are they available at health-food stores, or do they require a prescription? Do they remove all minerals from your body (as intravenous chelation therapy does), or just the heavy metals?

By the way, anyone who is sensitive to onions may also be bothered by the odorizer that's added to natural gas (which is what you actually smell when there's a gas leak). A week or so after the dentist packed a root-canal with amalgam, I was hit by a panic attack that just didn't go away. I chalked it up to stress, but noticed that it got worse whenever I ate onions. Seven years later, I had my house converted to all-electric (in hopes of helping my sinuses), and suddenly realized that the panic attack was over -- except when I ate onions. I had heard the gas odorizer referred to as "onion gas," so I phoned the chemist at the gas company. He told me that onions taste and smell like onions because they contain a group of closely-related chemicals, and "onion gas" is another member of that same chemical family (though he didn't know whether it actually occurs in onions).

I had all of my amalgam removed a couple of years after that (again, in hopes of helping my sinuses). Onions don't bother me nearly as much now, but I still can't eat them in large quantities or on a regular basis. I cook with lots of finely-chopped celery in place of onions, and a little celery seed in place of garlic -- they don't taste like onions or garlic, of course, but they perk up the dish in a similar way.

Even though eggs also contain sulfur, I've never noticed any "onion" problems from eating them.

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I was going to mention that both garlic and onions have anti-fungal properties. If you have a problem with candida, then they can make you feel bad.

Rachel's answer was more complete. ;)

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I was going to mention that both garlic and onions have anti-fungal properties. If you have a problem with candida, then they can make you feel bad.

Since candida is a fungus, it would seem logical that an anti-fungal food would help a person, rather than making them feel bad. Are you talking about a (hopefully temporary) die-off effect, Carla?

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I love onions. In any form, I love them. When I recently figured out I was intolerant to raw onion (painful reflux/heartburn), I was really disappointed, but not surprised, because intolerance to onion is common in my family. I can still eat them cooked, and hope that that doesn't change! :)

Michelle

(who is now starting to react to raw carrot too :o )

Does anyone else have an intolerance to onions. I know garlic affects me and now im wondering if onions do. Last night i made some guacamole with onions. Well right after I ate them my stomach cramped so bad, i could not move and then my feet started to tingle and my legs felt funny(like i do after gluten) but i laid in bed with the heating pad and i felt somewhat better when i woke up, which i dont feel better if i have been glutened. So could this be an onion intolerance. I also woke up with bad heart burn but now is better.

Does anyone else go threw this with onions.

paula

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Since candida is a fungus, it would seem logical that an anti-fungal food would help a person, rather than making them feel bad. Are you talking about a (hopefully temporary) die-off effect, Carla?

I'm not Carla but yes....it would be a temporary worsening of symptoms. Some people refer to it as "die-off"...I think of it as a redistribution of heavy metals. Yeast and molds bind with heavy metals. If you have a problem with mercury from amalgams...you would very likely also have a problem with fungi.

If you kill the yeast...the metals they were bound to are dumped into the system. This would cause symptoms as the metals are redistributed.

Its best to take something to "catch" the metals. If you take a toxin binder which absorbs heavy metals these symptoms can be greatly reduced.

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Thank you, Rachel -- I never could figure out why onions started bothering me about 25 years ago -- your explanation makes perfect sense! What things are you taking? Are they available at health-food stores, or do they require a prescription? Do they remove all minerals from your body (as intravenous chelation therapy does), or just the heavy metals?

You can take binders that are not chelators...they just bind with the mobilized metals preventing them from causing more damage.

The best is probably chlorella (from a good source). Its an algae very capable of binding with metals in the gut. It also has many other health benefits....some people dont tolerate it well though.

I cant take chlorella or modifilan...both are algaes used to detox heavy metals.

Heres a list of toxin binders:

Cholestyramine

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Thanks for the list, Rachel! I already eat some of those things, and will keep the others in mind.

Chelation (IV or otherwise) strikes me as a sometimes-useful therapy that needs to be considered very cautiously. Good luck with your session!

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Since candida is a fungus, it would seem logical that an anti-fungal food would help a person, rather than making them feel bad. Are you talking about a (hopefully temporary) die-off effect, Carla?

Yes. :)

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Chelation (IV or otherwise) strikes me as a sometimes-useful therapy that needs to be considered very cautiously. Good luck with your session!

Thanks. :)

My session went very well...no adverse reactions.

Most definately chelation should not be taken lightly...and it should only be done by a very knowledgeable Dr. with alot of experience in heavy metal detox/chelation therapy.

I've been working with my Dr.'s for over a year now. They would not begin any kind of chelation until my body was detoxing better, pathways functioning well, etc. Originally I was unable to tolerate *any* supplements so they had to go very slow with me and use alot of alternative testing to find things that would work well for me. My body needed alot of support before attempting any kind of chelation.

Its been a year...I'm doing much better....feeling much stronger and FINALLY I got the green light to do the DMPS today. It was a very small amount...they gave me the mimimum dose and only after first testing a small amount under my tongue. I had to wait 15 minutes to be sure there would be no reaction. Then I had a tiny IV of DMPS. :)

I've been on DMSA for about 6 weeks now. I havent had any problems with it.

Serious complications can occur if the Dr.'s dont treat each patient as an individual. If given a higher dose then your body can handle you can get very sick. Also if you cant tolerate the chelator and they dont test to be sure ahead of time....bad reactions can occur.

There are many things that can go wrong if not working with very good Dr.'s. All of my Dr.'s have been wonderful...from the start every Dr. said that I would definately require chelation at some point. It was just a matter of getting me there. Its been baby steps for me but in one year I have actually come a long way. :)

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i am wondering if this has happened to any of you..I have recently developed allergies to nearly everything and my immune system is nearly non-existent. I have been tested for millions of things but now in the last few days i have developed some type of onion intolerance. If i eat ANYTHING with onions I sweat them so bad I can't stand it. My husband could smell me from the next room. Does this happen to any of you? I am sincerely disgusted and just want to know what is going on. Unfortunately I love onions.

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I am experiencing grumpiness and tiredness when I eat onions. My eyes get a little tingly as well.

I'm not kidding when I say this, I literally get grumpy and in a very bad mood when I eat onions. I have narrowed it down to just onions because it is only when I eat onions. They can be raw or cooked. (Not just onions, I should say....it is any allium such as garlic, leeks, chives)

I have searched on many different boards to find something about this kind of an onion/allium intolerance and I don't know what I'm experiencing. I once found a post to a guestbook where similar people had the same symptoms, but I'm really not sure what is going on.

Unfortunately, I have no insurance and I am pretty poor at the moment and cannot see a doctor about this. I have adjusted my whole diet for the past year and I cannot buy anything with onions, onion power, garlic, garlic powder, etc in it.

Any help would be GREAT!

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It may be that the damage to your intestines is preventing the formation of or access to, possibly due to an excess of mucous, the particular enzymes needed to digest the onion family.

It may not be that it is the onions that are causing the problem but they are an inadvertent victim in the process.

Do you get any other types of reaction to any other foods at all? Even seemingly unrelated things can indicate a reaction.

I say that only because many of us can't digest carbs properly - again the damage has likely prevented the enzymes from being able either to be formed or to do their job properly and the carbs then become food for pathogens like Candida in the gut. The constant inflammation set up by the immune system as it tries to overcome the pathogens just keeps the cycle of damage going, and we have found that it is only by cutting out those foods that we are finally healing properly.

I found initially that there were certain foods I couldn't cope with at all, but I can eat them now without any problem.

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I am experiencing grumpiness and tiredness when I eat onions. My eyes get a little tingly as well.

I'm not kidding when I say this, I literally get grumpy and in a very bad mood when I eat onions. I have narrowed it down to just onions because it is only when I eat onions. They can be raw or cooked. (Not just onions, I should say....it is any allium such as garlic, leeks, chives)

I have searched on many different boards to find something about this kind of an onion/allium intolerance and I don't know what I'm experiencing. I once found a post to a guestbook where similar people had the same symptoms, but I'm really not sure what is going on.

Unfortunately, I have no insurance and I am pretty poor at the moment and cannot see a doctor about this. I have adjusted my whole diet for the past year and I cannot buy anything with onions, onion power, garlic, garlic powder, etc in it.

Any help would be GREAT!

I also experience grumpiness and a general ill feeling when eating raw onions or garlic. Usually my whole head and sometimes arms experience a very nasty feeling, along with a definite and dramatic mood shift. I don't get this with thoroughly cooked onions, but sometimes with lightly cooked onions or garlic. I also have a pine nut allergy, probably not related, I don't know much on the subject.

I've been searching forums for people with the same symptom, yours is the first I've come across.

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Garlic is in the same genus as onions and whenever I've checked, if I'm sensitive to a food, I'm also sensitive to other foods in the same genus.

So I would not even be eating the onions if I got sick from garlic.

Laura

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I have an alium intolerance/allergy. Sometimes my symptoms are different--if I've been exposed to high quantities, I might actually feel constriction in my chest, extreme abdominal pain, dizziness, etc, but if I have an occasional small amount of alium, I generally won't have symptoms, or I'll just have an upset stomach. It's annoying because a lot of the processed gluten free foods have onion or garlic, but I've modified my recipes so that I can still make chili, meatballs, pasta sauce, and other foods without garlic, onions, or leeks. They are really delicious when you make these sauces and things from scratch--my husband doesn't even notice the difference.

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You can take binders that are not chelators...they just bind with the mobilized metals preventing them from causing more damage.

The best is probably chlorella (from a good source). Its an algae very capable of binding with metals in the gut. It also has many other health benefits....some people dont tolerate it well though.

I cant take chlorella or modifilan...both are algaes used to detox heavy metals.

Heres a list of toxin binders:

Cholestyramine

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I don't have a problem with garlic, but I have a huge problem with onions (raw especially, but cooked also). However, I can eat cooked shallots. I put cooked shallots in many of the dishes I cook and they rarely bother me - they are a milder member of the onion family. I don't know if leeks are considered mild or not, but they started giving me a problem at the same time onions did, so I avoid those too. Hope this helps.

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    Doctors diagnose NCGS only by excluding both celiac disease, an IgE-mediated allergy to wheat, and by the noting ongoing adverse symptoms associated with gluten consumption. WHAT ABOUT IRRITABLE BOWEL SYNDROME (IBS) AND IRRITABLE BOWEL DISEASE (IBD)?
    IBS and IBD are usually diagnosed in part by ruling out celiac disease. Many patients with irritable bowel syndrome are sensitive to gluten. Many experience celiac disease-like symptoms in reaction to wheat. However, patients with IBS generally show no gut damage, and do not test positive for antibodies to gliadin and other proteins as do people with celiac disease. Some IBS patients also suffer from NCGS.

    To add more confusion, many cases of IBS are, in fact, celiac disease in disguise.

    That said, people with IBS generally react to more than just wheat. People with NCGS generally react to wheat and not to other things, but that’s not always the case. Doctors generally try to rule out celiac disease before making a diagnosis of IBS or NCGS. 
    Crohn’s Disease and celiac disease share many common symptoms, though causes are different.  In Crohn’s disease, the immune system can cause disruption anywhere along the gastrointestinal tract, and a diagnosis of Crohn’s disease typically requires more diagnostic testing than does a celiac diagnosis.  
    Crohn’s treatment consists of changes to diet and possible surgery.  Up to 10% of Crohn's patients can have both of conditions, which suggests a genetic connection, and researchers continue to examine that connection.
    Is There a Connection Between Celiac Disease, Non-Celiac Gluten Sensitivity and Irritable Bowel Syndrome? Large Number of Irritable Bowel Syndrome Patients Sensitive To Gluten Some IBD Patients also Suffer from Non-Celiac Gluten Sensitivity Many Cases of IBS and Fibromyalgia Actually Celiac Disease in Disguise CELIAC DISEASE DIAGNOSIS
    Diagnosis of celiac disease can be difficult. 

    Perhaps because celiac disease presents clinically in such a variety of ways, proper diagnosis often takes years. A positive serological test for antibodies against tissue transglutaminase is considered a very strong diagnostic indicator, and a duodenal biopsy revealing villous atrophy is still considered by many to be the diagnostic gold standard. 
    But this idea is being questioned; some think the biopsy is unnecessary in the face of clear serological tests and obvious symptoms. Also, researchers are developing accurate and reliable ways to test for celiac disease even when patients are already avoiding wheat. In the past, patients needed to be consuming wheat to get an accurate test result. 
    Celiac disease can have numerous vague, or confusing symptoms that can make diagnosis difficult.  Celiac disease is commonly misdiagnosed by doctors. Read a Personal Story About Celiac Disease Diagnosis from the Founder of Celiac.com Currently, testing and biopsy still form the cornerstone of celiac diagnosis.
    TESTING
    There are several serologic (blood) tests available that screen for celiac disease antibodies, but the most commonly used is called a tTG-IgA test. If blood test results suggest celiac disease, your physician will recommend a biopsy of your small intestine to confirm the diagnosis.
    Testing is fairly simple and involves screening the patients blood for antigliadin (AGA) and endomysium antibodies (EmA), and/or doing a biopsy on the areas of the intestines mentioned above, which is still the standard for a formal diagnosis. Also, it is now possible to test people for celiac disease without making them concume wheat products.

    BIOPSY
    Until recently, biopsy confirmation of a positive gluten antibody test was the gold standard for celiac diagnosis. It still is, but things are changing fairly quickly. Children can now be accurately diagnosed for celiac disease without biopsy. Diagnosis based on level of TGA-IgA 10-fold or more the ULN, a positive result from the EMA tests in a second blood sample, and the presence of at least 1 symptom could avoid risks and costs of endoscopy for more than half the children with celiac disease worldwide.

    WHY A GLUTEN-FREE DIET?
    Currently the only effective, medically approved treatment for celiac disease is a strict gluten-free diet. Following a gluten-free diet relieves symptoms, promotes gut healing, and prevents nearly all celiac-related complications. 
    A gluten-free diet means avoiding all products that contain wheat, rye and barley, or any of their derivatives. This is a difficult task as there are many hidden sources of gluten found in the ingredients of many processed foods. Still, with effort, most people with celiac disease manage to make the transition. The vast majority of celiac disease patients who follow a gluten-free diet see symptom relief and experience gut healing within two years.
    For these reasons, a gluten-free diet remains the only effective, medically proven treatment for celiac disease.
    WHAT ABOUT ENZYMES, VACCINES, ETC.?
    There is currently no enzyme or vaccine that can replace a gluten-free diet for people with celiac disease.
    There are enzyme supplements currently available, such as AN-PEP, Latiglutetenase, GluteGuard, and KumaMax, which may help to mitigate accidental gluten ingestion by celiacs. KumaMax, has been shown to survive the stomach, and to break down gluten in the small intestine. Latiglutenase, formerly known as ALV003, is an enzyme therapy designed to be taken with meals. GluteGuard has been shown to significantly protect celiac patients from the serious symptoms they would normally experience after gluten ingestion. There are other enzymes, including those based on papaya enzymes.

    Additionally, there are many celiac disease drugs, enzymes, and therapies in various stages of development by pharmaceutical companies, including at least one vaccine that has received financial backing. At some point in the not too distant future there will likely be new treatments available for those who seek an alternative to a lifelong gluten-free diet. 

    For now though, there are no products on the market that can take the place of a gluten-free diet. Any enzyme or other treatment for celiac disease is intended to be used in conjunction with a gluten-free diet, not as a replacement.

    ASSOCIATED DISEASES
    The most common disorders associated with celiac disease are thyroid disease and Type 1 Diabetes, however, celiac disease is associated with many other conditions, including but not limited to the following autoimmune conditions:
    Type 1 Diabetes Mellitus: 2.4-16.4% Multiple Sclerosis (MS): 11% Hashimoto’s thyroiditis: 4-6% Autoimmune hepatitis: 6-15% Addison disease: 6% Arthritis: 1.5-7.5% Sjögren’s syndrome: 2-15% Idiopathic dilated cardiomyopathy: 5.7% IgA Nephropathy (Berger’s Disease): 3.6% Other celiac co-morditities include:
    Crohn’s Disease; Inflammatory Bowel Disease Chronic Pancreatitis Down Syndrome Irritable Bowel Syndrome (IBS) Lupus Multiple Sclerosis Primary Biliary Cirrhosis Primary Sclerosing Cholangitis Psoriasis Rheumatoid Arthritis Scleroderma Turner Syndrome Ulcerative Colitis; Inflammatory Bowel Disease Williams Syndrome Cancers:
    Non-Hodgkin lymphoma (intestinal and extra-intestinal, T- and B-cell types) Small intestinal adenocarcinoma Esophageal carcinoma Papillary thyroid cancer Melanoma CELIAC DISEASE REFERENCES:
    Celiac Disease Center, Columbia University
    Gluten Intolerance Group
    National Institutes of Health
    U.S. National Library of Medicine
    Mayo Clinic
    University of Chicago Celiac Disease Center

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    • I'm waiting to have an endoscopy, but have just had blood test results come back as "super high" according to my GP. My brother was recently diagnosed, and since we share so many other genetic traits, I've been mentally preparing myself. But my biggest concern, by far, is how this is going to effect/trigger my moderate to severe OCD, which usually manifests as hypochondria and germaphobia. I have been clean eating for a few years now, with a cheat here and there, but not always avoiding gluten. However, I think as far as the actual diet goes I will be ok (not happy about it, but not unaccustomed to limiting my diet either). I also don't have major symptoms (or at least am not aware of them, I do realize some might start to become apparent as I go along). I am worried about the absolute inability to function that I know is going to come with the cross-contamination issue. I can obsess to the point where it really hurts my family, especially my son. I need to come up with a way to be legitimately concerned with cross contamination while not letting it take over our lives. I realize everyone gets worried about this issue, but the obsession coupled with cancer risk (high, low? better on gluten free diet obviously, but what if you don't do an absolutely 100% perfect job of controlling cross-contamination? Does that leave your cancer risk as high as if you just said screw it, I'm eating gluten?) I'm totally committed to this. Not looking for "outs" at all. I hope I'm making sense. I have a counselor, am medicated, and for the most part have my anxiety under control. But I guess what I'm saying is, when it's not under control, it can be as damaging to my health and family's health as any gluten. So I need to find a way to be very strict, but not a crazy person. Any words of advice?
    • That is swallowing flour and that happens.  The original topic was about breathing in steam or odors that do not actually have gluten pieces floating in them.  
    • If the rice is cooked with soy sauce or some other sauce that has gluten, it is not gluten-free.   I wish places would not do that shared fryer is gluten-free nonsense.  You just have to ask every time. If you haven't been here for a few years, you will notice that the gluten-free dining scene is getting better and more wide spread. IF you want, you could post what cities you will be in and we can give you ideas.  Big cities are usually better than the smaller ones.
    • Like Mexican rice? It is normally cooked/fried in a seasoned skillet...often used for gluten foods, and like my grandmother used to, if they are in a hurry they will sometimes add a pinch of flour to thicken it up. They do the same with most sauces. It is the cooking implementation, and in non asian restaurants they do not use a dedicated rice cooker, but a pot/pan often used for others foods. While not always the case, if they are not confident in a gluten free cooking environment they will say it is not safe to save themselves from lawsuits.....To sue someone for random stuff when they feel wronged even if no one is at fault is common here sadly. Asian Fried rice is fried in gluten soy sauce.

      There is also the chance they do not check rice or wash it right, therefore there is a high chance of CC. It is not uncommon for cheap bulk bought rice to have a few foreign grains it it. This is why we always tell people to dump their dry rice out, sort it, then wash it before cooking.

      Heck I recently learned that rice protein powder often test for low gluten (below 20ppm) but makes you wonder how it got there in the first place.

      If your down in Texas tell me where and I can give you suggestions on places.
    • I got glutened still trying to make regular Christmas cookies one year..breathing in the flour..I know that's what happened..I quickly put on a mask..but didn't help..last year I tried that..No flour in my house again.
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