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

Got To Be More Careful And More Aware

Kathy'sUnicorns

Recommended Posts

Kathy'sUnicorns Apprentice
Kathy'sUnicorns
Posted

I've only been on a gluten free diet for a week now. I was at my sister-in-law's house Saturday and they got Famous Daves for dinner. I was like I can eat that stuff it's meat. I had three bites and was in such pain and discomfort. I started to read the barbeque sause packet and it has wheat in it. I know I'm new to this and won't know a lot of stuff that has gluten in it within the first week or two but I was totally not thinking and paid the price.

We had a potluck at work today and I brought a veggie platter with dip so I could have something to eat. Someone brought fried chicken so I had a piece with the skin removed and it didn't seem to bother me. My husband was teasing me about talking non-stop about gluten and what products have it and which don't (he has been great even found three or four things for me to try that are gluten free) have gluten. I guess we really do have to obsess about it for a while.

Thanks for letting me rant.

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

Celiac.com Sponsor (A8-M):


MNBeth Explorer
MNBeth
Posted
We had a potluck at work today ... Someone brought fried chicken so I had a piece with the skin removed and it didn't seem to bother me.

Oh, please don't do this! Whether you noticed a reaction or not, you definitely put gluten into your system when you ate that chicken. Your food must not come in contact with gluten-containing foods. Ever. At all. Gluten cannot be removed from any food item. Once it's there, that food is not for you.

It's mightily inconvenient, but very important.

Hang in there!

Beth

kbtoyssni Contributor
kbtoyssni
Posted

Please don't pick the breading off the chicken! There's no way you can get all the gluten off. Even if you don't feel sick, you are damaging your intestines.

It will sound like you're obsessing over what has gluten and what doesn't for the first few weeks. It takes a lot of research to get the hang of the diet! For now, I'd just bring your own safe food until you know what to look for when you're eating out.

codetalker Contributor
codetalker
Posted
I guess we really do have to obsess about it for a while.

If you think obsessing is bad, wait until you start dreaming about gluten. I've had dreams where I'll eat something and suddenly realize that it contains gluten and I shouldn't be eating it.

Virgie Apprentice
Virgie
Posted

This is very true. My daughter got glutened at a restaurant because a onion ring accidently got put into her fries. Even though they use a dedicated fryer for the french fries and we told them about Celiac and not having gluten, etc. And she did quit eating the fries the minute she saw the onion ring but still it had touched other fries that she had eaten. So we too will have to be more careful.

It does seem awfully inconvenient for us at the moment because we are still fairly new to the gluten-free lifestyle but we keep telling ourselves that after we learn more it will get easier.

Take care & please be careful :) .

Virgie

Oh, please don't do this! Whether you noticed a reaction or not, you definitely put gluten into your system when you ate that chicken. Your food must not come in contact with gluten-containing foods. Ever. At all. Gluten cannot be removed from any food item. Once it's there, that food is not for you.

It's mightily inconvenient, but very important.

Hang in there!

Beth

hathor Contributor
hathor
Posted

In addition to the gluten sticking to the chicken, how was the skin taken off? Using either your fingers or silverware, those things then get gluten on them. Your plate probably had gluten on it from the chicken sitting on it.

Archived

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

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


  • Member Statistics

    • Total Members
      129,797
    • Most Online (within 30 mins)
      7,748
    Hauser
    Newest Member
    Hauser
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.2k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Russ H
      Confused about my results

      By Russ H · Posted

      There is a predictive model for children on this link. Depends on sex, HLA genes and number of affected close relatives.  The model only goes up to age 12 so it would be interesting to know what the lifetime risk is. https://hputter.shinyapps.io/preventcd/
    • thejayland10
      TTG IgA and IGA elevated mildy

      By thejayland10 · Posted

      That is a very good point I do not know if they truly ever went down. With my nutrient levels all being good, CBC, metabolic panel I assumed everything was fine over the years. Now Im worried this is refractory celiac or something else 
    • RMJ
      TTG IgA and IGA elevated mildy

      By RMJ · Posted

      I don’t know how common it is, but it happens.  Total IgA going up is not necessarily celiac related.  The body can make IgA antibodies against all sort of things.   But if I understand correctly that until recently you haven’t had a celiac blood test since diagnosis, how do you know that your recent blood tests are a mild rise, vs never going down to the normal range? That also can happen, although not too common. Some people with celiac disease do react even to purity protocol certified gluten free oats. Removing oats from your diet for a few months and retesting is probably a good idea.
    • thejayland10
      TTG IgA and IGA elevated mildy

      By thejayland10 · Posted

      interesting I did not know that was that common or could take that long.  When I was diagnosed 15 yrs ago I was told just follow gluten-free diet and follow up with primary care doctor (who never checked celiac panel again). I felt way better and all the major symptoms went away. It wasn't until recently at 25 (14 yrs after diagnosis) that I thought to follow up with a gastro doctor who then did a celiac panel and noted those minor elevations 3 months ago then I got them checked again by another doctor the other week and were showing roughly the same thing.  I am very strict with what I eat and dieitican was maybe thinking it could be oat flour. I do eat a fair amount of processed food but I will not touch anything unless it is certified gluten free.  Do you see this pretty commonly with others? Having mild rises in TTG IGA and IGA who have been on gluten-free diet for years? 
    • RMJ
      TTG IgA and IGA elevated mildy

      By RMJ · Posted

      Do you have any other results from either of the two labs where you’ve been tested recently?  If so, are the newest results from that lab elevated over previous results? It took me 5 years to get all of my antibodies into the normal range. Then 3 years later one went up into the positive range.  I realized that I had started baking with a different brand of gluten free flour.  When I stopped using that flour the level went back to normal.  Has something changed in your diet, environment, activities, medications or other areas where you could possibly be exposed to gluten? 
×
×
  • Create New...