How Obsessive Should I Be? - It's Hard To Tell What I Can Tolerate...

[fcvajk]

Hi all,

I don't know if this is a very specific question, but -- I recently got the blood and gene tests, both positive, because two family members tested positive (my mother had 2 genes for celiac). So I'm going off gluten entirely, hoping to avoid severe damage in the first place. But I never did have particularly severe symptoms, just minor stomach off-ness at times... So my question is that I may not be aware of it if I'm continuing to eat something that's causing damage. I know all the big stuff, of course -- but what about products that don't have any gluten in the ingredients, but say that they're manufactured in a facility (or on equipment) that does process wheat? What if the product says nothing at all about that, either way?

How obsessive should I be? I'm concerned that I'll just eat that stuff since it's not causing any reaction, but then I might not be getting the preventive benefit of going gluten-free...

I'm obviously pretty new at all this -- anyone have helpful advice?

Many thanks, in advance!!

[Ridgewalker]

One thing I can tell you, is now that you've eliminated gluten, your reaction may very well become stronger and more noticeable when you slip up. This is pretty common. That may solve your problem.

Other than that, I bet you're going to get a lot of opinions on both sides of this issue. There's lots of people here who won't risk eating something that's manufactured in a facility that also makes wheat products. Then there's plenty of people here who eat these things with no problem.

For my kids, I just try to minimize this risk as much as possible. For example, I buy mostly UTZ brand chips for them. Utz is labeled "gluten-free" and is known to be safe. Then once in awhile, I'll buy them a Lays product. Lays are more risky- lots of their products are gluten-free recipes, but are made on the same lines as non-gluten-free products. I don't buy them nearly as often as I used to.

Another example is eating out. CC is a huge issue when eating out. So we do still eat out, but not NEARLY as often as we used to.

[Juliebove]

Things are not necessarily going to say gluten free on the label. But it's nice when they do!

My daughter has a wheat and gluten allergy and not celiac. But she does get very sick when she consumes wheat or gluten. So I try not to buy things that are manufactured in a place that also uses wheat/gluten. There is usually a similar product we can find that is safe for her to eat. But in some cases I will. I can't think of any examples offhand. But I will always look for an alternative product.

[fcvajk]

One thing I can tell you, is now that you've eliminated gluten, your reaction may very well become stronger and more noticeable when you slip up. This is pretty common. That may solve your problem.

Other than that, I bet you're going to get a lot of opinions on both sides of this issue. There's lots of people here who won't risk eating something that's manufactured in a facility that also makes wheat products. Then there's plenty of people here who eat these things with no problem.

For my kids, I just try to minimize this risk as much as possible. For example, I buy mostly UTZ brand chips for them. Utz is labeled "gluten-free" and is known to be safe. Then once in awhile, I'll buy them a Lays product. Lays are more risky- lots of their products are gluten-free recipes, but are made on the same lines as non-gluten-free products. I don't buy them nearly as often as I used to.

Another example is eating out. CC is a huge issue when eating out. So we do still eat out, but not NEARLY as often as we used to.

Thank you SO much for your response -- you've given me a great overview of the issues. I'm still feeling my way on all of this, of course -- but this whole forum is SUCH a great resource!! Thanks again!