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

New To Forum


shannonmc

Recommended Posts

shannonmc Newbie

Hi Everyone! I new and over the next few weeks/months I'm going to have lots of questions--here's the story (familiar to many of you , I'm sure).

Family history of Crohn's, IBS, thyroid disease, reactive arthritis (Reiter's Syndrome), Premature Ovarian Failure, and Lupus.

I have hashimoto's and premature ovarian failure and my endcronologist asked 1.5 years ago about my bowels. When I told her about my mysterious and painful diarrhea with alternating constipation, she asked about a family history of wheat/gluten intolerance (yes). Then asked if I was irish (yes). She ordered ITG, TTG, and EMA blood work and viola, I was TTG and EMA positive.

Okay, so then I freaked out and refused the biopsy. My husband is italian and eating pasta and bread was/is really important to him plus I have three young children and I wasn't willing to change. (My husband is really nice and kept on encouraging me to get the biopsy and was convinced I was gluten intolerant LONG, LONG before I was.) So to make a long story short, and after having the biopsy canceled twice (once by me, once by the doctor) I decided to go gluten free. Familiar story--after only two weeks I felt FANTASTIC, and I mean absolutely fantastic.

My backaches are gone, my mysterious diarrhea is gone, no more pain, no more gas. I'm sleeping so wonderfully after 6 years of only 6-7 hours of sleep.

Okay, so I know I should have had the biopsy first, but now that I'm reading this forum there is this other test, right? Here's the clincher for me--my endocronologist called and said she was going to lower my meds--I don't need as much because I'm absorbing them so much better. Cool.

So here's my questions--cross contamination in my kitchen. The issues here are significant--does anyone live with non celiacs and have tips? (I don't have a toaster, so that is not an issue) What about washing and sponges--they eat pasta, I wash the dish, is the sponge now contaminated? I can't seem to get my mind around this--what good would it do to have a separate sponge if I'm washing dishes that had wheat in them? Can I still bake for the kids or would it be better to do it with a gas mask on? (Just kidding about the gas mask). I will have more questions later but thought I would start here.

Thanks in advance and I'm so glad this forum exists--you posts have been so helpful over the last few months.

-Shannon

P.S. I posted this a few minutes ago and realized that I probably posted in the wrong forum, my apologies, maybe just the question about entrolab (sp?) is approp and skip rest and I'll post the rest in the other forum. Thanks for your patience as I figure this out.


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



Celiac.com Sponsor (A8-M):



Jodi Mills Apprentice

Hello,

I am new to the whole gluten free diet, but was diagnosed with celiac at around age 6. however i didnt stick to the diet. Now as I am retraining myself i have asked some of the same questions as you, and was told the best thing to do is to have new sponges, in your case it might be easier to label which one is for your "gluten free" dishes, that is what I have had to do in my household, my boyfriend is a gluten eater. I have my own special pot, and a special pan, that only I can use. i too do not use a toaster, although he does. spatulas, anything plasticky, should be replaced......

hope that helps!

this site is amazing, I feel great being able to pass on information that was passed on to me!

Guest Jemenii36

hi shannon-

I completley understand your fears and I am also concerned with cross contamination, as well. However, having been diagnosed with celiac disease almost a year ago i have been doing a lot of research. It really seems that although many people are not allergic to wheat/gluten, it has been show that is a an extremely healthy diet to follow. How about trying to make dishes gluten free without telling your family, and see what they say (if they notice). The more recipes i would like to try but can't, due to wheat/gluten in the recipe, the more i am able to find substitutions....and let me tell you, they mostly come out great! It takes a lot of trial and error but if you enjoy cooking and baking i guarentee no one will even know what you are making is gluten free! let me know if you need any suggestions or help with anything, as i am continuing to find recipes that i can alter!

-Samantha

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,382
    • Most Online (within 30 mins)
      7,748

    victimm
    Newest Member
    victimm
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)

    • There are no registered users currently online

  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • lauramac
      I was diagnosed with Celiac Disease abput 10 years ago. When I was initially diagnosed my only "symptom" was persistently low iron (that occasionally dipped into anemia). After diagnosis,  over time, I started to develop symptoms when exposed to gluten--they have been overall relatively minor, but have increased over time (and yes, I realize my guts are likely being wrecked regardless of the symptoms) on the rare occasions I've been exposed to gluten. I had COVID19 last week (now testing negative) and was glutened last night (never trust anything labeled gluten-free in a mixed environment). I had my traditional symptoms (sharp gas pains, burping, nausea, stomach ache) but they were accompanied by new, more intense symptoms (muscle cramps all over my body--feet, calves, biceps, neck, shoulders, jaw, abdomen, I'm still sore today and cold sweats). I spent about 6 hours writhing before I felt well enough to get up.  I have been told by my allergist that COVID19 can cause your immune system to hyper react. I'm wondering if that's what happened here.   Has anyone else had experience getting glutened post COVID19? Relatively shortly after recovering from COVID19? Was it a more extreme reaction or same? I can't seem to find any articles on this, so I thought I'd ask the community.  Thank you!
    • Rogol72
      A friend of mine is in the bar trade most of his life and has never heard of lines being mixed for different type of beers and ciders. Better to stick with cans.
    • Rejoicephd
      Thanks very much for confirming my suspicion @Scott Adams! That helps a lot because I'm really trying to track down and get rid of these sources of cross-contact and so I'm going to just rule out the draft ciders and hope that helps. Also @Rogol72 its nice to hear you haven't had a problem on that side of the pond - draft cider lines being used for cider only certainly sounds like the right way to do it, but I think that must not always be practiced over here! 
    • Zuma888
      I didn't ask a doctor about this actually. I did ask several doctors a long time ago and they told me gluten has nothing to do with hashimoto's. One of them told me to do a gluten challenge to test for celiac, but at the time I was in graduate school so couldn't afford to be even more ill than I was. If you have the symptoms, I really don't advise you to do a gluten challenge. It messed me up mentally and physically for months. At the same time, I benefitted from doing the challenge in the sense that it convinced me that all my symptoms were truly from gluten - even stuff like insomnia! So now I am terrified to eat gluten, whereas before I would have a little once in a while and not notice anything dramatic. 
    • Winnie-Ther-Pooh
      I am in a similar situation where I can't feasibly do a gluten challenge but have all the symptoms and I have 2 celiac genes. I'm curious if your doctor advised you to eat as if you had a diagnosis or if they were more dismissive about it. 
×
×
  • Create New...