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

Food Prep Issues?


vkitty17

Recommended Posts

vkitty17 Newbie

So, I'm allergic to wheat, but my son is not. I got really sick yesterday and part of the day, but the only thing I can think of where I had exposure to wheat was making my son's lunch that morning. I don't usually make him lunch, but this time I did, and it was a peanut butter sandwich.

Now, if I make something for him, I'm ALWAYS careful with my hands, I wash them thoroughly when I'm finished, and I'm very paranoid about any crumbs getting in my mouth. Is it possible that I could have gotten sick just by touching the bread? I mean, I know I'm sensitive, but can just touching it cause this problem?

Has anyone else had issues with food preparation? I'm wondering if I should start making my son make his own sandwiches.


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



Celiac.com Sponsor (A8-M):



HAK1031 Enthusiast

If you have a wheat allergy (as opposed to gluten intolerance or celiac disease) then I especially wouldn't have wheat in your house at all. touching it can be plenty to cause a reaction. I have cousins with anaphylactic peanut and egg allergies where just the tiniest bit of contact on the skin will cause them to stop breathing. Allergies have been known to elevate to anaphylactic levels after multiple exposures- not a risk I would be willing to take. Of course, even if you have celiac, I would still push for a gluten-free house, as cross contamination is EVERYWHERE!! If you share cutting boards, utensils, colanders, etc. with your gluten-eating family, then you are putting yourself at risk. If you must keep gluten in the house, treat it like raw meat. wash your hands like CRAZY, wipe down counters, tables, etc. before eating/preparing food, never let food touch the counter (always on a plate), don't share toasters or baking sheets, microwave everything covered, etc.

CaraLouise Explorer

I had to quit work a week ago just from being around gluten in the air, even though I was not always back in the kitchen. We made wraps and sandwiches and many other items with gluten in them. I also used gloves anytime I had to touch gluten, but if you are sensitive enough then just being around it will bother you. Hope this helps you! :)

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. - JudyLou replied to JudyLou's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      Seeking advice on potential gluten challenge

    2. - JudyLou replied to JudyLou's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      Seeking advice on potential gluten challenge

    3. - Mark Conway replied to Mark Conway's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Have I got coeliac disease

    4. - trents replied to JudyLou's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      Seeking advice on potential gluten challenge

    5. - trents replied to Mark Conway's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Have I got coeliac disease

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

    • Total Members
      133,148
    • Most Online (within 30 mins)
      7,748

    Kim Sherr
    Newest Member
    Kim Sherr
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • JudyLou
      Oops! @Staticgypsy, I’ll get the book! Thank you! 
    • JudyLou
      Thank you so much for your help, @trents and @Staticgypsy! I so appreciate your thoughts. My diet is high in foods with oxalates and I don’t notice any issues there. If eliminating gluten from my diet had changed anything I’d be happy to just keep on the gluten-free diet, but with eating gluten several times with no rash, and having a rash when I was many years into gluten-free eating (and was much more careful at that point), I’m just baffled. Many, many thanks to you both. 
    • Mark Conway
      I did'nt know that, I will check what specifically the blood tests were for. Thanks
    • trents
      Sorry, @JudyLou, as reread your post, I see that you have had gene testing done already.
    • trents
      Welcome to the forum, @Mark Conway! Can you be more specific about the "coeliac" test your doctor did? There are more than one of them. What was the name of the test? Also, did he order a "total IGA" test? This is a test to check for IGA deficiency and should always be ordered along with the tests specifically designed to detect celiac disease. If you are IGA deficient, the IGA celiac blood antibody tests used to check for celiac disease per se will not be accurate. Also, if you have been cutting back on gluten before the tests, that will render them invalid. You must have be eating normal amounts of gluten for weeks/months before the blood draw to render valid test results.
×
×
  • 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.