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Working Around Gluten

liljules5

By liljules5
in Coping with Celiac Disease

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liljules5 Rookie
liljules5
Posted

I was recently diagnosed with celiac disease and I was wondering if it is bad to be working around gluten. I work at Einstein Bagels currently because it is the only thing I've found that has the hours I need. Is it bad to be around (and preparing) the food since it contains pure gluten? I am going to ask my boss if I can move down to the cash register, but is this a big risk? (Of course, I dont eat any of the food)

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celiac3270 Collaborator
celiac3270
Posted

It's risky, but there are others who do it and are okay. Some are really sensitive and can start to feel bad if they even inhale this stuff.....I guess the most important thing is that you'll constantly have to be alert so that you don't eat anything accidentally.

MySuicidalTurtle Enthusiast
MySuicidalTurtle
Posted

It's really all abut how you feel. Some of us get rashes and itchy eyes when around/working with gluten. If you feel fine around it then don't worry.

Nadtorious Rookie
Nadtorious
Posted

I work at a home for the handicapped and I have to prepare food for my "guys" occasionally. I noticed that if I was cooking pasta or anything very gluten-y that I'd get small reactions, so I went back to my gastro and got a doctor's order for face masks. Everyone is different on how sensitive they are, but if you are getting sick, your employer needs to be able to reasonably accomodate you-I believe we're covered under the American's with Disabilities Act. Just make sure you've got a good doctor to back you up!

Nadia

  • 2 weeks later...
WLJOHNSON Newbie
WLJOHNSON
Posted

Hi,

I just completed working 6 months at a bakery and did just fine. During that time I also worked at an ice cream parlor at night, but of course I would never think of eating any those things, since I have intolerances to gluten, milk, dairy, egg whites, and yeast. Hope you're doing well. Welda

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    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      Kirkland brand (at Costco) is gluten-free and is 2,000 IU.
    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      Thanks a lot for your response! Can you maybe specify which kind of cheeses I should be cautious about? Camembert/Brie and blue cheeses (the molds of which are nowadays mostly grown on gluten-free media, though, so I've read, right?) or other ones as well? Also, I was under the impression that yeast is generally gluten-free if not declared otherwise. Is that false?
    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

      I agree with @trents, but thank you for bringing this up here!
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

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