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

Gluten Traces In Food.

Krystens mummy

Recommended Posts

Krystens mummy Enthusiast
Krystens mummy
Posted

Hi just wanted to know if this is causing my daughter harm. Just recently I have been trying her with food that may contain traces of gluten. She shows no signs of a gut reaction but gets what looks like dribble rash on her chin. If it isnt causing gut reactions is it safe? she is 16 months old and what I call a diet diagnosed celiac. She has all the symptoms of celiac even what looks remakably like DH when glutened a lot and last week found out that it is really prevelant in my dads side of the family.

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

Celiac.com Sponsor (A8-M):


Krystens mummy Enthusiast
Krystens mummy
Posted
  • Author

I also would like to know if you can get a reaction to shampoo if you don't ingest it? I haven't used any with her im just curious. thanks.

shayesmom Rookie
shayesmom
Posted
Hi just wanted to know if this is causing my daughter harm. Just recently I have been trying her with food that may contain traces of gluten. She shows no signs of a gut reaction but gets what looks like dribble rash on her chin. If it isnt causing gut reactions is it safe? she is 16 months old and what I call a diet diagnosed celiac. She has all the symptoms of celiac even what looks remakably like DH when glutened a lot and last week found out that it is really prevelant in my dads side of the family.

If she's getting rashes and there are confirmed Celiacs in the family, then most likely, she is also celiac. That means that any amount of gluten will harm her and it all needs to be avoided the same way you'd avoid rat poison. You can't really base things off the presence of GI issues. Many celiacs show none at all. The damage is still being done. The level of error when it comes to trace gluten is just a crumb. 1/8th of a wheat thin cracker creates damage that will take 4-6 weeks to heal. So it's best to play it safe.

As far as shampoo and personal hygiene products, it's important they all be gluten-free. That means yours as well. If you use shampoo with wheat in it, towel off and then go to make her food...you are essentially contaminating it. So make sure all soaps, lotions, dishwashing liquid and laundry detergents are gluten-free (nothing like your dishcloths being contaminated so that you're wiping gluten onto your clean dishes and utensils). ;)

My dd is a "diet diagnosed celiac" as well. The only bad part to this is that many times, people use this as an excuse to trial gluten over and over again. We all struggle with this. The best thing to do is continue reading on this site and come to understand just how bad continual glutenings can be. And also realize that this diet is much tougher in the beginning than it will be 6 months, 1 year or even 5 years from now. It all gets easier and one day, it will be second nature for you. So hang in there. It gets better.

Krystens mummy Enthusiast
Krystens mummy
Posted
  • Author

Thanks for all of your advice. When we first went gluten free with her we were very catious about how we handled her food. She got so much better and started to shoot up. Unfortunately it seems that she has stopped growing again I hope that isn't because I was getting too complacent. A mothers guilt is the worst kind.

psawyer Proficient
psawyer
Posted

"May contain traces of xxx" is a voluntary disclosure statement. It may be nothing more than covering their @$$ against possible lawsuits. It may mean that xxx is used somewhere in the same premises, or even on the same lines, in making other products. There is no agreed legal definition of what "traces" are. :(

As I said, this statement is voluntary, so just because you don't see it, DO NOT ASSUME that traces of xxx are impossible in the product you are looking at. :angry:

I take this with a grain of salt myself. If I have a choice between products that do and do not say this, I tend to choose the ones that don't, even though I know that the difference is entirely in my head. There is really no difference in risk. Now, if a label says that the product is made in a gluten-free facility, then that is another voluntary statement, but one that may have some significance to us. :)

Archived

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

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


  • Member Statistics

    • Total Members
      131,682
    • Most Online (within 30 mins)
      7,748
    Amber1rose
    Newest Member
    Amber1rose
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • 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.