Cross Contamination

[astyanax 0]

i definitely understand the long term effects of consistently ingesting gluten (but thanks for the links! i should send those to my friends ) but what i'm confused about is the every little bit doing long term damage. for those of us who are pretty young that seems to spell out a future of being sick pretty much no matter how much you avoid gluten since inevitably you get sick (coincidentally i got sick today for the first time in a few months, even though i called a restaurant ahead of time, talked to a chef, and again at the restaurant specified that it was to be gluten free in preparation (it was gluten free as it appeared on the menu))

and that point someone else made, about some of us getting sick from something like lay's chips (even though now they have a separate line for a few) and some of us not and continuing to eat them. that would mean everyone was ingesting gluten from them (i actually did get sick and did avoid them but i used to eat them all the time)

i'm not advocating cheating, or being not strict, etc. i'm just starting to get afraid cos of course we all inevitably ingest a small amount. i always thought it was like ok i'll get sick here and there but as long as i'm strictly avoiding it overall i'm ok. now i'm scared because it's like if each little crumb does permanent damage, the younger you are the more sick you'll end up in the long run just by the inevitable ingestion of gluten over the years. and nevermind the huge issue of some people reacting to possible cross contamination - it makes even eating "gluten free" foods risky.

sorry i'm just confused and it seems what i was originally taught about celiac in my original diagnosis years ago was wrong !

as a side note too, i'm overall completely healthy. i even get sick less than my friends (i'm in school so everyone's always getting sick!) i don't have any other medical problems. and i want it to stay that way ! and i'm afraid that no matter how hard i try eventually, maybe not for 20 30 years but eventually i'm going to get those long term effects of celiac if every little bit of gluten is doing permanent damage to my system

thanks for help.

[celiac3270 5]

All of us make mistakes every now and then--but a mistake once in awhile won't do long-term damage. These symptoms apply to long-term gluten intake--like what we were all ingesting before diganosis. If you do make a rare mistake, it will not put you at risk for these symptoms--but constant mistakes could be a problem.

About the FritoLays, I think it comes down to opinion. Three products made by FritoLays are now made on dedicated lines according to a dietician from FritoLays. It basically comes down to whether you believe there's gluten in them--I don't get symptoms from them and my biopsy a few months ago showed no intestinal damage when I was consuming large amounts of their potato chips daily , so I am not too concerned. It's up to you, though--just as it is up to you if you eat products that aren't made in a dedicated factory.

[KaitiUSA 9]

Yes there are four brands of Frito Lays that are on dedicated lines so if you have a reaction to those it would not be a gluten one. I have never even had a problem with their chips that have the risk for cross contamination. I also haven't had damage to my intestines or symptoms(and I am very sensitive) from them either so I am also not worried about that brand. I eat them all the time too and as celiac3270 said it comes down to your own opinion.

Also with the long term damage- that is for people who ignore the diet and continue to eat gluten constantly. That doesn't mean we should go out and gluten ourselves every now and then even if we don't have symptoms. It's never good to have mistakes but we all have them sometimes unfortunately.

[Lynne Billington 0]

You're all talking about 3 Lays chips that are made on dedicated lines, could you tell us what they are?

[celiac3270 5]

Four are, according to a FritoLays nutritionist: regular Lays, Ruffles, Fritos, and Lays Stax

[KaitiUSA 9]

Yep those that celiac3270 said are the ones that are made on a dedicated gluten-free line

[tjack454 0]

I used to feel sick all the time. I was confused about my diet since I thought I had taken all the gluten out of it. I finally started a food diary. I list everything I eat every day and my reactions. I finally figured out that soy milk was the culprit for my stomach aches. I elimated it from my diet, and now feel much better. I don't know if this helps, but sometimes, especially when you are being so careful not to ingest gluten, you need to see if maybe you're reacting to something else.

Tammy

[Carriefaith 5]

oooo I found it

You're all talking about 3 Lays chips that are made on dedicated lines, could you tell us what they are?

Four are, according to a FritoLays nutritionist: regular Lays, Ruffles, Fritos, and Lays Stax

celiac3270, do you know if all of these chips are produced on the same line? or are the regular Lays, Ruffles, Fritos on a separate line from the STAX?

[celiac3270 5]

I'm not sure...I just know that they're on dedicated gluten-free lines...I don't know if there could be issues with other allergens, if that's what you mean.

[Carriefaith 5]

Ok, thanks for your help

I don't know if there could be issues with other allergens, if that's what you mean.

Yeah, I'm just worried about dairy contamination, I have a bag of regular classic lays here in front of me... I think I'm going to try it

[celiac3270 5]

Ummm...okay. They're on the df list, I'm pretty sure--but like a lot of the things on the gluten-free list (with the exceptions of those four products), there is a chance of contamination, since they're not necessarily on dedicated lines.

[Carriefaith 5]

oh no. I didn't know the classic regular ones were different from the regular ones. Oh well, I'll just give them to someone else. Thanks for clearing that up

[celiac3270 5]

No, no...classic ones are regular ones. Just like regular Coke is called "Coca-Cola Classic." Baked are not dedicated, but the "classic" (regular) ones are made on dedicated lines.

[Carriefaith 5]

Well... I tried the plain ruffles ones and I think I answered my own question Yep... they must be on the same lines as chips with dairy on them. I had a dairy reaction after eating them Ah Well... They weren't as good as I thought they would be, and I don't think I will be craving them again

[gettingbetter 0]

for Leidenschaft

The excess saliva and metallic taste might also be due to overdose of dietary nutrients such as Sodium iodine (Iodine): e.g., http://home.intekom.com/pharm/akromed/prelafft.html states:

Hypersensitivity, or iodism, include metallic taste, increased salivation, burning or pain, coryza; swelling and inflammation of the throat. The eyes may be irritated and swollen. Pulmonary edema may develop. Acne skin eruptions or ioderma, gastro-intestinal upsets and diarrhea may also occur.

Another site that talks about it is:http://www.drugs.com/MMX/Sodium_Iodide.html

Hope you've found an answer by now or are feeling better.

I have a couple of questions. Has anyone been helped by cellular (vs. serum/blood) analysis of minerals? How about hair analysis? I have read that blood tests are pretty accurate with vitamin levels but as for the minerals, cellular levels may be very different than serum levels. I have muscle twitches all over and chronic constipation which are both helped a lot by high doses of magnesium supplements (the doctors say as long as your kidneys are functioning well that you will get rid of any extra from the supplements that your body doesn't need). However, my blood work has all said that my magnesium levels are actually slightly above normal. I sure would like to know what minerals I might need and how much.

I had severe iron deficient anemia which took 5 months to correct, and I am developing osteoporosis. I have borderline hyperthyroidism, although I have fatigue, cold intolerance and above normal weight. Geez this is all very confusing. Good luck all.

getting better

blood work and biopsy positive

gluten-free cf nut free since January 2005