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 That Touches A Wheat Product


matezsn

Recommended Posts

matezsn Newbie

I was wondering if you eat something that has touched a wheat product would you react to that. Like pizza, if i just ate the toppings would that be ok or would the dough still affect it.


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



Celiac.com Sponsor (A8-M):



Tim-n-VA Contributor

Like most answers relating to this, it depends on how sensitive you are to the wheat. Most celiacs would not try that approach of eating toppings off of a gluten pizza. Even if you don't have obvious symtoms there is always the chance of internal damage.

Ursa Major Collaborator

No, you should NEVER eat anything that has touched a wheat product. Eating the toppings off a pizza is a big no-no, as is eating salad that had croutons that have been taken off, or anything like that.

In fact, if you have made a sandwich with regular bread, and don't wash your hands before making a sandwich with gluten-free bread, the supposedly gluten-free sandwich won't be safe to eat any more.

AndrewNYC Explorer

I use the three second rule. You might be familiar with it from when you have dropped a food item on the floor and were debating whether it was then still clean enough to eat.

kenlove Rising Star

Some of us can be affected on a molecular level. I can't even go into a bakery and if I cant to buy wine at costco I wear a mask like you would use for painting. Others are not as extreme but for the most part cross contamination is a major problem.

Good luck

I was wondering if you eat something that has touched a wheat product would you react to that. Like pizza, if i just ate the toppings would that be ok or would the dough still affect it.
home-based-mom Contributor
I was wondering if you eat something that has touched a wheat product would you react to that. Like pizza, if i just ate the toppings would that be ok or would the dough still affect it.

If the wheat product - pizza crust or otherwise - were dog poop, would you take the topping off and eat it?

No?

Then don't eat if off the pizza crust, either.

lizard00 Enthusiast
If the wheat product - pizza crust or otherwise - were dog poop, would you take the topping off and eat it?

No?

Then don't eat if off the pizza crust, either.

I am SOOO going to steal that to help other people understand!!! You just made my entire night, that was hilarious; but a very simple way to describe it. B)

No, there is no way I would eat pizza toppings off of a pizza. In the very beginning, I think I did that once. It just wasn't good... But we all make mistakes and learn and go on. One thing you can figure though, people on this forum have been there, so their advice is usually spot on. ;)


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



Celiac.com Sponsor (A8-M):



lpellegr Collaborator

I read a great reply a few years back from someone whose friends couldn't understand why she couldn't just eat the toppings off the pizza. She took a slice of pizza, sprinkled it with Comet cleanser, then very carefully scraped off all the toppings and cleanser and offered it to her friends, because now it was "okay". They got the message. No, don't eat anything that has touched nasssty filthy wheat. One crumb can make you miserable.

emcmaster Collaborator

You need to think of gluten as anthrax. You wouldn't touch anthrax and then make yourself a sandwich without carefully scrubbing your hands, nor would you eat something anthrax had touched.

Gluten is THAT poisonous to us.

munchkinette Collaborator

I have tried, and I've been sorry. I picked pizza topping off the pizza right after I went gluten-free, so I wasn't sensitive enough to notice back then. NOW I'm just too sensitive. I will not eat food "processed on shared equipment" but I will still eat "processed in the same facility" because I haven't had bad luck yet. I may have to change that.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,004
    • Most Online (within 30 mins)
      7,748

    Daffodil
    Newest Member
    Daffodil
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Wheatwacked
      Welcome @JoJo0611. That is a valid question.  Unfortunately the short answer is slim to none.  Be proactive, when the diagnosis process is completed, start GFD.  Remember also that the western diet is deficient in many nutrients that governments require fortification.  Read the side of a breakfast cereal box. Anti-tTG antibodies has superseded older serological tests It has a strong sensitivity (99%) and specificity (>90%) for identifying celiac disease. A list of symptoms linked to Celiac is below.  No one seems to be tracking it, but I suspect that those with elevated ttg, but not diagnosed with Celiac Disease, are diagnosed with celiac disease many years later or just die, misdiagnosed.  Wheat has a very significant role in our economy and society.  And it is addictive.  Anti-tTG antibodies can be elevated without gluten intake in cases of other autoimmune diseases, certain infections, and inflammatory conditions like inflammatory bowel disease. Transient increases have been observed during infections such as Epstein-Barr virus.Some autoimmune disorders including hepatitis and biliary cirrhosis, gall bladder disease. Then, at 65 they are told you have Ciliac Disease. Milk protein has been connected to elevated levels.   Except for Ireland and New Zealand where almost all dairy cows are grass fed, commercial diaries feed cows TMR Total Mixed Rations which include hay, silage, grains and concentrate, protein supplements, vitamins and minerals, byproducts and feed additives. Up to 80% of their diet is food that cannot be eaten by humans. Byproducts of cotton seeds, citrus pulp, brewer’s grains (wheat and barley, rye, malt, candy waste, bakery waste. The wheat, barley and rye become molecules in the milk protein and can trigger tTg Iga in persons suseptible to Celiac. I can drink Grass fed milk, it tastes better, like the milk the milkman delivered in the 50's.  If I drink commercial or Organic milk at bedtime I wake with indigestion.    
    • captaincrab55
      Can you please share your research about MMA acrylic containing gluten?   I comin up blank about it containing gluten.  Thanks in Advance,  Tom
    • Aretaeus Cappadocia
      I strongly recommend 2 dedicated gluten free (gluten-free) restaurants in my area (East Bay of San Francisco Bay Area) (2025) -- Life is Sweet Bakery and Café in Danville. I've been a few times with friends and tried multiple entrees and salads. All very good and worth having again. I've also tried a number of their bakery goods. All extremely good (not just "good for gluten-free"). https://lifeissweetbakeryandcafe.com/ -- Kitara Kitchen in Albany (they have additional locations). I've been once and had the "Buritto Bowl". Six individual items plus a sauce. Outstanding. Not just "for gluten-free", but outstanding in its own right. Vibrant flavors, great textures. I can't wait to go back. https://www.kitava.com/location/kitava-albany/  
    • Martha Mitchell
      I'm 67 and have been celiac for 17yrs. I had cataract surgery and they put a gluten lens in my eye. Through a lot of research, I found out about MMA acrylic...it contains gluten. It took 6 months for me to find a DR that would remove it and replace it with a gluten-free lens . I have lost some vision in that eye because of it . I also go to a prosthodontist instead of a regular dentist because they are specialized. He has made me a night guard and a few retainers with no issues... where my regular dentist didn't care. I have really bad reactions to gluten and I'm extremely sensitive, even to CC. I have done so much research on gluten-free issues because of these Drs that just don't care. Gluten is in almost everything shampoo, lotion, food, spices, acrylic, medication even communion wafers! All of my Drs know and believe me I remind them often.... welcome to my world!
    • trents
      If this applies geographically, in the U.K., physicians will often declare a diagnosis of celiac disease based on the TTG-IGA antibody blood test alone if the score is 10x normal or greater, which your score is. There is very little chance the endoscopy/biopsy will contradict the antibody blood test. 
×
×
  • 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.