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

Is Gluten Free Really Possible

swilliams

Recommended Posts

swilliams Newbie
swilliams
Posted

I have been diagnosed for two years and have been on a "gluten free" diet. But my issue is really cross contamination.

I have a family and my job requires me to purchase catering I don't live in a cave and even though I eat gluten free I am having issues with bloating, diarrhea, joint pains, and weight gain.

I have been to specialists, doctors and dieticians. It is my understanding even if you get a little gluten then you can still have the side effects.

So I am just in a quandary of what to do. I just want to give up!

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

Celiac.com Sponsor (A8-M):


leadmeastray88 Contributor
leadmeastray88
Posted
I have been diagnosed for two years and have been on a "gluten free" diet. But my issue is really cross contamination.

I have a family and my job requires me to purchase catering I don't live in a cave and even though I eat gluten free I am having issues with bloating, diarrhea, joint pains, and weight gain.

I have been to specialists, doctors and dieticians. It is my understanding even if you get a little gluten then you can still have the side effects.

So I am just in a quandary of what to do. I just want to give up!

Don't give up!

I, like you, am still living with my family and have recently started a gluten free diet. I am the only one in my house who is eating gluten free and although I have an extremely supportive mother who has been nothing short of extraordinary through this whole thing, the fact is, food that contains gluten is still being prepared in the same pots/pans/colanders with spoons/spatulas etc. I realize how important it is to avoid cc but when you're a university student like me and the spending cash is low, the last thing you want to do is ask your mother to replace everything she has in the kitchen. I know she's trying and she's been doing an awesome job but its a learning process for all of us, not just me. Just know you're not alone!

Also make sure you're not getting hidden gluten from any products other than food - toothpaste, shampoo, cosmetics (wasn't sure if you're female or not) They have an amazing line of cosmetics at afterglow.com that are all gluten free!

I know this was probably not much help, but maybe try and talk to your family about the importance of cc and the effects it has on you. I hope you feel better soon. Take care, and good luck!

-Kim

jayhawkmom Enthusiast
jayhawkmom
Posted

It is possible. It's not easy... but it is possible.

My daughter and I are gluten free. My husband and two sons are not.

Here's a few things I've learned.

When making dinners... always prepare the gluten free foods first. I'm thinking specifically of pasta since I made both regular and gluten-free for my kids the other night. If I don't happen to have two pans available, I always make ours first, that minimizes the chances of cc.

When making sandwiches or anything like that... I always put wax paper down under our bread. That way, if anyone else made a sandwich or had crackers on the counter... or anything like that, (assuming the counter appears to be clean, LOL!) I won't have to worry about CC.

I have separate containers to store leftovers. All the containers for our food are marked with sharpies... with a simple "gluten-free" on the bottom of the container, and the lid.

Gosh, my mind is going blank now. I know there are a million other "hints" out there. Hopefully others will jump in with theirs. =)

cmom Contributor
cmom
Posted

I don't believe it is possible to be 100% gluten-free. 96%, maybe. It is impossible to prevent coming into contact with gluten all of the time. We do the best we can to avoid obvious gluten situations, but we can never know who has touched things before us and what was on their hands. Nor, what may have happened at the manufacturer of a product, even if it is supposed to be gluten free. Don't give up...stay vigilant. We continue to fight the good fight! :huh:

Archived

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

Go to topic listing

  • 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. Lkg5
      - Lkg5 replied to Charlie1946's topic in Related Issues & Disorders
      44

      Severe severe mouth pain

      My sebaceous hyperplasia and thrush disappeared when I stopped all dairy.
    2. Lkg5
      - Lkg5 commented on Scott Adams's article in Diagnosis, Testing & Treatment
      1

      Rapid Diagnosis of Celiac Disease Using Blood-Based Infrared Spectroscopy and Deep Learning

      Wow!!! 😂
    3. Charlie1946
      - Charlie1946 replied to Charlie1946's topic in Related Issues & Disorders
      44

      Severe severe mouth pain

      @knitty kitty Thank you so much for all that information! I will be sure to check it out and ask my doctor. I am just at a loss, I am on my 2nd round of miracle mouthwash and I brush and scrape my tongue and (sorry this is gross) it's still coated in the middle
    4. Aretaeus Cappadocia
      - Aretaeus Cappadocia posted a topic in Gluten-Free Foods, Products, Shopping & Medications
      0

      Brown Rice Vinegar (organic) from Eden Foods is likely gluten free

      Traditional brown rice vinegars are made by fermenting brown rice and water with koji (Kōji 麹). The gluten risk comes from the method of preparing the koji: rice, wheat or barley may be used. Regardless of the starting grain, "koji" typically will be listed as an ingredient, and that term alone does not indicate gluten status. I called Eden Foods re...
    5. Scott Adams
      - Scott Adams replied to wellthatsfun's topic in Gluten-Free Recipes & Cooking Tips
      1

      heaps of hope!

      Your post nails the practical reality of living well with a celiac diagnosis. The shift from feeling restricted to discovering a new world of cooking—whether through a supportive partner making gluten-free spanakopita and gravy, or learning to cook for yourself—is exactly how many people find their footing. It turns a medical necessity into a chance to bui...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,097
    • Most Online (within 30 mins)
      7,748
    Hana B
    Newest Member
    Hana B
    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

    • Lkg5
      Severe severe mouth pain

      By Lkg5 · Posted

      My sebaceous hyperplasia and thrush disappeared when I stopped all dairy.
    • Charlie1946
      Severe severe mouth pain

      By Charlie1946 · Posted

      @knitty kitty Thank you so much for all that information! I will be sure to check it out and ask my doctor.  I am just at a loss, I am on my 2nd round of miracle mouthwash and I brush and scrape my tongue and (sorry this is gross) it's still coated in the middle 
    • Aretaeus Cappadocia
      Brown Rice Vinegar (organic) from Eden Foods is likely gluten free

      By Aretaeus Cappadocia · Posted

      Traditional brown rice vinegars are made by fermenting brown rice and water with koji (Kōji 麹). The gluten risk comes from the method of preparing the koji: rice, wheat or barley may be used. Regardless of the starting grain, "koji" typically will be listed as an ingredient, and that term alone does not indicate gluten status. I called Eden Foods regarding their product "Organic Brown Rice Vinegar" (product of Japan) to ask how their product is made. They gave me a clear answer that they >do< use rice and they >do not< use wheat or barley in preparing their koji. FWIW, the product itself does not contain any labeling about gluten, gluten risk, or gluten safety. Based on Eden's statement, I am going to trust that this product is gluten safe and use it.
    • Scott Adams
      heaps of hope!

      By Scott Adams · Posted

      Your post nails the practical reality of living well with a celiac diagnosis. The shift from feeling restricted to discovering a new world of cooking—whether through a supportive partner making gluten-free spanakopita and gravy, or learning to cook for yourself—is exactly how many people find their footing. It turns a medical necessity into a chance to build kitchen skills, eat more whole foods, and actually enjoy the process. Your point that the basics—knife skills, food safety, and experimenting with spices—are all you really need is solid, helpful advice. It’s a good reminder that the diagnosis, while a pain, doesn’t have to stop you from eating well or having fun with food.
    • Scott Adams
      Fruits & Veggies

      By Scott Adams · Posted

      You are experiencing a remarkable recovery by addressing core nutrient deficiencies, yet you've uncovered a deeper, lifelong intolerance to fruits and vegetables that appears to be a distinct issue from celiac disease. Your experience points strongly toward a separate condition, likely Oral Allergy Syndrome (OAS) or a non-IgE food intolerance, such as salicylate or histamine intolerance. The instant burning, heart palpitations, and anxiety you describe are classic systemic reactions to food chemicals, not typical celiac reactions. It makes perfect sense that your body rejected these foods from birth; the gagging was likely a neurological reflex to a perceived toxin. Now that your gut has healed, you're feeling the inflammatory response internally instead. The path forward involves targeted elimination: try cooking fruits and vegetables (which often breaks down the problematic proteins/chemicals), focus on low-histamine and low-salicylate options (e.g., peeled pears, zucchini), and consider working with an allergist or dietitian specializing in food chemical intolerances. 
×
×
  • 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.