Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      130,245
    • Most Online (within 30 mins)
      7,748
    Kathleen weber
    Newest Member
    Kathleen weber
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Hypothetical question about antibodies

      By Scott Adams · Posted

      No, I would not say this at all. If you were diagnosed with celiac disease and were gluten-free for a while, you could have gone into remission. Everyone's body is different, and some celiacs may be able to get regular contamination and not end up with damaged villi and positive antibody tests, while others who ingest tiny amounts will relapse and have full blown symptoms and flattened villi.  Only a full gluten challenge would reveal where you are at this point. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      Inflammation and Menier’s disease link?

      By Scott Adams · Posted

      The most common nutrient deficiencies associated with celiac disease that may lead to testing for the condition include iron, vitamin D, folate (vitamin B9), vitamin B12, calcium, zinc, and magnesium.  Unfortunately many doctors, including my own doctor at the time, don't do extensive follow up testing for a broad range of nutrient deficiencies, nor recommend that those just diagnosed with celiac disease take a broad spectrum vitamin/mineral supplement, which would greatly benefit most, if not all, newly diagnosed celiacs.      
    • Pablohoyasaxa
      Is it common to develop a wheat allergy in addition to Celiac Disease?

      By Pablohoyasaxa · Posted

      Great  post. The skin issue can be intolerable. I have been taking niacinamide for the past month and have improved with respect to the blistering lesions. 
    • knitty kitty
      Is it common to develop a wheat allergy in addition to Celiac Disease?

      By knitty kitty · Posted

      I've found taking Niacin Vitamin B 3 in the form that causes flushing (nicotinic acid) helps immensely to clear my skin.  The flushing is harmless and goes away the longer Niacin is taken.  The flushing (vasodilation in the skin) helps the body get rid of the tTg 3 IgA antibodies that cause the blisters.  TTg 2 IgA antibodies are found in the blood and are measured in diagnostic testing for Celiac.  People with Dermatitis Herpetiformis make tTg 3 as well as tTg 2 antibodies.  Niacin Vitamin B3 in the non flushing form niacinamide also works without the flushing, but takes a bit longer.   I also avoid foods containing high levels of iodine because iodine activates the tTg 3 IgA antibodies to become more active and make more blisters.  I avoid kelp (nori, seaweed) and crustaceans,  eggs, dairy products, and iodized table salt.   Niacinamide and Nicotinic acid are water soluble and harmless.  I'd much rather take Niacin than Dapsone with scary side effects.  
    • meghanf
      Airbourne products in same living house hold .

      By meghanf · Posted

      We have a gluten-free household. It's the least stressful option. No one else in my family has Celiac, but they are all extremely supportive. We don't even have Play-doh for this kids.
×
×
  • Create New...