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Glutening Description

gabby

By gabby
in Coping with Celiac Disease

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gabby Enthusiast
gabby
Posted

:lol::unsure:;)

People often ask me "what happens if you have a bit of gluten?" I am never quite able to explain clearly what happens. So today, while I am in the midst of a pretty bad glutening (accidental), I thought I'd write down a good description of what it is like to be glutened. Please feel free to reprint this description on little pamphlets which you can carry with you and handout to people who think that maybe it is just a bit of stomach upset, or nothing much to really worry about.

Imagine taking a watermelon-sized cactus branch that has a rather large hornets nest inside of it. Swallow the branch and hornets nest whole. While that digests, go to the nearest busy intersection and lie down on the road. When you

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JNBunnie1 Community Regular
JNBunnie1
Posted
:lol::unsure:;)

People often ask me "what happens if you have a bit of gluten?" I am never quite able to explain clearly what happens. So today, while I am in the midst of a pretty bad glutening (accidental), I thought I'd write down a good description of what it is like to be glutened. Please feel free to reprint this description on little pamphlets which you can carry with you and handout to people who think that maybe it is just a bit of stomach upset, or nothing much to really worry about.

Imagine taking a watermelon-sized cactus branch that has a rather large hornets nest inside of it. Swallow the branch and hornets nest whole. While that digests, go to the nearest busy intersection and lie down on the road. When you

dekefish Newbie
dekefish
Posted

sounds about right

kschauer Rookie
kschauer
Posted
sounds about right

I got on here today because I'm experiencing my first accidental gluten in several months. I'd say that sums it up pretty well.

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    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      Many thanks!
    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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