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

I'm Confused

DinaB

By DinaB
in Coping with Celiac Disease

Recommended Posts

DinaB Apprentice
DinaB
Posted

Hello,

I am hoping maybe someone out there can help me. I keep reading post after post how IBS symptoms disappear after going "totally gluten free." I also recently just read another article that Gluten Intolerance is inherited, same as Celiac disease. Is this true? The reason I ask is because my mother, who is completely overweight, was dx wih a carbohydrate intolerance many years ago. I am starting to wonder if it was that or really a gluten intolerance.

Also, I use a shared microwave at work to heat up my lunch. I bring my food from home so that I know what i am putting into my body. Am I not supposed to be using the microwave for fear of CC??? Sorry for all of the dumb questions, it's just that sometimes I think I may be in denial with this whole thing and wonder why my IBS symptoms aren't clearing up. It's been 10 monhs and I really, REALLY miss eating a lot veggies...among other things.

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

Celiac.com Sponsor (A8-M):


ShayFL Enthusiast
ShayFL
Posted

Yes, you can use the microwave, but I would but a paper towel under your bowl and one on top to avoid any CC.

I looked at your "FREE" from list and it is pretty extensive. I would say that the other known baddies are "soy" and "corn".

Lisa Mentor
Lisa
Posted
Hello,

I am hoping maybe someone out there can help me. I keep reading post after post how IBS symptoms disappear after going "totally gluten free." I also recently just read another article that Gluten Intolerance is inherited, same as Celiac disease. Is this true? The reason I ask is because my mother, who is completely overweight, was dx wih a carbohydrate intolerance many years ago. I am starting to wonder if it was that or really a gluten intolerance.

Also, I use a shared microwave at work to heat up my lunch. I bring my food from home so that I know what i am putting into my body. Am I not supposed to be using the microwave for fear of CC??? Sorry for all of the dumb questions, it's just that sometimes I think I may be in denial with this whole thing and wonder why my IBS symptoms aren't clearing up. It's been 10 monhs and I really, REALLY miss eating a lot veggies...among other things.

First off, there are no dumb answers here!

With Celiac there is a inhereted disposition, with no guarantee that an offspring would have Celiac. Many people, including mine, passed the "tummy issues" down the genetic line. Only testing would tell you if it's Celiac Disease or gluten intolerance, or resolved by positive dietary response.

Using a mico in a shared office, should be an issue as long as you use something on the bottom and the top to prevent contact or splatter.

If you eliminate several things from your diet, you need to be careful to balance diet. And gluten is not always the answer to everything. Perhaps a food diary will help identify your issues.

DinaB Apprentice
DinaB
Posted
  • Author

Thanks. Only a food diary isn't the issue as I know what I am allergic to. Since being dx with IBS and Gastritis I've had to cut most vegetables (string beans, broccolli, cauliflower, brussel sprouts, corn, etc). Anything that can cause gas and will cause gas will set me off with bloating and gas. That leaves me eating he same vegetables and food day and day out. It is extremely frustrating to say the least. But yet I keep reading that symptoms virtually disappear after going gluten free, so I am wondering why mine haven't. As long as I stick to the certain foods I can have I am okay. There are days I am fine and days I am not. the problem is that the medication taken 1/2 hour before every meal really makes me sleepy. I would love to get off of it completely, but if I cut one more thing out of my diet I will literally starve to death! I just thought that maybe, somehow all gluten was not removed from my diet, but I've read where people use brand new pots/pans/utensils, etc. Would that be enough to make me sick?

Lisa Mentor
Lisa
Posted

Sure! Have you check you scratched pots and pans, shared toaster, cutting board, soaps, shampoos, lotions, meds, vitamins, lipsticks... ANTYHING that can get in or near your mouth should be examined.

Handing gluten foods for others can make you sick if you are not careful. What kind of meds are you taking?

DinaB Apprentice
DinaB
Posted
  • Author

You bring up a very good point. Yes, my Allegra, Belladonna and Zantac are all gluten free. If I were using shampoo/conditioner that had wheat in it I would know it because I would itch like crazy. However, I didn't realize that cutting boards, lipsticks, scratched pots and pans could get me sick. Is there anything I should be looking for?

kbtoyssni Contributor
kbtoyssni
Posted

Most pet food contains gluten. What about the personal care products of other people in your household? Lotions? Do you share areas at work?

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

Celiac.com Sponsor (A8-M):


missy'smom Collaborator
missy'smom
Posted

If you use cast iron or teflon coated pans that were previously used for gluten foods they can be a problem. Teflon is often best replace, scratched or not. Cast iron can be put in the oven on the cleaning cycle and thoroughly scrubbed and re-seasoned, or buy new. Other types of plain metal pans should be fine as long as they are well scrubbed. You'll need new strainers and colanders dedicated to gluten-free only as it is impossible to get all the pasta starch out of the little holes.

DinaB Apprentice
DinaB
Posted
  • Author

Thank you all for the information!

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. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

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

      @Jane02, I hear you about the kale and collard greens. I don't do dairy and must eat green leafies, too, to get sufficient calcium. I must be very careful because some calcium supplements are made from ground up crustacean shells. When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly. This is safe...
    2. Jane02
      - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

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

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency. I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently...
    3. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

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

      Hello, @Jane02, I take Naturewise D 3. It contains olive oil. Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets. Fractionated coconut oil is not the same as coconut oil used for cooking. Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the...
    4. Scott Adams
      0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

      until
      Hello! Join me and treat yourself to a four-day, three-night restorative gluten-free retreat in a peaceful, private coastal retreat setting near Penobscot Bay in Maine. Dates: April 10-13, 2026 Enjoy engaging classes...
    5. Scott Adams
      - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

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

      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.
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,327
    • Most Online (within 30 mins)
      7,748
    dnamutant
    Newest Member
    dnamutant
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

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

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      Hello, @Jane02,  I take Naturewise D 3.  It contains olive oil.   Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets.  Fractionated coconut oil is not the same as coconut oil used for cooking.  Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the jar, and thus may be irritating to the digestive system. I avoid supplements made with soy because many people with Celiac Disease also react to soy.  Mixed tocopherols, an ingredient in Thornes Vitamin D, may be sourced from soy oil.  Kirkland's has soy on its ingredient list. I avoid things that might contain or be exposed to crustaceans, like Metagenics says on its label.  I have a crustacean/shellfish/fish allergy.  I like Life Extension Bioactive Complete B Complex.  I take additional Thiamine B 1 in the form Benfotiamine which helps the intestines heal, Life Extension MegaBenfotiamine. Thiamine is needed to activate Vitamin D.   Low thiamine can make one feel like they are getting glutened after a meal containing lots of simple carbohydrates like white rice, or processed gluten free foods like cookies and pasta.   It's rare to have a single vitamin deficiency.  The water soluble B Complex vitamins should be supplemented together with additional Thiamine in the form Benfotiamine and Thiamine TTFD (tetrahydrofurfuryl disulfide) to correct subclinical deficiencies that don't show up on blood tests.  These are subclinical deficiencies within organs and tissues.  Blood is a transportation system.  The body will deplete tissues and organs in order to keep a supply of thiamine in the bloodstream going to the brain and heart.   If you're low in Vitamin D, you may well be low in other fat soluble vitamins like Vitamin A and Vitamin K. Have you seen a dietician?
    • 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.
×
×
  • 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.