Simple Cross Contamination Really That Big A Problem?

[loxleynew]

So as title says, does something as simple as one particle getting onto gluten free bread make that much of a difference? Say if you use the same toaster. Also Id like to say i'm not celiac, just gluten intolerant/sensitive. Ive been feeling a little better since going gluten free, but something like one particle of gluten possibly getting onto my bread in a toaster seems ridiculous.

Is this more for celiac disease people? Or people with severe reactions? I know the whole thing about it messing up your intestines and still damaging you, but since i'm not celiac I don't really have to worry about that, mainly just symptoms?

[RiceGuy]

Yes, CC does matter. You should really have a dedicated gluten-free toaster.

Also, how were you tested? I just read that some additional genes have recently been associated with Celiac. If true, there may be a lot of gluten intolerant people who are, or can become, Celiac, even though the tests they had said no.

Without the very best genetic testing (and maybe even with it), I'd never rule out the possibility of Celiac, as long as gluten bothers you. That's my opinion of course.

[loxleynew]

Yes, CC does matter. You should really have a dedicated gluten-free toaster.

Also, how were you tested? I just read that some additional genes have recently been associated with Celiac. If true, there may be a lot of gluten intolerant people who are, or can become, Celiac, even though the tests they had said no.

Without the very best genetic testing (and maybe even with it), I'd never rule out the possibility of Celiac, as long as gluten bothers you. That's my opinion of course.

Not sure if it bothers me or not. It's only been 16 days on the diet so far.

Tests that were negative:

Biopsy x2

Genetic testing DQ2 + 8

Gliadin IGA

Transglutimase (sp?)

Test that was positive

Gliadin IGG

So you might see why I am skeptical ;P

[Mother of Jibril]

There is a reason celiacs are told to be very cautious with things like toasters... because you can be damaging your intestines without any obvious symptoms. Damage can lead to more and more serious problems... like cancer.

That being said... gluten can damage other parts of your body too. Is it better to have "just" gluten intolerance that attacks your thyroid, or your liver, or your central nervous system? I also noticed that after two months on the gluten-free diet, I started getting an itchy rash. In order to get rid of it I had to stop eating at restaurants and cut 99% of processed foods out of my diet. A few days ago I contaminated myself with chocolate "processed in the same facility as wheat" (a brand I usually don't get... I forgot to check )... and the rash is back.

I was skeptical about cross-contamination when I first heard about it. However... my body has made a BELIEVER out of me. These days I wouldn't even think about sharing a toaster!

[Dasmith]

So as title says, does something as simple as one particle getting onto gluten free bread make that much of a difference? Say if you use the same toaster. Also Id like to say i'm not celiac, just gluten intolerant/sensitive. Ive been feeling a little better since going gluten free, but something like one particle of gluten possibly getting onto my bread in a toaster seems ridiculous.

Is this more for celiac disease people? Or people with severe reactions? I know the whole thing about it messing up your intestines and still damaging you, but since i'm not celiac I don't really have to worry about that, mainly just symptoms?

LOL I was asking the same thing when I found out I had celiac disease (Jan 9th, 09). I was thinking ...please this is ridiculous...they must be being dramatic.

Well I was WRONG....lol I make a gluten free english muffin in the toast oven my husband uses and not even halfway through eating it I was hit with horrible D and it lasted at least 36 hours.

Needless to say...I will never use that toaster oven again...and it may seem ridiculous but it isn't. Better to be safe then sorry.

[MaryJones2]

This is an excellent Open Original Shared Link. Here is an important excerpt from the interview:

For all of them the basic [treatment] is a gluten-free diet. But the rules of engagement are different for where you are on the spectrum. That is why a proper diagnosis is extremely important. Celiac disease is an all-or-none proposition. If you go on a 99.9 percent gluten-free diet, that 0.1 percent is perceived by the immune system as something dangerous there. It can't distinguish between a crumb and an entire bread loaf. It's a different story with gluten sensitivity and allergy. Some people can't tolerate a crumb, and others have a threshold that is such that you can tolerate a piece of pizza.

Everyone is different and there is no right answer here except celiacs should avoid all gluten exposure. Beyond that, it's really up to you and what your body tells you. Best of luck to you all!

[Amber M]

LOL I was asking the same thing when I found out I had celiac disease (Jan 9th, 09). I was thinking ...please this is ridiculous...they must be being dramatic.

Well I was WRONG....lol I make a gluten free english muffin in the toast oven my husband uses and not even halfway through eating it I was hit with horrible D and it lasted at least 36 hours.

Needless to say...I will never use that toaster oven again...and it may seem ridiculous but it isn't. Better to be safe then sorry.

I agree, I was skeptical at that information too for awhile. I have been 6 months gluten free and have had several attacks from cross-contamination. Hard to believe, I know, but it is so with most of us. I do not have celiac, but have severe gluten sensitivity with many nuerological symptoms. The best thing I have read besides all of the information from the people themselves here on the forum, is "The Gluten Connection." Gluten sensitivity can lead to celiacs which is the damage to the intestines. The gluten sensitivity is still very serious, just ask me, who could hardly walk without falling 6 months ago. The lower colon can be more affected with the sensitivity. (which is my case)

Your body will tell you pretty quickly usually.

[happygirl]

LOL I was asking the same thing when I found out I had celiac disease (Jan 9th, 09). I was thinking ...please this is ridiculous...they must be being dramatic.

(I thought that too)

[Tallforagirl]

It's my understanding that if you're gluten intolerant, it's more a question of symptoms, so wouldn't it follow that if a small crumb doesn't give you any symptoms, then you don't need to worry about consuming very small amounts?

If you're Celiac, then you do have to worry about small amounts of CC, because of the autoimmune nature of the condition, which means that any reaction is self-perpetuating (a "snowball" effect).

[Gentleheart]

I do not have celiac, but have severe gluten sensitivity with many nuerological symptoms. The best thing I have read besides all of the information from the people themselves here on the forum, is "The Gluten Connection."

I just ordered that book and was wondering if it was going to be worth the money. Now I'm excited to get it! Thanks!

[Jestgar]

LOL I was asking the same thing when I found out I had celiac disease (Jan 9th, 09). I was thinking ...please this is ridiculous...they must be being dramatic.

se that toaster oven again...and it may seem ridiculous but it isn't. Better to be safe then sorry.

(I thought that too)

:lol: me too

[climbmtwhitney]

I think I'm getting even more sensitive if that's even possible. I got glutened Tuesday night from taking a sip of my husbands soda. I accidentally picked up the wrong glass on my way up to bed & took just a single drink. Well, dh comes running after me and tells me that I took his soda and that he just ate a bunch of whole grain crackers. At first he was like "you're welcome" when he told me I had his glass. (Nice, huh? ) But, after seeing me sick the next day he felt terrible and threw out the rest of the crackers. Now I can happily say there's NO gluten in the house! Whew. Actually, I worried more that my dd might accidentally grab his water bottle or something. Just glad it was me and not her.

Jill

[Amber M]

I think I'm getting even more sensitive if that's even possible. I got glutened Tuesday night from taking a sip of my husbands soda. I accidentally picked up the wrong glass on my way up to bed & took just a single drink. Well, dh comes running after me and tells me that I took his soda and that he just ate a bunch of whole grain crackers. At first he was like "you're welcome" when he told me I had his glass. (Nice, huh? ) But, after seeing me sick the next day he felt terrible and threw out the rest of the crackers. Now I can happily say there's NO gluten in the house! Whew. Actually, I worried more that my dd might accidentally grab his water bottle or something. Just glad it was me and not her.

Jill

I don't know if it's that we get more sensitive or that we are getting to feeling better and then suddenly we notice the quick reaction because our bodies were on track and then not when we eat gluten and get sick right away. I have wondered about this too.

[happygirl]

Some people with Celiac don't react to tiny amounts. Some do.

Some with non-Celiac gluten intolerance don't react to tiny amounts. Some do.

Unfortunately, its not a one-size-fits-all answer, especially since we know so little about non-Celiac gluten sensitivity.

[Amber M]

It's my understanding that if you're gluten intolerant, it's more a question of symptoms, so wouldn't it follow that if a small crumb doesn't give you any symptoms, then you don't need to worry about consuming very small amounts?

If you're Celiac, then you do have to worry about small amounts of CC, because of the autoimmune nature of the condition, which means that any reaction is self-perpetuating (a "snowball" effect).

I have read in more than one place, many, that the gluten sesitivity is an autoimmune reaction too. It can attack the cerabelum area of the base of the brain (gluten ataxia-I have). The wheat allergy may be different, I don't totally recall what I read on that. Many people do not understand this. "The gluten Connection" is a great explainer as well as many other articles on the issue of gluten sensitivity verses celiac.

I also read the evolution of wheat, the history of how it has been genetically messed with sooo much that the gluten content in foods today (and of course because we have sooo many processed foods) is so much greater than it was years ago, we have been OD ed on the stuff compared to our ancestors. Same with corn. No wonder were so messed up!!! I say, just eat whole organic foods at this point.....

[debmidge]

(I thought that too)

Us too! Then we learned the hard way!