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

Simple Cross Contamination Really That Big A Problem?

loxleynew

Recommended Posts

loxleynew Apprentice
loxleynew
Posted

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?

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

Celiac.com Sponsor (A8-M):


RiceGuy Collaborator
RiceGuy
Posted

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 Apprentice
loxleynew
Posted
  • Author
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 Enthusiast
Mother of Jibril
Posted

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 :angry: )... 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 Rookie
Dasmith
Posted
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 Enthusiast
MaryJones2
Posted

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 Explorer
Amber M
Posted
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.

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

Celiac.com Sponsor (A8-M):


happygirl Collaborator
happygirl
Posted
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.

:lol::lol::lol:

(I thought that too)

Tallforagirl Rookie
Tallforagirl
Posted

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 Enthusiast
Gentleheart
Posted
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 Rising Star
Jestgar
Posted
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.

:lol::lol::lol:

(I thought that too)

:lol: :lol: :lol::ph34r: me too

climbmtwhitney Apprentice
climbmtwhitney
Posted

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? :angry: ) 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 Explorer
Amber M
Posted
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? :angry: ) 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 Collaborator
happygirl
Posted

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 Explorer
Amber M
Posted
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 Rising Star
debmidge
Posted
:lol::lol::lol:

(I thought that too)

Us too! Then we learned the hard way!

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,963
    • Most Online (within 30 mins)
      7,748
    AlissaW
    Newest Member
    AlissaW
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Does anyone here also have Afib

      By Scott Adams · Posted

      If black seed oil is working for his Afib, stick to it, but if not, I can say that ablation therapy is no big deal--my mother was out of the procedure in about 1 hour and went home that evening, and had zero negative effects from the treatment. PS - I would recommend that your husband get an Apple watch to monitor his Afib--there is an app and it will take readings 24/7 and give reports on how much of the time he's in it. Actual data like this should be what should guide his treatment.
    • Jacki Espo
      Covid caused reoccurrence of DH without eating gluten

      By Jacki Espo · Posted

      This happened to me as well. What’s weirder is that within a couple hours of taking paxlovid it subsided. I thought maybe I got glutened but after reading your post not so sure. 
    • Mari
      New Celiac Mama in My 30s

      By Mari · Posted

      Hi Tiffany. Thank you for writing your dituation and  circumstancesin such detail and so well writte, too. I particularly noticed what you wrote about brain for and feeling like your brain is swelling and I know from my own experiences that's how it feel and your brain really does swell and you get migraines.    Way back when I was in my 20s I read a book by 2 MD allergist and they described their patient who came in complaining that her brain, inside her cranium, was swelling  and it happened when she smelled a certain chemical she used in her home. She kept coming back and insisting her brain actually swelled in her head. The Drs couldn't explain this problem so they, with her permission, performed an operation where they made a small opening through her cranium, exposed her to the chemical then watched as she brain did swell into the opening. The DRs were amazed but then were able to advise her to avoid chemicals that made her brain swell. I remember that because I occasionally had brain fog then but it was not a serious problem. I also realized that I was becoming more sensitive to chemicals I used in my work in medical laboratories. By my mid forties the brain fog and chemicals forced me to leave my  profession and move to a rural area with little pollution. I did not have migraines. I was told a little later that I had a more porous blood brain barrier than other people. Chemicals in the air would go up into my sinused and leak through the blood brain barrier into my brain. We have 2 arteries  in our neck that carry blood with the nutrients and oxygen into the brain. To remove the fluids and used blood from the brain there are only capillaries and no large veins to carry it away so all those fluids ooze out much more slowly than they came in and since the small capillaries can't take care of extra fluid it results in swelling in the face, especially around the eyes. My blood flow into my brain is different from most other people as I have an arterial ischema, adefectiveartery on one side.   I have to go forward about 20 or more years when I learned that I had glaucoma, an eye problem that causes blindness and more years until I learned I had celiac disease.  The eye Dr described my glaucoma as a very slow loss of vision that I wouldn't  notice until had noticeable loss of sight.  I could have my eye pressure checked regularly or it would be best to have the cataracts removed from both eyes. I kept putting off the surgery then just overnight lost most of the vision in my left eye. I thought at the I had been exposed to some chemical and found out a little later the person who livedbehind me was using some chemicals to build kayaks in a shed behind my house. I did not realize the signifance  of this until I started having appointments with a Dr. in a new building. New buildings give me brain fog, loss of balance and other problems I know about this time I experienced visual disturbances very similar to those experienced by people with migraines. I looked further online and read that people with glaucoma can suffer rapid loss of sight if they have silent migraines (no headache). The remedy for migraines is to identify and avoid the triggers. I already know most of my triggers - aromatic chemicals, some cleaning materials, gasoline and exhaust and mold toxins. I am very careful about using cleaning agents using mostly borax and baking powder. Anything that has any fragrance or smell I avoid. There is one brand of dishwashing detergent that I can use and several brands of  scouring powder. I hope you find some of this helpful and useful. I have not seen any evidence that Celiac Disease is involved with migraines or glaucoma. Please come back if you have questions or if what I wrote doesn't make senseto you. We sometimes haveto learn by experience and finding out why we have some problems. Take care.       The report did not mention migraines. 
    • Mari
      My only proof

      By Mari · Posted

      Hi Jmartes71 That is so much like my story! You probably know where Laytonville is and that's where I was living just before my 60th birthday when the new Dr. suggested I could have Celiacs. I didn't go on a gluten challange diet before having the Celiac panel blood test drawn. The results came back as equivical as one antibody level was very high but another, tissue transaminasewas normal. Itdid show I was  allergic to cows milk and I think hot peppers. I immediately went gluten free but did not go in for an endoscopy. I found an online lab online that would do the test to show if I had a main celiac gene (enterolab.com). The report came back that I had inherited a main celiac gene, DQ8, from one parent and a D!6 from the other parent. That combination is knows to sym[tons of celiac worse than just inheriting one main celiac gene. With my version of celiac disease I was mostly constipated but after going gluten-free I would have diarrhea the few times I was glutened either by cross contamination or eating some food containing gluten. I have stayed gluten-free for almost 20 years now and knew within a few days that it was right for me although my recovery has been slow.   When I go to see a  medical provide and tell them I have celiacs they don't believe me. The same when I tell them that I carry a main celiac gene, the DQ8. It is only when I tell them that I get diarrhea after eating gluten that they realize that I might have celiac disease. Then they will order th Vitamin B12 and D3 that I need to monitor as my B12 levels can go down very fast if I'm not taking enough of it. Medical providers haven't been much help in my recovery. They are not well trained in this problem. I really hope this helps ypu. Take care.      
    • knitty kitty
      Does anyone here also have Afib

      By knitty kitty · Posted

      Fascinating.
×
×
  • 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.