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I Didn't Realize Some People Cant Be Around Gluten

Raynee

By Raynee
in Coping with Celiac Disease

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Raynee Rookie
Raynee
Posted

I have not been dx yet but have many many symptoms for years. I see a doctor next week so I have been browsing the website. I did not realize that some people can't even have gluten in their kitchen. If I do have it and tell my husband that he will think I am nuts. Is this in rare cases?????????

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Gemini Experienced
Gemini
Posted
I have not been dx yet but have many many symptoms for years. I see a doctor next week so I have been browsing the website. I did not realize that some people can't even have gluten in their kitchen. If I do have it and tell my husband that he will think I am nuts. Is this in rare cases?????????

Welcome! Anyone with Celiac Disease can most certainly have gluten in their kitchens and be around it. It is a matter of choice, not necessity. However, if there are small children in the house, it may be difficult to train them in the aspects of avoiding cross contamination so many CHOOSE to go completely gluten-free so they won't come into close, personal contact from gluten that their kids may have left around unknowingly. You have to ingest gluten in order to spark an autoimmune reaction.

My husband is a non Celiac and has his own stash of food in our pantry. We do not segregate anything but make sure it is properly wrapped to avoid crumbs getting everywhere. With a few small lessons in CC and always being aware, we have successfully managed to have a mixed household without any problems for me. We have no children so it's easier for us. There is a learning curve to being gluten-free successfully but it can be done without a major upheaval.

Raynee Rookie
Raynee
Posted
  • Author
Welcome! Anyone with Celiac Disease can most certainly have gluten in their kitchens and be around it. It is a matter of choice, not necessity. However, if there are small children in the house, it may be difficult to train them in the aspects of avoiding cross contamination so many CHOOSE to go completely gluten-free so they won't come into close, personal contact from gluten that their kids may have left around unknowingly. You have to ingest gluten in order to spark an autoimmune reaction.

My husband is a non Celiac and has his own stash of food in our pantry. We do not segregate anything but make sure it is properly wrapped to avoid crumbs getting everywhere. With a few small lessons in CC and always being aware, we have successfully managed to have a mixed household without any problems for me. We have no children so it's easier for us. There is a learning curve to being gluten-free successfully but it can be done without a major upheaval.

Thank you for your reply and what a relief if I do have it. Deep down I think I do. I haven't mentioned to my husband what I think I have he just knows I am going to the doctor next week. I don't think he realizes the misery I have been in and I have had so many strange illnesses with no answers that he will think I am nuts anyway unless the doctor flat says it.

ang1e0251 Contributor
ang1e0251
Posted

Some folks are just more sensitive than others. I also mantain a mixed household with just my DH and I. I can appreciate the problems with children though. It may help you to relate to your husband if he goes with you on your dr visits so he is on the same page. If he will, it would be helpful to him to read a little more about celiac disease maybe on this website.

celiac disease is a difficult concept for anyone to grasp let alone a spouse. It has to be hard to think not only do you have to change your whole lifestyle and adjust, but what your spouse does can affect you. I think any couple dealing with a serious illness faces this. The good news is celiac disease is very manegeable as far as serious diseases go. It's a diet and your husband never has to see you through chemotherapy or breast removal for this condition. He never has to lug your oxygen tank or sit through a heart transplant. He has to help you read food labels, clean up his bread crumbs and support you through social situations. That is very manageable. You'll both come through it.

mysecretcurse Contributor
mysecretcurse
Posted

You will probably be okay having it in the house if you're careful. I'd be more worried about the husband who would think you were "crazy" for having a serious health condition. <_<

I live with two gluten eating people and I just am careful. I wipe the counters a lot, make sure all pots and pans are washed extremely clean (like, 5 times in boiling water sort of clean) OR even better, use my own. I have my own cutting board but other than that, stuff like silverware and what not is never really a problem.

lizard00 Enthusiast
lizard00
Posted

We have a minimal amount of gluten in our house, too. (A big part of that is that I have a 4 yr old who is as messy as a regular four yr old boy) It's easier to contain crumbs and such that way. We have regular bread, cheerios and sometimes goldfish. Occasionally, my husband will buy frozen pancakes (YUCK!!) and cook them in the oven on foil.

I do not, however, have wheat flour in my house. I don't make things that have wheat in them because I do get reactions from inhaling wheat flour. This has been studied and there is an article, on this site I believe, discussing the problems with celiacs inhaling wheat flour. I also refuse to make anything that I can't eat. Can you blame me :P

While I don't like to touch bread, being in it's presence doesn't make me sick.

ranger Enthusiast
ranger
Posted

My non-celiac DH and I live in an almost gluten free house. Exceptions:

Sandwhich bread for his lunches. But sandwiches are made in one part of the counter on a plate.

Individually wrapped snacks for his lunch.

An occasional frozen pizza for him.

Other than those, I cook everything gluten free, and he enjoys our meals. It took me awhile to relearn cooking (especially baking) but I've gotten the hang of it. It helped that I always was a from scratch cook, and a lot of meals are gluten free naturally. But, no flour in our house.

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    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
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      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
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