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Honestly Glad To Finally Understand What's Up

jensey

By jensey
in Coping with Celiac Disease

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jensey Apprentice
jensey
Posted

I have been diagnosed by my blood work, "D" (we'll say digestive issues if you don't get the D)for over a year and a half,general intolerance to many foods, and my Pops finally getting tested with positive results for both genes related to the disease.

Pops is a vegetarian who now is not only allergic to dairy but to soy as well. When I thought it through, before positive results from his GI specialist I considered that long term avoidance of being diagnosed and continuing on a limited diet as he and I like to do one could develop as he has allergies to that which sustained us for a long time. I AM GRATEFUL I know what the issue is, that is certain! I have ease and understanding knowing why everything I based my eating patterns on created discomfort. I am also grateful that I will have to live my life eating in a clean manner.

While the awareness makes me understand and settled, I still am so uncertain about so many aspects of the disease that it is unsettling. I have stated in other posts that I work in an essentially scratch bakery (scratch bakery for about 4 years), and have been in the industry for 21 years. I am excited to learn and teach others about the process of living gluten free.

I am however still unclear, as I think many are, about what repercussions may arise by working in a flour filled environment. Regarding that I still have what I perceive to be unrealistic hope that I will be able to manage a full service scratch bakery and maintain my digestive health. I am doing my part with regards to my diet and have been gluten free DIET WISE for over 12 days and have seen some relief but the "D" is still everyday. It is less severe than before, but none the less still present. WHA WHA WHA WOE IS ME is not exactly where I am but I FEEL it sometimes. I never SHOW that part to anyone. I am so strong willed that I have in my head that I will be the one that finds a way to work around flour and have a healthy digestive system, however every day that passes and every day that it remains "just not EXPLOSIVE" leads me to consider that while I have an issue that is completely treatable I may have one that inhibits my ability to do my job and live well.

FRIKKING ROLLER COASTER! I am smart, relatively young and positive enough to get through this but I am a head strong person who probably in denial about what must be the next step. I JUST bought a house. Well closing on it soon and I am the only income WHA WHA WHA...SOrry. I don't want a pity party. I think I just want someone to say FLAT OUT "YOUR JOB WILL NOT WORK GIVEN YOUR CONDITION IN THE LONG RUN". My doc says lets see what the blood results show in 3-6 months. My company is small and will be growing in the next 8-14 months so I kind of have to throw my hat in the ring soon or I don't know.

I think I am just doing a lot of venting, for that I apologize, but I have to get it out of my head. Thanks.

I really am GRATEFUL to be able to piece all the past digestive issues together and make sense of it all, it does ease the burden, REALLY! It's just new that's all. I will be fine...I know I will.

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Takala Enthusiast
Takala
Posted

I see a gluten free bakery in your future.

GlutenGuy36 Contributor
GlutenGuy36
Posted

Hello,

I can see that you are very determined. I guess it all boils down to how sensitive you are to gluten. Some are more sensitive than others. I would have to say that sooner or later the chances are from being around it at work for 8 to 10 hrs a day that you will eventually ingest some accidentally.

I use to Manage a Pizza place and I can remember when making the dough and adding the flour in to the mixer all the flour particulates floating in the air. If you inhale those or breathe through your mouth and they find their way to your digestive system you are asking for trouble.

I know you have your own bakery but what about changing it to a gluten free one? I'm sure you would have lots of loyal customers that would love to know they could come and get some "safe" bakery goods from someone who knows what they are doing. I know that is a big decision and I hope everything works for you.

-ted-

jensey Apprentice
jensey
Posted
  • Author

Ted,

Thanks for your input you are the first person who has some first hand knowledge about which I speak. I don't OWN my own bakery, but I run one for a GREAT company that I am grateful to work for. I have indeed, since being diagnosed, found myself in situations where I have had flour inadvertently fly in my face. In the healing stage I am being fairly cautious, but I wonder if my cautiousness is on the verge of paranoia. That being said I recognize that I have little reference to call upon regarding my situation. I don't mix doughs, and since having been diagnosed do my best to stay out of the dough prep area, but how effective can I be if I cannot even taste the product I put out for sale? How safe can I feel knowing that my clothes certainly have flour that will cross contaminate my own home?

I appreciate your input and thank you for your support.

Jen

Hello,

I can see that you are very determined. I guess it all boils down to how sensitive you are to gluten. Some are more sensitive than others. I would have to say that sooner or later the chances are from being around it at work for 8 to 10 hrs a day that you will eventually ingest some accidentally.

I use to Manage a Pizza place and I can remember when making the dough and adding the flour in to the mixer all the flour particulates floating in the air. If you inhale those or breathe through your mouth and they find their way to your digestive system you are asking for trouble.

I know you have your own bakery but what about changing it to a gluten free one? I'm sure you would have lots of loyal customers that would love to know they could come and get some "safe" bakery goods from someone who knows what they are doing. I know that is a big decision and I hope everything works for you.

-ted-

ang1e0251 Contributor
ang1e0251
Posted

I think you already know the answer to your question but it's hard to face that you may have to change the focus of your career. Can you specialize in another aspect of the company or change your baking to gluten-free in a company that specializes?

txplowgirl Enthusiast
txplowgirl
Posted

"the "D" is still everyday" You will have it every day until you remove yourself from that environment.

I think I just want someone to say FLAT OUT "YOUR JOB WILL NOT WORK GIVEN YOUR CONDITION IN THE LONG RUN". Yes sir, I do believe that and deep down you know it too. I hope you will not make yourself any more miserable than you are now. If you are willing to keep yourself in that environment you will eventually get worse. But remember that is just my opinion. I wish you well. Vicky

txplowgirl Enthusiast
txplowgirl
Posted

"the "D" is still everyday" You will have it every day until you remove yourself from that environment.

"I think I just want someone to say FLAT OUT "YOUR JOB WILL NOT WORK GIVEN YOUR CONDITION IN THE LONG RUN". Yes sir, I do believe that and deep down you know it too. I hope you will not make yourself any more miserable than you are now. If you are willing to keep yourself in that environment you will eventually get worse. But remember that is just my opinion. I wish you well. Vicky

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ranger Enthusiast
ranger
Posted

I worked as a chef for many years and thank God I retired before I got so sick. I don't know how people work with celiac. But now, I am considering part-time work but know that I could never work in a restaurant again, much less a bakery. If I were younger, I would consider opening a gluten free bakery (hint-hint).

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