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jensey

Feeling Better But Am I Too Paranoid?

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A lil history, lab results say yup gluten issues. Dad has both genes and gluten, dairy, and now soy allergies. I am aware, because of Pops situation, of how avoiding the issue can result in more issues.

I am by no means in the nutritional deficiency stages of the disease. My symptoms are less EXTREME, but they are certainly still present. I am aware that the healing time can take anywhere from a few weeks up to a few years depending on the person. In the little time I have been living as gluten free as possible I have noticed that I must have been pretty sick because I feel so much better PHYSICALLY than I have for over a year. I am still dealing with constant D.

I work in a bakery and do my best to avoid being in the areas where flour is free flowing, but I can't avoid it completely without not fully doing my job as the manager. My staff and employer have been totally understanding, but sometimes I feel like I am going to extremes when I do whatever I can to stay away from the "flour area". Today I was feeling better, and was handling some flour covered breads. 30 minutes in my stomach was gurgling, about 2 hours later I had to go to the restroom, it was not EXTREME, but it seemed like it might have been a step backwards. I am so confused as to how to track this properly to really understand how much my work environment MAY be hindering my healing. It seems as though handling the flour topped bread may have caused what occurred a couple hours later, but I am unsure.

I don't want to jump to conclusions as I recognize the healing process is slow for many. I have taken steps letting my desire to move into other areas of the company known to those who will let the right people know. I just sometimes feel I am stressing myself out too much about it and that isn't healthy either. Don't get me wrong, overall I am grateful to understand the problem, but sometimes I get lost in my lack of knowledge as well as .... well poop, someone called in, I think I gotta go bake NICE!

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Of course, this is a personal decision...I could not do your job. If I was you, I would definitely try to find another position in the company, or try to find a new job. Airborne flour is a huge issue for many. Your incident the other day, getting sick while at work in the flour, would be all the proof I needed. If you can move within the company, try your best to do so.

No one heals in a few weeks, their symptoms may ease up, but they are not healed. Most take at least 2 years to fully heal, and some of us, I don't think ever get totally better.

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Yup - without gloves and a mask, in a bakery you're unlikely to eliminate gluten enough to really, fully give your body a chance to heal. :( Too much flour in the air, coming in to the mucus membranes of the nose (to be swept down the throat) or into the mucus membranes of the mouth (as you yawn, talk, etc.).

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Put the word out to shift positions and the response seems to be positive. My direct supervisors are aware of the medical issues surrounding my decision for advancement. They are allowing me to decide whether to bring it up regarding the shift. Currently there are not a lot of positions available to step into but that should be changing soon, so think good thoughts for me.

So to sum it up. I understand that to properly heal to the best of my bodies ability I have to make a shift. I put it out there and hopefully it will all happen in perfect timing.

Thanks to everyone for being here and for sharing experiences, support and helping answer all the questions all us "newbies" have! This site is FANTASTIC! I am grateful for it.

J

Of course, this is a personal decision...I could not do your job. If I was you, I would definitely try to find another position in the company, or try to find a new job. Airborne flour is a huge issue for many. Your incident the other day, getting sick while at work in the flour, would be all the proof I needed. If you can move within the company, try your best to do so.

No one heals in a few weeks, their symptoms may ease up, but they are not healed. Most take at least 2 years to fully heal, and some of us, I don't think ever get totally better.

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I work in a bakery as well and am currently looking for other jobs. I leave work everyday feeling worse than when I got there. The flour is absolutely everywhere, I don' think it's possible for us to to be too paranoid in that kind of environment :).

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I feel ya, in that I feel better when I am not around all the flour. I have to say I must have been pretty sick because even though I still work in a gluten filled environment the diet changes have begun to have a significant positive effect on my overall well being. I recover from too little sleep much faster than before, my overall mood is better, I feel like I can do things that before I had to struggle to make myself motivated to do at work. It is wonderful to know what was bringing me SO DOWN!

I have said this before, my symptoms still persist but are not nearly as severe and that in itself is such an amazing change that I couldn't be happier to have been diagnosed with Celiac Disease. The store I work for is so Celiac friendly that I am grateful to have had the onset of the disease happen now instead of years earlier when I may not have had the strength or knowledge to handle it.

Anyway, I thank you for sharing your plight and reminding me that it is VITAL to be as cautious as possible while at work. I have faith things will work out well for us, I will think good thoughts for you!

Stay strong.

I work in a bakery as well and am currently looking for other jobs. I leave work everyday feeling worse than when I got there. The flour is absolutely everywhere, I don' think it's possible for us to to be too paranoid in that kind of environment :).

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