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Tales Of My Stupidity


MDRB

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MDRB Explorer

I was at the supermarket and I found a new gluten free snack, which was so exciting. I bought a pack and quickly chomped down half before realizing the label on the front said 'guilt free' which I had mistaken for 'gluten free' mostly because they were sitting amongst all the other gluten free snacks in the health food section in the supermarket...they were not gluten free, the first ingredient on the back was 'wheat gluten'... Over a year of being so careful about being STRICTLY gluten free (I never eat out, I only eat fresh fruits and veg and packaged food that is specifically labeled as gluten-free) and I have thrown it all away on a stupid stupid mistake. I made myself throw up so hopefully I won't get too sick. I feel like such an idiot. :(


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Roda Rising Star

Depending on your severity you will probably feel some kind of effect but I don't think you undid the whole year of being gluten free over one accident. Whether it is gluten or something else, we all have probably been there, done that and bought the tee shirt. ;)

ang1e0251 Contributor

Hey I glutened myself frequently in the first months so you're way ahead of me. You didn't set yourself back to the beginning. Go forth and read labels!

jabberwife Explorer

Don't feel too bad, we've all done things like this, especially while learning. You might feel yucky and have a reaction for a few days, but know that you haven't "undone" everything, and you'll recover. And while you're recovering, be sure to cuddle up in a blanket on the couch and watch some stupid movie - it'll make you feel better!

River Faerie Apprentice

Packaging is certainly part of the problem... Both my son and I have Celiac. He is five, and I have a pretty busy household with daughters, 3 and 2. I went to a heath food type store where they mostly have the gluten-free stuff in one aisle. I went in to buy some prepackaged items for my boy's kindergarten lunches. I did the same thing! Kind of. I bought at least three boxes of cookie/crackers type munchies, and when I got home and took them out and really looked (thank goodness!) they were organic and wheat free, but not gluten free! Dang! Pricey and full of gluten! It is not easy!!!

Plus... some say gluten free on the packaging, but still are made on equiptment shared with wheat... Huh?

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    • trents
      Take it easy! I was just prompting you for some clarification.  In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution. Therefore, the condensate should be free of gluten, no matter if there was gluten in the original solution. The explanation contained in the second sentence I quoted from your post would not seem to square with the physics of the distillation process. Unless, that is, I misunderstood what you were trying to explain.
    • Mynx
      No they do not contradict each other. Just like frying oil can be cross contaminated even though the oil doesn't contain the luten protein. The same is the same for a distilled vinegar or spirit which originally came from a gluten source. Just because you don't understand, doesn't mean you can tell me that my sentences contradict each other. Do you have a PhD in biochemistry or friends that do and access to a lab?  If not, saying you don't understand is one thing anything else can be dangerous to others. 
    • Mynx
      The reason that it triggers your dermatitis herpetiformis but not your celiac disease is because you aren't completely intolerant to gluten. The celiac and dermatitis herpetiformis genes are both on the same chronometer. Dermatitis herpetoformus reacts to gluten even if there's a small amount of cross contamination while celiac gene may be able to tolerate a some gluten or cross contamination. It just depends on the sensitivity of the gene. 
    • trents
      @Mynx, you say, "The reason this is believed is because the gluten protein molecule is too big to pass through the distillation process. Unfortunately, the liquid ie vinegar is cross contaminated because the gluten protein had been in the liquid prior to distillation process." I guess I misunderstand what you are trying to say but the statements in those two sentences seem to contradict one another.
    • Mynx
      It isn't a conjecture. I have gotten glitened from having some distilled white vinegar as a test. When I talked to some of my scientists friends, they confirmed that for a mall percentage of people, distilled white vinegar is a problem. The cross contamination isn't from wheat glue in a cask. While yhe gluten protein is too large to pass through the distillation process, after the distillation process, the vinegar is still cross contaminated. Please don't dismiss or disregard the small group of people who are 100^ gluten intolerant by saying things are conjecture. Just because you haven't done thr research or aren't as sensitive to gluten doesn't mean that everyone is like you. 
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