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Cross Contamination

Mitzi

By Mitzi
in Coping with Celiac Disease

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Mitzi Rookie
Mitzi
Posted

Greetings to all:

My daughter is the Celiac and we are now 9 weeks into the gluten free eating. We met with a new gastroenterogist last week who wanted to check blood for progress with TTG levels. First blood test (9 weeks ago) said >100. New blood tests show low 70's for TTG levels. Doc says this is still pretty reactive which worries me. I can see it's progress, but I know we are not feeding her any gluten. If it's not fresh, the packaging reads "gluten free" and the last items used are those that I research every ingredient on-line. My husband and I also eat gluten free so she's not accidently grabbing something she shouldn't have.

My concerns are cross contamination. I have bleached all counter-tops, cleaned my oven (twice), bleached my bread-board. What about cookware -- they are all expensive non-stick pots and pans (I can't even get an egg to stick) but can cross contamination still be the culprit? Or is this much progress enough for this long into gluten free eating? She still has a lot of stomach issues/complaints. Although to look at her handle every day life she's appears fine. She had a 4:30 a.m. bout of bad stomach ache and diarhea and got up and out the door by 8:00 for volleyball practice and was in good spirits. You Celiacs amaze me :D

Any help??

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GottaSki Mentor
GottaSki
Posted

Sounds like you are doing everything correctly.

Is she old enough to wear make-up -- could it be lipstick/lip gloss or other personal care items?

9 weeks is still healing...maybe someone else can answer how quickly tTG should come down.

mamaw Community Regular
mamaw
Posted

Here's my take! Still in very early stage of recovery. Remember celiac doesn't happen overnight & it can take a long while to totally recover.For some it takes a year or more to get those numbers down.... everyone is different. Same with sensitivity,some very & others not so much.

Plus its great that you bleached everything but gluten is not a germ so bleaching will not rid anything of gluten......any porous surface, utensils, cutting boards (plastic or wood), spatulas, teflon pots & pans, toaster, mixing bowls(plastic) bread machine, hand mixer needs to be replaced...anything that has scratches & crevices can harbor gluten crumbs.

Some are very sensitive at first & become less sensitive as time goes on while others are just the very opposite....

Flour particles can stay airborne for hours......

I personally think she is doing well for the brief amount of time.

And it is wonderful you & your husband are being gluten-free with her... Kudos to you both...she is lucky to have caring parents....

blessings

mamaw

Mitzi Rookie
Mitzi
Posted
  • Author
Here's my take! Still in very early stage of recovery. Remember celiac doesn't happen overnight & it can take a long while to totally recover.For some it takes a year or more to get those numbers down.... everyone is different. Same with sensitivity,some very & others not so much.

Plus its great that you bleached everything but gluten is not a germ so bleaching will not rid anything of gluten......any porous surface, utensils, cutting boards (plastic or wood), spatulas, teflon pots & pans, toaster, mixing bowls(plastic) bread machine, hand mixer needs to be replaced...anything that has scratches & crevices can harbor gluten crumbs.

Some are very sensitive at first & become less sensitive as time goes on while others are just the very opposite....

Flour particles can stay airborne for hours......

I personally think she is doing well for the brief amount of time.

And it is wonderful you & your husband are being gluten-free with her... Kudos to you both...she is lucky to have caring parents....

blessings

mamaw

Well i guess it's time for new tupperware, baking pans and accessories, etc -- I didn't even think of that kind of thing! Do you know about glass -- I'm guessing flour doesn't get caught in there but I'm not sure? PS -- I did know bleach killed germs not gluten, but I figured while I'm scrubbing :lol:

twe0708 Community Regular
twe0708
Posted
Greetings to all:

My daughter is the Celiac and we are now 9 weeks into the gluten free eating. We met with a new gastroenterogist last week who wanted to check blood for progress with TTG levels. First blood test (9 weeks ago) said >100. New blood tests show low 70's for TTG levels. Doc says this is still pretty reactive which worries me. I can see it's progress, but I know we are not feeding her any gluten. If it's not fresh, the packaging reads "gluten free" and the last items used are those that I research every ingredient on-line. My husband and I also eat gluten free so she's not accidently grabbing something she shouldn't have.

My concerns are cross contamination. I have bleached all counter-tops, cleaned my oven (twice), bleached my bread-board. What about cookware -- they are all expensive non-stick pots and pans (I can't even get an egg to stick) but can cross contamination still be the culprit? Or is this much progress enough for this long into gluten free eating? She still has a lot of stomach issues/complaints. Although to look at her handle every day life she's appears fine. She had a 4:30 a.m. bout of bad stomach ache and diarhea and got up and out the door by 8:00 for volleyball practice and was in good spirits. You Celiacs amaze me :D

Any help??

My TTG was at 100 when I was diagnosed 8 weeks ago. I haven't had another blood test because my doc said to wait 3 months, but this past week is when I finally started firming up, so I know I am doing something right! :rolleyes: I also eat those special yogurts that contain the probiotics once a day so not sure if that has helped speed up the process. Good luck!

twe0708 Community Regular
twe0708
Posted
My TTG was at 100 when I was diagnosed 8 weeks ago. I haven't had another blood test because my doc said to wait 3 months, but this past week is when I finally started firming up, so I know I am doing something right! :rolleyes: I also eat those special yogurts that contain the probiotics once a day so not sure if that has helped speed up the process. Good luck!

P.S. Check to make sure her shampoo/conditioner is wheat free since this can get in your mouth when you rinse your hair.

Puddy Explorer
Puddy
Posted

My TTG was also >100 when diagnosed. My second test was 5 weeks later and it was 65. Nine weeks is not very much time. And as Mamaw said, it can take some people a year or more to get those numbers down. I wouldn't stress too much. As long as the numbers are headed in the right direction, you are doing well.

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mamaw Community Regular
mamaw
Posted

Stainless steel, ceramic cookware is good choices. Glass is okay as well...I agree bleaching & disinfecting is a good thing . One thing none of us need is a flu bug. I run around all the time with clorox & lysol wipes! Nothing wrong with a clean house!

I think we all want to have instant relief but it doesn't always happen that way... You are doing all the right things for your daughter.....no one can learn all this info at once ...

She will in time get healthy & feel so good

blessings

mamaw

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