Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Cross Contamination

Mitzi

By Mitzi
in Coping with Celiac Disease

Recommended Posts

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??

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


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.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


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

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,543
    • Most Online (within 30 mins)
      7,748
    Carol Zimmer
    Newest Member
    Carol Zimmer
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Jsingh
      Protein or fat?

      By Jsingh · Posted

      Hi,  I care for my seven year old daughter with Celiac. After watching her for months, I have figured out that she has problem with two kinds of fats- animal fat and cooking oils. It basically makes her intestine sore enough that she feels spasms when she is upset. It only happens on days when she has eaten more fat than her usual every day diet. (Her usual diet has chia seeds, flaxseeds, and avocado/ pumpkin seeds for fat and an occasional chicken breast.) I stopped using cooking oils last year, and when I reintroduced eggs and dairy, both of which I had held off for a few months thinking it was an issue of the protein like some Celiac patients habe mentioned to be the case, she has reacted in the same fashion as she does with excess fats. So now I wonder if her reaction to dairy and eggs is not really because of protein but fat.   I don't really have a question, just wondering if anyone finds this familiar and if it gets better with time.  Thank you. 
    • petitojou
      Frequent nausea after gluten-free diet

      By petitojou · Posted

      Thank you so much! I saw some tips around the forum to make a food diary and now that I know that the community also struggles with corn, egg and soy, the puzzle pieces came together! Just yesterday I tried eating eggs and yes, he’s guilty and charged. Those there are my 3 combo nausea troublemakers. I’m going to adjust my diet ☺️ Also thank you for the information about MCAS! I’m from South America and little it’s talked about it in here. It’s honestly such a game changer now for treatment and recovery. I know I’m free from SIBO and Candida since I’ve been tested for it, but I’m still going to make a endoscopy to test for H. Pylori and Eosinophilic esophagitis (EoE). Thank you again!! Have a blessed weekend 🤍
    • knitty kitty
      Unusual bright yellow but odourless discharge

      By knitty kitty · Posted

      Yes, I, too, have osteoporosis from years of malabsorption, too.  Thiamine and magnesium are what keep the calcium in place in the bones.  If one is low in magnesium, boron, selenium, zinc, copper, and other trace minerals, ones bone heath can suffer.  We need more than just calcium and Vitamin D for strong bones.  Riboflavin B 2, Folate B 9 and Pyridoxine B 6 also contribute to bone formation and strength.   Have you had your thyroid checked?  The thyroid is important to bone health as well.  The thyroid uses lots of thiamine, so a poorly functioning thyroid will affect bone heath.  
    • Celiac50
      Unusual bright yellow but odourless discharge

      By Celiac50 · Posted

      That sounds so very likely in my case! I will absolutely ask my doctor on my next bone check coming up in March... Thanks a lot! 
    • trents
      Unusual bright yellow but odourless discharge

      By trents · Posted

      Calcium levels as measured in the blood can be quite deceiving as the body will rob calcium from the bones to meet demands for it by other bodily functions. Also, supplementing with calcium can be counterproductive as it tends to raise gut pH and decrease absorption. More often than not, the problem is poor absorption to begin with rather than deficiency of intake amounts in the diet. Calcium needs an acidic environment to be absorbed. This is why so many people on PPIs develop osteoporosis. The PPIs raise gut pH. And some people have high gut PH for other reasons. Low pH equates to a more acidic environment whereas high pH equates to a more basic (less acidic) environment.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.