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TheGlutenFreeBaker

I Probably Have Celiac Disease... Did I Mention I Bake Bread From A Living?

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I am 22 years old and have been suffering from migraines for over 10 years. About 5 years ago my older sister came to find out that she has has Celiac Disease. This changed her lifestyle drastically and I remember thinking to myself, man I am glad I don't have to go through that how AWFUL! Well recently I began talking to a Doctor who specializes in treating migraines in ways that would be a little more outside the box than your run of the mill neurologist. He told me that because Celiac is genetic and my sister has been diagnosed there is a good chance that I also have the disease. This was slightly upsetting for me since I love gluten rich foods, my family called me the pasta queen as a kid. But then the real blow came, he asked me what I do for a living, I am a baker. I am surrounded by bread 30+ hours a week. The reaction was that I would not be able to continue working in a bakery if I am gluten intolerant. What a heartbreaking thing to hear. My boss is my best friend, my job is the best job there is, oh and I got promoted last week. WHAT DO I DO?!

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I was going to say the same thing...or help your current boss and best friend break into the gluten free market. It's a perfect fit!!

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I am 22 years old and have been suffering from migraines for over 10 years. About 5 years ago my older sister came to find out that she has has Celiac Disease. This changed her lifestyle drastically and I remember thinking to myself, man I am glad I don't have to go through that how AWFUL! Well recently I began talking to a Doctor who specializes in treating migraines in ways that would be a little more outside the box than your run of the mill neurologist. He told me that because Celiac is genetic and my sister has been diagnosed there is a good chance that I also have the disease. This was slightly upsetting for me since I love gluten rich foods, my family called me the pasta queen as a kid. But then the real blow came, he asked me what I do for a living, I am a baker. I am surrounded by bread 30+ hours a week. The reaction was that I would not be able to continue working in a bakery if I am gluten intolerant. What a heartbreaking thing to hear. My boss is my best friend, my job is the best job there is, oh and I got promoted last week. WHAT DO I DO?!

If you're diagnosed and still wish to work in your present job then

you need to check that as many safety features as possible are in place

machinery shrouded to prevent flying dust, extractors and wear a face mask.

after your shift finishes take a shower before putting on your street clothes and get your work clothes freshly laundered and sealed in plastic wrapping (most bakeries do this already)

Here's something for you to read on Bakers Asthma

http://www.iapa.ca/Main/documents/pdf/2005_bakers_asthma.pdf

Best Regards,

David

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Are you going to get blood and a biopsy? Since you are so gluten heavy right now, it would be the time to test. Don't go gluten free until you've had tests done. Then if they come up negative you can decide whether you want to try the diet and see if it works.

You are a tough position. I think that if you want to continue this career then you will have to do as was suggested and use many precautions to avoid the flying flour.

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I was going to say the same thing...or help your current boss and best friend break into the gluten free market. It's a perfect fit!!

I spoke to my boss about the possibility, or likley, chance that i have the disease today and he was almost instantly talking about how my condition would help light the candle underneath the bakery itself to begin traveling down the gluten free path.

thanks for the advice!!

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If you're diagnosed and still wish to work in your present job then

you need to check that as many safety features as possible are in place

machinery shrouded to prevent flying dust, extractors and wear a face mask.

after your shift finishes take a shower before putting on your street clothes and get your work clothes freshly laundered and sealed in plastic wrapping (most bakeries do this already)

Here's something for you to read on Bakers Asthma

http://www.iapa.ca/Main/documents/pdf/2005_bakers_asthma.pdf

Best Regards,

David

Thank you so much for the link i found it very interesting!! He thankfully already takes into consideration that i have other food allergies and makes a point to steer allergens away from me. What a great boss eh?

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Are you going to get blood and a biopsy? Since you are so gluten heavy right now, it would be the time to test. Don't go gluten free until you've had tests done. Then if they come up negative you can decide whether you want to try the diet and see if it works.

You are a tough position. I think that if you want to continue this career then you will have to do as was suggested and use many precautions to avoid the flying flour.

I am planning on having my blood work done this week and moving on to the biopsy very soon. Thank you for the hint to not go gluten free till then, i know my sister wants me to start asap but i would hate to sway the test to a false negative.

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Your boss is amazing!

Since you have a deep understanding of how bread is made I bet you will make amazing gluten free breads. You'll have to share with us as you discover new recipes!

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