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What Can I Do?


prisskitty

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prisskitty Rookie

My mom and my cousin are really keen on asking me what I can't eat but, when it comes to utensils, pots, etc, I can't have my own. My mom says there simply isn't enough room. This is very typical of her, very common for her to give up when something inconveniences her.

I am tempted, very very tempted to see if my best friend who has celiac would like to get a place together. She's moving on out soon (I hope) from a divorce. Our kitchen could be 100% gluten free!

I scrub everything I use. I have GSE most likely as opposed to celiac disease. I don't think that micro-grams of it will affect me, yet. But, when I do eat something with known gluten like a cookie or blueberry dressing, I get massively bad cramps until it passes. So, it is obvious to me now that I dont need to torture myself to be diagnosed. I don't care which gene is carrying it! It hurts! My stomach has been sore like this for two-three years. And now that I stepped away from gluten, even for 3-4 weeks, I feel better without it.

Suggestions please. She has zero tolerance for things that inconvenience her.


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ciavyn Contributor

1. Could you get your own kitchen things and keep them in your room? that would be the easiest solution.

2. Wash what is there really really well. Is anything stainless steel? We use that for everything in my house, and I've never had an issue.

3. Perhaps be even more inconvenient than pots and pans by taking up the bathroom all day when you are glutened? ;) Sorry, had to throw that in.

4. I like the moving out idea. If you are old enough and it's feasible, I'd go for it.

Best of luck!

Lycopene Rookie

That's what I did. I moved out. The kitchen here isn't completely gluten free, but I do have a LOT more control over it and the pots are all stainless steel. I'll only been here for a few days, but I haven't been glutened yet! I have been sick, but that's due to a different intolerance that I'm unaware of as of right now.

If moving out is a feasible option, DO IT. If not, ciavyn's idea of getting pots and keeping them in your room is a great idea too. [:

prisskitty Rookie

3. Perhaps be even more inconvenient than pots and pans by taking up the bathroom all day when you are glutened? ;) Sorry, had to throw that in.

That's an idea. But, she has her own bathroom lol.

I am just tired of trying to find food to eat around there. Everything is mushed together.

Ahorsesoul Enthusiast

You know in your heart what the right answer is for you. Go for it. You have been given a gift with a friend who is also gluten free.

RideAllWays Enthusiast

Your best friend has Celiac! That's so lucky to have somebody so close to you understand completely what you are going through. You guys can probably help each other out a ton. If it's affordable, I would totally go for moving in together. When I moved into my own gluten free kitchen it made a big difference :)

prisskitty Rookie

Your best friend has Celiac! That's so lucky to have somebody so close to you understand completely what you are going through. You guys can probably help each other out a ton. If it's affordable, I would totally go for moving in together. When I moved into my own gluten free kitchen it made a big difference :)

I am lucky to have her she's the reason I found out about this. But, unfortunately, I can't seem to meet up with her lately. She is VERY busy. It'd be good if her and I could discuss this.


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BethM55 Enthusiast

Your very own gluten free toaster or toaster oven would help, too. Can you label your own jars of peanut butter, jam, butter, etc, and have other people respect that? Hmmm, I'm seeing your own refrigerator in your room, too. Sounds like it might be easier to move in with your friend!

Gemini Experienced

My mom and my cousin are really keen on asking me what I can't eat but, when it comes to utensils, pots, etc, I can't have my own. My mom says there simply isn't enough room. This is very typical of her, very common for her to give up when something inconveniences her.

I am tempted, very very tempted to see if my best friend who has celiac would like to get a place together. She's moving on out soon (I hope) from a divorce. Our kitchen could be 100% gluten free!

I scrub everything I use. I have GSE most likely as opposed to celiac disease. I don't think that micro-grams of it will affect me, yet. But, when I do eat something with known gluten like a cookie or blueberry dressing, I get massively bad cramps until it passes. So, it is obvious to me now that I dont need to torture myself to be diagnosed. I don't care which gene is carrying it! It hurts! My stomach has been sore like this for two-three years. And now that I stepped away from gluten, even for 3-4 weeks, I feel better without it.

Suggestions please. She has zero tolerance for things that inconvenience her.

Pots and pans can be shared as long as they are stainless or other metal which is not porous. If they are cleaned well with soap and water, there should be no problem at all. You do need a separate toaster but they do not take up much room at all. They are not willing to do this? :blink: For utensils, same thing. Wooden ones you need your own but silverware does not have to be segregated.

Getting your own place would be good as long as you can afford it. Supporting yourself and funding a gluten-free diet can be very pricey but a good option if you can afford it. Aren't families a pain in the butt? :angry:

Skylark Collaborator

Well then, it has to not inconvenience her. "Hi, Mom. I got these few things so I can eat safely. There's just this one pot, a set of utensils I'll wash between meals and my own cutting board because yours are wood. I'll put them in the corner of this cabinet and they'll barely take up any space. Thanks a million for understanding! I knew you would want to help me feel better. Can I help you cook dinner or take out the trash?" ;)

Gluten-free doesn't have to be pricey. The absolute safest foods like rice, potatoes, veggies, and dried beans are cheap! It's only pricey if you're trying to pretend you can eat like other people and you spend a bunch of money on commercial gluten-free breads and baked goods.

prisskitty Rookie

Well then, it has to not inconvenience her. "Hi, Mom. I got these few things so I can eat safely. There's just this one pot, a set of utensils I'll wash between meals and my own cutting board because yours are wood. I'll put them in the corner of this cabinet and they'll barely take up any space. Thanks a million for understanding! I knew you would want to help me feel better. Can I help you cook dinner or take out the trash?" ;)

Gluten-free doesn't have to be pricey. The absolute safest foods like rice, potatoes, veggies, and dried beans are cheap! It's only pricey if you're trying to pretend you can eat like other people and you spend a bunch of money on commercial gluten-free breads and baked goods.

I think rice and meat will make me fat(ter) though if thats all I eat. But maybe not. Considering all I eat when I eat gluten is fried crap.

Thanks for the advice. I think I am just going to go back to being gluten free. I want to test first but I cant find anyone to do it!

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    • Aretaeus Cappadocia
      I wanted to respond to your post as much for other people who read this later on (I'm not trying to contradict your experience or decisions) > Kirkland Signature Super Extra-Large Peanuts, 2.5 lbs, are labeled "gluten free" in the Calif Costcos I've been in. If they are selling non-gluten-free in your store, I suggest talking to customer service to see if they can get you the gluten-free version (they are tasty) > This past week I bought "Sliced Raw Almonds, Baking Nuts, 5 lbs Item 1495072 Best if used by Jun-10-26 W-261-6-L1A 12:47" at Costco. The package has the standard warning that it was made on machinery that <may> have processed wheat. Based on that alone, I would not eat these. However, I contacted customer service and asked them "are Costco's Sliced Almonds gluten free?" Within a day I got this response:  "This is [xyz] with the Costco Member Service Resolutions Team. I am happy to let you know we got a reply back from our Kirkland Signature team. Here is their response:  This item does not have a risk of cross contamination with gluten, barley or rye." Based on this, I will eat them. Based on experience, I believe they will be fine. Sometimes, for other products, the answer has been "they really do have cross-contamination risk" (eg, Kirkland Signature Dry Roasted Macadamia Nuts, Salted, 1.5 lbs Item 1195303). When they give me that answer I return them for cash. You might reasonably ask, "Why would Costco use that label if they actually are safe?" I can't speak for Costco but I've worked in Corporate America and I've seen this kind of thing first hand and up close. (1) This kind of regulatory label represents risk/cost to the company. What if they are mistaken? In one direction, the cost is loss of maybe 1% of sales (if celiacs don't buy when they would have). In the other direction, the risk is reputational damage and open-ended litigation (bad reviews and celiacs suing them). Expect them to play it safe. (2) There is a team tasked with getting each product out to market quickly and cheaply, and there is also a committee tasked with reviewing the packaging before it is released. If the team chooses the simplest, safest, pre-approved label, this becomes a quick check box. On the other hand, if they choose something else, it has to be carefully scrutinized through a long process. It's more efficient for the team to say there <could> be risk. (3) There is probably some plug and play in production. Some lots of the very same product could be made in a safe facility while others are made in an unsafe facility. Uniform packaging (saying there is risk) for all packages regardless of gluten risk is easier, cheaper, and safer (for Costco). Everything I wrote here is about my Costco experience, but the principles will be true at other vendors, particularly if they have extensive quality control infrastructure. The first hurdle of gluten-free diet is to remove/replace all the labeled gluten ingredients. The second, more difficult hurdle is to remove/replace all the hidden gluten. Each of us have to assess gray zones and make judgement calls knowing there is a penalty for being wrong. One penalty would be getting glutened but the other penalty could be eating an unnecessarily boring or malnourishing diet.
    • trents
      Thanks for the thoughtful reply and links, Wheatwacked. Definitely some food for thought. However, I would point out that your linked articles refer to gliadin in human breast milk, not cow's milk. And although it might seem reasonable to conclude it would work the same way in cows, that is not necessarily the case. Studies seem to indicate otherwise. Studies also indicate the amount of gliadin in human breast milk is miniscule and unlikely to cause reactions:  https://www.glutenfreewatchdog.org/news/gluten-peptides-in-human-breast-milk-implications-for-cows-milk/ I would also point out that Dr. Peter Osborne's doctorate is in chiropractic medicine, though he also has studied and, I believe, holds some sort of certifications in nutritional science. To put it plainly, he is considered by many qualified medical and nutritional professionals to be on the fringe of quackery. But he has a dedicated and rabid following, nonetheless.
    • Scott Adams
      I'd be very cautious about accepting these claims without robust evidence. The hypothesis requires a chain of biologically unlikely events: Gluten/gliadin survives the cow's rumen and entire digestive system intact. It is then absorbed whole into the cow's bloodstream. It bypasses the cow's immune system and liver. It is then secreted, still intact and immunogenic, into the milk. The cow's digestive system is designed to break down proteins, not transfer them whole into milk. This is not a recognized pathway in veterinary science. The provided backup shifts from cow's milk to human breastmilk, which is a classic bait-and-switch. While the transfer of food proteins in human breastmilk is a valid area of study, it doesn't validate the initial claim about commercial dairy. The use of a Dr. Osborne video is a major red flag. His entire platform is based on the idea that all grains are toxic, a view that far exceeds the established science on Celiac Disease and non-celiac gluten sensitivity. Extraordinary claims require extraordinary evidence, and a YouTube video from a known ideological source is not that evidence."  
    • Wheatwacked
      Some backup to my statement about gluten and milk. Some background.  When my son was born in 1976 he was colicky from the beginning.  When he transitioned to formula it got really bad.  That's when we found the only pediactric gastroenterologist (in a population of 6 million that dealt with Celiac Disease (and he only had 14 patients with celiac disease), who dianosed by biopsy and started him on Nutramegen.  Recovery was quick. The portion of gluten that passes through to breastmilk is called gliadin. It is the component of gluten that causes celiac disease or gluten intolerance. What are the Effects of Gluten in Breastmilk? Gliaden, a component of gluten which is typically responsible for the intestinal reaction of gluten, DOES pass through breast milk.  This is because gliaden (as one of many food proteins) passes through the lining of your small intestine into your blood. Can gluten transmit through breast milk?  
    • trents
      I don't know of a connection. Lots of people who don't have celiac disease/gluten issues get shingles.
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