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Cross Contamination Issues

Jacky

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Jacky Rookie
Jacky
Posted

Hi there. I was diagnosed 2 months ago and went gluten free at that time, however, it seems like all I keep getting sick from hidden gluten or cross contamination. I go about 5 days at a time and then something gets me again! I don't know much about this. Am I being too daring with my food choices? Is it because my gut is not healed?

I ate a Healthy Choice frozen dinner Wednesday pm and am still sick on Saturday. I've learned about hydrolyzed vegetable protein and dextrin and there was none in it.

Please help!

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dilettantesteph Collaborator
dilettantesteph
Posted

You could try to only eat gluten free food that is processed in gluten free facilities. That cuts down on CC and is what some celiacs do. Personally, I avoid processed foods in general. I don't think that you need to go that far yet.

Jacky Rookie
Jacky
Posted
  • Author

You could try to only eat gluten free food that is processed in gluten free facilities. That cuts down on CC and is what some celiacs do. Personally, I avoid processed foods in general. I don't think that you need to go that far yet.

Thanks! I agree. I've decided to stop with unknown "mainstream" foods for now. I may be trying things too quickly. This whole thing is pretty complicated. Thanks for the feedback.

T.H. Community Regular
T.H.
Posted

so far, my daughter and I are sensitive enough that we've had to make everything from scratch or we get ill. My father and brother, on the other hand, have no trouble at all, so I think a lot depends on individual sensitivity too. good luck!

Thanks! I agree. I've decided to stop with unknown "mainstream" foods for now. I may be trying things too quickly. This whole thing is pretty complicated. Thanks for the feedback.

Lily127 Rookie
Lily127
Posted

I share your angst. I'm feeling pretty awful tonight and I'm not sure if it's something I ate. I had Amy's Low Sodium Lentil with Vegetables (and it tasted really good, I'll give it that) but I started to feel sick afterwards. It felt more like an MSG type feeling but given that I have CFS and Fibro and Gluten issues I sometimes don't know what is causing what. It could also be that it was very spicy. Even spice can make me feel shaky so I just don't know where to start sometimes other than really going simple. Baked Chicken Breast, Veggies, Rice for awhile.

I wonder if stuff that low sodium has something extra in it to make it tasty?

frogrun Apprentice
frogrun
Posted

I can't eat anything from Amy's due to cc. I spoke to the dietitian at a recent gluten free gala and she said a lot of people can't eat Amy's.

Juliebove Rising Star
Juliebove
Posted

Did you go through your kitchen and get rid of anything that might have lurking gluten? Like non-stick cookware, colanders and the like? That was the first thing I did when daughter was diagnosed. Also got rid of the obvious foods like wheat flour and scrubbed out the cupboards. I don't use cutting boards except to put under the paper plates that I cut on. So I felt those were safe.

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    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
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    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
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