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Licking Envelopes?

curiousgirl

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curiousgirl Contributor
curiousgirl
Posted

I'm just beginning this journey and have been gluten-free about a month now.

I took my dogs for a walk and when we got home, I began to clean up the kitchen (ugh...no dishwasher so I hate cooking!) I popped a mushroom in my mouth that I had pre-cooked about an hour prior. I just sauteed them in my gluten-free frying pan with some olive oil and some Morton's low-sodium salt...and that's all. Right then is when my tongue began to sting...wierd huh?

So I was trying to figure out what caused it...could it be the low-sodium salt? Certainly not the mushrooms...or the olive oil?!

Then, I remembered I paid a couple of bills this afternoon. Could it be the glue on the envelopes that I licked? I was just reading something about that the other day. Seems so logical...more so than the mushroom idea.

But, how many times in my life...even recently...have I licked envelopes and never had a reaction???

I was wondering if this new "symptom" was provoked because now I'm beginning the "cleansing" process and getting gluten out of my diet (as much as I can in a month).

Geeeeezzzz!

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mushroom Proficient
mushroom
Posted

if you google gluten and envelopes you will find several discussions on this topic. You can be assured that your gluten did not come from an envelope (unless you live outside U.S.)

P.S. But I see you are in Sacto :)

irish daveyboy Community Regular
irish daveyboy
Posted

I'm just beginning this journey and have been gluten-free about a month now.

Could it be the glue on the envelopes that I licked? I was just reading something about that the other day. Seems so logical...more so than the mushroom idea.

Geeeeezzzz!

Until your Villi are comepletely healed,

you will find you have odd reactions to normal safe food.

The Villi can take up to 1 yr to completely heal in Adults.

You can be assured that there is NO Gluten in adhesives, you might like to follow this link to a previous post I made and there is a link to an article on that very subject.

Best Regards,

David

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

It could be the mushrooms. I developed a bad allergy to mushrooms after going gluten free. If I eat one and my tongue swells up, and my skin itches for days. I take benedryl when it happens and so far I haven't needed to go to the ER. It started out only slight (with mostly the itching as a symptom) and got worse from there. So be careful the next time you eat mushrooms.

mushroom Proficient
mushroom
Posted

It could be the mushrooms. I developed a bad allergy to mushrooms after going gluten free. If I eat one and my tongue swells up, and my skin itches for days. I take benedryl when it happens and so far I haven't needed to go to the ER. It started out only slight (with mostly the itching as a symptom) and got worse from there. So be careful the next time you eat mushrooms.

I don't mean to do it, honest I don't :lol:

jerseyangel Proficient
jerseyangel
Posted

I don't mean to do it, honest I don't :lol:

Poor Miss Shroomie is getting a bad rap here :lol:

I use a glue stick for envelopes. The experts say there's no reason to be concerned, but I choose to avoid licking them.

dilettantesteph Collaborator
dilettantesteph
Posted

I've been using tape. A glue stick is a better idea.

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kareng Grand Master
kareng
Posted

I don't like licking them, gluten or not. I wet my finger and use it to wet the glue.

frieze Community Regular
frieze
Posted

my bet is on the potassium in your salt substitute.

ravenwoodglass Mentor
ravenwoodglass
Posted

Poor Miss Shroomie is getting a bad rap here :lol:

I use a glue stick for envelopes. The experts say there's no reason to be concerned, but I choose to avoid licking them.

Me too. I either use the self sealing kind, tape or I wet a paper towel and run it across the flap.

gary'sgirl Explorer
gary'sgirl
Posted

I'm just beginning this journey and have been gluten-free about a month now.

I took my dogs for a walk and when we got home, I began to clean up the kitchen (ugh...no dishwasher so I hate cooking!) I popped a mushroom in my mouth that I had pre-cooked about an hour prior. I just sauteed them in my gluten-free frying pan with some olive oil and some Morton's low-sodium salt...and that's all. Right then is when my tongue began to sting...wierd huh?

So I was trying to figure out what caused it...could it be the low-sodium salt? Certainly not the mushrooms...or the olive oil?!

Then, I remembered I paid a couple of bills this afternoon. Could it be the glue on the envelopes that I licked? I was just reading something about that the other day. Seems so logical...more so than the mushroom idea.

But, how many times in my life...even recently...have I licked envelopes and never had a reaction???

I was wondering if this new "symptom" was provoked because now I'm beginning the "cleansing" process and getting gluten out of my diet (as much as I can in a month).

Geeeeezzzz!

Hey there, I am not sure of what the ingredients are in the Morton's low sodium salt, but when I was first diagnosed I bought that same salt and didn't even think of checking the ingredients. When I got home I was putting it away and looked at the ingredient label and saw some ingredient that I was at least leary of. I don't remember if it actually contained gluten or if it just listed an ingredient that is some times a hidden source (ie. maltodextrin...etc...) I just remember that it worried me enough that I returned it the next day.

It might be something to look into a little more.

curiousgirl Contributor
curiousgirl
Posted
  • Author

It could be the mushrooms. I developed a bad allergy to mushrooms after going gluten free. If I eat one and my tongue swells up, and my skin itches for days. I take benedryl when it happens and so far I haven't needed to go to the ER. It started out only slight (with mostly the itching as a symptom) and got worse from there. So be careful the next time you eat mushrooms.

But, I ate the same mushrooms (uncooked this time) just the day before. Is it still a possibility it was the muchrooms??

dilettantesteph Collaborator
dilettantesteph
Posted

I've been glutened by mushrooms before. I'm very sensitive, but I could probably happen to a less sensitive celiac too. They can be grown on straw and with all those gills, hard to wash thoroughly. I love them, but I stopped eating them.

Skylark Collaborator
Skylark
Posted

But, I ate the same mushrooms (uncooked this time) just the day before. Is it still a possibility it was the muchrooms??

Immediate tongue stinging is more typical of a classic allergy than gluten. You can be allergic to the cooked or the uncooked version of a food and not always both. Do keep an eye on the mushrooms.

(Poor Shroomie. She's getting a bad rap today!)

gary'sgirl Explorer
gary'sgirl
Posted

Hey there, I am not sure of what the ingredients are in the Morton's low sodium salt, but when I was first diagnosed I bought that same salt and didn't even think of checking the ingredients. When I got home I was putting it away and looked at the ingredient label and saw some ingredient that I was at least leary of. I don't remember if it actually contained gluten or if it just listed an ingredient that is some times a hidden source (ie. maltodextrin...etc...) I just remember that it worried me enough that I returned it the next day.

It might be something to look into a little more.

I was just thinking about the salt thing and I remembered that it wasn't gluten that I returned the salt for, it was MSG.

Msg definetly could have caused the reaction that you described and I know that a lot, if not most, people are sensitive to it.

curiousgirl Contributor
curiousgirl
Posted
  • Author

I was just thinking about the salt thing and I remembered that it wasn't gluten that I returned the salt for, it was MSG.

Msg definetly could have caused the reaction that you described and I know that a lot, if not most, people are sensitive to it.

Thank you all for your comments. There sure is lots to take into consieration!

psawyer Proficient
psawyer
Posted

Maltodextrin is gluten-free, as is monosodium glutamate (MSG).

MSG is the sodium salt compound of glutamic acid, an amino acid present in proteins.

A minority of people, including a minority of celiacs, have an adverse reaction to MSG. This reaction has nothing to do with gluten. Most foods contain glutamic acid as part of the proteins in them. When an amino acid fragment is broken out of the chain, it will commonly combine with available sodium to create what is chemically termed a salt. MSG is such a compound.

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