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

Licking Envelopes?

curiousgirl

Recommended Posts

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!

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

Celiac.com Sponsor (A8-M):


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.

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

Celiac.com Sponsor (A8-M):


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.

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Wheatwacked
      - Wheatwacked replied to Scott Adams's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      50

      Supplements for those Diagnosed with Celiac Disease

      Raising you vitamin D will increase absorption of calcium automatically without supplementation of calcium. A high PTH can be caused by low D causing poor calcium absorption; not insuffient calcium intake. With low D your body is not absorbing calcium from your food so it steals it from your bones. Heart has priority over bone. I've been taking 1...
    2. knitty kitty
      - knitty kitty replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      results from 13 day gluten challenge - does this mean I can't have celiac?

      @catnapt, Wheat germ has very little gluten in it. Gluten is the carbohydrate storage protein, what the flour is made from, the fluffy part. Just like with beans, there's the baby plant that will germinate ("germ"-inate) if sprouted, and the bean part is the carbohydrate storage protein. Wheat germ is the baby plant inside a kernel of wheat...
    3. knitty kitty
      - knitty kitty replied to Scott Adams's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      50

      Supplements for those Diagnosed with Celiac Disease

      Hello, @asaT, I'm curious to know whether you are taking other B vitamins like Thiamine B1 and Niacin B3. Malabsorption in Celiac disease affects all the water soluble B vitamins and Vitamin C. Thiamine and Niacin are required to produce energy for all the homocysteine lowering reactions provided by Folate, Cobalamine and Pyridoxine. Weight...
    4. Florence Lillian
      - Florence Lillian replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      11

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

      Hi Jane: You may want to try the D3 I now take. I have reactions to fillers and many additives. Sports Research, it is based in the USA and I have had no bad reactions with this brand. The D3 does have coconut oil but it is non GMO, it is Gluten free, Soy free, Soybean free and Safflower oil free. I have a cupboard full of supplements that did not agree...
    5. catnapt
      - catnapt replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      results from 13 day gluten challenge - does this mean I can't have celiac?

      highly unlikely NOTHING and I mean NOTHING else has ever caused me these kinds of symptoms I have no problem with dates, they are a large part of my diet In fact, I eat a very high fiber, very high vegetable and bean diet and have for many years now. It's considered a whole foods plant based or plant forward diet (I do now eat some lean...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,356
    • Most Online (within 30 mins)
      7,748
    JAGAPG
    Newest Member
    JAGAPG
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Wheatwacked
      Supplements for those Diagnosed with Celiac Disease

      By Wheatwacked · Posted

      Raising you vitamin D will increase absorption of calcium automatically without supplementation of calcium.  A high PTH can be caused by low D causing poor calcium absorption; not insuffient calcium intake.  With low D your body is not absorbing calcium from your food so it steals it from your bones.  Heart has priority over bone. I've been taking 10,000 IU D3 a day since 2015.  My doctor says to continue. To fix my lactose intolerance, lots of lactobacillus from yogurts, and brine fermented pickles and saurkraut and olives.  We lose much of our ability to make lactase endogenosly with maturity but a healthy colony of lactobacillus in our gut excretes lactase in exchange for room and board. The milk protein in grass fed milk does not bother me. It tastes like the milk I grew up on.  If I drink commercial milk I get heartburn at night. Some experts estimate that 90% of us do not eat Adequite Intake of choline.  Beef and eggs are the principle source. Iodine deficiency is a growing concern.  I take 600 mcg a day of Liquid Iodine.  It and NAC have accelerated my healing all over.  Virtually blind in my right eye after starting antihypertensive medication and vision is slowly coming back.  I had to cut out starches because they drove my glucose up into the 200+ range.  I replaced them with Red Bull for the glucose intake with the vitamins, minerals and Taurine needed to process through the mitochodria Krebs Cycle to create ATP.  Went from A1c 13 down to 7.9.  Work in progress. Also take B1,B2,B3,B5,B6. Liquid Iodine, Phosphatidyl Choline, Q10, Selenium, D and DHEA.     Choline supplemented as phosphatidylcholine decreases fasting and postmethionine-loading plasma homocysteine concentrations in healthy men +    
    • knitty kitty
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By knitty kitty · Posted

      @catnapt, Wheat germ has very little gluten in it.  Gluten is  the carbohydrate storage protein, what the flour is made from, the fluffy part.  Just like with beans, there's the baby plant that will germinate  ("germ"-inate) if sprouted, and the bean part is the carbohydrate storage protein.   Wheat germ is the baby plant inside a kernel of wheat, and bran is the protective covering of the kernel.   Little to no gluten there.   Large amounts of lectins are in wheat germ and can cause digestive upsets, but not enough Gluten to provoke antibody production in the small intestines. Luckily you still have time to do a proper gluten challenge (10 grams of gluten per day for a minimum of two weeks) before your next appointment when you can be retested.    
    • knitty kitty
      Supplements for those Diagnosed with Celiac Disease

      By knitty kitty · Posted

      Hello, @asaT, I'm curious to know whether you are taking other B vitamins like Thiamine B1 and Niacin B3.  Malabsorption in Celiac disease affects all the water soluble B vitamins and Vitamin C.  Thiamine and Niacin are required to produce energy for all the homocysteine lowering reactions provided by Folate, Cobalamine and Pyridoxine.   Weight gain with a voracious appetite is something I experienced while malnourished.  It's symptomatic of Thiamine B1 deficiency.   Conversely, some people with thiamine deficiency lose their appetite altogether, and suffer from anorexia.  At different periods on my lifelong journey, I suffered this, too.   When the body doesn't have sufficient thiamine to turn food, especially carbohydrates, into energy (for growth and repair), the body rations what little thiamine it has available, and turns the carbs into fat, and stores it mostly in the abdomen.  Consuming a high carbohydrate diet requires additional thiamine to process the carbs into energy.  Simple carbohydrates (sugar, white rice, etc.) don't contain thiamine, so the body easily depletes its stores of Thiamine processing the carbs into fat.  The digestive system communicates with the brain to keep eating in order to consume more thiamine and other nutrients it's not absorbing.   One can have a subclinical thiamine insufficiency for years.  A twenty percent increase in dietary thiamine causes an eighty percent increase in brain function, so the symptoms can wax and wane mysteriously.  Symptoms of Thiamine insufficiency include stunted growth, chronic fatigue, and Gastrointestinal Beriberi (diarrhea, abdominal pain), heart attack, Alzheimer's, stroke, and cancer.   Thiamine improves bone turnover.  Thiamine insufficiency can also affect the thyroid.  The thyroid is important in bone metabolism.  The thyroid also influences hormones, like estrogen and progesterone, and menopause.  Vitamin D, at optimal levels, can act as a hormone and can influence the thyroid, as well as being important to bone health, and regulating the immune system.  Vitamin A is important to bone health, too, and is necessary for intestinal health, as well.   I don't do dairy because I react to Casein, the protein in dairy that resembles gluten and causes a reaction the same as if I'd been exposed to gluten, including high tTg IgA.  I found adding mineral water containing calcium and other minerals helpful in increasing my calcium intake.   Malabsorption of Celiac affects all the vitamins and minerals.  I do hope you'll talk to your doctor and dietician about supplementing all eight B vitamins and the four fat soluble vitamins because they all work together interconnectedly.  
    • Florence Lillian
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Florence Lillian · Posted

      Hi Jane: You may want to try the D3 I now take. I have reactions to fillers and many additives. Sports Research, it is based in the USA and I have had no bad reactions with this brand. The D3 does have coconut oil but it is non GMO, it is Gluten free, Soy free, Soybean free and Safflower oil free.  I have a cupboard full of supplements that did not agree with me -  I just keep trying and have finally settled on Sports Research. I take NAKA Women's Multi full spectrum, and have not felt sick after taking 2 capsules per day -  it is a Canadian company. I buy both from Amazon. I wish you well in your searching, I know how discouraging it all is. Florence.  
    • catnapt
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By catnapt · Posted

      highly unlikely  NOTHING and I mean NOTHING else has ever caused me these kinds of symptoms I have no problem with dates, they are a large part of my diet In fact, I eat a very high fiber, very high vegetable and bean diet and have for many years now. It's considered a whole foods plant based or plant forward diet (I do now eat some lean ground turkey but not much) I was off dairy for years but recently had to add back plain yogurt to meet calcium needs that I am not allowed to get from supplements (I have not had any problem with the yogurt)   I eat almost no processed foods. I don't eat out. almost everything I eat, I cook myself I am going to keep a food diary but to be honest, I already know that it's wheat products and also barley that are the problem, which is why I gradually stopped eating and buying them. When I was eating them, like back in early 2024, when I was in the middle of moving and ate out (always had bread or toast or rolls or a sub or pizza) I felt terrible but at that time was so busy and exhausted that I never stopped to think it was the food. Once I was in my new place, I continued to have bread from time to time and had such horrible joint pain that I was preparing for 2 total knee replacements as well as one hip! The surgery could not go forward as I was (and still am) actively losing calcium from my bones. That problem has yet to be properly diagnosed and treated   anyway over time I realized that I felt better when I stopped eating bread. Back at least 3 yrs ago I noticed that regular pasta made me sick so I switched to brown rice pasta and even though it costs a lot more, I really like it.   so gradually I just stopped buying and eating foods with gluten. I stopped getting raisin bran when I was constipated because it made me bloated and it didn't help the constipation any more (used to be a sure bet that it would in the past)   I made cookies and brownies using beans and rolled oats and dates and tahini and I LOVE them and have zero issues eating those I eat 1 or more cans of beans per day easily can eat a pound of broccoli - no problem! Brussels sprouts the same thing.   so yeh it's bread and related foods that are clearly the problem  there is zero doubt in my mind    
×
×
  • 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.