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What Brand Of Dishsoap Do You Use?

gflooser

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T.H. Community Regular
T.H.
Posted

Again, if this were truly a problem for Celiacs, it would be mentioned and written about in publications and books pertaining to this disease. It isn't, at least not in any reputable publication I have read and I have read many in order to follow this diet correctly.

Not to start an argument - well, okay, maybe start a small spirited discussion ;) - I don't know that I'd agree with the idea that if something is a problem for celiacs, we would find it mentioned in the celiac literature.

So far, it has been my experience that celiacs themselves have been noticing and discussing problems with their disease long before the medical community has officially studied the matter. As an example, celiacs were complaining of neurological symptoms long before doctors and researchers studied it, let alone realized that it was, in fact, an issue.

Personally, the evidence that I have seen is that the medical community is trying to catch up and research celiac disease, but there is still a long way to go before they understand it completely. And even if we celiacs may not always understand why or how things are effecting us, I would hesitate to discount our experiences. Many celiacs I've met are more aware of their bodies, and how they are reacting, than the average population, because they weren't getting any help from their doctors. They HAVE to pay attention. And I truly believe that most of us are very aware of what getting glutened feels like.

Not to say that there aren't other issues, or that we can't be wrong, at times. But I would tend to believe a celiac if they say they are having a gluten reaction. Maybe they are still hunting down the actual product, but the reaction? It usually seems to be pretty accurate.

I think the longer we've been a celiac, the better we get at telling when we've accidentally consumed gluten. Also, the possibility of gluten in a product, whether from intentional addition (wheat is a good binding agent, I understand) or from CC, is an issue with almost everything grown, harvest, or processed by a farm or factory. Yes, something in a soap or coating or mulch would have to be very low levels, but we know that some people can respond to allergens in the amount of 1 ppm, although people this allergic are rare. So we know human bodies are capable of responding to proteins at this level.

I guess personally, I don't think it's much of a stretch to think that some rare celiacs may be sensitive to this low a level, too.

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Gemini Experienced
Gemini
Posted

Just want to add my voice to those who recommend dishsoap sans gluten. If you've ever swilled from a glass, say, a teenager washed and rinsed with a little less zeal than you might hope for and tasted SOAP- I rest my case!

Patti is wise, as always. Cross contamination is cross contamination and if there are posters here who have never had serious issues with this while still considering themselves to be super sensitives I believe those posters are EXTREMELY lucky!

Walking in other's moccasins can be very hard to do for some...

lisa

If any have read the latest and most updated books on Celiac Disease, I will again point out that this issue is a non-issue, unless you regularly eat soap in your diet which contains gluten. There cannot be CC if it doesn't exist. I didn't realize so many people never rinse their dishes. Besides the fact that very few dish detergents contain a gluten component to begin with, there are far more things to worry about with regards to following a strict gluten-free diet than CC that is an extreme stretch like this.

I am not a lucky super sensitive Celiac but an educated one who has taken the time to learn as much as possible about this diet and how to live it successfully. I am lucky in one respect, though....I am extremely serio-positive for a number of autoimmune diseases so can measure whether I am being CC'd or not. Let's face it, if a person is being CC'd on a daily basis from dish soap, it would surely show up in their blood work. It hasn't and as I am completely asymptomatic, I consider that a success and proof that I am following the diet correctly. Not everyone reacts the same with regards to a gluten hit, symptom-wise, BUT the chain of events that happen after ingesting gluten and the autoimmune response it triggers is the same and it all requires gluten ingestion.

As for walking in others shoes....I do that quite often and that is the reason I go out of my way to help the newly diagnosed or those with lingering issues find answers by suggesting good, accurate reading material on this subject so they won't be making this diet any harder than it can be or driving themselves crazy trying to figure out possible gluten ingestion where none exists. I think the hardest part for many is realizing that gluten is not their only problem and the most likely culprit for on-going issues.

cap6 Enthusiast
cap6
Posted

I don't know about you but I think I vote for paper plates !

T.H. Community Regular
T.H.
Posted

*cough* Actually...

Heh, and even that can get some of us. Some paper plates use corn starch in between them to help them not stick together. It's considered part of the packaging, so it doesn't need to be labeled, and if it's cc'd with gluten? Well, then we just can't win for losing.

Sometimes, I think I would have done better as a neanderthal before the discovery of wheat. B):D

gflooser Contributor
gflooser
Posted
  • Author

*cough* Actually...

Heh, and even that can get some of us. Some paper plates use corn starch in between them to help them not stick together. It's considered part of the packaging, so it doesn't need to be labeled, and if it's cc'd with gluten? Well, then we just can't win for losing.

Sometimes, I think I would have done better as a neanderthal before the discovery of wheat. B):D

oh crap, don't bleeping tell me that!!!!! we live off of paper plates, plastic spoons, bowls and cups!!!!!!!!

gflooser Contributor
gflooser
Posted
  • Author

So i called cascade today and they said there was no gluten in any of their products....

heatherjane Contributor
heatherjane
Posted

*cough* Actually...

Heh, and even that can get some of us. Some paper plates use corn starch in between them to help them not stick together. It's considered part of the packaging, so it doesn't need to be labeled, and if it's cc'd with gluten? Well, then we just can't win for losing.

Sometimes, I think I would have done better as a neanderthal before the discovery of wheat. B):D

Just wondering, what's the source of that info? I've never heard that before, or to my knowledge, used a paper plate dusted with corn starch.

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lovegrov Collaborator
lovegrov
Posted

Paper plates really are NOT a concern. Folks, let's not invent problems where there are none.

richard

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