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

Will My Home Reno Cause Me Problems?


sahm-i-am

Recommended Posts

sahm-i-am Apprentice

After some basic research I think I'm beginning to panic. After Christmas we are going to be doing some minor renovations (in our kitchen no less!!!!!! :blink: ). I started wondering about inhaled gluten and the drywall and joint compound. We are the do-it-yourself type. Even if I wear an OSHA mask, this stuff is going to be ALL OVER MY HOUSE! And my gluten free kitchen (sob). Aaaccckkkk! I suppose lots of plastic tarps, tape, and totally emptying the kitchen are in my future? Any other home reno survivors out there???


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



Celiac.com Sponsor (A8-M):



frieze Community Regular

5. Drywall and Building Supplies

If you're renovating your home or even just doing some minor repairs, you should know that some of the products you may use contain gluten ingredients.

For example, some brands of drywall and almost all of the compounds used to conceal drywall seams ("mudding" compounds) contain wheat as an ingredient, as do the spackle repair compounds used to fix small holes in walls. Gluten also can be found as part of the glue in some plywood, especially interior-grade plywood.

When you cut or sand these products, you'll be breathing (and swallowing) gluten dust, and that can lead to a horrible glutening. Wearing a full HEPA respirator (not just a dusk mask) can help, but you'd be better off leaving very dusty home repairs to someone else.

kareng Grand Master

5. Drywall and Building Supplies

If you're renovating your home or even just doing some minor repairs, you should know that some of the products you may use contain gluten ingredients.

For example, some brands of drywall and almost all of the compounds used to conceal drywall seams ("mudding" compounds) contain wheat as an ingredient, as do the spackle repair compounds used to fix small holes in walls. Gluten also can be found as part of the glue in some plywood, especially interior-grade plywood.

When you cut or sand these products, you'll be breathing (and swallowing) gluten dust, and that can lead to a horrible glutening. Wearing a full HEPA respirator (not just a dusk mask) can help, but you'd be better off leaving very dusty home repairs to someone else.

How do you or I know which products have wheat in them? Had a hard time trying to find out on 1 kind of construction glue. How do you know what drywall, etc is made of?

sahm-i-am Apprentice

Finding out what kind of drywall, joint compound, etc. a builder used years ago is impossible. Demolition is going to cause so much dust. What a mess. And my doctor just told me to be extra hyper vigilant as my numbers aren't going down (Celiac blood panel). Any others out there that have been through a remodel? I'm still researching and if I find anything I'll post here for others.

ravenwoodglass Mentor

Finding out what kind of drywall, joint compound, etc. a builder used years ago is impossible. Demolition is going to cause so much dust. What a mess. And my doctor just told me to be extra hyper vigilant as my numbers aren't going down (Celiac blood panel). Any others out there that have been through a remodel? I'm still researching and if I find anything I'll post here for others.

Is there someplace else you can stay while the demolition is going on? If not seal off the room with sheets of heavy plastic. I would literally tape the workers in there and if there is a door to the outside from that room have them use it. If you dampen drywall seams before sanding that can keep the dust down a bit. Good luck. When we remodeled we used tongue and groove, wood on the walls and a synthetic tongue and groove material that was lightweight on the ceiling. No drywall dust to worry about that way.

Archived

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

  • 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. - trents replied to Paulaannefthimiou's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Bob red mill gluten free oats

    2. - trents replied to jenniber's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      10

      Disaccharide deficient, confusing biopsy results, no blood test

    3. - Paulaannefthimiou posted a topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Bob red mill gluten free oats

    4. - jenniber replied to jenniber's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      10

      Disaccharide deficient, confusing biopsy results, no blood test

    5. - trents replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      High TTG-IgG and Normal TTG-IgA

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      132,846
    • Most Online (within 30 mins)
      7,748

    Fultonn
    Newest Member
    Fultonn
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • trents
      Not necessarily. The "Gluten Free" label means not more than 20ppm of gluten in the product which is often not enough for super sensitive celiacs. You would need to be looking for "Certified Gluten Free" (GFCO endorsed) which means no more than 10ppm of gluten. Having said that, "Gluten Free" doesn't mean that there will necessarily be more gluten than "Certified Gluten" in any given batch run. It just means there could be. 
    • trents
      I think it is wise to seek a second opinion from a GI doc and to go on a gluten free diet in the meantime. The GI doc may look at all the evidence, including the biopsy report, and conclude you don't need anything else to reach a dx of celiac disease and so, there would be no need for a gluten challenge. But if the GI doc does want to do more testing, you can worry about the gluten challenge at that time. But between now and the time of the appointment, if your symptoms improve on a gluten free diet, that is more evidence. Just keep in mind that if a gluten challenge is called for, the bare minimum challenge length is two weeks of the daily consumption of at least 10g of gluten, which is about the amount found in 4-6 slices of wheat bread. But, I would count on giving it four weeks to be sure.
    • Paulaannefthimiou
      Are Bobresmill gluten free oats ok for sensitive celiacs?
    • jenniber
      thank you both for the insights. i agree, im going to back off on dairy and try sucraid. thanks for the tip about protein powder, i will look for whey protein powder/drinks!   i don’t understand why my doctor refused to order it either. so i’ve decided i’m not going to her again, and i’m going to get a second opinion with a GI recommended to me by someone with celiac. unfortunately my first appointment isn’t until February 17th. do you think i should go gluten free now or wait until after i meet with the new doctor? i’m torn about what i should do, i dont know if she is going to want to repeat the endoscopy, and i know ill have to be eating gluten to have a positive biopsy. i could always do the gluten challenge on the other hand if she does want to repeat the biopsy.    thanks again, i appreciate the support here. i’ve learned a lot from these boards. i dont know anyone in real life with celiac.
    • trents
      Let me suggest an adjustment to your terminology. "Celiac disease" and "gluten intolerance" are the same. The other gluten disorder you refer to is NCGS (Non Celiac Gluten Sensitivity) which is often referred to as being "gluten sensitive". Having said that, the reality is there is still much inconsistency in how people use these terms. Since celiac disease does damage to the small bowel lining it often results in nutritional deficiencies such as anemia. NCGS does not damage the small bowel lining so your history of anemia may suggest you have celiac disease as opposed to NCGS. But either way, a gluten-free diet is in order. NCGS can cause bodily damage in other ways, particularly to neurological systems.
×
×
  • 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.