Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

Working At A Pizza Place?


stonezeppelinpilot

Recommended Posts

stonezeppelinpilot Newbie

Hello,

This is my first time posting here. After a very long struggle of being extremely sick I went on a gluten-free diet about 1.5 years ago. I felt amazing! Lately, I have been feeling quite terrible again. I go to work and school and it seems impossible to even think in school, let alone get my projects done. I have been in a ton of pain.

My question is: am I completely insane for working at a pizza place with flour all over?

I have been trying to figure out if some other food besides gluten, dairy, and soy have been making me sick but I haven't been able to pinpoint anything as all food seems to make me sick. I am very careful at work. I always wash my hands really well before I eat. I even make sure to not lick my lips at all. Could breathing flour in be a problem? Could ingesting a tiny amount of flour the night before cause breakfast to make me sick?

Thanks much


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



Celiac.com Sponsor (A8-M):



Dixiebell Contributor

Hi, welcome stonezeppelinpilot!

I would think that yes, you working at a pizza place with flour flying around could make you sick. The problem with flour is that is stays in the air for several hours, someone has actually posted the time before, I can't remember, and it will settle on any and everything in the resturant. So if you are eating there you could be getting it into your system. You also could have an allergy to it along with the gluten intolerance.

NorthernElf Enthusiast

I'm mom in a family of 5...the only gluten-free one. I have segregated all the gluten stuff on to an island in my kitchen. I rarely ever bake - leave that up to my kids now. I have made home made pizza crust and cookies & glutened myself - while trying not to so I just quit. It's not feasible to make my house gluten free at this point - expensive ! However, I do have my areas and pans, etc. so it helps a lot. I recently glutened myself coming home from a hockey tournament on the drive home, after handing out food to my family (cinnamon buns and helping DH unwrap his sub)...and then eating my food. I'm pretty sensitive but it gives you an idea just how easy it is to get glutened. I would think in a pizza place it would be everywhere !

sahm-i-am Apprentice

Hey Stone,

Sorry you haven't been feeling well lately, but I would say it is probably all the pizza dough and flour flying around. I read somewhere (don't you love that vague expression) that flour can stay in the air for up to 3 days. Whether the time frame is accurate doesn't really matter, but the fact that you are around it while it's flying is cause enough to believe that you are being glutened while working there. Small amounts, bit by bit, can make you sick over time. Gluten Free Pizza parlor anyone? ;)

I've actually stopped baking at home with non gluten-free flours. My GI doctor said my antibody numbers weren't going down as much as they should and told me to be hyper-vigilant about gluten. So, I've changed the dog's treats to gluten-free, refuse to touch gluten bread, etc. and don't bake with gluten flours. My non-gluten-free family members understand and have to do for themselves a little more, but hopefully it is working!

I hate to think about what you are going to have to do - can you possibly find another place to work? I know, stupid question in today's times, but maybe you can???

kareng Grand Master

I don't know officially how long flour stays in the air but I think it's at least a day. It also gets in the air ducts and can get pushed around again. Hub made some cookies with reg flour. Wiped the counter. Next morning, a light dusting of flour on the counter and top of mixer. When you get your wood floors sanded and re- finished, you get wood dust settling for about 3 days.

Hopefully, you can find a new job that you like. If you explain to your manager why you have to leave, maybe they would give you a good recommendation.

stonezeppelinpilot Newbie

Thanks everyone!

It does feel like I have been getting progressively more sick. I am definitely going to try to find a new job. It's going to be difficult right now though. So hectic this time of year with christmas and finals.

Much appreciated!

Ox on the Roof Apprentice

Until you find something else, could you use a mask? I don't know if that would work, but maybe some "old-timers" would know.


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



Celiac.com Sponsor (A8-M):



  • 1 year later...
Richterface Newbie

I saw this post on google and I wanted to ask an even more specific question. I was diagnoised with cealics diease at the age of 16, however due to lack of knowledge I havent followed my diet as strictly as I should. However I've decided to research and follow my diet as stict as possible. I have been a manager of 2 pizza places for the past couple of years. First at dominos and currently Donatos pizza in Columbus Ohio. At dominos we used corn mill to stretch our wheat dough and currently at Donatos we do not use corn mill or flour, the dough comes pee pressed with corn mill on the outer layer. I've recently started washing after everytime I've touched the dough or wheat buns (and as of yesterday I've started wearing plastic gloves for the better part of the day. My question is am I at risk of breaking my diet or causing any further damage to my body by working around wheat? I do not ingest it however sometimes flakes or bread or cums fly at my face or water from our sinks splash me in the face.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      129,721
    • Most Online (within 30 mins)
      7,748

    Orchids
    Newest Member
    Orchids
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Yaya
      This is difficult for me to deal with.  B complex is what stands between me and migraines.  Whenever I stop B for just a few days, I get a migraine.  All my adult life I would get a violent migraine for 3 days like clockwork until a doctor told me to try B complex and it worked.  The only time I get a migraine is when I've run out of B.  This has worked for me for over 15 years.  I am soon to be 79.   My cardiologist has me stop all vitamins for about 3 days and I always have a migraine when I go in for the bloodwork.   D level is nearly at optimal.  I don't take A, I get enough from food.   What a dilemma!
    • Scott Adams
      I think the best approach is to lean how to read product labels, especially the allergen warnings, and these lists might be helpful:      
    • Scott Adams
      It looks like you are referring to this product: https://shop.kingarthurbaking.com/items/gluten-free-bread-flour Their site says: "Made with gluten-free wheat starch to give baked goods incredible taste and texture, it’s ideal for classic yeasted recipes like artisan boules, bagels, cinnamon rolls, and burger buns", and it is true that Codex quality wheat starch is gluten-free, and does make better baked goods. However, it also contains very low levels of gluten (under 20ppm), and some celiacs do react to this level, so if you are super sensitive it's best to avoid it. They also make this very similar product, which doesn't include any wheat ingredient, and is certified gluten-free:...
    • DebJ14
      Our Functional Medicine doctor has always ordered the Spectracell Test for Micronutrient Deficiencies.  It tests the intracellular levels of the nutrients, not blood levels.  When high dose, targeted supplementation did not resolve the deficiencies after retesting at 6 months and then a year, he ordered genetic tests.  I have a genetic inability to process Vitamin D, B12 and antioxidants, so I am on high doses of those for life.  The rest of the initial deficiencies resolved within 6 months to a year and a good multi vitamin is sufficient to address those.  My husband has historically had high homocysteine levels and his low folate, B 12 and B6  levels are because of his MTHFR gene...
    • trents
      Welcome to the forum, @Idnam! Ranitidine and Famotidine are not proton pump inhibitors. They are H2 blockers. It is true that histamine intolerance is common in the celiac population. We often don't produce enough of a histamine regulator called DAO (diamine oxidase). Not sure, but this may be due to damage to the gut lining by celiac inflammation. You might also want to research MCAS (Mast Cell Activation Syndrome) as it is often goes hand in glove with histamine intolerance and is actually the root cause. Or, at least that is my understanding. By the way, you can purchase DAO capsules but there is not clear evidence they work.
×
×
  • Create New...