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

Working At A Pizza Place?

stonezeppelinpilot

Recommended Posts

stonezeppelinpilot Newbie
stonezeppelinpilot
Posted

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
Dixiebell
Posted

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
NorthernElf
Posted

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
sahm-i-am
Posted

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
kareng
Posted

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
stonezeppelinpilot
Posted
  • Author

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
Ox on the Roof
Posted

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
Richterface
Posted

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.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,681
    • Most Online (within 30 mins)
      7,748
    Donna Ybarra
    Newest Member
    Donna Ybarra
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • 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.