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Tiny Amounts Of Gluten

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Hi All,

I was just wondering what your reaction is micro amounts of gluten.

For instance a piece of non gluten food that has touched a glutened food.

Or a cutting board, that has had bread sitting on it?

I have read that people go to these extremes, and I am still learning.

Do you really feel a huge reaction to such tiny amounts? For instance,

a tiny grain off a cracker?

If so, what is your immediate reaction to a microscopic amount of gluten?

can you tell, and what happens?

Thx, just curious :-)

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Hi All,

I was just wondering what your reaction is micro amounts of gluten.

For instance a piece of non gluten food that has touched a glutened food.

Or a cutting board, that has had bread sitting on it?

I have read that people go to these extremes, and I am still learning.

Do you really feel a huge reaction to such tiny amounts? For instance,

a tiny grain off a cracker?

If so, what is your immediate reaction to a microscopic amount of gluten?

can you tell, and what happens?

Thx, just curious :-)

I do anyway, can't speak for others, here's an example.

My local supermarket were sampling smoked salmon and brown regular soda bread.

My neighbour tried some and thought it was lovely, the lady sampling asked would I like to try some, I told here I was a Coeliac and couldn't eat gluten bread.

She said my friends daughter is a Coeliac and I know she can have salmon why not just try the salmon.

It looked good so I said ok, she cut me a big piece, lifted it up on the knife for me to take.

I popped it in my mouth an ate it, it was then that I noticed it was the same knife she spread the bread with.

I thought to myself can't do much harm ..... Boy was I wrong .... 6 hours later I had severe cramping, Vomiting and Diarrhoea that lasted 4 days.

Never made that mistake again, all gluten-free foods should be seperate or individually wrapped, I'm like a hawk when there's a possibility of cross-contamination.

I got rid of cutting boards, wooden and plastic utensils in my house.

Now my house is totally gluten-free, I won't let anything containing Gluten inside the door.

I never want to experience that again.

Best Regards,

David

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Wow! So there is a major reaction...I guess in one way, that is good your body detects it..However hard on you!

Can other people get away with small bits with no reaction?

Also, are there people on this board that react without diarrhea,etc....?

I am getting my biocard test done next week...finally!

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I have 4 diagnosed celiacs in my family. Two of them - they are a little careful, but if their food touches gluten food, usually they have no reaction. They get the big D maybe the next day, day after, a little cramping, and that's it. So there are definitely celiacs who don't have to be as careful, at least symptom-wise. Although my father is now starting to have trouble again after 8 years gluten free, so he is trying to be more gluten-conscious, wondering if maybe not being careful might have had an effect he didn't notice at first.

My daughter and I are more sensitive. No touching of our foods to gluten or it's major unpleasantness. Foods processed in the same room as gluten make us sick. Gluten free foods that are <20ppm make us sick, even! My daughter, we think, can have foods that are <10ppm of gluten, but it's been hard to tell, since she is still sometimes sick when we think she should be okay.

I get vertigo and headaches, nausea - within 15-20 minutes after eating. Aches and pains and other symptoms for the next few days. Rarely do I get diarrhea, although it happens.

My daughter gets horrible stomach pain, now vertigo is starting too, huge emotional problems and anxiety attacks, but she also rarely gets diarrhea, just terrible gas.

Like you said - it's hard, but it is REALLY helpful to know when we're not safe enough for our bodies. Also, have to admit, very motivating to stay on the diet, when the results are so severe!

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I have 4 diagnosed celiacs in my family. Two of them - they are a little careful, but if their food touches gluten food, usually they have no reaction. They get the big D maybe the next day, day after, a little cramping, and that's it. So there are definitely celiacs who don't have to be as careful, at least symptom-wise. Although my father is now starting to have trouble again after 8 years gluten free, so he is trying to be more gluten-conscious, wondering if maybe not being careful might have had an effect he didn't notice at first.

My daughter and I are more sensitive. No touching of our foods to gluten or it's major unpleasantness. Foods processed in the same room as gluten make us sick. Gluten free foods that are <20ppm make us sick, even! My daughter, we think, can have foods that are <10ppm of gluten, but it's been hard to tell, since she is still sometimes sick when we think she should be okay.

I get vertigo and headaches, nausea - within 15-20 minutes after eating. Aches and pains and other symptoms for the next few days. Rarely do I get diarrhea, although it happens.

My daughter gets horrible stomach pain, now vertigo is starting too, huge emotional problems and anxiety attacks, but she also rarely gets diarrhea, just terrible gas.

Like you said - it's hard, but it is REALLY helpful to know when we're not safe enough for our bodies. Also, have to admit, very motivating to stay on the diet, when the results are so severe!

I had my tell-tale pangs last night in the upper right quadrant where most of my original inflammation was when I was diagnosed. That means I ingested some gluten but not sure where it came from.

my question has to do with foods processed on lines that also process wheat. I tried TJ's frozen French string beans and didnt even think to check the bag. I typically stay away from anything that shares production with wheat products which this product warns of. It was either that or the olives I purchased from a grocery store's olive bar, but I have read that olives are safe in almost all situations as they are never packed in malt vinegars.

I wonder what ppm's those products have that share production lines. if anyone has a link to some research on this that would be great.

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Shauna,

Thanks for your response..It's helping me figure this all out.

I noticed in your post, it said that you were 21 years undiagnosed.

What were your symptoms for 21 years? how were you diagnosed?

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Quincy,

So sorry to heart that! Just when you think your safe...something cloaked.

I am still trying to discover what is making me so ill. ordering my biocard

this week :-) At least that will eliminate one thing, so i can figure out the

rest. 20 something years of feeling terrible!

Should probably do the pill cam too.

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I noticed in your post, it said that you were 21 years undiagnosed.

What were your symptoms for 21 years? how were you diagnosed?

Phew - it's a long list. I'll see if I can be pithy...It's hard for me. I talk too much! :D

Until I was around 16, I was a healthy, active kid who almost never got sick. I was in many sports, did well, never got injured, etc...

Then when I was 16 I started catching nearly every cold that year that came along. I got a sinus infection that it took surgery to fix, and for the next 2 decades, I was constantly having on and off again sinus infections.

I developed hay fever at 16 and that got worse over the years.

I started having problems with depression at about 16 that waxed and waned over the years - but always at least once every two months I would have a very bad bout.

I started pulling muscles when I would try to exercise, no matter how much I stretched. That got progressively worse over the next 20 years, too.

I got sick more often, and over the next 20 years, it got worse. Started out as colds and sinus infections, and within 10 years, I was getting worse complications at least a couple times a year, like bronchitis, pneumonia, strep, etc... I was catching influenza once or twice a year. The worst was four years ago when I developed a disease that is common where I live, from a local fungus, but because of my lowered immune system it laid me out for nearly a year. Since then, I've had joint pain and low, short-term fevers at least a few times a week.

I started getting repetitive strain injuries, even though I wasn't doing all that much to get them: carpal tunnel, tendonitis, golfer's elbow, tennis elbow, plantar fasciitis.

I had a few ear infections along the way, I started getting car sick again, even though we thought that had disappeared when I was a child. I could get up quickly or sit up quickly and have my vision black out for a few seconds. And then just a few years back I started having vertigo and dizzy spells combined with ear pain.

I developed partially herniated discs in my neck and back and nerve pain that radiated out from them that went down my arms and legs.

I had been a skinny, skinny kid, but started to gain weight and had a very hard time keeping it off.

I was typically either constipated or had diarrhea, but never one for long enough to seem like it was a problem.

I was often exhausted and suffered from insomnia.

All of this was explained away by the doctors, and frankly, a lot of the explanations sounded at least somewhat plausible. The illness, the injuries, the weight, and the irregularity were all because I must not be eating healthy, wasn't taking care of myself, wasn't sleeping like I should. The sinus problems were because of my hay fever. The nerve problems were due to the herniated discs. The joint pain and fevers were the fungus still active in my bloodstream. The depression was hereditary. The ear pain...at that point, I had a few experts subtly try to suggest that it was all in my head, or it was just stress/anxiety.

I was diagnosed by accident. I had a cough that wouldn't go away, no matter what they tried. It wasn't bronchitis, pneumonia, nothing they could see, but I couldn't stop coughing. So looking for other possibilities, my doctor arranged to have me tested for H. Pylori in the gut. If it caused acid reflux (which I didn't have), it could irritate the lining of the throat and possibly cause my cough.

I was positive for H. Pylori, took antibiotics, and then they had to do a biopsy to make sure the H. Pylori were all dead, since they are often antibiotic resistant. My father had been diagnosed with celiac disease a few years before, and so I just said, "since you're going down there, could you check for celiac disease as well?"

They did, and saw damage, so then I got the blood test and it was positive for celiac disease.

The sad thing is, I would swear I asked the doctor to do a celiac blood test a couple years after my father was tested, but it was never done. Don't know if I'm misremembering asking, or they left the test out accidentally from the other dozen tests, or just didn't do it, period.

I have now been gluten free for about a year...

- I have caught one cold in 16 months that I shook off in 2 days.

- My hay fever is barely noticeable.

- I have not pulled a single muscle

- I have not suffered from depression, at all.

- My vertigo and ear pain are gone, car sickness gone, vision blacking out is gone, unless I get glutened.

- The nerve pain down my arms and legs is gone, unless I get glutened.

- My joint pain and fevers are gone, unless I get glutened.

- My weight went down and stabilized.

- My insomnia and exhaustion went away.

- My insides finally got regular.

And a few more pluses - I have more patience, less irritability, more energy. I can remember better and my thinking is so much clearer than it used to be that it's pretty amazing. Even my kids have remarked on it.

The one thing I never had was gut pain. It's funny - I hear that what I have is usually called 'silent celiac disease,' but then I look back at my history and wonder how I could have all these things and no one ever thought: wow, something's got to be wrong if this person is getting sick so often. We should do a few tests.

Perhaps what I have is more like atypical celiac disease, but most of the people I have met with silent celiac disease are like me: we have lots of signs that something was wrong, but we never would have thought it was due to one disease. I really wonder if any silent celiacs are truly silent, or if the doctors just aren't hearing us, ya know?

Okay...and that was SO not pithy, LOL. Hope it helped, though! :)

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Shauna,

Wow! you sound like me :-) TY so much for sharing....I don't feel so alone LOL.

However, I will be pissed if I am diagnosed and these do-do dr's never caught it.

If it isn't this, it will leave me in the endless maze trying to figure it out :-(

SO AMAZED you are feeling better!!!!!!! yay!!!!!!

Maybe 2011 is my year for healing. woot woot!

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Hi All,

I was just wondering what your reaction is micro amounts of gluten.

> Hey, this is very typical. I get sick off of crumbs or if it was fried in the same oils as something containing wheat. Even kissing someone who has eaten wheat, I will still get sick. I would say if you are living with someone that eats wheat, then buy your own toaster/peanut butter/butter or whatever you most commonly share..and always keep everything as seperated as possible. You can never be to cautious when trying to stay away from wheat, because in the end you will only feel better right? : )

Good Luck!

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I learned the hard way when I first went gluten-free. I ordered a salad but forgot to ask for no croutons. When it came, it only had a few so I carefully picked them off. Oh boy, big mistake. I thought I had gotten them all and I didn't see any crumbs but I was sick for the next two days. Whenever I react after eating out, I figure a stray crumb got in there somewhere.

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Hi All,

I was just wondering what your reaction is micro amounts of gluten.

Do you really feel a huge reaction to such tiny amounts?

If so, what is your immediate reaction to a microscopic amount of gluten?

can you tell, and what happens?

Thx, just curious :-)

My daughter recently became extremely ill from cross contamination, we believe. She did not have any gluten food at all. She baked gluten-free pizzas on an old cookie sheet. A cookie sheet that is over 10 years old, has brownish spots of who even knows? and has been used to bake foods with gluten. She felt "funny" immediately. Then came headaches. By 430 am she was on the bathroom floor asking me to drive her to the ER (thankfully, she rode it out and felt better. Her stomach is just beginning to feel good).

That was the first time she has become ill like that, ever. To where she couldn't sit, stand or lay down comfortably. She ate only meals we prepared. The reaction was either from the pizza being baked on a previously used sheet for gluten products, or by carrying food at work from a snack area to a break room for her boss. She claims the items were covered and she never touched them - or ate them. So she had a reaction from just touching food items that had gluten. Within hours it was extreme.

Also, are there people on this board that react without diarrhea,etc....?

Since my daughter has Hashimoto's and is hypothyroid she is extremely constipated -- seven days of no elimination!! Severe. I worry about toxins leaking thru and poisoning her system. Well, I worry alot with this. Her thyroid was enlarged and half removed in 2005. Became ill with an undiagnosed case of mono, showed anti - bodies for Epstein-Barre and basically was given anti depressants for mood swings. Her weight ballooned. She was falling asleep driving to school.

When she moved back home we found a doctor that tested her for allergies. The numbers for most of the foods were quite high--including wheat and gluten and casein/cow milk. The doctor suggested a gluten free diet. She has not had the biopsy. She will not go back on gluten unless it means getting meds/food at no cost. She also is dealing with poly cystic ovarian syndrome and a possible parasitic infection! No more away trips for her, for awhile. :) She is fast becoming the poster girl for auto-immune diseases. And with no health insurance.

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Your daughter seems like she is going through a lot. I too was diagnosed

epstein barr along with endometriosis, all the other crazy symptoms.

Yes, it is hard to pay for medical when you are too sick too work!! It's a catch 22, isn't it?

~ Just keep swimming~ that's what I tell myself! from nemo :-)

My daughter recently became extremely ill from cross contamination, we believe. She did not have any gluten food at all. She baked gluten-free pizzas on an old cookie sheet. A cookie sheet that is over 10 years old, has brownish spots of who even knows? and has been used to bake foods with gluten. She felt "funny" immediately. Then came headaches. By 430 am she was on the bathroom floor asking me to drive her to the ER (thankfully, she rode it out and felt better. Her stomach is just beginning to feel good).

That was the first time she has become ill like that, ever. To where she couldn't sit, stand or lay down comfortably. She ate only meals we prepared. The reaction was either from the pizza being baked on a previously used sheet for gluten products, or by carrying food at work from a snack area to a break room for her boss. She claims the items were covered and she never touched them - or ate them. So she had a reaction from just touching food items that had gluten. Within hours it was extreme.

Since my daughter has Hashimoto's and is hypothyroid she is extremely constipated -- seven days of no elimination!! Severe. I worry about toxins leaking thru and poisoning her system. Well, I worry alot with this. Her thyroid was enlarged and half removed in 2005. Became ill with an undiagnosed case of mono, showed anti - bodies for Epstein-Barre and basically was given anti depressants for mood swings. Her weight ballooned. She was falling asleep driving to school.

When she moved back home we found a doctor that tested her for allergies. The numbers for most of the foods were quite high--including wheat and gluten and casein/cow milk. The doctor suggested a gluten free diet. She has not had the biopsy. She will not go back on gluten unless it means getting meds/food at no cost. She also is dealing with poly cystic ovarian syndrome and a possible parasitic infection! No more away trips for her, for awhile. :) She is fast becoming the poster girl for auto-immune diseases. And with no health insurance.

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Your daughter seems like she is going through a lot. I too was diagnosed

epstein barr along with endometriosis, all the other crazy symptoms.

Yes, it is hard to pay for medical when you are too sick too work!! It's a catch 22, isn't it?

~ Just keep swimming~ that's what I tell myself! from nemo :-)

Thank you so much shezatrip. I had no idea of how many are suffering. Yep, keep on smiling!!

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Thank you so much shezatrip. I had no idea of how many are suffering. Yep, keep on smiling!!

Thanks Shezatrip for the kind words. yes, I take a powder formula recommended by my Nutritional Doctor and it helps my gut rebound. It is interesting how similar my story is to T.H.'s I am now 49 and my doctor suspects I was celiac from age 6 or 7. It's hard to know, but I remember YEARS of canker sores. my childhood was spent tolerating terrible canker sores. I just learned to cope. I was also 6'2 and 170lbs for many years as well.

My real decline came in 2006 when I began to experience terrible anxiety (more than the constant anxiety I was able to manage growing up)and depression. No one knew what was wrong with me when I began to lose circular patterns of beard all over my face and neck. It wasn't until the pain began under my rib cage (swollen small intestine)and never went away that I happened to call a GI group who's receptionist happened to have celiac. Thank GOD for her!!

She immediately told me to come in for a scope. Within 2 days I was under the scope and a week after that the results showed Marsh III. what a trip.

I was dx'd in April 2010 and went through several months of hell detoxing from gluten. I had to go on an SSRI and take klonapin for the anxiety, but I am doing ALOT better now. I really at one point thought I wasn't going to make it, I was so miserable. But I have put on weight and the dizziness has stopped as well as the night panic attacks and the arm tingling. The D has stopped but I am still lactose intolerant and have had to stop drinking milk, which I loved to do with cakes and cookies or course!

Thank God for his healing touch in my life and good friends and family to support me through this. I hope and pray you have the same.

Get well soon, it takes time but there is light at the end of the tunnel!!

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Amen Quincy! Amazing story of recovery that will help so many others!!

It brings me joy reading and hearing healing stories~ recovering from pain and suffering..It can be SUCH a difficult journey as we know.

And YES, Thank-you God for the woman who helped navigate you to your test....

One person can change a life~ Now you are helping others and bringing awareness.

Thanks Shezatrip for the kind words. yes, I take a powder formula recommended by my Nutritional Doctor and it helps my gut rebound. It is interesting how similar my story is to T.H.'s I am now 49 and my doctor suspects I was celiac from age 6 or 7. It's hard to know, but I remember YEARS of canker sores. my childhood was spent tolerating terrible canker sores. I just learned to cope. I was also 6'2 and 170lbs for many years as well.

My real decline came in 2006 when I began to experience terrible anxiety (more than the constant anxiety I was able to manage growing up)and depression. No one knew what was wrong with me when I began to lose circular patterns of beard all over my face and neck. It wasn't until the pain began under my rib cage (swollen small intestine)and never went away that I happened to call a GI group who's receptionist happened to have celiac. Thank GOD for her!!

She immediately told me to come in for a scope. Within 2 days I was under the scope and a week after that the results showed Marsh III. what a trip.

I was dx'd in April 2010 and went through several months of hell detoxing from gluten. I had to go on an SSRI and take klonapin for the anxiety, but I am doing ALOT better now. I really at one point thought I wasn't going to make it, I was so miserable. But I have put on weight and the dizziness has stopped as well as the night panic attacks and the arm tingling. The D has stopped but I am still lactose intolerant and have had to stop drinking milk, which I loved to do with cakes and cookies or course!

Thank God for his healing touch in my life and good friends and family to support me through this. I hope and pray you have the same.

Get well soon, it takes time but there is light at the end of the tunnel!!

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Just my 2 cents - my reactions are very hit and miss. And because I'm reacting to supposedly "gluten free" items, I still am not sure if it's a food intolerance or traces of gluten.

We're I've accidently eaten something without checking the warnings, and discovered later the "Could contain traces of gluten" message - I got quite severe symptoms, like D, anxiety etc etc. It's practically as bad as eating a full muffin.

Where I've eaten something that "didn't agree with me", usually some highly processed food that may have had some cc in the original ingredients or in the factory, but no warning for it, I can get milder symptoms. Like mild nausea, sore stomach or throat, an annoying cough with nose running, sometimes a crampy stomach with mild d the next day.

But I can eat the same item twice and react once but not the second time. Might be lucky the second time with the amount of cc I got hit with, or maybe I don't react identically to traces of gluten every time.

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Forgot about the skin, the itchy, itchy skin. With or without bumps or rash. Sometimes this is the only symptom I notice, and it persists until I root out the culprit to find relief for my bleeding skin! Bleh!

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Before I was diagnosed, and therefore gluten-free, I had so much of the craziness many here have shared. I've been glutened twice that I know of by tiny amounts of gluten. First...I was working at a high school, and some kids had crushed cheerios right outside my door. When I went out to tell them to clean it up, a big gust of wind came up. I kept my mouth closed, but I know for sure they got into my eyes (I could feel it... ouch), and probably into my nose. Within a few hours I was doubled over on the floor, cramps, D, etc. The second time was at a restaurant (where they have a gluten-free menu, and the manager assured me they were careful). I don't have allergies, and no one else got sick from the same dish, so it wasn't food poisoning. Same thing happened.

It seems now that I'm gluten-free, my body's first and main reaction is to get the toxin OUT!

Good luck.

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Before I was diagnosed, and therefore gluten-free, I had so much of the craziness many here have shared. I've been glutened twice that I know of by tiny amounts of gluten. First...I was working at a high school, and some kids had crushed cheerios right outside my door. When I went out to tell them to clean it up, a big gust of wind came up. I kept my mouth closed, but I know for sure they got into my eyes (I could feel it... ouch), and probably into my nose. Within a few hours I was doubled over on the floor, cramps, D, etc. The second time was at a restaurant (where they have a gluten-free menu, and the manager assured me they were careful). I don't have allergies, and no one else got sick from the same dish, so it wasn't food poisoning. Same thing happened.

It seems now that I'm gluten-free, my body's first and main reaction is to get the toxin OUT!

Good luck.

It seems that many of us have become quite sensitive. I just posted a new topic in the Food Labeling topic area of the forum that has a link to a video that shows how much is involved in sanitizing a machine that processes wheat. check it out and see what you think. It really raised some basic questions about the food industry and what they claim. How much gluten is too much gluten for us? I am still wondering this question, but I guess it's different for everyone...

Good news for me though Shezatrip: My latest blood work shows my Celiac antibodies (i think it's the Ttg) at 3! down from 51 in April 2010 when I was dx'd. so happy because I have been SO OCD about not ingesting any gluten.

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It was either that or the olives I purchased from a grocery store's olive bar, but I have read that olives are safe in almost all situations as they are never packed in malt vinegars.

An olive bar? You mean one of those places where the olives are in open bulk containers and customers help themselves and fill their own container? Holy cow! What a risk for contamination, especially if there is a salad bar nearby, like at our local grocery store.

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An olive bar? You mean one of those places where the olives are in open bulk containers and customers help themselves and fill their own container? Holy cow! What a risk for contamination, especially if there is a salad bar nearby, like at our local grocery store.

I checked with the store and all the olives at the olive bar do not have anything containing gluten and there is no salad bar nearby to it. I don't normally buy from salad bars anymore, it's too risky for my taste and this was a one-time occasion for the holiday party I had. So I believe it was the Trader Joe's French String Beans which warns that the equipment is shared with wheat production. I have since eaten the olives and have had no problems so I won't buy that brand of frozen string beans. I just stay away from any product that says it was processed on equipment that also processes wheat or gluten ingredients. I just won't risk it.

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I really needed to hear this. I just got really sick from cross contamination. I posted a topic on here and only one person responded and said they never got that sick from cc. Since I am self diagnosed that made me wonder if maybe I was wrong about the whole thing. I keep fretting about it. But then I read these posts and once again felt like I was reading something I had written myself.

To answer the topic question... what happened to me was that I ate at a BK and got horribly cc food. I watched them make it, but thought, surely it won't hurt me that much. Boy was I wrong. I ate the food on 5 days ago. The next day I thought I had the flue I had a horrible migraine that lasted two days, and every time I eat I get a little headache, stomachache, and feel nauseous. It sucks! Such is life, I suppose, but a huge thanks for everyone who has responded, because I at least have peace of mind!

Megan

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    Roxanne Bracknell
    Celiac.com 06/22/2018 - The rise of food allergies means that many people are avoiding gluten in recent times. In fact, the number of Americans who have stopped eating gluten has tripled in eight years between 2009 and 2017.
    Whatever your rationale for avoiding gluten, whether its celiac disease, a sensitivity to the protein, or any other reason, it can be really hard to find suitable places to eat out. When you’re on holiday in a new and unknown environment, this can be near impossible. As awareness of celiac disease grows around the world, however, more and more cities are opening their doors to gluten-free lifestyles, none more so than the 10 locations on the list below.
    Perhaps unsurprisingly, the U.S is a hotbed of gluten-free options, with four cities making the top 10, as well as the Hawaiian island of Maui. Chicago, in particular, is a real haven of gluten-free fare, with 240 coeliac-safe eateries throughout this huge city. The super hip city of Portland also ranks highly on this list, with the capital of counterculture rich in gluten-free cuisine, with San Francisco and Denver also included. Outside of the states, several prominent European capitals also rank very highly on the list, including Prague, the picturesque and historic capital of the Czech Republic, which boasts the best-reviewed restaurants on this list.
    The Irish capital of Dublin, meanwhile, has the most gluten-free establishments, with a huge 330 to choose from, while Amsterdam and Barcelona also feature prominently thanks to their variety of top-notch gluten-free fodder.
    Finally, a special mention must go to Auckland, the sole representative of Australasia in this list, with the largest city in New Zealand rounding out the top 10 thanks to its 180 coeliacsafe eateries.
    The full top ten gluten-free cities are shown in the graphic below:
     

    Jefferson Adams
    Celiac.com 06/21/2018 - Would you buy a house advertised as ‘gluten-free’? Yes, there really is such a house for sale. 
    It seems a Phoenix realtor Mike D’Elena is hoping that his trendy claim will catch the eye of a buyer hungry to avoid gluten, or, at least one with a sense of humor. D’Elena said he crafted the ads as a way to “be funny and to draw attention.” The idea, D’Elena said, is to “make it memorable.” 
    Though D’Elena’s marketing seeks to capitalizes on the gluten-free trend, he knows Celiac disease is a serious health issue for some people. “[W]e’re not here to offend anybody….this is just something we're just trying to do to draw attention and do what's best for our clients," he said. 
    Still, the signs seem to be working. D'elena had fielded six offers within a few days of listing the west Phoenix home.
    "Buying can sometimes be the most stressful thing you do in your entire life so why not have some fun with it," he said. 
    What do you think? Clever? Funny?
    Read more at Arizonafamily.com.

    Advertising Banner-Ads
    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
    FoodProcessing.com.au

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    • Thank you, Ennis and Kareng for the amazing tips! I will head over and start reading the newbie 101.  So glad I found this forum with these amazing insights, so I can grow my new knowledge. 
    • I honestly use a grain free quick bread in my bakery, we gave up grains completely. But I will lend you some advice.

      First off, give up bread for a few months if your first going gluten free, you have ot forget the bread taste and get new standards.

      Next few tips with gluten free breads,
      Gluten breads use the the gluten "glue" to give it that doughy texture and hold the shape.
      In gluten free breads we use gums xantham or guar in 1/4-1tsp, psyliumm husk 1-2tbsp or konjac 1/2-1tsp per full size loaf  to hold shape
      And the flour starches for structure, in the case of nut based breads the harder structures and large amounts of egg whites do this.
      A leavening agent either yeast, baking powder, or a baking soda and vinegar combo, to give air bubbles and rise. OK now lets trouble shoot

      IF your bread rises initially then collapse you probably do not have enough binder, or something to act as the lattice/framing of your bread house. Considering your using a mix it should have that starchy (diabetic carb bomb) already in it and you might need to adjust your binder or cooking times. Try upping the gum by 1/4 tsp at a time, I use psyllum husk (1-2tbsp) myself but xantham gum makes a lighter bread, even if it makes me sick personally I got to admit this.  PS if you have issues with xantham you can try guar gum as a direct trade off, many get sick from xantham as it is grown from a mold lattice on either corn, broccoli, or wheat.

      If your bread fails to rise at all, then your issue is likely not enough leavening try adding a extra 1/2 tsp baking soda and 1tsp apple cider vinegar to see if this helps, or even doubling that for a proof of concept. The leavening it could also be due to either your yeast being old OR climate. My bakery will not bake during a thunderstorm or high barometric pressure as our gluten free goods are more sensitive to this and the tops always invert during bad weather.

      Other things to consider might be your machine and temperature/timing. It might not be suited for your gluten-free breads...Honestly as a baker for years, I can tell you gluten free breads are the most finicy thing your going to work with. Few grams off of water, a few mins off of timing, etc. and it can be too moist, a dry brick, pile of mush,  or powdery mess. Try the mix traditionally by hand per instructions to rule out the machine. Also invest in a scale.....it will save you tons in the future as you can have a 7-20 gram difference in some flours scooping.
    • Sounds like a very high blood test.  You need to keep eating gluten until you finish all testing.  So eat your favorite gluten foods.
    • Hi aya, Some doctors are idiots.  So find a different one if you can.  You may be low on B vitamins also.  B vitamins affect the function of nerves and are important to keep up.  B-12 is sometimes low in people with celiac disease.  I suggest you check your B vitamins levels and also selenium.  I have low vitamin D still.  And I have trouble swallowing sometimes, probably because of low B vitamins for years. Maybe you can find a good doctor on this website. https://www.celiacos.org/
    • Ok, bake the bread, throw it in the trash, and eat the bread machine.  Hopefully someone with some helpful advice will show up soon.  I gave up bread baking years ago.  Ennis_tx has some bread recipes he makes.
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