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Drywall Work Enviroment

KiDD3

By KiDD3
in Coping with Celiac Disease

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KiDD3 Newbie
KiDD3
Posted

My wife started working for a company that manufactures drywall about 3 months ago. Around 2 months ago she started having bouts of acid reflux, which she recently starting getting help from our physician for. I just started researching the possibility that the drywall dust may be creating her problems, which in turn gave me the discovery that gluten is used in making drywall. Am I on the right track that the possiblity is there that being exposed to the dust created in manufacturing drywall could be causing her acid reflux?

Sorry if I've posted in the wrong forum, feel free to move if necessary.

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kellynolan82 Explorer
kellynolan82
Posted

My wife started working for a company that manufactures drywall about 3 months ago. Around 2 months ago she started having bouts of acid reflux, which she recently starting getting help from our physician for. I just started researching the possibility that the drywall dust may be creating her problems, which in turn gave me the discovery that gluten is used in making drywall. Am I on the right track that the possiblity is there that being exposed to the dust created in manufacturing drywall could be causing her acid reflux?

Sorry if I've posted in the wrong forum, feel free to move if necessary.

Airborne contamination can be an issue if frequented, although it depends on how much too.

I sometimes find I have acid reflux and it certainly one of the many symptoms of coeliac disease. It would come from the bowel though. But certainly, yes, it could definitely be the case. :unsure:

Austin Guy Contributor
Austin Guy
Posted

I read that the adhesive used in drywall is the problem.

Bella001 Explorer
Bella001
Posted

My wife started working for a company that manufactures drywall about 3 months ago. Around 2 months ago she started having bouts of acid reflux, which she recently starting getting help from our physician for. I just started researching the possibility that the drywall dust may be creating her problems, which in turn gave me the discovery that gluten is used in making drywall. Am I on the right track that the possiblity is there that being exposed to the dust created in manufacturing drywall could be causing her acid reflux?

Sorry if I've posted in the wrong forum, feel free to move if necessary.

I do think it could be the problem. I work in new home sales for a builder. The smell of the homes when they just got sheetrocked always bothered me, kinda like the bread isle. Nothing major, just an offensive smell and couldn't wait to get away from it. I'm sure there are particles in the air that she can breathe in and get on her lips also. Maybe find a new job? With me, I don't go into them if they are doing sheetrock.

moose07 Apprentice
moose07
Posted

It could be a problem if she has gluten sensitivities. I know I can't even walk into certain restaurants or bakeries because they make me sick. But there could be a number of things in the drywall that could be making her sick. But she should get acid reflux checked out because that can cause some damage if not treated

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      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
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      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
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      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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