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

Dealing With Gluten In Art Supplies At School


BrooklynFamily

Recommended Posts

BrooklynFamily Apprentice

My son is 3.5 years old and has been gluten-free since his Celiac diagnosis 1.5 years ago. He is doing great, but as he gets older, I'm discovering the challenges of dealing with school and classes, etc. Cy is taking an art class at a local NY Kids Club and although they assured me that they don't use play-dough and are familiar with gluten-issues and even noted in "our chart" that Cy has Celiac, when he walked into the classroom on the first day, play-dough was all over the table. I immediately mentioned it to the teacher and she pulled it off the table and put down something called "floam," but left all the rollers and play-dough toys out for the kids to play with. The teacher seemed to have no idea of Cy's gluten issues.

I didn't want to disrupt class and my son is pretty good about not putting things in his mouth, so I left feeling very anxious and went to talk to the manager. I talked with his teachers after class and after a few phone calls, I've gotten a list of all their art supplies and am starting the process of contacting the manufacturers to determine the gluten status of everything.

I'm pretty sure nearly everything is safe, EXCEPT for the play-dough. I offered to bring in gluten-free play-dough for the entire class, but I think I'd also have to bring in tools, too. The manager wasn't too keen on my doing that and she mentioned that maybe Cy could wear gloves on the days they are using gluten supplies. I do NOT like this idea. Am I crazy? Is this what you do with your kids in art classes?

What do you suggest I do? Keep him home on gluten art days? It's only a 45-min class, 1x per week. Just wash his hands really well after class? How likely is it that he'll actually ingest gluten from playing with play-dough? We're really strict about gluten in our home and as far as we can tell, he's never been glutened since going gluten-free... so I'd hate to "let my guard down" with this class. At the same time, I'd like him to get to do this class and it's good practice for us heading into pre-K next year.

I just am wondering how you've dealt with this situation. In addition to checking on the gluten-status of all their art supplies, I'm also going to give the manager and teachers a letter, just reminding them what gluten is and asking them to please let me know what days they plan on using gluten art supplies. If I can convince them to let me supply them with gluten-free options, I will (papier m


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



Celiac.com Sponsor (A8-M):



Mizzo Enthusiast

IMO

If they understood his needs and stated they could and would comply with his needs then I would be as "strict" as necessary. Yes I would ask them to wipe down tables, remove playdoh or other gluten supplies. Instruct hand washing before and after class and offer to speak to instructor directly on his needs. If they decide they cannot comply with his needs then you can make the decision to pull him out or not.

BTW ,My 7 yr old played with playdoh twice before I realized that was what making her sick. So yes even if they don't put fingers in mouths or chew nails it still happens.

StephanieL Enthusiast

We asked that they either a) not use it, B) switch to a safe play-doh c) use it the days my DS isn't there (he's there 3 day/week). My boy is a finger sucker with still high ttG's and I suspect it is from things like this and things not getting wiped down properly :( It's totally possible he could get sick, as a pp mentioned. And I would 100% ask them to clean the tables before your class (which SHOULD be getting done anyway!) You are correct that it would not only involve getting the safe dough but also safe tools.

GFinDC Veteran

Plus the other kids would need to wash up after the play-doh so they wouldn't contaminate him through hand to hand contact.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,742
    • Most Online (within 30 mins)
      7,748

    MistyMoon
    Newest Member
    MistyMoon
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)

    • There are no registered users currently online

  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.