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

Is This Even Possible?


MJ-S

Recommended Posts

MJ-S Contributor

We have weekly lunch meetings where they order pizza in. I bring my own lunch, of course. I'm worried that I might be getting sick from the pizza "dust" in the room.

I hate the fact that we have to eat at these meetings, but of course everyone else loves it (it's paid for by work). While I used to be the one who did most of the typing, now someone else does this because I can't touch the same keyboard that is being passed around while everyone eats their lunch. I'm super careful not to touch anything, and I've even been eating before the meeting so my food can't get contaminated.

I've noticed that I often seem to be sick the day after these meetings. It happened last week, and today as well (we met yesterday). I've noticed it in the past as well, but I've resisted jumping to any conclusions because I don't want to have to ask them to change their lunches and I'm not sure I'm right. I just don't know what else could be causing the problem.

This week I've eaten pretty much the same thing every day, so is it coincidence? I already don't have dairy, and I've tested eliminating soy and corn (I seem fine with them). This week I also stopped the new quinoa flakes I'd been trying for breakfast (just in case) and brown rice pasta (just in case). I've just been having the same fruits, veggies, meat, and eggs I normally do.

I can't say for sure I've been glutened - I just know I'm more tired than I should be, my stomach hurts, and my tongue has gone white again. Whether it's cc or something else I don't really know. I go days at a time when I'm fine, and then all of a sudden I have a few days where I don't feel well. I'm very frustrated because nothing is changing in my diet as far as I can tell.

So is it possible to be breathing in pizza particles? Yesterday a co-worker was really close to me with his pizza slices. I know that people get sick from inhaling flour - can it still be an issue after it's cooked?


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



Celiac.com Sponsor (A8-M):



pricklypear1971 Community Regular

I would assume anything is possible. What is more likely is the crumbs ate getting on you or your stuff. Door handle? Are they walking out and touching other things that you later touch? Are they going to your desk later and touching your stuff?

And the other question, is it anything else? Is it that you are just tired from the work week, and your body is letting you know? Are you low on some vitamin or mineral?

It's a really tough call. Good luck.

JoshB Apprentice

Frankly I don't think it's possible, and you are likely endangering your relationship with your workmates by worrying about it. If you're concerned about crumbs on the door, then stand second in line and don't open it yourself, or wash your hands after the meeting.

Maybe you should stop in and see the doc, or take a vacation day and rest up. Hard to remember it sometimes, but people do get sick without the assistance of gluten!

GlutenFreeManna Rising Star

I've never heard of an instance of "pizza dust" from an already cooked pizza contaminating someone however there are many other possible explanations. A more likely culprit would be shared supplies or shared door handles, sink handles, toilet handles, clipboards, pens, etc. Or those close talkers eating and gleeking in your general direction. :blink:

That said I would not bring this up in the meeting or anything. Instead, see if you can discretely distance yourself from people during the eating portion of the meeting--stand instead of sitting around the table if possible. If that is not possible then you may have to mention to the person waving the pizza in front of you that you would prefer he not do that. Using body language such as coverign your mouth and nose with a napkin or handkerchief or just backing away when he gets to close might be all you need to do to send the "back off" message. I'm not going to sugar coat it however this may cause some people to think you are going overboard and you may lose friends at work.

smeej Newbie

I think a lot of pizza places flour the bottom of the dough. Maybe that's what's getting you? That part would be pretty raw and airborne. Maybe there's another pizza place that wouldn't be as bad? Could you suggest some meal other than pizza?

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - GlorietaKaro replied to GlorietaKaro's topic in Super Sensitive People
      3

      Am I nuts?

    2. - trents replied to GlorietaKaro's topic in Super Sensitive People
      3

      Am I nuts?

    3. - lalan45 replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      29

      My journey is it gluten or fiber?

    4. - Russ H posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      0

      Anti-endomysial Antibody (EMA) Testing

    5. - Scott Adams replied to JoJo0611's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Just diagnosed today

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      132,806
    • Most Online (within 30 mins)
      7,748

    IleneG
    Newest Member
    IleneG
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • GlorietaKaro
      Thanks to both of you for your responses!  Sadly, even after several years of very strict gluten avoidance, I remember the symptoms well enough that I am too frightened to risk a gluten challenge— heartbeat and breathing problems are scary— Scott, thank you for the specific information— I will call around in the new year to see if I can find anyone. In the meantime, I will carry on has I have been— it’s working! Thanks also for the validation— sometimes I just feel crushed by disbelief. Not enough to make me eat gluten though—
    • trents
      Welcome to the celiac.com community, @GlorietaKaro! As Scott indicated, without formal testing for celiac disease, which would require you to have been consuming generous amounts of gluten daily for weeks, it would be not be possible to distinguish whether you have celiac disease or NCGS (Non Celiac Gluten Sensitivity). Their symptoms overlap. The difference being that celiac disease is an autoimmune disorder that damages the lining of the small bowel. We actually no more about celiac disease than we do about NCGS, the mechanism of the latter being more difficult to classify. There are specific antibody tests for celiac disease diagnosis and there is also the endoscopy/biopsy of the small bowel lining. Currently, there are no tests to diagnose NCGS. Celiac disease must first ruled out. Researchers are working on developing testing methods to diagnose celiac disease that do not require a "gluten challenge" which is just out of the question for so many because it poses serious, even life-threatening, health risks. But we aren't there yet.
    • lalan45
      That’s really frustrating, I’m sorry you went through that. High fiber can definitely cause sudden stomach issues, especially if your body isn’t used to it yet, but accidental gluten exposure can feel similar. Keeping a simple food/symptom journal and introducing new foods one at a time can really help you spot patterns. You’re already doing the right things with cleaning and separating baking—also watch shared toasters, cutting boards, and labels like “may contain.”
    • Russ H
      I thought this might be of interest regarding anti-EMA testing. Some labs use donated umbilical cord instead of monkey oesophagus. Some labs just provide a +ve/-ve test result but others provide a grade by testing progressively diluted blood sample. https://www.aesku.com/index.php/ifu-download/1367-ema-instruction-manual-en-1/file Fluorescence-labelled anti-tTG2 autoantibodies bind to endomysium (the thin layer around muscle fibres) forming a characteristic honeycomb pattern under the microscope - this is highly specific to coeliac disease. The binding site is extracellular tTG2 bound to fibronectin and collagen. Human or monkey derived endomysium is necessary because tTG2 from other mammals does not provide the right binding epitope. https://www.mdpi.com/1422-0067/26/3/1012
    • Scott Adams
      First, please know that receiving two diagnoses at once, especially one you've never heard of, is undoubtedly overwhelming. You are not alone in this. Your understanding is correct: both celiac disease and Mesenteric Panniculitis (MP) are considered to have autoimmune components. While having both is not extremely common, they can co-occur, as chronic inflammation from one autoimmune condition can sometimes be linked to or trigger other inflammatory responses in the body. MP, which involves inflammation of the fat tissue in the mesentery (the membrane that holds your intestines in place), is often discovered incidentally on scans, exactly as in your case. The fact that your medical team is already planning follow-up with a DEXA scan (to check bone density, common after a celiac diagnosis) and a repeat CT is a very proactive and prudent approach to monitoring your health. Many find that adhering strictly to the gluten-free diet for celiac disease helps manage overall inflammation, which may positively impact MP over time. It's completely normal to feel uncertain right now. Your next steps are to take this one day at a time, focus on the gluten-free diet as your primary treatment for celiac, and use your upcoming appointments to ask all your questions about MP and what the monitoring plan entails. This dual diagnosis is a lot to process, but it is also the starting point for a managed path forward to better health. This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):    
×
×
  • 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.