0
BeFree

Dealing With The Holidays--Help Please!

Rate this topic

Recommended Posts

I have redone my kitchen to avoid cross contamination. Whenever I came across a dish or spoon that I cooked with that gave me a reaction, I just threw it out. I'm now left with a clean, safe kitchen.

This will be my first holiday season gluten-free. While my family will be understanding about me having to stay away from certain foods, they obviously won't be able to make over their kitchens for me. How do you deal with this when visiting family? Do you bring along your own dishes to cook with?

The last time I ate gluten I got violently ill. I don't want this to happen at the holidays.

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


I have redone my kitchen to avoid cross contamination. Whenever I came across a dish or spoon that I cooked with that gave me a reaction, I just threw it out. I'm now left with a clean, safe kitchen.

This will be my first holiday season gluten-free. While my family will be understanding about me having to stay away from certain foods, they obviously won't be able to make over their kitchens for me. How do you deal with this when visiting family? Do you bring along your own dishes to cook with?

The last time I ate gluten I got violently ill. I don't want this to happen at the holidays.

This will also be my first holiday season gluten free. As of now, my plan is to make up my own gluten free versions of the things that will be served (at home in my own kitchen) and just bring 'my' food along. I've already been discussing the menu with my mother-in-law and trying to figure out what I need to do to keep myself safe. Bottom line is that I don't expect anyone else to take care of me...that's my job and I'm the one who's going to do it best.

Good luck!

Jen

  • Upvote 2

Share this post


Link to post
Share on other sites

I am planning to make my own little meal and take it with me. Maybe I'll even make a gluten-free dessert for everyone to share. But I am not taking chances in someone else's kitchen. Unless they too are gluten-free, people do not understand how to avoid gluten CC in the kitchen.

  • Upvote 1

Share this post


Link to post
Share on other sites

I would bring my own food, dishes and utensils. That way you can enjoy the day and still eat yummy stuff without getting sick.

  • Upvote 1

Share this post


Link to post
Share on other sites

I'll be staying with family for several days, rather than just attending one dinner. I know they will offer to cook for me. Should I just ask them to wash their dishes thoroughly before they cook anything (or rather, wash the dishes myself to be a bigger help!), or should I bring a few of my own pots and pans? I am new to the diet, but so far it seems that I am at least moderately sensitive to cross contamination. Will washing be enough? Probably not huh. I love this new diet and feeling healthy, but I'm overwhelmed with all of the questions and concerns about how to handle everything.

Share this post


Link to post
Share on other sites
Ads by Google:


I'll be staying with family for several days, rather than just attending one dinner. I know they will offer to cook for me. Should I just ask them to wash their dishes thoroughly before they cook anything (or rather, wash the dishes myself to be a bigger help!), or should I bring a few of my own pots and pans? I am new to the diet, but so far it seems that I am at least moderately sensitive to cross contamination. Will washing be enough? Probably not huh. I love this new diet and feeling healthy, but I'm overwhelmed with all of the questions and concerns about how to handle everything.

We'll be gone for nearly two weeks and I'll be packing enough food to pretty well cover my needs for the whole time. Will you be driving or flying? We're driving, so packing extra food is pretty easy. I'll probably start cooking in the next week or two and freezing things that I will just need to nuke and have some quick, easy meals that I know are safe.

  • Upvote 1

Share this post


Link to post
Share on other sites

We'll be gone for nearly two weeks and I'll be packing enough food to pretty well cover my needs for the whole time. Will you be driving or flying? We're driving, so packing extra food is pretty easy. I'll probably start cooking in the next week or two and freezing things that I will just need to nuke and have some quick, easy meals that I know are safe.

I'll be driving. I guess I will just need to bring my own dishes, stop at a grocery store when I get there, and set up my own space in the kitchen to cook my own food and wash my own dishes. It will be weird, but oh well! Gotta get used to the changes I guess!

Share this post


Link to post
Share on other sites

When I stayed for 3 days with family recently I brought absolutely everything I needed with me. I had two suitcases on the plane. One big one, full of food, utensils, etc and a little one with the rest of my stuff. It worked out really well. No contamination and I had a great time.

Share this post


Link to post
Share on other sites

Oh, it's not too hard to avoid CC, depending on how sensitive you are. I would clean the kitchen once you arrive and keep tabs on all gluten crumbs, making sure you wash your hands very often and always before eating, etc. Avoid scratched nonstick pans, wooden utensils, cutting boards, and colanders--basically, every type of thing you had to replace before in your own kitchen. But you can use normal pots, pans, plastic/metal utensils, etc., as long as you clean them well. Always be present in the kitchen when things are being cooked for you, and help if you can. Use foil a lot... like, if anything is going to be baked or roasted, line the pan with foil. I baked gluten-free cakes and so on in gluteny pans by lining them thickly with foil and greasing the foil liberally with soy-free shortening in order to avoid tears when taking my baked goodies out of the foil. Never had problems. Also use foil on grills and barbecues.

I had to watch my parents very carefully when I as first teaching them about CC, lest they use cooking spray with soy in it or put my bread next to their bread in the buffet line where crumbs would freely mix together as people served themselves. But they were really sensitive to my concerns and did their best to help me out... as long as I was present and conversing with them, things turned out just fine, as far as I know.

Share this post


Link to post
Share on other sites

My daughter and I eat a limited menu. My parents always have raw veggies if not also a green salad. We fill up on that stuff. Their turkey is safe. We may or may not be able to eat the mashed potatoes. But my mom usually cooks brown rice for my SIL which is safe for us. I bring boxed gluten-free gravy. I make a cranberry salad and whatever else my mom wants me to bring. I don't eat dessert. And because my daughter is now on a low carb diet she probably won't either. But I might make something we all can eat. Like baked apples. We have a lot of diabetics in the family who shouldn't be eating dessert anyway. Unless it is something like that.

Share this post


Link to post
Share on other sites


Ads by Google:


"I would clean the kitchen once you arrive"

OK I think that just answered my question right there, my family's kitchen is large and kind of messy... Picturing cleaning it before I eat anything, I might starve LOL! I think I'll just invest a set of "travel dishes". And a giant roll of tinfoil. :)

Share this post


Link to post
Share on other sites

Well, it's a good thing for a guest to do, cleaning the kitchen every once in a while. At least, that's what my mother taught me. I think I meant "before you start cooking" rather than "once you arrive" though... my brain does strange things sometimes...

Share this post


Link to post
Share on other sites

Yeah...I probably don't want to walk in the door and say, "We can't do anything until I clean the kitchen!" LOL

Share this post


Link to post
Share on other sites

Yeah...I probably don't want to walk in the door and say, "We can't do anything until I clean the kitchen!" LOL

Hey, you're welcome to visit me with that attitude :-). I can promise you my messy kitchen is free from gluten, but man, I loathe doing dishes :P

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
0

  • Who's Online   13 Members, 1 Anonymous, 454 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Jefferson Adams
    Celiac.com 06/19/2018 - Could baking soda help reduce the inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease? Scientists at the Medical College of Georgia at Augusta University say that a daily dose of baking soda may in fact help reduce inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease.
    Those scientists recently gathered some of the first evidence to show that cheap, over-the-counter antacids can prompt the spleen to promote an anti-inflammatory environment that could be helpful in combating inflammatory disease.
    A type of cell called mesothelial cells line our body cavities, like the digestive tract. They have little fingers, called microvilli, that sense the environment, and warn the organs they cover that there is an invader and an immune response is needed.
    The team’s data shows that when rats or healthy people drink a solution of baking soda, the stomach makes more acid, which causes mesothelial cells on the outside of the spleen to tell the spleen to go easy on the immune response.  "It's most likely a hamburger not a bacterial infection," is basically the message, says Dr. Paul O'Connor, renal physiologist in the MCG Department of Physiology at Augusta University and the study's corresponding author.
    That message, which is transmitted with help from a chemical messenger called acetylcholine, seems to encourage the gut to shift against inflammation, say the scientists.
    In patients who drank water with baking soda for two weeks, immune cells called macrophages, shifted from primarily those that promote inflammation, called M1, to those that reduce it, called M2. "The shift from inflammatory to an anti-inflammatory profile is happening everywhere," O'Connor says. "We saw it in the kidneys, we saw it in the spleen, now we see it in the peripheral blood."
    O'Connor hopes drinking baking soda can one day produce similar results for people with autoimmune disease. "You are not really turning anything off or on, you are just pushing it toward one side by giving an anti-inflammatory stimulus," he says, in this case, away from harmful inflammation. "It's potentially a really safe way to treat inflammatory disease."
    The research was funded by the National Institutes of Health.
    Read more at: Sciencedaily.com

    Jefferson Adams
    Celiac.com 06/18/2018 - Celiac disease has been mainly associated with Caucasian populations in Northern Europe, and their descendants in other countries, but new scientific evidence is beginning to challenge that view. Still, the exact global prevalence of celiac disease remains unknown.  To get better data on that issue, a team of researchers recently conducted a comprehensive review and meta-analysis to get a reasonably accurate estimate the global prevalence of celiac disease. 
    The research team included P Singh, A Arora, TA Strand, DA Leffler, C Catassi, PH Green, CP Kelly, V Ahuja, and GK Makharia. They are variously affiliated with the Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Lady Hardinge Medical College, New Delhi, India; Innlandet Hospital Trust, Lillehammer, Norway; Centre for International Health, University of Bergen, Bergen, Norway; Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Gastroenterology Research and Development, Takeda Pharmaceuticals Inc, Cambridge, MA; Department of Pediatrics, Università Politecnica delle Marche, Ancona, Italy; Department of Medicine, Columbia University Medical Center, New York, New York; USA Celiac Disease Center, Columbia University Medical Center, New York, New York; and the Department of Gastroenterology and Human Nutrition, All India Institute of Medical Sciences, New Delhi, India.
    For their review, the team searched Medline, PubMed, and EMBASE for the keywords ‘celiac disease,’ ‘celiac,’ ‘tissue transglutaminase antibody,’ ‘anti-endomysium antibody,’ ‘endomysial antibody,’ and ‘prevalence’ for studies published from January 1991 through March 2016. 
    The team cross-referenced each article with the words ‘Asia,’ ‘Europe,’ ‘Africa,’ ‘South America,’ ‘North America,’ and ‘Australia.’ They defined celiac diagnosis based on European Society of Pediatric Gastroenterology, Hepatology, and Nutrition guidelines. The team used 96 articles of 3,843 articles in their final analysis.
    Overall global prevalence of celiac disease was 1.4% in 275,818 individuals, based on positive blood tests for anti-tissue transglutaminase and/or anti-endomysial antibodies. The pooled global prevalence of biopsy-confirmed celiac disease was 0.7% in 138,792 individuals. That means that numerous people with celiac disease potentially remain undiagnosed.
    Rates of celiac disease were 0.4% in South America, 0.5% in Africa and North America, 0.6% in Asia, and 0.8% in Europe and Oceania; the prevalence was 0.6% in female vs 0.4% males. Celiac disease was significantly more common in children than adults.
    This systematic review and meta-analysis showed celiac disease to be reported worldwide. Blood test data shows celiac disease rate of 1.4%, while biopsy data shows 0.7%. The prevalence of celiac disease varies with sex, age, and location. 
    This review demonstrates a need for more comprehensive population-based studies of celiac disease in numerous countries.  The 1.4% rate indicates that there are 91.2 million people worldwide with celiac disease, and 3.9 million are in the U.S.A.
    Source:
    Clin Gastroenterol Hepatol. 2018 Jun;16(6):823-836.e2. doi: 10.1016/j.cgh.2017.06.037.

    Jefferson Adams
    Celiac.com 06/16/2018 - Summer is the time for chips and salsa. This fresh salsa recipe relies on cabbage, yes, cabbage, as a secret ingredient. The cabbage brings a delicious flavor and helps the salsa hold together nicely for scooping with your favorite chips. The result is a fresh, tasty salsa that goes great with guacamole.
    Ingredients:
    3 cups ripe fresh tomatoes, diced 1 cup shredded green cabbage ½ cup diced yellow onion ¼ cup chopped fresh cilantro 1 jalapeno, seeded 1 Serrano pepper, seeded 2 tablespoons lemon juice 2 tablespoons red wine vinegar 2 garlic cloves, minced salt to taste black pepper, to taste Directions:
    Purée all ingredients together in a blender.
    Cover and refrigerate for at least 1 hour. 
    Adjust seasoning with salt and pepper, as desired. 
    Serve is a bowl with tortilla chips and guacamole.

    Dr. Ron Hoggan, Ed.D.
    Celiac.com 06/15/2018 - There seems to be widespread agreement in the published medical research reports that stuttering is driven by abnormalities in the brain. Sometimes these are the result of brain injuries resulting from a stroke. Other types of brain injuries can also result in stuttering. Patients with Parkinson’s disease who were treated with stimulation of the subthalamic nucleus, an area of the brain that regulates some motor functions, experienced a return or worsening of stuttering that improved when the stimulation was turned off (1). Similarly, stroke has also been reported in association with acquired stuttering (2). While there are some reports of psychological mechanisms underlying stuttering, a majority of reports seem to favor altered brain morphology and/or function as the root of stuttering (3). Reports of structural differences between the brain hemispheres that are absent in those who do not stutter are also common (4). About 5% of children stutter, beginning sometime around age 3, during the phase of speech acquisition. However, about 75% of these cases resolve without intervention, before reaching their teens (5). Some cases of aphasia, a loss of speech production or understanding, have been reported in association with damage or changes to one or more of the language centers of the brain (6). Stuttering may sometimes arise from changes or damage to these same language centers (7). Thus, many stutterers have abnormalities in the same regions of the brain similar to those seen in aphasia.
    So how, you may ask, is all this related to gluten? As a starting point, one report from the medical literature identifies a patient who developed aphasia after admission for severe diarrhea. By the time celiac disease was diagnosed, he had completely lost his faculty of speech. However, his speech and normal bowel function gradually returned after beginning a gluten free diet (8). This finding was so controversial at the time of publication (1988) that the authors chose to remain anonymous. Nonetheless, it is a valuable clue that suggests gluten as a factor in compromised speech production. At about the same time (late 1980’s) reports of connections between untreated celiac disease and seizures/epilepsy were emerging in the medical literature (9).
    With the advent of the Internet a whole new field of anecdotal information was emerging, connecting a variety of neurological symptoms to celiac disease. While many medical practitioners and researchers were casting aspersions on these assertions, a select few chose to explore such claims using scientific research designs and methods. While connections between stuttering and gluten consumption seem to have been overlooked by the medical research community, there is a rich literature on the Internet that cries out for more structured investigation of this connection. Conversely, perhaps a publication bias of the peer review process excludes work that explores this connection.
    Whatever the reason that stuttering has not been reported in the medical literature in association with gluten ingestion, a number of personal disclosures and comments suggesting a connection between gluten and stuttering can be found on the Internet. Abid Hussain, in an article about food allergy and stuttering said: “The most common food allergy prevalent in stutterers is that of gluten which has been found to aggravate the stutter” (10). Similarly, Craig Forsythe posted an article that includes five cases of self-reporting individuals who believe that their stuttering is or was connected to gluten, one of whom also experiences stuttering from foods containing yeast (11). The same site contains one report of a stutterer who has had no relief despite following a gluten free diet for 20 years (11). Another stutterer, Jay88, reports the complete disappearance of her/his stammer on a gluten free diet (12). Doubtless there are many more such anecdotes to be found on the Internet* but we have to question them, exercising more skepticism than we might when reading similar claims in a peer reviewed scientific or medical journal.
    There are many reports in such journals connecting brain and neurological ailments with gluten, so it is not much of a stretch, on that basis alone, to suspect that stuttering may be a symptom of the gluten syndrome. Rodney Ford has even characterized celiac disease as an ailment that may begin through gluten-induced neurological damage (13) and Marios Hadjivassiliou and his group of neurologists and neurological investigators have devoted considerable time and effort to research that reveals gluten as an important factor in a majority of neurological diseases of unknown origin (14) which, as I have pointed out previously, includes most neurological ailments.
    My own experience with stuttering is limited. I stuttered as a child when I became nervous, upset, or self-conscious. Although I have been gluten free for many years, I haven’t noticed any impact on my inclination to stutter when upset. I don’t know if they are related, but I have also had challenges with speaking when distressed and I have noticed a substantial improvement in this area since removing gluten from my diet. Nonetheless, I have long wondered if there is a connection between gluten consumption and stuttering. Having done the research for this article, I would now encourage stutterers to try a gluten free diet for six months to see if it will reduce or eliminate their stutter. Meanwhile, I hope that some investigator out there will research this matter, publish her findings, and start the ball rolling toward getting some definitive answers to this question.
    Sources:
    1. Toft M, Dietrichs E. Aggravated stuttering following subthalamic deep brain stimulation in Parkinson’s disease--two cases. BMC Neurol. 2011 Apr 8;11:44.
    2. Tani T, Sakai Y. Stuttering after right cerebellar infarction: a case study. J Fluency Disord. 2010 Jun;35(2):141-5. Epub 2010 Mar 15.
    3. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    4. Jäncke L, Hänggi J, Steinmetz H. Morphological brain differences between adult stutterers and non-stutterers. BMC Neurol. 2004 Dec 10;4(1):23.
    5. Kell CA, Neumann K, von Kriegstein K, Posenenske C, von Gudenberg AW, Euler H, Giraud AL. How the brain repairs stuttering. Brain. 2009 Oct;132(Pt 10):2747-60. Epub 2009 Aug 26.
    6. Galantucci S, Tartaglia MC, Wilson SM, Henry ML, Filippi M, Agosta F, Dronkers NF, Henry RG, Ogar JM, Miller BL, Gorno-Tempini ML. White matter damage in primary progressive aphasias: a diffusion tensor tractography study. Brain. 2011 Jun 11.
    7. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    8. [No authors listed] Case records of the Massachusetts General Hospital. Weekly clinicopathological exercises. Case 43-1988. A 52-year-old man with persistent watery diarrhea and aphasia. N Engl J Med. 1988 Oct 27;319(17):1139-48
    9. Molteni N, Bardella MT, Baldassarri AR, Bianchi PA. Celiac disease associated with epilepsy and intracranial calcifications: report of two patients. Am J Gastroenterol. 1988 Sep;83(9):992-4.
    10. http://ezinearticles.com/?Food-Allergy-and-Stuttering-Link&id=1235725 
    11. http://www.craig.copperleife.com/health/stuttering_allergies.htm 
    12. https://www.celiac.com/forums/topic/73362-any-help-is-appreciated/
    13. Ford RP. The gluten syndrome: a neurological disease. Med Hypotheses. 2009 Sep;73(3):438-40. Epub 2009 Apr 29.
    14. Hadjivassiliou M, Gibson A, Davies-Jones GA, Lobo AJ, Stephenson TJ, Milford-Ward A. Does cryptic gluten sensitivity play a part in neurological illness? Lancet. 1996 Feb 10;347(8998):369-71.

    Jefferson Adams
    Celiac.com 06/14/2018 - Refractory celiac disease type II (RCDII) is a rare complication of celiac disease that has high death rates. To diagnose RCDII, doctors identify a clonal population of phenotypically aberrant intraepithelial lymphocytes (IELs). 
    However, researchers really don’t have much data regarding the frequency and significance of clonal T cell receptor (TCR) gene rearrangements (TCR-GRs) in small bowel (SB) biopsies of patients without RCDII. Such data could provide useful comparison information for patients with RCDII, among other things.
    To that end, a research team recently set out to try to get some information about the frequency and importance of clonal T cell receptor (TCR) gene rearrangements (TCR-GRs) in small bowel (SB) biopsies of patients without RCDII. The research team included Shafinaz Hussein, Tatyana Gindin, Stephen M Lagana, Carolina Arguelles-Grande, Suneeta Krishnareddy, Bachir Alobeid, Suzanne K Lewis, Mahesh M Mansukhani, Peter H R Green, and Govind Bhagat.
    They are variously affiliated with the Department of Pathology and Cell Biology, and the Department of Medicine at the Celiac Disease Center, New York Presbyterian Hospital/Columbia University Medical Center, New York, USA. Their team analyzed results of TCR-GR analyses performed on SB biopsies at our institution over a 3-year period, which were obtained from eight active celiac disease, 172 celiac disease on gluten-free diet, 33 RCDI, and three RCDII patients and 14 patients without celiac disease. 
    Clonal TCR-GRs are not infrequent in cases lacking features of RCDII, while PCPs are frequent in all disease phases. TCR-GR results should be assessed in conjunction with immunophenotypic, histological and clinical findings for appropriate diagnosis and classification of RCD.
    The team divided the TCR-GR patterns into clonal, polyclonal and prominent clonal peaks (PCPs), and correlated these patterns with clinical and pathological features. In all, they detected clonal TCR-GR products in biopsies from 67% of patients with RCDII, 17% of patients with RCDI and 6% of patients with gluten-free diet. They found PCPs in all disease phases, but saw no significant difference in the TCR-GR patterns between the non-RCDII disease categories (p=0.39). 
    They also noted a higher frequency of surface CD3(−) IELs in cases with clonal TCR-GR, but the PCP pattern showed no associations with any clinical or pathological feature. 
    Repeat biopsy showed that the clonal or PCP pattern persisted for up to 2 years with no evidence of RCDII. The study indicates that better understanding of clonal T cell receptor gene rearrangements may help researchers improve refractory celiac diagnosis. 
    Source:
    Journal of Clinical Pathologyhttp://dx.doi.org/10.1136/jclinpath-2018-205023