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

Do All Celiacs Have To Worry About Cross Contamination?

eborzecki

Recommended Posts

eborzecki Explorer
eborzecki
Posted

Is there any exception, whats your take on it?

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

Celiac.com Sponsor (A8-M):


Silencio Enthusiast
Silencio
Posted

I dont worry about it but I dont have any symptoms when im glutned. Some people have a lot of pain and sickness with the slightest amount and really pay attention to cross contamination.

ravenwoodglass Mentor
ravenwoodglass
Posted

Since Celiac is autoimmune and even if folks don't get symptoms they are still flaring the antibodies I would say, IMHO, yes all should be concerned about CC.

Meatballman Rookie
Meatballman
Posted

I have to agree with Ravenwoodglass.Do all you can to avoid cc.

lovegrov Collaborator
lovegrov
Posted

In answer to the question in your topic header -- Yes.

richard

psawyer Proficient
psawyer
Posted

Yes, we all do. But we don't have to become paranoid about it. A pragmatic, reasonable approach works.

sa1937 Community Regular
sa1937
Posted

Definitely yes...I am more concerned with CC than getting outright glutened. To qualify this I will add that I live alone, have a gluten-free kitchen (as much as that's possible), wash my hands frequently, etc. My main concern would be eating something a friend or relative made as I really can't expect them to understand celiac and CC as we all do.

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

Celiac.com Sponsor (A8-M):


IrishHeart Veteran
IrishHeart
Posted

Absolutely.

But to echo Peter's advice, don't let it paralyze you. Make your home gluten free, read labels, know how your food is prepared.

If it happens (and it will)-- know that it will pass.

Life may be a gluten-filled landmine, but being wise about CC is your kevlar vest. :lol:

Reba32 Rookie
Reba32
Posted

yes, everyone with Celiac disease should be concerned about cross contamination, regardless of what their reaction is, it is still causing damage to the intestines.

Korwyn Explorer
Korwyn
Posted

I also agree with Peter. But your concern about CC also depends on your level of sensitivity. Due care should be exercised in all cases to avoid CC. I don't allow gluten containing items in our house at all except beer. It stays out of the kitchen and is only poured into glass or disposable plastic. I am quite sensitive to CC. Not as sensitive as many on this board but I consider myself super-sensitive. I can't/dont even eat anything produced in shared production facility even it is produced on separate production lines.

Katrala Contributor
Katrala
Posted

I dont worry about it but I dont have any symptoms when im glutned. Some people have a lot of pain and sickness with the slightest amount and really pay attention to cross contamination.

No symptoms doesn't mean no damage.

Yes, we all do. But we don't have to become paranoid about it. A pragmatic, reasonable approach works.

I agree 100%.

There has to be a balance between avoiding CC and becoming paralyzed by the fear of it.

While I do my best to avoid CC and am of the "When in doubt, go without" mindset, I also feel that the anxiety that can come with worrying just isn't worth it sometimes.

Seeking Newbie
Seeking
Posted

It sounds like a real on concern with cc wouldn't allow a person to eat in a restaurant where there is no way of knowing. Have you stopped eating out?

psawyer Proficient
psawyer
Posted

Have you stopped eating out?

No.

Reba32 Rookie
Reba32
Posted

I go to restaurants as often as my budget allows (which isn't often, I'm unemployed) but I don't avoid them altogether, I just contact them ahead of time to find out if they have anything I can eat, and if not, I go somewhere else. I have been incredibly lucky and have not been contaminated in a very long time.

Last week I went out for sushi for a couple of friends' birthdays, and a couple of weeks before that I went to Boston Pizza for my nephew's birthday and I had their gluten-free pizza.

Takala Enthusiast
Takala
Posted

Restaurants vary in the type of care they take to avoid cross contamination.

I have happily eaten in every thing from a hole in wall off the beaten track with a really careful chef who came out to interview me on ingredients, to a chain restaurant with no gluten free menu but with a waiter who "got" it, and hadn't any problems. The worst hit I took was at a name - brand restaurant with a gluten free menu, where I got a meat - and- baked potato type dinner, on the eve of a holiday - I don't eat out now right before a holiday, after subsequently getting glutened for 2 New Years in a row a few years back.... let somebody else risk the "B" team working at the restaurants those days.... :blink:

One of my more unexpected safe meals was at a casino in Nevada, of all places, the waitress "got" it and they did up a plate of plain food for me without a problem. What is annoying is the big, popular restaurants in tourist areas that can't do something like a plain piece of chicken, meat, or fish, a safe salad, and a potato because everything is sauced, breaded, or served in pasta, and they have no fresh potatoes and the salads are lost causes unless you just get lettuce. Second is the restaurant (rarely) that offers gluten free but doesn't "get" the whole concept, at all.

Archived

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

Go to topic listing

  • 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. JudyLou
      - JudyLou replied to JudyLou's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      11

      Seeking advice on potential gluten challenge

      Thanks so much!
    2. knitty kitty
      - knitty kitty replied to JudyLou's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      11

      Seeking advice on potential gluten challenge

      I have osteopenia and have cracked three vertebrae. Niacin is connected to osteoporosis! Do talk to your nutritionist and doctor about supplementing with B vitamins. Blood tests don't reveal the amount of vitamins stored inside cells. The blood is a transportation system and can reflect vitamins absorbed from food eaten in the previous twenty-four...
    3. JudyLou
      - JudyLou replied to JudyLou's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      11

      Seeking advice on potential gluten challenge

      Thank you so much for the clarification! Yes to these questions: Have you consulted dietician? Have you been checked for nutritional deficiencies? Osteoporosis? Thyroid? Anemia? Do you take any supplements, or vitamins? I’m within healthy range for nutritional tests, thyroid and am not anemic. I do have osteopenia. I don’t take any medications, and the...
    4. knitty kitty
      - knitty kitty replied to JudyLou's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      11

      Seeking advice on potential gluten challenge

      @JudyLou, I have dermatitis herpetiformis, too! And...big drum roll... Niacin improves dermatitis herpetiformis! Niacin is very important to skin health and intestinal health. You're correct. dermatitis herpetiformis usually occurs on extensor muscles, but dermatitis herpetiformis is also pressure sensitive, so blisters can form...
    5. trents
      - trents replied to Mark Conway's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      Have I got coeliac disease

      And I agree with Wheatwacked. When a physician tells you that you can't have celiac disease because you're not losing weight, you can be certain that doctor is operating on a dated understanding of celiac disease. I assume you are in the UK by the way you spelled "coeliac". So, I'm not sure what your options are when it comes to healthcare, but I might suggest...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,155
    • Most Online (within 30 mins)
      7,748
    Beccad611
    Newest Member
    Beccad611
    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

    • JudyLou
      Seeking advice on potential gluten challenge

      By JudyLou · Posted

      Thanks so much! 
    • knitty kitty
      Seeking advice on potential gluten challenge

      By knitty kitty · Posted

      I have osteopenia and have cracked three vertebrae.  Niacin is connected to osteoporosis! Do talk to your nutritionist and doctor about supplementing with B vitamins.  Blood tests don't reveal the amount of vitamins stored inside cells.  The blood is a transportation system and can reflect vitamins absorbed from food eaten in the previous twenty-four to forty-eight hours.  Those "normal limits" are based on minimum amounts required to prevent disease, not levels for optimal health.   Keep us posted on your progress.   B Vitamins: Functions and Uses in Medicine https://pmc.ncbi.nlm.nih.gov/articles/PMC9662251/ Association of dietary niacin intake with osteoporosis in the postmenopausal women in the US: NHANES 2007–2018 https://pmc.ncbi.nlm.nih.gov/articles/PMC11835798/ Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/   Nutritional Imbalances in Adult Celiac Patients Following a Gluten-Free Diet https://pmc.ncbi.nlm.nih.gov/articles/PMC8398893/ Nutritional Consequences of Celiac Disease and Gluten-Free Diet https://www.mdpi.com/2036-7422/15/4/61 Simplifying the B Complex: How Vitamins B6 and B9 Modulate One Carbon Metabolism in Cancer and Beyond https://pmc.ncbi.nlm.nih.gov/articles/PMC9609401/
    • JudyLou
      Seeking advice on potential gluten challenge

      By JudyLou · Posted

      Thank you so much for the clarification! Yes to these questions: Have you consulted dietician?  Have you been checked for nutritional deficiencies?  Osteoporosis? Thyroid? Anemia?  Do you take any supplements, or vitamins? I’m within healthy range for nutritional tests, thyroid and am not anemic. I do have osteopenia. I don’t take any medications, and the dietician was actually a nutritionist (not sure if that is the same thing) recommended by my physician at the time to better understand gluten free eating.    I almost wish the gluten exposure had triggered something, so at least I’d know what’s going on. So confusing!    Many thanks! 
    • knitty kitty
      Seeking advice on potential gluten challenge

      By knitty kitty · Posted

      @JudyLou,  I have dermatitis herpetiformis, too!  And...big drum roll... Niacin improves dermatitis herpetiformis!   Niacin is very important to skin health and intestinal health.   You're correct.  dermatitis herpetiformis usually occurs on extensor muscles, but dermatitis herpetiformis is also pressure sensitive, so blisters can form where clothing puts pressure on the skin. Elastic waist bands, bulky seams on clothing, watch bands, hats.  Rolled up sleeves or my purse hanging on my arm would make me break out on the insides of my elbows.  I have had a blister on my finger where my pen rested as I write.  Foods high in Iodine can cause an outbreak and exacerbate dermatitis herpetiformis. You've been on the gluten free diet for a long time.  Our gluten free diet can be low in vitamins and minerals, especially if processed gluten free foods are consumed.  Those aren't fortified with vitamins like gluten containing products are.  Have you consulted dietician?  Have you been checked for nutritional deficiencies?  Osteoporosis? Thyroid? Anemia?  Do you take any supplements, medicine, or vitamins? Niacin deficiency is connected to anemia.  Anemia can cause false negatives on tTg IgA tests.  A person can be on that borderline where symptoms wax and wane for years, surviving, but not thriving.  We have a higher metabolic need for more nutrients when we're sick or emotionally stressed which can deplete the small amount of vitamins we can store in our bodies and symptoms reappear.   Exposure to gluten (and casein in those sensitive to it) can cause an increased immune response and inflammation for months afterwards. The immune cells that make tTg IgA antibodies which are triggered today are going to live for about two years. During that time, inflammation is heightened.  Those immune cells only replicate when triggered.  If those immune cells don't get triggered again for about two years, they die without leaving any descendents programmed to trigger on gluten and casein.  The immune system forgets gluten and casein need to be attacked.  The Celiac genes turn off.  This is remission.    Some people in remission report being able to consume gluten again without consequence.   However, another triggering event can turn the Celiac genes on again.   Celiac genes are turned on by a triggering event (physical or emotional stress).  There's some evidence that thiamine insufficiency contributes to the turning on of autoimmune genes.  There is an increased biological need for thiamine when we are physically or emotionally stressed.  Thiamine cannot be stored for more than twenty-one days and may be depleted in as little as three during physical and emotional stresses. Mitochondria without sufficient thiamine become damaged and don't function properly.  This gets relayed to the genes and autoimmune disease genes turn on.  Thiamine and other B vitamins, minerals, and other nutrients are needed to replace the dysfunctional mitochondria and repair the damage to the body.   I recommend getting checked for vitamin and mineral deficiencies.  More than just Vitamin D and B12.  A gluten challenge would definitely be a stressor capable of precipitating further vitamin deficiencies and health consequences.   Best wishes!    
    • trents
      Have I got coeliac disease

      By trents · Posted

      And I agree with Wheatwacked. When a physician tells you that you can't have celiac disease because you're not losing weight, you can be certain that doctor is operating on a dated understanding of celiac disease. I assume you are in the UK by the way you spelled "coeliac". So, I'm not sure what your options are when it comes to healthcare, but I might suggest you look for another physician who is more up to date in this area and is willing to work with you to get an accurate diagnosis. If, in fact, you do not have celiac disease but you know that gluten causes you problems, you might have NCGS (Non Celiac Gluten Sensitivity). There is no test available yet for NCGS. Celiac must first be ruled out. Celiac disease is an autoimmune disorder that damages the lining of the small bowel. NCGS we is not autoimmune and we know less about it's true nature. But we do know it is considerably more common than celiac disease.
×
×
  • 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.