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

Stupid Me.. Lucky Me!

Katrala

By Katrala
in Coping with Celiac Disease

Recommended Posts

Katrala Contributor
Katrala
Posted

I did a "Holiday Cooking Around the World" class with my students yesterday for an enrichment day. We were making different holiday dishes from different cultures.

I don't have any type of touch reaction from cooking gluten food, so I figured it wouldn't be a big deal. I made sure to eat a big breakfast before I left home, not wanting to eat even my brought lunch at school just because I figured I'd probably have gluten all over me.

So after thinking through all the precautions, I managed to negate them all by being a complete idiot.

Our first dish was Apple Kugel and we were boiling the egg noodles. I was explaining what "al dente" was and, just like I do with my gluten-free pasta at home and what I've always done with pasta, I took a piece out, popped it in my mouth to see if it was al dente yet - and then had them try it to see.

I didn't even think about it until I had swallowed it and thought, "You've GOT to be kidding me!"

I drank a good bit of water and was lucky - no terrible reaction other than my stomach gurgling some throughout the day.

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

Celiac.com Sponsor (A8-M):


srall Contributor
srall
Posted

When I first went gluten free I still made gluten-filled food for my husband and daughter. It took so long before I was out of the habit of testing their food as I was cooking it. I'm glad you didn't have a terrible reaction.

BabsV Enthusiast
BabsV
Posted

I'm so glad you didn't get really sick. I'm 4 months into the gluten-free lifestyle and I am paranoid about making this sort of mistake...being slightly distracted or busy and just popping something in my mouth without really thinking about it!

mamaw Community Regular
mamaw
Posted

Happens to the best of us... I call it a brain fart!!!!!

Monklady123 Collaborator
Monklady123
Posted

Yes, pasta was the one thing I did that with several times before I managed to get over it. I think the pasta thing is more automatic than anything else I do in the kitchen... I mean, I never automatically added flour to things (I always used cornstarch even before celiac because it doesn't get lumpy like flour does), and I've never tasted my kids sandwiches (and now they make their own anyway), etc. But pasta...well besides tossing the spaghetti against the wall to test for doneness (lol) tasting is the only way I do it.

Now I've finally learned to call someone to taste it for me. :P

bumblebee-carnival Newbie
bumblebee-carnival
Posted

I totally understand. We had people over Saturday night and I was putting out crackers and cheese for them. Automatically I went to reach for a cracker to pop in my mouth. I "came to" before I actually grabbed it, but I just started laughing.

pricklypear1971 Community Regular
pricklypear1971
Posted

While I understand cooking gluten in a classroom, I think those of you who cook it at home for others are real troopers!

Around here I'm the gluten police, and very little walks through the door. And if they want it-THEY COOK IT!!!

But I'm not a nice person, and everyone knows this...

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

Celiac.com Sponsor (A8-M):


Takala Enthusiast
Takala
Posted

Now, now, prickly pear, there are plenty of "nice" people out there who are really passive- aggressive.... :wacko:bless their hearts. ^_^

srall Contributor
srall
Posted

While I understand cooking gluten in a classroom, I think those of you who cook it at home for others are real troopers!

Around here I'm the gluten police, and very little walks through the door. And if they want it-THEY COOK IT!!!

But I'm not a nice person, and everyone knows this...

Oh that was only in the beginning. After my daughter was diagnosed the kitchen went mostly gluten free. (Sometimes I cannot contain my husband) But I will NEVER EVER EVER make something with gluten that neither my daughter or I can eat

Katrala Contributor
Katrala
Posted
  • Author

While I understand cooking gluten in a classroom, I think those of you who cook it at home for others are real troopers!

I do at home - we have a small section of the kitchen that is gluten-free.

Of course, I don't have any type of reaction from doing so. I learned early on that trying to do both at the same time (and make sure to wash hands in between, even) didn't work, so I had to either eat first or last. Well, that means I eat last when it's just me cooking.

I'm very fortunate in that my husband is an amazing cook and has been very supportive in making gluten-free foods. I only cook on the nights that he works (several times per week, but it's not too bad.) He and the kids still eat gluten, but our family meals are gluten-free and we have everything partitioned off.

I noticed today I was a bit "fuzzier" than normal and had a hard time in the faculty/student basketball game (I'm not normally talented at basketball by any stretch of the imagination, but today was noticeably more difficult.) This could be a reaction or it could just be a simple pure exhaustion from trying to wrap up the last few days of school before the break.

Monklady123 Collaborator
Monklady123
Posted

While I understand cooking gluten in a classroom, I think those of you who cook it at home for others are real troopers!

Around here I'm the gluten police, and very little walks through the door. And if they want it-THEY COOK IT!!!

But I'm not a nice person, and everyone knows this...

Everything else that they eat is gluten-free, since most foods are naturally gluten-free. But I do cook their pasta, and I do bake regular stuff for them from time to time. But it's always using a mix (I hate to cook or bake, lol) so I'm not dealing with sifting flour, etc. I've never had a reaction from it so I don't mind.

The reason I don't cook gluten free pasta for the rest of them is that it's too expensive! One of my pasta eaters is a teenage boy and if he has a friend over...well there goes a pound for just the two of them. lol..

LReynolds Newbie
LReynolds
Posted

I have only been diagnosed for about 5 days now, but I am just waiting for this to happen to me. Sorry to hear you didn't feel great afterward! Hope you feel better now!

red island Newbie
red island
Posted

The first month or so after my diagnosis I had terrible nightmares about accidentally popping a regular cookie in my mouth, I'd wake up in a panic!

pricklypear1971 Community Regular
pricklypear1971
Posted

Everything else that they eat is gluten-free, since most foods are naturally gluten-free. But I do cook their pasta, and I do bake regular stuff for them from time to time. But it's always using a mix (I hate to cook or bake, lol) so I'm not dealing with sifting flour, etc. I've never had a reaction from it so I don't mind.

The reason I don't cook gluten free pasta for the rest of them is that it's too expensive! One of my pasta eaters is a teenage boy and if he has a friend over...well there goes a pound for just the two of them. lol..

Yes, I was pleasantly surprised when my son liked my gluten-free pasta. But he does eat a lot of it, and you're right it isn't cheap!

Poppi Enthusiast
Poppi
Posted

I did that a couple of times too. On one memorable occasion I tasted a spoonful of vegetable noodle soup before I gave it to my daughter. Hubby and I were feeding the kids right before we set out on a weekend away so I panicked! I immediately did the only thing I could think to do and induced vomiting.

I don't cook gluten at all. We are lucky enough to have 2 kitchens in our house so we are set up like a kosher house. There is a gluten kitchen downstairs and my gluten free kitchen upstairs. Nothing goes between the two. The only exception is on pasta nights someone else cooks regular pasta downstairs and I cook gluten-free pasta and the sauce upstairs. My youngest son and I serve up our gluten free meals and then the rest of the family scoops their regular pasta downstairs and then comes up to get sauce and eat at the table.

Other than that no gluten comes up. Nothing capable of crumbs is allowed up here.

gfpirate Rookie
gfpirate
Posted

Hey... it happens! Sounds like just the kind of mistake I would make :P

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. Colleen H
      - Colleen H replied to Colleen H's topic in Coping with Celiac Disease
      2

      Gluten related ??

      Thank you so much for your response Yes it seems as though things get very painful as time goes on. I'm not eating gluten as far as I know. However, I'm not sure of cross contamination. My system seems to weaken to hidden spices and other possibilities. ??? if cross contamination is possible...I am in a super sensitive mode of celiac disease...
    2. Jmartes71
      - Jmartes71 replied to Jmartes71's topic in Coping with Celiac Disease
      4

      My only proof

      EXACTLY! I was asked yesterday on my LAST video call with Standford and I stated exactly yes absolutely this is why I need the name! One, get proper care, two, not get worse.Im falling apart, stressed out, in pain and just opened email from Stanford stating I was rude ect.I want that video reviewed by higher ups and see if that women still has a job or not...
    3. AlwaysLearning
      - AlwaysLearning replied to Jmartes71's topic in Coping with Celiac Disease
      4

      My only proof

      We feel your pain. It took me 20+ years of regularly going to doctors desperate for answers only to be told there was nothing wrong with me … when I was 20 pounds underweight, suffering from severe nutritional deficiencies, and in a great deal of pain. I had to figure it out for myself. If you're in the U.S., not having an official diagnosis does m...
    4. AlwaysLearning
      - AlwaysLearning replied to Colleen H's topic in Coping with Celiac Disease
      2

      Gluten related ??

      If you're just starting out in being gluten free, I would expect it to take months before you learned enough about hidden sources of gluten before you stopped making major mistakes. Ice cream? Not safe unless they say it is gluten free. Spaghetti sauce? Not safe unless is says gluten-free. Natural ingredients? Who knows what's in there. You pretty much...
    5. Scott Adams
      0

      Häagen-Dazs Chocolate Dark Chocolate Mini Bars Recall Due to Undeclared Wheat and Gluten

  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,076
    • Most Online (within 30 mins)
      7,748
    Deb baker
    Newest Member
    Deb baker
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Colleen H
      Gluten related ??

      By Colleen H · Posted

      Thank you so much for your response  Yes it seems as though things get very painful as time goes on.  I'm not eating gluten as far as I know.  However, I'm not sure of cross contamination.  My system seems to weaken to hidden spices and other possibilities. ???  if cross contamination is possible...I am in a super sensitive mode of celiac disease.. Neuropathy from head to toes
    • Jmartes71
      My only proof

      By Jmartes71 · Posted

      EXACTLY! I was asked yesterday on my LAST video call with Standford and I stated exactly yes absolutely this is why I need the name! One, get proper care, two, not get worse.Im falling apart, stressed out, in pain and just opened email from Stanford stating I was rude ect.I want that video reviewed by higher ups and see if that women still has a job or not.Im saying this because I've been medically screwed and asking for help because bills don't pay itself. This could be malpratice siit but im not good at finding lawyers
    • AlwaysLearning
      My only proof

      By AlwaysLearning · Posted

      We feel your pain. It took me 20+ years of regularly going to doctors desperate for answers only to be told there was nothing wrong with me … when I was 20 pounds underweight, suffering from severe nutritional deficiencies, and in a great deal of pain. I had to figure it out for myself. If you're in the U.S., not having an official diagnosis does mean you can't claim a tax deduction for the extra expense of gluten-free foods. But it can also be a good thing. Pre-existing conditions might be a reason why a health insurance company might reject your application or charge you more money. No official diagnosis means you don't have a pre-existing condition. I really hope you don't live in the U.S. and don't have these challenges. Do you need an official diagnosis for a specific reason? Else, I wouldn't worry about it. As long as you're diligent in remaining gluten free, your body should be healing as much as possible so there isn't much else you could do anyway. And there are plenty of us out here who never got that official diagnosis because we couldn't eat enough gluten to get tested. Now that the IL-2 test is available, I suppose I could take it, but I don't feel the need. Someone else not believing me really isn't my problem as long as I can stay in control of my own food.
    • AlwaysLearning
      Gluten related ??

      By AlwaysLearning · Posted

      If you're just starting out in being gluten free, I would expect it to take months before you learned enough about hidden sources of gluten before you stopped making major mistakes. Ice cream? Not safe unless they say it is gluten free. Spaghetti sauce? Not safe unless is says gluten-free. Natural ingredients? Who knows what's in there. You pretty much need to cook with whole ingredients yourself to avoid it completely. Most gluten-free products should be safe, but while you're in the hypersensitive phase right after going gluten free, you may notice that when something like a microwave meal seems to not be gluten-free … then you find out that it is produced in a shared facility where it can become contaminated. My reactions were much-more severe after going gluten free. The analogy that I use is that you had a whole army of soldiers waiting for some gluten to attack, and now that you took away their target, when the stragglers from the gluten army accidentally wander onto the battlefield, you still have your entire army going out and attacking them. Expect it to take two years before all of the training facilities that were producing your soldiers have fallen into disrepair and are no longer producing soldiers. But that is two years after you stop accidentally glutening yourself. Every time you do eat gluten, another training facility can be built and more soldiers will be waiting to attack. Good luck figuring things out.   
    • Russ H
      KAN-101 Treatment for Coeliac Disease

      By Russ H · Posted

      This treatment looks promising. Its aim is to provoke immune tolerance of gluten, possibly curing the disease. It passed the phase 2 trial with flying colours, and I came across a post on Reddit by one of the study volunteers. Apparently, the results were good enough that the company is applying for fast track approval.  Anokion Announces Positive Symptom Data from its Phase 2 Trial Evaluating KAN-101 for the Treatment of Celiac Disease https://www.reddit.com/r/Celiac/comments/1krx2wh/kan_101_trial_put_on_hold/
×
×
  • 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.