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

Gluten Leaching From Egg Noodles Into Broth?

DickS

Recommended Posts

DickS Newbie
DickS
Posted

If chicken noodle soup is made with regular egg noodles, can the gluten in the noodles leach into the broth?

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

Celiac.com Sponsor (A8-M):


ravenwoodglass Mentor
ravenwoodglass
Posted

Welcome to the board. Read as much here as you can and ask any questions you needed.

The broth from soup with a gluten ingredient is not something we can safely eat. We also can't take a bun off a burger or the toppings off a pizza. It is also unsafe to use the same butter, nut butters, jellies or any other condiment that gluten eaters have used as the item can be cross contaminated. It only takes a very small amount of gluten, 20 PPM to start the antibody reaction and make us sick.

kareng Grand Master
kareng
Posted

If chicken noodle soup is made with regular egg noodles, can the gluten in the noodles leach into the broth?

Really? What do you think?

Let's see, we got noodles made with wheat flour. They get mushy, little bits you can barely see break off, if the noodles sit long enough they start breakig apart....

YES! There is gluten in the broth!

If your food touches the gluten item, you must assume some of it came off on your food. That means you can't pick the hamburger off the bun, Eat the cheese off the top of the pizza or peel the floury coating off the fried chicken. Use your common sense.

Looks like Raven & I posted at the same time.

nora-n Rookie
nora-n
Posted

yes you cannot just take out the noodles.

A scenario like this can happen in restaurants where they sometimes use the broth in some other dishes...or cook gluten-free pasta in the broth from gluten pasta.

Katrala Contributor
Katrala
Posted

Really? What do you think?

I think it's a fair question from someone who is new to this.

With most diets you CAN just pick stuff off and be fine. Unless you've had experience with cooking for someone with gluten issues, it's hard to understand what cross-contamination really means.

Monael Apprentice
Monael
Posted

One way to visualize this is to think back when you boil spaghetti. The water is cloudy when it's done cooking. That is the flour and other ingredients that have dissolved off the noodles. I wish it were that easy but unfortunately it isn't.

kareng Grand Master
kareng
Posted

I think it's a fair question from someone who is new to this.

With most diets you CAN just pick stuff off and be fine. Unless you've had experience with cooking for someone with gluten issues, it's hard to understand what cross-contamination really means.

Sorry! I didn't mean to sound so snippy! If I had said it out loud with facial expressions I would have gotten a laugh and a " Right Mom!"

I basically meant to think about it and use some common sense. Like when the kids ask me something they should be able to figure out. With the gluten-free diet, common sense is important.

I feel about people on here like I do my kids....I want them to be capable gluten-free grown-ups living happy and healthy in the world. :)

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

Celiac.com Sponsor (A8-M):


Skylark Collaborator
Skylark
Posted

If chicken noodle soup is made with regular egg noodles, can the gluten in the noodles leach into the broth?

Unfortunately, anything that touches a food with gluten is a problem. You can't have the broth from noodle soup, you can't pick the toppings off pizza, you can't eat the inside of a sandwich, and you can't pick the croutons off a salad. Even what seems like ridiculously small amounts of gluten will keep your celiac disease active.

Think of how tiny bacteria and viruses are, yet our immune systems find them easily. The same is true of gluten.

Darn210 Enthusiast
Darn210
Posted

Even what seems like ridiculously small amounts of gluten will keep your celiac disease active.

Think of how tiny bacteria and viruses are, yet our immune systems find them easily. The same is true of gluten.

Skylark, that's a great way to drive the message home and something that we can use to tell our family and friends when they suggest "a little won't hurt" or "surely you don't need a separate toaster"...

RiceGuy Collaborator
RiceGuy
Posted

It is also unsafe to use a toaster that has been used for wheat bread. Cutting boards and other wooden utensils also cannot be safely cleaned. Same for cast iron pans, scratched non-stick cooking surfaces, and anything with crevices or porous surfaces.

As was stated, browse the board and read as much as you can. And welcome!

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,964
    • Most Online (within 30 mins)
      7,748
    Cbear
    Newest Member
    Cbear
    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

    • Scott Adams
      Does anyone here also have Afib

      By Scott Adams · Posted

      If black seed oil is working for his Afib, stick to it, but if not, I can say that ablation therapy is no big deal--my mother was out of the procedure in about 1 hour and went home that evening, and had zero negative effects from the treatment. PS - I would recommend that your husband get an Apple watch to monitor his Afib--there is an app and it will take readings 24/7 and give reports on how much of the time he's in it. Actual data like this should be what should guide his treatment.
    • Jacki Espo
      Covid caused reoccurrence of DH without eating gluten

      By Jacki Espo · Posted

      This happened to me as well. What’s weirder is that within a couple hours of taking paxlovid it subsided. I thought maybe I got glutened but after reading your post not so sure. 
    • Mari
      New Celiac Mama in My 30s

      By Mari · Posted

      Hi Tiffany. Thank you for writing your dituation and  circumstancesin such detail and so well writte, too. I particularly noticed what you wrote about brain for and feeling like your brain is swelling and I know from my own experiences that's how it feel and your brain really does swell and you get migraines.    Way back when I was in my 20s I read a book by 2 MD allergist and they described their patient who came in complaining that her brain, inside her cranium, was swelling  and it happened when she smelled a certain chemical she used in her home. She kept coming back and insisting her brain actually swelled in her head. The Drs couldn't explain this problem so they, with her permission, performed an operation where they made a small opening through her cranium, exposed her to the chemical then watched as she brain did swell into the opening. The DRs were amazed but then were able to advise her to avoid chemicals that made her brain swell. I remember that because I occasionally had brain fog then but it was not a serious problem. I also realized that I was becoming more sensitive to chemicals I used in my work in medical laboratories. By my mid forties the brain fog and chemicals forced me to leave my  profession and move to a rural area with little pollution. I did not have migraines. I was told a little later that I had a more porous blood brain barrier than other people. Chemicals in the air would go up into my sinused and leak through the blood brain barrier into my brain. We have 2 arteries  in our neck that carry blood with the nutrients and oxygen into the brain. To remove the fluids and used blood from the brain there are only capillaries and no large veins to carry it away so all those fluids ooze out much more slowly than they came in and since the small capillaries can't take care of extra fluid it results in swelling in the face, especially around the eyes. My blood flow into my brain is different from most other people as I have an arterial ischema, adefectiveartery on one side.   I have to go forward about 20 or more years when I learned that I had glaucoma, an eye problem that causes blindness and more years until I learned I had celiac disease.  The eye Dr described my glaucoma as a very slow loss of vision that I wouldn't  notice until had noticeable loss of sight.  I could have my eye pressure checked regularly or it would be best to have the cataracts removed from both eyes. I kept putting off the surgery then just overnight lost most of the vision in my left eye. I thought at the I had been exposed to some chemical and found out a little later the person who livedbehind me was using some chemicals to build kayaks in a shed behind my house. I did not realize the signifance  of this until I started having appointments with a Dr. in a new building. New buildings give me brain fog, loss of balance and other problems I know about this time I experienced visual disturbances very similar to those experienced by people with migraines. I looked further online and read that people with glaucoma can suffer rapid loss of sight if they have silent migraines (no headache). The remedy for migraines is to identify and avoid the triggers. I already know most of my triggers - aromatic chemicals, some cleaning materials, gasoline and exhaust and mold toxins. I am very careful about using cleaning agents using mostly borax and baking powder. Anything that has any fragrance or smell I avoid. There is one brand of dishwashing detergent that I can use and several brands of  scouring powder. I hope you find some of this helpful and useful. I have not seen any evidence that Celiac Disease is involved with migraines or glaucoma. Please come back if you have questions or if what I wrote doesn't make senseto you. We sometimes haveto learn by experience and finding out why we have some problems. Take care.       The report did not mention migraines. 
    • Mari
      My only proof

      By Mari · Posted

      Hi Jmartes71 That is so much like my story! You probably know where Laytonville is and that's where I was living just before my 60th birthday when the new Dr. suggested I could have Celiacs. I didn't go on a gluten challange diet before having the Celiac panel blood test drawn. The results came back as equivical as one antibody level was very high but another, tissue transaminasewas normal. Itdid show I was  allergic to cows milk and I think hot peppers. I immediately went gluten free but did not go in for an endoscopy. I found an online lab online that would do the test to show if I had a main celiac gene (enterolab.com). The report came back that I had inherited a main celiac gene, DQ8, from one parent and a D!6 from the other parent. That combination is knows to sym[tons of celiac worse than just inheriting one main celiac gene. With my version of celiac disease I was mostly constipated but after going gluten-free I would have diarrhea the few times I was glutened either by cross contamination or eating some food containing gluten. I have stayed gluten-free for almost 20 years now and knew within a few days that it was right for me although my recovery has been slow.   When I go to see a  medical provide and tell them I have celiacs they don't believe me. The same when I tell them that I carry a main celiac gene, the DQ8. It is only when I tell them that I get diarrhea after eating gluten that they realize that I might have celiac disease. Then they will order th Vitamin B12 and D3 that I need to monitor as my B12 levels can go down very fast if I'm not taking enough of it. Medical providers haven't been much help in my recovery. They are not well trained in this problem. I really hope this helps ypu. Take care.      
    • knitty kitty
      Does anyone here also have Afib

      By knitty kitty · Posted

      Fascinating.
×
×
  • 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.