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

May Have Just Eaten Gluten :p

Victoria6102

Recommended Posts

Victoria6102 Contributor
Victoria6102
Posted

I just ate two utz chips. They have always said gluten free on the back. I always read the back of things before I eat them to make sure the ingredients haven't changed. This is literally the second time I've ever eaten a food without checking the back of the package first. I'm SO SCARED right now because after I ate two chips, I looked at the back and it said "may be processed on equipment that also processes wheat" I just like started crying. I don't know what to do, I don't want to get sick. WHAT DO I DO!!?!??? If I do get sick, what do you find helps you even the littlest bit? And I'm hoping I will be ok, because it said it "may" be processed on the same line as gluten, and I'm sure they clean the lines often do what are your thoughts On that? Plus I only ate two chips....I would never ever have eaten these if I read the back.

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

Celiac.com Sponsor (A8-M):


pricklypear1971 Community Regular
pricklypear1971
Posted

Don't panic.

Realistically, a lot of food is processed on shared wheat lines - food you may eat daily. This is a standard CYA line. Yes, some manufacturers are better at preventing cc than others. Standard procedure is to clean equipment between runs - so they would have cleaned it before making the gluten-free product.

If you are super sensitive, you may have an increased chance of reaction; however, chances are you will be fine.

Take some digestive enzymes and probiotics to help you feel better, and to help your system if there was any cc.

tom Contributor
tom
Posted

My kitchen was a gluten-free facility until a kid walked thru w/ a KitKat.

All my silverware used to touch gluten all the time.

I'd bet you didn't get glutened.

Skylark Collaborator
Skylark
Posted

Don't panic. I've eaten shared lines chips without any problem at all. You're probably feeling worse from freaking out than you would from a tiny trace of gluten and it's unlikely there is any gluten at all. Relax, have a nice, soothing cup of tea and don't worry.

sa1937 Community Regular
sa1937
Posted

Utz is the brand of chips I always buy and I've never had a problem with them. Wish I could contain myself to having just two chips! I just get the plain chips though and my bag does not have the "may be processed on equipment that also processes wheat" statement on the back. What kind of Utz chips did you buy?

Are you feeling okay this morning?

Victoria6102 Contributor
Victoria6102
Posted
  • Author

I bought the utz tortilla chips.i just bought the exact same kind four days ago and it clearly said gluten free on the back! Now it has the "may be ..." statement.

So far, I'm feeling no worse than a normal day. Usually when im glistened (it's only happened twice but both times a stomach bug was going around so it was hard to tell what was from what) I have excruciating stomach pain within a couple hours but I slept through the night and no pain today do I'm hoping I will be ok. And also hoping there is no damage to my villi even though I didn't have an outward reaction.

lovegrov Collaborator
lovegrov
Posted

Most people who have celiac eat food that has either that same warning or that has been processed on the same lines. I wouldn't worry.

richard

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

Celiac.com Sponsor (A8-M):


Victoria6102 Contributor
Victoria6102
Posted
  • Author

Just called the company.thry said that they just changed plants, and wheat products are now processed on the same line. But they sanitize between each run.so I wouldn't normaly eat them just out of cautiousness but having accidentally eaten a couple I believe I willbe ok.:)

Archived

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

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


  • Member Statistics

    • Total Members
      131,905
    • Most Online (within 30 mins)
      7,748
    klmgarland
    Newest Member
    klmgarland
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Xravith
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By Xravith · Posted

      Yes, you are right. Indeed, I’ve been feeling anemic since the beginning of this week, and today I felt horrible during a lecture at the university, I was trembling a lot and felt all my body incredibly heavy, so I had to come back home. I’ll do a blood test tomorrow, but I’m just worried about the possibility of it coming back negative. I’ve been eating two cookies in the morning as my only source of gluten over the past two weeks—could that affect the final result?
    • trents
      New (possible) celiac diagnosis

      By trents · Posted

      Welcome to the forum, @Judy M! Yes, he definitely needs to continue eating gluten until the day of the endoscopy. Not sure why the GI doc advised otherwise but it was a bum steer.  Celiac disease has a genetic component but also an "epigenetic" component. Let me explain. There are two main genes that have been identified as providing the "potential" to develop "active" celiac disease. We know them as HLA-DQ 2.5 (aka, HLA-DQ 2) and HLA-DQ8. Without one or both of these genes it is highly unlikely that a person will develop celiac disease at some point in their life. About 40% of the general population carry one or both of these two genes but only about 1% of the population develops active celiac disease. Thus, possessing the genetic potential for celiac disease is far less than deterministic. Most who have the potential never develop the disease. In order for the potential to develop celiac disease to turn into active celiac disease, some triggering stress event or events must "turn on" the latent genes. This triggering stress event can be a viral infection, some other medical event, or even prolonged psychological/emotional trauma. This part of the equation is difficult to quantify but this is the epigenetic dimension of the disease. Epigenetics has to do with the influence that environmental factors and things not coded into the DNA itself have to do in "turning on" susceptible genes. And this is why celiac disease can develop at any stage of life. Celiac disease is an autoimmune condition (not a food allergy) that causes inflammation in the lining of the small bowel. The ingestion of gluten causes the body to attack the cells of this lining which, over time, damages and destroys them, impairing the body's ability to absorb nutrients since this is the part of the intestinal track responsible for nutrient absorption and also causing numerous other food sensitivities such as dairy/lactose intolerance. There is another gluten-related disorder known as NCGS (Non Celiac Gluten Sensitivity or just, "gluten sensitivity") that is not autoimmune in nature and which does not damage the small bowel lining. However, NCGS shares many of the same symptoms with celiac disease such as gas, bloating, and diarrhea. It is also much more common than celiac disease. There is no test for NCGS so, because they share common symptoms, celiac disease must first be ruled out through formal testing for celiac disease. This is where your husband is right now. It should also be said that some experts believe NCGS can transition into celiac disease. I hope this helps.
    • Judy M
      New (possible) celiac diagnosis

      By Judy M · Posted

      My husband has had lactose intolerance for his entire life (he's 68 yo).  So, he's used to gastro issues. But for the past year he's been experiencing bouts of diarrhea that last for hours.  He finally went to his gastroenterologist ... several blood tests ruled out other maladies, but his celiac results are suspect.  He is scheduled for an endoscopy and colonoscopy in 2 weeks.  He was told to eat "gluten free" until the tests!!!  I, and he know nothing about this "diet" much less how to navigate his in daily life!! The more I read, the more my head is spinning.  So I guess I have 2 questions.  First, I read on this website that prior to testing, eat gluten so as not to compromise the testing!  Is that true? His primary care doctor told him to eat gluten free prior to testing!  I'm so confused.  Second, I read that celiac disease is genetic or caused by other ways such as surgery.  No family history but Gall bladder removal 7 years ago, maybe?  But how in God's name does something like this crop up and now is so awful he can't go a day without worrying.  He still works in Manhattan and considers himself lucky if he gets there without incident!  Advice from those who know would be appreciated!!!!!!!!!!!!
    • Scott Adams
      Patiently Waiting to See Results

      By Scott Adams · Posted

      You've done an excellent job of meticulously tracking the rash's unpredictable behavior, from its symmetrical spread and stubborn scabbing to the potential triggers you've identified, like the asthma medication and dietary changes. It's particularly telling that the rash seems to flare with wheat consumption, even though your initial blood test was negative—as you've noted, being off wheat before a test can sometimes lead to a false negative, and your description of the other symptoms—joint pain, brain fog, stomach issues—is very compelling. The symmetry of the rash is a crucial detail that often points toward an internal cause, such as an autoimmune response or a systemic reaction, rather than just an external irritant like a plant or mites. I hope your doctor tomorrow takes the time to listen carefully to all of this evidence you've gathered and works with you to find some real answers and effective relief. Don't be discouraged if the rash fluctuates; your detailed history is the most valuable tool you have for getting an accurate diagnosis.
    • Scott Adams
      Gluten free beer ?

      By Scott Adams · Posted

      In this case the beer is excellent, but for those who are super sensitive it is likely better to go the full gluten-free beer route. Lakefront Brewery (another sponsor!) has good gluten-free beer made without any gluten ingredients.
×
×
  • 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.