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

Environmental Glutening?


notkuroda

Recommended Posts

notkuroda Apprentice

Hi all, as you may have seen from the mysterious glutening thread, my wife is getting glutened and we don't know what it is. I'm honestly at the point where I want to get her out of the house and take her to a hotel for a couple of days, just in case there's some gluten hanging around the house that we don't know about. Is this crazy? We just don't know what's going on


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



Celiac.com Sponsor (A8-M):



GFreeMO Proficient

I dont think that going to a hotel would help. Hotel rooms usually have had people eating gluten in them. The minifridge and tables and things would need to be cleaned. Also, how would your wife eat there?

I would make sure that I had a clean pan..Buy a new one if you need to and make something really simple like a plain hamburger and eat that with something for sure gluten free like a salad that you make at home or fruit etc. Maybe eggs or a plain chicken breast and some vegetable all plain.

I am going through the same thing as your with with DH, sometimes it takes a long time for it to resolve. Feel free to PM me if you want to.

-MO

notkuroda Apprentice

I dont think that going to a hotel would help. Hotel rooms usually have had people eating gluten in them. The minifridge and tables and things would need to be cleaned. Also, how would your wife eat there?

I would make sure that I had a clean pan..Buy a new one if you need to and make something really simple like a plain hamburger and eat that with something for sure gluten free like a salad that you make at home or fruit etc. Maybe eggs or a plain chicken breast and some vegetable all plain.

I am going through the same thing as your with with DH, sometimes it takes a long time for it to resolve. Feel free to PM me if you want to.

-MO

yeah, I think you're right. I'm getting a little hysterical. But she is quite sure she is getting glutened because she had GI issues today, she has no energy, and the DH is getting worse everyday. For example, she found out that her medication had gluten. She stopped taking it and days later she was fully energized and the rash was gone. She is down to bare bones eating, we just can't figure out what's getting her

shadowicewolf Proficient

Have you replaced porous cookware (teflon pans, plastic things, wooden things, etc)?

notkuroda Apprentice

Have you replaced porous cookware (teflon pans, plastic things, wooden things, etc)?

oh yeah, years ago. We haven't cooked anything with gluten in this house in quite awhile.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,733
    • Most Online (within 30 mins)
      7,748

    Debydear
    Newest Member
    Debydear
    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

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.