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About wakefulwife

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  1. Thanks, that is helpful. I just gets a bit overwhelming. It is such a radical life-style change. Found out yesterday that there is wheat oil in my favorite lip balm and sunscreen. Both rather pricey. DARN. So despite all my hard work in trying to remain vigilant, I probably still exposed anyway. ARGH!
  2. Is a 4 slice toaster sufficient if two slices are dedicated to gluten-free food, or do I have to have a completely separate one?
  3. Yes, I was eating gluten when I was sick. I have no doubt that was the problem. My question is, since I do not have an immediately discernible reaction to gluten, how can I tell if I have successfully avoided cross-contamination? How big a risk is it? I live in OK, surrounded by wheat fields and grain elevators. Do I need to be concerned about making sandwiches for my kids? Do I need to throw out my makeup? It seems like there is no way eliminate all gluten from your world. What happens if I accidentally ingest gluten? Have I undone all the healing to my system. I wish that I became violently ill when I was exposed to it, at least I would know and be able to avoid the contamination. I feel great now that I am off the gluten, but I suspect that I may still be coming in contact with it to some degree. I do not Clorox the whole kitchen after I make a sandwich for the kids.
  4. I am looking for wisdom and feeling frustrated. I have a biopsy confirmed diagnosis as of May. For years I thought that I had gall stones, but they could never find any. I get awful stomach cramps when eating eggs or other concentrated fat foods. It had gotten to the point that my stomach hurt whenever I ate, and I was anemic, I thought from donating blood too frequently. When my father was diagnosed in March, I had the biopsy. I have been feeling much better since going gluten-free, but I never really reacted much to gluten anyway. Still can't eat eggs, but it is not as bad, and only have serious anemia symptoms when I have my period. My concern now is cross-contamination. How much of a risk is it? How do I know if I am avoiding gluten completely if I am not reactive to it? I still eat out, and do my best to avoid gluten. I try to be careful in food prep, but no one else in my family is going gluten-free. I wonder if it is possible to avoid all gluten? If I am non-reactive, is there some other way to tell if I am being successful? I never had the blood test, just went straight to the endoscopy. Would have never guessed in a million years that my issues were gluten related if my very reactive father had not been diagnosed. Also, I could sure use a good Doctor and dietitian in the Oklahoma City area. Just moved here form MD and my GI Dr in Maryland was not very helpful. I was told to take a multi-vitamin and avoid all gluten. Easier said than done I am finding.