• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

I Just Did The Most Stupid Thing............
0

7 posts in this topic

I was dx last june and have been hyper vigilant about everything that goes in my mouth since then. The labelling laws here in Australia do make this easy though which is good. However, last night i went shopping. I saw Greenseas flavoured tuna was on sale. I grabbed 4 tins and went on my merry way. 

 

This morning i gabbed one out and just started eating it with a spoon right from the tin. About a 1/4 of the way in, i suddenly realised! SHIT!!!! I looked at the ingredients, no wheat rye barley or oats. BUT underneath, Processed on equipment that processes wheat, may contain traces. Oh my god! 

 

Not only had i eaten it without checking, i did not even look or think to look at the label when i bought them. 

 

I ran to the loo and threw up as much as i could before i rang Greenseas to see just how much would be in it. Thankfully the lady told me there is most likely none in it as the machinery they use is throughly cleaned before swapping processes but the company wanted it on the label just in case. But she was confident there would be none in it. I guess I will find out later on though. I got rid of as much as i could but there would still be a small amount in my stomach.


I just can not believe i was so stupid! I mean how did i just stop thinking altogether? I have never not checked any label, even those that display gluten free i check. I wont eat any food that has been prepared by someone else, not even my housemate who knows my condition. 

 

Have you ever done something like this?

 

 

 

Cheers

 

Troy

0

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


Eh, it could be worse.

 

Ah, unless i know whats in it, i don't touch it.

0

Share this post


Link to post
Share on other sites

I have done this, because I forget to check for the "may be processed in a facility...".

0

Share this post


Link to post
Share on other sites

Well THAT'S dedication! I've never gone and thrown up on purpose!

1

Share this post


Link to post
Share on other sites

To be honest, I think you are overreacting.

Many of us can eat products from shared facilities and shared equipment without problems. If you EVER eat at a restaurant, know that the facility also has gluten, and everything is in the same dishwasher.

I have been gluten-free for over 12 years. For a good number of those, my wife continued to eat gluten. So our kitchen was a shared facility and our dishwasher and dishes were shared equipment.

If I have a choice between two mainstream products where one has a "may contain traces" and the other doesn't, I tend to choose the second one, even though I know that the labeling is voluntary and there may be no actual difference in the risk.

As the customer service rep said, it is likely that there is no gluten at all in the product, but they are covering their hind quarters.

1

Share this post


Link to post
Share on other sites
Ads by Google:


In the US, there is no law that that has to be on a label. You could be happily eating things made in shared facilities and never know it.

0

Share this post


Link to post
Share on other sites

Hi Troy,

My sister was diagnosed around the same time as you, last June-ish. I wad then screened and although silent, also dx'd around September. Our family dynamic has become quite interesting with the Coeliac development - mum has taken it upon herself to learn everything there is to know, did the full kitchen cleanout, marking _every_ ingredient in the house with green or red stickers, seperate toaster etc. We're all pretty vigilant on the food and ingredients side of things. Sis and I had the exact same experience with the Greenseas tuna a few months back, although we didn't purge afterwards :P

I'm lucky as I live on my own, so my house is an entirely gluten-free zone, but I regularly eat at the parents' place. Just this week we had a freak out about our soup ingredients - lentils and split peas - which somehow we forgot to check. Turns out they all have a "may contain barley" on every packet. Needless to say, mum felt pretty bad. But I guess the upshot is that no-one can be perfect, so you really need to give yourself a bit of a break. By the sounds of things you're doing an incredibly good job so far! All three of us in my family (I almost consider mum a Coeliac even though she tested neg, 'cause she puts so much effort into ensuring everything for us is gluten-free) have screwed up in the last 6 months. I once started eating a soup a friend made, before realising the stock he put in it was made with wheatey soy sauce. It's a learning process, and takes time. To put it in perspective, just think - if you hadn't been dx'd until today, you would have still been eating gluten this whole time. One equipment disclaimer likely won't kill you, just take note for next time - buy John West instead :P

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      106,761
    • Total Posts
      932,252
  • Member Statistics

    • Total Members
      64,226
    • Most Online
      3,093

    Newest Member
    FionnualaDH
    Joined
  • Popular Now

  • Topics

  • Posts

    • Contaminated mushrooms.....they often grow them from rye or barley seeds that they put the spores on or grow in a compost that con contain wheat...in my case the company says they used rye seeds for the starter. (called after the fact)   I assumed the sliced prewashed ones would be safe and they were on sale....go figure. Anyway Might try my tips for using microwave prep ware for awhile things are cheap. Clean out the microwave put paper towels down inside and cover your food if you need to. Jen gave some decent tips also. I might say if you do dry beans watch out for them also, I am on a keto/paleo diet myself pretty much a very low carb diet consisting of mostly nuts, seeds, egg whites, low carb veggies ...... https://www.nordicware.com/microwave ^Steamers, egg cookers, splatter guards. egg poachers, bacon racks, etc...everything you need to fix your meal in a microwave without pots or pans and cheap... you find alot of them in the microwave section of walmart. I even make make shift tortilla bu using the plates with a lip or the omelette maker and mixing up egg whites, with a tbsp or two of coconut flour and sometimes another nut meal pouring it in and cooking for 1-2 mins making a thin sheet I can use to roll stuff up in.  
    • I live in a house where some people eat bread.  I do not use the toaster that toasts regular bread. All sandwiches are made in a special area of the kitchen and I do not prepare any of our other food there. If you have touched bread, you have to wash your hands before you touch anything else in the kitchen.  After you eat bread, the dishes go directly (and only) into the sink.  I rinse any plates and forks extremely well that have had bread on them and then I put them in the dishwasher (they essentially get washed twice). Then I rinse out the sink.  I have a separate dish scrubber that I use when the plates have had anything with gluten on them.  We don't cook with flour or bake with real flour(except once a year when I let my kids make their birthday cakes). The flour goes everywhere and coats the surface of countertops.  Do you make all your soups from scratch? A lot of soups have flour as a thickener. Also Nuts are often times made in facilities that process wheat. Planters nuts seem to be pretty safe or shop at Nuts.com - they have quite a few options. Hope you feel better soon!
    • If you're like me, you've already tried all multiple options without very good answers, thus the reason you are on the boards...
    • Yes, I was. I had two weak positive blood work, then an endoscopy not for celiac but was very inflamed, and one positive genetic for celiac. My diet is very limited right now. I am almost paleo. I am really struggling to find food that I can eat and not bother my stomach. I eat a lot of nuts, peanuts, beans, chicken, veggies, fruit, and soups. I have cleaned out the house from gluten (except for my dad's rolls  ) I can not change out pans and cookware. I could try to get my own personal but it would be hard. How did you get glutened? 
    • thleensd, If you have POTS you should look into Magnesium. Here is a thread started by Ennis_Tx that talks about some of it's many benefits. Also see this link from the affibers.org website that mentions specifically Magnesium Taurate's role in arrhythymia's. http://afibbers.org/resources/taurine.pdf I also recommend trying some some Niacinamide and/or a 100 B-complex 3/day.  B vitamins help us manage our stress. If it (Niacinamide) or the B-100 or B-50  causes you to burp in 2 or 3 months (which has Niacinamide in them) then your symptom's could be caused by co-morbid pellagra. Knitty Kitty has given you good advice as well since Celiac's are low in many nutrient's often. Here is my blog post that explains what I believe happened to me. I hope it helps you thleensd the way it did me. Take a B-complex for couple months to see if it helps. Frequency is more important than the amount. 2x day of of a b-complex will allow your serum levels to stay high throughout the day helping you recover 2x as fast as once a day.  Do the same with Magnesium Glycinate or Magnesium Taurate  (2 to 3 times a day in divided doses) and I think your fatigue will greatly improve or at least your energy levels will increase greatly. I hope this is helpful. ****this is not  medical advice only some of the things I did to help myself. I am too sharing in hopes that other people will hear my story and believe . . . 2 Timothy 2: 7 “Consider what I say; and the Lord give thee understanding in all things” this included. posterboy by the grace of God,
  • Upcoming Events