• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • 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 Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  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 What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
0
LJR

Airborne Gluten In The Office

Rate this topic

Recommended Posts

I happen to work off site 90% of the time but once a week I have to actualy go in and sit at my desk.My desk is directly above the kitchen, I can't smell the food cooking but I seam to get sick the day after I work in the office. Not sure if it's in my head so I was wondering if there is a way to masure airborn gluten?

Share this post


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


Smelling or the scent of food can not make you sick.  Walking through an active bakery where flour is airborn could make you sick by inhaleing the flour particles, and swallowing.

 

Smelling something gluteny cooking does have the "creep out" factor for some :rolleyes: .But it won't get you sick.

Share this post


Link to post
Share on other sites

I think I am reacting to foods airborne.  I bloat and swell.  I am trying to define these reactions, but I don't know just why they occur.

 

I do know that small pieces of things are in the air and our noses pick up on them.

Share this post


Link to post
Share on other sites

Do they use flour in the kitchen?  Could it be getting into the air handling system?  Does anyone use your desk when you are not at work?  Could anyone be eating gluten at your desk when you aren't there and be leaving little crumbs behind?   Does anyone else use your computer or phone?  Do you do anything else different when you go to work at the office?  Do you drink the coffee there?  How do you get to work?  Is there anything different there?  Do you walk through a bakery to get to work?  Are you careful to wash your hands when you leave work?

 

Could you temporarily sit somewhere else to see if it makes a difference?

 

I don't think that there is a validated way to measure airborne gluten, but I could think of how one could be done using a similar procedure as the one used to measure radon in a basement.

Share this post


Link to post
Share on other sites

They do use flouer in the kitchen, and our ventilation system isn't that great. I'm the only one that uses the desk. This whole gluten thing is difficult to nail down.

Share this post


Link to post
Share on other sites
Ads by Google:


Smells are small particles of the substance that you smell. The threshold for our noses being able to pick up smells is very, very small. Chlorine, for instance, has a detection threshold of 0.01ppm, and it's one of the highest on this table of odors. http://www.extension.iastate.edu/Publications/PM1963A.pdf. This is well below the 20ppm for most celiacs and villous atrophy. However, our noses don't have great threshold detection for smells, so I suppose it's possible that the baking upstairs is well above the lowest level of odor necessary to smell it, possibly high enough for you to react. Also, I guess baking bread isn't so much the smell of flour but of the chemical reactions involved in the baking.

Scents definitely can make you ill, that's why lots of places adopt a 'no scents' policy. I get headaches from most perfumes (and everything they're in), for instance. I know that noxious fumes that we smell as noxious will end up signalling that they're toxic, and it's a unique neuronal pathway to pretty much the rest of smells. Eg: bleach. I suspect that scents that people have issues with (like horrible migraine inducing fake vanilla, blargh!) end up signaling the toxic pathway.

 

I hear that reactions to photocopier/printer ink fumes in offices are fairly common. It's supposed to play a role in some forms of cancer too, IIRC, 0.o

Share this post


Link to post
Share on other sites

I do not accept the comparison to chlorine as valid.

Chlorine is an element which, in its free form, Cl2, consists of two atoms bonded together. It is inorganic in the chemical sense. It is a gas at room temperature.

Gluten, on the other hand, is a very large, complex organic compound, which is part (but only part) of the substances that make up wheat. It is a solid a room temperature. The odor is carried on smaller molecules--you don't need to inhale whole gluten molecules to smell bread baking.

Share this post


Link to post
Share on other sites


Ads by Google:


I'd be less concerned about airborn flour, and more concerned about gluten on doorknobs, copiers, books, etc from people handling them without washing their hands.  Also possible that you're getting a layer of flour on your desktop.  Probably not enough to matter, unless you rarely use your deskand it has a chance to build up.

Share this post


Link to post
Share on other sites

Thanks for all the replies. I think I'll start by cleaning up the surface of my desk, there are times I don't sit there for several weeks so thing could be building up.

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
      108,891
    • Total Posts
      943,381
  • Member Statistics

    • Total Members
      67,108
    • Most Online
      3,093

    Newest Member
    wisefish
    Joined
  • Popular Now

  • Topics

  • Posts

    • Soft blended, soups, porridge, Personally I had to avoid the follow for my last gluten attack Spices (made it burn),  any carbs, sugars even in trace amounts caused gas, We normally suggest removing dairy and oats also as they become problematic during healing. Simple soft cooked egg dishes (coconut/almond meal quiche and microwaved omelettes), nut meal porridge sit best for me. Many swear by peppermint and camomilla tea, and peptobismal but neither of those work for me personally, other swear by Imodium for the D.

      There is a product out there that is supposed to lessen the symptoms of a exposure called GlidainX that helps to break down some of the gluten in the intestines so it is not as bad but you have to take it right after realizing the issue. Not tried it personally but after my last exposure and the following 4 weeks of random bouts of D I had I would have tried anything lol. MY D did no stop til my antibodies went back down and my exposure was a low and slow exposure to a CCed food staple....
       
    • Hi lex, I haven't tested anything with NIMA myself, since I don't have one.   I did find some honey sites that claim they have gluten-free honey.  This is just a couple I found in a quick search.  It seems to me honey is made from nectar of flowers.  The nectar is a precursor to the seed.  So the seed isn't formed until the flower is fertilized.  Then gluten is formed as the seed matures.  So normally I think there is little chance of honey having gluten in it because the nectar and gluten are not present at the same time in the plants. I don't think it's impossible for honey to somehow get some gluten in it.  Honey from china has been adulterated with other things already.  Generally high fructose corn syrup.  But who know what else they put in it? I think's its safer to buy local honey where you know the farmer than imported brands IMHO. If there were a large flour mill in the area where the honey was being harvested I'd be a little wary of it myself.  At least for honey produced during the harvest season. http://www.barkmanhoney.com/faqs/does-honey-contain-gluten/ http://www.capilanohoney.com/au-en/faq/is-your-honey-gluten-free Is your honey gluten free?       Honey is naturally free of gluten. It does not contain wheat or its by-products. Our honey is 100% pure and natural, nothing has been added to it, therefore it is 100% gluten free. In addition to this, no gluten containing products are handled or stored in our packing facilities.  
    • Hi everyone! New to the forum. I was diagnosed in 2012, told to never eat gluten again, and never had a follow-up or anyone really care about the diagnosis. My Endo checked my vitamin D levels (the low level and genetic history lead to my diagnosis) bi-annually which have remained now in the normal range. This level is what I was always told determined if absorption was happening or not. I have never heard of the things everyone on here gets tested for  I feel so cheated out of my health in a way. anyways. I have severe, severe brain fog. I used to be so smart, sharp, witty, focused. I even have some personality changes and severe anxiety. I was put on Xanax after I was diagnosed but my tolerance to that medication is outrageous. I have to take three times the prescribed dose (my doctor knows this) in order to get any relief/clarity. I have a weight problem even though I work out four days a week (with a trainer), probably due to my flip floppy thyroid levels. Anyways, that’s my story! I have appointments with a new PCP, Endo, and GI doc in March! Just wanted to share with you all because you’re so kind and helpful. If anyone has any advice for this brain fog, I would be so appreciative.  I should also mention that I was extremely smart and sharp before stopping gluten, ironic? Like the lack of gluten dumbed me down 🙈 I never ever cheat. I know restaurants aren’t 100%, but I rarely chance that. There may be SOME cross contamination but I never feel repercussions.  Thanks for reading ☺️
    • Does anyone one have the symptom of period like cramps?  After menopause?
    • I have an ipad and iphone - so not sure if these exact games are available to you. I like a word game called word crossy.  Also "1010" games are good to try.  Picross style games can be fun
  • Upcoming Events