• 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 What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

So Sensitive I May Quit My Job.
0

22 posts in this topic

Hello fellow sensitive people...

 

I might quit my job (on-call sub at a preschool) because it is a sea of gluten-y goodness, (badness?!) and I can't seem to avoid getting trace amounts in my system.  Imagine my distress when they had the sensory table full of white flour!  I just about ran out of the building.  Sigh.

 

Two days ago I was 'hit' again, and left with uncomfortable symptoms that have me re-examining my career choice.  If anyone knows of any jobs in bubbles, (or gluten free bakeries), let me know!   :blink:  

 

(But seriously, wouldn't a gluten-free preschool be amazing?!)

 

~Rachel~

0

Share this post


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


Hiya

 

That sound really difficult Rachel.

 

Welcome to the board by the way :)

 

I wonder if you could talk to them a bit about why the flour is a problem? And similar situations. Do you have a diagnosis? You could have some cover in law if so for accomodations. There are so often other things that could be used, maybe corn flour or coconut flour? They would surely do it if it was a kid suffering? It seems worth finding out. We see it a lot around here that people just don't understand cross contamination, and that they don't have to force feeding you pizza to make you sick. Even without a diagnosis I would try and talk to someone senior. My son has a nut free school, and they are really good about the celiac kid and using substitutes to keep him safe.

 

You sound like just the kind of person pre-school needs around.

 

I hope you get some more good advice. I think there may be a way to go before you ned to quit.

 

Good luck

0

Share this post


Link to post
Share on other sites

Thanks! :)  

 

  I don't have a diagnosis...still working on it.  

 

  I would have no problem if I worked at the preschool full-time asking for a gluten-free environment for myself but it's just on-call... I think the flour is a problem for me because I was worried I'd lick the toys in the table?  lol.  Not really.  I just seem to be susceptible to trace amounts getting in my system.  We also do snack for each class, they bring their own food, and we  help them open packages etc, and we are at the table, eating our snack with them.  I think this is where my issue was this week, and I likely touched someone's snack etc and then didn't wash my hands.   :(   We also have a playdough table that is open during free-play time.  I try not to eat the playdough though.  ;)

 

  I know I have rights about my work environment, but I think this week I was looking at the big picture, that maybe unless the situation is gluten-free for me, it's not the right place to be.  It's all good though!  Preschool is out in 1.5 weeks and I can exist in gluten-free wonderland at home and explore gluten-free career choices for myself.  Like astronaut.  ;)

 

  I just needed to vent to people who do understand cross-contamination and how it can be really, really lame.  Basically I was just feeling sorry for myself this morning.  lol.  Recovering from a touch of the gluten can make me cranky at the universe.   :D

 

~Rachel~

0

Share this post


Link to post
Share on other sites

You came to the right place, we all like a good vent every now and again doodle_faces.gif

Hope we can help, vent, ask questions, come over and chat in the dinner thread :)

0

Share this post


Link to post
Share on other sites

Super Sensitive:

 

I can relate to not being able to tolerate gluten in the room.  In Minneapolis they have a preschool with natural foods, so I don't see why there couldn't be one  gluten free.  For all I know there is.  Don't get your nose too close to the crayons!  I would be looking for a different job.

 

Note that crayons do not contain gluten.  However Crayola says the may have harmful vapors when heated.  http://www2.crayola.com/safety/guidelines.cfm

 

 

D

0

Share this post


Link to post
Share on other sites
Ads by Google:


What is wrong with crayons? I am interested to know :)

0

Share this post


Link to post
Share on other sites




For whatever reason, some kids seem to love eating crayons. Binney & Smith, the makers of Crayola products, have taken precautions to help keep crayons safe for little munchers. The company makes crayons from two main ingredients: pigment and paraffin wax. Neither ingredient is considered toxic. The problem is that Crayola crayons come with labels on them, which are made from paper and held on with glue. Paper is usually relatively harmless if ingested. Binney & Smith has to use a nontoxic cornstarch and water mixture for its glue, just to make sure that children don't get poisoned. As long as they aren't eating tons of Crayola crayons, your kids will be safe if they have a small, unsupervised wax snack.

 

I had trouble linking the site up above correctly so this is what it stated, in case you have the same problem.  The source was the Science Channel.

0

Share this post


Link to post
Share on other sites

Super Sensitive:

 

I can relate to not being able to tolerate gluten in the room.  In Minneapolis they have a preschool with natural foods, so I don't see why there couldn't be one  gluten free.  For all I know there is.  Don't get your nose too close to the crayons!  I would be looking for a different job.

 

D

 

 

Please provide your information that crayons near a Celiac's nose is dangerous.  Crayola says their crayons do not contain wheat but, they are not tested for gluten.  I doubt there is gluten in any crayons.

0

Share this post


Link to post
Share on other sites




Side tracking a bit

 

@Dianer,

 

Hi Diana, you can always make your own crayon's if you are worried about them.  Just melt some wax and add a colorant of some sort.  Even instant coffee would work.  Use a hard wax if you like hard crayons. Softer wax like beeswax if you like them soft.  Wax is a really good insulator/sealer.  It locks things in and prevents them from escaping and oxygen from entering.  That's why it makes a good art material, it tends to improve color stability.  I don't think you'd get any gluten in your snooter even if you could find a crayon with gluten and sniff it.  Maybe if you melt them it would be possible though.  A gluteny candle might be a bad idear for example.  I know I don't want one for Christmas! :)

 

How them there candles are made:

http://video.pbs.org/video/1415190951/

 

http://www2.crayola.com/safety/guidelines.cfm

 

Safety Guidance Pertaining to Crayola Product Usage:

Allergies—Products that are currently manufactured by Crayola (not including products manufactured under license) do not include any of the following ingredients that are associated with common allergies: peanuts, shellfish, fish, tree nuts, eggs, or milk. Gluten (wheat flour) is an ingredient in Crayola® Dough. Other Crayola modeling materials, including Model Magic® modeling material, Model Magic Fusion™, Modeling Clay, and Air-Dry Clay are gluten-free. These products are produced on the same machinery. Although the machines are cleaned prior to the start of each production run, there is a slight possibility that trace amounts of gluten from Crayola Dough may be present in the other modeling materials. For information regarding specific ingredients or allergic concerns, please call our Consumer Affairs department at 1-800-272-9652 weekdays between 9 AM and 4 PM EST.

 

1

Share this post


Link to post
Share on other sites

Super Sensitive:

 

I can relate to not being able to tolerate gluten in the room.  In Minneapolis they have a preschool with natural foods, so I don't see why there couldn't be one  gluten free.  For all I know there is.  Don't get your nose too close to the crayons!  I would be looking for a different job.

 

D

I react to crayons.  I don't know what kind of reaction it is and didn't mean it had to be gluten. I see they do not purposely contain gluten, but may give off vapors when heated.  Sometimes, I can't tell what sort of reaction I am having, I just know not to repeat them.  I am thinking other super-sensitives may share some of these concerns or other intolerances.

0

Share this post


Link to post
Share on other sites

Mamatrois, how long have you been on the gluten free diet?  It takes awhile to get things figured out.  Sometimes during this learning process, my son and I blamed the environment when it was actually something that we ate.  It also seemed that environmental gluten wasn't be as much of a problem once we git rid of all the gluten in our diet.  This issue is likely to be less serious as time goes on.  

 

You could give it some more time before making a big move like trying to live without any money. LOL

 

Celiac Mindwarp has a great idea about using another type of flour.  That would be a good thing to ask about.  With gluten intolerance on the rise the school might be wise to use a substitute like sorghum that is less likely to be a problem across their district.  You may not lick the flour table, but little kids might.

 

There is a published medical study about inhaled gluten being a problem for celiacs: http://www.nejm.org/doi/pdf/10.1056/NEJMc063112

 

It is discussed more here: http://celiacdisease.about.com/od/Coping_with_Celiac_Disease/f/Inhaling-Airborne-Gluten.htm

 

I am pretty sure that I have been glutened by going through the bakery section in the grocery store.  Just the other day I was in a hurry and went through it rather than going around the way like I usually do.  The next day I woke up with symptoms.  I couldn't figure out why at first until I remembered how I had done that.  Being that sensitive can require a few more precautions than are necessary for the average celiac.

 

Welcome to the board.  I hope you find what you need here.

1

Share this post


Link to post
Share on other sites

I react to crayons.  I don't know what kind of reaction it is and didn't mean it had to be gluten. I see they do not purposely contain gluten, but may give off vapors when heated.  Sometimes, I can't tell what sort of reaction I am having, I just know not to repeat them.  I am thinking other super-sensitives may share some of these concerns or other intolerances.

So...you have ingested crayons?  Or do you have an allergy to them?  I know some people have allergic reactions to some dyes so maybe that is the problem?

0

Share this post


Link to post
Share on other sites

Hello fellow sensitive people...

 

I might quit my job (on-call sub at a preschool) because it is a sea of gluten-y goodness, (badness?!) and I can't seem to avoid getting trace amounts in my system.  Imagine my distress when they had the sensory table full of white flour!  I just about ran out of the building.  Sigh.

 

Two days ago I was 'hit' again, and left with uncomfortable symptoms that have me re-examining my career choice.  If anyone knows of any jobs in bubbles, (or gluten free bakeries), let me know!   :blink:  

 

(But seriously, wouldn't a gluten-free preschool be amazing?!)

 

~Rachel~

Open bags of wheat flour are a problem for anyone with Celiac disease, no matter what your sensitivity level is.  We all react with our immune systems.  What the heck is a sensory table anyway?  :blink:   Just your luck it involved wheat flour!

0

Share this post


Link to post
Share on other sites

dilettantesteph - I have been on the gluten-free diet for approximately one million years....oh wait, it just feels like that.  ;)

 

1.5 years ago elimination diet (inc. wheat, dairy, sugar, soy, corn, coffee, etc etc etc), started reacting to lots right away, by Nov 2012 gluten prohibited but not restricted, January 2013 gluten-free for life!  It took a lot of food journaling, illness and extreme weight loss to get to where I am, which I hope is healing up nicely?  

 

Thanks for the links!  I will try those before I become a vagrant hobo, dumpster diving for gluten-free snacks behind the local health food store.  ;)  

 

Gemini!  The sensory table is one of the things available for the kids during freeplay period, and can include things we are used to seeing (Sand, Water, Rice) and some new, interesting things for the kidlets, like WHEAT FLOUR (aka my personal hell). lol.

 

Happy Saturday Everyone!   :D

0

Share this post


Link to post
Share on other sites

So...you have ingested crayons?  Or do you have an allergy to them?  I know some people have allergic reactions to some dyes so maybe that is the problem?

No, all I have to do is stick my nose over the box and I feel the glands in my neck swell up.  I haven't checked to see if I bloat.  I do have problems with corn, but I smell a chemical smell when I get near them. 

 

I also have problems with open bags of flour.  My family decided to use up some grain left in our Kitchen..  NOT GOOD

0

Share this post


Link to post
Share on other sites

I know that one million years feeling.  We all have bad days.  Hope yours are looking up now.

0

Share this post


Link to post
Share on other sites

dilettantesteph - I have been on the gluten-free diet for approximately one million years....oh wait, it just feels like that.   ;)

 

1.5 years ago elimination diet (inc. wheat, dairy, sugar, soy, corn, coffee, etc etc etc), started reacting to lots right away, by Nov 2012 gluten prohibited but not restricted, January 2013 gluten-free for life!  It took a lot of food journaling, illness and extreme weight loss to get to where I am, which I hope is healing up nicely?  

 

Thanks for the links!  I will try those before I become a vagrant hobo, dumpster diving for gluten-free snacks behind the local health food store.   ;)

 

Gemini!  The sensory table is one of the things available for the kids during freeplay period, and can include things we are used to seeing (Sand, Water, Rice) and some new, interesting things for the kidlets, like WHEAT FLOUR (aka my personal hell). lol.

 

Happy Saturday Everyone!   :D

Whatever happened to the days when kids played with TOYS?  Everything is too food based and with all the allergies and intolerances today, they shouldn't be doing a food table.  :huh:

0

Share this post


Link to post
Share on other sites

Hi Rachel, I feel your pain! I'm a kindergarten teacher and am also in a "sea of gluteny badness." I'm not sure if I'm super sensitive or not, as I'm still wading through all of my other intolerances to try and figure out what's what, but I do think that working in this field as a person with gluten issues is not the best idea, unfortunately. I'm also in Asia, so there's soy sauce all over EVERYTHING in our kitchen. I have to keep one special spoon just for me on my desk! 

 

Would you consider working full time with your own classroom? Then you could have relatively more control over what you allow in. And during snack/lunch time you could just be extra vigilant about crumbs and such? 

 

I hope you figure things out and get well! 

0

Share this post


Link to post
Share on other sites

Hi Rachel, I feel your pain! I'm a kindergarten teacher and am also in a "sea of gluteny badness." I'm not sure if I'm super sensitive or not, as I'm still wading through all of my other intolerances to try and figure out what's what, but I do think that working in this field as a person with gluten issues is not the best idea, unfortunately. I'm also in Asia, so there's soy sauce all over EVERYTHING in our kitchen. I have to keep one special spoon just for me on my desk! 

 

Would you consider working full time with your own classroom? Then you could have relatively more control over what you allow in. And during snack/lunch time you could just be extra vigilant about crumbs and such? 

 

I hope you figure things out and get well! 

Hi BelleVie,

 

I will consider running my own program in the future, but for now my youngest daughter is only two years old, so I'm content with part-time work.  It does make it challenging though!  And you're not alone...I too travel with my own spoon.  :)

 

I can only imagine the challenge of being in Asia and the soy-sauce-situation!  I hope you figure your situation out too.  :)

0

Share this post


Link to post
Share on other sites

Hi BelleVie,

 

I will consider running my own program in the future, but for now my youngest daughter is only two years old, so I'm content with part-time work.  It does make it challenging though!  And you're not alone...I too travel with my own spoon.   :)

 

I can only imagine the challenge of being in Asia and the soy-sauce-situation!  I hope you figure your situation out too.   :)

LOL, we should start a thread... "You know you're a celiac/gluten intolerant person when...."

 

-you keep a spoon in your purse, just in case. :) 

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
      107,401
    • Total Posts
      935,867
  • Member Statistics

    • Total Members
      65,084
    • Most Online
      3,093

    Newest Member
    Madaly320
    Joined
  • Popular Now

  • Topics

  • Posts

    • Get the full celiac blood test.. It includes: TTG IGA TTG IGG DGP IGA DGP IGG EMA IGA It's just a blood test, no reason not to do it. You have to be eating gluten for 12 weeks for the test to not show a false negative. One slice of bread per day is enough. A positive on any one test is supposed to lead to an endoscopy to confirm celiac. Since you're already getting an endoscopy you're good to go there. There are several things you could have, digestion-wise, so I'd do the tests. Celiac requires 100% compliance to the diet, no cheating, so it's good to test for it.
    • Where are you? Nuts are gluten free by nature, some companies might use contaminated seasonings, or make them in a facility that processes trail mix or something with gluten in it. This is where your concern lies, A nut only company should be safe, unseasoned nuts are your best bet, and yest if you can get them in the shell then wash them off really well before shelling and eating them your pretty darn safe with them. Raw walnuts in shell are safe, they normally do not add anything them to them, in case they might have gotten dusted with something just rinse them off before shelling them, I really love taking the walnuts afterward and putting them in a pan on low heat til they start to brown and lightly roast, they are great this way. I also used to take raw walnuts and candy them. Might post that recipe since I can no longer eat them and do not sell them anymore. I have a bit of a issue getting nuts myself by I am allergic to peanuts (not really a nut but a legume). SO for me it is really tricky finding peanut and gluten free nuts lol. I found 3 companies I order from, 1 for organic almonds, 1 for my own almonds, and one that sales walnuts and pistachios only. Most people here just order from Nuts.com but they might not ship to you at a good price. Tried amazon?
    • There aren't any gluten free nut brand in my country. Are nuts with shells like peanuts,walnuts sold in stores without package gluten free? Do they add anything else to them? 
    • Supplementation with Natural Vitality Stress & Energy, will help a lot it is a sublingual B-vitamin pretty much. I use it with the Neurological support from the same company and Natural Vitality Calm Magnesium. These along with a diet in foods that help with mood like snacking on cocoa nibs, hemp seeds, etc. Takes the edge off of everything and I do not worry but just roll with life. Here are some helpful links https://www.celiac.com/gluten-free/topic/91878-newbie-info-101/ https://www.celiac.com/gluten-free/topic/117090-gluten-free-food-alternatives-list/ A set of microwave cookware from nordicware will make the transition and cooking some foods super simple and cheap, steam trays, rice cooker, grill plates, omelette makes etc, also great for trips. Butcher paper/Freezer paper can make a nice safe cook and eating surface and makes clean up a breeze. Crockpot meals with a crockpot liner makes really easy soups, risotto, stews, pot roast, etc and the liner can make cleanup super simple just pull it out and toss it.    Eggs dishes like omelettes using the microwave cooker, scrambled egg dishes, are super simple and one of my go to meals I also so simple stir fry meals a lot. Saute in order of harder and seasoning veggies and meats first and finish off with a sauce/deglazing mix 10-20min meal. I have posted recipes for meals in the recipes sections. MY flat bread recipe seems to bit hit recently being cheap easy and very versatile in how you can make it.
    • Hey everyone... newbie here. I have a few questions but first my history: Dx with Hashimoto's in 2003. Had SEVERE adverse reaction to T4 no idea why but then switched to T3. But T4 opened a can of worms. Immediately after starting T4 had digestive issues. Aften a few years tried gluten free. No help but stayed on gluten-free diet. 2013 gave in to blt cravings and had wheat sandwiches everyday for a week. Woke up one morning with muscles so swollen or inflammed couldn't  get out of bed. No more gluten. Also had blood in stool. 2014 finally dx with pancreas insuffiency. Digestion improved and blood stopped but at same time also dx with colitis (i strongly doubt this dx and don't  take colitis drugs). A year later added cheese back into my diet. Bleeding came back. No more dairy now, blood gone. Now i might have gastritis and sibo. Endoscopy planned for October. 23andMe testing also shows a single mutation for celiac. If i just stay Gluten-free Casein-free does it really matter is i get a dx for celiac? Celiac disease and gluten intolerance... same thing? Is blood in stool common with celiac disease? Is colitis often a wrong dx for celiac disease. Can a biopsy dx celiac when already Gluten-free Casein-free?  Which end of the small intestines used for biopsy? Meaning, when doc looks at my stomach can he do small intestine biopsy or do i need a colonoscopy instead?
  • Upcoming Events