Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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:
    Where Your Contribution Counts!
    eNewsletter
    Support Us!

Group Home


mrs.monicahall

Recommended Posts

mrs.monicahall Newbie

I was diagnosed with Celiac disease @ 3 years ago after @ 15 years of suffering.  Two years ago, my husband and I made the decision to move into a group home for international university students.  We love living with these students.  However, I seem to be growing more and more sensitive to gluten, and am now wondering if it is possible that sharing all of my pots/pans/dishes/utensils/appliances, etc with the students who eat gluten all the time is contributing to my very poor health lately.  I've reached a point where absolutely everything I eat results in pain, and I've been hospitalized in the past year for cerebral vascular issues that my doctor thinks  might be celiac related as well.

 

I'm not really sure what I'm asking here, but I'm just so upset that I might have to give up a ministry I absolutely adore because of gluten.  It just seems to .... wrong!  Was kind-of hoping people here might understand?

Link to comment
Share on other sites

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



Celiac.com Sponsor (A8-M):



cyclinglady Grand Master

I think you will find that lots of people here on this forum understand! I also think that your health is a priority. You may have to think of another form of ministry that will be just as important while keeping you safe. Seems like it is pretty impossible to train that many young people! It is hard just training one!

Good luck!

Link to comment
Share on other sites
moosemalibu Collaborator

I think you pretty much figured out that you have a big risk for cross contamination when you're sharing pots and pans with the gluten eaters in the house. You can try getting your own set, explain the risk to them, and hope they won't cross contaminate a new set. You should definitely care for your own health. How can you continue to spread the word if you're too sick or hospitalized? Good luck with whatever you decide.

Link to comment
Share on other sites
1desperateladysaved Proficient

Perhaps you are intended to help others there to cope with a gluten issue.  I wouldn't be surprised if there are some around  I know that eating is a social event, but your health needs to be taken care of too.  Could you get your own cooking space using grill, electric skillet, or crock pot and invite people to join you?

 

Dee

Link to comment
Share on other sites
BlessedMommy Rising Star

I was going to suggest getting your own set of utensils and pans and preparing your food separately as well.

Link to comment
Share on other sites
kareng Grand Master

I agree with all of the above.  If you really like this situation, you need to find a way to make it work.  If that means locking up your utensils & food - explain it and do it.  

Link to comment
Share on other sites
dilettantesteph Collaborator

I think that cross contamination could easily be responsible for your recent health problems.  There are many things that you can try before moving out.  Examine where you may be getting contaminated and think about ways to avoid it.  It is hard to expect others to always be careful.  It is hard enough for us to learn how to do, and we are the ones who pay the price.  Can you set up a mini kitchen just for you?  You could get a microwave, hot plate and mini fridge.  You could have big plastic bins for your dishes.  I hope that you can find a solution that works for you and feel better soon.

Link to comment
Share on other sites

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



Celiac.com Sponsor (A8-M):



GFinDC Veteran

Yep, no sharing of pots and pans etc.  Baking with regular gluteny flour is a problem too.  The flour is a fine dust and can float around the kitchen and land on surfaces hours later.  No sharing of butter, peanut butter etc either.

 

Some people get all their pots and pans in a special color for their gluten-free stuff.  Like everything red, or everything green.  You can also label things with a stick-on color dot or a maker.  Keeping your gluten-free pots, pans etc on the top shelf can help too.  That prevents gluten flours from falling down on your stuff.

Link to comment
Share on other sites

Archived

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

  • Get Celiac.com Updates:
    Help Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - trents replied to SuzanneL's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Weak Positive Test

    2. - SuzanneL posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Weak Positive Test

    3. - Scott Adams replied to Braver101's topic in Coping with Celiac Disease
      2

      Constant sweating with celiac disease

    4. - Scott Adams replied to Julie Riordan's topic in Traveling with Celiac Disease
      2

      Any ideas for travelling

    5. - trents replied to Julie Riordan's topic in Traveling with Celiac Disease
      2

      Any ideas for travelling


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,493
    • Most Online (within 30 mins)
      7,748

    Greensandtea
    Newest Member
    Greensandtea
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      Welcome to the forum, @SuzanneL! Which tTG was that? tTG-IGA? tTG-IGG? Were there other celiac antibody tests run from that blood draw? Was total IGA measured? By some chance were you already cutting back on gluten by the time the blood draw was taken or just not eating much? For the celiac antibody tests to be accurate a person needs to be eating about 10g of gluten daily which is about 4-6 pieces of bread.
    • SuzanneL
      I've recently received a weak positive tTG, 6. For about six years, I've been sick almost everyday. I was told it was just my IBS. I have constant nausea. Sometimes after I eat, I have sharp, upper pain in my abdomen. I sometimes feel or vomit (bile) after eating. The doctor wanted me to try a stronger anti acid before doing an endoscopy. I'm just curious if these symptoms are pointing towards Celiac Disease? 
    • Scott Adams
      I'm sorry to hear about what you're going through. It must be really frustrating and uncomfortable. Have you talked to your healthcare provider about these sudden sweating episodes? It might be helpful to discuss this with them to rule out any other underlying issues or to see if there are specific strategies or treatments that can help manage this symptom. Additionally, staying hydrated and wearing breathable clothing may provide some relief. 
    • Scott Adams
      I am not sure where you are going, but we have articles in this section which may be helpful: https://www.celiac.com/celiac-disease/gluten-free-travel/ 
    • trents
      There are supplements available that can help breakdown minor amounts of gluten such as you might experience with cross contamination when dining out and you order gluten free items from a menu. But they will not help when larger amounts of gluten are consumed. One such product that many on this forum attest to as having helped them in this regard is GliadinX. The inventor of GlidinX is one our forum sponsors so you should know that.
×
×
  • Create New...