• 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? - 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

Airborne gluten reactions
4 4

Rate this topic

20 posts in this topic

Recommended Posts

I have Celiac disease and Dermatitis Herpetiformis.  I have been gluten free for many years but still get very many itchy sores which have been diagnosed as DH.  I seem to be reacting to airborne gluten and wonder if anyone else has this strange phenomenon.  I also wonder if there is anything I could do to prevent this.  Thanks in advance.  Bananababy

Share this post


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


28 minutes ago, bananababy said:

I have Celiac disease and Dermatitis Herpetiformis.  I have been gluten free for many years but still get very many itchy sores which have been diagnosed as DH.  I seem to be reacting to airborne gluten and wonder if anyone else has this strange phenomenon.  I also wonder if there is anything I could do to prevent this.  Thanks in advance.  Bananababy

Do you work in a bakery (or live in a household that bakes using flour), feed farm animals, or plaster walls for a living?  Although it is possible to get exposure from gluten suspended in the air, it is uncommon.  You have to swallow gluten in order to activate celiac antibodies that attack the gut and/or skin.  

Look to your diet for any hidden gluten exposures.  Do you eat out? Do you always read labels (your favorite brand might have change ingredients)?  Do you consume oats?  

I hope this helps.  

Share this post


Link to post
Share on other sites
13 minutes ago, cyclinglady said:

Do you work in a bakery (or live in a household that bakes using flour), feed farm animals, or plaster walls for a living?  Although it is possible to get exposure from gluten suspended in the air, it is uncommon.  You have to swallow gluten in order to activate celiac antibodies that attack the gut and/or skin.  

Look to your diet for any hidden gluten exposures.  Do you eat out? Do you always read labels (your favorite brand might have change ingredients)?  Do you consume oats?  

I hope this helps.  

Thank you for your response.  I don’t work or live in a gluten environment but when I am out, often at a restaurant or grocer, I get these itchy reactions and I have not eaten anything.  I may react differently to airborne gluten than others, but I have no doubt that I do have it.  My hope is that there may be a way to prevent this from happening, other than never leaving my house.  Thanks again.

Share this post


Link to post
Share on other sites

Hi, 

Sorry to hear you have been getting these symptoms. I too had symptoms despite my strict diet. I agree with the above. First port of call 

Eating out - I advise not doing this

Sharing a kitchen with people who eat gluten - I advise not doing this

Eating processed foods - if you are very sensitive then this could be problem 

Eating grains and other foods that are often culprits for cross contamination - I advise not doing this

If you have are avoiding the above and have cut out oats then, yes I believe airborne could be worth considering. I would avoid farmland that has fresh cut wheat. I would also avoid industrial sized bakeries. Those two are the only issues I have had with airborne gluten.

I would advise seeing a doctor but they do vary in terms of how knowledgeable and helpful they are.

What sort of exposure do you reckon you are getting? :)

 

  • Like 1

Share this post


Link to post
Share on other sites

Then I  would suggest wearing a mask while running your errands.  See if this prevents a flare-up.  Lots of folks wear one if they have the flu or a cold.  

I do not have DH, but from what other members have posted, antibodies in the skin can take a long time to develop or will flare up for no reason at all.  It can drive a DH sufferer crazy trying to pinpoint the gluten exposure.  Read through the DH section of the forum.  You might find some solutions.  

Nightsky has some excellent advice!  I have learned from my own personal experience that she is correct.  

Gluten free is like a diabetic diet.  The basis is the same.  Gluten triggers celiac disease and carbs trigger insulin resistance.  The spectrum of amounts and exposure varies for each individual.  It is not "one size fits all" at least from my research.  

For me, my glucose meter gives me a fast and easy-to-document picture of how I am processing carbohydrates.  I wish there was a meter for gluten and how it impact me as an individual on a daily basis, but there is not one.  I can only rely on a few blood tests ordered by my GI annually or when I am very ill.  

 

 

 

Edited by cyclinglady
  • Upvote 1

Share this post


Link to post
Share on other sites
Ads by Google:


4 minutes ago, bananababy said:

Thank you for your response.  I don’t work or live in a gluten environment but when I am out, often at a restaurant or grocer, I get these itchy reactions and I have not eaten anything.  I may react differently to airborne gluten than others, but I have no doubt that I do have it.  My hope is that there may be a way to prevent this from happening, other than never leaving my house.  Thanks again.

Oh I worried about that too :( It'll be ok though. It's just a question of working it out x

Share this post


Link to post
Share on other sites


Ads by Google:


5 hours ago, bananababy said:

 

Thank you for your response.  I don’t work or live in a gluten environment but when I am out, often at a restaurant or grocer, I get these itchy reactions and I have not eaten anything.  I may react differently to airborne gluten than others, but I have no doubt that I do have it.  My hope is that there may be a way to prevent this from happening, other than never leaving my house.  Thanks again.

Hi! I have DH.  I was diagnosed in 2010 and have been gluten free since then. I still have chronic itching and sometimes the lesions.  I might have reactions to airborne, but my outbreaks tend to be when I'm stressed, which is most of the time.  Or when I'm sick or my immune system is weakened.  It's not as bad as when I was diagnosed.  I use cream clotrimaozle betamethasone.  Also I take Zyrtec twice a day and benedryl at night.  The dermatologist gave me hydroxyzine and Xanax as needed.  I use Grandma's baking soda soap.  I have had endoscopy and stomach biopsys.  I'm better, but it will be with me and you from now on.  We just have to make the best choices and eat healthy.

Share this post


Link to post
Share on other sites

I used to have my dh flare even with certified gluten-free foods. After a couple years it changed to just the itch. Then it went away. So I guess I went from extremely sensitive to less sensitive throughout the years. 

Share this post


Link to post
Share on other sites


Ads by Google:


12 hours ago, NightSky said:

Hi, 

Sorry to hear you have been getting these symptoms. I too had symptoms despite my strict diet. I agree with the above. First port of call 

Eating out - I advise not doing this

Sharing a kitchen with people who eat gluten - I advise not doing this

Eating processed foods - if you are very sensitive then this could be problem 

Eating grains and other foods that are often culprits for cross contamination - I advise not doing this

If you have are avoiding the above and have cut out oats then, yes I believe airborne could be worth considering. I would avoid farmland that has fresh cut wheat. I would also avoid industrial sized bakeries. Those two are the only issues I have had with airborne gluten.

I would advise seeing a doctor but they do vary in terms of how knowledgeable and helpful they are.

What sort of exposure do you reckon you are getting? :)

 

Solid advice. Wish that more people would consider that this might be necessary for some and not entirely paranoid. Could very well be airborne, but most likely culprit is something you're eating. That said, baking, construction/open drywall, farms/animal food and bulk/flour aisles in grocery stores are legitimate worries.

I was recently having frustrating problems with random but minor flare-ups, and have eliminated almost all packaged food (even gluten-free) for a bit. It has helped tremendously. I hope that perhaps my sensitivity levels will calm down in a few years, but not being itchy and scabby is worth almost any cumbersome restriction.

I think for me the problem has largely been to do with the use of oats in many dedicated factories (even gluten-free oats make me very, very sick). I came to this when lodging a complaint/notifying a company that I'd had an issue with one of their GFCO certified products. I figured that mistakes could happen, and could not imagine anything else I'd eaten that day could be a culprit (had only eaten veggies/rice/meat) so I contacted them to report it. Their response made me quite sure that the lot my food came from was fine from a legal/GFCO gluten-free perspective, but revealed that they make all their gluten-free products on the same line - which include granolas, oat flour etc. When I investigated it a bit more, I realized that many of the gluten-free products that I suspected were causing me problems (but had no real basis for why) were all made by companies that also make lots of gluten-free oat products. Previously, I had only avoided gluten-free products that contained oats as an explicit ingredient, and had never considered that the residues from gluten-free oats could be problematic.

Unfortunately, now that gluten-free oats have been legalized in Canada, it is very difficult to find companies that do not use them in some capacity, which is why I axed most of the processed gluten-free stuff. Presumably, because the oats are considered gluten-free, there is no reason to clean the line or employ any allergen food safety practices from the company's perspective. While this may not be a concern outside of those who are super sensitive, it might worth considering if you are still having problems or have a known issue with oats.

At the very least, avoiding most processed gluten-free foods (breads/flours/pastas/baked goods) seems to have helped me a lot, even if minor contamination with oats is not the true culprit. I would vouch for mostly sticking with rice, dry beans, root veggies and fresh corn (from the cob) as complex carbohydrate sources for a bit, even though it's a bit inconvenient. 

 

  • Like 1

Share this post


Link to post
Share on other sites

I am sorry to hear you are having these problems with airborne particle sensitivity. My initial symptoms were neurological (extreme fatigue and visual migraines) and dermatological.  I had "eczema" from the base of my skull to my bra-line that itched and burned terribly.   I do not have Celiac disease but I do have gluten intolerance.  I have remained strictly gluten free for 6.5 years now (except for occ'l "glutenizing" by someone trying hard to be nice and feed me something they believe is gluten-free). 

The first year I was gluten free I continued to have this rash in a smaller area but it would flare in the hairline.  We found gluten free oats in a product we used and cutting out oats almost completely alleviated my skin reaction.  My doctor informed me that the protein in oats is similar to other grains containing gluten so I may be reacting to it even though it is not actually gluten.  

I now use only gluten free hair products as I have long hair and I figure that even though it is external hair blows in my face and I push it away or I may touch my hair to push it out of the way when eating or socializing.  Everyone is different as far as items they tolerate but I have had good results with Griffin Remedy (available online at their website), Aura Cacia (although they do use Cetryl Alcohol which I used to try to avoid for other reasons), and Avalon Organics Cucumber gluten-free shampoo and conditioner.  You probably already use gluten-free facial care products and lip glosses as you sound knowledgeable about Celiac and gluten-free issues.

I don't buy any of my gluten free products from a store where they are shelved with the regular baking products.  (I would be OK with washing an item if it were plastic packaged but many are in cardboard so I personally feel the risk of contamination goes up).  I am blessed to be married to a man who is open minded and glad to see me feeling better so there is nothing with gluten in our home (in food products).  My diet is similar to the person who stated, "Solid advice" above. 

Finally, if I am going out with friends I take food along with me except for a very few establishments where I am sure that I am safe.  I also bring a bottle of water or iced tea, and even a napkin, as some people preparing food may be touching something with gluten and then handling glasses for beverages or setting tables without being fully aware (as was mentioned above pertaining to the gluten-free oats).  I also found with the gluten-free diet fad that I have to be vigilant in asking about preparation in unknown venues (i.e. We were on a ski vacation and I was excited to see gluten-free items on the menu BUT the preparation area was not segregated, nor was the cookware.  I was able to explain my needs and accommodations were made.  Hopefully, the owner were more educated regarding the needs of people with gluten sensitivities vs. dietary preference and made some changes in their practices.)

I hope you find the piece to your puzzle that works for you!

 

 

Edited by gluten intolerant:(
Left out ski vacation experience
  • Upvote 2

Share this post


Link to post
Share on other sites
On 24/09/2017 at 6:38 AM, apprehensiveengineer said:

Solid advice. Wish that more people would consider that this might be necessary for some and not entirely paranoid. Could very well be airborne, but most likely culprit is something you're eating. That said, baking, construction/open drywall, farms/animal food and bulk/flour aisles in grocery stores are legitimate worries.

I was recently having frustrating problems with random but minor flare-ups, and have eliminated almost all packaged food (even gluten-free) for a bit. It has helped tremendously. I hope that perhaps my sensitivity levels will calm down in a few years, but not being itchy and scabby is worth almost any cumbersome restriction.

I think for me the problem has largely been to do with the use of oats in many dedicated factories (even gluten-free oats make me very, very sick). I came to this when lodging a complaint/notifying a company that I'd had an issue with one of their GFCO certified products. I figured that mistakes could happen, and could not imagine anything else I'd eaten that day could be a culprit (had only eaten veggies/rice/meat) so I contacted them to report it. Their response made me quite sure that the lot my food came from was fine from a legal/GFCO gluten-free perspective, but revealed that they make all their gluten-free products on the same line - which include granolas, oat flour etc. When I investigated it a bit more, I realized that many of the gluten-free products that I suspected were causing me problems (but had no real basis for why) were all made by companies that also make lots of gluten-free oat products. Previously, I had only avoided gluten-free products that contained oats as an explicit ingredient, and had never considered that the residues from gluten-free oats could be problematic.

Unfortunately, now that gluten-free oats have been legalized in Canada, it is very difficult to find companies that do not use them in some capacity, which is why I axed most of the processed gluten-free stuff. Presumably, because the oats are considered gluten-free, there is no reason to clean the line or employ any allergen food safety practices from the company's perspective. While this may not be a concern outside of those who are super sensitive, it might worth considering if you are still having problems or have a known issue with oats.

At the very least, avoiding most processed gluten-free foods (breads/flours/pastas/baked goods) seems to have helped me a lot, even if minor contamination with oats is not the true culprit. I would vouch for mostly sticking with rice, dry beans, root veggies and fresh corn (from the cob) as complex carbohydrate sources for a bit, even though it's a bit inconvenient. 

 

This - I agree with all of this. I have also twigged that if oats are a problem then certified processed gluten free food is out. And I got really sick from drywall. It's such a relief to hear this as there was a time when I was feeling like an alien for thinking these things. Well I agree 99.9%. I had a skin problem, possibly DH, which got better when I gave up gluten, improved further when I gave up processed foods but it wasn't until I stopped eating dry beans that I stopped getting any flares. I am also sensitive to egg though (although that does something different to my skin) so I'm a bit a skin-reactive person. Could be worth cutting it out just to see if that helps?

Share this post


Link to post
Share on other sites

Ah yes... dry beans.

I am fortunate to live near a plant that only processes beans, pulses and rice (Western Rice Mills if you're on the west coast). I doubt that they test, but I would suspect that the biggest part of the risk with that type of food is in the plant where they pack them, as things like barley pearls and wheat berries are often sold as dried goods and would probably be done on the same lines. I would agree that dry beans could be problematic depending on source. 

Share this post


Link to post
Share on other sites
On 9/24/2017 at 8:51 AM, gluten intolerant:( said:

I am sorry to hear you are having these problems with airborne particle sensitivity. My initial symptoms were neurological (extreme fatigue and visual migraines) and dermatological.  I had "eczema" from the base of my skull to my bra-line that itched and burned terribly.   I do not have Celiac disease but I do have gluten intolerance.  I have remained strictly gluten free for 6.5 years now (except for occ'l "glutenizing" by someone trying hard to be nice and feed me something they believe is gluten-free). 

The first year I was gluten free I continued to have this rash in a smaller area but it would flare in the hairline.  We found gluten free oats in a product we used and cutting out oats almost completely alleviated my skin reaction.  My doctor informed me that the protein in oats is similar to other grains containing gluten so I may be reacting to it even though it is not actually gluten.  

I now use only gluten free hair products as I have long hair and I figure that even though it is external hair blows in my face and I push it away or I may touch my hair to push it out of the way when eating or socializing.  Everyone is different as far as items they tolerate but I have had good results with Griffin Remedy (available online at their website), Aura Cacia (although they do use Cetryl Alcohol which I used to try to avoid for other reasons), and Avalon Organics Cucumber gluten-free shampoo and conditioner.  You probably already use gluten-free facial care products and lip glosses as you sound knowledgeable about Celiac and gluten-free issues.

I don't buy any of my gluten free products from a store where they are shelved with the regular baking products.  (I would be OK with washing an item if it were plastic packaged but many are in cardboard so I personally feel the risk of contamination goes up).  I am blessed to be married to a man who is open minded and glad to see me feeling better so there is nothing with gluten in our home (in food products).  My diet is similar to the person who stated, "Solid advice" above. 

Finally, if I am going out with friends I take food along with me except for a very few establishments where I am sure that I am safe.  I also bring a bottle of water or iced tea, and even a napkin, as some people preparing food may be touching something with gluten and then handling glasses for beverages or setting tables without being fully aware (as was mentioned above pertaining to the gluten-free oats).  I also found with the gluten-free diet fad that I have to be vigilant in asking about preparation in unknown venues (i.e. We were on a ski vacation and I was excited to see gluten-free items on the menu BUT the preparation area was not segregated, nor was the cookware.  I was able to explain my needs and accommodations were made.  Hopefully, the owner were more educated regarding the needs of people with gluten sensitivities vs. dietary preference and made some changes in their practices.)

I hope you find the piece to your puzzle that works for you!

 

 

Here like me. you might consider turning to grain free options for gluten free foods from grain free companies. I with simple mills mixes for some things that I have not perfected in my own bakery. Julian Bakery Makes Grain free/starch free/low carb breads and mixes (recently perfected my own grain free bread in my bakery so I do not use them anymore but used to swear by them). I also tend to source my nut meals from companies that exclusively deal with nuts/seeds to avoid issues.

On a side note with companies and standards....recently ALL hemp protein and hemp companies aside from GERBS seem to have gluten contamination issues. Farmers seem to grow it in rotation with wheat and even use the same equipment for harvest and transportation -_-. The hemp industry got a bit too big to stay gluten-free with high standards it seems. Last Jarrow Batch came back positive, Manitoba did thought slight, and nutiva hemp has had issues for the past 2 years.

Share this post


Link to post
Share on other sites


Ads by Google:


On 26/09/2017 at 6:18 AM, apprehensiveengineer said:

Ah yes... dry beans.

I am fortunate to live near a plant that only processes beans, pulses and rice (Western Rice Mills if you're on the west coast). I doubt that they test, but I would suspect that the biggest part of the risk with that type of food is in the plant where they pack them, as things like barley pearls and wheat berries are often sold as dried goods and would probably be done on the same lines. I would agree that dry beans could be problematic depending on source. 

Hi,

I was a bit delayed replying to this as I have been battling airborne gluten of all things! (The building I live in has had the entire front removed and re-plastered.) I live on the ground floor so every time I opened my door, a gust of wind blew plaster dust in to my house and particularly living room. I have had to sleep in my daughter's room, eat dinner standing in the kitchen and on two occasions I had to escape and stay elsewhere. I'm pleased to say though that I bounced back from the reactions waaaay better than I did before I started avoiding all sources of cross contamination. 

Anyway, that's amazing that you live by a place that processes things that are truly gluten free. That's like hitting the gluten-free jackpot! Enjoy

 

Share this post


Link to post
Share on other sites

Funny thing I was looking at pollution mask for heading out. I found tis one company that makes some really high quality ones that do not look that bad and even had skin options. They would be great for people that have to head by a place doing construction, etc. Or just during high allergy season.

I am looking at getting the Techno  or Cinqro myself http://respro.com/pollution-masks

Share this post


Link to post
Share on other sites
12 hours ago, NightSky said:

Hi,

I was a bit delayed replying to this as I have been battling airborne gluten of all things! (The building I live in has had the entire front removed and re-plastered.) I live on the ground floor so every time I opened my door, a gust of wind blew plaster dust in to my house and particularly living room. I have had to sleep in my daughter's room, eat dinner standing in the kitchen and on two occasions I had to escape and stay elsewhere. I'm pleased to say though that I bounced back from the reactions waaaay better than I did before I started avoiding all sources of cross contamination. 

Anyway, that's amazing that you live by a place that processes things that are truly gluten free. That's like hitting the gluten-free jackpot! Enjoy

 

Oh geeze. That's horrible... and that would definitely do it. I live in an older apartment (c 1940s) in which the drywall is definitely wheat-based, and realized I kept getting sick when I cooked squash. I knew that the squash was not the problem (obviously), but stopped eating it nonetheless as the pattern was clear, even though I couldn't figure it out. Sometime later, when I was going through my toolbox, I realized that my small hacksaw (which I used to cut the squash - much easier than using a knife) was sitting amongst all these drywall screws that I had removed from the walls recently. D'oh!

Now, I had been washing the hacksaw before/after kitchen use... but since the edges are serrated, it would not be possible to get rid of any serious wheat contamination. I felt very, very stupid and now I suffer through using my kitchen knives on my squash.

Anyways. Glad you figured out what the problem is and hopefully they're done construction soon. These mysteries happen to the best of us!

Share this post


Link to post
Share on other sites
12 hours ago, apprehensiveengineer said:

Oh geeze. That's horrible... and that would definitely do it. I live in an older apartment (c 1940s) in which the drywall is definitely wheat-based, and realized I kept getting sick when I cooked squash. I knew that the squash was not the problem (obviously), but stopped eating it nonetheless as the pattern was clear, even though I couldn't figure it out. Sometime later, when I was going through my toolbox, I realized that my small hacksaw (which I used to cut the squash - much easier than using a knife) was sitting amongst all these drywall screws that I had removed from the walls recently. D'oh!

Now, I had been washing the hacksaw before/after kitchen use... but since the edges are serrated, it would not be possible to get rid of any serious wheat contamination. I felt very, very stupid and now I suffer through using my kitchen knives on my squash.

Anyways. Glad you figured out what the problem is and hopefully they're done construction soon. These mysteries happen to the best of us!

You must be talking about winter squash. They are very hard! There's a trick though that you can use so they aren't so difficult & dangerous to cut. Nuke it for 2 minutes. Then it will be soooooooo much easier to cut with your kitchen knives. It works like a charm!

Share this post


Link to post
Share on other sites

Nice. I'm talking butternut, spaghetti, pumpkin. The hacksaw actually works beautifully, I just need to buy a kitchen-specific one. Squash are woody in texture, so you power through it in about 10 seconds if you have good hacksaw technique :)

Share this post


Link to post
Share on other sites


Ads by Google:


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

4 4