• 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.

"cross-Reacting"?
0

8 posts in this topic

I just read in another post something about "cross reacting" foods and I am wondering if someone could explain that to this newbie. I ask because there have been a couple of times when I have eaten things like potato chips or corn chips, both absolutely gluten-free and had a mild reaction*. I am wondering if there's something else going on. I am trying to educate myself as much as possible while I await my appointment with an allergist.

*I developed very bad, super itchy, all over hives (but NOT resembling DH), usually getting much worse as the day progressed starting roughly in January. I went through all the usual allergen things - soap, washing machine detergent, etc, then on to shellfish, dairy, etc and purely by coincidence ended up not consuming a lot of gluten in a week's time. The hives improved somewhat and I also noticed that I was sleeping better and did not have as much joint pain. Then one day I ended up consuming a LOT of gluten (a scone in the morning, hamburger bun in the afternoon) and had a massive outbreak. LIGHTBULB! So I have now been gluten-free for about six weeks and I am much improved with the exception of being what you all call "being glutened" a couple of times.

If there's anyone who would be able and willing to explain cross reacting to me I would VERY much appreciate it. I find that there is TONS of information out there on the web, but GOOD information in just a very few places, this one being the tops. I am so grateful to have found this site and after just a week or so of poking around feel MUCH more informed. So thank you all!

0

Share this post


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


First off - are you sure they were totally gluten-free? If so, how did you know?

Secondly - it's very possible you were just reacting to something in the products you ate. Many people have more than one sensitivity. The reaction you describe (hives) sounds more like an IgE allergy to me.

My son is celiac but then also has a corn allergy. That's not uncommon.

0

Share this post


Link to post
Share on other sites

Celiac has damaged my gut to the point I can't eat spinach, too many cherries, or raisins. The higher the iron content the less chance I can't eat it. Multivitamins with iron? I can set a timer and 15 minutes after I have swallowed it comes right back up. I can't eat lobster anymore either.

So keep a food journal. You may find there are more things that you need to avoid.

0

Share this post


Link to post
Share on other sites

Cross-contamination is what you're asking about. Yes, Lay's potato chips are nothing but potatoes and salt and oil, but what else passed through the packaging lines that they share with other products? Just the smallest crumb or dust from a food containing gluten will be enough to contaminate your supposedly "safe" food with enough gluten to give you a reaction. Some people are very sensitive to this, others don't notice it. I can't eat Fritos or many other commercial products, presumably because of cross-contamination. If they don't share a line with a gluten-containing product they might be made in a building with a constant cloud of wheat flour in the air, settling on everything in miniscule amounts.

Ways to avoid cross-contamination: read labels very carefully. Some will tell you whether the product shares lines with wheat foods or is made in a facility that processes wheat products.

Utensils - don't get hard ice cream that could have been scooped with the same scooper used for the cookies and cream ice cream. Ask for a clean scoop or just get the soft-serve (even that's not guaranteed, from what I read on this forum). Don't eat off of someone else's plate or fork. Don't stir the rice pasta with the regular pasta's wooden spoon.

Don't share a drink with your kid or spouse. You don't know what they had in their mouth.

Don't eat anything that drops on the counter or table - you don't know how clean it is.

Don't bake regular bread at home and then expect the next gluten-free thing you make to be safe - there will be flour in the air, possibly for days.

Don't eat the burger or dog off of the bun - ask for it to never touch the bun in the first place.

Don't pick croutons off and eat the salad - it will hurt you.

Get a fresh set of wooden spoons for home cooking and mark them and threaten your family with pain if they use them for regular food.

Throw away the old pasta strainer or mark it for gluten only and get yourself a new one, because you can never get it clean enough.

Anything that TOUCHES gluten can't touch your food - that's where cross-contamination comes from. After a while it becomes second nature to watch for it and to set rules for yourself about how to avoid it, but in the mean time, be vigilant. It helps to stick to fresh foods and avoid processed foods, even those labeled gluten-free - save them for treats or for days you just can't manage to cook.

0

Share this post


Link to post
Share on other sites

Thank you! I thought cross contamination and cross reacting were different. You offered lots of good points, some of which I hadn't considered, like the strainer and the wooden spoons! I am trying really hard not to get discouraged and the more information I get the better I feel about the choices I am making.

0

Share this post


Link to post
Share on other sites
Ads by Google:


Cross reacting relates to IgE allergies. What that means is that your body reacts to a food as if it is pollen. I don't know all of what can cross react. My allergist gave me a list but I don't have it handy. I know that if you have a birch allergy you can react to celery. Often the symptom will be OAS (oral allergy syndrome). That means when you eat the offending food you could have itching in your mouth or at the back of your throat. This is what happens to me when I eat almonds or pistachios. And sometimes you can eat the food if cooked, but raw will cause a problem.

I just looked online and here is a list:

http://www.foodallergens.info/Facts/Pollen&Food/Which_Foods.html

1

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
      106,445
    • Total Posts
      930,605
  • Member Statistics

    • Total Members
      63,870
    • Most Online
      3,093

    Newest Member
    jenhutch
    Joined
  • Popular Now

  • Topics

  • Posts

    • 7Hi jen and welcome No-one can diagnose remotely via nterwe  posts but if there was such a game as celiac / gluten sensitive bingo, I would be calling 'House!' having read your account above... Lots of things fit the pattern as I'm sure your lurking has revealed.  It's a tricky condition to diagnose however so you may have a little wait before you join the coolest club in town and get your funky celiac membership card For now it's really important  that you stay on gluten. Keep eating it as accurate testing requires it. Ask your doctor to check the boxes for celiac testing alongside your liver blood tests. There should be enough in your history to get this without hassle but if they're reluctant INSIST and don't be afraid to assert your reasonable suspicion and wish to clarify and exclude. A good liver specialis will be aware of the possible links so you should be ok. If not gt second opinion. Ask for a full celiac panel as there are variety of tests. Find further info here There's a lot to take in,  but be positive, I think you are on the right track and if so, you could soon be feeling better than you ever thought possible!
    • Hello,  I am in a job that I travel every 3rd week...It gets challenging becuase many times I am doing audits of warehouses and they dont even have a cafeteria.  I usually bring gluten-free protein bars as a back up if I have to miss a meal and then eat when I get back to the hotel.  Just a suggestion because they certainly fill me up....Have a safe trip...Kelly  
    • Hello all, I'm a new member here but have lurked for a while. I'm looking for some advice regarding my medical history, possible symptoms of celiac and next steps. General info: female, low level smoker, drink alcohol, aged 32. I started having bad gastro issues when I was around 17. Since then I've consistently suffered from chronic diarrhoea, frequent discomfort in the tummy area, feelings of dehydration despite drinking at least eight glasses a day and frequent fatigue for no real reason.  In 2008/9 I visited the doctor as my diarrhoea was having an effect on my studies at the time. The doctor tested me for allergies; eggs, fish, gluten and lactose and did a "standard" blood test. Everything came back fine except my liver results, which were elevated to double (I did not the see the results for myself so can't say which enzymes etc). I was told to drink less and take Imodium. The doctor implied that perhaps I was stressed and / or anxious and, still being young plus a student who regularly went out drinking, I accepted this advice and carried on with my life.  I would here add that I am not an unusually stressed person - in fact, learning to deal with my unpredictable bowels has forced me to be quite a laid-back person!  Fast forward to 2016. I had been living with my partner for two years by this point who had noticed my bowel habits and informed me that this was definitely not normal. He encouraged me to try out a gluten free diet since I was apprehensive about visiting a doctor only to be fobbed off with Imodium again. I did the diet as strictly as a newbie can for around two months before we set off travelling. During the diet I noticed that after a couple of weeks of extreme tiredness I felt quite a lot better - I kept a food journal at the time which showed that I almost immediately had diarrhoea once after eating an ice-cream, i felt bloated and unwell after an attempt to make oat muffins (maybe i didn't cook them very well though!) and I felt bloated and had diarrhoea after eating some fish fried in flour (We made a mistake in ordering them but I didn't want to complain). My partner also reported that my mood swings (which I admit can be a little unpredictable) were much better.  Once we started travelling I gave up and ate what I was given as we were staying with friends etc much of the time. Toward the end of our trip I started to feel extremely tired, to the point of having to stay in for "rest" days, and my guts were very unhappy. I chalked it up to irregular eating patterns, too many beers and late nights in general. During the trip I also had an extreme hangover after drinking wheat beer. And, while of course I accept that any overindulgence can make you ill, I really felt that that level of hangover was quite out of the ordinary. Finally, I developed a strange lump under my armpit during this period. Now back at home, I decided to go to the doc and check out the odd lump under my armpit. The doctor was pretty confident that it was nothing to worry about cancer-wise but she ordered a battery of blood tests just to be sure. The lump is fine (good news) but the results showed elevated GGT, high-ish ALT and normal AST liver enzymes plus signs of dehydration in red bloods / higher (but not concerning) levels of white bloods. I'm scheduled to go back for another blood test to double-check liver function and discuss results - if it is again high she will send me for a ultrasound.  Does this history chime with anyone here? I know that the correct course in basic health terms is to stop drinking for some time (easily done) and stop smoking forever (easy to say...) but I cannot help but think that something else is going on here. I will discuss this with my doctor and make clear that my bowel issues have not been resolved and that the initial IBS diagnosis wasn't based on any thorough testing so to speak. In the meantime - does anyone have any advice for me in times of avenues to research or experience of similar symptoms? Gluten remains in my diet but in all other respects it could be regarded as very healthy, I think anyway... (pescatarian, plenty of fruit and veg, little to no sugar on a daily basis, not much dairy to speak of...) Thanks in advance and sorry for bending everyone's' ear about this... I guess it's just taken a long time for me to admit I might be sick and I need some help. Jen
    • Wish I could give you a hug. Unfortunately I know how that feels with Neurologists, Internists, Endocrinologists, Rheumatologists, GIs..... I got so tired of crying my drive home after refusing yet another script for Prozac.  I do hope your GI can give you some answers even if it is just to rule out other possible issues. Keep on the gluten and we are here for you.
    • It is too bad that so often a full panel isn't done. Glad your appointment got moved up and hopefully you will get a clearer answer from the GI. Do keep eating gluten until the celiac testing is done.  Once the testing is done do give the diet a good strict try. Hang in there.
  • Upcoming Events