• 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
      106,786
    • Total Posts
      932,420
  • Member Statistics

    • Total Members
      64,267
    • Most Online
      3,093

    Newest Member
    Michelle Robinson
    Joined
  • Popular Now

  • Topics

  • Posts

    • I can tell you that the head pressure you are speaking about is one of the symptoms I am experiencing now.  And fogginess and dizziness.  I'm going to go as long as I can with my challenge. Im hoping the new GI I'm going to see will work with me. I would like him to do blood work every month to see if levels are changing.  There were so many problems with my daughter's challenge and testing. U of C at the time only recommended a 6 week challenge. And only tTG IgA and total IgA were run. Not a full panel. Well after the biopsy and when insurance wouldn't give us another referral we were told that there was a more extensive panel. By then she was gluten free and we were not going back.  
    • People are able to find a very old topic and add to it (bumping it up to current).  We need to remember to check the dates and realize that these people from 10 years ago may not respond.  Also, remember that product info, ma be even medical info, can change in that amount of time.
    • When I was changing doctors due to insurance issues, I got one doc who I told I had celiac, and had been gluten-free for 2 years. He ordered a blood test and said I DID NOT have celiac cause the blood test came back negative....I looked at him like it was crazy, told him course your not going to detect the antibodies in test if I am not eating it. Told him to go back to med school and never went back. Similar experience with another doctor around that time....funny memory glad I found one that knows about the disease to some extent.
    • ÖThe potential celiac or  NCGS  diagnosis is given to me by the Celiac researchEr.  I do not think it's official until after we meet again.  actually I have not heard of that doctors work. I will look it up and see if I can listen to an interview. Thanks for sharing.  some of the symptoms that I continue to have Had on a strict gluten-free diet or similar to what I have now  and some of them disappeared. Of course During that time I was thrown on Xanax and some Protonix even though I don't actually have acid reflux. So there may have been some symptoms that were caused by those medications but I've been off Of Them for months now.  I guess headed pressure would be one of the more prominent symptoms  that I still had on a gluten-free diet although it's much much worse recently well I'm gluten.  it was almost like I can feel a strange sensation in my gut and the head at the same time but it's nothing like what you would think it wasn't cramping it wasn't... I don't know how to describe it. it does not feel anything like sinuses it's a really strange feeling like my brain Is inflamed Or being squeezed.  When I first started getting it it scared the living crap out of me because I thought I was going to end up passing out. I would be afraid to drive alone with my young son. Now admittedly I was diagnosed with inflammation of the small intestine in late August and was gluten free throughout the fall but started eating it again in late December. So I may not have given myself a tremendous amount of time to heal from the August duodenitis.   Currently I have pain in the right rib cage area,  I also get a tremendous amount of pressure in that area mostly when I'm sitting. Kind of like when us pregnant women had a baby's foot stuck up in that area.  I get nausea on and off, some shortness of breath, dizzy,  when my brain gets that  pressure my eyes often feel it as well, and I get some transient numbness and tingling in my hands and oddly in my face.  last summer I had Random episodes of blood pressure drops as well. I would start to really not feel well and noticed that eating actually helped those episodes. I was exercising a lot At the time but ate constantly  and was maintaining my weight. One doctor theorized it might be my blood sugar dropping so I bought a monitor but I never caught that. The only thing that I did catch was when I bought the blood pressure monitor and started taking my blood pressure when these episodes were happening.   for the most part I had pretty good health up until about a year-and-a-half ago and a very strange six months or so about 13 years ago where a lot of neurological stuff happened as well. I had vertigo, visual disturbances, eye floaters, muscles twitching, ants crawling sensation on my scull, some really strange stuff. It lasted about 6 months and over time it just went away.  except for the eye floaters, they stuck around. I'm not particularly concerned about them it's just that they were not there one day and I had some visual disturbances and Bam there they were and they never went away. I have a half-sister with MS but we ruled it out for me at that time and we also ruled it out last summer as well.   I did the whole 12-week thing that they're suggesting for your daughter. We figured the six weeks wasn't long enough.  For the most part other than a few weird things I honestly didn't get strange symptoms until the end of the six weeks so 12 weeks made sense. I think I actually ended up doing 10 weeks before the biopsy This time. Nothing but the increase in IELs.  I know they only biopsy the duodenum and I wonder sometimes if it's not just lower down. But with the negative blood work except for that one random test I don't know if it's really worth pursuing any more testing at this point. I'm so tired.  I know my brother is seronegative but that's pretty rare although I have no idea whether or not they've ever done a study on if that happens to be familial.  I also would really like to know if people who test positive for TTG 6 have any gut damaged. Because if that's the case perhaps there is no seronegative celiac disease  Have you read Dr. Fasano's work?  he writes back both Celiac and ncgs.  How long are you doing your challenge for again?  I know you may be anxious for answers as well but my suggestion just from personal experience would be to go as long as you can. 
    • I should qualify that I'm actually consuming the equivalent of 1-3 slices of bread in the form of vital wheat gluten. Sometimes I have bread, if I'm eating out. But I don't really want all of the carbs and I want to demonstrate that it actually IS the gluten causing the problems and not a Fodmap issue.  My reaction to bread and my reaction to the gluten are the same.  I'm actually shocked at how quickly things have changed. My hair is starting to thin again (boo hoo 😩), and my stools are completely different and it's only been about two weeks. The headache and dizziness and nausea are the worst.  Ennis, you are right. You would think that all of these symptoms would show on blood work. Grrr. I'm hoping that the GI I'm seeing on June 7th will run a preliminary full celiac panel.  It will only be 4 weeks by then.  Will it show something?  My sister has her PhD in immunology and I remember her saying how difficult research in immunology is because you need clearly high antibodies to demonstrate anything. 
  • Upcoming Events