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      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?  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
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james_12

Cooking For Non Celiac's

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ok i am a celiac and the rest of my family that are still living are not. i stay at home to take care of my mother and younger brother i,e do the cleaning and the cooking,

i question that i ask is if i use a pan to fry say sausages can i cook in the same oil or mix food ?

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ok i am a celiac and the rest of my family that are still living are not. i stay at home to take care of my mother and younger brother i,e do the cleaning and the cooking,

i question that i ask is if i use a pan to fry say sausages can i cook in the same oil or mix food ?

If you are cooking something with gluten for them, no you cannot use the same pan to make your food. Also if the pans you currently own are non-stick you will need to get new ones to use ONLY for gluten-free food. Gluten gets in the scratches of non-stick pans, cannot be cleaned out and then can contaminate the next thing you make. Cast iron is another one that cannot be safely shared with gltuen eaters. You can re-season a cast iron pan and make it gluten-free only but once you use glutne in it again its' unsafe. You will also want to look at replacing or getting gluten-free only cutting boards (if the ones you have are wood or plastic), collanders/pasta strainers (cleaning all the little holes can be impossible) and wooden spoons.

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i my self and my daughter both are celiac and the rest of the family are not. i as well do most of the cooking and cleaning too. but when it comes to cooking none gluten free food in a pan then using the same pan to cook your food in the same oil you will get sick from the cross contamination from the none gluten free food. what i find is the best method to use is cook the gluten free food for everyone. that way you wont have to worry about getting cross contaminated. hope this helps you.

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I do the cooking for my family, and I don't cook anything glutenous. If I can't eat it, I'm not making it, and if they want something else, they need to make it themselves, in their own separate pan, pot, toaster, whatever. And clean up after themselves, too. Mostly they don't want to be bothered, so they eat what I make.

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It really is tough on account of my son because he can have gluten. What I normally do is either he makes his own sandwiches, or cooks his own frozen pizza. If it is a pot of pasta, I will boil 2 separate pots of pasta. However, for the most part I don't cook a lot of gluten containing items because I don't have time to make different meals. For example, If I make pancakes, they are the gluten free pancakes. However, I will buy ready made gluten items such as bread, cookies or flour tortillas that he can use as he wishes. I don't touch them though.

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ok i am a celiac and the rest of my family that are still living are not. i stay at home to take care of my mother and younger brother i,e do the cleaning and the cooking,

i question that i ask is if i use a pan to fry say sausages can i cook in the same oil or mix food ?

Agreed, you shouldn't use same oil you used for gluten to cook gluten free food. Can't see the harm if its the other way round though.

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Is there a particular reason you feel compelled to cook them glutenny food?

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I agree with kitgordon! If I cook (and I am the cook) it's my way. Eat your gluten food in a restaurant or prepare it yourself using only the counter on the right side of the sink. I have to be able to walk into the kitchen and know that I will be safe. Period. They aren't sick, I am. That sounds sort of mean but we have enough stress and worry about CC without having it in your own home.

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Is there a particular reason you feel compelled to cook them glutenny food?

I can't speak for the OP but I intend to keep a mixed kitchen for my husband and probably our children as well. It's going to be a bit of a pain but I don't see the need to take his favorite foods from him. Nothing I make from scratch will have gluten in it and he's happily agreed to that (it was his idea even) so it's just prepared frozen foods and in the football season, pizza hut. It also helps that we already mostly eat separate meals. Our schedules and tastes are so different it works much better this way.

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I have a small child who may have celiac (we don't have a definite diagnosis yet) and am wondering how to handle avoiding CC in the kitchen. She's a toddler at this point, so we're dealing with the food a toddler likes. My other daughter and both parents can have gluten, so it's only the one.

I would love and appreciate thoughts on how to handle the cooking for our little girl.

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Something I learned to do is cook chicken in a plastic bag with any marinades or anything else to flavor. I put it a pot of boiling water. Make sure the top of the bag does not go into the water. Everything stays in the bag and I can cook something special for my husband once and awhile. He NEVER complains and is soooo caring about trying to help, but I know what he REALLY misses since we were married one and half years plus four years of dating before i went gluten-free. I feel this way there is no cc with the pots.

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Dave_KC,

That must be really tough. My first instinct would be to just go Gluten Free at home all together. This way there would be no chance of cc at home. I know toddlers pick up everything, touch everything, and often then taste everything. It can be very challenging to keep her out of the gluten, and away from gluten contaminated surfaces, and keeping all surfaces as clean as they need to be to avoid incidental contact and ingestion. If this is not an option for your family, I have a couple of suggestions...

1) do all of her cooking on one weekend day. Thoroughly clean the kitchen surfaces first to minimize cc (wash it all down, then get a clean rag and give it a second cleaning), then prep all of her meals and treats for the week, and when done, package them in individual servings and freeze. This will help in 2 ways: First, you won't have to do separate cooking during the week, and Second, you won't have to worry about her food getting contaminated during meal prep times. I don't know about your house, but when I've got multiple dishes cooking at once, it's all too easy to let a bit of this get into that.

2) consider storing all gluten containing foods in a locked/ toddler-proofed lower cabinet. If you store things like flour up high, then flour dust can escape when getting it out/putting it back and settle on lower levels, contaminating surfaces that her wandering little hands will likely touch, followed by fingers in mouth.

3) if you are eating gluten foods, be sure to brush your teeth and wash your face and hands before kissing her, snuggling up to read a story, or doing bedtime rituals, etc.

Good luck! :)

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Thanks for the input lilu. Those are helpful suggestions, and if we get a positive diagnosis, will see about putting them in place.

Dave

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You can cook yours first then theirs in the oil you have used for yours. It's the same if we have a bbq with meat eaters we'll cook our veg food first then they can contaminate it all they like with their animal flesh so long as it's all clean with no traces of anything when you start.

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While I do not share the same allergies as my mother or brother, I always use a different set of pans when cooking gluten-free and gluten-filled foods. While some people believe that once the pans are clean it's safe to use, I think it depends upon your allergy severity. In fact, before getting a second set of pots and pans, my brother was getting very sick, even with gluten-free food. Upon switching to a new set of pots, he was no longer getting sick. If you chose to use the same pans however, you should always cook the gluten-free food before the gluten-filled food to avoid cross contamination. Hope this helped. Good luck with your cooking adventures!

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While I do not share the same allergies as my mother or brother, I always use a different set of pans when cooking gluten-free and gluten-filled foods. While some people believe that once the pans are clean it's safe to use, I think it depends upon your allergy severity. In fact, before getting a second set of pots and pans, my brother was getting very sick, even with gluten-free food. Upon switching to a new set of pots, he was no longer getting sick. If you chose to use the same pans however, you should always cook the gluten-free food before the gluten-filled food to avoid cross contamination. Hope this helped. Good luck with your cooking adventures!

Do you feel that running stuff through the dishwasher on super hot will make them safe for gluten free use? Just curious. I do have my own gluten-free pots & pans but our dishes are used by all but run through the dishwasher on pots & pans cycle. Just wonder how others feel

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    • I am sorry that I was not clear.    I only mentioned  your diagnostic background, not to discredit you, but because without any lab results (other than a positive gene test), how can you be sure that gluten (shampoo containing wheat protein) was the actual culprit (not a guess) of your symptoms?  It is common for celiacs to receive follow-up antibodies to monitor their dietary compliance.  This is not perfect, but it is the only tool in the toolbox for now.   My husband has been gluten free 12 years prior to my diagnosis.  He went gluten free per the poor advice of his GP and my allergist.  So, I am not trying to discount your diagnosis at all.  I am just trying to see if other lab tests (e.g. liver tests that were elevated previously for you when you were still consuming gluten) were measured after your shampoo exposure.   I am curious because I have had issues over the last year.  I was glutened last January, had the flu, a tooth infection, a cold and a tooth extraction, three rounds of antibiotics (verified to be gluten free) within a month or so.  Like, you, I am very careful.  I have no idea as to how I was exposed.   The last time I ate out was a year ago and even then it was at at 100% gluten free restaurant.   My hubby did not have any symptoms at this time.  He is like my canary.    I went to my GI and my DGP IgA was off the charts even some three months later.   My celiac-related symptoms diminished in three months, but I struggled with autoimmune hives for six.  My GI offered to do an endoscopy in the summer.  Instead I chose to follow the Fasano diet.  I still was not feeling well.  In December, my antibodies were 80.  They were either on a decline or they were increasing again.  I opted for the endoscopy.  My biopsies revealed a healed small intestine (you could see the villi on the scope too).  But I was diagnosed with chronic gastritis and had a polyp removed.   So, all this time I thought my celiac disease was active, but it was NOT the source of my current gut issues.   Again, my apologies.  I just wanted to know how you know for SURE that hydrologized wheat protein from someone else’s shampoo and conditioner could reach your small intestine to trigger an autoimmune reaction.  Maybe, like me, Gluten was not the actual culprit.    
    • The reason I think it was the shampoo? Process of elimination. Our house is almost entirely gluten free (except for this shampoo which slipped through the cracks until I read the ingredient label). My husband has bread that he eats at lunch, but he practices something that resembles aseptic technique from the lab when he's making his sandwiches. He's been doing this for years now and I've never been glutened from within my home. The previous week I hadn't eaten out, I cooked all my food, I don't eat processed food and I never eat something from a shared facility.  Usually if I get glutened it's a single dose sort of thing and it follows a very predictable course, to the point where I can estimate when I got glutened within 24 hours of when it happened. However, this time, I was feeling achy and arthritic and moody for about a week before it got bad enough for me to recognize it as the result of gluten exposure, at which point we went searching and found the shampoo (and conditioner, which does leave more of a residue than shampoo), which he immediately stopped using. Within three days I was feeling back to normal (which is the usual course for me).  Sure, it could have been something else, but I know how sensitive I am, and, as silly as it sounds, it was the only thing that made sense. The other thing you said: You're correct, mine was not a rock solid celiac diagnosis, but I have no doubt that gluten is the problem. I was SICK. I went through two different gluten challenges in an effort to get a more straightforward diagnosis during which I was a barely functioning human being. Consuming gluten may not have given me blunted villi or elevated antibodies, but it did inflame my gut, and actually started to damage my liver. If you look at my diagnosis thread, I had elevated liver enzymes, which have been correlated with celiac disease in the past. There was no alternative explanation for the liver enzymes, he checked EVERYTHING.  I too am a scientist and I have spent a lot of time with the literature trying to make sense of my condition.  https://www.ncbi.nlm.nih.gov/pubmed/26150087 I also have no doubt that gluten was damaging my intestines in some way, as any prolonged gluten exposure in the past has inevitably been followed by a severe FODMAP intolerance that goes away once I've eliminated the gluten and given myself a month or so to heal.  I also had a very fast diagnosis following the onset of symptoms (~1 year) so it's possible that the disease never had a chance to manifest as full celiac. I wasn't willing to eat gluten long enough to find out. As a result of my diagnosis, hazy as it was, I am *meticulously* gluten free. It is not a fad for me. I don't occasionally cheat. It is my life, for better or worse. All of that being said, I'm not sure what my diagnosis has to do with your question. You say you're not trying to be rude, but when you bring up my diagnosis in a thread that has nothing to do with diagnostics, it seems like you're trying to undermine the validity of my disease or the validity of my input in this forum. If I'm being hypersensitive, I apologize, but that's how you came across on my end. I'll admit that the fact that my diagnosis wasn't more straight forward does make me a bit defensive, but I promise that even if I didn't have a solid diagnosis, I interact with the world as though I did, and I'm not out there giving people the wrong idea about celiac disease by not taking it seriously. If there was a connection between your question and my diagnostics that I missed I would appreciate you giving me the chance to better understand what you were asking. 
    • I am just curious.  As a scientist (and I am not trying to be rude), how can you determine if hydrologized wheat protein from your husband’s shampoo was actually the culprit?  If I recall at your diagnosis, you were seronegative, Marsh Stage I, gene positive,  but your doctor still  suspected celiac disease.  You improved on a gluten diet.  Other than observation, how do you really know?  Could it not be something else that triggered your symptoms?   I firmly believe that even trace amounts of gluten (under 20 ppm), can impact sensitive celiacs.  But traces of a protein within a shampoo from someone else’s hair that was rinsed?    
    • I also can't have dairy but through a series of experiments and a lot of research I think I've pinpointed my problem. It may or may not be the same for you, but I thought I'd share.  There are two kinds of beta-casein protein A1 and A2. We'll call A1 "bad casein" and A2 "good casein". The two proteins differ only in a single amino acid, but this is enough to make it so that they are processed differently in your guy. Bad casein is actually broken down into a casomorphin, which is an opioid peptide. That does not mean that milk gets you high, or is as addictive as heroin, or anything like that, it just means that it can interact with opioid receptors (which the gut has a bunch of). It's worth noting that opioids cause constipation due to their interaction with the opioid receptors in the gut, and that a lot of people feel like cheese and dairy slow things down, but any connection between the two is pure speculation on my part at this point.  Now here's where things get weird. The vast majority of milk cows in the western world are derived from Holstein-like breeds, meaning black and white cows. In a few select places, you'll see farms that use Jersey-type cows, or brown cows (Jersey cows produce less milk than Holsteins, but many connoisseurs feel it's a higher quality milk, particularly for cheese).  Holstein-like cows have A1 and A2 casein (bad and good), however, Jersey-type cows only have A2 (good casein), unless their genetic line involved a Holstein somewhere in the past, which does happen.  A company in New Zealand figured out how to test their cows for these two genes, and selected their herd down to cows that specifically produce ONLY A2 (good) casein. You might have seen it in the store, it's called A2 milk. Some people have had a lot of luck with this milk, though it still doesn't solve the problem of cheese.  I have suspected, due to trial and error and a few accidental exposures, that I have a problem with A1 casein, but not A2. In line with this: I am able to eat sheep and goat dairy without any difficulty, so at least I can still enjoy those cheeses! I am also fortunate because I'm apparently not too sensitive, as I can still eat cow-milk butter. The process of making butter removes *most* (read: enough for me) of the casein.  However, if I eat cow cheese or a baked good with milk, I get really sick. It's a much faster reaction than if I get glutened. Within minutes I'm dizzy and tired and my limbs are heavy. I have to sleep for a couple of hours, and then, over the next couple of days, I'm vulnerable to moodiness and muscles spasms and stomach upset just as though I'd been glutened (though the brain fog isn't as bad). I actually haven't tried A2 milk yet, mostly due to lack of availability (and motivation, I don't miss milk, I miss CHEESE). However, last year, when I was getting ready to go on a trip to Italy, I had a thought. Once, in the recent past, when I'd been testing dairy, I'd had a slice of parmesan cheese. Miracle of miracles, I was fine. I didn't feel a thing! I was so excited that I ran out and got some brie to eat as a snack. That did not go so well... Turns out parmigiano reggiano is made from the milk of the Reggiana variety of cow which is, you guessed it, a brown cow (they say red). I did a little more research and found that dairies in Italy predominantly use brown cows. So I decided to try something. As some of you may know, Italy is something of a haven for celiacs. It's one of the most gluten-free friendly places I've ever been. You can say "senza glutine" in the smallest little town and they don't even bat their eyelashes. You can buy gluten free foods in the pharmacy because they're considered a MEDICAL NECESSITY. If travelling-while-celiac freaks you out, go to Italy. Check out the website for the AIC (Italy's Celiac society), find some accredited restaurants, and GO NUTS. While I was there, I decided to see if I could eat the dairy. I could.  Friends, I ate gelato Every. Single. Night. after that. It was amazing. Between the dairy being safe for me and the preponderance of gluten free options, it was almost like I didn't have dietary restrictions. It was heaven. I want to go back and never leave.  So that's my story. Almost too crazy to believe.  TL;DR: Black and white cows make me sick, brown cows are my friends.
    • I'm a scientist, and I did a little research into the study. Looks valid and it was published in a respected journal.  http://www.gastrojournal.org/article/S0016-5085(17)36352-7/pdf The science looks solid. As someone who didn't have a super clean cut diagnosis before going gluten free, I'd love to see something like this become available. Then again, there's no doubt in my mind that I can't have gluten, so any additional testing would be purely academic. But like I said, I'm a scientist. I can't help myself. 
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