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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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MJ_S

Is The Problem Skin Contact Or Inhalation?

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I spent an hour in Panera two days ago for a work meeting. I didn't consume anything, not even water. I was very careful not to touch my face and watched my hands as soon as we left. I still got glutened.

I called the Panera and confirmed that they don't make their bread from scratch in that location, but they do bake bread that arrives as pre-formed dough.

I would really like to figure out why I sometimes get glutened if I'm in a highly gluteny area. Is it inhalation of gluten particles in the air, or skin contact? I know there's controversy around both, but I'm 100% certain that I was glutened just by being in the Panera and I've read enough comments from other highly sensitive posters to know it happens to others as well.

If I could get a handle on whether the problem is skin absorption or inhalation, it would help to know what to avoid.

Just a few weeks ago I successfully ate gluten-free flatbread at a flatbread restaurant (first attempt in 8 months) so I know I don't always react to being around gluten.

For those of you who are sensitive around gluten, what do you believe is the trigger?

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I think that it could be both. I have seen several studies of inhaled gluten being a problem. I haven't seen any studies of skin contact being a problem. I think that studies exist which show that it isn't. There hasn't been much done with super sensitives, however, so we are stuck with guessing.

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I reacted to bread by touching the bag. I reacted to mini donuts by smelling them. I think it could be both or either one for some of us.

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I reacted to bread by touching the bag. I reacted to mini donuts by smelling them. I think it could be both or either one for some of us.

Wow...that's pretty extreme. How do you "react"? BTW, I HATE the smell of donuts. Always have, even before my dx.

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I spent an hour in Panera two days ago for a work meeting. I didn't consume anything, not even water. I was very careful not to touch my face and watched my hands as soon as we left. I still got glutened.

I called the Panera and confirmed that they don't make their bread from scratch in that location, but they do bake bread that arrives as pre-formed dough.

I would really like to figure out why I sometimes get glutened if I'm in a highly gluteny area. Is it inhalation of gluten particles in the air, or skin contact? I know there's controversy around both, but I'm 100% certain that I was glutened just by being in the Panera and I've read enough comments from other highly sensitive posters to know it happens to others as well.

If I could get a handle on whether the problem is skin absorption or inhalation, it would help to know what to avoid.

Just a few weeks ago I successfully ate gluten-free flatbread at a flatbread restaurant (first attempt in 8 months) so I know I don't always react to being around gluten.

For those of you who are sensitive around gluten, what do you believe is the trigger?

The gluten molecule cannot penetrate the skin. But, then, some may have a gluten allergy and can have a histamine reaction. I'm not too sure there would be enough gluten floating around at Panera to get into your nasal passages, but who knows.

Disclaimer: I'm not ultra sensitive. B)

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My daughter doesn't have celiac but used to be intolerant (IgG allergy) to wheat and gluten. She could not walk through the bakery department in the store. Her skin would start to itch and she would feel sick to her stomach. I really don't know exactly what the cause was. She also has a problem with peanuts and can't be in an area where a peanut butter grinder is.

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I reacted to bread by touching the bag. I reacted to mini donuts by smelling them. I think it could be both or either one for some of us.

I feel the glands in my neck. Sometimes I cough. I notice extra mucous. Sometimes I notice my abdomen swell. I think I have an allergy to wheat and yeast. I am 3 months from gluten free. I am hoping my body will settle. None of these reactions are painful and severe.

DT

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I was meeting a friend today at a place much like Panera and had only intended to have a drink there, but standing in line to order, my eyes started burning, and I felt I could not breath, by the time she arrived I asked if we could please just go next door, I could not stay there another moment.  Inhaled Gluten?

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