• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • 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?  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
0
KikiB

Questions Re Shared Toaster Oven, Initialisms

Rate this topic

Recommended Posts

I'm still doing a gluten challenge before my endoscopy, but I'm trying to only eat gluten at night because it makes me so sick. This morning at work I made my gluten-free English Muffin in the shared Toaster Oven -- as I have done for the past week.

I always lay foil down on the shelf before I put the muffin in so it's only touching brand new foil.

But I got sick soon after (for me it's massive fatigue and muscle weakness, and have been sick all day. Could I have been glutened by the toaster oven even though I used my own new foil over the shelf?

(Apologies in advance if this is a dumb question!)

Share this post


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


mmm i'm thinking its more of touching the oven (gluteny hands and whatnot) that might have gotten you.

Share this post


Link to post
Share on other sites

Can I get glutened by touching the toaster handle?

Share this post


Link to post
Share on other sites

Can I get glutened by touching the toaster handle?

Yep...I use a paper towel to open and close the microwave at work.

Admittedly, I am a super-sensitive silly-yak.

Couple other thoughts:

Was this the first time you had that particular brand of gluten-free english muffin? Some gluten-free items can be difficult on your system.

It is also possible that you reacted to your previous gluten consumption - it's going to be very difficult to figure these things out until you are gluten-free - heck, it's difficult to figure them out even when you've been gluten-free for years ;)

Share this post


Link to post
Share on other sites

Was this the first time you had that particular brand of gluten-free english muffin? Some gluten-free items can be difficult on your system.

It is also possible that you reacted to your previous gluten consumption - it's going to be very difficult to figure these things out until you are gluten-free - heck, it's difficult to figure them out even when you've been gluten-free for years ;)

They are Glutino English Muffins and I have been eating them for breakfast for the last week and a half without problems.

Maybe I am reacting to the previous day's gluten, hadn't thought of that. Although I felt ok until I ate that muffin. I kind of feel like I am getting worse by the day the last few days. Sigh.

I will use your suggestion of the paper towel and won't touch the handle or buttons anymore. Thanks!

Share this post


Link to post
Share on other sites
Ads by Google:


We have a shared toaster oven at home. I use the top rack and husband uses the bottom....so far without issue (after several years). I clean the tray often. But, then I'm not that sensitive. What may work for me, may not work for others, as Lisa.

Everyone will vary in severity and duration. And some will react to many things, gluten or non-gluten until some healing can take place. If you're still on a gluten challenge, it could be anything.

Oh..and I wanted to add that when I get zapped, I feel it about 22 hour later. But, as I said, everyone will vary.

Hopefully, you will have some answers soon. AND, there are no dumb questions here. B)

Share this post


Link to post
Share on other sites

Everyone will vary in severity and duration. And some will react to many things, gluten or non-gluten until some healing can take place. If you're still on a gluten challenge, it could be anything.

Oh..and I wanted to add that when I get zapped, I feel it about 22 hour later. But, as I said, everyone will vary.

Hopefully, you will have some answers soon. AND, there are no dumb questions here. B)

Thank you!

Share this post


Link to post
Share on other sites

Yep...I use a paper towel to open and close the microwave at work.

Admittedly, I am a super-sensitive silly-yak.

Couple other thoughts:

Was this the first time you had that particular brand of gluten-free english muffin? Some gluten-free items can be difficult on your system.

It is also possible that you reacted to your previous gluten consumption - it's going to be very difficult to figure these things out until you are gluten-free - heck, it's difficult to figure them out even when you've been gluten-free for years ;)

I really feel the need to clarify this......you cannot be glutened by merely touching something that may be gluten containing. It has to find it's way into your GI tract. If you had licked the toaster handle, OK, that would be a problem but you don't do that! No one does that. :o Gluten can be handled by even the most sensitive of Celiacs (of which I am one) but you have to remember to wash your hands, always, before eating, or always after touching something you are unsure of. Everyone should be doing that, not just the Celiac population. It's a hygiene issue.

Share this post


Link to post
Share on other sites

I really feel the need to clarify this......you cannot be glutened by merely touching something that may be gluten containing. It has to find it's way into your GI tract. If you had licked the toaster handle, OK, that would be a problem but you don't do that! No one does that. :o Gluten can be handled by even the most sensitive of Celiacs (of which I am one) but you have to remember to wash your hands, always, before eating, or always after touching something you are unsure of. Everyone should be doing that, not just the Celiac population. It's a hygiene issue.

Gemini is correct - you can't get glutened by touching surfaces containing gluten. In the shared "kitchen" of our office there was no sink - so rather than trudge down the hall to wash after warming my food I decided to use a paper towel to open/close the micro. It is far better to wash each time you encounter gluten - just not always convenient.

Share this post


Link to post
Share on other sites

Not a dumb question at all, Kiki!

I am thinking you are having a reaction from gluten ingestion, period, so it is difficult to blame the toaster or the muffin or anything, for that matter. I just blame the gluten.

Under a gluten challenge, who can say when/how you will feel worse? None of us. Inflammation from gluten/celiac can last a long time.

For example, even after my DX and being gluten-free, I was still very ill for quite some time.

Unfortunately, until you are gluten-free entirely, you may feel pretty rotten, hon. Sorry. :(

Share this post


Link to post
Share on other sites


Ads by Google:


Gemini is correct - you can't get glutened by touching surfaces containing gluten. In the shared "kitchen" of our office there was no sink - so rather than trudge down the hall to wash after warming my food I decided to use a paper towel to open/close the micro. It is far better to wash each time you encounter gluten - just not always convenient.

Thanks for clarifying that, GottaSki! I KNOW you know your stuff with regards to Celiac and I didn't want to annoy anyone but if you don't clarify that, you know what will happen! ;):o

Share this post


Link to post
Share on other sites

Didn't annoy me in the least - I often add CYA statements and am glad you were covering mine this time when I was unclear -- Thanks!

Share this post


Link to post
Share on other sites

I'm still doing a gluten challenge before my endoscopy, but I'm trying to only eat gluten at night because it makes me so sick. This morning at work I made my gluten-free English Muffin in the shared Toaster Oven -- as I have done for the past week.

I always lay foil down on the shelf before I put the muffin in so it's only touching brand new foil.

But I got sick soon after (for me it's massive fatigue and muscle weakness, and have been sick all day. Could I have been glutened by the toaster oven even though I used my own new foil over the shelf?

(Apologies in advance if this is a dumb question!)

Hi Kiki,

The immune system reaction doesn't stop after a few hours. It will keep going as long as you are eating gluten. Your symptoms may vary during the challenge, getting better or worse at times. If you are eating gluten every day for the challenge, your reactions each day are kind of unpredictable. It is possible they will get progressively stronger over time, or they may plateau for a while or even taper off. Everyone has their own experience and it is not something standard for each person. Some people have no symptoms at all but still have damage to their gut going on.

Share this post


Link to post
Share on other sites

I really feel the need to clarify this......you cannot be glutened by merely touching something that may be gluten containing. It has to find it's way into your GI tract. If you had licked the toaster handle, OK, that would be a problem but you don't do that! No one does that. :o Gluten can be handled by even the most sensitive of Celiacs (of which I am one) but you have to remember to wash your hands, always, before eating, or always after touching something you are unsure of. Everyone should be doing that, not just the Celiac population. It's a hygiene issue.

Lick the toaster handle. LOL!!! I am already super germ conscious because I have such a weak immune system. Not going to catch me licking anything in that kitchen. :)

Share this post


Link to post
Share on other sites

Not a dumb question at all, Kiki!

I am thinking you are having a reaction from gluten ingestion, period, so it is difficult to blame the toaster or the muffin or anything, for that matter. I just blame the gluten.

Under a gluten challenge, who can say when/how you will feel worse? None of us. Inflammation from gluten/celiac can last a long time.

For example, even after my DX and being gluten-free, I was still very ill for quite some time.

Unfortunately, until you are gluten-free entirely, you may feel pretty rotten, hon. Sorry. :(

That makes sense. Since I usually react so quickly to food, I just assumed it was the breakfast muffin.

Share this post


Link to post
Share on other sites

Lick the toaster handle. LOL!!! I am already super germ conscious because I have such a weak immune system. Not going to catch me licking anything in that kitchen. :)

I figured that would get your attention! :P

Share this post


Link to post
Share on other sites

Hi Kiki,

The immune system reaction doesn't stop after a few hours. It will keep going as long as you are eating gluten. Your symptoms may vary during the challenge, getting better or worse at times. If you are eating gluten every day for the challenge, your reactions each day are kind of unpredictable. It is possible they will get progressively stronger over time, or they may plateau for a while or even taper off. Everyone has their own experience and it is not something standard for each person. Some people have no symptoms at all but still have damage to their gut going on.

Thanks! I would hope for a tapering off, but not happening so far.

Share this post


Link to post
Share on other sites

They are Glutino English Muffins and I have been eating them for breakfast for the last week and a half without problems.

Maybe I am reacting to the previous day's gluten, hadn't thought of that. Although I felt ok until I ate that muffin. I kind of feel like I am getting worse by the day the last few days. Sigh.

I will use your suggestion of the paper towel and won't touch the handle or buttons anymore. Thanks!

When I did a challenge it was a slow, downhill progression of worsening fatigue, brain-fog, and depression. It wasn't any one thing, and I would feel better or worse in a fashion seemingly unconnected to what I had just eaten. All I knew was that after 4 or 5 days, I felt like I was carrying around a bag of bricks. For some of us, it is cumulative.

  • Upvote 1

Share this post


Link to post
Share on other sites

When I did a challenge it was a slow, downhill progression of worsening fatigue, brain-fog, and depression. It wasn't any one thing, and I would feel better or worse in a fashion seemingly unconnected to what I had just eaten. All I knew was that after 4 or 5 days, I felt like I was carrying around a bag of bricks. For some of us, it is cumulative.

This the most descriptive explanation of a gluten challenge I have ever read. Glad you saw the thread and posted!

Sorry you had to go through it :( but it does clarify the impact on the human body --for readers of this thread and for the OP and for me---as I know I could never withstand such a thing and was relieved my GI doc did not ask me to do it. I feel this way after a minor CC incident and cannot imagine doing it for any length of time.

Share this post


Link to post
Share on other sites

This the most descriptive explanation of a gluten challenge I have ever read. Glad you saw the thread and posted!

Sorry you had to go through it :( but it does clarify the impact on the human body --for readers of this thread and for the OP and for me---as I know I could never withstand such a thing and was relived my GI doc did not ask me to do it. I feel this way after a minor CC incident and cannot imagine doing it for any length of time.

That was a great description and exactly how I feel. Only throw in extras like, yesterday I had a 1/2 of a cookie in the afternoon, and then halfway through my commute was unsure if I was going to make it home in time. So I don't know if it was the cookie -- or like Chiana said, a cumulative reaction.

What does OP stand for? I'm sure it's really obvious, and I'll feel stupid after you tell me, but for the life of me I can't figure it out. :)

Share this post


Link to post
Share on other sites


Ads by Google:


OP refers to the original poster who started the thread. :)

Share this post


Link to post
Share on other sites

OP refers to the original poster who started the thread. :)

Thanks!!

Share this post


Link to post
Share on other sites

....and not for "Old Person" which I most definitely would not like to be called.

Share this post


Link to post
Share on other sites

....and not a stupid question at all...I scratch my head regularly over abbreviations here - FWIW - took me way too long to figure out ;)

Share this post


Link to post
Share on other sites

....and not a stupid question at all...I scratch my head regularly over abbreviations here - FWIW - took me way too long to figure out ;)

Me too... hmm.. "filled with ice water"?

But the one that stumps me still is

SIL -- is it son- in- law or sister- in -law?

and DD--well, at first, I thought it was really, really bad Diarrhea--like "disastrous diarrhea".

and when Sylvia says this to me : "Pffft!"

it makes me laugh and I know she is really saying "Psshaw" or piffle!

...us OP (older people) with brain frogs take longer to learn these new things and we are easily amused.

:)

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
      108,912
    • Total Posts
      943,463
  • Member Statistics

    • Total Members
      67,066
    • Most Online
      3,093

    Newest Member
    JULEZ
    Joined
  • Popular Now

  • Topics

  • Posts

    • Hello all! I am new on here, and I was wondering if it worth a look for me to get tested for celiac disease. I've been experiencing severe stomach aches accompanied by issues with loose stool, constant fatigue, lots of infections, worsening of skin on my face, frequent nausea, lots of trouble losing weight. I'm asking because I was feeling better at home from vacation after having a very rough semester at school and I'm not very good at keeping track of what I eat typically, but at home it is mostly vegetables and meat, with the occasional rice thrown in. This morning I had my first bagel in months and was extremely nauseous with severe pains and urges to run to the bathroom.  Do y'all think it is worth a try to get tested for celiac disease or some type of gluten intolerance? I'm so tired of being sick and not knowing why... Thank you <3 
    • LexieA, I agree with Plumbago. The symptom's of low stomach acid and high stomach acid are similar so it is easy to confuse the symptom's of one as the other. Dr. Myatt explains this well in her online article about stomach acid. http://healthbeatnews.com/whats-burning-you/ quoting "But My Symptoms Feel Like Too Much Acid…" Strong stomach acid and pepsin quickly "emulsify" fats and proteins, making them ready for the next step of digestion, passage into the small intestine. When these digestive factors are weak, food remains in the stomach for longer and it begins to ferment. Gas pressure from the fermentation can cause bloating and discomfort and can can also cause the esophageal sphincter to open, allowing stomach contents to "backwash" into the esophagus. Even though weak stomach acid is the central cause of this, even this weak stomach acid, which has no place in the esophagus, will "burn." This burning sensation confuses many people, including doctors, who then "ASSuME" that excess acid is to blame. Too little acid, resulting in slowed digestion, and gas which creates back-pressure into the esophagus is the real cause of almost all "heartburn" and GERD." so  you can see how they can easily be confused for each other. you no doubt are having stomach acid issues but it is because it is too little or too much? Timeline helps us determine which it is. If it happens when we eat something it is already to low to  digest the food we are eating. if eating something cause the heartburn/gerd to improve (especially meat) then your stomach acid is really too high especially if this happens between meals. because eating something will naturally dilute/lower the stomach acid pH. I wrote about my stomach acid being misdiagnosed on my celiac.com posterboy blog. ( have summarized most of what you need to know in this reply but the post is still there if you want to study it more for yourself. if your not taking an antacid now then taking BetaineHCL should improve digestion. If it does then raising your stomach acid by lowering you pH should improve your digestion. study on the best way to take powdered stomach acid before trying this. but I found taking 3 to 4 capsules in the beginning was easier than taking only 1 or 2 in the beginning .. .  until I could back it down to only needing one per meal or now none per meal to aid digestion. which is what we are shooting for.  The place where our body is now producing our stomach acid naturally at a healthy level. if you feel a "warm sensation" in your stomach you have reached a good level. I hope this is helpful. I only know it helped me. *** this is not medical advice but I hope you have as a good experience with it as I did. Usually peopledon't  have a trouble taking BetaineHCL unless they have an ulcer or already taking PPI's which are actually lowering  their stomach acid contributing to a viscous cycle of being locked into taking PPI's long term. if PPIs are taken for more than 6 months they can be almost impossible to stop/quit because of the acid rebound people experience when trying to stop taking them cold turkey and why they recommend stepping back doses by 1/2 gradually so they don't get overwhelmed by the stomach acid your stomach is  able to produce again naturally itself (hopefully). . . if taking betaineHCL jump started your ability to produce stomach acid again. . . if not taking betaineHCL (Powdered Stomach Acid) can replace what the body is missing much like taking a hormone. chris kresser has a good online article on this subject as well. https://chriskresser.com/what-everybody-ought-to-know-but-doesnt-about-heartburn-gerd/ he says it well. quoting chris kresser. "If heartburn were caused by too much stomach acid, we’d have a bunch of teenagers popping Rolaids instead of elderly folks. But of course that’s the opposite of what we see." **** this is not medical advice but I hope it is is helpful. posterboy by the grace of God, 2 Timothy 2:7 "Consider what I say; and the Lord give thee understanding in all things".  
    • Lex_ I agree with Ennis_Tx. You need to take some Magnesium.  It works best as a Magnesium Citrate or Magnesium Glycinate. Magnesium Citrate are easiest to find. Take it 2/day for the first couple weeks to see how much more energy you have. Then you can take it with each meal or 2/day and one hour before bedtime if it is not convenient to take it at work. If it is working you (right form of as a Magnesium Citrate or Glycinate) you will will experience vivid dreams. And wake up with enough energy to take on the day. **** this is not medical advice but it really helped my chronic fatigue symptom's. It is good for leg cramps too also known as charley horse's. posterboy,
    • 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. 
  • Upcoming Events