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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? - 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 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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Last night for dinner I was roasting some vegetables on (my own) baking sheet and the rest of my family was baking chicken which was breaded with french's fried onions (which contain wheat) on another baking sheet. I didn't really think much about it at the time but today I was feeling a little off. Could it have been from baking my food in the same oven at the same time as gluten containing food even if it didn't touch? And if this was a bad idea do you think the reaction will stay pretty minor? Thanks for any help : )

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Me thinks its more the thought of it thats setting ya off :)

At any rate, was yours on the upper shelf or on the same as it?

The only way that it would get cc'd is if it started spewing grease or something else every where.

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It was on the same rack.

It's possible that it was the thought of it but I'm not sure because my stomach was acting funny this morning and when my class got canceled this morning I came home and slept 3 hours which I NEVER do. I'm a big morning person and this morning I could barely hold my eyes open which was really rare for me. And now I'm getting muscle/joint pain. The pain could be associated with gluten or with anxiety(I think I get it for both.)

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Its possible something "slopped" or "spit" on your food while they were cooking. Its possible you have caught a bug or seasonal allergies or who knows! Sometimes we just don't know. :blink:

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Its possible something "slopped" or "spit" on your food while they were cooking. Its possible you have caught a bug or seasonal allergies or who knows! Sometimes we just don't know. :blink:

I am going with all these good suggestions ---and the thought that maybe you are still healing?

I do not know how long you are gluten-free, but it is a long road to healing and you may just be inflamed and still feeling the effects.

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I think it could have been popping/sizzling chicken, but I also believe it could be something completely unrelated. The early days can be full of minor oops and one off reactions to other foods that cause may remain a mystery or falsely blamed on the wrong item.

Your symptoms do sound like you were glutened so it's would be wise to tighten up some tasks in your shared kitchen and while eating out.

It is common to become more sensitive as time gluten-free increases, so hang in there and make adjustments to stay safe.

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Last night for dinner I was roasting some vegetables on (my own) baking sheet and the rest of my family was baking chicken which was breaded with french's fried onions (which contain wheat) on another baking sheet. I didn't really think much about it at the time but today I was feeling a little off. Could it have been from baking my food in the same oven at the same time as gluten containing food even if it didn't touch? And if this was a bad idea do you think the reaction will stay pretty minor? Thanks for any help : )

When I do something like I take tin foil and cover mind up just to be on the safe side.

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