GF Jeannie Marie

I was old by my Dr. that my whole household including pets need to eat gluten free for those of us suffering from celiacs to "get better". It was a hunt to find grain free food that was truly indeed gluten free! We feed our dogs the kirkland signature grain free food, I'm not sure if they have a cat food though. Before we switched dog foods, my kids would get hives if the dogs licked them. Gluten hides everywhere!!!!!

I recently had an unknown exposure to gluten & discovered it was indeed coming from my laundry!

I had been experiencing afternoon headaches daily and my son (gluten free also) had developed a skin rash on his trunk & one leg. After ruling out food I set out trying to figure out what was going on. I called Costco inquiring about their laundry detergent & dryer sheets (kirkland signature brand). I was told that the only kirkland sig. detergents that are gluten free are the "enviromentally safe" line. So this whole time I have been glutenating myself & my son! I cleaned out my washer & dryer and ran 2 empty loads in my washer with new soap. I re-washed every atricle of clothing for my son & myself...headaches are gone & the rash is gone too.

I am so angry that gluten is hidden every where, its not just food we have to worry about but every aspect of our lives. I think this has caused me to be even more paranoid then before.

FYI all METHOD brand cleaners and detergents are gluten free and says this on their website. I need to find a colorsafe bleach I can trust though

I got to the point where I didn't know what to even try to eat cause of all the reactions I was having. The common thread I finally found for my issues was MSG. It hides everywhere and under names you'd never know unless you have done lots of research. Although this may not be your problem it could help if you eat only fresh foods and be sure you know where & what really is in your food.

After I read this article I did some internet surfing and found that transglutaminase is used in far more applications than just "meat glue". Its used in dairy products, pasta products, dough enhancers, and many more. So my questions is there are so many celiacs that have other food intoloerances & issues, maybe they are reacting to the transglutaminase in the products instead???

I know that I have had reactions to food when no gluten has been consumed! I don't eat out ever & my whole family (husband, 2 kids)are gluten free. We only eat items we prepare in our home, but we eat pastas & other items labeled gluten free made on equipment dedicated to gluten free. The reactions are inconsistent as it seems the reactions happen once to an item & then not again when it consumed, but the only connection to all the reactions would be they contain transglutamine.

It is my understanding from the reading I have done that it is not required to be listed on packaging since it isn't an "ingredient" but rather a "natural" enzyme???

I for one am of the mind set that the FDA doesn't protect the consumer as much as they do the big business so it wouldn't be a shock if it doesn't have to be listed.

Celiacs is an endless journey!

I am an undiagnosed celiac along with sevre issues with fructose. I am starting to run & I would like to run longer distances, but I cannot use your typical supplements & endurance items as they contain sugar. The only sugar i can tolerate is dextrose which is pure glucose, I even stay away from most fruits & vegetables because of the ill effects of any fructose on my body. For most people the sports drinks give you energy of sorts, but for me the sugar causes extreme fatigue & exhaustion. I am wondering if anyone else has delt with this & can provide me with some suggestions. I have tried mixing small amounts of dextrose with water & it seems to help, but I'm not sure if that will work for longer distances.

I can't be the only celiac with fructose intolerance!

I have a 7th grader who has to take a Home ec class & they will start cooking next week. At first I thought I could just modify the recipes & my son could still cook, but I as I have thought about it more now I am worried about the cross-contamination that will occur with kids cooking, along with the airborne flour. My son also has horrible enviromental allergies & a wheat allergy along with gluten issues & we have been doing allergy shots for around 6 months hoping to help. Yesterday he went in for a shot & had an anaphylactic reaction & had to have an epi shot, a breathing treatment, and extra medication. It was real scarey to watch your son start to struggle to breath, that was his first reaction like that. So now I am really worried about his safety while even being in the same room as all the flour!

What have all you other parents done in this same situation of cooking in school? I want him to feel "normal", but I'm thinking he may need to go to the library & read while they cook & I will help him cook at home & take his finished project into his teacher.

My husband, 2 sons & myself all have issues with gluten & we all seem to be real sensitive-we don't even go out to eat!

Any thoughts would or suggestions would be appreciated!

First let me say that you are lucky to have such a proactive doctor! I have two sons both who have tested negative for celiacs, but both of us parents have it. They too have not been growing & gaining like they should so we have put our whole family on gluten free. My older son gets major anger/attitude along with stomach aches & constipation from gluten (and other food issues), and really tired - not your "typical" celiac symptoms. My younger son gets all whinny and emotional, leg aches, and really tired.

Every person has a different reaction to glutens so who knows what you would notice as your childs issues. If your doctor is suggesting it then I would go for it. It would be much easier to do a gluten challenge later when your child is older and can realize & communicate all of his symptoms.

Good luck!

I have had problems with alcohol also. I find that if I drink Ciroc vodka (made from grapes) mixed with real orange juice or real cranberry juice I do just fine. I have a hard time finding it in bars but you can always smuggle your own stuff in. It sucks when you can't have a drink & everyone else is.

You may have other food issues bothering you that come up from drinking that may be in your drink choices or the cross contamination.

Experiment with different types of alcohol & different brands & diferent mixers.

GOOD LUCK!

My son had a blood allergy test done and it came back with a reaction to the following: barley,cabbage,carrots,corn,navy beans, oranges,peanut,potato,rye,tomato,wheat. Our whole family has been on the gluten free diet so thats not a shocker to see those. My questions come in with the other items. Some are members of the nightshade family, some the apiacea family, some the cruciferous family, and then the grass family. In your experience do you think that he could have issues with the entire family or could it just be selective? We go back in next week to see the allergy specialist and I have a lot of questions for him, but I think the experience of you guys is far more knowledgable than most doctors! Also do you think that allergies can be like celiacs and be a genetic issue that is common among family members? Any insight or experience would be great.

Thanks!

Jeannie