Lisa

Businesses such as bakeries or those who use  flour in a commercial manner can very well have air borne gluten that can be breathed in, can kick off a reaction.    Since your father was using flour a week ago, it's most likely something you came in contact with after that, unless he is a very, very messy baker with flour everywhere.

Smelling burned toast would not create a reaction for someone with Celiac, unless the toast was ingested.  Many of us have been so sick previously to a diagnosis, the thought of being around gluten in any form can give us the 'creap out response', smell included.  But only ingesting gluten into our system will trigger an autoimmune response.

1398, I would recommend a food diary.  That would help you identity a reaction.  Some will always be a mystery, unfortunately.  Also, after your intestines have been damaged due to  Celiac, most foods, gluten or not will be bothersome until healing can take place.

Hope this is helpful.

I travel to St. Pete frequently and have had no issues with restaurants or grocery shopping. In larger cities, most of the staff, I have found, is knowledgeable regarding gluten.  And nothing is better than fresh gulf shrimp!!!  Publix is a super grocery store, where I buy my gluten free Van's waffles.  As mentioned above, you can Google 'Gluten Free in Clearwater'.  I'm certain you will be pleased with your options.

Enjoy you trip.

I have never had an issue with Lipton Tea. Not even on my radar.  Please state why you consider Lipton Tea unsafe HauntedEyes.

Welcome Cara!  Glad you found us.

Determining your level of sensitivity may take a year or more.  Lots of time being totally gluten free, because it takes a varied time to heal to feel what a glutening is.  In the beginning, most foods, gluten or not with bother an unhealed gut.  As you indicated, you have family who prepares their gluten containing foods in your kitchen.  Do they clean up after them selves, do you have a dedicated toaster that's only for you, do they double dip in the condiments in your fridge, are you gluten pasta pots cleaned well?  If flour pasta is made in your kitchen, it's likely that  you will be glutened.  Airborne flour will get into your nasal passages and possibly make you sick, but not too sure about steam exposure.

I would revisit your kitchen and it's use.  And hang out here for a while...I learn something every day and I've been at it over ten years.

Hope this helps and welcome.

No, I am not familiar with that test, but I do know that a breath test cannot diagnose you with Celiac Disease.  General means toward a diagnosis is with a blood test, endoscopy exam with a biopsy, gene testing and, in association, a positive dietary response.

 

If you would like the specific blood test, we can provide that information, which you can present to your primary care physician.

Sorry, I guess I was not clear about the reason for the SIBO test, my apologies.  My reply was less than helpful.

What did you blood work indicate?  It might show some essential deficiencies  you may have.  When I was first diagnosed, I had B-12 shots once a week - it helped me tremendously with my balance and speech . Folic was low as well.  After four weeks, I went to once a month and was able to orally supplement after that.  Eat as cleanly as you are able.  Hope you find your way to recovery.

No, I am not familiar with that test, but I do know that a breath test cannot diagnose you with Celiac Disease.  General means toward a diagnosis is with a blood test, endoscopy exam with a biopsy, gene testing and, in association, a positive dietary response.

If you would like the specific blood test, we can provide that information, which you can present to your primary care physician.

As  Karen said, it took me six months of healing before I recognized a gluten experience.

I am certainly not knowledgeable about night shades.  I have no experience, nor issues.  But I will say, that being gluten free for two weeks (assuming you do have Celiac, as your tests are not in yet) is a relatively short period of time to be symptom free.  It takes time for the gluten to do damage, as well as heal. With most people, it will take a few weeks and in some severe cases a couple of years to healing. Mastering eating 100% gluten free is quite a task and the learning curve is steep.  It all takes time.

Until you intestines heal, all foods, gluten or not, will cause discomfort.

Hope you feel better soon.

The origin of this post is over three years old.

After being gluten free  for more than ten years, I decided it was time to try all the wonderful named brand cereals after such a long hiatus .  Yes, the lactose intolerance reared it's ugly head once again. I may try the non-lactose milks, but I'm not too big of a cereal fan either.  Back to the Eggo's.

Sometimes, the issue may be a simple one.

Keep a food diary. Breakfast, lunch an dinner -  and in between meals  Gluten free is to feel good again.

Document foods you eat and what brand.  Document every thing you eat.  If  you have a questions about a product, ask us.  Read the label, and if in question, ask us.

After so many years, lots of symptoms, plenty of unrelated tests, it looks like it's finally over.

This year an MD for my new job physical suggested more follow up for some stomach issues. Food allergy screen led to a positive celiac screen to a just completed endoscopy showing "diffuse mucosal flattening."

Waiting on the results, but it seems pretty positive for celiac at this point. Very excited to get off of eating gluten again.

As said, welcome to the club and the road to recovery - free of drugs, nor surgery.  Please, let us know how we can be helpful to you.

I am not going to get into the details of the on going discussion, because, I can't afford to.

But I will say, that everyone has a different way of coping when diagnosed.  Eleven years ago, I found myself crying in the middle of the grocery store, restaurants and at homes of friends, in total frustration and grief. I get that. I've lived that.

Today, I don't give it a second thought.  I live a life that is not deprived.  Although, I have not mastered the art of Southern Fried Chicken, but that's okay, too. And the dinner invitations have dwindled.  Were they friends anyway...  um no.

I have healed enough that a little bit of gluten, unintentional, gives me mild symptoms and I'm grateful for that, yet it keeps me vigil. A life long of gluten free dining is not a life noose  around your neck.  I say this, not to diminish the struggle of others, but yet, to offer hope that "normal" can be found.  Labels have have never failed me. Restaurants, I must "choose wisely".

I eat ice cream and rely on their labels, with comfort.

Perhaps this might be not related to you, but too much diary, high fructose corn syrup as an ingredient and chocolate will give me serious heart burn effects.  Hope you are hydrating well.  If this persists, yes, as suggested, a doctor visit might be in order.

Perhaps, dairy may be an issue.  It is common.

You might also revisit your diet. Keep a food diary. And go back to the simple, natural diet....fresh veggies, potatoes, rice, meats, fish and fresh fruits.  Eat clearly and add one item at a time.  Summer time offers us wonderful options.

I wish you all would stop bringing this thread back up! Every time I see it pop up in my "new Content" I start craving Sea Salt Caramel!    And I don't need the calories!  But I would eat it otherwise!  (I might still get some tomorrow at the grocery)

Coffee and Chocolate Chip...so wonderful!

Regarding the cross contamination/contact issue... all  processing equipment is thoroughly cleaned during a product change. As I said previously, a shared facility has never been some thing I worry about.  But, that's just me.

Yes, as Cyclinglady mention, lots of fluids. It might not flush the stuff, but rather re- hydrate you as you do.  Go on a "clean" diet.  Fresh seafood, meats, potatoes, rice, fresh veggies with simple seasoning - salt and pepper.  Hope you feel better soon.

I, too, have been gluten free for over ten years.  It's  easy and a non-concern for me today.  Most of you will also, feel the same, after some time. Talenti is a great company who will clearly list all the ingredient on their delicious products.  I can look at the name and make a choice and sometime, I am surprised with wheat as an ingredient....BUT it was listed.  I read the label.  And person with Celiac needs to read the labels, regardless of a "gluten free" stamp, in my opinion.  I relate this to when my husband asked me to look to the right, while HE is driving to see if it's clear for him to pull out.  I am super aware, and he should be more.  I need to know myself not depend on a "gluten free" stamp on a product.  I think these companies are doing the best they can do in a rapidly changing consumer market.  It's only gonna get better and better, but not if we are so specific demanding.  Corporations and product supplies are not in charge of our health.  WE ARE.

I think that Talenti is good at listing ingredients, but also know there may be a cross contact issue.  But, a non concern to me.  

This thread is over 5 years old... That being said, there are imitation crab products that are available, those that I have seen, clearly list that they are gluten free.  Progress is a GREAT!

Thanks for reviving an old  Derp Tyler.  Up dates are wonderful.

 I  take B-12 shots  weekly  &  keep my levels  close to750/  800  I  retest  with blood work every three  months....

Wow, that surprises me, after so long.  Do you have other concerns mamaw?  After diagnosis, I received  shots once a week for 4 weeks, then once every four weeks.  I was retested and no longer need it.  I do take pre-natal vitamins that are high in folic and b-12, daily.

At my worst, I could not walk a strait  line, nor complete a sentence.

If language is an issue, I would recommend Triumph Dining Cards - they come in several languages that address your needs.

King Arthur is pretty good, too.  Not sure if it's dairy free, though.   But I think the chocolate cake mixes are much better than the Vanilla mixes.

I also live in a small town....6,000.  Yeah, we are pretty small.  We have one restaurant that will take the time to answer my questions and often make sauces and other options safe for me, the other just doesn't care after all these years and they have other patrons attempting to order gluten free.  The waitresses know more than the kitchen staff.  Two weeks ago, I ordered some crab salad and I asked if the crab meat was real or imitation. She was told it was real......wrong!  Imitation crab meat contains gluten.

Just try to order 'clean'.   Steamed shrimp, shrimp cocktail or other seafood. For salads bring your own dressing and croutons.  Sometimes a stuffed baked potato is good.  Often times, I order a Wrap for lunch, unwrapped. Or a Chief Salad, with my own dressing.  And if I have to pull some dressing or sauce from my purse, I don't find that any one minds.

I have found that most restaurant don't mind.  They don't want to you be sick any more than you do.  And for colleagues, just say you have food allergies and you are being creative.  Smile it off.  I can assure you, no one will be as concerned as you.  And after a while, you can work with your local restaurants and with hopes, they can work for you too.

They look like this

Open Original Shared Link

And according to my original post - it just said something about spring roll-out

Awww....They are the little bitty bites. Well, guess better than nothing.  Thanks Karen.  I will keep a look out.

Mamaw, where did you find the Lance crackers.  I checked at WalMart and they were not there....hopefully, yet.  In the south we call them Nabs, from the original Nabisco crackers.