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- dirkmatthews replied to aperlo34's topic in Related Issues & Disorders16Eye irritation 2.5 months into gluten free diet
I found out I had celiac because of eye problems. I developed an eye irritation that was sensitive to light, pressure, and red. My eye doctor said I had iritis, an inflammation of the iris. The treatment was prednisone drops. This is a common symptom related to ankylosing spondylitis, a form of arthritis that runs in my family. My doctor wanted to start me...- eyes
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- RMJ replied to RShisler's topic in Parents, Friends and Loved Ones of Celiacs12Importance/Necessity of a gluten-free kitchen??
Soap, water and scrubbing won’t “kill” gluten, but it will physically remove it if done well if you also add a thorough rinse step. -
- Jack Common replied to Jack Common's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms20What should I do with these test results?
Thank you for your help! -
- trents replied to RShisler's topic in Parents, Friends and Loved Ones of Celiacs12Importance/Necessity of a gluten-free kitchen??
Eating out at restaurants is the single most risky environment for cross contamination. Shared oven racks should be thoroughly cleaned after being used for cooking/baking of gluten containing foods. Better yet, purchase a second set of racks that are used only for one or the other.
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By dirkmatthews · Posted
I found out I had celiac because of eye problems. I developed an eye irritation that was sensitive to light, pressure, and red. My eye doctor said I had iritis, an inflammation of the iris. The treatment was prednisone drops. This is a common symptom related to ankylosing spondylitis, a form of arthritis that runs in my family. My doctor wanted to start me on immunosuppressants, but I refused due to side effects. I tried a few anti-inflammatory diets and found the specific carb diet helped, which led my doctor to test me for celiac, which was positive. Now I know when I get glutened because I have a flare up of my iritis. I call it my canary in a coal mine. First the eye, then the arthritis flare up begins. -
Soap, water and scrubbing won’t “kill” gluten, but it will physically remove it if done well if you also add a thorough rinse step.
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Eating out at restaurants is the single most risky environment for cross contamination. Shared oven racks should be thoroughly cleaned after being used for cooking/baking of gluten containing foods. Better yet, purchase a second set of racks that are used only for one or the other.
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This is an expanding question on this topic, I’m not sure where to put it…. I get mixed answers on this but sense I’m Coeliac and my husband isn’t we do still use the same kitchen and cooking utensils-for the most part. I was told by dietitians and GI dr that only soap and water will “kill” the gluten. I am still so confused about this topic, even after being gluten-free for 3 years. I’m sure I’ve accidentally gotten cross contamination, but haven’t knowingly put anything with gluten in my mouth! I probably get more contamination from eating out than in our “shared kitchen”. I make all my bread in a gluten-free bread machine, and he generally uses a toaster oven to heat up gluten containing items. I bake both regular and gluten-free items in our oven, (Not at the same time). I’m constantly wiping down counters and cabinets with soap and water. I keep gluten-free items in a separate cabinet. I don’t seem to be super sensitive to gluten. I was confirmed by blood and on colonoscopy about 15 years ago, but continued eating Gluten not really knowing the damage I was doing to my body. Can anything besides soap and water “kill” gluten? How hot would an oven have to be before killing it? So any kind of soap and any temp of water omit the gluten? That makes no sense to me if a 500 degree pizza oven won’t kill it. How can a dab of soap and lukewarm water do what heat can’t do? thank you for putting this where it needs to be if this is the wrong spot! sincerely needing advice, Brandy J
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