Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Working Around Gluten...

Sagesmama

Recommended Posts

Sagesmama Rookie
Sagesmama
Posted

I work part time at a large retail bookstore in the cafe. We have baked goods, we bake cookies, we have MALT powder to make mixed coffee drinks, we have a zillion gluten containing things but this is my job... this helps to provide my family with that "little bit of extra" for the more expensive gluten-free foods that we need to buy.

So- since I'm new to this can someone please give me the scoop on working around gluten? Is it taken in through skin contact? Is it possible to get sick just from touching it or does it have to be accidentally ingested? Can I wear rubber gloves and be alright? Have any of you continued to work around gluten and what do you do to make sure you're safe?

Any insight would be so helpful :)

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


debbiewil Rookie
debbiewil
Posted

Well, the experts say that gluten must be ingested to be a problem; it can't be absorbed through the skin. But if you have it on the skin it is soooo easy to get in the mouth. If the cookies etc. are premade, and you're not actually working with lots of loose flour flying through the air and all, it shouldn't be much of a problem. If you have a lot of loose flour around, it could be. Yes, wear gloves. Wash your hands, counters, etc. as often as you possibly can. And be very careful to keep hands away from face/mouth area.

Debbie

aikiducky Apprentice
aikiducky
Posted

I used to have a part time job at a restaurant. I wore gloves, never ate anything there, took care to not wipe my mouth or brush my face with my hands while I worked, and took a shower and changed my clothes right away when I got home. It was ok...ish, but I still had mild symptoms from time to time on days after working there. I'm soooo happy I quit! On the positive side of things, I got very used to being around food that I cannot eat, lol! :)

Pauliina

kabowman Explorer
kabowman
Posted

I get nervous we we even use a small amount at home in any powder form - pancake mix, muffin mix, etc - we don't keep any normal flour in the house. I make the kids make their stuff as far away from everything as possible, over on the desk, not near any food stuff then I clean the area, while holding my breath, very thoroughly.

I would be afraid...but I tend to overdo and get paranoid because I don't want to get sick and that little bit will do me in.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      128,082
    • Most Online (within 30 mins)
      7,748
    kgmullineux
    Newest Member
    kgmullineux
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.6k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Celiac or Addison's complications? Can someone share their experience?

      By Scott Adams · Posted

      This article might be helpful. See this section of the article: Many People Can Be Diagnosed Using Only Blood Tests and No Biopsy    
    • Scott Adams
      Celiac pain relief

      By Scott Adams · Posted

      Yes, ginger tea is an ancient Chinese medicinal treatment for stomach issues and inflammation.
    • DebJ14
      Contradicting length of time for gluten challenge - please help to ensure not getting false negative. Thank you!

      By DebJ14 · Posted

      Good luck to you.  I would not get past that first slice of bread.  I would be vomiting and have diarrhea within 30 minutes and it would continue for hours and I would feel like I was hit by a truck for days.  My functional medicine doctor told me to stop taking Calcium and to significantly up my Vitamin D, add K2, lots of Magnesium, some boron and collagen.  This was all recommended after taking the Spectracell test for nutrient deficiencies.  Started doing this at 54 when diagnosed and at 72 no issues with the old bones.   
    • Recently diagnosed
      Gluten-Free House Swaps

      By Recently diagnosed · Posted

      I live in Ottawa Canada and would be interested in a swap with someone who also has a gluten-free house. I’d love to swap out in winter for somewhere warm.
    • trents
      Celiac or Addison's complications? Can someone share their experience?

      By trents · Posted

      @KRipple, thank you for the lab results from your husband's celiac disease blood antibody testing. The lab result you share would seem to be the tTG-IGA (Tissue Transglutaminase IGA) and the test result is in excess of 10x normal. This is significant as there is an increasing tendency for physicians to grant a celiac disease diagnosis on the basis of antibody testing alone when the scores on that particular test exceed 10x normal. This trend started in the UK during the COVID pandemic when there was tremendous pressure on the medical system over there and it has spread to the USA. The tTG-IGA is the centerpiece of celiac disease blood antibody testing. All this to say that some doctors would grant a celiac disease diagnosis on your husband's bloodwork alone and not feel a need to go forward with an endoscopy with biopsy. This is something you and your husband might wish to take up with his physicians. In view of his many health issues it might be wise to avoid any further damage to his small bowel lining by the continuing consumption of gluten and also to allow healing of such to progress. The lining of the small bowel is the place where essentially all of our nutrition is absorbed. This is why celiac disease, when it is not addressed with a gluten free diet for many years, typically results in additional health problems that are tied to nutritional deficiencies. The millions and millions of tiny finger-like projections that make up the nutrient absorbing surface of the small bowel lining are worn down by the constant inflammation from gluten consumption. In celiac disease, the immune system has been tricked into labeling gluten as an invader. As these finger-like projections are worn down, the efficiency of nutrient absorption becomes more and more compromised. We call this villous atrophy.   
×
×
  • Create New...