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Help !

Emmie

By Emmie
in Coping with Celiac Disease

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Emmie Newbie
Emmie
Posted

please help

my partners 4 year old son is coming to stay with us for the first time since we got together soon, and i have no idea on what i can and cant give him. i have been told he is gluten and wheat intolerant and could really do with some advice.

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Nantzie Collaborator
Nantzie
Posted

I would ask her for a detailed (written) list of food, including food preparation and cross contamination prevention requirements. Any parent of a child with celiac will have very stringent rules and information. Make sure you follow everything.

Some of the things may sound like she's going overboard or being too careful, but it's all very important. Something like touching gluten, and then touching his food will make him sick. But if you wash your hands with soap and water before you touch his food, he won't get sick. Another thing, since we're talking about a 4yo, is that Playdough has gluten in it.

You might want to eat gluten-free yourself while he's there to cut down on the risk of him getting sick from something you've eaten.

There is a lot of information on the boards here, so read, read, read. You'll be an expert in no time.

Do you have anything specific that you're wondering about?

Nancy

WLJOHNSON Newbie
WLJOHNSON
Posted

I've been dealing with my 3 year old grandson's gluten sensitivity and allergies to milk and dairy products since he was 3 weeks old, since I am his primary daycare provider. I also have the same intolerances.

Here are the things we eat: Any meat, poultry or fish

Any fruit, any vegetable

Any nut or seeds

soy cheese, soy yogurt, soy ice cream

gluten free waffles, breads, etc.

Fruit roll-ups, kids' fruit in the box, etc.

Cookies I make using corn flour, oil, sugar

Any Hershey's syrup, cocoa or unsweetened chocolate

(add sugar)

Juices of any kind

It becomes easier and easier, the more you experience eating this way, and, you and he or she will feel better for eating this way. Have an adventure--jump into the child's life and eat for a few days the way he or she does. It's much easier than trying to keep 2 diets going. Good luck! Welda Lou

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    • trents
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      By trents · Posted

      Okay, Lori, we can agree on the term "gluten-like". My concern here is that you and other celiacs who do experience celiac reactions to other grains besides wheat, barley and rye are trying to make this normative for the whole celiac community when it isn't. And using the term "gluten" to refer to these other grain proteins is going to be confusing to new celiacs trying to figure out what grains they actually do need to avoid and which they don't. Your experience is not normative so please don't proselytize as if it were.
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      The body reacts to all grain proteins in all grains from my observation. Call it Gluten, Gliadin, which is what they test for commonly, however, I am Celiac and react with dermatitis herpetiformis to corn and the glutenous protein in it is called Zein. They only test for Gliadin. Testing needs to be updated in my opinion. It only take a small parts per million to continuously create systemic inflammation. This is not productive to healing and all grains contain some for gluten like substance. It's called Molecular Mimicry.
    • Scott Adams
      Oats gluten free?

      By Scott Adams · Posted

      Thank you for sharing your perspective. It's true that many grains contain proteins that are technically classified as "glutens" (like zein in corn and orzenin in rice), but it's important to clarify that these proteins are not the same as the gluten found in wheat, barley, and rye, which contains gliadin and glutenin. These specific proteins are the ones that trigger an autoimmune response in people with celiac disease. For individuals with celiac disease, the primary concern is avoiding gluten from wheat, barley, and rye, as these are the grains scientifically proven to cause damage to the small intestine. While some people with celiac disease or non-celiac gluten sensitivity may also react to other grains, this is not universal and varies from person to person. For most people with celiac disease, grains like corn and rice are considered safe and are widely recommended as part of a gluten-free diet. That said, you raise an important point about systemic inflammation and individual tolerance. Some people may indeed have sensitivities to other grains or find that eliminating additional grains helps them feel better. However, it’s crucial to differentiate between celiac disease, which requires strict avoidance of wheat, barley, and rye, and other conditions or sensitivities that may involve broader dietary restrictions.
    • trents
      Oats gluten free?

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      I disagree, Lori. Gluten is a particular protein, not a category of proteins. It is found in wheat, barley and rye. Other cereal grains have proteins that resemble gluten to one degree or another but are not gluten. Gluten is gluten. Avenin is avenin. But yes, it is true, that informally speaking, some have used the term "gluten" to refer to the proteins found in these other cereal grains. It's like the term "kleenex" has come to refer to all facial tissues.
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