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Ate Gluten--by Accident

rat toe

By rat toe
in Coping with Celiac Disease

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rat toe Rookie
rat toe
Posted

Hi--I've had celiac disease for about 1 1/2 years now and today I accidently took a bite out of a "gluten filled" scone thinking that is was a gluten free one. Once I realized it, I spat out as much as I could, but I know I still ingested some. I've had one or two mess ups before, but for some reason I got really mad at myself for this one. I'm asymptomatic, but I'm just so frustrated becuase I've been doing really well sticking to the diet. I was just wondering if this has ever happened to anybody else and how you cope with the feeling that you made a big mistake.

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Viola 1 Rookie
Viola 1
Posted
Hi--I've had celiac disease for about 1 1/2 years now and today I accidently took a bite out of a "gluten filled" scone thinking that is was a gluten free one. Once I realized it, I spat out as much as I could, but I know I still ingested some. I've had one or two mess ups before, but for some reason I got really mad at myself for this one. I'm asymptomatic, but I'm just so frustrated becuase I've been doing really well sticking to the diet. I was just wondering if this has ever happened to anybody else and how you cope with the feeling that you made a big mistake.

It must be very difficult knowing that you have been contaminated when you are asymtomatic. The only way to cope actually is to remember where the mistake was, move on and try not to make it again.

Unfotunately mistakes are bound to happen ... or should I say contamination problems. A lot of time it isn't our mistake so much as not being aware of cross contamination.

You can only do your best to keep gluten out of your system. When you get caught with it, remember where it came from. We learn more from our mistakes than anything else <_<

plantime Contributor
plantime
Posted

Yes, I've done that. I wasn't so much angry at myself as I was disappointed in myself. It took a lot of positive self-talk to get myself out of the funk I fell into last time it happened. I think the way I talk to myself does more damage than the accidental glutening!

elonwy Enthusiast
elonwy
Posted

Thats a hard one. I have been brought to tears because I grabbed a can of tomato sauce that wasn't gluten-free and didn't read the label before dumping it into the pot of food I was making. I didn't eat it, but it felt like I'd been smacked with a hammer once I realized what I'd done.

For me its just a matter of setting my resolve and moving on, and not letting it get to me. I let myself have the occasional tantrum for sanities sake, but I have them less and less.

I guess that doesn't really help much :)

Elonwy

Viola 1 Rookie
Viola 1
Posted
Thats a hard one. I have been brought to tears because I grabbed a can of tomato sauce that wasn't gluten-free and didn't read the label before dumping it into the pot of food I was making. I didn't eat it, but it felt like I'd been smacked with a hammer once I realized what I'd done.

For me its just a matter of setting my resolve and moving on, and not letting it get to me. I let myself have the occasional tantrum for sanities sake, but I have them less and less.

I guess that doesn't really help much :)

Elonwy

Hi Elonwy ... good to see you!

I think the occasional tantrum is good for everyone! As long as we don't take it out on someone else :rolleyes:

SchnauzerMom Rookie
SchnauzerMom
Posted

I have been trying to learn from my mistakes. To try and pay attention to what I'm eating and avoid it in the future. I still get mad at myself occasionally. :(

Generic Apprentice
Generic
Posted

I finally convinced my mom to go gluten free. She still has mis-haps. The other week she ate half a croisant before she realized what she was doing. Needless to say she is still paying the price a week later.

She is at least now convinced she has a minimum of gluten intolerance if not full blown celiac. She wouldn't consider it before since my dad's side of the family has it. Well surprise! Her dad's cousin has it too. She was diagnosed after getting stomach cancer. She survived it, luckily.

Don't beat yourself up, just try and learn from the mishaps. It will get easier with time, I promise.

-Laurie

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    • trents
      Oats gluten free?

      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.
    • Levi
      My Adult daughter is blaming me for her "possible" Celiac disease.

      By Levi · Posted

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    • Lori Lavell
      Oats gluten free?

      By Lori Lavell · Posted

      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.
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      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?

      By trents · Posted

      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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