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How Gluten Free Is Your Home?


Merika

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JulesNZN Newbie
I live alone, so my place is 100% gluten-free. Even my cats are gluten-free.

I don't know what I'm going to do when my situation changes. When I have kids, I know that I will raise them vegetarian, and gluten-free. It is a healthier lifestyle, and would be much easier than cooking 2 meals and having to worry about CC. I work with teens in a group home. I'm supposed to eat the same food as them, but the CC issues are huge. I won't even cook my own food there. Kids aren't capable of keeping their gluten to themselves. I think it isn't realistic for me to expect a child to keep a kitchen safe for me. For that reason, I would not allow gluten in the house.

I too live alone and my policy is my home is gluten free at all times. If it has gluten and crosses into my house it goes directly into the trash. My friends and family at first were upset but did learn to respect it. At this point, I have decided I that living with others leads to gluten everywhere and that makes sticking to the diet EXTREMELY Tough!! I don't know how anyone can live with others eating gluten foods in front of them every day. I know those in my family with Celiac's are unable to keep themselves from cheating and eating the gluten in that situation. GOOD LUCK!!


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gheidie Newbie

I usually do all the cooking, and everything I cook is gluten free. I do allow regular bread and cereal for my family.... but half the time they want to eat my stuff... hmmm. I make home made pizza every week, spaghetti... (with tinkiyada) and no one ever knows the difference. I make pancakes for all of us. I do have different butter containers for me and the gluten breads... and for jam and pb.. we use a spoon to scoop it out. I have NO wheat flours anywhere in the house. If I bake anything it is gluten free, and I bake a lot.. cookies, breads, rolls, pizza, muffins, cakes, brownies, no gluten allowed.

Puddy Explorer

I am the only one of the 5 of us in my family that has celiac disease. I do all the cooking so all our dinners are gluten-free. I have my gluten-free counter that no one is allowed to put anything on and a drawer in the fridge with my condiments, etc.. I do allow bread, cereal and pizza that is not gluten-free. I don't think I could afford to have all 5 of us eating gluten-free bread, etc. And everything I bake is gluten-free also. I have no wheat flour in the house. I have had no problems with CC. I wash my hands before I put anything in my mouth in case someone touched the fridge door or the micro and got gluten on it. So far, so good.

hacilar666 Newbie

My boyfriend has gone gluten free for the most part. he has some gluten crackers at work or frozen lunches that have gluten but that stays at his work and occasionally in our freezer in a bag. I bought him some flatbread that he was craving once this year and it stayed on the table. I kissed him right after he had eaten one and I could feel the gluten, so for the most part I do the cooking and he eats it and likes. He knows what's good for him.

I don't have kids, but if it were me I would have the kids be gluten free. There is no harm in it and it would simplify your life. the kids can have gluteny school lunch once their older or at friends' house, but it really would be too much stress for me to try to keep sticky hands from wandering.

Yellow Rose Explorer

I have been gluten free for 1yr and 5months. I have a home day care so no gluten in my home was impossible. In the beginning I used seperate counters, utensils, pots, and only used prepared gluten items. I washed my hands constantly and still got glutened alot. I reacted each time and was in constant pain. In the last 5 months I have gottened glutened 3 times with no reaction at all. I was recently tested again and no signs of gluten in my system. I touch gluten, crumbs are everywhere in my kitchen with all the little ones, I clean every day but if it is not going in my mouth I don't worrry about it anymore. I do educate my little ones that I can't eat what they eat and they need to keep their gluten hands away from my food. They learn very fast and try their hardest to remind each other. It's kinda cute.

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    • Mari
      mcg Vit. B12Hi dlaino  - You mentioned that you are now feeling sick all the time. If this is making you miserable you might want to go to your health provider, describe what you are feeling and your symptoms so that theySome of the people here can give you useful advice about taking supp;ements and the amounts you could take to improve your overall health. I have increased my Vit. B12  can help you figure out what is happening. Just because you have gluten intolerance does not mean that your current problems are related to that. Some of the people here can give you useful advice about supplements and how much to take for improved health. I recently upped my Vit. D3 from 50 mcg to 150 mcg and now take either 500 mcg or 1000 mcg of vit. B12 sublingual daily instead of once a week.                                    Take care
    • trents
      Welcome to the forum, @Tyoung! It is possible that you are experiencing some kind of gluten withdrawal but I would thing that would have started to subside by now. There are a couple of possibilities that come to mind. One is the polysaccharide ingredients that are typically found in prepackaged "gluten-free" wheat flour facsimile foods. If you read the ingredient lists of such foods you will usually find things like guar gum and xanthan gum. Their function is to give the product a texture similar to wheat flour but they are hard to digest and give many celiacs digestive issues. I mention this not knowing if you are relying on prepackaged gluten free food items to any extent or are just choosing carefully from mainstream naturally gluten free food items. Another is that your body is just going through adjustment to a major dietary change. Wheat is a significant component to the typical western diet that supplies certain nutrients and some fiber that has now been withdrawn suddenly. Are you experiencing any constipation? Also be aware that foods made from gluten-free flour are typically devoid of nutritional value. Wheat flour is mandated by government regulations to be fortified with vitamins but gluten-free flours are not. It can be smart to compensate for this with vitamin and mineral supplements. Still another possibility is that in addition to being gluten intolerant, your also have other food intolerances. One small study found that 50% of celiacs reacted to dairy like they do gluten. That number may be on the high side in reality and more research needs to be done. However, it is true that dairy intolerance is very common in the celiac community. Another common "cross reactive" food is oats. There are certain foods whose proteins closely resemble gluten and cause the same reaction. About 10% of celiacs react to the protein "avenin" in oats like the do the protein gluten. You might try eliminating dairy and oats for a few weeks and see if your symptoms improve.
    • Tyoung
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