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Gf Playdoh?

Aadensmom

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Aadensmom Newbie
Aadensmom
Posted

My son was just diagnosed a month ago. So we're really new to this new lifestyle. My son is old enough (4 1/2) that I can trust him not to eat playdoh, do I still need to be concerned about him playing with it in his preschool class? Do you think that thurough hand washing is enough? I dont' know where to draw the line when it comes to being too paranoid about cross-contamination??? Anyone have any feed back?

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angel-jd1 Community Regular
angel-jd1
Posted

Why risk it?? I don't think that saying play-dough is off limits is being too paranoid.

They make a wonderful gluten free playdough that can be used instead. It is sort of expensive, but from what I understand the bucket comes with TONS of dough so it is worth the money. You could provide a bucket for the preschool for all the children to use instead of regular play dough.

You can find the gluten free playdough here: Open Original Shared Link

I know when I was younger (not gluten-free) I would play with the stuff, it would get under finger nails and be there for DAYS! GROSS!! It definately has potential to harm a child with celiac.

Hope that helps.

-Jessica :rolleyes:

Aadensmom Newbie
Aadensmom
Posted
  • Author

Thanks! I'll check that website out. I appreciate your reply..... :D

KaitiUSA Enthusiast
KaitiUSA
Posted

Yeah I wouldn't risk it...you know how kids touch things,touch their mouth, etc. Make sure they do not give him any food that contains gluten. I used to work at a daycare and they are pretty careless.

celiac3270 Collaborator
celiac3270
Posted

I don't think it's overly paranoid at all. How many 4 1/2 year-old think to wash their hands before every meal? And then make sure every particle of playdoh is washed off, make sure none is under his nails, etc. Better to be safe than sorry.

Guest nini
Guest nini
Posted

my daughter would also break out in hives all over after she had been playing with play dough, it took me a while to figure out what was causing it. imagine if it does that to her skin, what was gluten doing to her insides???

I make an awesome playdough that is cheap to make and better than the "real" stuff... PM me if you are interested. I will sell it pre made at my cost, OR give you the basic recipe so that you can make it yourself.

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    • trents
      Hidden Gluten in distilled vinegar

      By trents · Posted

      Take it easy! I was just prompting you for some clarification.  In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution. Therefore, the condensate should be free of gluten, no matter if there was gluten in the original solution. The explanation contained in the second sentence I quoted from your post would not seem to square with the physics of the distillation process. Unless, that is, I misunderstood what you were trying to explain.
    • Mynx
      Hidden Gluten in distilled vinegar

      By Mynx · Posted

      No they do not contradict each other. Just like frying oil can be cross contaminated even though the oil doesn't contain the luten protein. The same is the same for a distilled vinegar or spirit which originally came from a gluten source. Just because you don't understand, doesn't mean you can tell me that my sentences contradict each other. Do you have a PhD in biochemistry or friends that do and access to a lab?  If not, saying you don't understand is one thing anything else can be dangerous to others. 
    • Mynx
      Hidden Gluten in distilled vinegar

      By Mynx · Posted

      The reason that it triggers your dermatitis herpetiformis but not your celiac disease is because you aren't completely intolerant to gluten. The celiac and dermatitis herpetiformis genes are both on the same chronometer. Dermatitis herpetoformus reacts to gluten even if there's a small amount of cross contamination while celiac gene may be able to tolerate a some gluten or cross contamination. It just depends on the sensitivity of the gene. 
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      @Mynx, you say, "The reason this is believed is because the gluten protein molecule is too big to pass through the distillation process. Unfortunately, the liquid ie vinegar is cross contaminated because the gluten protein had been in the liquid prior to distillation process." I guess I misunderstand what you are trying to say but the statements in those two sentences seem to contradict one another.
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