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Canadian Girl

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Canadian Girl Apprentice
Canadian Girl
Posted

Hey everyone, been away for a while but I'm back! I have a question, I read in a past post that we can eat items that are manufactured in a factory that says "produced in a factory that also produces wheat...etc.." as long as it doesn't bother us.. However, I don't understand something. Even if it doesn't bother us or give us symptoms.. it could still be damaging our intestines couldn't it?? I find that if I do eat gluten I'll bloat up instantly but nothing serious happens, which i find surprising as both my blood test and endoscopy came back positive. So just wanna know if we can eat things that have this disclosure on them?? thx! :)

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ravenwoodglass Mentor
ravenwoodglass
Posted

If you are instantly bloating you are reacting. I would avoid the foods that do that to you.

jackay Enthusiast
jackay
Posted

If you are instantly bloating you are reacting. I would avoid the foods that do that to you.

If you normally get symptoms from cc and don't when you eat products that are manufactured in a factory that produces wheat, than you should be O.K. If you never had symptoms from ingesting gluten, than you could possibly be damaging your intesttines.

Since you bloat up from gluten, you will know if these products are bad for you.

  • 2 weeks later...
Lynayah Enthusiast
Lynayah
Posted

Hey everyone, been away for a while but I'm back! I have a question, I read in a past post that we can eat items that are manufactured in a factory that says "produced in a factory that also produces wheat...etc.." as long as it doesn't bother us.. However, I don't understand something. Even if it doesn't bother us or give us symptoms.. it could still be damaging our intestines couldn't it?? I find that if I do eat gluten I'll bloat up instantly but nothing serious happens, which i find surprising as both my blood test and endoscopy came back positive. So just wanna know if we can eat things that have this disclosure on them?? thx! :)

You raise a valid point.

I often worry about "silent celiacs" -- those who do not show symptoms of having celiac disease. I worry that when they eat such foods, their upper villi may become damaged, but because they do not show any symptoms, they do not know it.

Worse yet, if they do not have a doctor who regularly checks bloods levels, run additional biopsy, etc., they may NEVER know it -- there are a lot of folks here who are self diagnosed or who have doctors who aren't really up on things.

In other words, these foods may be quietly killing them.

A few months ago, I traveled on a business meeting. Food was served buffet style. I met someone there who had celiac disease -- a man in his, I would guess, late 20's or early 30's -- someone who should have a long life ahead of him.

He was one of those people who do not exhibit symptoms.

So, when it came time to eat, he just went up to a hotel staff member-- not a chef, not a manager (not that the chef and manager at the hotel were knowledgable enough -- for me, they definitly weren't -- I had to eat fresh, unpeeled fruit only, because the hotel WAS HORRIBLE at understanding gluten-free) and he asked, "What has wheat in it?"

Then, he'd eat whatever they said didn't have wheat in it.

AUGH!!!!!!

But, because he didn't have to run to the bathroom and change his pants . . . and because he didn't double over in pain from eating what was almost certainly cc'd food, he thought he was okay.

Oh my gosh, my heart breaks for people such as him. I want to cry just thinking about it.

Reba32 Rookie
Reba32
Posted

There are some labeled Gluten Free foods that also say "produced in a factory that uses wheat..." etc...products that are advertised on this site even and maybe even sold in the Gluten Free Mall.

Personally, I figure if they're labeled Gluten free, with the allergy warning, then the company *may* have them in the same factory, but maybe they produce them on different days after a good clean up, or they're in different parts of the factory. Most of these products that I've tried I have had no reaction to.

However, in products that have the allergy warning that the items are produced on shared equipment I stay away from, because I usually have an immediate reaction.

rtrheli Newbie
rtrheli
Posted

If it says anything about being produced in a factory that produces wheat, I would stay away from that product. You can't count on others to keep things safe. They don't know or understand.

tarnalberry Community Regular
tarnalberry
Posted

If anyone brings a sandwich into your house, if your family ever brings a hamburger bun in - even in a room that's not the kitchen, then you have shared facilities. There are strict rules about cleaning. Is it possible to get contamination from shared facilities? Yes. ANYTHING is possible.

Realize, however, that virtually EVERYTHING passes through a shared facility at some point - whether it's on a farm, in a truck, in a processing plant, or in a grocery store. (Heck, grocery stores are one HUGE shared facility.) There is a balance that you have to find for yourself.

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Canadian Girl Apprentice
Canadian Girl
Posted
  • Author

can ppl who are silent sufferers actually die from eating gluten and having no reaction? would the intestine eventually shut itself down??

mopsiecat Rookie
mopsiecat
Posted

I had been eating buckwheat that I thought was safe and for several years I felt good. Then I started getting celiac symptoms and for a long time could not find the gluten source. I got so sick I went to the doc to rule out something more serious. Finally I emailed the Winnipeg company that packaged the buckwheat and they answered that they used the same equipment for wheat and barley but cleaned the machinery after. But how well were they cleaned I wonder? Sure enough when I stopped using that buckwheat my symtoms disappeared. A good lesson for me; I'm much more careful now.

tarnalberry Community Regular
tarnalberry
Posted

can ppl who are silent sufferers actually die from eating gluten and having no reaction? would the intestine eventually shut itself down??

Well, the primary cause of death wouldn't be "eating gluten", and it's not an issue of the intestines shutting down. Rather, the autoimmune reaction causes other problems that can cause death. Anemia and osteoporosis (or just frequent infections due to vitamin D deficiency) are certainly not good for the body, other auto-immune diseases are not either, and intestinal cancer and lymphoma can directly lead to death. This isn't a "kills you quickly" disease.

Experiencing symptoms or not is absolutely zero evidence for what's going on "behind the scenes".

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      Good evening @EssexMum You are quite right to be concerned about this situation.  Once diagnosed as coeliac, always a coeliac, and the way to heal  is through adopting and sticking to a strict gluten diet. That said... I have travelled twice to France since my diagnosis, firstly in May 2013 and again in August 2019.   My spoken French isn't bad, and whilst there I tried my best to explain my needs to chefs and catering staff, and I read labels very carefully when shopping in supermarkets, but both times I came away with worsening gastric symptoms and pain. Interestingly,  after the second holiday, my annual coeliac review took place the following month and although I'd been very careful to avoid gluten all year, thanks to that August holiday my coeliac antibodies were elevated,  Clearly I hadn't been imagining these symptoms and they must have been caused by gluten sneaking in somehow. When I spoke to my gastroenterologist on my return, who is an excellent doctor, he told me with a smile that this was a very common experience in France among his patients, and not to worry too much about it! In fact, before we went away in May 2013, which was just after I had been formally diagnosed, he told me not to even bother trying to adopt a gluten free diet until I returned, knowing what France was like, but I was feeling so awful at that time I ignored his advice and at least tried to make a start with it. (I ought to say - both these visits were some time ago, so perhaps things are a lot better there now.) So what to do?  I would say at least try to explain to catering staff the situation - they should be able to rustle up a plate of cheese, boiled eggs, tuna, salad and fruit, and if things like crackers and gluten-free pot noodle or oats can be packed in the UK, those can be produced at mealtimes.    Of course, most larger supermarkets in France do now cater for coeliacs, but when I was last there the the choice wasn't as wide a range as we have in the UK but I think that is partly because the French like to cook from scratch, whereas our gluten-free aisles have quite a lot of dried or pre-baked goods in them/convenience foods, because I think we as a nation tend to use them more. I would be worth doing a bit of research on the internet before the trip, - the words you want are 'sans gluten'.  I've just googled 'sans gluten Disney Paris" and this came up.  I do hope at least some of this is of help. https://www.tripadvisor.co.uk/Restaurants-g2079053-zfz10992-Disneyland_Paris_Ile_de_France.html  Whatever befalls in France, at least your stepdaughter can resume her usual diet on her return. On a related tack, would you be happy to post any positive findings/tips upon her return - it might be of use to others travelling to Disneyland Paris with children in future? Cristiana
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