Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Trapped In Gluten Prison


Wheat Wacker

Recommended Posts

Wheat Wacker Rookie

I'm new. diagnosed in April. I though It would be easy to avoid gluten foods, you know? no breads, cerals, beer, etc. I never realized the disease was this complex.

It seems managable for someone who lives in a built up city can cook in the safty of there own homes and shop at modern western shops. I however face a diffrent battle.

I'm a Tug Boat Captain, in Egypt. I'm form California, but work for an international supply boat company. I work with an 8 man Egytian crew, there nice guys but there stable is bread, battered fried anything, and baked sweets. we have a cook who I have been trying to communicate my needs with, but I'am still figuring out what I need. After reading about Cross contamination it seems that my battle is hopeless. I work in a remote part of Egypt in the middle of the dessert and join the Vessel for two months at a time then take a month off. There is know way to go to the store, and I can only get limited things from the ships supplier, I'm still working on that. I'am basically trapped in a prsion like compound surounded by gluten.

Being the captain is good becuase I have the power to simpley through everything off the boat and any person that challenges that discion. But I Feel that's the extreme last option. Does any one have any advise on my situation?

Things I have been eating- fruit, vegtable, penut butter, snikers bars, yogurt, hard boiled eggs, edam cheese.

I'm afraid to eat anything cooked becuase the pans are old scoured and I assume gluten infested.

Is it possible to de-glutenize pots and pans... how?

Thanks


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



lucia Enthusiast

Wheat Wacker,

It sounds like you're eating better than the crew! Seriously, you may be better off in the long run being forced to eat fruits and veggies. That said, I'm sure they feel a lot more full, and it sounds like it's hard to put together a "balanced" meal.

It's hard to respond since I don't know what you have access to. Can you get ahold of canned goods? If so, maybe sardines or kippers from the can, canned soups (which you could just ask the cook to heat up in a pot), ethnic foods in a can, like thai or indian meals?

Sounds like this is a learning experience, albeit a painful one. Next time you ship out, you'll be able to prepare better. You can purchase clean pots ahead of time, and figure out what food to bring on board.

Good luck!

Wenmin Enthusiast

Try the website below. I ran across this recently and hope it helps...

www.liveglutenfreely.com

click on the recipes link. It has a plenty of recipes to choose from...

As for the pots and pans, try scrubbing by hand and then putting in the dishwasher for a cycle before each use...until you can get your own set.

Wenmin

Skylark Collaborator

How bad shape are the pots in? Can you give them a good scrub with steel wool and the strongest soap you can find? Also, how gluten-sensitive are you? It's kind of unusual to be so gluten-sensitive that residue on a freshly-scrubbed metal pot is troublesome. Then you just need to be sure that your cook knows to use a separate, clean spoon in something he's trying to make gluten-free.

If you can get clean pots, I'm sure you can find rice and beans to add to your diet. Aren't chickpeas and lentils popular in that part of the world? That should give you a little balance to go with the fruits, vegetables, and eggs, and cheese. Hummus with veggies or rice cakes is a gluten-free staple even in this part of the world!

Mack the Knife Explorer

Rice, legumes and vegetables are also staples of Egyptian food. I cook a lot of North African food and usually it's just a matter of avoiding bread and pastry recipes and substituting rice for couscous. Does your cook do Tajines? That's sort of a slow cooked stew. If it's served with rice it should be gluten-free.

I think you need to embrace rice. Maybe you could buy one pot that is purely for your use. Tinned legumes would also be a good idea. If you mix them with rice they become a complete protein and can replace meat in your diet if necessary. Tinned vegetables may also help.

As for dessert, most Egyptian sweets are based on Filo pastry or Semolina so you need to avoid those. But Egyptians do a great traditional rice pudding. Maybe see if your chef can make one.

Mack the Knife Explorer

Also, rice keeps very well in the fridge for a few days. I often cook up a big pot of rice and put most of it in the fridge. That way I can graze off it during the week. You can have it cold with beans, salad, canned fish or hard boiled eggs; Fry it up with onions and peas etc to make fried rice; toss it into the pot when you are heating up leftovers, or mix it with milk or eater and cook it as porridge for breakfast.

Yoghurt is really nice when mixed with hot rice.

I'll have a look at some of my North African/Middle Eastern cookbooks when I get home and see if anything else occrs to me.

Wheat Wacker Rookie

Thank you all for the repley's its been helpful. Yes they eat alot of beans, and rice, I actualoly got my hands on some brown rice, which is crazy. I ate really healthy before I got sick, the only gluten I really ate was from occational bread or pasta but mainly from muisli/granola that I would eat daily. I have always eaten alot of friuts and vegtables, I'am just worried about the cross contamination thing, if there's bread crumbs on the counter/cutting board, knife, could that make me sick. I'am not sure how senestive I'am yet since I'am newly diaganosed. I'm and Ex fisher man, so naturally there is a constant supply of freash fish on the boat, but the Egyptians insist on battering it which I never eat anyway. I have just been worried about the pots and pans and cross contamination,even if it's boiled or baked.

Hummus is my favorite, I have worked with 4 or five 5 diffirent cooks, here some of them very good, yet when I ask about hummus everbody looks at me funny? know body know hoew to make it. They do make a tahina galic sauce simlar to hummus with no chickpeas, it's good and I think gluten free unless the CC again. Again thanks for the advice, I wasn't sure if Gluten could survive a soap wash or not, that make me feel better, like I said I'am working on Implementing a system for my food and trying to get more stand by gluten free foods.

Thanks again


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Mack the Knife Explorer

The safest and easiest way for you to eat fish would be to seal a piece tightly in aluminium foil with some butter or olive oil. Then just toss it in the oven on a lowish heat for about 25 mins. Then it's done. No cc issues and heaps healthier than battered fish.

It takes very minimal effort so it shouldn't inconveience your cook too much. Sometimes I put other stuff in the foil with the fish - like green beans, spinach, carrots or pesto. They cook together just fine.

Or you can fry your fish in a frying pan on a piece of foil. That would solve the cc issue.

Hommus is traditionally gluten free. Ingredients are usually chickpeas, tahini, garlic, lemon juice, olive oil and maybe a few spices. Tahini sauce is made from the same ingredients but without the chickpeas. They should both be fine as long as they are made from scratch.

Wheat Wacker Rookie

I, have been trying to get pots and pans for a month but appreantly my health is not that important to this comapany. I was diagonsed with Celiac right before I left and unforutntly, I have to travel Internationaly to work, due to weight restrictions I can't bring much back. I did have the foresight to run by a health foods store and buy a bunch of gluten free bars and stuff, which I already ate. I also bought Some powdered super friuts and greens mixes and protien shake mixs, all gluten free of course, so I had some sort of nutrients to fall back on. I was hopeing to have things sorted by now, but It just keeps getting more complicated the more I research. My next step is to make standing orders for my Cook in regards to the galley.

So far it reads:

The Capt. Has a Disease that will cuase him to become ill if he eats even tiny amounts of bread flour pasta. The following are his orders:

1. Keep seprate plates, bowls, silverware, pots and pans for the Capt.

2. Wash these plates, Bowls, Silverware, pots and pans, with a seprate clean sponge and soap/bleach

3. When preparing Captains food there will be no flour or bread in the cooking area.

4. Do not touch or handle flour or bread when preparing the capt. food

5. Use a separate clean cutting board an knife when preparing ingredients, no flour, no bread crumbs.

If these orders are not followed all bread, flour and pasta will be removed form the vessel.

So that should be a good start, please any comments, or If I left anything out????

\Of course I will have to get this translated into Arabic so he can read it.

Thanks

prisskitty Rookie

One suggestion. When you get off of the ship, go to the store and buy a microwave (small) for your cabin. (I think microwaves work in ships lol) Or, get a small rice cooker/crockpot.

Stock up on instant rice and steam-in-bag veggies. These things last forever! And, for meat, eat canned tuna fish and chicken.

The other items you listed are good.

But, you may very well have to get a designated pan in the kitchen and just order that nobody cooks on it, only you.

These reason I suggested instant rice was because if you're capn, you're going to be busy and won't have much time to cook.

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,187
    • Most Online (within 30 mins)
      7,748

    Jackie49
    Newest Member
    Jackie49
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      First, welcome to the forum, @boy-wonder! Second, a little clarification in terminology is in order. Granted, inconsistency is rampant when it comes to the terminology associated with gluten disorders, but it has more or less become settled in this fashion: "Gluten intolerance" is a general term that car refer to either celiac disease or NCGS (Non Celiac Gluten Sensitivity). "Gluten Sensitivity" is the shortened version of NCGS. Third, Celiac disease is not an allergy to gluten. It is an autoimmune disorder characterized by gluten ingestion causing the immunes system to attack the lining of the small bowel, causing damage to it over time due to the constant inflammation that wears down the "villi" (mucosal finger-like projections that make up the lining). Over a significant period of time as gluten continues to be consumed, this generally results in impaired nutrient absorption. There are specific blood antibody tests available to check for celiac disease but the testing will not be valid while on a reduced gluten diet or a gluten free diet. Those already having having begun a gluten free diet must go back to consuming generous amounts of gluten for a period of weeks if they wish to pursue testing for celiac disease. Fourth, NCGS shares many of the same symptoms of celiac disease but does not damage the lining of the small bowel as does celiac disease. There is no test for it. A diagnosis for NCGS depends on first ruling out celiac disease. It is 10x more common than celiac disease. Some experts feel it can be a precursor to the development of celiac disease. Eliminating gluten from your life is the antidote for both. Fifth, you state that you are convince you don't have celiac disease by are just "gluten intolerant" (aka, gluten sensitive). How do you know that? It seems to me you are making a dangerous assumption here. I suggest you consider getting formally tested for celiac disease.
    • AllyJR
      Has anyone found a gluten free parakeet seed mix? I can't find a single one! My doctor wants me to make sure all pet food in the house is gluten free but I'm not sure if that's even possible with parakeets. We love our birds so much! I'm wondering if anyone has ever made their own bird seed mix if gluten free ones are not available. 
    • boy-wonder
      Hi, new member. About me, I had been suffering with weight gain, bloating and irregular and extreme bowel habits for a year or so. For example, I went on holiday in 2023, then again I  2024 at the same time of year and every shirt I wore in 2023 didn't fit anymore, couldn't even do the buttons up. Being in my mid 50s I put it down to age and middle aged spread. I'd been lucky all my life having good metabolism and being able to eat anything and as much as I like without putting on any weight, it drove my other half mad. Over a conversation with a friend health and age Related stuff came up and he mentioned someone he knew who had recently found out they were gluten intolerant,  I looked it up and had every one of 8 or so symptoms listed. Bloating,  weight gain,  headaches, brain fog,  constipation, etc etc. I took the decision to give going gluten free a try. Within 1 week I had lost 4 lb, now 7 weeks in I've lost 13 lb. I feel much better in general,  the bloating has severely subsided, it used to keep me awake at night as I felt so uncomfortable.  So pretty much a success story, as everyone here knows,  going gluten free isn't always easy, and eating out can be awkward,  but I consider myself lucky that I appear to have an intolerance rather than an allergy or being celiac.  I can deal with most of the gluten free options at the supermarket but, the big one for me is bread, I love bread, and the gluten free options I've tried are pretty poor. I was at a posh black tie event last night and chose all the food options I thought would be gluten free,  however,  there was bread on the table and I couldn't resist it, I had I small piece of bread,  god it was good, I wanted more but I resisted. Today I feel a bit dodgy, my stomach is churning, and I generally feel a bit urgh.  So here's the question, is that really down to 1 small piece of bread or is it coincidence?  I'd be interested in hearing how other people have reacted to a similar situation,  as I was considering having a day off every now and then and enjoying some lovely fresh bread.
    • ValerieC
      Does anybody know of a guide that ranks reevaluates universities and colleges in terms of their accommodation of celiac disease or food allergies?   Thanks in advance for any leads! Valerie 
    • thejayland10
      thank you, i have been doing that the last few weeks and will continue to do so. I had not had my ttg iga checked since I was diagnosed 14 yrs ago so I am not sure if they ever dropped below the 15-20 range.    all my other labs are completely normal but I am concerned that this may be signs of refractor celiac or something else since I'm so careful with gluten-free diet 
×
×
  • Create New...