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

Just Diagnosed


hazeleyez682

Recommended Posts

hazeleyez682 Apprentice

Hello All

After over a year of blood tests 2 endocopys 1 colonoscopy and coutless appointments i have been diagnosed a celiac. I have done alot of research on going gluten-free and i am ready to get healthy, but i have one major concern. I work in an italian resturant where we make our own pizza calzones ect... Everything on our menu is pasta pizza, calzones and other "glutney" foods. I come in contact with much of it. I do my best not to handle these things, but i do wonder with the dough being made there all day long and im sure flour is in the air, is working in this resturant going to hinder my going gluten-free???? Any input would be useful.


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



Celiac.com Sponsor (A8-M):



ravenwoodglass Mentor

Unfortunately the answer is yes, it could interfere with your healing and keep you reactive. The reason why is flour that is airborne is going to be breathed in. It will come into contact with your system and will keep the antibodies going.

RiceGuy Collaborator

Yes. As ravenwoodglass stated, you'll not really be gluten-free if you continue working around all that wheat flour. Now, if the restaurant owner/manager wants to be progressive, they'll start making gluten-free versions of the foods you mentioned. Though they'd have to have a dedicated room with appropriate ventilation so that wheat flour from the rest of the place doesn't filter in. Then you could keep working there.

ravenwoodglass Mentor

Yes. As ravenwoodglass stated, you'll not really be gluten-free if you continue working around all that wheat flour. Now, if the restaurant owner/manager wants to be progressive, they'll start making gluten-free versions of the foods you mentioned. Though they'd have to have a dedicated room with appropriate ventilation so that wheat flour from the rest of the place doesn't filter in. Then you could keep working there.

Great idea but wouldn't having the wheat flour in the dedicated room be a better way? If they cook gluten free stuff and then walk it through the area where the wheat flour is floating around then folks would still be breathing in the wheat flour particles and it would be drifting down onto the gluten-free food also. I cooked at a restaurant a long time ago where they made their own bread and there was a little room where all the baking stuff and these huge mixers were kept. It had glass walls so the customers could watch the homemade bread being made while they ate their individual loaves. I always felt a bit like a zoo exhibit when the regular baker was off and I had to do it.

hazeleyez682 Apprentice

Yes. As ravenwoodglass stated, you'll not really be gluten-free if you continue working around all that wheat flour. Now, if the restaurant owner/manager wants to be progressive, they'll start making gluten-free versions of the foods you mentioned. Though they'd have to have a dedicated room with appropriate ventilation so that wheat flour from the rest of the place doesn't filter in. Then you could keep working there.

Well this puts me in a bind as i dont believe they will do anything like seperating stuff for me, it's tough as EVERYTHING on thier menu is not celiac friendly at all. And the kitchen space is limited to one large room so seperating these items would be impossible...I'm in trouble ;-(

Mari Contributor

Well this puts me in a bind as i dont believe they will do anything like seperating stuff for me, it's tough as EVERYTHING on thier menu is not celiac friendly at all. And the kitchen space is limited to one large room so seperating these items would be impossible...I'm in trouble ;-(

I can see that this is difficult for you, particularly if food handling is the only job you are trained for and you are satisfied with this type of work. Any other similar job might present the same problems. You might contact your local government agency and look into unemployment benefits which might bridge the gap until you find a different kind of work. Some states have funded re-training programs which you might be entitled to with your gluten problems. Years ago I read about a dentist who became very allergic to dental materials and he was retrained so he could work again. There may be some medications which you can use to limit the damage while you are still working with all that wheat around, I have read that some people use benedryl or antihistamines so talk to your Dr. And not everybody is so sensitive that they react to small amounts of gluten in the air or on counters, or so they wrote but the danger is that you could be reacting and not show symptoms. One woman wrote in who had been gluten-free for 10 years but was cooking regular food for her family. Her Dr decided to do the tests and they were positive. One guy was able to work in a restaurant with gluten foods if he wore gloves. It is a little expensive but you might want to do the blood tests at regular intervals to keep track of any reactions. Good Luck!

RiceGuy Collaborator

Great idea but wouldn't having the wheat flour in the dedicated room be a better way? If they cook gluten free stuff and then walk it through the area where the wheat flour is floating around then folks would still be breathing in the wheat flour particles and it would be drifting down onto the gluten-free food also. I cooked at a restaurant a long time ago where they made their own bread and there was a little room where all the baking stuff and these huge mixers were kept. It had glass walls so the customers could watch the homemade bread being made while they ate their individual loaves. I always felt a bit like a zoo exhibit when the regular baker was off and I had to do it.

Very good point. The first image which comes into my mind is a wall right down the center of the building, and both halves have an entrance. Traditional on one side, and gluten-free on the other. OK, that's just too idealistic, but one can dream.

Well this puts me in a bind as i dont believe they will do anything like seperating stuff for me, it's tough as EVERYTHING on thier menu is not celiac friendly at all. And the kitchen space is limited to one large room so seperating these items would be impossible...I'm in trouble ;-(

I have little doubt that you are correct in that they won't want to change anything. However, if it were me, I wouldn't go to the management as if to say "do all this just for me". I'd present the idea as a forward-thinking profit-motivated venture. Just think of all the additional customers they could have if they did it! Maybe start a petition or something. Post a notice in the local health food stores, with a web address for people to go and sign a list. Of course, that takes time, of which you really don't have much. I don't know what sort of disability options there may be if any, but you need something right away. As many philosophy-oriented people might say, turn what could be misfortune into opportunity. You already know how to work with food. So you're that much closer to being adept at doing it gluten-free. That is, if you aim to stay in your current line of work. I wonder if any vocational schools have a gluten-free cooking class. If not, they should, and that means they'd need teachers. I don't know, just a few thoughts. I'm sure others will have some ideas for you.


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



Celiac.com Sponsor (A8-M):



gf-soph Apprentice

That is such a hard situation for you!

Honestly, if it were me, there is no way I would ever work in an environment where they make products using loose flour. I don't even go inside bakeries if I can help it, and I walk past them quickly when I don't have a choice.

While you can wash your hands and clothes, the main issue is that you are breathing in the flour. Some of it gets trapped in the mucous in your nose and throat, and from there some of that gets into your digestive tract. If it was a restaurant where there wasn't loose flour I would still be concerned, but loose flour is a big concern.

I used to work in a bakery (prior to going gluten-free), and I used to come home covered in a greasy film of flour. Think of that all through your nose and mouth. You can't know at this point how sensitive you are, or how much gluten you will ingest through the air, not to mention the contamination through your hands and clothes.

It's a big issue, and you have to make the decision that is best for you. However, if you continue working there you should at least get your blood antibodies checked out occasionally to see if they are falling. If they dont, or if you are still sick, then I would seriously consider whether the job is damaging your health.

hazeleyez682 Apprentice

That is such a hard situation for you!

Honestly, if it were me, there is no way I would ever work in an environment where they make products using loose flour. I don't even go inside bakeries if I can help it, and I walk past them quickly when I don't have a choice.

While you can wash your hands and clothes, the main issue is that you are breathing in the flour. Some of it gets trapped in the mucous in your nose and throat, and from there some of that gets into your digestive tract. If it was a restaurant where there wasn't loose flour I would still be concerned, but loose flour is a big concern.

I used to work in a bakery (prior to going gluten-free), and I used to come home covered in a greasy film of flour. Think of that all through your nose and mouth. You can't know at this point how sensitive you are, or how much gluten you will ingest through the air, not to mention the contamination through your hands and clothes.

It's a big issue, and you have to make the decision that is best for you. However, if you continue working there you should at least get your blood antibodies checked out occasionally to see if they are falling. If they dont, or if you are still sick, then I would seriously consider whether the job is damaging your health.

Truth is i dont LOVE the buissness. I have a BA in education and was teaching until laid off, that's when i took this job as a server. And it has proved to be very lucrative making 100 a night mostly. But i dont want to make myself sick. My last pre-diagnosis TTG was 88! I have been so sick for so long i just want to feel better. I have lost 40lbs and have dirreah nasuea, stomach pain daily. Perhaps a nice quiet office job LOL? The resturant buisness is high stress i often work 8-10 hr days on my feet...i read stress isnt good for celiacs and can create symptoms. Maybe a job change isnt a bad idea. Thanks for all this information. I have some job hunting to do...not an easy task in this economy especially in RI smallest state fewer jobs :-/

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      128,863
    • Most Online (within 30 mins)
      7,748

    Maribel Olmeda
    Newest Member
    Maribel Olmeda
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      71.3k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • knitty kitty
      Hello,   The medication in these inhalers can cause a thiamine deficiency if used by someone already low in thiamine.  We don't absorb sufficient amounts of vitamins and minerals due to the inflammation and damage done to our villi in Celiac Disease.  Even a long term strict gluten free diet may not provide sufficient amounts of vitamins and minerals.  There are eight B vitamins that all work together.  Thiamine deficiency often shows up first because our bodies use so much of it and it can't be stored very long. Thiamine deficiency symptoms can appear in as little as three days.  Without thiamine, the other B vitamins may not be able to function properly.   Thiamine is needed to clear lactic acid accumulation caused by the inhalers: Shoshin beriberi provoked by the inhalation of salbutamol https://pubmed.ncbi.nlm.nih.gov/12951730/    Significant Lactic Acidosis from Albuterol https://pmc.ncbi.nlm.nih.gov/articles/PMC5965110/ Albuterol-Induced Type B Lactic Acidosis: Not an Uncommon Finding https://pmc.ncbi.nlm.nih.gov/articles/PMC7263006/ Lessons of the month 1: Salbutamol induced lactic acidosis: clinically recognised but often forgotten https://pmc.ncbi.nlm.nih.gov/articles/PMC6964186/ An Overview of Type B Lactic Acidosis Due to Thiamine (B1) Deficiency https://pmc.ncbi.nlm.nih.gov/articles/PMC10731935/   Thiamine has antifungal and antibacterial properties.  Thiamine helps keep Candida in check.  Thiamine helps keep SIBO in check.  Thiamine helps with black mold, Aspergillis infection.  Riboflavin helps fight Candida infection in the mouth. Riboflavin Targets the Cellular Metabolic and Ribosomal Pathways of Candida albicans In Vitro and Exhibits Efficacy against Oropharyngeal Candidiasis https://pubmed.ncbi.nlm.nih.gov/36625571/   Thiamine deficiency can make ones voice hoarse and can cause localized edema.  Niacin deficiency can make ones voice hoarse.  (Niacin deficiency and Thiamine deficiency can each cause irritability, agitation, and lability.) Hoarseness in pellagra https://pubmed.ncbi.nlm.nih.gov/21507655/ Hidden Hunger: A Pellagra Case Report https://pmc.ncbi.nlm.nih.gov/articles/PMC8152714/   Anesthesia can cause B12 deficiency.  B12 deficiency can show up as mouth sores and geographic tongue, diarrhea, and dementia. Vitamin deficiency, a neglected risk factor for post-anesthesia complications: a systematic review https://pmc.ncbi.nlm.nih.gov/articles/PMC11823251/ Neurologic degeneration associated with nitrous oxide anesthesia in patients with vitamin B12 deficiency https://pubmed.ncbi.nlm.nih.gov/8250714/ Subacute combined degeneration of the spinal cord following nitrous oxide anesthesia: A systematic review of cases https://pubmed.ncbi.nlm.nih.gov/30144777/ The Effect of Vitamin B12 Infusion on Prevention of Nitrous Oxide-induced Homocysteine Increase: A Double-blind Randomized Controlled Trial https://pmc.ncbi.nlm.nih.gov/articles/PMC4052402/     Eating a diet that is heavy in carbohydrates can precipitate a thiamine deficiency.  As the amount of carbohydrates consumed increases, additional thiamine is needed, otherwise the carbs will be stored as fat.   Thiamine deficiency disorders: a clinical perspective https://pmc.ncbi.nlm.nih.gov/articles/PMC8451766/   Hiding in Plain Sight: Modern Thiamine Deficiency https://pmc.ncbi.nlm.nih.gov/articles/PMC8533683/   The deficiency symptoms of some of the B vitamins cause gastrointestinal symptoms that resemble the same symptoms as when being glutened.   Thiamine deficiency can present as vomiting, diarrhea and abdominal pain (Gastrointestinal Beriberi).  Niacin deficiency can present as diarrhea (Pellagra = diarrhea, dermatitis, dementia, then death ).  B12 deficiency can present as diarrhea or dementia.  Not everything is caused by hidden gluten.  Gluten free processed foods are not required to be enriched with vitamins lost in processing like gluten containing foods are. Blood tests are not accurate measurements of vitamin levels, but do talk to your doctor and nutritionist about supplementing with the eight B vitamins, Vitamin C, the four fat soluble vitamins and minerals like magnesium.  Your physician can give you a shot of B12 before anesthesia administration.   By the way, Celiac Disease genes have been traced back to having originated in Neanderthals.  I'm not a singing teacher on the net.  I earned a degree in Microbiology after studying nutrition because I wanted to know what vitamins are doing inside the body.  I've experienced nutritional deficiencies myself. Hope this helps!  Keep us posted on your progress!
    • trents
      Welcome to the forum, @jnstefan! She should start feeling better within a week or two if she is truly avoiding gluten and if she isn't also showing intolerance to other foods. It is quite common for celiacs to be dairy intolerant (not just the lactose but the protein casein in dairy) and to oats (protein is avenin). Casein and avenin have structures similar to gluten. We call this cross reactivity (not to be confused with cross contamination). So, you might look at pulling these two food items from her diet to see if there is improvement. But achieving a gluten free state is more challenging than people realize when the first start in. It is hidden in so many foods you would never expect to find it in like soy sauce and canned tomato soup, just to site two examples. This might help:  
    • jnstefan
      My 10 year old daughter was diagnosed with Celiac 2 weeks ago. We've been on gluten free diet now for 2 weeks. She still experiences abdominal pain at times , and is struggling with fatigue. What is everyone's experience with how long it takes for the body to heal and stabilize after starting the gluten free diet? Thanks for any feedback!
    • thejayland10
      thank you for the insight  Thank a small elevation can be due to this or is it more likely to be cross contamination ? 
    • Championjaidlyn
      HEY HB333!! Did you ever find out what you had???  I’ve been having those same things for 10 months almost a year now!! but I’ve also been in extreme agonizing hell!!  With those bumps, I’ve become itchy everywhere to the point we’re not be able to do anything but itch and cry for hours!! they have gotten so bad they’re all over my body head to toe. I have stuff coming off my scalp and stuff coming out of my ears and all my nails are brittle and breaking and I’ve got stuff under my nails and it’s even in my nose and my eyebrows, and I don’t know what to do!!!   But I’m having those little bumps just like you and white stuff around them and then my hair follicles have white stuff on them and my skin is breaking open and leaking white stuff and my dermatologist in the ER won’t help and I don’t know what to do!!! nobody knows what it is!! I really need help!! did you ever figure out what it was??? 
×
×
  • Create New...