Jump to content

  • 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

Crock Pot Making Me Sick?

Bella001

By Bella001
in Coping with Celiac Disease

Recommended Posts

Bella001 Explorer
Bella001
Posted

Hello,

Is it possible for gluten to linger on and in a crock pot? In the past I used it to cook gluten type foods but of course it gets cleaned after each use. I made beef stew last week and within an hour of eating it....glutened! Bloated belly, gas, pain, etc....I'm just starting to feel like normal after several days. I know nothing I put in the stew contained gluten. All it was was beef and veggies. Had something similar happen after using our deep fryer a few months ago as well. My Mom said maybe when the pores open up when things heat up it may allow the trapped gluten to escape?? Any thoughts?

Thanks!

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

Celiac.com Sponsor (A8-M):


sunnybabi1986 Contributor
sunnybabi1986
Posted

My crock pot is ceramic, glazed, so I can't imagine that the pores would "open up." I know that is exactly what happens with cast iron, but as far as I know, not with glazed ceramic.

Maybe someone else knows something I don't, but I don't believe that it would be possible to be glutened from a crock pot. Hope you figure it out soon! :)

Edited to Add: If your crock pot has scratches in the ceramic, that may well be exactly what made you sick...gluten may have lodged itself in the cracks and then transferred to your food while the crock pot was on...maybe that would explain it?

Dixiebell Contributor
Dixiebell
Posted

Reynolds makes liners for your crock pot. You could try that next time.

Open Original Shared Link

Bella001 Explorer
Bella001
Posted
  • Author

Reynolds makes liners for your crock pot. You could try that next time.

Open Original Shared Link

That's a great idea! Is worchester sauce (L&P) gluten-free? It says it is but now I'm wondering???

Dixiebell Contributor
Dixiebell
Posted

The website says Lea & Perrins is gluten-free. I had to look under foodservice to find it though.

Some people have problems with certain oils, either they are CC or they just can't tolerate them. I have been seeing people talking about canola.

The deep fryer basket could possibly have gluten hiding somewhere. Maybe you could soak it really well and then run it in the dishwasher.

GFinDC Veteran
GFinDC
Posted

You could also be reacting to the veggies in the beef stew. Why not test that out? All you have to do is eat nothing but one of those veggies and see what happens. If nothing happens try another one the next day. Same with the spices if any that were used. If your reaction is that quick you should be able to pin it down pretty easy.

VioletBlue Contributor
VioletBlue
Posted

The first crock pot I ever had was ceramic, BUT it had a plastic lid. I ditched it after I was diagnosed for a new one with a glass lid. Ceramic and glass if they're cleaned thoroughly should not retain any gluten. But plastic would be a crap shoot I think.

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

Celiac.com Sponsor (A8-M):


Marilyn R Community Regular
Marilyn R
Posted

I think H&P has soy, not sure. I'd question soy or nightshades before crockpot, in that order, but that's just me.

P.S. I made an awesome beef stew tonight gluten-free /Dairy Free/ Soy free from a Martha Stewart recipe. I haven't been around long enough to know if you're allowed to post links, but you can search it online. It's the one with flour (I subbed brown rice flour), balsalmic vinegar and tomatoe paste and potatoes, etc, (garlic, carrots, onions, chunked beef, water)..in a 5 qt. covered dish or crock pot. It was ab fab.

Good luck...

T.H. Community Regular
T.H.
Posted

It says it is, but I think the important thing to remember when you're trying to track down what may have glutened you is that 'gluten free' is a range rather than absolute zero. If your gluten tolerance is lower than where this sauce's gluten free range is, than it could still be making you sick, you know?

That's a great idea! Is worchester sauce (L&P) gluten-free? It says it is but now I'm wondering???

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Scott Adams
      - Scott Adams replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      7

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin. In the early 1900s, refined white flour replaced whole grains, and people began...
    2. Scott Adams
      - Scott Adams replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted...
    3. JoJo0611
      - JoJo0611 replied to JoJo0611's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      CT with contrast.

      Thank you.
    4. deanna1ynne
      - deanna1ynne replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

      Thank you all so much for your advice and thoughts. We ended up having another scope and more bloodwork last week. All serological markers continue to increase, and the doc who did the scope said there villous atrophy visible on the scope — but we just got the biopsy pathology report back, and all it says is, “Duodenal mucosa with patchy increased int...
    5. cristiana
      - cristiana replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      7

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      Thanks for this Russ, and good to see that it is fortified. I spend too much time looking for M&S gluten-free Iced Spiced Buns to have ever noticed this! That's interesting, Scott. Have manufacturers ever said why that should be the case?
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,436
    • Most Online (within 30 mins)
      7,748
    Vivien Armstrong
    Newest Member
    Vivien Armstrong
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Scott Adams · Posted

      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted to at least mention the possible negative sides of having a formal diagnosis. While I understand wanting a formal diagnosis, it sounds like she will likely remain gluten-free either way, even if she should test negative for celiac disease (Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If her symptoms go away on a gluten-free diet, it would likely signal NCGS).        
    • JoJo0611
      CT with contrast.

      By JoJo0611 · Posted

      Thank you. 
    • deanna1ynne
      Inconclusive results

      By deanna1ynne · Posted

      Thank you all so much for your advice and thoughts. We ended up having another scope and more bloodwork last week. All serological markers continue to increase, and the doc who did the scope said there villous atrophy visible on the scope — but we just got the biopsy pathology report back, and all it says is, “Duodenal mucosa with patchy increased intraepithelial lymphocytes, preserved villous architecture, and patchy foveolar metaplasia,” which we are told is still inconclusive…  We will have her go gluten free again anyway, but how soon would you all test again, if at all? How valuable is an official dx in a situation like this?
    • cristiana
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By cristiana · Posted

      Thanks for this Russ, and good to see that it is fortified. I spend too much time looking for M&S gluten-free Iced Spiced Buns to have ever noticed this! That's interesting, Scott.  Have manufacturers ever said why that should be the case?  
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.