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

New And Seem To Be Super Sensitive


sora

Recommended Posts

catsmeow Contributor

Perhaps a new thread regarding exceptional allergies and chemical sensitivities would be in order. :)

I was thinking the same thing, but I wonder how much traffic it would get since allergies are the minority. However, I would love to have a place where we can all compare notes and not feel so all alone.


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



Celiac.com Sponsor (A8-M):



T.H. Community Regular

Wheat in wood?

It's not inside solid wood, no, but wheat can be used in pressed wood products, including some brands of plywood, which can be an issue for inhaled gluten if there is sawdust from it, or I would imagine might be a contact issue if one has an allergy that's severe enough and there are broken edges so contact with the inside is possible.

So sorry I don't have a list of manufacturers, though! To look at a specific brand, the MSDS (Manufacturers Safety Data Sheet) of the product used to be where I found the information. However, I've been looking recently to try and get more information, and it seems that this is more complicated than I had first realized.

The laws regarding MSDS's and what needs to be disclosed vary by state, so they can sometimes be incomplete, I'm told. Also, if a hazardous substance makes up less than 1% of the product, it does not have to be reported, which might be an issue with a sensitive enough allergy.

And the MSDS doesn't help us much when one is, say, visiting a friend's house and there are old plywood veneers in the house that were there before the homeowner bought it. No way to know what brand they are, anyway, yeah?

Solely based on MSDS rather than contacting companies, the trend seems to be heading away from wheat-based glue extenders (in addition to the formaldehyde glues). I have also seen information from companies here and there that they used to use wheat, but no longer do. However, considering that these woods products can be in our homes for years, there might be older products around that would be of concern.

There may also be an increase in the future in wheat straw being used itself instead of wood, for 'green' products. Particle board and particle board veneers are something I've found this in.

A couple examples:

This company used to use wheat as an extender in some products, and post-harvest wheat stalks in a particle board type product. They mention it in their FAQ, but no longer use it. (Open Original Shared Link )

This is a wheat based plywood called 'biofiber' that is made from wheat straw (Open Original Shared Link ).

kareng Grand Master

When was checking on a glue I use, the MDS doesn't list the "safe" ingredients like wheat or soybean oil, or " I don't know what would be in it". I called the company. The young guy said he couldn't give me a list of all the non- regulated stuff. It's secret. But what was I concerned with? I said "wheat". He said, " wheat?". I said I have an allergy. That was all he needed to hear. He took a few minutes to read all the ingredients and the source of an ingredient if relevant. He said that it had no wheat.

I would think that approach would work for most companies.

T.H. Community Regular

I called the company. The young guy said he couldn't give me a list of all the non- regulated stuff. It's secret. But what was I concerned with? I said "wheat". He said, " wheat?". I said I have an allergy. That was all he needed to hear. He took a few minutes to read all the ingredients and the source of an ingredient if relevant. He said that it had no wheat.

I would think that approach would work for most companies.

Hopefully so. I've had good luck with the few companies I called, as well. Kind of funny that I had better luck with companies in construction, when dealing with food allergies, than with some of the food companies I've called. :D

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,398
    • Most Online (within 30 mins)
      7,748

    Caw
    Newest Member
    Caw
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.1k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      Yes, this sounds right. Let us know when you find out your results.
    • ChrisSeth
      Hi thanks for your response! This is the only other info that’s on my test results for the IgA. The initial testing performed in the Celiac Disease Reflex Panel is the total IgA. If the total IgA is <10 mg/dL, the reflex tests that will be ordered are the Tissue Transglutaminase IgG Antibody and the Deamidated Gliadin Peptide IgG Antibody. If the total IgA is >=10 mg/dL, the reflex test that will be ordered is the Tissue Transglutaminase IgA Antibody. Does that give some insight?  following up with my Dr early next week… thanks again.  And I didn’t eat more gluten than usual during the last 6-8 weeks on purpose. Just a normal diet prior to testing. I had gluten everyday for 6-8 weeks though I’m sure.
    • Scott Adams
      Have you tried sheep's milk and goat's milk cheeses? After my diagnosis I could not tolerate cow's milk for ~2 years until my villi healed, but for some reason I did not have issues with sheep milk or goat milk cheeses.  I also had temporary issues with chicken eggs, but could eat duck eggs.
    • Scott Adams
      This is not a test for celiac disease, but your total IgA levels. This test is usually done with other celiac disease blood tests to make sure the results are accurate. Did they do a tTg-IgA test as well? Were you eating lots of gluten in the 6-8 weeks leading up to your blood tests? This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
    • ChrisSeth
      Test results came back for everything that was tested now. Cholesterol is off the charts high. Not sure if that’s related to celiac, I have no idea how it could be so high. Also tested positive for H pylori  infection… is there a link to celiac and H pylori? Or am I just experiencing symptoms of the H pylori infection? 
×
×
  • Create New...