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

Stupid Me.. Lucky Me!

Katrala

By Katrala
in Coping with Celiac Disease

Recommended Posts

Katrala Contributor
Katrala
Posted

I did a "Holiday Cooking Around the World" class with my students yesterday for an enrichment day. We were making different holiday dishes from different cultures.

I don't have any type of touch reaction from cooking gluten food, so I figured it wouldn't be a big deal. I made sure to eat a big breakfast before I left home, not wanting to eat even my brought lunch at school just because I figured I'd probably have gluten all over me.

So after thinking through all the precautions, I managed to negate them all by being a complete idiot.

Our first dish was Apple Kugel and we were boiling the egg noodles. I was explaining what "al dente" was and, just like I do with my gluten-free pasta at home and what I've always done with pasta, I took a piece out, popped it in my mouth to see if it was al dente yet - and then had them try it to see.

I didn't even think about it until I had swallowed it and thought, "You've GOT to be kidding me!"

I drank a good bit of water and was lucky - no terrible reaction other than my stomach gurgling some throughout the day.

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

Celiac.com Sponsor (A8-M):


srall Contributor
srall
Posted

When I first went gluten free I still made gluten-filled food for my husband and daughter. It took so long before I was out of the habit of testing their food as I was cooking it. I'm glad you didn't have a terrible reaction.

BabsV Enthusiast
BabsV
Posted

I'm so glad you didn't get really sick. I'm 4 months into the gluten-free lifestyle and I am paranoid about making this sort of mistake...being slightly distracted or busy and just popping something in my mouth without really thinking about it!

mamaw Community Regular
mamaw
Posted

Happens to the best of us... I call it a brain fart!!!!!

Monklady123 Collaborator
Monklady123
Posted

Yes, pasta was the one thing I did that with several times before I managed to get over it. I think the pasta thing is more automatic than anything else I do in the kitchen... I mean, I never automatically added flour to things (I always used cornstarch even before celiac because it doesn't get lumpy like flour does), and I've never tasted my kids sandwiches (and now they make their own anyway), etc. But pasta...well besides tossing the spaghetti against the wall to test for doneness (lol) tasting is the only way I do it.

Now I've finally learned to call someone to taste it for me. :P

bumblebee-carnival Newbie
bumblebee-carnival
Posted

I totally understand. We had people over Saturday night and I was putting out crackers and cheese for them. Automatically I went to reach for a cracker to pop in my mouth. I "came to" before I actually grabbed it, but I just started laughing.

pricklypear1971 Community Regular
pricklypear1971
Posted

While I understand cooking gluten in a classroom, I think those of you who cook it at home for others are real troopers!

Around here I'm the gluten police, and very little walks through the door. And if they want it-THEY COOK IT!!!

But I'm not a nice person, and everyone knows this...

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

Celiac.com Sponsor (A8-M):


Takala Enthusiast
Takala
Posted

Now, now, prickly pear, there are plenty of "nice" people out there who are really passive- aggressive.... :wacko:bless their hearts. ^_^

srall Contributor
srall
Posted

While I understand cooking gluten in a classroom, I think those of you who cook it at home for others are real troopers!

Around here I'm the gluten police, and very little walks through the door. And if they want it-THEY COOK IT!!!

But I'm not a nice person, and everyone knows this...

Oh that was only in the beginning. After my daughter was diagnosed the kitchen went mostly gluten free. (Sometimes I cannot contain my husband) But I will NEVER EVER EVER make something with gluten that neither my daughter or I can eat

Katrala Contributor
Katrala
Posted
  • Author

While I understand cooking gluten in a classroom, I think those of you who cook it at home for others are real troopers!

I do at home - we have a small section of the kitchen that is gluten-free.

Of course, I don't have any type of reaction from doing so. I learned early on that trying to do both at the same time (and make sure to wash hands in between, even) didn't work, so I had to either eat first or last. Well, that means I eat last when it's just me cooking.

I'm very fortunate in that my husband is an amazing cook and has been very supportive in making gluten-free foods. I only cook on the nights that he works (several times per week, but it's not too bad.) He and the kids still eat gluten, but our family meals are gluten-free and we have everything partitioned off.

I noticed today I was a bit "fuzzier" than normal and had a hard time in the faculty/student basketball game (I'm not normally talented at basketball by any stretch of the imagination, but today was noticeably more difficult.) This could be a reaction or it could just be a simple pure exhaustion from trying to wrap up the last few days of school before the break.

Monklady123 Collaborator
Monklady123
Posted

While I understand cooking gluten in a classroom, I think those of you who cook it at home for others are real troopers!

Around here I'm the gluten police, and very little walks through the door. And if they want it-THEY COOK IT!!!

But I'm not a nice person, and everyone knows this...

Everything else that they eat is gluten-free, since most foods are naturally gluten-free. But I do cook their pasta, and I do bake regular stuff for them from time to time. But it's always using a mix (I hate to cook or bake, lol) so I'm not dealing with sifting flour, etc. I've never had a reaction from it so I don't mind.

The reason I don't cook gluten free pasta for the rest of them is that it's too expensive! One of my pasta eaters is a teenage boy and if he has a friend over...well there goes a pound for just the two of them. lol..

LReynolds Newbie
LReynolds
Posted

I have only been diagnosed for about 5 days now, but I am just waiting for this to happen to me. Sorry to hear you didn't feel great afterward! Hope you feel better now!

red island Newbie
red island
Posted

The first month or so after my diagnosis I had terrible nightmares about accidentally popping a regular cookie in my mouth, I'd wake up in a panic!

pricklypear1971 Community Regular
pricklypear1971
Posted

Everything else that they eat is gluten-free, since most foods are naturally gluten-free. But I do cook their pasta, and I do bake regular stuff for them from time to time. But it's always using a mix (I hate to cook or bake, lol) so I'm not dealing with sifting flour, etc. I've never had a reaction from it so I don't mind.

The reason I don't cook gluten free pasta for the rest of them is that it's too expensive! One of my pasta eaters is a teenage boy and if he has a friend over...well there goes a pound for just the two of them. lol..

Yes, I was pleasantly surprised when my son liked my gluten-free pasta. But he does eat a lot of it, and you're right it isn't cheap!

Poppi Enthusiast
Poppi
Posted

I did that a couple of times too. On one memorable occasion I tasted a spoonful of vegetable noodle soup before I gave it to my daughter. Hubby and I were feeding the kids right before we set out on a weekend away so I panicked! I immediately did the only thing I could think to do and induced vomiting.

I don't cook gluten at all. We are lucky enough to have 2 kitchens in our house so we are set up like a kosher house. There is a gluten kitchen downstairs and my gluten free kitchen upstairs. Nothing goes between the two. The only exception is on pasta nights someone else cooks regular pasta downstairs and I cook gluten-free pasta and the sauce upstairs. My youngest son and I serve up our gluten free meals and then the rest of the family scoops their regular pasta downstairs and then comes up to get sauce and eat at the table.

Other than that no gluten comes up. Nothing capable of crumbs is allowed up here.

gfpirate Rookie
gfpirate
Posted

Hey... it happens! Sounds like just the kind of mistake I would make :P

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      128,155
    • Most Online (within 30 mins)
      7,748
    CruisenSueD
    Newest Member
    CruisenSueD
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.7k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Testing

      By trents · Posted

      Did your symptoms improve after going on a gluten-free diet?
    • Scott Adams
      Testing

      By Scott Adams · Posted

      Thank you for sharing your genetic test results and background. Your results indicate you carry one half of the DQ2 heterodimer (DQA1*05), which is associated with a very low celiac disease risk (0.05%). While most celiac patients have either DQ2 or DQ8, these genes are also present in people without celiac disease, so the test alone doesn’t confirm a diagnosis. Since you’ve been gluten-free for 10 years, traditional diagnostic methods (like endoscopy or blood tests) would not be reliable now. If an official diagnosis is important to you, consider discussing a gluten challenge with your doctor, where you reintroduce gluten for a period before testing. Alternatively, you could focus on symptom management and dietary adherence, as your gluten-free diet seems to be helping. Consulting a gastroenterologist or celiac specialist could provide further clarity.  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      Celiac or Addison's complications? Can someone share their experience?

      By Scott Adams · Posted

      @cvz Thank you for sharing your daughter’s story. It sounds like she is managing multiple complex conditions with great care and diligence. It’s encouraging to hear that she is compliant with her gluten-free diet and that her Addison’s disease symptoms are under control. The addition of electrolytes seems like a thoughtful suggestion, especially given her fluid intake. It’s also reassuring that she hasn’t shown noticeable symptoms from accidental gluten exposure, though it’s understandable how challenging it can be to monitor for such incidents. The unexplained high lipase levels are intriguing—perhaps further investigation or consultation with a specialist could provide more clarity. Wishing you both continued strength and success in managing her health. Please keep us updated on her progress!
    • Kj44
      Testing

      By Kj44 · Posted

      Hello I received this in a genetic lab test I requested from my provider.    The patient is positive for DQA1*05, one half of the DQ2 heterodimer. The celiac disease risk from the HLA DQA/DQB genotype is approximately 1:1842 (0.05%). This is less than the 1% risk in the general population. Allele interpretation for all loci based on IMGT/HLA database version 3.55 HLA Lab CLIA ID Number 34D0954530 Greater than 95% of celiac patients are positive for either DQ2 or DQ8 (Sollid and Thorsby, (1993) Gastroenterology 105:910-922). However these antigens may also be present in patients who do not have Celiac disease.   Some background, I have been eating gluten free for about 10 years now. I have never had an official celiac diagnosis due to endoscopy and labs tested after I had already been eating gluten free for over 1 year. I was constantly sick and told you slowly remove foods and see what effects my symptoms. I have also come to realize that I have other symptoms of celiacs and recently requested the genetic testing shown above.    I am looking to see if anyone has other recommendations for testing or just to clarify the results for me as I feel the official diagnosis could be helpful but I am not positive that it is even true for me. 
    • cvz
      Celiac or Addison's complications? Can someone share their experience?

      By cvz · Posted

      My daughter, age 48, has Down syndrome, hypothyroidism, Addison's disease, and Celiac disease, which was diagnosed based on blood tests last July.  After a small intestine biopsy last fall, we were told that she has severe celiac disease.  She is taking both levothyroxine and leothyronine for her hypothyroidism and both hydrocortisone and fludrocortisone for Addison's disease.  She also takes Folic acid, magnesium, vitamin B-12, DHEA (DAGA), and a multivitamin.  In July, she started on a gluten-free diet and is very compliant.  She has had constipation and diarrhea issues all her life and now controls the constipation with Miralax, prunes, and apricots.  Shel has only very occasional syncopes or vasovagal events and muscle aches in her upper back and neck.  She drinks 4-6 or more 12 oz bottles or of liquid per day.  Her doctor has just suggested adding electrolytes to one of those bottles daily.   We are sorry to learn about the issues you are having and would like to stay in touch.  We do not know anyone else with both Addison's disease and celiac disease.  So far, she has no recognizable symptoms.  We are doing our best to keep her gluten-free, but have no way of knowing if she has had an exposure to it unless we catch it ourselves.  For example, a few weeks ago, a restaurant mistakenly breaded her fish, and I did not notice it until she had eaten most of it.  She had no identifiable symptoms of the exposure then or days later. By the way, the reason she was screened for Celiac disease was that her blood lipase levels were unexplainably high.  They still are.  We have no idea why.    
×
×
  • Create New...