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Gluten cross contamination

Posted , 4 users are following.

PizzaRoll
PizzaRoll

So I was just diagnosed with the skin form of celiac. I am confused about cross contamination issues. When a label says something about cross contamination from equipment, do I really need to worry? Do manufactures just say ”maybe contaminated” to avoid liability or is this something I should consider? This is not like a nut allergy, where my throat will close up and I’ll go into anaphylactic shock. I have had this rash for 2 years before it was diagnosed, so I know gluten in trace amounts or whole portions won’t kill me. If I avoid everything with obvious gluten (wheat , pasta, etc.) it seems to me that something that just touched a gluten object (like a butter knife) won’t affect me. For the skin form specifically, how big a deal is this “cross contamination” or “may contain trace amounts’ issue

1 like, 3 replies

3 Replies

  • MaggieBgood
    MaggieBgood PizzaRoll

    Posted

    I think it might be different for each person, according to their individual sensitivity. For me, I can risk the "made in a factory containing gluten", but I've tried having food that is fried in a fryer which has had, say, breaded fish in it. That's no good for me. I can share a toaster at home though, but I can't use the same knife or bread board that my husband uses. So, I'm guessing, that it's different strokes for different folks. Hope that helps.
  • marg04364
    marg04364 PizzaRoll

    Posted

    Sometimes manufacturers do just put 'May contain gluten' to cover themselves, sometimes 'Made on equipment that also processes foods containing gluten' even though the equipment has probably been cleaned.  (Cadbury chocolates are an example. In most varieties the ingredients lists show no foods containing gluten but it says 'May contain traces of wheat' but they are ok. ) Always read labels. You can try or not. But also, you may be able to tolerate a little gluten now but sensitivity increases with time. And sometimes symptoms change. A person may have diarrhea after eating gluten but no pain/nausea. After a few years they may feel pain and nausea and other symptoms. It seems to get worse over time.
  • natcann
    natcann PizzaRoll

    Posted

    Hi there. I don't think there is a specific skin form of coeliac. You either have an intolerance to gluten or you don't but all of us may have different symtoms. Myself for instance did not have any gut problems, (mainly skin problems called Dermatitis herpetiformis, muscle pains and loss of weight) It took some years for my diagnosis. My understanding is that although some people can tolerate small amounts of gluten, which I cannot, it is still damaging our systems which can lead to problems in the future such as osteoporosis. So the cross contamination is as important no matter how your symptoms ,such as rashes present themselves. I am not a doctor but sometimes I think that if we have had CD and done research for several years we actually know more of the pitfalls than they do. For instance if your GP says you have the ' skin form of coeliacs' I dont' think that is correct. Would be interested to see what others with CD think.
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