Coeliac vs. gluten free
Discussion
I'm interested in gaining some real world information about coeliac disease and self diagnosed or lifestyle gluten free diets.
For example, I have a lifestyle GF person will not eat a GF product made in a kitchen that contains gluten as it is not certified GF or eat food dried in the same oil as an item containing gluten. But, a person diagnosed with coeliacs disease who is happy to do so.
I know there is not a finite answer but just how much gluten can a person with coeliacs disease actually tolerate without ill effect?
For example, I have a lifestyle GF person will not eat a GF product made in a kitchen that contains gluten as it is not certified GF or eat food dried in the same oil as an item containing gluten. But, a person diagnosed with coeliacs disease who is happy to do so.
I know there is not a finite answer but just how much gluten can a person with coeliacs disease actually tolerate without ill effect?
21TonyK said:
I'm interested in gaining some real world information about coeliac disease and self diagnosed or lifestyle gluten free diets.
For example, I have a lifestyle GF person will not eat a GF product made in a kitchen that contains gluten as it is not certified GF or eat food dried in the same oil as an item containing gluten. But, a person diagnosed with coeliacs disease who is happy to do so.
I know there is not a finite answer but just how much gluten can a person with coeliacs disease actually tolerate without ill effect?
I was diagnosed with Coeliac Disease in 1988 and my two children in 2006 at 4 and 8 years old. For example, I have a lifestyle GF person will not eat a GF product made in a kitchen that contains gluten as it is not certified GF or eat food dried in the same oil as an item containing gluten. But, a person diagnosed with coeliacs disease who is happy to do so.
I know there is not a finite answer but just how much gluten can a person with coeliacs disease actually tolerate without ill effect?
We don't eat anything fried in the same oil as gluten containing things, and are fastidious about cross contamination - but good hygiene is enough, it doesn't need to be a GF kitchen. My youngest daughter and I have a very low threshold for contamination - for example something seasoned with ordinary soy sauce can make either of us vomit within hours and knock us about; my older daughter is not so reactive symptoms-wise unfortunately, but it will still do her damage.
I have a bit of an issue with "lifestyle GF" - I'm always at pains to flag up I have CD as some restaurants seem to regard it as a faddy choice rather than a serious health concern, something voluntary GF adherence must be partly responsible for.
Coeliacs who eat gluten trigger an immune reaction that causes gut damage and leaves them at increased risk of cancer, growth failure (kids) and malabsorption. GF lifestyle people are likely normal or underlying IBS who are sensitive to the sensation that gluten gives you - bloating etc but won't come to long term harm from ingesting it. Coeliacs don't have the choice of eating gluten or not, they have to avoid it for genuine pathophysiological reasons.
Indeed gets on my wick when GF and avoiding wheat has become a "fad" diet for some people ...I know a lady who was going on at me how she has cut wheat out her diet and feels so much better for it, yet is stood sipping a pint of lager...
Ironically im all for wheat, its fine for most people and does the job well, proper celiacs have no choice!
My mum has been Celiac all her life, if she eats gluten she gets really ill.
My daughter is struggling with skin rashes and has to already cut out soya, milk/dairy and now wheat for six weeks. She tested negative for celiac, but has been advised to cut all wheat from her diet to see if it helps. Poor girl
I have the same rashes and blisters as her but all over my body, really serve on my legs , it looks like Dermatitis herpetiformis so I have cut all gluten\wheat out my diet to see if that helps it as ive been to the GP 3 times now and they just prescribe steroid cream which help the itching but increasing infection.
Ironically im all for wheat, its fine for most people and does the job well, proper celiacs have no choice!
My mum has been Celiac all her life, if she eats gluten she gets really ill.
My daughter is struggling with skin rashes and has to already cut out soya, milk/dairy and now wheat for six weeks. She tested negative for celiac, but has been advised to cut all wheat from her diet to see if it helps. Poor girl
I have the same rashes and blisters as her but all over my body, really serve on my legs , it looks like Dermatitis herpetiformis so I have cut all gluten\wheat out my diet to see if that helps it as ive been to the GP 3 times now and they just prescribe steroid cream which help the itching but increasing infection.
There used to be another person with Coeliac Disease in my office (she has since left so I'm "alone" again) but we have two lifestyle GF followers who, like the previous poster's remark, will happily drink a pint while tucking into their GF special - it sends mixed signals to the extent when I complained at GF biscuits being placed on the same plate as ordinary biscuits for a meeting I was tutted at as "Emma never objects" (Emma is a GF Lifestyler).
Edited by Stegel on Tuesday 9th February 19:23
My younger Brother & Dad have both been diagnosed with Coeliac disease by means of a biopsy I believe. Brother has had it since birth, apparently he was quite poorly at the time & didn't thrive at all, my Dad was diagnosed in his 40's.
As regards to how much gluten a Coeliac can tolerate all I can tell you is we lived quite a devout existence as regards avoiding gluten products. My Mum had a book that listed all the individual good items we could buy. I also stuck to the same diet as it was easier to cater for us that way, with the exception of biscuits, bread etc. My Mum baked & cooked fresh mostly so processed food was out. She got super skilled with the GF flour as she reckoned it was quite tricky to bake with.
From memory certain foodstuffs were available on prescription, bread, flour, pasta & biscuits. I think this is still the case? The biscuits were pretty rancid (called Vercade) & looked like a rich tea type of thing, tasted nothing like & to give our kid a bit of a treat my mum would melt chocolate onto them & sprinkle hundreds & thousands on them. These would then be held infront of the fire til the chocolate melted, this would then be licked off & the soggy remains lobbed in the bin...
As regards to how much gluten a Coeliac can tolerate all I can tell you is we lived quite a devout existence as regards avoiding gluten products. My Mum had a book that listed all the individual good items we could buy. I also stuck to the same diet as it was easier to cater for us that way, with the exception of biscuits, bread etc. My Mum baked & cooked fresh mostly so processed food was out. She got super skilled with the GF flour as she reckoned it was quite tricky to bake with.
From memory certain foodstuffs were available on prescription, bread, flour, pasta & biscuits. I think this is still the case? The biscuits were pretty rancid (called Vercade) & looked like a rich tea type of thing, tasted nothing like & to give our kid a bit of a treat my mum would melt chocolate onto them & sprinkle hundreds & thousands on them. These would then be held infront of the fire til the chocolate melted, this would then be licked off & the soggy remains lobbed in the bin...
Edited by andySC on Tuesday 9th February 22:08
Thanks for the replies. It's amazing the variation in answers I get from people about this.
They range from "100% GF, no cross contamination etc" through to "if the cake is nice they can have it". And that's from the same people asked months apart.
Like a lot of people with allergens and medically attested conditions and illnesses it is bloody annoying when it's "adopted" by others.
They range from "100% GF, no cross contamination etc" through to "if the cake is nice they can have it". And that's from the same people asked months apart.
Like a lot of people with allergens and medically attested conditions and illnesses it is bloody annoying when it's "adopted" by others.
My partner has Coeliac and was finally diagnosed last year after 2/3 years of being fobbed of with IBS etc..
I see this argument two ways - yes there are the annoying looks and 'fad' comments etc. but these people are also increasing the demand for GF products which means more money is spent by manufacturers on developing more and better tasting products. Even in the last year i've seen a vast improvement.
My partner worries that people see her as a pain in her choices, so I am trying to encourage her to explain that this is a genuine medical need and to educate people around her to reduce the negative reactions.
Just accept that the reaction is that of a narrow-minded/poorly educated (on the topic) individual and remember that those 'pretenders' are driving the increasing availability of genuine GF foods on the shelf/restaurant which in turn leads to the inconvenience being reduced.
I see this argument two ways - yes there are the annoying looks and 'fad' comments etc. but these people are also increasing the demand for GF products which means more money is spent by manufacturers on developing more and better tasting products. Even in the last year i've seen a vast improvement.
My partner worries that people see her as a pain in her choices, so I am trying to encourage her to explain that this is a genuine medical need and to educate people around her to reduce the negative reactions.
Just accept that the reaction is that of a narrow-minded/poorly educated (on the topic) individual and remember that those 'pretenders' are driving the increasing availability of genuine GF foods on the shelf/restaurant which in turn leads to the inconvenience being reduced.
My wife has coeliac disease, and more than a tiny amount of gluten makes her vomit, as well as the long-term health issues 
This means seperate toasters, and not frying gluteny things together with GF food.
As a result, meals at home are gluten free except for my bread. It's not a big deal.
Having said that, it seems the lifestyle GF people are often more annoyingly militant than coeliac sufferers. My wife hates making a fuss about it, she is just sick of having to watch what she eats all the time.
As an added bonus, there is a link between coeliac disease and type 1 diabetes, which she also has
This means seperate toasters, and not frying gluteny things together with GF food.
As a result, meals at home are gluten free except for my bread. It's not a big deal.
Having said that, it seems the lifestyle GF people are often more annoyingly militant than coeliac sufferers. My wife hates making a fuss about it, she is just sick of having to watch what she eats all the time.
As an added bonus, there is a link between coeliac disease and type 1 diabetes, which she also has
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