Heavy metal toxicity and gluten/dairy sensitivity

[Heavymetal]

I've had a number of health problems over the past 20 years (I'm 42), and I finally stumbled upon an MD/DO here in SC who figured out what was wrong with me: I have very high levels of 9 heavy metals (including lead and mercury) and my copper is off the charts (caused by low adrenal function). She told me that heavy metal toxicity causes people to be extremely gluten and dairy intolerant (both are very taxing on a body that's already weakened), and she wants me off of both. She told me that when she means "gluten free" she means "as if you had been diagnosed with celiac disease gluten-free".

I have some questions for all you celiacs out there: I know that I won't be able to eat even one single crumb of gluten, so I have to buy a new set of teflon frying pans, a new colander, and new plastic utensils, like spatulas, spoons, etc. because they're all porous and could retain some gluten. However, do I need to get separate plastic containers for leftovers? Do I need to throw out all my sponges? Can I wash my dishes with other dishes that have contained gluten? Can I use my Calphalon pots?

Also re: foods. Do foods have to say "Gluten free" on them, or can I just go by what's on the label? For instance, I looked at a package of Jimmy Dean sausage today and I didn't see anything on there that would suggest that they used gluten as a filler, but I've heard that they use gluten-based fillers in some processed meats.

This is going to be such a challenge. I can handle the dairy free, but my doctor said that even one molecule of gluten stays in your system for 3 months, so I can't risk eating out. I've heard that Outback Steakhouse will do "gluten free" if you request it, but how does anyone know that their staff understands that gluten free doesn't just mean that no flour is used in a meal, i.e., how do I know that there wasn't some cross contamination?

Kind regards,
Sharon

[the sensible celiac]

Hi Sharon,

I would expect you would only need to avoid foods that explicitly list gluten-bearing ingredients.  I would not suggest that you need to replace your utensils, pots or pans or anything of the sort.

I definitely do have celiac disease, and when I see a food label that says "Made in a facility that also processes wheat" I think to myself "Oh, they have lawyers."   I do not avoid foods labeled this way, but some people with celiac disease do.

Some less fortunate people have severe traditional allergic reactions to wheat. For those people the precautions you described most likely are necessary.  This does not sound like the case for you.

I am, by nature and by choice, a very skeptical person.  I have never before heard anything like "heavy metal toxicity causes people to be extremely gluten and dairy intolerant", but on the other hand I have no medical training at all.  I'd be tempted to do some independent research around the quoted statement.

We can be certain that a gluten free diet will not hurt you, it is a completely benign practice.  So there is no reason that you should not try it to see if you feel better.  Please keep us posted on your progress.

Steve

[CarolM]

I didn't replace any of my cookware, sponges, reusable storage containers (plastic or otherwise) or other utensils.  I've never really worried about gluten contamination remaining on cookware after washing, but I'm careful to wash and rinse thoroughly.  The only kitchen item I can think of offhand that I replaced entirely is the toaster, which can definitely be a source of cross contamination if you allow traditional bread in your kitchen.

Labeling laws are slowly changing as the years go by, and some products now feature the term "gluten-free" on the label.  But there are many products that are gluten-free that don't specifically state it.  ALL ingredients used in a food product must be listed on the label "in the ingredients statement in order by weight, from the greatest amount to the least." (USDA)

You can read about FDA regulations regarding gluten and gluten-free labeling by visiting the FDA site.

This page features Questions and Answers on the Gluten-Free Labeling Proposed Rule (January 23, 2007)

The USDA allows the following for hot dogs:  "Up to 3.5% non-meat binders and extenders (such as nonfat dry milk, cereal, or dried whole milk) or 2% isolated soy protein may be used, but must be shown in the ingredients statement on the product's label by its common name." 

Here are the USDA's Food Labeling requirements for Additives in Meat and Poultry Products, which states that any additives must be listed by their common names, in order of weight from the greatest to the least.

Finally, I feel your pain regarding restaurants.  I love to eat out, but I admit that I don't trust most kitchen staff.  In the last two months I've been nearly poisoned with gluten three times.