Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Tips On Helping Family/friends Understand Cc
0

10 posts in this topic

'Morning,

 

Apologies if this is a duplicate post...I've looked around a bit and didn't really find what I was looking for...but that could be operator errror (I'm capt of the space cadet squad today).

 

I was wondering if you gluten free veterans have some words of wisdom or maybe have favorite websites/resources for helping family and friends understand cross contamination.  At this moment, I'm the only one in my family gluten free, and most of my family has never had to worry about something as small as a random bread crumb.  Especially my husband.  I'm going to be an absolute nazi about "safe" cookware, kitchen space, etc...but I can't seem to find the right away to explain how careful Celiacs/NCGSs need to be and am a little worried about him accidentally using my gluten-free butter/jam/etc and not realizing what he's done.

 

Any advice/experience/resource information is appreciated!

 

Thanks!

 

Amy

0

Share this post


Link to post
Share on other sites


Ads by Google:

'Morning,

 

Apologies if this is a duplicate post...I've looked around a bit and didn't really find what I was looking for...but that could be operator errror (I'm capt of the space cadet squad today).

 

I was wondering if you gluten free veterans have some words of wisdom or maybe have favorite websites/resources for helping family and friends understand cross contamination.  At this moment, I'm the only one in my family gluten free, and most of my family has never had to worry about something as small as a random bread crumb.  Especially my husband.  I'm going to be an absolute nazi about "safe" cookware, kitchen space, etc...but I can't seem to find the right away to explain how careful Celiacs/NCGSs need to be and am a little worried about him accidentally using my gluten-free butter/jam/etc and not realizing what he's done.

 

Any advice/experience/resource information is appreciated!

 

Thanks!

 

Amy

Amy, excellent post!  I have the same concerns.  We're going to visit my family for a month and I really need to get them on board!  

0

Share this post


Link to post
Share on other sites

In your home, there will be a big re-learning of habits.  So make everything as easy as possible.  2 pb jars -the gluten-free one with a big piece of red tape on the top.  Stuff like that. 

 

If your husband or family doesn't understand how serious it is, show them some info from a "real" medical Celiac center like this:

 

http://www.cureceliacdisease.org/living-with-celiac/guide/treatment

 

If that doesn't work - well, I don't have a lot of patience for that type of selfish or mean behavior.  I would not be around people like that - related or not.

 

When I go to someone else's house, I don't expect them to learn the habits it has taken months for my family to learn.  Keep your food and cooking utensils separate and well labelled.  If they still use your pb or drain gluten pasta in your colander, it may be time to move on.  Go back home or get a hotel with a microwave and fridge for the rest of the visit. 

 

I have posted a lot about travelling and how I set up my kitchen if that is the stuff you are looking for?

0

Share this post


Link to post
Share on other sites

Honestly, at my house, I just went gluten-free except for bottled beer and an occasional piece of candy or single serving bag of snacks for my son. Anything crumbly - no way. You sit in the patio and eat it - I don't care if its 110. Why? I knew that with my family it wouldn't work. Tried it a little, it was a disaster.

As far as communicating cc in the kitchen, when visiting my parents....I explain it like salmonella that can't be cooked away. You can't see salmonella, smell it....it must be washed off with soap and hot water. They get that.

I take my own cutting board and colander when I visit, and wooden spoons. I wipe down the counters with soap, and suspiciously eyeball every piece of flatware, etc. They let me serve myself first at meals....they are bad about touching food after touching gluten, but that's normal.

I do not let my parents bring gluten in the house while visiting. My Dad eats bread on the patio, if he wants bread.

It's one thing to watch a video or read about it. It's another to learn it. Don't be afraid to toss the gluten out. They'll live over it.

0

Share this post


Link to post
Share on other sites

I made the house gluten-free too. I'm a celiac and 2 out of 3 of my kids have a gluten intolerance of some sort. It just seemed easier, and more fair to all my kids, if we went entirely gluten-free.

 

I did start off with some seperate and labelled foods like butter and jam and then over 3-5 months I switched everything to gluten-free. I don't think my husband took it all seriously though until I became sick from a supposedly gluten-free beer (Daura (sp?) which is gluten-free to 3ppm but I didn't realize it was made with barley). I had been getting better and my stomach flattened out and then that beer had my gut poofed out within hours with a migraine that lasted for a few days... It was easier to see after I had been well for a while.

 

Good luck.  :)

0

Share this post


Link to post
Share on other sites




One comparison that sometimes gets made round here is to ask if they mind if you just put a little rat poison in their food?

I am in a mixed house, and we have segregated counter space, shelves, sections in fridge and freezer, dishclothes etc. We have doubles of jars. I have a whole set of utensils in purple. Toaster, breadbin, purple. I use kitchen roll to clean up, wipe the table etc, and foil when grilling, roasting.

When I started, I got cc 5 times in 6 weeks. I gave an ultimatum that if everyone didn't get it sorted, the whole house would have to go gluten-free. No problems since.

You can do it!!!

I have had so many improvements in a few months. I am so excited to see how you get on :)

0

Share this post


Link to post
Share on other sites

My husband made stickers with our kids pics on saying gluten free they get stuck on anything the kids use, it works well.

0

Share this post


Link to post
Share on other sites

One comparison that sometimes gets made round here is to ask if they mind if you just put a little rat poison in their food?

I am in a mixed house, and we have segregated counter space, shelves, sections in fridge and freezer, dishclothes etc. We have doubles of jars. I have a whole set of utensils in purple. Toaster, breadbin, purple. I use kitchen roll to clean up, wipe the table etc, and foil when grilling, roasting.

When I started, I got cc 5 times in 6 weeks. I gave an ultimatum that if everyone didn't get it sorted, the whole house would have to go gluten-free. No problems since.

You can do it!!!

I have had so many improvements in a few months. I am so excited to see how you get on :)

Love the idea of having different colored utensils! I think that will help keep hubby mindful of what he's doing...bright pink oughta do the trick. :) Hopefully it won't come to it, but I'll keep the ultimatum idea in mind, too. ;)

I saw some dishwasher, microwave, & oven safe labels online (cant remember the brand...); anyone used these? Are they worth the money?

0

Share this post


Link to post
Share on other sites

My husband made stickers with our kids pics on saying gluten free they get stuck on anything the kids use, it works well.

Cute idea! That might help my son (only 3) learn what he can touch and what he needs to keep his fingers off/out of.

0

Share this post


Link to post
Share on other sites

Mabels labels are dishwasher safe ( don't tell me off moderators but if you go to their website and go to cpc preschool fundraiser my daughters preschool - who have been awesome in relation to keeping her safe from gluten exposure - get a share!)

I know the mabels labels last my nephew has them for daycare, and they have held up, I know people that get the to label everything, they are even so sturdy you can stick them on clothes, and wash and dry them.

My husband saw the same kind of thing at staples. We are going to get some for things like cereal containers, glass spice jars etc.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,688
    • Total Posts
      921,756
  • Topics

  • Posts

    • Do you mean something like a protein powder you could mix up?  A lot of them in the US seem to be gluten free.  Maybe just go to your local store and read all the labels?
    • Yeah I ended up allergic to corn, olives, sesame, whey, and peanuts and intolerant to dairy, soy, yeast, enzyme issues with breaking down meats, and egg yolks, along with extreme bloat with any kind of carbs/sugars in moderate amounts. And very adverse reactions to certain artificial sweeteners. So your not alone in all the other issues cropping up, it happens as our bodies adjust.  I eat a bunch of stir frys with veggies, egg whites, plenty of  avocados, and toasted and raw forms of almonds, coconut, cashews, walnuts, hemp seeds, pumpkin seeds, flax seeds, sancha inchi seeds, chia seeds, and sunflower seeds in all forms including making them into butters, spreads, and incorporating them into sauces.   Most meals are forms of soups, omelettes, and stir frys. I do the seeds and nuts on rotation same with my veggies and snack on fruits in small amounts along with some homemade baked goods I make for markets. I do suggest a rotation of foods, my dietician said I need to rotate my foods to prevent more issues, making sure I am off one one for at least 7-14 days at a time completely. I find changing up the spices and rotating my cuisine base works well. I also make puddings, and protein shakes along with nut/seed milks, and different bases and extract flavorings to get my random cravings Taken care of. Guess take what you can from this and and see how it can help you,    As to the tinging, I ended up with both B vitamin and magnesium deficiency issues, the magnesium one caused a fire like tingling in my arms, legs and back, along with muscle pain. Ended up on a doctors best powder form of it so I can dose it out right, and found epsom salt bathes helped.  
    • Hi, I've gained so much knowledge on this forum over the past few months, which I am so thankful for. I can see how much hell people are going through with this disease and it's so lovely to see how much support and advice people give to others on here. I'd like a little bit of reassurance and advice myself from anyone that can help. I've been gluten free for six months. Two weeks after going gluten free I realised I also had a problem with corn so cut out processed food. Over the following weeks and months I continually had problems with food; fruit, dairy, a lot of vegetables, nuts, soya....it's basically dwindled down to just eating potatoes (not white potatoes), cucumber, lettuce, small amounts of red onion, spring onion, sprouts and beetroot. There may be more things I could be okay with but to be honest I'm too scared to try.  Is this all normal? Am I an extreme case? I've been taking some digestive enzymes and probiotics for about six weeks, my acid reflux has dramatically decreased but I always have a lot of loud noises going on in my guts, I'm guessing this is the probiotics working.  I've lost nearly 3st in weight since this started - which I'm not complaining about as I was overweight due to thyroid problems. I've had loads of blood tests done recently, all organs are working 'great' according to my doctor, the only thing they've picked up on is ketones, I seem to be having a glucose problem, which might explain my exhaustion and weight loss. I also have permanent numbness and sometimes tingling in one of my legs and sometimes hands and one shoulder, I thought it could have vitamin B12 deficiency but that's okay according to blood tests. I would be greatful for any replies. Thanks for reading.
    • Hi everyone, I am doing job in restaurant at evening 5 to 12 during working hours no time to do a dinner. I'm thinking to make a shake but don't know the gluten free vitamin or supplement brand which one is good for me and easily available in Berlin Germany to make me fit cause last one week i feel weak. I'm 28 year old. Sincerely
    • Hey there just wanted to warn anyone that has other allergies- these crackers may not be a good choice! I'm mildly sensitive to MSG- I only react if there's a giant amount like in Chinese food or Ramen noodles, etc.  I literally have a to eat TONS of a the offending food before reacting.  Anyway, I was excited to try these Trader Joes pumpkin crackers, kept hearing about them on the radio .... and they're gluten free!  (I have Hashi's).  I ate about 3/4 of the box last night. Woke up this morning with a red itchy face and nasal congestion, headache, anxiety. Hallmark symptoms for me of high MSG intake. (It does say yeast extract on the side but it's pretty far down the list). So if you're sensitive.... stay away! Apparently these particular crackers are loaded with it. 
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,690
    • Most Online
      3,093

    Newest Member
    lastcowgirl26
    Joined