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I'm New But I'm Not New
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I was diagnosed with Celiac in Oct. 2012 & joined here in Feb. of last year but never became active here because I found another Celiac Forum that I was involved with.  It got shut-down last summer and now I find the need to re-connect.

 

My (then) 16 y/old son was diagnosed with Celiac in Nov. 2012.

 

We live in NE Florida & did join a local Celiac support group but it was meeting too far away for us to keep going (although they've moved their meeting place much closer....might have to go back).

 

My son & I are at our wits end!  I know how to read labels & I do.  I know how to cook gluten-free & I do.  But for some unknown reason, DS & I both keep getting Glutened!  Went back to step one & started reading EVERY SINGLE LABEL on anything we were going to eat (roasted mixed nuts, generic french fries & some generic BBQ sauce were found to contain wheat :( )  But STILL having problems.

 

I fear that the mixed kitchen I'm keeping is the culprit.  I do have dedicated cookware for gluten-free cooking (bought new at time of our diagnosis, I bought RED pots & pans & no-one but DS or I use them for gluten-free cooking only) 

 

I even wear "lunch-lady" gloves when I prepare DH's sandwiches for his lunch.  Although at our last visit to DS's GI Dr., he told us that the ONLY way to get Glutened is by ingestion through the mouth.  I don't know that I believe that totally.

 

Anyway, that's my story (& I'm sticking to it) and I guess y'all will be seeing me around from time to time.

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Welcome Back!

 

I live alone, but my Celiac uncle is very sensitive to cross-contamination and has done well in a shared kitchen.  It's possible, but can be tricky.  Just wanted to mention - although it sounds like you've figured this out on your own - read EVERY label EVERY time.  Even items you buy every week.  You never know when they might change their recipe.  And the first time I buy anything with more than about 3 items in the ingredient list I Google it to make sure it's gluten-free and if I have ANY doubts I don't buy it until I check with the company directly.  And I pretty much always read the label again before I actually use it - just to make sure I grabbed the thing I thought I grabbed when I bought it.

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It might help to read the Newbie 101 thread. It might be something as simple as someone dipping their knife in your butter after it has touched regular bread. Also, some foods may not have gluten ingredients but if they are processed on the same line as gluten foods, there is a chance for cross-contamination. Kraft foods and Con-gra foods (among others) are committed to keeping us safe - if something with gluten is processed on the same line or facility, they will say so on the label. For instance, Planter's nuts are a Kraft product. No CC unless the label says there might be.

 

You really can't absorb gluten through the skin. The gluten molecule is too large. But you can touch gluten and then rub your lip or pop something into your mouth and get glutened that way. So I think the gloves are a good idea. You can get glutened by crumbs that drop into your silverware drawer. And if you BAKE a gluten cake or cookies, that flour dust will hang in the air for hours. If you breath any in it will get to the back of your throat and you will swallow it. Also, it will settle on everything in your kitchen.

 

Pet food can be a problem too. Not only does the dried food stir up dust, but if your cat or dog eats, then licks himself, then you pet him, you now have gluten on your hands. And there are even some cat litters that have wheat in them.

 

Just a few ideas to consider.

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Bartfull-Thank you; yep--every label, every time (my new motto).  I knew about the cat litter (actually saw some at Target the other day) but didn't think of the cat food.

I will pop in to that 101 thread &  see what I can see.

 

NGCooties-Thank you for your reply,

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Bartfull-Thank you; yep--every label, every time (my new motto).  I knew about the cat litter (actually saw some at Target the other day) but didn't think of the cat food.

I will pop in to that 101 thread &  see what I can see.

 

NGCooties-Thank you for your reply,

 

Hi MsMarginalized, and Welcome to the Forum.

 

We have had some good and informative discussion in regards to Shared Kitchens.  Do a quick search on the Forum.  You may spot some things you haven't considered.

 

Good Luck,

 

Colleen

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Drat. Thanks, bartfull!  I just checked the ingredients in my cats' food and the third ingredient is "cracked pearled barley."  As much of a hassle as it's going to be, I'm going to have to transition them to a gluten-free cat food, because they are in my face all the time. One of them practically sleeps on my head.

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