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Cross Contamination Help!

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24 replies to this topic

#16 Gemini

 
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Posted 30 January 2014 - 11:58 AM

I have never said that tested to 20 ppm means that there is 20 ppm in a product.  What I was saying is that beer contains 20-100 ppm gluten according to the link I gave.  Her husband could have poured enough beer into their shared sauce to make it 10% beer and it would only then measure 2-10 ppm gluten from the added beer.  Since he was drinking the beer, swallowing it, then eating something else which redipped into the sauce, the amount of beer he would have gotten into the sauce would have been much lower than that.  It seems an unlikely source of gluten contamination to me.

If this were true, then we would all be able to share things like dips and sauces with the gluten eaters. You are contradicting yourself.  For someone who washes gluten-free grains because you believe everything is cc'd, you think there is little risk of cc from a shared dipping sauce when one party is consuming beer?  :blink:   Every reputable Celiac organization I know will tell you that even placing a crouton or piece of bread on the same plate with a gluten-free meal renders that meal unsafe to eat and many Celiac's know this from experience.  As Barty correctly stated in her post, we cannot share things with gluten eaters.

 

 

We have a program in place to support the use of the “Gluten Free” statement. Products listed as “Gluten Free” undergo scheduled testing. All suppliers provide assurance that there are no ingredients that contain or are derived from gluten-containing grains. Our products are manufactured in facilities with stringent allergen control programs to prevent cross contamination.

This is the statement from Hidden Valley regarding gluten free labeling.  After reading this, I'm still going with the double dipping as the source of illness. Kind of a no brainer.


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#17 dilettantesteph

 
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Posted 30 January 2014 - 01:10 PM

Regular bread contains 124,000 ppm gluten. http://www.diet.com/...Bit?&blid=13481

 

It is a strange comparison to make with whatever amount of beer is left in someone's mouth after swallowing it when the regular beer only contains 20-100 ppm gluten to begin with.


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#18 Pegleg84

 
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Posted 31 January 2014 - 07:59 AM

To me, any gluten is too much gluten. It's not an issue of amount, It's an issue of it being there at all. Of course, just like some Celiac/NCGI people can handle the mysterious "gluten removed" beers, those people could probably handle a little double-dipping, but I know I definitely can not. It might be a "better safe than sorry" thing, but barring any other source of gluten, then it's the likely culprit.

 

Next time, separate dipping dishes, or no beer at dinner.


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#19 dilettantesteph

 
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Posted 31 January 2014 - 04:01 PM

To me, any gluten is too much gluten. It's not an issue of amount, It's an issue of it being there at all. Of course, just like some Celiac/NCGI people can handle the mysterious "gluten removed" beers, those people could probably handle a little double-dipping, but I know I definitely can not. It might be a "better safe than sorry" thing, but barring any other source of gluten, then it's the likely culprit.

 

Next time, separate dipping dishes, or no beer at dinner.

 

I would use separate dishes too.  I just think that when you look at the facts it seems like the likely source is elsewhere.  It may not be enough to use separate dishes.  I would like to hear back from the IP when/if she finds out.


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#20 Adalaide

 
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Posted 31 January 2014 - 04:51 PM

It's unlikely she'll ever "find out" since everything she consumed was inherently gluten free. Since that is the case, the gluten had to come from CC. There is no point in debating this or bringing up other likely sources. There is an obvious source for the gluten, 'nough said.


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#21 IrishHeart

 
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Posted 01 February 2014 - 04:57 AM

It's unlikely she'll ever "find out" since everything she consumed was inherently gluten free. Since that is the case, the gluten had to come from CC. There is no point in debating this or bringing up other likely sources. There is an obvious source for the gluten, 'nough said.

 

 

I have to agree with this.

 

Jackie,

One thing I recall from the beginning of the healing phase was this: I thought that everything was still getting me because I was still

sick from gut damage. You can have up and down and all around days for many weeks after diagnosis.

I had trouble with things like dipping sauces, tomatoes and spicy food, etc. even though it was all gluten free or made with certified G F products.

And I trust the Certified products, BTW. I do not think gluten lurks everywhere.

But I do think cross contamination is the bane of our existence. <_< and it can happen anywhere

This does not mean we should be paranoid...just careful.

 

 

I never shared a home or a plate of food or any wet smoochy kisses with a gluten eater because my hubs went gluten-free with me (his decision)

but I can say this: Don't do that! :D  Have your own bowl of everything, hon. If there was ever a time to be selfish, this is it. lol

 

You're still healing, so be careful and  be patient. Best wishes and hang in there. It gets better, I promise you.


Edited by IrishHeart, 01 February 2014 - 05:50 AM.

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#22 dilettantesteph

 
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Posted 01 February 2014 - 05:25 AM

I agree Irishheart.  When you are still healing it seems like all sorts of things contain gluten when they may be bothering you for other reasons.  I think that it is a good idea to avoid all the sources that you can come up with until you heal and then you can see what you can tolerate and what you can't.  I hope that the people in your life can be agreeable about that.


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#23 Jackie F

 
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Posted 04 February 2014 - 10:31 AM

I never did figure out where it came from.  We do not share anything anymore if I know he can cross contaminate me.  I seem to be having issue with packets of seasoning, even if they say gluten-free.  I am wondering if it is the MSG that is bothering me vs. the seasonings.  This is beyond frustrating, but live and learn, I guess.


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#24 kareng

 
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Posted 04 February 2014 - 10:33 AM

I never did figure out where it came from.  We do not share anything anymore if I know he can cross contaminate me.  I seem to be having issue with packets of seasoning, even if they say gluten-free.  I am wondering if it is the MSG that is bothering me vs. the seasonings.  This is beyond frustrating, but live and learn, I guess.


I think MSG is a pretty common issue for lots of people - Celiac and not celiac
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#25 IrishHeart

 
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Posted 04 February 2014 - 10:51 AM

yeah, MSG makes me sick  to my stomach and gives me a migraine. Always has.


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"Life is not the way it's supposed to be. It's the way it is. The way we cope with it makes the difference." Virginia Satir

"The strongest of all warriors are these two - time and patience." Leo Tolstoy

"If you want to lift yourself up, lift up someone else" Booker T. Washington

“If idiots could fly, the sky would be like an airport.”― Laura Davenport 

"Do or do not. There is no try. "-  Yoda.

"LTES"  Gem 2014

 

Misdiagnosed for 25+ years; Finally Diagnosed with Celiac  11/01/10.  Double DQ2 genes. This thing tried to kill me. I view Celiac as a fire breathing dragon --and I have run my sword right through his throat.
I. Win. bliss-smiley-emoticon.gif






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