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Cross-contamination Question


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15 replies to this topic

#1 Raditch

 
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Posted 29 June 2004 - 09:40 AM

I do not have Celiac Disease, but my Mother has been diagnosed
as having it. She is doing fairly well at managing her diet, but it seems
to me that she is becoming overly concerned/obsessed with certain
issues relating to her condition. My question is this: to what degree
must my Mother be concerned with cross-contamination?
For example: If a label on a loaf of bread declares the bread to
be gluten-free, is it safe to assume that the bread has not been
cross-contaminated with, lets say, wheat dust from some other
product being produced nearby? Lets suppose that this cross-
contamination HAS occurred. Would this presumably immeasurable
amount of wheat dust really contribute to the condition in an
adverse way?

Thanks,

Rad
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#2 plantime

 
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Posted 29 June 2004 - 10:11 AM

If a label on a loaf of bread declares the bread to
be gluten-free, is it safe to assume that the bread has not been
cross-contaminated with, lets say, wheat dust from some other
product being produced nearby? Lets suppose that this cross-
contamination HAS occurred. Would this presumably immeasurable
amount of wheat dust really contribute to the condition in an
adverse way?

Thanks,

Rad

Cross-contamination is a serious issue for us. It is very possible that a loaf of gluten-free bread produced in a regular factory could be contaminated. And yes, it could be very bad, even if it is just a miniscule amount of contamination. The maltodextrin in one small vitamin tablet sent me into a spin for several days. It was a teeny-tiny amount, but it was enough. If a person gets enough "immeasurable amounts", it becomes enough to measure. Your mom is right to be concerned. As she gets used to the diet, it will be easier for her, and she will seem less obsessed. I am glad that you are being supportive of her. This is a major change in her life, and it is difficult to achieve. Please keep in mind that celiac is genetic, and you should consider getting yourself tested, even if you have no symptoms. Take care of yourself, and help her read labels!
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Dessa

The Lord bless you and keep you; the Lord make His face shine upon you and be gracious to you." Numbers 6:24-25

#3 celiac3270

 
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Posted 29 June 2004 - 03:30 PM

I am a member at Jessica's (angel_jd1) board, and I get all the postings made there via e-mail....I recently got an e-mail regarding cross-contamination....it may sound ridiculous for a non-Celiac, but this stuff is essential to know and practice:

Help with kitchen cross-contamination

Here are cross-contamination potentiel issues

1. Replace toaster/toaster oven. Never use the same toaster/oven that
gluten products have been used in.
2. Replace all cutting boards. Old boards may be kept separate for
use with gluten foods.
3. Replace wooden or teflon cooking utensils. Old untensils may be
kept separate for use with gluten foods.
4. Replace porous pots/pans/skillets. Teflon and cast iron are porous
and retain gluten from past cooking.
5. Replace pans with seams. Past gluten products can easily be
retained in the seam.
Never wash gluten and gluten-free dishes in the same dish water.
Use disposable rags/sponges if your kitchen is not totally gluten-free.

8. Many issues one forgets to look at: can openers
colanders
pets (food, licking)
stamps, envelopes
stamp hinges (for collectors)
lipstick
toothpaste

9. Very important: silver drawer: there are always crumbs there.

10. shared tables, like at work. I frequently sit down to have lunch
& find someone else's sandwich crumbs all over.

11. Perhaps remembering to wash your hands before eating finger food.
I know our moms always told us to do this, but it's easy to forget.
There are so many potential contaminants in the house, especially for
those of us with pets or kids, that you might not even realize you've
touched something that's potentially dangerous.

12. bulk bins at the grocery: it has one of the most cross-
contaminated potentiel.

One has to ask the owners to put some aside when they have a new bag.

13. At school: Gym class was held in the multi-purpose room
(lunchroom) where kids had just eaten breakfast. Custodians swept the
floor after breakfast, but didn't wash it. My son crawled around on
the floor during gym class, wiggled his loose teeth...gluten.

Kids met for chess club in the library during lunch, so they ate
their lunch in the library. Crumbs on the carpet get on little
fingers.

Kids eat snacks in the hallways. Crumbs get tracked into the
classroom. Five year olds spent a lot of time crawling on the floor.

Some brands of play "clay" (ex. Rose Art) contain gluten. Some finger
paints also do. Check out all art supplies used in the art room and
in the classroom.

14. the conveyor belts at the checkout counters in supermarkets: for
ex.: leaking flour bags, etc…

Stamps [glue]
Envelopes [glue]
Wooden Spoons
Wooden Cutting Board
Stickers
Silverware Drawer
Shampoo
Hair Care Products/hairspray
Packaging Adhesives
Dental Products
Hand Lotion/Suntan Lotion
Lipstick
Makeup
Dog Food
Cat Food
Fish Food
Medicine/Vitamins
Spray Starch for Laundry?
Playdough
Straw (bailed wheat stalks)
Computer Keyboard and mouse (if you share with fastfood eater)
Car Steering Wheel (If you share car with fastfood eaters)
Charcoal
Grill tops (from past marinades)
Check blender blade mechanism... mine was corroded!
Rolling Pin
Use parchment paper in old cake pans (if gluten is baked on them).
Use cupcake liners in old muffin pans
Get rid of old non-stick (teflon) pans
Check all your teas (barley in many of mine, I got rid of them)
Cast Iron Skillet [can absorb gluten]
Old Baking Stones [can absorb gluten]
Duplicate/triplicate forms and cashier paper tapes made with gluten
Dish detergent
Laundry detergent [residue ends up on dish towels, spreads to dishes]
=====================================

If you live with others who eat gluten in the household, or have used
these utensils before becoming gluten-free, consider these:
Kisses from glutened significant other
Telephone (if sharing)
Shared Toaster
Shared Mixer (flour floats and can coat mixer)
Sharing Cooking Utensils between pots
Shared Condiments (don't allow knives to double dip)
Sharing a bowl of gluten-free snacks with others unwashed hands
Significant other's mustache
Hand towels [give them a separate one]
Don't use the same cloth to wipe both 'gluten' work tops and
the 'gluten free' area.
Use separate cloth kitchen towels [or disposable ones] for your gluten-free
area in kitchen.
Rinse off ordinary breadcrumbs or ordinary flour sauce before putting
items in dishwasher.
Gluten crumbs on the floor [crawling toddlers, pets transfer]
Can opener [have a separate one for gluten-free]

Ideas from others: I have color-coded all the gluten-free stuff and have
separte drawers and cupboard areas for my pans, cooking utensils,
plastic ware, etc. Everything that I can get in red, is red. I tag
other stuff with red nail polish. And the shelves and drawers where
my stuff goes are lined with aluminum foil, so my husband and the
kids don't put my clean spatulas etc. in with the "gluten" ones. I
also have a separate storage area for my pasta, flours, etc. I know
that I am lucky to have a kitchen that allows this. I gather that
some people just make their entire kitchen gluten-free, and I would
like to do that, so I wouldn't always be having to clean the buttons
on the microwave and the handle of the refrigerator, but I think
they'd really revolt. So I just try to be super-careful, and never
lay anything down on a counter without a paper towel or a plate under
it, even on the counter that is the gluten-free area. I am eager to see the
list you compile, as I'm sure that I haven't learned it all yet. If
it weren't for this forum, I wouldn't have known about cross
contamination at all, though someone did tell me about the toaster
early on.


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#4 j9n

 
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Posted 29 June 2004 - 05:22 PM

Wow celiac3270, you are a wealth of information! Thanks so much for all the tips, it really helps us newbies!!!
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#5 debmidge

 
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Posted 01 July 2004 - 02:05 AM

Thank you celiac3270 for that info, I am a semi newbie and some of that I didn't know either.

As to bread, to the original poster I can say that we prefer Gluten Free Pantry white bread mix to any store bought. I've adapted it to how my husband likes it. I add real eggs, a teaspoon of salt, some rice bran, a teaspoon of light cream and real butter and corn oil. It tastes like the bread from Charlotte's Bakery. I use a Breadman bread machine, but it can be made in the oven. Remember, the pans, and mixing implements must be so clean and gluten free and if they are like celiac3270 advises (teflon or silverstone coated, buy new) . My Breadman is only used for gluten free bread, always has been since I purchased it last November. I can never use it for regular breads as I never want gluten infesting it.

As for mail order, www.kinnikinnick.com has good hamburger rolls (gluten free of course).
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Husband has Celiac Disease and
Husband misdiagnosed for 27 yrs -
The misdiagnosis was: IBS or colitis
Mis-diagnosed from 1977 to 2003 by various gastros including one of the largest,
most prestigious medical groups in northern NJ which constantly advertises themselves as
being the "best." This GI told him it was "all in his head."
Serious Depressive state ensued
Finally Diagnosed with celiac disease in 2003
Other food sensitivities: almost all fruits, vegetables, spices, eggs, nuts, yeast, fried foods, roughage, soy.
Needs to gain back at least 25 lbs. of the 40 lbs pounds he lost - lost a great amout of body fat and muscle
Developed neuropathy in 2005
Now has lymphadema 2006
It is my opinion that his subsequent disorders could have been avoided had he been diagnosed sooner by any of the dozen or so doctors he saw between 1977 to 2003

#6 Boojca

 
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Posted 02 July 2004 - 06:47 AM

debmidge,

I use that bread mix too, and LOVE it. Do you find the cream and oil make it a little less crumbly? I am always looking for ways to improve on that!

Bridget
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#7 Alexolua

 
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Posted 08 August 2004 - 11:08 PM

Dang, thanks celiac3270.. now I need to go jump off a bridge, err.. I mean try to stick to that list. =)
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#8 Guest_~wAvE WeT sAnD~_*

 
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Posted 09 August 2004 - 08:12 PM

Kisses from glutened significant other

Am I getting cross-contamination from my boyfriend?
:wub:
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#9 Alexolua

 
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Posted 09 August 2004 - 08:22 PM

Jill, yeah you can be. Least I believe it is possible from things I read on here. I don't know how long after he ate he is "safe" to kiss. But if you get him to brush his teeth, floss, mouthwash.. and maybe wash his lips? lol.. it should be fine.

Or maybe that's over doing it. Trying using the search option for the forums, pretty sure I saw a thread about that on here somewhere.
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#10 celiac3270

 
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Posted 10 August 2004 - 03:08 PM

Yep.....definitely.....here's a link to a past thread on this:

http://www.glutenfre...ry2720entry2720
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#11 Guest_~wAvE WeT sAnD~_*

 
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Posted 10 August 2004 - 08:48 PM

Thanks you two!!! I guess I'll have to tell my boyfriend about this. :wub:
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#12 Alexolua

 
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Posted 10 August 2004 - 09:28 PM

You're welcome. And while it could be an annoyance, love conquers all as they say. =)
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#13 burdee

 
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Posted 10 August 2004 - 10:39 PM

I have to add one more potential cross contamination situation. If you hold hands around the table to say grace with people who have handled or prepared regular bread before sitting down, you can easily pick up crumbs from their hands and transfer it to any hand to mouth food you consume. :o My husband always wants to hold hands while we say grace, until he realized that when we both prepared sandwiches for lunch, he was transferring his sandwich bread gluten to my hands which would hold my sandwich and I would possibly consume that gluten. Much to his credit, HE actually recognized the potential contamination, so we no longer do a hand holding grace. ;)
BURDEE
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Gluten, dairy, soy, egg, cane sugar, vanilla and nutmeg free. Enterolab diagnosed gluten/casein intolerant 7/04; soy intolerant 8/07. ELISA test diagnosed egg/cane sugar IgG allergies 8/06; vanilla/nutmeg 8/06. 2006-10 diagnosed by DNA Microbial stool tests and successfully treated: Klebsiella, Enterobacter Cloaecae, Cryptosporidia, Candida, C-diff, Achromobacter, H. Pylori and Dientamoeba Fragilis. 6/10 Heidelberg capsule test diagnosed hypochloridia. Vitamin D deficiency, hypothyroiditis, hypochloridia and low white blood cells caused vulnerability to infections. I now take Betaine HCl, probiotics, Vitamin D and T3 thyroid supplement to maintain immunity.


#14 debmidge

 
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Posted 18 August 2004 - 02:07 AM

Booja (Bridget): Let me know if you want my directions on the gluten-free pantry bread mix extras that I use. Deb
  • 0
Husband has Celiac Disease and
Husband misdiagnosed for 27 yrs -
The misdiagnosis was: IBS or colitis
Mis-diagnosed from 1977 to 2003 by various gastros including one of the largest,
most prestigious medical groups in northern NJ which constantly advertises themselves as
being the "best." This GI told him it was "all in his head."
Serious Depressive state ensued
Finally Diagnosed with celiac disease in 2003
Other food sensitivities: almost all fruits, vegetables, spices, eggs, nuts, yeast, fried foods, roughage, soy.
Needs to gain back at least 25 lbs. of the 40 lbs pounds he lost - lost a great amout of body fat and muscle
Developed neuropathy in 2005
Now has lymphadema 2006
It is my opinion that his subsequent disorders could have been avoided had he been diagnosed sooner by any of the dozen or so doctors he saw between 1977 to 2003

#15 astyanax

 
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Posted 18 August 2004 - 04:06 AM

why is there any concern over a toaster oven (as long as you're not placing directly on the rack). i understand a toaster - that was one of the first things i did when i was diagnosed. but to me a toaster oven is like a regular oven and i use both with the same caution (tin foil, pan, etc.). so i'm not sure what the cross-contamination is there.

also, i had never heard of the separate pots and pans. it does make sense, but doesn't that mean no eating out ? i doubt any restaurant would use separate pots/pans just for celiacs or do people just only order things that wouldn't be made in those?
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gXf since november 1998




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