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

Plastic Containers
0

8 posts in this topic

I know that most here take any threat of cross-contamination very seriously, as do I. However, I find it very had to believe that any serious contamination can occur from storing food in plastic containers which may have previously been used to hold pasta or such. Personally, I always wash my plastic in the dishwasher between uses. Do I really need to be concerned about storing non-gluten-free food in a container that once held pasta or using a plastic colander for berries that once strained pasta? Please don't totally beat me up over this, just tell me if you have had an episode of cross-contamination illness from this. I am especially interested in hearing from those who are super-sensitive and would get a physical reaction from this source. I am less than 1 month gluten-free and am still trying to get a handle!

Thanks!

Celeste

0

Share this post


Link to post
Share on other sites


Ads by Google:

I'd definitely buy a new collander. The holes in it are easy sources of contamination -- easy sources to pick up some gluten that gets lodged there and doesn't wash away.

Obviously, it can only help to use separate containers. It isn't too expensive to replace old plastic containers with new ones and it might be a good idea. I know a lot of people who are strict about cooking utensils and pots, but not as crazy about segregated containers........so I'm not saying it is essential, just a good idea.

-celiac3270

0

Share this post


Link to post
Share on other sites

I replaced some old scratched up plastic that you could see was stained but kept using the newer stuff.

richard

0

Share this post


Link to post
Share on other sites
I replaced some old scratched up plastic that you could see was stained but kept using the newer stuff.

richard

That's what I did.......the really old stuff I didn't use, but the relatively new stuff I kept using.

0

Share this post


Link to post
Share on other sites

I did the same thing - replaced the stuff that was pitted from tomato sauce, kept the rest.

0

Share this post


Link to post
Share on other sites




Cool - thanks, guys. I expected the gluten gestappo to yell at me for being so careless! :lol:

I appreciate all the information I receive on this site so much - I can't imagine how people coped in the "old days" before this was available! I feel much better informed than even my doc probably is (haven't seen him since diagnosis). I see a dietician tomorrow for the first time - I am sure that will be an adventure, based on some things I have read! Thanks again!

0

Share this post


Link to post
Share on other sites
I appreciate all the information I receive on this site so much - I can't imagine how people coped in the "old days" before this was available!

I've thought the same thing ALL the time--if I had been diagnosed and never found this site or never had any internet to go to.....wow......kinda scary...I'd probably still be eating malt, not checking natural flavors, and feeling completely alone......this is a wealth of info (the site, and generally, the internet) and we're so lucky to have it available.

0

Share this post


Link to post
Share on other sites

I just wanted to add that this is a WONDERFUL SUPPORTIVE group. :P I tried joining two SCD groups (specific carbohydrate diet) and didn't last very long. They were so unaccepting of mistakes that I couldn't handle it. I haven't even decided if I'm going to try the diet or not but if I do I will do it on my own.

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
      104,636
    • Total Posts
      921,533
  • Topics

  • Posts

    • Did your doctor check for SIBO, H. pylori, ulcers, etc. when he was obtaining biopsies to check for celiac disease?  
    • Oh, and as I mentioned in my own post on pain, xanax. I swear. I tried it just to deal with the occasional panic I had at weird scary symptoms and clueless doctors. I am not a fan of long term use. But I recently found that .25 mg seems to aid with the neuropathic pain. It does not go away, but it helps. 
    • It does sound like a Glutening and you are just a few months into the diet.  It might help if you read our Newbie 101 thread under the "Coping" section.   Here is some information about rice milk: https://www.verywell.com/is-rice-dream-gluten-free-562354 Many, many celiacs are often lactose intolerant temorarily or permanently if you are naturally genetically inclined.  When I am glutened, I lose the ability to digest lactose for a while.   Salad?  Great but it can be rough on a sore gut!  Think soups, stews, easy-to-digest foods that you prepare yourself until you feel better.  Did your folks give you salad after a bout of flu?  Or did you stick with jello and broth?  I am intolerant still after three years to garlic and onions (the lactose resolved, thankfully).  You have a leaky gut (Google zonulin and Dr. Fasano who is a leading celiac researcher to verify that this is true) and that means you can become intolerant to anything (hopefully, just temporarily).   If you are 100% sure that you have had no access to gluten....did you eat out lately?.....then see your doctor.  Remember, celiac disease symptoms can change.  And here is the biggie.....it can take weeks, months or years to heal from celiac disease.  Two months in is nothing, really.  Why?  It takes time to figure out the diet and time for antibodies to come down.  celiac disease is an autoimmune disorder triggerEd by gluten.  once triggered it can go on and on damaging your gut especially with repeated glutenings (accidental or through cross contamination). I hope you feel better soon!  
    • I concur! I literally feel your pain as well. Like, at the moment, lol. Did you have an endo to see inflammation or damage? I am close to begging my GI for carafate or something to coat and protect. How about testing your antibodies to see if they are still rising? I read somewhere here rice milk may not be a good option.  Folks here have also suggested to me to stick with whole foods. Limit processed. Especially stuff that is not certified gluten-free, like chex. I think small amounts of gluten are in processed foids and can add up. I too reacted to lettuce the other day like I was ingesting glass. My sibling  had a food sensitivity panel done and it came back positive for a few things he had been eating a lot of. He can now eat them, but had to cut them out of his diet. Lettuce is probably on mine.  I have been drinking carrot and pomegranate juice,  dandelion root tea with hiney, aloe water, lots of squash, fish. Mild, no garlic, no onions or hot sauce. No coffee. It sucks.  Inflammation can tick off other organs, you mention a "Pain below". Not exactly sure which side, but certainly call your doc Monday. Sooner if the pain increases.
    • You should see a GI specialist before you go gluten free.  They should do a upper endoscopy to check for celiac damage.  Colonoscopy won't show anything related to celiac.  Also no you should not feel worse on gluten free, you should feel better.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,639
    • Most Online
      3,093

    Newest Member
    NickyW_UK
    Joined