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

Is There A Real Problem With Cross-contamination In Dishes And Toasters?
0

12 posts in this topic

is purchasing separate items for the kitchen really necessary?

0

Share this post


Link to post
Share on other sites


Ads by Google:

Welcome to our group.

Toasters are impossible to clean well enough, and crumbs fly around when the toaster pops up. They are not that expensive. Get a new one and use it exclusively for gluten-free items.

Dishes are not so clear. Good dishes with unscratched hard surfaces can be cleaned successfully. Scratched plastic is problematic. You just can't get the sticky gluten out of the scratches. This goes for non-stick pans which are not in pristine condition as well. Wooden cutting boards and spoons absorb gluten and again, you can't clean them well enough.

Cutlery and other utensils should be okay if thoroughly washed.

A dishwasher should be thorough enough on things that are not scratched and are non-porous.

0

Share this post


Link to post
Share on other sites

I agree with Peter. When I'm away from home I do use the toasta bags,for us they are real lifesavers......... and stainless steel everything at home......

mamaw

0

Share this post


Link to post
Share on other sites
Welcome to our group.

Toasters are impossible to clean well enough, and crumbs fly around when the toaster pops up. They are not that expensive. Get a new one and use it exclusively for gluten-free items.

Dishes are not so clear. Good dishes with unscratched hard surfaces can be cleaned successfully. Scratched plastic is problematic. You just can't get the sticky gluten out of the scratches. This goes for non-stick pans which are not in pristine condition as well. Wooden cutting boards and spoons absorb gluten and again, you can't clean them well enough.

Cutlery and other utensils should be okay if thoroughly washed.

A dishwasher should be thorough enough on things that are not scratched and are non-porous.

Thanks Peter,,,never thought of pourous plastics or wood boards. do u really get reactions from so little a thing?

0

Share this post


Link to post
Share on other sites

Hi Belinda, and welcome to the board! :)

Yes, you can get a reaction--and slow your healing considerably- by continually getting cross contaminated. That tiny amount is enough to set the autoimmune response in motion.

In addition to the great advice above, you will also need a new collander--don't use one that has been used for wheat pasta.

0

Share this post


Link to post
Share on other sites




Thanks Peter,,,never thought of pourous plastics or wood boards. do u really get reactions from so little a thing?

Many people do. I don't really know about myself. The house is not completely gluten-free, but the cutting board and wooden spoons never come into contact with gluten-containing foods. I'm not going to try it, just to find out. :o

I suspect if I cut up a loaf of regular bread on the cutting board, there would be enough contamination to make problems for me. Gluten products here are pretty much limited to some packaged crackers and granola bars that my wife likes. They are stored on the bottom shelf in the pantry. None of the gluten-free stuff is ever placed on that shelf.

0

Share this post


Link to post
Share on other sites
Many people do. I don't really know about myself. The house is not completely gluten-free, but the cutting board and wooden spoons never come into contact with gluten-containing foods. I'm not going to try it, just to find out. :o

I suspect if I cut up a loaf of regular bread on the cutting board, there would be enough contamination to make problems for me. Gluten products here are pretty much limited to some packaged crackers and granola bars that my wife likes. They are stored on the bottom shelf in the pantry. None of the gluten-free stuff is ever placed on that shelf.

That is great advice,,,thank you so much. i am still reacting slightly to things,but not enough to be on the Benadryl. I will definitely reorganize my kitchen. what are some of the different reactions, do u know?

0

Share this post


Link to post
Share on other sites
Hi Belinda, and welcome to the board! :)

Yes, you can get a reaction--and slow your healing considerably- by continually getting cross contaminated. That tiny amount is enough to set the autoimmune response in motion.

In addition to the great advice above, you will also need a new collander--don't use one that has been used for wheat pasta.

Thanks Patti,,,all things i had not thought about

0

Share this post


Link to post
Share on other sites

I was able to find an awesome toaster oven that also has 2 slots for regurlar toast. That's the only appliance I have in the kichen that is designated for me ONLY, since I am the only celiac in the house! But we all must be careful with the wooden stuff, many do not think about rolling pens and even flour sifters have residue that just won't seem to be gone. Anyone who does a lot of baking may get a new set that will be safe. keep stuff like that and your new collander in a cabinet that's designated a no wheat zone:)

0

Share this post


Link to post
Share on other sites

I doubted it could make a difference until I got pretty sick from using our toaster. I thought I had it wiped out enough but I didn't.

0

Share this post


Link to post
Share on other sites

I have my own toaster.

I have my own cutting boards.

Recently, I bought my own "pans" - silicone muffin & loaf pans and a silicone sheet to line my regular cookie tin. I am sure I was getting glutened from the scratched teflon pans that had cooked wheat stuff.

I have my own ziplocs, pantry shelf if gluten-free goods, and the top shelf of the fridge freezer is my stuff.

I also removed the breadmaker from the kitchen (only gluten-free person in my family) because the crumbs got everywhere & I kept glutening myself.

0

Share this post


Link to post
Share on other sites

Take it from someone who's sensative enough that even the touching of a couple crumbs to what i'm eating or drinking or using is enough to make me sick. YES you must absolutely have everything separated. Buy toastabags if you want to use the same toaster, they work great even in restaurants. But it's easier to just buy a new one. I have my own toaster oven, too. At home though nobody else used it except for me so that I didnt have to worry. When i was dishes I wear rubber gloves, especially if I'm doing some that have wheat in them. I don't know anyone elses wooden spoons if I'm baking. I'm too tired at the moment to think of more haha.

Even if you're not all that sensative you can still be getting glutened and not even know it. All of us here will be glad to help you out because I'm sure we've all gone through it all!

~ Lisa ~

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
      104,640
    • Total Posts
      921,548
  • Topics

  • Posts

    • I know that Lea & Perrins Worcestershire Sauce  in the US is gluten free, I also know that in Canada it is NOT. This is a very reliable site: http://www.glutenfreedietitian.com/vinegar/ But it is in the US. I'm agast that the Irish Celiac Society says malt vinegar is gluten free.  I wouldn't use it. No sense taking any chance at all.
    • You should never have cut out gluten until you had the biopsy done. It's much worse to have to go back on after you've been off gluten for a while. There's no way I could ever do the gluten challenge after being off gluten for even a month because my reactions got so dramatically worse.  Stress definately can trigger celiac- before I was diagnosed - it got the worst after surgery and after a stressful time planning my daughters wedding. 
    • Hi not diagnosed celiac, Welcome to the forum! Your doctor should be sent to remedial celiac disease training.  Since that probably won't happen, I suggest you find a new doctor.  He doesn't know what he's doing when it comes to diagnosing celiac disease. You should not have gone gluten-free before completing all celiac disease testing.  The testing for celiac disease depends on the immune reaction being active.  Removing gluten before testing removes the antigen that causes the immune system to react, and lowers the chances of getting a correct test result dramatically.  The University of Chicago celiac disease center recommends: ******************************************** http://www.cureceliacdisease.org/faq/what-is-a-gluten-challenge/ Prior to blood testing we recommend 12 weeks of eating gluten. Prior to an endoscopic biopsy we recommend 2 weeks of eating gluten. In the case of a severe reaction to gluten, a medical professional may opt to shorten the 12-week challenge and move immediately to an endoscopic biopsy. May, 2013 ******************************************** So you will need to go back to eating gluten before your endoscopy.  That may cause worse symptoms than before when you were eating gluten.  So it would have been better to do all testing before going gluten-free. Can you search for a celiac disease support group in your area?  They exist in many parts of the USA and world.  They can be a good place to get a knowledgeable doctor recommendation.  There is also a doctors subsection of this forum where you can search to see if any doctors in your area were recommended.
    • Hi All, I'm new to this and very confused! I have Lea & Perrins WC sauce, it lists it's first ingredient as Malt Vinegar.  I have the Coeliac Society of Ireland Food List 2015 here, and it says "All Vinegars are Gluten Free including Malt Vinegar." Doesn't that mean that L&P Worcestershire sauce is safe?   Their website states " Lea & Perrins® Worcestershire Sauce is cholesterol free, fat free, preservative free, gluten free and has 80% less sodium than soy sauce. " I'm cooking for my coeliac niece, can't afford to make a mistake!
    • I get these crazy cravings for some things I can not eat anymore. Not only am I diagnosed with celiac but I also have a allergy to corn, olives, sesame, peanuts, and intolerance to yeast, soy, dairy, and a very low tolerance for carbs/sugars, Top it off with I can not digest meats or egg yolks, they just give me the burps and come up later.
        To deal with these I find myself turning to Republic of Teas (They have a great desert tea line up all certified gluten-free) and sweetening them with monk fruit extract, or stevia. And I find myself making Puddings bases that I use for shakes, dips, and ice-cream for meals. The puddings are normally a blend of cashew, or almond milk with a thickening agent like agar agar, pectin, or knoxx gelatin, blended with a sweetener like xylitol, swerve, stevia, monk fruit or a combination. And flavored with Lor Ann Oils (all gluten-free certified and you can find the kosher ones listed as such) super strength flavors or fountain syrups to match something I can not eat normally a combination of two flavors (Strawberry Cheesecake, Banana and Carmel, Cookies & Cream, etc) Then I add a fat that matches best, like almond butter, cashew butter, hemp butter, ground flax seed, coconut flour, chocolate, Pumpkin seed butter or a combination) These bases are normally blended up and consumed with 1-2 scoops of protein powder and eaten with steamed vegges as a side dip or loaded into a ice cream maker for a desert after my meals.      Also found myself making desert soups....like a pumpkin soup that taste like pumpkin pie. I am sure we all have our little quirks but this is one of mine for getting that sweet craving taken care of. Most premade items are off my list due to the allergies and it seems most companies use the oils, starches I am allergic to as non stick or thickening agents, Even the semi safe ones tend to put way to much sugars in them and I find myself only being able to nibble . There is also my little binge issues with almonds, pumpkin seeds, and, cocoa but that was explained to me as normal And on my most craving for peanuts I have found sancha inchi powder to work great, The Powder itself taste like the girl scout peanut butter cookie sandwich from my childhood, And is great mixed with a bit of almond milk into a butter or used in baking and smoothies. Before this I have been making Artisan blends of almond butter for years and even made a market selling them to pay  for my own consumption. Baked goods wise I have a bunch of recipes I make for others and sell at markets and this allows me to nibble on a sample to check it, as most contain a bean or gluten-free Harvest Oats/Flour in them and the carbs from that and the coconut sugars bother me. Still helps with cravings there, I only have 2 recipes that sell good and are safe for me to eat full servings of but are so expensive as they use almond and coconut flours, low sugars/xylitol and are paleo that I only can afford to make them once a month. Posting to hear about some odd and out there ways others deal with substitutions and cravings. Please do not bash mine as odd as they might be as they keep me from going crazy. (Yes I know DROP THE OATS, fact is I only get them when tasting stuff and they are gluten-free Harvest, the only ones I have never gotten glutend with)  
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,643
    • Most Online
      3,093

    Newest Member
    moojoo
    Joined