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

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Pots Pans And Dishes Sharing
0

21 posts in this topic

I've been gluten free for only 2 weeks but I get these moments of joint pain and lethargy. I'm wondering whether using the same dishes as my family (who still eats lots of dairy and gluten) can have traces of gluten or lactose? Anybody use their own dishes??

0

Share this post


Link to post
Share on other sites


Ads by Google:

I shared plates/bowls with my family when I was living at home, but I had my own pot, fry pan and cutting board, as well as wooden spoons and stuff the commonly touch gluten, like strainers. I cook in the same glassware as them without a problem, but I always scrub them before using them!

0

Share this post


Link to post
Share on other sites

What I hear is that nonstick and wood retain gluten, whereas plastic and stainless steel don't. I use the same dishes as my gluten- and dairy-eating fiance, but those are all porcelain, plastic, or metal. I have my own pots, pans, and cooking utensils.

0

Share this post


Link to post
Share on other sites

Ok, thanks. It probably came from using pots for rice. We also have a very bad dishwasher, I don't think it's safe of me to use any of the same dishes (unless glass) because there is often things sticking to the dishes after they are washed.

I'm glad I know now what has been causing this

0

Share this post


Link to post
Share on other sites

I see a lot of folks on this thread have covered a lot of what I was covering on your other thread. But I do want to reiterate that if you dip into a spread of any kind that someone else has dipped a knife in, and that knife has spread something on gluten, the spread would be contaminated.and you would be cc'd. Also, some soft plastics, e.g., cutting boards, scratch and retain gluten in the scratches.

0

Share this post


Link to post
Share on other sites




Also, it just might take longer than two weeks. That's not long gluten-free at all.

0

Share this post


Link to post
Share on other sites

Also, it just might take longer than two weeks. That's not long gluten-free at all.

Hmm what do you mean by this? Am I still going to get random moments of multiple re-occurring symptoms until I'm gluten free for a longer period of time? Detox of a sorts?

0

Share this post


Link to post
Share on other sites

I don't have an issue with gluten, but do have a severe egg allergy. I got angry with my husband for the way he was cooking eggs. He was putting them in my Corelle bowls and microwaving them with no added fat. That meant they were welded onto the bowls and I just could not get them clean. So I bought paper bowls and told him to use only the paper bowls.

I then began using paper plates to do prep work with food like chopping.

And then I took it a step further. We now use paper bowls and plates for pretty much everything. Yes, I know it's not all that green but I feel that it is safer for my daughter and I. We both have food allergies and they are not necessarily the same.

I did replace some things but somewhat by default. For example, my crockpot quit working. So I bought a new one. Also asked for as a gift, a Rachel Ray pasta pot. And used a gift card to buy a very large skillet. And I bought daughter her own toaster.

0

Share this post


Link to post
Share on other sites

First of all, I don't trust a dishwasher to truly get anything starchy off of a plate/pan once it has dried on. Yes, I am a major prewasher. I don't necessarily use soap, but everything is scrubbed pretty well before it even goes into the dishwasher. We share anything (nonporous) that I can scrub with steel wool. The only things that I have separate at my house are a couple of nonstick skillets. (Yes, I have separate toasters, cutting boards, strainers)

On a side note, one Thanksgiving I was at my BIL's house. I was helping cook (so I could keep an eye on everything ;) ) I got a big pot out of the cabinet for the potatos. Saw the big starch ring 1/3 the way down from the top of the pot. I asked my BIL if this was his pasta pot. He replied "yes" . . . did the "wow, never noticed that it leaves that ring" (and did reiterate that it had been thing that I was even remotely suspicious about . . . I'm lucky that my family (both mine and my husband's) are not overly sensitive to me getting bossy around food and dish/cookware.

0

Share this post


Link to post
Share on other sites

Hmm what do you mean by this? Am I still going to get random moments of multiple re-occurring symptoms until I'm gluten free for a longer period of time? Detox of a sorts?

Not detox so much as it takes time for inflammation to heal. Early on, you could be getting gluten, or you could have just had a rough day and some of the leftover inflammation causes some joint pain and fatigue. It's great to be really careful with the diet until you figure out your level of sensitivity, but do give your body a month or two to really settle down.

0

Share this post


Link to post
Share on other sites

I am about to embark on a DISCIPLINED gluten-free diet (finally). So, I have some pots which the whole family uses for everything. Should I just throw them away and get new ones OR, give them a really good scrubbing with soap (and any other cleaning agent you could recommend) and then make sure that no one other than me touches it?

0

Share this post


Link to post
Share on other sites

I am about to embark on a DISCIPLINED gluten-free diet (finally). So, I have some pots which the whole family uses for everything. Should I just throw them away and get new ones OR, give them a really good scrubbing with soap (and any other cleaning agent you could recommend) and then make sure that no one other than me touches it?

What kind of pots are they: stainless steel, nonstick, etc? The stainless steel can be cleaned effectively but nonstick retains gluten if it has ever been used to make a gluten-containing meal. For some reason the nonstick material binds gluten and permanently contaminates it.

0

Share this post


Link to post
Share on other sites

[N]onstick retains gluten if it has ever been used to make a gluten-containing meal. For some reason the nonstick material binds gluten and permanently contaminates it.

Please provide an authoritative source for this claim. The only problem I have ever heard of is scratched coatings trapping gluten inside the scratches (a problem not unique to nonstick).

0

Share this post


Link to post
Share on other sites

Please provide an authoritative source for this claim. The only problem I have ever heard of is scratched coatings trapping gluten inside the scratches (a problem not unique to nonstick).

I honestly don't have one. I was warned by my GI doc about this. I never bothered to look because I heard from the doc and also from somewhere else on the web (don't remember where, but maybe this forum?)

0

Share this post


Link to post
Share on other sites

Most GI doctors are not very educated on the details of the diet. I would not accept that claim without scientific evidence to back it up.

0

Share this post


Link to post
Share on other sites

Most GI doctors are not very educated on the details of the diet. I would not accept that claim without scientific evidence to back it up.

Normally I agree. This doc was wonderful though, and actually deserves the respect docs are sometimes automatically given.

0

Share this post


Link to post
Share on other sites

I would rather be safe than sorry. I got rid of all my old pans and got new ones. Just my opinion.

0

Share this post


Link to post
Share on other sites

I would rather be safe than sorry. I got rid of all my old pans and got new ones. Just my opinion.

That's why I let my husband, who still eats gluten, use all the old non-stick pans I had from My Life Before and I use all his stainless steel pots and pans. Honestly, they're probably all scratched anyway.

0

Share this post


Link to post
Share on other sites

Question how do you know if being sick is from the gluten comming of the pan or spoon or the food and if it comes from the spoon how do you know that being sick 5 days from the day u ate from the spoon is from the spoon that day or something else..its so confusing..at least when its one thing ur allergic to one food you know what food u ate that had it..but with this celiac how do u know..am I making sense?

0

Share this post


Link to post
Share on other sites

Most GI doctors are not very educated on the details of the diet. I would not accept that claim without scientific evidence to back it up.

My DR didn't warn me of anything. My dietition did warn me to change my toaster and strainer. I chose to change my dishes, pots, panson myown.Id been in severe pain for a year and was desperate! I'm 7 months in and have found things along the way that bothered me. At 4 months or so I found out my lipgloss had wheatgerm oil in it and I was told it was gluten-free. gluten-free, I have found is a learning experience and I think that is what the posters are telling you. I CC myself like crazy until I saw my dietiton who only sees gluten-free Celiacs. I have had to admit to myself that corn really bothers me! I've given up alot, but given up corn has really helped..I miss my candy etc.....

gluten-free living/eating is not easy at first. I was told the first 6 months are the hardest! They were right. I feel I'm getting the hang of it now! Keep at it and keep a food journel, you will be able to see how foods affect you. I went to pain 24/7 to some pain free moments..to some days almost feeling normal. However, I eat a whole foods diet and am "free" on a lot of things. I look at it this way..Im giving my body time to heal and then perhaps..I can eat dairy etc agian.. hang in there..I know it's not easy when you are starting out!

0

Share this post


Link to post
Share on other sites

I have a couple of pots that I use for gluten free stuff only and as I cook only gluten-free meals it works fine. There are some pots that my son may use for anything gluten but I pretty much keep then separate. The only time I use the "gluten" pots is at holiday when I scrub them withing an inch of their life! They are stainless so are ok. I threw out all old non-stick. I know there are mixed feelings on the ok/not ok - but I didn't feel comfortable.

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
      103,352
    • Total Posts
      917,434
  • Topics

  • Posts

    • Testing After Celiac Disease if IgA deficient
      Is Tissue Transglutaminase IgG one of the tests that can be done (I am guessing that is what TTG IGG stands for). Please correct me if I am wrong.
      Thank you.
    • Weird Reaction
      I'm afraid to say I don't really think it is normal Richie, but I do recognise the shakiness and nausea you speak of, as I've been there. (Pre-diagnosis), my shakiness was so bad, my muscles were very weak and couldn't walk without the aid of a walking stick, my ferritin levels were so very, very low and had to take iron tablet every day for months. My hair was falling out, I had really bad digestional issues, amongst other things. I think you should lay off the coffee and the barley drink and all gluten/wheat, because until you do, your body is not going to repair itself properly. Damage is done to the gut even if you don't have gastrointestinal issues, as not all coeliacs have symptoms, but the damage is still being done to the gut, which in turn can cause osteoporosis, other auto-immune diseases and also cancer.  If you ever get a test for coeliac disease, you need to be eating gluten/wheat for at least 6 weeks on a daily basis in order for it to set of the immune response in your body, which will cause a positive result. (Blood tests are less reliable than endoscopy with biopsies - bare this in mind).  You may decide of course not to have a test for coeliacs because of how ill it could make you feel by eating gluten etc. In which case, you need to avoid all gluten and wheat forever! (By the way another symptom of coeliac disease is dairy/lactose intolerance- which could be causing your nausea). Sorry to be blunt, but you need to know the dangers and there's no point in sugar coating it. What is your fasting blood test for? 
    • Take #60forCeliac this May for Celiac Awareness Month
      Celiac disease has been overshadowed by the gluten-free diet fad. Getting diagnosed and staying healthy is no piece of cake – those of us who have celiac disease struggle to stay healthy. We need better. We need a cure. Experts agree that if we work together, we can make it happen in under 10 years. View the full article
    • Simple Kneads Gluten Free Bread
      The first thing you'll notice when you visit the Online Bakery at SimpleKneads.com is that this gluten free bread doesn't look like other bread.  It looks beautiful. And it certainly doesn't taste like other gluten free bread, either.  It tastes like real bread. View the full article
    • Metropolitan Gourmet
      With Gluten Free foods flooding the market, we struggled to find a breadcrumb product that is gourmet and clean. Our mission is to provide our customers an all-natural artisanal breadcrumb with the simplest ingredients. We bake our own gluten free bread, made fresh every day in our allergen free facility in Parsippany New Jersey. View the full article
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

    • ChiaChick  »  Peaceflower

      Hi Peaceflower, Just wanted to say thank you for the chat.
      · 0 replies
    • ukuleleerika

      Hello! I am new to this Celiac website... Is there anyone out there with Celiac AND extensive food allergies? My allergies include shellfish, dairy, eggs, cantaloupe, kiwi, mango, nuts, oranges, red dye, and more I can't think of. I went to the allergist about a year ago to see why I wasn't feeling well, and once everything was eliminated, I still didn't feel well. We did more testing to find out I had celiac as well as allergies to cattle as well as rye grass (I live on a farm basically). This was back in January 2016. I recently had my endoscopy with the gastroenterologist a week ago. I have no idea what to do or what to eat... So fish and potatoes for me!
      · 2 replies
    • SLLRunner

      Week 4 of the gluten challenge- wheat cereal every morning, regular bread every day, and wheat tortillas for my lunch wraps. Right now, body aches that seem exercise related (weight lifting and running), even though I am doing the same intensity of weight lifting and running I've always done.  Just a few more weeks until my blood test. Counting down the days.
      · 0 replies
  • Who's Online (See full list)

    There are no registered users currently online

  • Member Statistics

    • Total Members
      60,485
    • Most Online
      1,763

    Newest Member
    KKJ
    Joined