Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Celiac.com!
    eNewsletter
    Donate

Cc - Pots And Pans

dube

Recommended Posts

dube Contributor
dube
Posted

Just read somewhere in the forom to beware of cc with wooden spoons and nonstick pans....why? I hope this isn't a stupid question? What kinds of utensils/pans should someone use?

Link to comment
Share on other sites
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


adab8ca Enthusiast
adab8ca
Posted

Just read somewhere in the forom to beware of cc with wooden spoons and nonstick pans....why? I hope this isn't a stupid question? What kinds of utensils/pans should someone use?

I think the non stick pans and wood can be scratched, so if they are used with gluten containing food, the chance of cross contamination can he high

PS there ARE no stupid questions when it comes to this! we are all here to learn and help each other, so never worry about that

Link to comment
Share on other sites
eatmeat4good Enthusiast
eatmeat4good
Posted

Wooden spoons are porous and so are wooden cutting boards so there is no way to get the gluten out of those.

Stainless steel pans can be cleaned really well, but teflon that is scratched tend to hold on to gluten and some have found it makes them ill later. Collanders can not be cleaned in all the little holes and they can gluten you too. These are some of the ways people have found that they get CC after they have gone gluten free.

Link to comment
Share on other sites
sa1937 Community Regular
sa1937
Posted

I replace a lot of stuff when I went gluten-free. I also bought a new toaster and several baking pans as I knew I'd never be able to get them clean. Not everything has to be expensive either (think Wal-Mart or the dollar store). I scrubbed my Calphalon hard anodized cookware well and kept it but did buy an inexpensive set of new non-stick cookware.

Parchment paper or aluminum foil works well on cookie sheets, etc. I also ditched a lot of old Tupperware that just wouldn't have been safe to use. I bought a set of 3 new wooden spoons at the dollar store for $1.00. Besides buying a new colander, I also got a new strainer. Heck, I'm still buying new things but think I deserve them since I cook and bake a lot more than I used to (especially baking). :D

Link to comment
Share on other sites
dube Contributor
dube
  • Author
Posted

Really...cross contamination is that strong! Ive use the same toaster as my family...same pots...same colindar....really...wow...I am shocked. CC effects people that much....maybe that's my problem...boy do I feel like an idiot now! lol!!!! You ladies are great!

Link to comment
Share on other sites
sa1937 Community Regular
sa1937
Posted

Really...cross contamination is that strong! Ive use the same toaster as my family...same pots...same colindar....really...wow...I am shocked. CC effects people that much....maybe that's my problem...boy do I feel like an idiot now! lol!!!! You ladies are great!

No need to feel like an idiot! We all learn a lot by reading this forum...things I never thought about before.

And yes, CC can get you very easily. I know some people think we're nuts but then, in my case at least, they didn't live in the bathroom like I did. So perhaps we get a bit OCD about it just trying to feel well.

Also, if you have a family and are the only one gluten-free in your home, do you have your own condiments? (butter, mayo, peanut butter and jelly, etc.)

Link to comment
Share on other sites
eatmeat4good Enthusiast
eatmeat4good
Posted

It is VERY easy to get CC from a kitchen where gluten eaters are also cooking. You will have to be very careful. I handed cookies to some kids and then ate my safe food and got really sick. Even a speck of flour on your hands can make you sick. If they cook with flour...it can hang in the air for a long time...I read somewhere it is like 24 hours....so if you breathe it in...it can go to your stomach by way of mouth or nose...and make you really sick. I didn't want to believe the CC would effect me that badly....but your own experience will tell you this is all true. Wash your hands with soap and water...not hand sanitizer...it does nothing about the gluten on your hands.

Link to comment
Share on other sites
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


frieze Community Regular
frieze
Posted

It is VERY easy to get CC from a kitchen where gluten eaters are also cooking. You will have to be very careful. I handed cookies to some kids and then ate my safe food and got really sick. Even a speck of flour on your hands can make you sick. If they cook with flour...it can hang in the air for a long time...I read somewhere it is like 24 hours....so if you breathe it in...it can go to your stomach by way of mouth or nose...and make you really sick. I didn't want to believe the CC would effect me that badly....but your own experience will tell you this is all true. Wash your hands with soap and water...not hand sanitizer...it does nothing about the gluten on your hands.

resurecting the finger nail brush may not be a bad idea, as well.

Link to comment
Share on other sites
Debbie B in MD Explorer
Debbie B in MD
Posted

This all sounds like our house needs to be completely gluten-free. My non-affected son and husband can go out whenever and get some pizza or whatever. My daughter and I will eat in our safe gluten free environment. I think I need to go shopping!!!! Thanks for all of this wonderful help.

Link to comment
Share on other sites
T.H. Community Regular
T.H.
Posted

I am shocked. CC effects people that much....maybe that's my problem.

It's really kind of hard to think about it sometimes, you know? I have a friend whose little 2 year old has this disease, and the more they are cleaning, the more she finds how little an amount can get him. At first, he was getting into the dog food (being 2), and he'd get sick from that.

They got rid of the dog food, and he'd still get 'gluten sick' periodically, and they finally figured out that it was a spice mix they'd been using that doesn't technically have gluten ingredients, but must be cc'd to a point that it hurts him.

Then she ate a hamburger, drank from a straw, and shared the straw with him - he was in a high chair so he couldn't reach any other food, just touched the straw with his gluten eating mom. and got sick.

Then shared a cutting board that was used for gluten and got sick.

Then had mayonnaise that his family had used for their sandwiches and happened to dip the knives in after spreading mayo on their sandwich one time. And he got sick.

The more they eliminate, the more things they are finding that gluten the little guy, and I think the mom has been truly shocked how little can get him! For folks who have never had to deal with allergies or anything, it's really amazing that something we can't even see can do so much damage, isn't it?

I suppose it shouldn't be, I mean, we all know about germs and such, but thinking about food as the culprit always seems somehow wrong, ya know?

Link to comment
Share on other sites

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      120,987
    • Most Online (within 30 mins)
      7,748
    happydays
    Newest Member
    happydays
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • TessaBaker
      Hair loss

      By TessaBaker · Posted

      It sounds like you're dealing with a complex situation, and I can understand how frustrating it must be not to have a clear answer. Gut health can indeed play a significant role in various aspects of our well-being, including hair health.
    • Celiac16
      Thiamine supplementation

      By Celiac16 · Posted

      I have found similar benefits from thiamine. I was diagnosed with celiac at 16 and never really recovered despite strict gluten and dairy free diet and no detectable antibodies on checkup bloodworks. I’ve tried stopping the b1 but start to feel bad again- I wanted my doctors to do more extensive testing for the different thiamine transporters and enzymes which would be a better indication if I was deficient or dependent on it but everyone dismisses it (there are know genetic mutations where you need to take it daily for life). I have looked into Thiamine Responsive Megablast Anemia and I have a lot of the more mild symptoms of the disease that manifest when thiamine isn’t given to the patient such as optic neuritis… I just find the parallels interesting. i think that celiacs could be a side issue of inflammation that resulted from vitamin deficiencies. I was eating a lot of sugar leading up to my diagnosis and since eating gluten free didn’t make me feel much better, I’m wondering if this was more the underlying issue (sugar heavily depletes b1). I usually take 1.5g thiamine a day.
    • Fluka66
      Waiting for urgent referral.

      By Fluka66 · Posted

      Thank you for your welcome and reply.  Yes I've been carefully reading labels looking for everything in bold and have been amazed by what I have seen. However Heinz tomato and basil soup is wheat free so I m thinking I already have ulcers?  The acid could be causing the pain . My pain always starts in one place then follows the same route through me . GP confirmed that is the route of our digestive system.  So much pain from stabbing to tearing. If I throw in milk with lactose it's horrific.  Many years of it now, won't go into details but been seeing a consultant for a supposedly different problem . Wondering what damage has been done over the years. Many thanks for your reply. Wishing you the very best.    
    • trents
      Waiting for urgent referral.

      By trents · Posted

      Welcome to the forum community, @Fluka66! Did you realize that the vast majority of all canned soups use wheat starch as a thickener, including such common commodities as Campbell's tomato soup?
    • Fluka66
      Waiting for urgent referral.

      By Fluka66 · Posted

      Hello. Any help would really steady my nerves right now. I realised recently that certain food left me in agonising pain so eliminated from my diet. I also have a swollen lymph node. My very caring Dr did some blood tests and I went back the other day to see another equally caring Dr . She looked at the test results one result has come back with something wrong. It came very fast so I'm afraid I didn't catch what it was. Anyway the urgent referral to ENT. She did say as I had already eliminated gluten it wouldn't say anything on the results and neither Drs nor I were prepared to reintroduce gluten . I've just had some tomato soup and again in agony only thinking this must have aggravated maybe existing problems. Does anyone know what I'm facing now ? My swollen lymph node , pain when eating gluten and lactose and I'm assuming the acidity of tomatoes triggering pain.  I'm trying to stay calm and to be honest I've been in intolerable pain at times rendering me unable to stand up straight but I've always just got on with it . Guess I'm reaching out and would really appreciate any wise or unwise words at this stage. Wishing you all the very best as you live with this illness. Fluka66  
×
×
  • Create New...