Jump to content

Follow Us:  Twitter Facebook RSS Feed            




   arrowShare this page:
   

   Get email alerts  Subscribe to FREE Celiac.com email alerts

 
Ads by Google:
Celiac.com Sponsor:                                    


Photo
- - - - -

Cross Contamination


  • Please log in to reply

3 replies to this topic

#1 jubilanthope

 
jubilanthope

    New Community Member

  • Members
  • Pip
  • 6 posts
 

Posted 18 May 2011 - 01:11 PM

I wanted to ask if you all worry much about your family cooking stuff like pizza or cooking a casserole in your oven. I don't want to sabatoge my efforts to not get glutened but I am finding it very expensive for me to buy gluten-free foods let along have my whole family on them. Being gluten-free has made me paranoid because i don't want to suffer any damage it does to me body. I have been diagnosed with hashimotos and i have learned that gluten can make your thyroid make antibodes. The bad thing about having no outward symptoms is that i can't tell when i have been glutened. Being paranoid about everything that has to do with food is not the way I want to life.
  • 0

Celiac.com Sponsor:

#2 Tigercat17

 
Tigercat17

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 304 posts
 

Posted 18 May 2011 - 01:44 PM

I think cooking pizza and other gluten foods in your oven is fine, but I would make sure I had new pans for my gluten free foods and keep them separate from your gluten pans. It's really impossible to remove all the gluten crumbs from these kinds of pans. Also, watch for cross contamination with your pot holders, towels and sponges.

Myself, I have a completely gluten free kitchen. If you can do this I highly recommend it. It makes life so much easier and I don't have to think about reading labels unless I'm food shopping. I also bought a lot of new cooking equipment to make cooking more exciting and really safer for me - new colanders, hand mixer,food processor and pots and pans.

Also, after you've been gluten free for a while you might start to have reactions. Everyone's different. I used to just get a sore throat and a tender stomach, but now I'll get fatigue, fevers, sweats, dizziness and headaches from any cross contamination. I used to be a silent celiac too. It seems like we get more sensitive to gluten when start the gluten free diet and your reactions might change once your body is healed.
  • 0
Lisa

Infertility since 1995/Endometriosis
Hasimoto Thyroid disease 1998
Enlarged Abdominal Lymph nodes since 2003 - Stable
Thyroid Hurtle Cell Cancer 2008 Stage 1- Total Thyriodectomy 2008
Anxiety/Depression/Insomnia/Fatigue - Gone with gluten free diet
Acid reflux -LPR 7-2009 - Gone with a Strict gluten free diet
Celiac disease - positive upper endoscopy & Blood Test 9-2009
Undiagnosed celiac for 20 years - Gluten free since 9-13-09

#3 jubilanthope

 
jubilanthope

    New Community Member

  • Members
  • Pip
  • 6 posts
 

Posted 18 May 2011 - 02:37 PM

I think cooking pizza and other gluten foods in your oven is fine, but I would make sure I had new pans for my gluten free foods and keep them separate from your gluten pans. It's really impossible to remove all the gluten crumbs from these kinds of pans. Also, watch for cross contamination with your pot holders, towels and sponges.

Myself, I have a completely gluten free kitchen. If you can do this I highly recommend it. It makes life so much easier and I don't have to think about reading labels unless I'm food shopping. I also bought a lot of new cooking equipment to make cooking more exciting and really safer for me - new colanders, hand mixer,food processor and pots and pans.

Also, after you've been gluten free for a while you might start to have reactions. Everyone's different. I used to just get a sore throat and a tender stomach, but now I'll get fatigue, fevers, sweats, dizziness and headaches from any cross contamination. I used to be a silent celiac too. It seems like we get more sensitive to gluten when start the gluten free diet and your reactions might change once your body is healed.



Sorry, I didn't make myself clear in my previous post. I was wondering if you all worried about the cross contamination coming from the aroma of cooking foods like pizza or any other food containing gluten.
  • 0

#4 just trying to feel better

 
just trying to feel better

    New Community Member

  • Members
  • Pip
  • 5 posts
 

Posted 18 May 2011 - 02:50 PM

I worry more about it at restaurants then I do at home, I control what gets cooked first if they are not eating gluten free and my food always gets cooked first. I bought a toaster oven which I use more often for single servings for myself. My husband is not gluten free and when I cook I use 2 of everything so far a year and half later no cross contamination at home. He does however eat some of my cooking sometimes he likes it but most times he doesn't. I try to make things he likes that I can also eat, we do a lot of grilling and I eat more potatoes and rice than he does. Tonight is hot hamburger night so I will grill burgers and make mashed potatoes for me and brown gravy for him. He likesw to have a burger on a piece of bread with brown gravy on it,(hence the hot hamburger)childhood thing I guess. lol
  • 0
Debbie Rapsky




0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users

Celiac.com Sponsors: