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.

What Supplies Did You Replace?
0

10 posts in this topic

My 6 year old daughter was given a "probable" celiac diagnosis based on bloodwood -- we have our first GI consult today. Now I'm trying to figure out what to do next, assuming the diagnosis is confirmed.

I've read the articles about what kitchen stuff you need to replace (or buy a designated gluten-free one). I'm curious how far folks have actually gone with this. Is it always necessary to re-outfit the entire kitchen? I'm wondering particularly about the following big-ticket items:

- cast iron pan

- plastic food storage containers (not expensive per piece, but we have a ton of them and we usually buy the "good" ones)

- nonstick pancake griddle

- nonstick saute pan (which I use to make crepes)

- blender (has been used for crepe batter -- will there be gluten stuck in the blades?)

- stand mixer (similar question)

That's not even counting the mixing bowls, wooden spoons, rolling pin, colander, cutting boards, etc.

What do I go out and replace right away, versus waiting to see how sensitive my daughter turns out to be? Of course we'll do whatever's necessary, but on the other hand I don't want to spend hundreds of dollars if I don't have to. :unsure:

0

Share this post


Link to post
Share on other sites


Ads by Google:

Whoops, moderators, I didn't notice the word "recipes" in this forum title -- I thought it was a general cooking forum. Please feel free to move if there's a better place for this.

0

Share this post


Link to post
Share on other sites

First, don't go gluten-free til after the GI appt. in case they want to scope.

I replaced my colanders, cutting boards, I tossed most plastics because I use mostly glass now, I bought new nonstick skillets because I needed them, I kept my toaster because it's oven style. I replaced wooden spoons and reseasoned my iron skillets.

I use parchment paper on my cookie sheets...

0

Share this post


Link to post
Share on other sites

If you clean the non-stick griddle really well, then wipe it with vinegar and water, you should be okay. If you see obvious globs of batter, then you need to clean it more thoroughly. If it is scratched in any way, I'd dump it.

Beater blades --if scoured and run through the dishwasher --should be okay. Mine are.

It's anything that it POROUS or obviously scratched that is an issue.

What I donated/tossed and replaced:

PLASTIC colanders

WOODEN and PLASTIC UTENSILS

WOODEN and PLASTIC scratched CUTTING BOARDS

SCRATCHED non-stick pan

Seasoned pizza stones :(

TOASTER

BREAD machine :(

Seasoned WOK and WOK utensils

Springform baking pan and loaf pans

What I KEPT:

Glass cookware, loaf pans and storage containers

My KA stand mixer

My stainless steel utensils.

Electric mixer

Blender

My stainless steel cookware

These surfaces were easily cleaned and do not pose a problem.

I RETIRED my MOM's wooden rolling pin. I cannot use it, but I kept it for sentimental reasons. :) It's wrapped up.

I have a marble one, too. That one's okay.

I replaced the grill rack in my Weber Kettle, but I do that every summer anyway.

I use parchment paper on cookie sheets or a silpat mat.

0

Share this post


Link to post
Share on other sites




Replaced:

toaster

wooden/rubber spoons/spatulas

strainer & colanders

wooden butcher block knife holder

all scratched teflon pans

muffin pans

deeply scratched bakeware (if I could scrub it clean I did, and kept it)

tossed bakeware with details ( like fancy bundt pan )

wooden rolling pin

hand mixer

mini chopper

cutting boards

0

Share this post


Link to post
Share on other sites

Whoops, moderators, I didn't notice the word "recipes" in this forum title -- I thought it was a general cooking forum. Please feel free to move if there's a better place for this.

I think this is a good place for your thread! :)

0

Share this post


Link to post
Share on other sites

As I read through this I realize how I had scaled back my kitchen in my old house - it was very small and no storage. I simply didn't have a lot of things... what I had did double duty.

Anyway...things like muffin tins I kept but I always use liners (equivalent of parchment paper).

My only bundt pan probably does need to be replaced but since I don't use it I haven't bothered.

I kept my springform pans and just scrubbed them and put them through the dishwasher. Use a toothbrush to get down in the groove/lip. No problem so far.

I think I will eventually replace more baking items, but I'm glad I've waited...because I haven't baked very much and I've found I'd like to replace with specific types like smaller bundt pans (gluten-free baked goods to me, perform better smaller). I may buy specific cookie sheets, I may buy different sizes of springform pans because I find again, I like to miniaturize now.

So that's something to consider. Just replace what you use regularly and then replace as needed. I truly have made some different purchasing decisions based on how gluten-free baked good perform.

0

Share this post


Link to post
Share on other sites

Cutting boards, everything wooden, cast iron cookware and scratched nonstick pans are automatically out. I don't use my plastic storage containers in the microwave, but if you do you'll want separate ones for your daughter because microwaving them damages the plastic. The blender I'm sure is fine, I'd be less worried about the blades and more worried about the gasket. As long as you pop that out and give it a good scrubbing it should be fine. Also with all of your plastic utensils, you'll want to make sure that none are damaged as they can be a great hiding place for gluten also.

0

Share this post


Link to post
Share on other sites

I was a student and didn't replace much at all.

beat up wooden cutting board

cast iron skillet

seasoned wok because no matter how hard I scrubbed it still smelled of soy sauce

toaster

threw out a few microwave-damaged plastic containers that really should have gone long before

wooden spoons

That's about it. I didn't throw out any nonstick stuff. If it's in good condition and not scratched, how would anything stick to it? You're not supposed to use scratched nonstick stuff anyway. I did not throw out appliances either. I even cleaned up my bread machine and kept using it because there was no way I could afford a new one. I'm doing fine. :)

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
      103,418
    • Total Posts
      917,668
  • Topics

  • Posts

    • Italian pasta
      Get some celiac travel cards to print off and keep in your wallet.  Present them to your waiter.   http://www.celiactravel.com/cards/ Tell the airline that you need a gluten free meal, BUT take food with you because odds are the airlines will make a mistake.   As far as the wheat pasta.....some folks say the wheat is different.  I personally think they are kidding themselves.  There is no scientific proof that I have found to support this theory.  (Anyone want to present such data?)  Italy, from what I heard is great for celiacs.  I'll know for sure this summer!  I'll be there!   As usual, we plan on bringing some packable food, but we are good at shopping at grocery stores for food and picnicking when traveling.  I expect foods at grocery stores to be clearly marked as they were in Great Britain since they are part of the EU.  
    • Villous atrophy with negative tTG IgG/IgA, high Gliadin IgA!
      It looks like you have a few options that you need to consider pursuing: 1.  Get back to your doctor and tell him to figure out what's wrong with you.  Take a friend because it helps to have someone listen and take notes who is not the patient.  Get copies of all lab reports and doctor notes always and keep a file on yourself to share with future doctors or to monitor your progress.   2.  Ditch this GI and get a new one (SIBO is real per my celiac savvy GI).  Take a friend with you.   3.  You say you are lactose intolerant.  Experiment by going lactose free for six months -- not just a few days.  This will help to promote healing and help determine if milk (lactose or proteins) are causing villi damage and not gluten. 4.  Recognize that some celiacs test NEGATIVE to antibodies.  Per Dr. A. Fasano and Dr. Murrary, based on their clinincal experience and recent data just published, they estimate that 10 to 20 percent of celiac disease patients test negative to the serology screening test. That means consider yourself a celiac and stop your gluten intake for at least six months.  Normal vitamin and mineral levels do not rule out celiac disease.   5.  Recognize that you can multiple reasons for villi damage.  That's why a second consult with a celiac savvy GI is important.   Good luck!    
    • Continued Symptoms
      Try keeping a food and symptom diary.   She could have allergies or intolerances.  But, again, I am not a doctor!  I am healed from celiac disease, but I still react to certain foods and have allergies.  Those will probably never go away as I have been plagued with them all my life (as my siblings have too).  She could have a milk protein intolerance and not just lactose.  Eliminate all dairy too see if it helps.   Speech really normalizes by the age of 8.  I can not say if your public school will evaluate her.  My home-schooled friends are still monitored by the state and receive state funding.  So, I would assume they would receive all the same benefits.  Try calling.  
    • Weeks in and feeling no better
      Let me tell you that based on what people post on this forum, it takes MUCH longer to heal.  In theory,  it should just take a few week on a gluten diet to promote villi healing.  Your body is constantly regenerating new cells in your gut on a daily basis.    Why the delay?   First,  it takes a long time to really master the gluten free diet.  So, in the beginning, dietary mistakes are often made which can delay the healing time.  Second,  celiac disease is an autoimmune disorder triggered by gluten causing a "flare-up" which can be measured by the level of antibodies in your system.  Antibodies can take weeks, months or years to come down.   Third,  there's the type of damage done to your body to consider (e.g. bone damage, depleted iron levels).  Usually anything neuro takes much longer to heal. Has your doctor checked you for nutritional deficiencies?  If not, ask.  You might be really low on a vitamin or mineral.   You could be low on digestive enzymes (actually they can not be released in a damaged gut).  So even when eating gluten free foods, your body is not digesting and absorbing the necessary nutrients.  You could help the healing process by taking gluten free supplements and enzymes.   But it is best to see what you are actually deficient in.   Most of these deficiencies resolve with time. Finally, my parting words of wisdom (as passed on by many of our members), is patience.  I know.  Hard to be patient when you want to feel well, but it will happen.   Hang in there!  
    • Gluten and panic attacks
      Now if everyone out there who probably has a gluten problem adopted your attitude, they would be having a much better life.  After over 10 years gluten-free myself, who really cares about gluten pizza? I go months without gluten free pizza, which is very good by the way, and I am not an emotional wreck.  Imagine!  Glad you feel better and yes, it was the wheat!
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

    • Larry Gessner  »  cyclinglady

      Hi There, I don't know if there is a place for videos in the forum. I just watched "The Truth About Gluten" I think it is a good video. I would like to share it somewhere but don't know where it should go. Any help would be greatly appreciated.
      Here is the link if you have never watched it.
      https://youtu.be/IU6jVEwpjnE Thank You,
      Larry
      · 2 replies
    • 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
  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      60,549
    • Most Online
      1,763

    Newest Member
    ahp
    Joined