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Just How Toxic Is Gluten?


phil1

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phil1 Apprentice

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1974girl Enthusiast

I can only tell you what my nutritionist who has celiac told me. She said that a dishwasher is enough to clean the utensils. But she said to get a new toaster and muffin tins for sure. No matter how you clean them, you just can't get the gluten out. If you use old muffin tins, you must use the paper liners. I think you are supposed to replace any cutting boards or pans with obvious scratches. I have also heard to replace stainers if you use them with regular food. Those collanders can't be cleaned very well.

benXX Rookie

...After reevaluating what I've been eating, I realized that I could be getting small traces of gluten in some of my foods

IrishHeart Veteran

Just think of gluten as rat poison. Is a little bit of poison okay? nope. ;)

"Gluten free" means making your diet and home as FREE from cross contamination as possible.

Here are a few links that discuss what is suggested regarding cc issues. They explain that YES, you need a separate colander, cutting board, toaster and you should not use scratched teflon pans, etc. Porous surfaces are what you need to replace.

http://celiacdisease...scontaminat.htm

Hidden sources of gluten:

http://www.practical...wiakArticle.pdf

Beer is not gluten-free, unless it is a gluten-free beer.

Blue cheese made from starter bread molds is not a common practice in the US anymore, but certainly, check the labels. If wheat is an ingredient, it should be listed.

Hope you feel better ASAP.

krystynycole Contributor

My husband eats 99.9% gluten free with me. If your family feels the need to eat gluten, they can always use paper plates. A new toaster is a must! Even a few crumbs from a butter container can make me sick.

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    • trents
      It might be wise to start him on small amounts and work up to 10g. Monitor how he reacts. Some people simply cannot complete the gluten challenge because it makes them too ill. By the way, you can buy powdered gluten in health food stores, at least here in the states you can. With a food scale, it would be easy to measure the amount being consumed in a day. I'm not sure what the intensity of reaction to gluten tells you about what's actually going on with regard to celiac disease. I mean there are some celiacs like me who don't seem to react to minor exposure amounts but who get violently ill with larger exposures. Then there are celiacs who get some kind of reaction to even the tiniest amount of exposure but don't necessarily get violently ill. And how the reaction manifests itself is very different for different people. Some, like me, experience emesis and diarrhea. Others just get brain fog. Others get joint pain. It's all over the map.
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