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Big Kitchen Clean, Am I Missing Anything?
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14 posts in this topic

I've been gluten free for about a month, my 4yo about two weeks. Even when I was still giving my son gluten prior to his endo, I swapped all the gluten food out of the kitchen. But I feel like there is gluten hiding out in my kitchen. We're both so newly diagnosed with celiac that I think I didn't want to really think that I have to be so crazy about CC. But I've realized wondering is what makes me crazy. Last night we had gluten-free pasta and today my son had huge, horrible diarrhea and I had cramping and gas. I know it could be recovery, it takes time. But it could be the old colander. So I just think I'd rather get rid of the colander.

So I'm doing a big kitchen clean out tomorrow. This is what I plan, am I missing anything:

-Vacuum out all cupboards with baking pans, bowls, measuring cups, recipes, baking supplies; clean with vinegar water

-Already got rid of cookie sheets, colander, rolling pin, wooden spoons, plastic measuring cups, cutting boards

-Get rid of last gluten foods in pantry and freezer in garage (donate or take to work for my husband)

-For newer, unscratched bakeware, scrub with a plastic pad and soapy water, through out scrubber, and throw bakeware in dishwasher

-Mixer and cuisinart? Do I have to toss? I think I'll put them in garage for now and think it over. I can only give so much of my money to Target at a time.

I reallly appreciate any advice.

Thanks!

Megan

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what about your cooking pans? Are they scratched? If so, potential cc issue.

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They're stainless steel so I think they're ok, but I got rid of my cast iron skillet.

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great plan :)

  • has the can opener been cleaned - run through the dishwasher?
  • the mixer and food processor can be cleaned - leave them out in the garage for a separate project - you've already got enough on the agenda for tomorrow

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electric griddle or waffle iron

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I just wanted to add a thought about the rest of your plates, glasses etc. I know that flour can get absolutely everywhere. Maybe run all of your dishes thru the dishwasher to catch anything that has settled. I'm thinking about the bottom plates of the stack that might not be used as often. You can call me obsessed, I do, but my Hubs is a Glutinator and the bad stuff hides.

Have fun cleaning :).

Colleen

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Vacuum out all the drawers and maybe wash off what is in them. Drawers always seem to get left open a crack and get crumbs in them.

For the people with cast iron: You can run it thru a cleaning cycle on the oven, then re"-season" it.

The mixer and the food processor: I found that white vinegar disolves flour in the little cracks. I think you could just wash well and be fine. My little cheap hand mixer - I just got a new one. It was old- (avocado colored)

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Your cast iron skillet would be fine to use if you clean it good. I boiled soapy water in mine for a while. Then scrubbed ti down good with steel wool. Basically it becomes like a new skillett.

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Well my skillet went to a happy home with a friend who lost everything to Hurricaine Irene a couple years ago. I've always hated reseasoning and remember my mom getting little rusty spots on it. So I guess it's just as well.

Tupperware is something I hand't thought about too much. I do have a lot of glass which is fine, I guess, but I also have tons of the Ikea clear, hard plastic stuff. Wonder if I'm better off using that to store art supplies and paper clips and buying a coupld new sets. I use it all the time, especially for the kids.

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The problem with plastic is when it is old and scratched up a lot. If it is in good shape and not scratched up it should be cleanable. But then, a new place to store art supplies is always handy too! :)

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In addition to all of the above, as if that weren't enough... be sure to clean off the handles and the area around the handles on your kitchen cupboards and drawers. Especially the ones you may have previously opened when you were cooking with gluten.

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Thanks everyone. This is a continuous work in progress I'm learning. But my husband has finally joined in and he was the one to think of our broom and dust bin. I don't eat off the floor but I cannot say the same for my children. I know it will take time but it feels really good to be making progress.

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We had a set-back early on that was due to my B vitamin supplement. I kept cleaning and cleaning, but still had symptoms. When I finally discovered the problem, it was easy to fix. I had the cleanest kitchen in town. Did you already get rid of your toaster? You do need a new colander for pasta. We also didn't get around to changing my son's lunchbox stuff . . . probably should have done that first. Switched from plastic to all stainless steel. Better product anyway.

Cara

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    • Based on the information you have posted today, the most likely probable reason for your being ill is that you are getting glutened!  Here is a biggie....does your hubby brush his teeth prior to kissing you?  Seriously, it can happen, but going out to eat a lot.....that is just as bad!  
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    • You are right that the next step is an endoscopy, which still is the "gold standard" in diagnosing celiac disease.   However, for various reasons the endoscopy is not done because financial contraints  or long wait times (up to a year!), or too ill to proceed.   You have two positives.  You only need one positive to move forward.    The TTg tests  do not need to be positive for a diagnosis (which requires a positive on an antibodies test which you had and an endoscopy).  My TTg tests were negative and I only had a positive on the DGP IGA, yet biopsies revealed a Marsh Stage IIIB (moderate to severe damage. http://www.cureceliacdisease.org/screening/ Unless your PCP is a celiac expert (unlikely), I would insist on a GI consult.   Please find one who is celiac-savvy.   keep eating gluten daily until all testing is complete (biopsies done).  You never know if lab results are going to get lost.  Besides any celiac testing requires the patient to be on a gluten diet.  In the meantime, keep on researching.  Only YOU can be your best health advocate!  
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