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Three Part Lasagna Pan
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I am attempting to go dairy free to see if that would clear up additional problems. I was thinking about lasagna. What about using a special three part lasagna pan? My food allergies on one side and my husband's regular lasagna in the other portion? Or would that have too much cross contamination? I don't think it would be, as I am not terribly severe. But what do you think?

Here is the pan: http://www.amazon.co...rds=lasagna pan

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I wouldn't chance it. All it takes is some flying grease or what have you and you got yourself a problem :(

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Yes, I guess I hadn't thought of that part. : (

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What about covering my side with foil?

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Interesting pan. Does your lasagna never "boil over" when it cooks? Mine always spits and slops over the edge a bit.

Can you use the gluten-free noodles for all the lasagnas? if a smidge of his real cheese slops onto yours or a smidge of your fake cheese gets on his, is that a big deal? A little gluten is a big problem but sometimes other foods wouldn't be.

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No way.

To each its own pan. Not worth getting sick over. :o

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Cool pan though!

 

I see they have a cool brownie pan too! I've been making South Beach black bean brownies and I think I might have to get that pan now. But then, I never met a kitchen gadget I didn't like!

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What a neat idea! I don't make lasagna because the kids hate ricotta. Yeah, I know. They're weird. With a pan like that I could totally just leave the ricotta out of one section. 

 

I would not put gluten noodles in any section, though. We keep our whole kitchen gluten free for the two of us who need to be gluten-free. Even if I lived with a mixed kitchen I certainly wouldn't do a mixed pan. But when my YDS was more or less dairy free I would have happily made him a goat cheese section. He wasn't real strict about his dairy intake anyway. 

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    • Thank you for going through my long post and responding. I have been both dairy and gluten-free free for 10 months now. Yes, even I was worried about other food allergies. I mentioned it to my GI doc and asked if I need food allergy test to eliminate other allergens. He said, food allergy tests give a lot of false positives and are not accurate. He said: not everything is because of food allergy and it's refractory celiac which is causing issues as the jejunum biopsy, done recently, is showing villous flattening.

      My doubt: 1. If I have so much damage in my small intestine (villous flattening) then how was I keeping fine for 6-7 months ( eating eggs, soy, rice and meat) - was constantly losing weight though - but was able to work out regularly - not much fatigue. 2. If it is other food allergens ( out of mentioned allergens, I take eggs, soy chunks, almonds only) why does it happen only few times and not always - I keep well for 7-8 days and then fall sick again - this without any change in diet.  
    • Oh, Trish at the GlutenFreeWatchDog tested Planter's honey roasted peanuts three years ago.  The can did not state gluten-free, but showed no gluten ingrediants (per Kraft policy).  Test result: less than 5 part per million which is pretty much gluten-free.  
    • What if it were something else that glutened you?  Maybe you ate too much of a good thing?  I once (three months post dx) ate too much gluten-free fried chicken, vomited, passed out and fractured my back (osteoporosis) in the process.  Paramedics, ER doc and Cardio all thought I was having a heart attack.   No.  It was sheer gluttony and bad bones.  Not good to overload with a damaged gut.    Maybe you did get some contaminated nuts.  Afterall, anything processed is suspect.  What might be well tolerated by some, might be too much for others.  We all have our various levels of gluten intolerance.   The old 20 parts per million is just a guideline, but science does not really know (lack of funding......doe anyone really care enough to find out?)  My hubby has been gluten-free for 15 years.  When I was first diagnosed, I tried to eat the gluten-free foods that I normally gave him.   Problem was he was healed and I was not.  Things like Xanthan Gum in commercial processed gluten-free breads make me feel like I have been glutened, but it is just (and still is) an intolerance.  So no bread for me unless I make it myself using a different gum.   Too lazy, so I do without.   so, ask your doctor if you really want to know or lay off the cashews and test them again in a month using a certified gluten-free nut.  I wish this was easier!    
    • I have intolerances to a few foods now, so I was wondering about that.. I love cashews though, and a month or two ago I was eating them all the time with no problems at all. I mean, could I really have developed an intolerance to them since then? I don't know if they're made on shared lines (it didn't say on the package so I assumed they weren't), but I'll give them a call. I'm really, really sensitive to cross contamination. Even if something is just made in the same facility (but not on shared lines) it will make me sick. If that's not it, then I'm not really sure
    • Research with KP and find a celiac-savvy GI in your area ( read the biographies). and ask your PCP/GP for a referral to that specific GI (not his buddy).  Ask the GI for the rest  of the celiac panel or proceed with an endoscopy/biopsies -- 4 to six.  Keep eating gluten daily until all testing is complete.  Document and request in writing.  Do not worry about symptoms.  There are over 300 of them and some celiacs have none!   Research all that you can about celiac disease.  The University of Chicago has a great celiac website that has testing Information etc.   Poet me know how it works out.  Hope you feel better soon!  
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