0
laura1959

De-Glutening The Kitchen

Rate this topic

Recommended Posts

My husband does most of the cooking here, due to my chronically low energy levels.  Hopefully, that can change if I start feeling better on the gluten free diet.  

 

I've been talking with him about cross contamination.  We currently have an array of wooden cutting boards that are used for preparing all manner of foods, including meats and salad greens, as well as breads.  Obviously, those are going to have to be de-glutened.  What's the best way?  Or should I just toss them out?  (one is built into the counter so that would be a problem).  

 

Any other advice for avoiding cc?  I'm planning to get all the gluten containing foods out of here over the next few weeks.  Been eating foods myself that are self contained to avoid CC, but I can't eat like that forever.  Will probably buy a new toaster oven (we need one anyway) once I get all the bread out of here and convince hubby not to bring that crap into our home anymore.  He read the book "Wheat Belly" a few months ago and got all gung-ho over not eating wheat for about a week, so maybe it won't be too hard to convince him.  

 

Any other advice?  

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


I'd also replace:

• Wooden and plastic utensils such as big spoons, spatulas, etc.

• Collanders and sieves, especially those that are plastic or are woven. If you have a metal collander with big holes, you can probably clean it well enough.

• Non-stick pans. Don't forget the bake ware.

 

Don't forget things like:

• Butter dishes that are made of plastic.

• Storage containers for leftovers, or even the hard plastic in your cupboards that may have held pasta or cereal before being used for rice (meaning the food now stored in them may also be contaminated)

• Have you ever used your ice cube trays to make something other than ice that may have contained gluten?

• The pizza stone must go. 

• Do you have plastic pitchers that may have been used for something that contained gluten?

Basically, if it isn't made of glass or metal (is porous) then it is suspect.

Watch out for hidden sources of gluten. I still haven't gone through all of my teas to sort out those that are gluten free from those that are not, and realize that if open tea bags were stored together, they and the container are contaminated.

Share this post


Link to post
Share on other sites

Yep...most say toss wood cutting boards and utensils....we did not as we had custom boards built by my hubby many moons ago and utensils crafted by our nephew...we/he sanded...then I washed them within an inch of their lives...then we re-oiled them....never had an issue.

 

Use your best judgement or ask if you have other concerns.

 

Colanders, NonStick Pans or plastic containers with any scratches, toasters, and a few other items need to be tossed.

Share this post


Link to post
Share on other sites
Ads by Google:


I just told my husband about sanding down the one cutting board and he said, "we could do that to all of the wooden ones."  I suppose we could.  Thanks again!  

Share this post


Link to post
Share on other sites

I also ignored the cutting board and some other things for far too long, and recently replaced them. I don't think I'm using anything at this point that might be ccd. It might be low-level cc, but it builds up. I think I didn't really notice that it might have been a problem until it was gone! So do all your replacing now. Label everything that needs to stay gluten free, and keep some serious segregation of anything gluteny. (consider gluten as special food, not the other way around. If you hubby wants to bring gluten into the house, he needs to be responsible to keeping it completely separate, contained, cleaning, and not making you sick!)

 

That's interesting about sanding and re-oiling the wooden boards/utencils. Very good to know. There's this cutting board at my parents house that we've had forever, and I think it still gets used despite being contaminated with 30+ years of gluten (my mom is Celiac), so I'll mention that it could be sanded.

(also might have to give my mom a lecture on cc and take her kitchen-stuff shopping when I'm home next week. Mom has been gluten-free for 7+ years now, but I don't think the kitchen was ever purged of contaminated kitchen ware, and there doesn't seem to be any dedicated equipment other than the toaster. And I always wonder why I end up getting glutened when I'm home. I'm also much more sensitive than Mom. It makes me wonder whether she might not still be having some problems because of low-level cc that could be avoided).

 

Good luck with everything!

Share this post


Link to post
Share on other sites

"Basically, if it isn't made of glass or metal (is porous) then it is suspect."

 

Except for cast iron. Cast iron is is pourous so it must be replaced too.

 

As for the cutting boards, if you really want to sand them, make sure you sand them so deeply that ANY cuts are completely gone. Personally I would just buy new ones to use and leave the built-in ones for show. OR buy some of those new thin plastic ones to use on top of the old ones.

  • Upvote 1

Share this post


Link to post
Share on other sites

I went out and purchased a packet of these at Target:  http://www.webstaurantstore.com/3057/flexible-cutting-boards.html?gclid=CICwy8Sl1bgCFa9eQgodgyYAIg

 

They take up almost no space and I can store them in the original plastic sleeve they came in.  For the time being, they seem to be all I need and they also make great safe surfaces for placing my utensils while cooking.  A fairly low cost solution.  

Share this post


Link to post
Share on other sites

 

 

Except for cast iron. Cast iron is is pourous so it must be replaced too.

 

we re-seasoned our cast iron and put it in the self cleaning cycle of the oven - the grill grates, he took a blow-torch to and everything seems to be ok.   one of the pans, i don't think we ever cooked anything but eggs in, but we re-did it anyway.  i may have just gotten lucky, but i haven't had a problem so far.  (hopefully not Famous Last Words lolz!)

Share this post


Link to post
Share on other sites


Ads by Google:


GAH!!! Don't throw away your cast iron! Especially not heirlooms. Even if your oven does not have a self cleaning cycle you can use an oven cleaner on it, one of those that you use on the racks and comes with a bag to put it in. Re-season and you're all set. Just... no accidents. If you gluten it you have to start all over again. One of my very favorite things to shop for for myself when I need a gift is heirloom quality cast iron on ebay or other auction sites. 

 

Or you know... if you have any heirloom quality cast iron and you just aren't comfortable re-seasoning it I'll give you my address!  :lol: 
 

Share this post


Link to post
Share on other sites

Or you know... if you have any heirloom quality cast iron and you just aren't comfortable re-seasoning it I'll give you my address!  :lol:

 

me too!   B)

Share this post


Link to post
Share on other sites

Wasn't there a thread a while back about how to re-season cast iron using only a certain kind of oil and doing it in very thin layers several times? I wouldn't think the regular way of reseasoning would work, but what do I know? I used to use cast iron but gave it up a long time ago because it was so HEAVY. I'm a lousy cook anyway. If I can't cook it on the Weber or the "George", I don't cook it.

Share this post


Link to post
Share on other sites

Sadly, I do not have any vintage cast iron to send to any of you ;)  .  We do have a bunch of coated stuff that is going to have to go away.  Hubby went out and bought a beautiful stainless steel skillet yesterday for me to use to make a stir fry, which was delicious.  

Share this post


Link to post
Share on other sites

"Basically, if it isn't made of glass or metal (is porous) then it is suspect."

 

Except for cast iron. Cast iron is is pourous so it must be replaced too.

 

As for the cutting boards, if you really want to sand them, make sure you sand them so deeply that ANY cuts are completely gone. Personally I would just buy new ones to use and leave the built-in ones for show. OR buy some of those new thin plastic ones to use on top of the old ones.

 

This is funny, we were both posting about the thin cutting mats at the same time.  That's exactly what I ended up buying.  

Share this post


Link to post
Share on other sites

Yes, and I posted the link to that, but I'm not home right now to find the link. It uses flax seed oil and the page explains in great scientific detail why it uses that oil. In the end it comes out super hard and works very much like a non-stick coating, of course building the perfect better seasoning over time. 

 

On second thought, after a quick google search, I believe this is the page I used. http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/

Look how beautiful... omg I'm so in love right now with that pan. Every time I look at this page it makes me want to go buy more cast iron, but my husband would drop dead if he found me spending more money on cookware I don't "need."

 

ETA: this is a true labor of love. It took me several days to finish a single pan, although the last time I did I wasn't up to being awake for a normal day yet. But we're talking 3 hours plus preheat time every coat it is in the oven. Times at least 6 coats. Plus if you are super sensitive to heat like I am you'll have to wait longer than the 2 hours for it to cool enough to handle. 

Share this post


Link to post
Share on other sites

He he he...I just looked it up and found the same website you just posted. I'm wondering if it would work on stainless steel. When I worked in restaurants we cooked on stainless that cleaned up more easily then brand new teflon. Don't have any idea what it was coated with but I sure wish I had some. Maybe if I did, I could give "George" a vacation.

Share this post


Link to post
Share on other sites

Oh thank you, Addy! Thank you!!! I only have one stainless pan but I love it. (It was Mom's so that makes me love it even more.) I will be doing this tonight! I will be eating eggs for breakfast every morning now instead of my ice cream because I want to try ditching dairy for a while. This is just in time!

Share this post


Link to post
Share on other sites

Like Addy, I love my cast iron pans.  After my diagnosis, I read on about.com that you just have to clean them during the cleaning cycle in your oven.  The temperature is so high that it burns off all gluten.  Then I re-seasoned them.   Remember, they must be washed by hand and never use soap on them -- just hot water and a quick rinse and towel dry.   I only use a  non-stick pan for my hubby's eggs each morning and everything else is cooked in cast iron.  It's lovely to be able to go from stove to oven so easily!

Share this post


Link to post
Share on other sites


Ads by Google:


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

  • Who's Online   21 Members, 3 Anonymous, 601 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Advertising Banner-Ads
    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
    FoodProcessing.com.au

    Jefferson Adams
    Celiac.com 06/19/2018 - Could baking soda help reduce the inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease? Scientists at the Medical College of Georgia at Augusta University say that a daily dose of baking soda may in fact help reduce inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease.
    Those scientists recently gathered some of the first evidence to show that cheap, over-the-counter antacids can prompt the spleen to promote an anti-inflammatory environment that could be helpful in combating inflammatory disease.
    A type of cell called mesothelial cells line our body cavities, like the digestive tract. They have little fingers, called microvilli, that sense the environment, and warn the organs they cover that there is an invader and an immune response is needed.
    The team’s data shows that when rats or healthy people drink a solution of baking soda, the stomach makes more acid, which causes mesothelial cells on the outside of the spleen to tell the spleen to go easy on the immune response.  "It's most likely a hamburger not a bacterial infection," is basically the message, says Dr. Paul O'Connor, renal physiologist in the MCG Department of Physiology at Augusta University and the study's corresponding author.
    That message, which is transmitted with help from a chemical messenger called acetylcholine, seems to encourage the gut to shift against inflammation, say the scientists.
    In patients who drank water with baking soda for two weeks, immune cells called macrophages, shifted from primarily those that promote inflammation, called M1, to those that reduce it, called M2. "The shift from inflammatory to an anti-inflammatory profile is happening everywhere," O'Connor says. "We saw it in the kidneys, we saw it in the spleen, now we see it in the peripheral blood."
    O'Connor hopes drinking baking soda can one day produce similar results for people with autoimmune disease. "You are not really turning anything off or on, you are just pushing it toward one side by giving an anti-inflammatory stimulus," he says, in this case, away from harmful inflammation. "It's potentially a really safe way to treat inflammatory disease."
    The research was funded by the National Institutes of Health.
    Read more at: Sciencedaily.com

    Jefferson Adams
    Celiac.com 06/18/2018 - Celiac disease has been mainly associated with Caucasian populations in Northern Europe, and their descendants in other countries, but new scientific evidence is beginning to challenge that view. Still, the exact global prevalence of celiac disease remains unknown.  To get better data on that issue, a team of researchers recently conducted a comprehensive review and meta-analysis to get a reasonably accurate estimate the global prevalence of celiac disease. 
    The research team included P Singh, A Arora, TA Strand, DA Leffler, C Catassi, PH Green, CP Kelly, V Ahuja, and GK Makharia. They are variously affiliated with the Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Lady Hardinge Medical College, New Delhi, India; Innlandet Hospital Trust, Lillehammer, Norway; Centre for International Health, University of Bergen, Bergen, Norway; Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Gastroenterology Research and Development, Takeda Pharmaceuticals Inc, Cambridge, MA; Department of Pediatrics, Università Politecnica delle Marche, Ancona, Italy; Department of Medicine, Columbia University Medical Center, New York, New York; USA Celiac Disease Center, Columbia University Medical Center, New York, New York; and the Department of Gastroenterology and Human Nutrition, All India Institute of Medical Sciences, New Delhi, India.
    For their review, the team searched Medline, PubMed, and EMBASE for the keywords ‘celiac disease,’ ‘celiac,’ ‘tissue transglutaminase antibody,’ ‘anti-endomysium antibody,’ ‘endomysial antibody,’ and ‘prevalence’ for studies published from January 1991 through March 2016. 
    The team cross-referenced each article with the words ‘Asia,’ ‘Europe,’ ‘Africa,’ ‘South America,’ ‘North America,’ and ‘Australia.’ They defined celiac diagnosis based on European Society of Pediatric Gastroenterology, Hepatology, and Nutrition guidelines. The team used 96 articles of 3,843 articles in their final analysis.
    Overall global prevalence of celiac disease was 1.4% in 275,818 individuals, based on positive blood tests for anti-tissue transglutaminase and/or anti-endomysial antibodies. The pooled global prevalence of biopsy-confirmed celiac disease was 0.7% in 138,792 individuals. That means that numerous people with celiac disease potentially remain undiagnosed.
    Rates of celiac disease were 0.4% in South America, 0.5% in Africa and North America, 0.6% in Asia, and 0.8% in Europe and Oceania; the prevalence was 0.6% in female vs 0.4% males. Celiac disease was significantly more common in children than adults.
    This systematic review and meta-analysis showed celiac disease to be reported worldwide. Blood test data shows celiac disease rate of 1.4%, while biopsy data shows 0.7%. The prevalence of celiac disease varies with sex, age, and location. 
    This review demonstrates a need for more comprehensive population-based studies of celiac disease in numerous countries.  The 1.4% rate indicates that there are 91.2 million people worldwide with celiac disease, and 3.9 million are in the U.S.A.
    Source:
    Clin Gastroenterol Hepatol. 2018 Jun;16(6):823-836.e2. doi: 10.1016/j.cgh.2017.06.037.

    Jefferson Adams
    Celiac.com 06/16/2018 - Summer is the time for chips and salsa. This fresh salsa recipe relies on cabbage, yes, cabbage, as a secret ingredient. The cabbage brings a delicious flavor and helps the salsa hold together nicely for scooping with your favorite chips. The result is a fresh, tasty salsa that goes great with guacamole.
    Ingredients:
    3 cups ripe fresh tomatoes, diced 1 cup shredded green cabbage ½ cup diced yellow onion ¼ cup chopped fresh cilantro 1 jalapeno, seeded 1 Serrano pepper, seeded 2 tablespoons lemon juice 2 tablespoons red wine vinegar 2 garlic cloves, minced salt to taste black pepper, to taste Directions:
    Purée all ingredients together in a blender.
    Cover and refrigerate for at least 1 hour. 
    Adjust seasoning with salt and pepper, as desired. 
    Serve is a bowl with tortilla chips and guacamole.