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peter/southland

Celiac Coolking Regular For Whole Family

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In my home I make all my gluten free meals on my own board and when

I have lunch I put my bread on a plate that has gone through the dish washer.

My problem is that I'm still having  problems, I am the main or I should say 

the only cook in the home were everyone else eats gluten bread prossesed meat

etc apart from the odd thing I have changed that is gluten free like sausages

and fresh fish.

My question is what  can I do to for myself to help, my wife was thinking about

desposable gloves when I make anything for the family ? I also work as a driver at

Pizza hut and what product I do handle has gluten in it including the seasoning on

the fries any ideas excluding quiting my job at the moment, I am looking for another

job but with my crook wife I can only work at night after dinner till late......

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Hi Peter -

 

Are you also using your own strainer, toaster, etc. - anthing porus that can hang onto food particles?  I know some of the folks on here are advocates for having your own plastic storage containers too... but as long as you wash them well, that isn't necessary.  Any shared condiments (i.e. mayo, butter, peanut butter)?  As far as your work, as long as there isn't flour floating around in the air (and I think Pizza Hut uses frozen dough, right?) then the biggest things you have to worry about are touching your face with your hands, eating without washing your hands, or allowing your food (assuming you take a lunch/snack, etc.) to get cross-contaminated when you eat it.

 

Other than that... are there any other possible sources of contamination?  Pets?  Baking with regular flour?  Kids unknowingly contaminating your food?

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You could always make your home gluten-free since you are the cook. Use gluten-free noodles, bread, sauces and condiments.... It would be a lot safer and wouldn't hurt anyone. They can get their gluten fixes when out of the house.

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You could always make your home gluten-free since you are the cook. Use gluten-free noodles, bread, sauces and condiments.... It would be a lot safer and wouldn't hurt anyone. They can get their gluten fixes when out of the house.

 

I have changed a lot of food brands for everyone to use with no complaining, some of the spreads
margarine etc even the brand of of sausages had the same flavor in gluten free so I changed it over

with out saying anything to the family for a month to there surprise they liked them they tasted the

same as the ones that had gluten in them. 

But there is no way that my picky wife and teenage boys would eat gluten free bread even tho they

will eat my gluten free baking I bake for myself :rolleyes:

 

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Hi Peter -

 

Are you also using your own strainer, toaster, etc. - anthing porus that can hang onto food particles?  I know some of the folks on here are advocates for having your own plastic storage containers too... but as long as you wash them well, that isn't necessary.  Any shared condiments (i.e. mayo, butter, peanut butter)?  As far as your work, as long as there isn't flour floating around in the air (and I think Pizza Hut uses frozen dough, right?) then the biggest things you have to worry about are touching your face with your hands, eating without washing your hands, or allowing your food (assuming you take a lunch/snack, etc.) to get cross-contaminated when you eat it.

 

Other than that... are there any other possible sources of contamination?  Pets?  Baking with regular flour?  Kids unknowingly contaminating your food?

Yes I went out and brought my own toaster the next day some containers and I have the top shelf of the fridge, my step son has a couple of times

used my margarine or jam etc when he came over to visit every one was told that the top shelf in the fridge and sealed containers in the pantry were

mine so he copped an ear full from me and his mum.....

Pizza hut uses fresh pizza dough flour in New Zealand and I do have to walk passed it on a Friday and Saturday night as they usually have to make more dough to keep up with the orders, earlier this week I brought a small bottle of hand sanitiser when I had a flight up to Christchurch for my daughters wedding I am now using that before eating at work time will tell if it helps :)   

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I have changed a lot of food brands for everyone to use with no complaining, some of the spreads
margarine etc even the brand of of sausages had the same flavor in gluten free so I changed it over

with out saying anything to the family for a month to there surprise they liked them they tasted the

same as the ones that had gluten in them. 

But there is no way that my picky wife and teenage boys would eat gluten free bread even tho they

will eat my gluten free baking I bake for myself :rolleyes:

 

 

I made my kitchen gluten free. I figure I cook, so I get to choose. If I don't tell them that dinner is gluten free, they don't even know most of the time.

 

My family has a loaf of gluten bread and a couple of pots/pans they can use if they want to cook something. I keep all of this far from where I fix food. 

 

I've threatened them within an inch of their lives if they leave a crumb or don't wash a bowl because I've gotten sick from crumbs left on the counter top.

 

It can be frustrating finding hidden gluten but you'll figure it out!

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If they make their own pizza dough, just be aware that flour can hang around in the air for hours (from what I've heard anyways - maybe someone else on here has heard differently?) - and if you breathe in the flour it gets to the back of your throat and you end up swallowing it.  So you don't want to walk in an area where there has been flour in the air.

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If they make their own pizza dough, just be aware that flour can hang around in the air for hours (from what I've heard anyways - maybe someone else on here has heard differently?) - and if you breathe in the flour it gets to the back of your throat and you end up swallowing it.  So you don't want to walk in an area where there has been flour in the air.

I usually stick to the front of shop and when busy I'm in and out doing deliveries and the dough mixer is at the back near the stock storage

I hardly cut pizza or even box the fries, onion rings etc to the disappointment to the other staff, but as I have told them I'm paid to deliver

it, not box and cut it other drivers help them but I don't any longer.........

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I made my kitchen gluten free. I figure I cook, so I get to choose. If I don't tell them that dinner is gluten free, they don't even know most of the time.

 

My family has a loaf of gluten bread and a couple of pots/pans they can use if they want to cook something. I keep all of this far from where I fix food. 

 

I've threatened them within an inch of their lives if they leave a crumb or don't wash a bowl because I've gotten sick from crumbs left on the counter top.

 

It can be frustrating finding hidden gluten but you'll figure it out!

True :) I'm definitely going through the paper towels and hand sanitiser after cleaning down the kitchen again...... 

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Hi Peter!

 

The issue with hand sanitizers isn't that it contains gluten...washing with with gel hand sanitizer does not break down the protein of gluten -- where washing with soap and water does.  When available...good old soap and water is preferable -- but when out and about I do use hand sanitizer and/or plain water when that is all that is available. 

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Ok good to know,

I'll have to go get some antibacterial soap tomorrow

thanks again.......

Gluten can't be " killed" so regular soap is fine. It just needs to be washed off. Soap helps stuff like germs and dirt (like gluten ) slide off of skin or your car or dishes or whatever is dirty. There is a big technical explanation, but the simple one is that soap and rubbing and rinsing gets gluten off.

http://health.howstuffworks.com/skin-care/cleansing/myths/question692.htm

"It can do these things because one part of the soap molecule is hydrophilic (water-binding) and the other is hydrophobic (water-repellent). The hydrophilic part allows the hydrophobic fatty acids to come into contact with other hydrophobic substances, such as the dirt on the surface that is being cleaned. When the grime adheres to the soap's fatty acids, it becomes encapsulated in droplets of water. Dirt, oil and bacteria are easily scrubbed off and washed away in this suspended state. So ordinary soap does get rid of bacteria. But does antibacterial soap get rid of even more?"

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Gluten can't be " killed" so regular soap is fine. It just needs to be washed off. Soap helps stuff like germs and dirt (like gluten ) slide off of skin or your car or dishes or whatever is dirty. There is a big technical explanation, but the simple one is that soap and rubbing and rinsing gets gluten off.

http://health.howstuffworks.com/skin-care/cleansing/myths/question692.htm

"It can do these things because one part of the soap molecule is hydrophilic (water-binding) and the other is hydrophobic (water-repellent). The hydrophilic part allows the hydrophobic fatty acids to come into contact with other hydrophobic substances, such as the dirt on the surface that is being cleaned. When the grime adheres to the soap's fatty acids, it becomes encapsulated in droplets of water. Dirt, oil and bacteria are easily scrubbed off and washed away in this suspended state. So ordinary soap does get rid of bacteria. But does antibacterial soap get rid of even more?"

Cheer for that......

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I also do the cooking for my husband and I, I am Celiac, he is not. I use my pots and pans for my stuff, his pots and his utensils for his . When I cook I make sure the utensils do not ever touch and there is no cross contamination.I use seperate spoon rests. I have my colander and he has his. I am not a fan of bread anyway so I don't care about the toaster. When it comes to dishes I wash the dishes. I was my dishes 1st. separately , I will then wash his. I let the water run and make sure mine are washed with my gluten-free scrubber and rag. I also separate our laundry :) Cross contamination can be a very big issue. I never lay food on the counter. I always put it on a plate or platter. I have separate platters one for gluten one for non gluten. 

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I also do the cooking for my husband and I, I am Celiac, he is not. I use my pots and pans for my stuff, his pots and his utensils for his . When I cook I make sure the utensils do not ever touch and there is no cross contamination.I use seperate spoon rests. I have my colander and he has his. I am not a fan of bread anyway so I don't care about the toaster. When it comes to dishes I wash the dishes. I was my dishes 1st. separately , I will then wash his. I let the water run and make sure mine are washed with my gluten-free scrubber and rag. I also separate our laundry :) Cross contamination can be a very big issue. I never lay food on the counter. I always put it on a plate or platter. I have separate platters one for gluten one for non gluten. 

I do the same sort of thing but I put my dishes through the dish washer with the rest of them

my laundry is usually washed on it's own when I've finished work for the week but I didn't think 

about cross contamination in the washing machine..... :blink:

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I do the same sort of thing but I put my dishes through the dish washer with the rest of them

my laundry is usually washed on it's own when I've finished work for the week but I didn't think 

about cross contamination in the washing machine..... :blink:

 

Ditto Shawdow

 

There is no reason to wash your clothing separately from your family.

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I do the same sort of thing but I put my dishes through the dish washer with the rest of them

my laundry is usually washed on it's own when I've finished work for the week but I didn't think 

about cross contamination in the washing machine..... :blink:

I don't think CC is a big deal in the washing machine. It's just what I do. With cooking separately I just do it :) But I really don't think it's a big deal. The wash rags yes. I don't use the same rag on my dishes that I do his. But you have a dish washer so no worries! :) 

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