Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Eating Single Ingredient Foods When At Gatherings

BlessedMommy

Recommended Posts

BlessedMommy Rising Star
BlessedMommy
Posted

I just wondered what other people do in regards to eating single ingredient items when out of the house. How far do you take precautions to avoid CC? Do you literally never eat anything that's come from anyone else's house or has been arranged or chopped by them?

 

What about fresh fruit or vegetables or cooked vegetables? Do you eat carrot sticks or black olives from the relish tray? 

 

Have you ever been glutened by eating a single ingredient food in a social situation?

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


mamaw Community Regular
mamaw
Posted

In my eleven  years  being a  very strict  celiac  I  have  never  been  glutened  by  fresh  veggies  or  fruit.........you  can add  cheese  tray to  that  as  well....

nvsmom Community Regular
nvsmom
Posted

I agree. As a general rule, single ingredient food is fine. Anything cooked should be questioned though because who knows what the seasoning had in it that was sprinkled on the green beans. KWIM?

 

I often ask to read a label when in doubt. If I'm still not sure, I skip it.

BlessedMommy Rising Star
BlessedMommy
Posted
  • Author

I guess that my thought was that you don't know if the person chopped the veggies or fruit on a wooden cutting board that had been previously used for gluten items. Apparently, though, that's not much of an issue and maybe is an extremely remote risk?

 

What about salads that are all fruit/veggies with no dressing of any kind already on them?

NoGlutenCooties Contributor
NoGlutenCooties
Posted

I've taken my chances with veggies, cheese, chips, etc.  So far they have not come back to bite me.  Single food items that basically come out of a package and onto the serving tray - to include some summer sausage, etc (for that I check the label first).  My friends tend to have a cutting board that they just use for fresh fruits/veggies and never use for bread - it just kinda happens that way.  I just ask them to wash it really well first.  That said, they also either let me get my plate of snacks first or set one aside for me while they're preparing.  Once someone who has been eating sandwhiches or saucey chicken wings dips their gluteny hands into the chips or grabs a handful of cheese, carrot sticks, or whatever else I don't touch them after that.  If there are crackers on the same plate as the cheese, I don't touch the cheese.

Harpgirl Explorer
Harpgirl
Posted

I've had family who had nothing to cut up fruits and veggies on except a wooden board. I've had them cover it in wax paper first, or just use a clean plate to cut on. :) I'm quite sensitive, so any extra precautions are worth it. It's the whole reason I don't eat at Subway, though they have "just salad."

kareng Grand Master
kareng
Posted

I don't really worry about this wooden cutting board thing.  If it has been washed, I doubt we can really be glutened by it.  I worry about people with lax cleaning habits and who might have cut things on actual bread crumbs.  But you know who they are.   :ph34r:

 

what I do worry about at these gatherings is the crackers and stuff that people drop on the cheese or the fruit bowl.    If I get to the cheese tray early in the party, I might pick a piece or 2 of cheese from the bottom of the pile.   It really depends on the type of party & other food being served.  - all adults drinking wine  & using tongs to pick up cheese - is a different party than a rowdy bunch watching football and dipping stuff.  The more children involved - the less safe.

 

 I judge these things on a per party basis.  I never rely on party food - always eat first or have some emergency food with you. 

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


BlessedMommy Rising Star
BlessedMommy
Posted
  • Author

So does that mean that I'm okay to eat stuff prepared at my MIL's house if she washed the cutting board beforehand? 

kareng Grand Master
kareng
Posted

So does that mean that I'm okay to eat stuff prepared at my MIL's house if she washed the cutting board beforehand? 

 

 

That is up to you.  If you think it is washed well it is OK.  You know her. You could get her a cute plastic one to use. too.  

BlessedMommy Rising Star
BlessedMommy
Posted
  • Author

So really the bulk of the concern over wood is mostly about using wooden utensils, because of their extensive content with gluten items. (i.e. stirring pasta, etc.) It doesn't seem to me that bread crumbs would absorb into wood, the way pasta water would.

cyclinglady Grand Master
cyclinglady
Posted

Buy a set of "gluten free" utensils to use at your MIL's house.  I did that at my Mom's.  It is kept in a plastic bin with my name on it.  I feel safer, that's for sure. 

 

I also help out preparing the food and I make sure that my husband and are are the first to be served at all buffets and we do not go back for seconds!  

 

Other homes?  Depends.  My one SIL gets it (she's got a dairy and nut allergy kid like me) and the other SIL doesn't get it at all!  Friends?  They know that I will bring my own food.  They are kind of used to it since my husband's been gluten-free for 13 years.  

mamaw Community Regular
mamaw
Posted

Anyone  can get  glutened  anywhere  including  Grandma's!!!!! You know  your  own  family  so I think  you & you alone  can be  the  judge  on whether  you would  feel  safe  eating  at  another's  home.... I  have some  family & friends  that bend  over  backwards to make  sure  there's  no gluten , others  forget  it , they  don't  care...

I  think  having  your  own utensils  at  parents  house  is a wonderful  way  to  stay  safe.....

I know  you didn't  ask  this  but  as  a reminder eating out::::::::: remember  some  restaurants add  pancake  mix  to  scrambled eggs, gluten-free  pasta  being  cooked  in the same  water  regular  wheat  pasta  is cooked  in.....grill  paste  that  contains  gluten....( used to keep the grill  items  from sticking....

And  it  isn't  just  wooden utensils,  it  is  any  porous  item  that  can  be  scratched ie: plastic, wood,  Teflon..  other  things  that  harbor  gluten  : toaster, strainer,hand  mixer( just  check out  the  air  vents)!!! bread  machine( look  where  the  holders  are  attached, can't  get  in there  to  clean) plus  many  more.

BlessedMommy Rising Star
BlessedMommy
Posted
  • Author

If plastic utensils can't be shared between gluten free and regular food, wouldn't that rule out any eating anywhere that isn't dedicated gluten-free? 

GottaSki Mentor
GottaSki
Posted

If plastic utensils can't be shared between gluten free and regular food, wouldn't that rule out any eating anywhere that isn't dedicated gluten-free? 

 

You can eat safely in places other the dedicated gluten free facilities.  It takes thought along with preparation and a bit of patience to educate those around you, but many celiacs live safely in homes with shared kitchens.

BlessedMommy Rising Star
BlessedMommy
Posted
  • Author

I don't have a shared kitchen, my kitchen is actually dedicated gluten-free, but I was more thinking along the lines of restaurants and the like.

psawyer Proficient
psawyer
Posted

If plastic utensils can't be shared between gluten free and regular food, wouldn't that rule out any eating anywhere that isn't dedicated gluten-free?

The concern is trapped particles. Some things, by their design, cannot safely be shared, regardless of material: sieves, strainers, etc. Plastic in good condition should not be a problem. We had a shared kitchen for several years, and did fine. Proper washing is essential.
mamaw Community Regular
mamaw
Posted

If  plastic  utensils  are  scratched  & can hold  crumbs  & such  it  could  become a  problem. Honestly  most  restaurants  do  not  use  plastic.  that  I have  ever  seen  when  being  in  their  kitchen.. Many   do  use  color  coded  utensils   to  be  able  to  separate  the  wheat  utensils  from  the  gluten-free  utensils...

NoGlutenCooties Contributor
NoGlutenCooties
Posted

If plastic utensils can't be shared between gluten free and regular food, wouldn't that rule out any eating anywhere that isn't dedicated gluten-free? 

 

My uncle was diagnosed with Celiac over 15 years ago and my aunt keeps a mixed kitchen - gluten and non-gluten.  She does not separate plastic utensils or plastic storage containers and my uncle does not get cross-contaminated.  And he is very sensitive.  The plastic stuff just needs to be washed well between uses.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,683
    • Most Online (within 30 mins)
      7,748
    Jean Tonkin
    Newest Member
    Jean Tonkin
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.