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Sharing Food

Steph1

By Steph1
in Coping with Celiac Disease

Recommended Posts

Steph1 Apprentice
Steph1
Posted

I am going on vacation with about 30 other people. This is the second year in a row that they did this vacation, but the first time I am going. When they go everyone buys food and shares it in the house. I am worried that people will be touching my food with gluten on their hands. Should I be afraid of this? I don't know if I'm being overly cautious . I don't want to be a weirdo and tell people they have to wash their hands before they touch my food but I also don't want to get sick. I don't usually have this problem because I am not that social so I'm not used to sharing food with people.

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BlessedMommy Rising Star
BlessedMommy
Posted

Buy your own food and hide it! LOL!

I got very badly glutened during the time that I reintroduced gluten to my kids last summer. I suspect that it had something to do with them eating gluten and then touching my food.

julissa Explorer
julissa
Posted

are you planning to get your own food and not go in with them on all their food? if so, just tell them hands off, LOL.. have fun 

cyclinglady Grand Master
cyclinglady
Posted

Bring your own ice chest and a bin of cooking tools as if you were camping. Works for us. We mark the boxes and cooler and no one touches them. We do this at my parent's lake house when a huge crowd is there too.

nvsmom Community Regular
nvsmom
Posted

Yep, be afraid.  LOL  I agree that you should have some of your own food.  Shared food is really only safe if you take your portion before anybody touches it; once others are into it, it could b=get contaminated.  Be extra careful with condiments and  spreads, and try to serve your self first from shared dishes like spaghetti sauce or eggs.  Veggies and fruits are easy, just wash before eating them.

 

Have fun!  :)

LauraTX Rising Star
LauraTX
Posted

When I go out to see family at a house and lots of people are there, I keep my food separate.  If something being prepared is ok to eat, grab yours before anyone touches things.

cap6 Enthusiast
cap6
Posted

Buy one of those larger sized plastic tubs and put all your stuff in there. Label it "gluten free". For refrig items, tuck them in zip locks and label them. You can always make the joke that you will snap the fingers off of anyone that touches your food! Yes, keep things separate and then have fun!

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    • Rogol72
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Rogol72 · Posted

      @HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying it once. It's fortified with Calcium and Iron. https://www.warburtonsglutenfree.com/warbs_products/white-loaf/ The only other gluten-free bread that I've come across that is fortified is Schar with Iodized salt, nothing else.
    • Scott Adams
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Scott Adams · Posted

      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted to at least mention the possible negative sides of having a formal diagnosis. While I understand wanting a formal diagnosis, it sounds like she will likely remain gluten-free either way, even if she should test negative for celiac disease (Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If her symptoms go away on a gluten-free diet, it would likely signal NCGS).        
    • JoJo0611
      CT with contrast.

      By JoJo0611 · Posted

      Thank you. 
    • deanna1ynne
      Inconclusive results

      By deanna1ynne · Posted

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