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Understanding Cross-Contamination: The Deli Counter

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So I'm still figuring this out. Got glutened this weekend, and I spent hours going back through everything I ate and reconfirming that it was all gluten-free.The only thing I could come up with as a possibility is that I got gluten-free deli at the deli counter, but maybe the slicer had so gluten or something? Is it possible to get enough gluten that way to have a reaction? This is important to me, because if it's not, I need to go bck and figure out what's happening. Thanks!

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Can't say that I handle this right, but I only eat packaged cold cuts in general.  One exception is a local place where they only use Boars Head meats and I've asked them and they say they never slice anything but meat and cheese on the slicer.  Even so, I ask them to change their gloves first.  Generally, I buy packaged.

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So I'm still figuring this out. Got glutened this weekend, and I spent hours going back through everything I ate and reconfirming that it was all gluten-free.The only thing I could come up with as a possibility is that I got gluten-free deli at the deli counter, but maybe the slicer had so gluten or something? Is it possible to get enough gluten that way to have a reaction? This is important to me, because if it's not, I need to go bck and figure out what's happening. Thanks!

 

It sure is possible.  The slicers are a concern for cheese cold cuts and the Meat products in the Meat case can cause cc.  If they put stuffed pork chops in the case with a sirloin steak, you don't know if a crumble of the stuffing got onto the steak.  I only buy packaged cheese and most meat from the butcher near us but eat packaged meat from the store.

 

Colleen


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