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New Teflon pots, pans and cooking utensils

Elovesme99

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Elovesme99 Newbie
Elovesme99
Posted

Newbie mom of 15 yr old DD diagnosed 3 weeks ago. Just purchased brand new Farbwrware, nonstick items. Are these safe to use for her needs? Is it just scratched or oldish Teflon that's not suitable or all Teflon? These will only be used for gluten-free cooking. Trying to learn e as we go.

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kareng Grand Master
kareng
Posted

The basic idea is that you don't want to use something that might have gluten in/on it.  Pots and pans are easy to wash and get clean - a colander is not - all those little holes full of pasta goo.  A toaster with crumbs.  

TexasJen Collaborator
TexasJen
Posted

It's not the Teflon that is the problem. It is the tiny amounts of gluten that are hidden in the cracks of previously used cookware. Personally, (and I have had this confirmed by the UCLA celiac center), it is not necessary to purchase new cook ware when going gluten free. Once you have cleaned the cookware well and cooked on it a couple of times with gluten free food, all of the gluten will be gone. What IS necessary is to not continue to cook gluten containing items in those pots and pans. Now that you have your new pots and pans (and hopefully a gluten-free colander and a toaster), label them all gluten-free or not). Don't cook any gluten containing foods in your new pots and pans and you should be good to go.

Ennis-TX Grand Master
Ennis-TX
Posted

Some cookware you can get rid of the gluten by running in the oven clean cycle then scrubbing. Gluten is a protein not a germ, so disinfectant will not get rid of it but high heat above 500F can destroy the proteins. This way you can save cast iron and some baking pans/sheets. To make double sure after, use foil and parchment paper in baking pans/dishes also makes clean up real easy. Butcher paper makes a nice clean counter top/work area and after your done your can pick it up dump it off into the trash for easy clean up and after a few days or if it gets real messy just toss it. Really makes kitchen cleanup easier and changed my life.

OH get new untenil organizers for your drawers to avoid gluten crumbs getting on your silverware/new utensils and vacuum out all drawers real good, Make sure you clean out the cupboards, and fridge real good for crumbs.

squirmingitch Veteran
squirmingitch
Posted

Read our Newbie 101 here:

 

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    • knitty kitty
      Son's legs shaking

      By knitty kitty · Posted

      Blood tests for thiamine are unreliable.  The nutrients from your food get absorbed into the bloodstream and travel around the body.  So, a steak dinner can falsely raise thiamine blood levels in the following days.  Besides, thiamine is utilized inside cells where stores of thiamine are impossible to measure. A better test to ask for is the Erythrocyte Transketolace Activity test.  But even that test has been questioned as to accuracy.  It is expensive and takes time to do.   Because of the discrepancies with thiamine tests and urgency with correcting thiamine deficiency, the World Health Organization recommends giving thiamine for several weeks and looking for health improvement.  Thiamine is water soluble, safe and nontoxic even in high doses.   Many doctors are not given sufficient education in nutrition and deficiency symptoms, and may not be familiar with how often they occur in Celiac disease.  B12 and Vitamin D can be stored for as long as a year in the liver, so not having deficiencies in these two vitamins is not a good indicator of the status of the other seven water soluble B vitamins.  It is possible to have deficiency symptoms BEFORE there's changes in the blood levels.   Ask your doctor about Benfotiamine, a form of thiamine that is better absorbed than Thiamine Mononitrate.  Thiamine Mononitrate is used in many vitamins because it is shelf-stable, a form of thiamine that won't break down sitting around on a store shelf.  This form is difficult for the body to turn into a usable form.  Only thirty percent is absorbed in the intestine, and less is actually used.   Thiamine interacts with all of the other B vitamins, so they should all be supplemented together.  Magnesium is needed to make life sustaining enzymes with thiamine, so a magnesium supplement should be added if magnesium levels are low.   Thiamine is water soluble, safe and nontoxic even in high doses.  There's no harm in trying.
    • lizzie42
      Son's legs shaking

      By lizzie42 · Posted

      Neither of them were anemic 6 months after the Celiac diagnosis. His other vitamin levels (d, B12) were never low. My daughters levels were normal after the first 6 months. Is the thiamine test just called thiamine? 
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    • lizzie42
      Son's legs shaking

      By lizzie42 · Posted

      Thank you! That's helpful. My kids eat very little processed food. Tons of fruit, vegetables, cheese, eggs and occasional red meat. We do a lot of rice and bean bowls, stir fry, etc.  Do you think with all the fruits and vegetables they need a vitamin supplement? I feel like their diet is pretty healthy and balanced with very limited processed food. The only processed food they eat regularly is a bowl of Cheerios here and there.  Could shaking legs be a symptom of just a one-time gluten exposure? I guess there's no way to know for sure if they're getting absolutely zero exposure because they do go to school a couple times a week. We do homeschool but my son does a shared school 2x a week and my daughter does a morning Pre-K 3 x a week.  At home our entire house is strictly gluten free and it is extremely rare for us to eat out. If we eat at someone else's house I usually just bring their food. When we have play dates we bring all the snacks, etc. I try to be really careful since they're still growing. They also, of course, catch kids viruses all the time so I  want to make sure I know whether they're just sick or they've had gluten. It can be pretty confusing when they're pretty young to even be explaining their symptoms! 
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