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How to keep safe staying at someone else's house?

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We are staying in a cabin for a week. It is fully stocked with food, spices, kitchen supplies, everything you might have in your own kitchen at home. It is only used maybe three months out of the year. I am bringing my own kitchen stuff (skillets, serving spoons, bowls etc) and of course our own food. I am wondering what else I need to do to avoid cross contamination beside not using their toaster or oven. I don't want to be sick on the only vacation we get a year. What are your best tips?

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Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8):

It sounds like you have a good handle on it already. You might want to bring either your own silverware or get disposible and of course don't use any of the provided spices etc. Other than that I would just wipe down the counters before perparing your food and unless the oven is dirty I wouldn't worry about using it as long as your not putting anything on the racks. if the cabin has a grill outside do make sure your food isn't coming incontact with the racks. Have fun and try not to worry you should be fine with the preperations you have made.

Courage does not always roar, sometimes courage is the quiet voice at the end of the day saying

"I will try again tommorrow" (Mary Anne Radmacher)

Diagnosed by Allergist with elimination diet and diagnosis confirmed by GI in 2002

Misdiagnoses for 15 years were IBS-D, ataxia, migraines, anxiety, depression, fibromyalgia, parathesias, arthritis, livedo reticularis, hairloss, premature menopause, osteoporosis, kidney damage, diverticulosis, prediabetes and ulcers, dermatitis herpeformis

All bold resoved or went into remission in time with proper diagnosis of Celiac November 2002

 Gene Test Aug 2007

HLA-DQB1 Molecular analysis, Allele 1 0303

HLA-DQB1 Molecular analysis, Allele 2 0303

Serologic equivalent: HLA-DQ 3,3 (Subtype 9,9)

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Freezer/Butcher paper, lay it out and use it for cooking and prep surface, even go the extra mile and use it for serving on like a table mat or table cloth. It also makes clean up a breeze as you just toss the sheet. 
Foil and parchment paper. great for lining ovens, baking dishes, baking pans, grills with to give you a clean cooking surface.

Bring all your own condiments, spices, etc. I like to carry my own in a chef kit. I recently fell in love with BIG AXE no salt spices and they are gluten free find them on amazon. Flavor god also makes some good all rounders. I tend to bring my own griddle and Nordic ware microwave cook ware when I head out. The nordic ware has everything from grilling plates, bacon cookers, omelette makers, steamers, rice cookers, and popcorn makers all for the microwave.

Diagnosed Issues
Celiac (Gluten Ataxia, and Villi Damage dia. 2014, Villi mostly healed on gluten-free diet 2017 confirmed by scope)
Ulcerative Colitis (Dia, 2017), ADHD, Bipolar, Asperger Syndrome (form of autism)
Allergies Corn, Whey
Peanuts (resolved 2019), Cellulose Gel, Lactose, Soy, Yeast
Olives (Seems to have resolved or gone mostly away as of Jan, 2017), Sesame (Gone away as of June 2017, still slight Nausea)
Enzyme issues with digesting some foods I have to take Pancreatic Enzymes Since mine does not work right, additional food prep steps also
Low Tolerance for sugars and carbs (Glucose spikes and UC Flares)
Occupation Gluten Free Bakery, Paleo Based Chef/Food Catering

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