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Cc: How Paranoid? (and Why)

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This is my first post. My 12-year old son was recently diagnosed with celiac disease; blood tests for the rest of the family are negative (though I still have some suspicions). Already, the postings on these forums have helped me get past being overwhelmed to where I feel like we can deal with the basics of the gluten-free diet. And my son’s terrible stomach aches have nearly disappeared! Thank you, everyone, for your contributions to this forum!!

I’m reading labels religiously and only buying mainstream brands (Kraft, Unilever, ConAgra) that implemented the new labeling requirements early, so gluten shouldn’t be hiding in all those obscure additives & fillers. And we’re avoiding cross contamination at home with separate condiments & very clean surfaces, etc.

What I’m still confused about is the importance of (1) contacting food manufacturers about process-related cross contamination and (2) replacing my cast-iron skillets, cookware, even serving dishes. Three doctors have told me not to worry about those things; one (who has celiac in the family) has said I should, but she didn’t have any specific info on why.

I’ll go to any lengths I need to for my kid; I just want to make informed decisions. And I’m not sure how productive it is to contact all the manufacturers about process-related CC, since so many seem to give CYA statements regardless of their manufacturing practices.

Since your stomach might or might not tell you how paranoid you need to be, how do you know where to draw the line? What do you base your decisions on?

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For me I did get new non stick pans. My old ones had deep scratches. For everything else I just gave it a good wash. If I felt leary about it, I tossed it.

So far, I have not been reacting from food that is also produced in the same facility as wheat. However, there are several people on this board that do and they avoid those products. It is really a personal decision how you go from here. Your son is also old enough to help in this process. Like so many things in life, celiacs have a broad spectrum of onpions and what is acceptable to them.

It will always be a challenge but it is getting easier!


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Hi Carole--Unless a product is made in a dedicated facility, there is always a risk of CC. That said, I think it's an individual decision based on trial and error--how sensitive a person is to food from a particular co. I do fine with some things, not so well with others. I tend to do well with Kraft foods, but not Barbara's Bakery foods. The only things I replaced were my pans--older non-stick had scratches, strainer, wooden utensils. I use all of my original pyrex, corning ware and serving dishes. I just put everything through the dishwasher and never have a problem.

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