Budweiser seltzer

[Daphne do]

Bud seltzer says gluten free on the side I'm not going to drink it but I am super scared my boyfriend is going to drink it and spill it on my dishes or silverware like cooking silverware silicone spatula he likes to cook when he's drunk my worries is that it is not gluten free and he contaminates my pots and utensils can anyone tell if it's safe to be in the house or not also Mike's hard lemonade says gluten free but it has barley in it that one is really scarry  like I said I'm not going to drink it but what if it spills and beer or drinks always spill he brought bush beer in the house spilled it everywhere I had to wash the intire house and I still got super sick some how 

[RMJ]

I stop worrying at the level of: something might be contaminated by something that might be contaminated.  The possible amount of gluten at that point is extremely tiny.

If the spills are so large that you might actually ingest a visible amount of the product that would be different.

[Daphne do]

18 minutes ago, RMJ said:

I stop worrying at the level of: something might be contaminated by something that might be contaminated.  The possible amount of gluten at that point is extremely tiny.

If the spills are so large that you might actually ingest a visible amount of the product that would be different.

He would spill like that like what if he accidentally dumps the drink into the drawer dries it with a towel then I use those utensils that is what I mean so it would be like put the spatula in his drink the sticking it in my food so I guess what I'm saying is would that be safe for me? And thank you for replying I appreciate all the help I can get 

[RMJ]

That’s a higher degree of contamination than I was thinking of.  That would bother me, especially the Mike‘s Hard Lemonade which is gluten removed.  I’d want to wash the utensils prior to use.  I’d probably want to wash them even if I didn’t have celiac disease!

Can you convince him to not drink in the kitchen?

[Daphne do]

2 minutes ago, RMJ said:

That’s a higher degree of contamination than I was thinking of.  That would bother me, especially the Mike‘s Hard Lemonade which is gluten removed.  I’d want to wash the utensils prior to use.  I’d probably want to wash them even if I didn’t have celiac disease!

Can you convince him to not drink in the kitchen?

I tried that it's either not in the house at all or it has to be safe is what our deal is but this new gluten free on Mike's and Budweiser makes it hard to convince him it's not safe to bring in the house that's why I had to ask everyone here then I have reason to say no it can't be for sure or I guess it can come in the house he won't just believe what I am saying he thinks I'm over exaggerating thank you so much for your reply 

[Kate333]

Hi Daphne. 

Some people are super-sensitive to even tiny bits of G, and constant worry/stress/fear can be just as damaging as G exposure.  When I first was diagnosed and learning about gluten-free diet, I decided to reduce additional stress by just avoiding packaged foods altogether, even those labeled gluten-free, and buy and eat completely natural (fresh meat, fruits, veggies).   Just much simpler for me (but I live alone).  

Not sure where you live, but here in the USA many companies have begun to label everything "gluten-free " as a marketing tactic, to increase sales (because many people, even those without celiac disease, are reducing G consumption).  But, without vigorous food inspection programs (also lacking here) there is really no 100% way to be absolutely sure.    

I'd advise you to just listen to your heart on this one.  Obviously, you are worried enough to take time to post on a blog.  You could tell him that your health is so important to you that you have decided that you just don't want to risk even minute exposure to G.  That's why you don't want those products in your home.  Whether he admits it or not, the truth is he IS free to eat/drink what he wants outside of the home and that shouldn't be a big sacrifice. 

You sound like you probably already sense that if he really cared about your health, well-being, he would respect your wishes on this important issue.  If you can't quite trust him or doubt that he really cares about your health enough to keep his initial word about agreeing to keep the home gluten-free or have concerns that his behavior would jeopardize your health, well-being in any way...well then perhaps you will want to consider looking for a more understanding, caring BF because living with celiac disease is a challenging, lifelong journey which requires (and you deserve) consistent support in order to heal and stay healthy. 

It's truly unfortunate that people with celiac disease have to go to such lengths to educate others about the risks of cross-contamination, but sometimes it gives us the impetus we need to find our voices and truly become our best advocates. 

Take care and stay safe.

[Daphne do]

2 hours ago, Kate333 said:

Hi Daphne. 

Some people are super-sensitive to even tiny bits of G, and constant worry/stress/fear can be just as damaging as G exposure.  When I first was diagnosed and learning about gluten-free diet, I decided to reduce additional stress by just avoiding packaged foods altogether, even those labeled gluten-free, and buy and eat completely natural (fresh meat, fruits, veggies).   Just much simpler for me (but I live alone).  

Not sure where you live, but here in the USA many companies have begun to label everything "gluten-free " as a marketing tactic, to increase sales (because many people, even those without celiac disease, are reducing G consumption).  But, without vigorous food inspection programs (also lacking here) there is really no 100% way to be absolutely sure.    

I'd advise you to just listen to your heart on this one.  Obviously, you are worried enough to take time to post on a blog.  You could tell him that your health is so important to you that you have decided that you just don't want to risk even minute exposure to G.  That's why you don't want those products in your home.  Whether he admits it or not, the truth is he IS free to eat/drink what he wants outside of the home and that shouldn't be a big sacrifice. 

You sound like you probably already sense that if he really cared about your health, well-being, he would respect your wishes on this important issue.  If you can't quite trust him or doubt that he really cares about your health enough to keep his initial word about agreeing to keep the home gluten-free or have concerns that his behavior would jeopardize your health, well-being in any way...well then perhaps you will want to consider looking for a more understanding, caring BF because living with celiac disease is a challenging, lifelong journey which requires (and you deserve) consistent support in order to heal and stay healthy. 

It's truly unfortunate that people with celiac disease have to go to such lengths to educate others about the risks of cross-contamination, but sometimes it gives us the impetus we need to find our voices and truly become our best advocates. 

Take care and stay safe.

Thank you I appreciate you taking the time to reply

[AlwaysLearning]

I became super sensitive to gluten when I went gluten free, so I worry about the minuscule amounts that most people say "shouldn't" be a problem ... because they are a problem for me.

When it comes to alcohol, I only consider one factor. What were the original ingredients that went into it? I know that many people believe that the distillation process is enough to remove gluten proteins in order to make a final product gluten free, but I think about cross contamination that could happen in a facility that processes a gluten-containing ingredient.

In the USA, for a product to be labeled as being certified gluten free, they are supposed to undergo testing that shows that the product has fewer than 20 parts per million of gluten. (Please correct me on that if I misremembered the numbers.) I understand that for many people, that low an amount of gluten is not a noticeable problem, but I have had reactions to plenty of products that have the certified label. When I research them, I discover that they all come out of production facilities that were not dedicated gluten free. It is the tiny amounts of cross contamination that get me.

Alcohol can also vary by batch. For instance, for years, I drank a product that the company claimed on their website was gluten free ... without any problems. But the time I bought a special holiday package, it made me sick. I can only presume that their production process varied when they made extra batches for holiday sales.

When it comes to long-term kitchen safety of living with someone who is not gluten free, I would invest in stainless steel pots and pans, and glass and ceramic dishes and try to remove plastic or non-stick coatings as much as possible. The goal is to have everything in your kitchen be super easy to clean, and not damaged with scratches that could catch gluten. If you want to be safe in a shared kitchen, I would set up a dedicated gluten-free cupboard for items like cutting boards or silicon spatulas, anything "porous" that you would want to have duplicates of. When you use your gluten-free items to cook your own foods, I would make sure to clean them yourself using non-contaminated sponges or dish cloths and then putting them away quickly so that your  boyfriend doesn't accidentally grab them. You can color code things as well. Make the stuff he can use green and the stuff he can't use red to play up on our cultural color systems of green meaning safe and red being unsafe, which might help a little if he's "tipsy". 

In my experience, I do seem to absorb gluten through my skin, but only after prolonged exposure. I would not worry about touching some on a kitchen counter, but I would worry about my kitchen counter becoming contaminated, or a plastic storage container, etc. When you prepare foods, put them on a plate instead of directly on the counter. So no, I would not avoid your house if there are gluten liquids in use. The only thing I would worry about is if he was using gluten-containing flours, which would become airborne and contaminate the air you are breathing or settle as dust. This is one thing I would put my foot down on and not allow in your house, any powdered gluten ingredients.

If you are trying to maintain a 100% gluten free kitchen, you might want to get him interested in beers made from sorghum or ciders. Ultimately, I think the precautions you need to take should be equal to the risks. For instance, if you are dealing with a shared kitchen where others are consuming normal gluten-containing foods, then I would probably recommend duplicating things and using separate dishes all around to mitigate risk. But if your biggest risk is that a product that is labeled as being gluten free might be cross contaminated, then I would consider the risk to be pretty low and the need for precautions would also be low.

I hope this helps. I feel as if I rambled off topic so please forgive me. But I'm sure you'll get better at figuring out how much you need to worry, and I hope the slip ups that become learning moments aren't too bad. 

And congratulations on finding a guy who is at least willing to find and use items that are labeled as gluten free. 

 

[Daphne do]

1 hour ago, AlwaysLearning said:

I became super sensitive to gluten when I went gluten free, so I worry about the minuscule amounts that most people say "shouldn't" be a problem ... because they are a problem for me.

When it comes to alcohol, I only consider one factor. What were the original ingredients that went into it? I know that many people believe that the distillation process is enough to remove gluten proteins in order to make a final product gluten free, but I think about cross contamination that could happen in a facility that processes a gluten-containing ingredient.

In the USA, for a product to be labeled as being certified gluten free, they are supposed to undergo testing that shows that the product has fewer than 20 parts per million of gluten. (Please correct me on that if I misremembered the numbers.) I understand that for many people, that low an amount of gluten is not a noticeable problem, but I have had reactions to plenty of products that have the certified label. When I research them, I discover that they all come out of production facilities that were not dedicated gluten free. It is the tiny amounts of cross contamination that get me.

Alcohol can also vary by batch. For instance, for years, I drank a product that the company claimed on their website was gluten free ... without any problems. But the time I bought a special holiday package, it made me sick. I can only presume that their production process varied when they made extra batches for holiday sales.

When it comes to long-term kitchen safety of living with someone who is not gluten free, I would invest in stainless steel pots and pans, and glass and ceramic dishes and try to remove plastic or non-stick coatings as much as possible. The goal is to have everything in your kitchen be super easy to clean, and not damaged with scratches that could catch gluten. If you want to be safe in a shared kitchen, I would set up a dedicated gluten-free cupboard for items like cutting boards or silicon spatulas, anything "porous" that you would want to have duplicates of. When you use your gluten-free items to cook your own foods, I would make sure to clean them yourself using non-contaminated sponges or dish cloths and then putting them away quickly so that your  boyfriend doesn't accidentally grab them. You can color code things as well. Make the stuff he can use green and the stuff he can't use red to play up on our cultural color systems of green meaning safe and red being unsafe, which might help a little if he's "tipsy". 

In my experience, I do seem to absorb gluten through my skin, but only after prolonged exposure. I would not worry about touching some on a kitchen counter, but I would worry about my kitchen counter becoming contaminated, or a plastic storage container, etc. When you prepare foods, put them on a plate instead of directly on the counter. So no, I would not avoid your house if there are gluten liquids in use. The only thing I would worry about is if he was using gluten-containing flours, which would become airborne and contaminate the air you are breathing or settle as dust. This is one thing I would put my foot down on and not allow in your house, any powdered gluten ingredients.

If you are trying to maintain a 100% gluten free kitchen, you might want to get him interested in beers made from sorghum or ciders. Ultimately, I think the precautions you need to take should be equal to the risks. For instance, if you are dealing with a shared kitchen where others are consuming normal gluten-containing foods, then I would probably recommend duplicating things and using separate dishes all around to mitigate risk. But if your biggest risk is that a product that is labeled as being gluten free might be cross contaminated, then I would consider the risk to be pretty low and the need for precautions would also be low.

I hope this helps. I feel as if I rambled off topic so please forgive me. But I'm sure you'll get better at figuring out how much you need to worry, and I hope the slip ups that become learning moments aren't too bad. 

And congratulations on finding a guy who is at least willing to find and use items that are labeled as gluten free. 

 

Thank you I appreciate your response I do have to live in a gluten free house I get way to sick it lasts week's and he is not careful at all with things

[Scott Adams]

Budweiser Seltzer is gluten-free: