Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Is There A Real Problem With Cross-contamination In Dishes And Toasters?

BRob66

By BRob66
in Coping with Celiac Disease

Recommended Posts

BRob66 Rookie
BRob66
Posted

is purchasing separate items for the kitchen really necessary?

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


psawyer Proficient
psawyer
Posted

Welcome to our group.

Toasters are impossible to clean well enough, and crumbs fly around when the toaster pops up. They are not that expensive. Get a new one and use it exclusively for gluten-free items.

Dishes are not so clear. Good dishes with unscratched hard surfaces can be cleaned successfully. Scratched plastic is problematic. You just can't get the sticky gluten out of the scratches. This goes for non-stick pans which are not in pristine condition as well. Wooden cutting boards and spoons absorb gluten and again, you can't clean them well enough.

Cutlery and other utensils should be okay if thoroughly washed.

A dishwasher should be thorough enough on things that are not scratched and are non-porous.

mamaw Community Regular
mamaw
Posted

I agree with Peter. When I'm away from home I do use the toasta bags,for us they are real lifesavers......... and stainless steel everything at home......

mamaw

BRob66 Rookie
BRob66
Posted
  • Author
Welcome to our group.

Toasters are impossible to clean well enough, and crumbs fly around when the toaster pops up. They are not that expensive. Get a new one and use it exclusively for gluten-free items.

Dishes are not so clear. Good dishes with unscratched hard surfaces can be cleaned successfully. Scratched plastic is problematic. You just can't get the sticky gluten out of the scratches. This goes for non-stick pans which are not in pristine condition as well. Wooden cutting boards and spoons absorb gluten and again, you can't clean them well enough.

Cutlery and other utensils should be okay if thoroughly washed.

A dishwasher should be thorough enough on things that are not scratched and are non-porous.

Thanks Peter,,,never thought of pourous plastics or wood boards. do u really get reactions from so little a thing?

jerseyangel Proficient
jerseyangel
Posted

Hi Belinda, and welcome to the board! :)

Yes, you can get a reaction--and slow your healing considerably- by continually getting cross contaminated. That tiny amount is enough to set the autoimmune response in motion.

In addition to the great advice above, you will also need a new collander--don't use one that has been used for wheat pasta.

psawyer Proficient
psawyer
Posted
Thanks Peter,,,never thought of pourous plastics or wood boards. do u really get reactions from so little a thing?

Many people do. I don't really know about myself. The house is not completely gluten-free, but the cutting board and wooden spoons never come into contact with gluten-containing foods. I'm not going to try it, just to find out. :o

I suspect if I cut up a loaf of regular bread on the cutting board, there would be enough contamination to make problems for me. Gluten products here are pretty much limited to some packaged crackers and granola bars that my wife likes. They are stored on the bottom shelf in the pantry. None of the gluten-free stuff is ever placed on that shelf.

BRob66 Rookie
BRob66
Posted
  • Author
Many people do. I don't really know about myself. The house is not completely gluten-free, but the cutting board and wooden spoons never come into contact with gluten-containing foods. I'm not going to try it, just to find out. :o

I suspect if I cut up a loaf of regular bread on the cutting board, there would be enough contamination to make problems for me. Gluten products here are pretty much limited to some packaged crackers and granola bars that my wife likes. They are stored on the bottom shelf in the pantry. None of the gluten-free stuff is ever placed on that shelf.

That is great advice,,,thank you so much. i am still reacting slightly to things,but not enough to be on the Benadryl. I will definitely reorganize my kitchen. what are some of the different reactions, do u know?

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


BRob66 Rookie
BRob66
Posted
  • Author
Hi Belinda, and welcome to the board! :)

Yes, you can get a reaction--and slow your healing considerably- by continually getting cross contaminated. That tiny amount is enough to set the autoimmune response in motion.

In addition to the great advice above, you will also need a new collander--don't use one that has been used for wheat pasta.

Thanks Patti,,,all things i had not thought about

gottaBGfree Newbie
gottaBGfree
Posted

I was able to find an awesome toaster oven that also has 2 slots for regurlar toast. That's the only appliance I have in the kichen that is designated for me ONLY, since I am the only celiac in the house! But we all must be careful with the wooden stuff, many do not think about rolling pens and even flour sifters have residue that just won't seem to be gone. Anyone who does a lot of baking may get a new set that will be safe. keep stuff like that and your new collander in a cabinet that's designated a no wheat zone:)

dandelionmom Enthusiast
dandelionmom
Posted

I doubted it could make a difference until I got pretty sick from using our toaster. I thought I had it wiped out enough but I didn't.

NorthernElf Enthusiast
NorthernElf
Posted

I have my own toaster.

I have my own cutting boards.

Recently, I bought my own "pans" - silicone muffin & loaf pans and a silicone sheet to line my regular cookie tin. I am sure I was getting glutened from the scratched teflon pans that had cooked wheat stuff.

I have my own ziplocs, pantry shelf if gluten-free goods, and the top shelf of the fridge freezer is my stuff.

I also removed the breadmaker from the kitchen (only gluten-free person in my family) because the crumbs got everywhere & I kept glutening myself.

num1habsfan Rising Star
num1habsfan
Posted

Take it from someone who's sensative enough that even the touching of a couple crumbs to what i'm eating or drinking or using is enough to make me sick. YES you must absolutely have everything separated. Buy toastabags if you want to use the same toaster, they work great even in restaurants. But it's easier to just buy a new one. I have my own toaster oven, too. At home though nobody else used it except for me so that I didnt have to worry. When i was dishes I wear rubber gloves, especially if I'm doing some that have wheat in them. I don't know anyone elses wooden spoons if I'm baking. I'm too tired at the moment to think of more haha.

Even if you're not all that sensative you can still be getting glutened and not even know it. All of us here will be glad to help you out because I'm sure we've all gone through it all!

~ Lisa ~

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. trents
      - trents replied to KathyR37's topic in Coping with Celiac Disease
      3

      New here

      @KathyR37, I would suspect that in addition to gluten intolerance, you have other food intolerances/sensitivities. This is very common in the celiac community. The most common offenders are oats, dairy, soy, corn and eggs with dairy and oats being the big two. Have you considered this? Have you tried keeping a food diary to detect patterns?
    2. Theresa2407
      - Theresa2407 replied to Theresa2407's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Probiotics

      thank you for your advice. I have always taken them and I use Stonehedge because they are in a glass bottle, but don't have to be refrigerated. I also like they are 3rd party tested and state gluten free. But you never know if something better has come alone over the years.
    3. KathyR37
      - KathyR37 replied to KathyR37's topic in Coping with Celiac Disease
      3

      New here

      Thank you for your response. I have already learned about the info you sent but i appreciate your effort. I am the only one in my family cursed by this disease. I have to cook for them too. I make sure that my utensils are free of gluten and clean after using them for other food. I use non-porous pots and pans and gloves when cooking for them. One huge problem...
    4. Scott Adams
      - Scott Adams replied to KathyR37's topic in Coping with Celiac Disease
      3

      New here

      What you've described—the severe weight loss, the cycle of medications making things worse, and the profound fear of eating before leaving the house—is a heavy burden to carry for 15 years. It is absolutely not your fault. While everyone's journey with celiac is different, the struggles with the learning curve, social isolation, and dietary grief are fee...
    5. KathyR37
      - KathyR37 posted a topic in Coping with Celiac Disease
      3

      New here

      I am new here but celiac disease is not new to me. I was diagnosed with it at age 60. At the time I weighed a whopping 89 pounds. I was so ignorant to celiac so I buried myself in learning all about it and looking for food I could eat. I lost so much weight and stayed sick all the time. So to combat the sickness I was give all sorts of meds for loose bowels...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,814
    • Most Online (within 30 mins)
      7,748
    ColbyBowlin
    Newest Member
    ColbyBowlin
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      New here

      By trents · Posted

      @KathyR37, I would suspect that in addition to gluten intolerance, you have other food intolerances/sensitivities. This is very common in the celiac community. The most common offenders are oats, dairy, soy, corn and eggs with dairy and oats being the big two. Have you considered this? Have you tried keeping a food diary to detect patterns?
    • Theresa2407
      Probiotics

      By Theresa2407 · Posted

      thank you for your advice.   I have always taken them and I use Stonehedge because they are in a glass bottle, but don't have to be refrigerated.  I also like they are 3rd party tested and state gluten free. But you never know if something better has come alone over the years.
    • KathyR37
      New here

      By KathyR37 · Posted

      Thank you for your response. I have already learned about the info you sent but i appreciate your effort. I am the only one in my family cursed by this disease. I have to cook for them too. I make sure that my utensils are free of gluten and clean after using them for other food. I use non-porous pots and pans and  gloves when cooking for them. One huge problem I have is a gag reflex out of this world and if something doesn't taste good it is not going down. Most commercially made breads and such taste like old cardboard.Pastas are about the same. I did find one flour that I like and use it regularly, but it is so expensive! All gluten free food is way more expensive. I only eat twice a day because I cannot afford to buy all that. We live on a very low income so my food purchases are quite limited.
    • Scott Adams
      New here

      By Scott Adams · Posted

      What you've described—the severe weight loss, the cycle of medications making things worse, and the profound fear of eating before leaving the house—is a heavy burden to carry for 15 years. It is absolutely not your fault. While everyone's journey with celiac is different, the struggles with the learning curve, social isolation, and dietary grief are feelings many in the community know all too well. Your question about whether you should just eat what you want and manage the symptoms is a heartbreaking one, born from years of frustration. It's crucial to know that the diarrhea is a sign of ongoing damage to your small intestine from gluten, and simply managing the symptom with Imodium doesn't stop that internal harm or the risk of other complications. The fact that you are still getting sick within an hour of eating, even while trying to be gluten-free, is a huge red flag that something isn't right. This could be due to cross-contamination in your kitchen (e.g., using a shared toaster, colander, or condiment jars), hidden gluten in foods, or the possibility of another concurrent condition like refractory celiac disease. Don't give up!  This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):    
    • KathyR37
      New here

      By KathyR37 · Posted

      I am new here but celiac disease is not new to me. I was diagnosed with it at age 60. At the time I weighed a whopping 89 pounds. I was so ignorant to celiac so I buried myself in learning all about it and looking for food I could eat. I lost so much weight and stayed sick all the time. So to combat the sickness I was give all sorts of meds for loose bowels and vomiting. All that just made me sicker. Eventually I chucked it all and went back to eating like I had all my life. Now I am from the south and biscuits and gravy are a big part of our food, as are breaded foods, pasta, and sandwich bread. Through the years I would try to do the gluten free thing again and am doing it now. It has not helped any. Within and hour of eating I have to run to the bathroom. I am now 75 and am wondering if I should just forget it and eat what I like, take Immodium and live the best I can. I cannot eat before going anywhere for fear of embarrassing myself. Family and church dinners are out of the question unless I eat and run straight home. I am so frustrated I just want to sit down and cry or throw something. Does everyone go through all this?
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.