Cross Contamination

[Netzel]

Is every person different as to how much ingested gluten it takes to cause a reaction? I know to avoid other bowls, utensils etc., but does even a touch of gluten make a reaction possible? I thought it took at least 1/8 teaspoon of 'bad' substance to cause cc. Can something as simple as rolling my sons breakfast egg scramble in a tortilla and then eating my own breakfast cause cc? Is washing my hands enough after touching something with gluten? Should I not even touch anything that contains gluten for fear that it will get into my mouth and then my gut? Thanks--this forum is great for learning how to handle a new way of eating and living.

[kenlove]

... every person different ..

That really says it all. I cant buy wine at costco without getting sick since the section is next to the bakery and there is a lot of flour in the air. If I wear a mask its ok. Other have problems with many Amy's products but I never have with one exception.

CC is something we have to be on guard about always.

ken

[Flochick]

Everybody has their own individual level of gluten exposure that they can handle. Sounds like you really can't tolerate any, especially when you experimented with the mask and got a positive outcome - clearly just flour being in the air is enough to trigger a response. You're right, we always have to be on guard because unfortunately, staying healthy with this disease regards constant vigilance. Or our bodies let us know.

That really says it all. I cant buy wine at costco without getting sick since the section is next to the bakery and there is a lot of flour in the air. If I wear a mask its ok. Other have problems with many Amy's products but I never have with one exception.

CC is something we have to be on guard about always.

ken

[Ursa Major]

For some people it would be enough if somebody just touches their food who has touched a gluten product before, to be sick for a week. For others it takes more than that.

But really, even a crumb can cause horrible reactions in many people.

I think that washing your hands in between touching a gluten product and eating your food should be fine. Mind you, I refuse to prepare gluten food for ANYBODY, as I will not take any obvious chances of being glutened. In fact, gluten is banned in my house.

With my youngest daughter coming back here for the summer holidays (she lives with her older sister during the school year) that will be even more important, as she needs to be gluten-free as well.

[missy'smom]

Is every person different as to how much ingested gluten it takes to cause a reaction? I know to avoid other bowls, utensils etc., but does even a touch of gluten make a reaction possible? I thought it took at least 1/8 teaspoon of 'bad' substance to cause cc. Can something as simple as rolling my sons breakfast egg scramble in a tortilla and then eating my own breakfast cause cc? Is washing my hands enough after touching something with gluten? Should I not even touch anything that contains gluten for fear that it will get into my mouth and then my gut? Thanks--this forum is great for learning how to handle a new way of eating and living.

I have reacted to a product that was labeled gluten-free, manufactured on shared equipment that was cleaned according to allergen control procedures and tested to contain less than 5 parts per million.

I also reacted when I prepared something with a tortilla for my son and rinsed and patted my hands dry before handling my food. I learned my lesson that I have to wash thoroughly, with soap, and dry my hands well. I touch things with gluten and help with food prep, serving and clean up at church but I am very careful and wash my hands well. If I am somwhere where I can't wash my hands right away, I am careful to aviod touching things, for example, bags of flour at the grocery store.