Cross Contamination

[ljb]

Hi All,

I am very new to the world of Celiac. My 2-year old son was diagnosed less than a week ago. I am still trying to wrap my arms around this lifestyle change for DH, DS and myself.

I have yet to speak to a dietician, because they are booked. And have been reading as much as I can about every aspect of the disease. Because, as we all know, I will do anything in the world to keep DS safe and healthy.

I have a bunch of questions and will try to limit them or at least put them in the right places on this forum.

I have read a bunch of posts about being about to use or eat regular everyday products. But I fear cross-contamination from the manufacturer. I avoid anything that states produced in a facility that also produces wheat, etc. Is this something that I should be less concerned about? I have read that Kraft labeling is superb because they will clearly state "contains: wheat..." But if it is produced in a faciltiy that also produces wheat products, should I be concerned?

Also, I have read that CC in the house is much more prevalent than from a manu. So, do I need to replace all my utensils, pot/pans? I plan on replacing all baking sheets & toaster anyway - but hadn't thought about the pots/pans.

What else do I need to do to clean up the CC risks at home?

Maybe there is a better location for these questions, but I haven't explored enough of this site...

[kbtoyssni]

Welcome! Regarding CC happening at the manufacturer - it depends on the brand (I'm sure that's just what you wanted to hear!) Some brands are better than others. I trust Kraft, but people here seem to have lots of problems with Lays/Tostitos CC (expect for Lays Stax, they're on a dedicated gluten-free line) and Quaker rice cakes. Do a search for brands you're looking at and you'll find out quickly if they have CC issues.

I would replace any wooden spoons and cutting boards, badly scratched pans, and colleders. Stainless steal pans can easily be cleaned, but a non-stick pan with scratches may be too hard to clean. Watch for shared condiments - if someone uses the mayo and "double-dips" the knife the mayo is no longer safe. Separate condiments work well. I don't worry too much about utensils and glass baking pans. Just make sure they're cleaned well.

You may want to consider making your entire house gluten-free or mostly gluten-free. I doubt anyone will care if you eat corn tortillas instead of wheat or buy gluten-free brands of condiments. Bread and crackers are a bit harder so you'll need to make the decision on whether to have these in gluten form in the house. If you do, you'll have to be more diligent about cleaning and condiments, maybe having one small section of the kitchen as the "gluten corner". If you have gluten in the kitchen, think about your cleaning sponge and hand towels. You don't want to share those. And I would NEVER allow wheat flour in the kitchen - that stuff flies everywhere and is impossible to clean.

Watch for pet foods and personal care products. You and your husband probably want to use gluten-free lotions, shampoo, makeup, etc, so you don't have to worry about your son touching something you touched with your lotion-hands.

Good luck!

[Ridgewalker]

Welcome to the forum! It all might seem a little overwhelming at first, but it gets MUCH easier with time. DON'T worry about limiting your questions!!! Ask as many as you need to. That's why this forum is here.

I second everything KB said. Specifically, I want to say:

I avoid anything that states produced in a facility that also produces wheat, etc. Is this something that I should be less concerned about?

Nope.

I have read that Kraft labeling is superb because they will clearly state "contains: wheat..." But if it is produced in a faciltiy that also produces wheat products, should I be concerned?

Yup.

Here's the thing-- there are some companies out there that are superb about labeling, but that's as far as it goes: the label. They are good about labeling so you are fully informed and can make your decision. That is wonderful and helpful, but I feel you must take manufacturing processes into consideration. If you continually eat these riskier products, eventually you're going to get burned. Some people are willing to take that risk, and some aren't.

Furthermore, keep in mind that a product that looks safe, and DOESN'T say "manufactured in the same facility as..." still may very well have BEEN manufactured in the same facility as... It's not required to label stuff like that. Therefore, it's nice to have those companies out there that fully label their products, so we can be better informed to make our decision.

One of the worst companies for manufacturing-cc is Frito/Lay. I just hate that, because a ton of their products are gluten-free by ingredients... but people (including me and sons) get glutened by them frequently. I rarely buy their stuff anymore, except for the Lays Stax.

As far as replacing kitchen equipment-- anything that is remotely porous or difficult to clean needs to be either replaced or have a separate one for gluten-free cooking. Cutting boards are awful, wooden spoons, cast iron pans, baking stones, collanders... a new toaster devoted to gluten-free bread is an absolute must.

Also, if you have anyone who eats gluteny food around the house- say in the living room or a bedroom- this makes it a lot harder to avoid cc. One of my weekend plans is to shampoo my husband's recliner for that very reason. He almost always eats in the living room (which I've never liked, but oh well,) and I just can't keep the kids out of his chair.

How is your son adjusting to his new diet? I can post a list of some of my kids' gluten-free favorite foods, if you'd like.

[ljb]

Thank you kbtoyssni & Sarah.

I am still working on taking the necessary precautions in the house. Never thought about the couch or chairs from eating in another room.

ugh! There are so many things to take into consideration...

It is so hard to tell how my boy is doing. He doesn't really complain about belly aches or anything until just before he throws up, which in an of itself is why I am so concerned about cross contamination. He can't really tell me what's up with him. I hate the idea that I may be inadvertantly poisoning him.... And he still isn't eating much of anything. Another issue I have right now is that he is teething so he is putting his hands in his mouth all the time. He is a little sensitive and gets angry when I wash his hands for 'no reason'...

I would LOVE some of your kids' favorite recipes! My staples just a week ago are all out, now.

I have looked in four different markets for the Lays Stax chips and haven't been able to find them. Would they be in with the regular chips and pringles-type things or do I have to go to whole foods or similar for those. I would LOVE to be able to give him some real chips that are safe!

Since DS's diagnosis, DH and myself have inquired about being tested. I am having my blood drawn on Monday. DH is a little further behind me with that. I am 100% willing to go gluten free even without the tests, but DH is another story. I have done considerably more research, and try to explain how the most minute amounts of gluten could have terrible effects, but still he thinks that having things like chips in the house isn't going to hurt him... BUT, DS wants everything daddy has! :-(

Regarding labeling, Kraft is very good about the labels. If a Kraft product does not list a gluten containing item on the list of ingredients, and the label reads similar to "made on equipment that also manufactures products containing tree nuts, milk". Can I assume that wheat, oats etc., products were not manufactured on the same line?

I really need that dietician to call me!!

And lotion! I thought about toothpaste, mouthwash, lipstick, even playdoh, but didn't think about lotions! Thank you!!

Sorry - this is a little scattered. My mind is going a mile/minute.