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toddzgrrl02

Not Taking It As Seriously?

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So my husband's daughter has been diagnosed and some of you may have seen some of my posts here... well, she is with us now and of course, this is a learning process for us. We weren't with her when she was diagnosed, nor did we go to the dietician with her and her mom/stepdad (they live in Virginia, we are in IL) so my husband has only got what his ex has told him and a few photocopied sheets of paper to reference. I have told him some of what I have learned, but he seems doubtful of a lot of the stuff... thinks that ppl are over-reacting, etc.

I do have a question that my husband and I wondered about.

For starters, steam. I read that when cooking things like spaghetti (not gluten-free) that the steam rises and can contaminate other things in the area, which is why the gluten-free pasta should be cooked separately. I guess my sd's mom just covers whatever pot she is making the gluten-free food in and cooks them at the same time and I assume that is doable. My question is, we keep an assortment of spices on the back of the stove, which imo, steam could have possibly contaminated if they were not sealed properly. Plus, I am sure there have been times that steamy food has been cooking while spices were on the counter by the stove, open. Should we be concerned about contamination? Or are these spices ok to use for gluten-free meals? My husband does not believe or understand how steam can contaminate. Sure, he agrees that drops of pasta water could splash out and contaminate but doesn't see the steam issue. So, he also doesn't think the spices should be contaminated either.

Can anyone tell me what you know about this?

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I don't think you need to worry about steam. Yeah splashes can happen but steam would be just water I would think. It's not like the pasta vaporises! :lol:

But do take care, if you cook gluten-free and gluten foods at the same time it's terribly easy to forget and stir with the same spoon by accident. You need to have some sort of routine for that.

gluten-free pasta is of course a bit pricier. Otherwise I'd keep as much of the evening meals completely gluten free as possible. It's just less work, and most things are just as easy to make gluten free as not.

Pauliina

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I don't think you need to worry about steam. Yeah splashes can happen but steam would be just water I would think. It's not like the pasta vaporises! :lol:

But do take care, if you cook gluten-free and gluten foods at the same time it's terribly easy to forget and stir with the same spoon by accident. You need to have some sort of routine for that.

gluten-free pasta is of course a bit pricier. Otherwise I'd keep as much of the evening meals completely gluten free as possible. It's just less work, and most things are just as easy to make gluten free as not.

Pauliina

We eat pasta at least once a week, because it is cheap and easy to make and just an all around simple meal for us. It isn't that big of a deal to make her's separate, esp since she eats so little of it.

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