Good Article Or Info On Cross Contamination Or Ppm?

[stolly]

Do you know of a good article or book excerpt that explains parts per million and the importance of preventing cross contamination? DDs grandparents (at least 3 of the 4 of them) are a bit skeptical about cc and I think something technical (and in writing) would help. I've done a little search online and looked in the few books I have, and I was hoping to find something a little more "strict." The articles I've pulled up talk about some gluten being ok...not causing a reaction or damage...and I think her grandparents will have a hard time distinguishing between those small amounts (such as the 6mg/day one article said would be ok) and the crumbs and minute amounts of cc we are always trying to prevent. They seem to think even small crumbs are ok, and they are the type that if you give them an inch, they take a mile..."a little bit won't hurt." They don't knowingly give her anything with gluten, but they think we're a bit crazy with all of the handwashing, different pans, utensils, etc. Any suggestions? Thanks

[irish daveyboy]

  stolly said:

Do you know of a good article or book excerpt that explains parts per million and the importance of preventing cross contamination? DDs grandparents (at least 3 of the 4 of them) are a bit skeptical about cc and I think something technical (and in writing) would help. I've done a little search online and looked in the few books I have, and I was hoping to find something a little more "strict." The articles I've pulled up talk about some gluten being ok...not causing a reaction or damage...and I think her grandparents will have a hard time distinguishing between those small amounts (such as the 6mg/day one article said would be ok) and the crumbs and minute amounts of cc we are always trying to prevent. They seem to think even small crumbs are ok, and they are the type that if you give them an inch, they take a mile..."a little bit won't hurt." They don't knowingly give her anything with gluten, but they think we're a bit crazy with all of the handwashing, different pans, utensils, etc. Any suggestions? Thanks

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Hi Stolly,

This is the Food Safety Association of Ireland's directive on the avoidance of Cross Contamination.

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Open Original Shared Link

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Hope this is of some help.

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Best Regards,

David

[MollyBeth]

You should have them read this site... Maybe if they read the first person stories about how sick people have become after getting glutened from such small amounts it would help. But I can see how a published book or article might carry more weight...

[happygirl]

from Columbia University Open Original Shared Link

Q: Is it ok if I ingest some gluten if I do not experience any symptoms?

No. The majority of patients with celiac disease experience no symptoms when they ingest gluten, either intentionally or unintentionally. This led to the concept that patients, especially children may grow out of the disease. In addition, patients also consider that it is doing no harm to them. However the ingestion of even small amounts of gluten results in damage to the small intestine--regardless of the presence or absence of symptoms--and puts the patient at risk for resulting complications including malignancies and osteoporosis.

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link of celiac disease

[MaryJones2]

I am a big fan of this one: Open Original Shared Link

1 part per million is equal to: