Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

How Paranoid Should I Be?


sunnybabi1986

Recommended Posts

sunnybabi1986 Contributor

I've been gluten free for 4 weeks now, but I'm wondering if I'm doing enough to avoid cross contamination in my house. My husband and 2 year old son are not gluten free, so there's pasta, wheat bread, and snacks in the house that contain gluten. My husband and I are careful to wash our hands after handling gluten foods, but is that enough?

Do I need to wash my dishes separate from the other dishes?

Do I need separate dishes from my husband and son?

Do I have to have a separate set of cookware for myself?

When I eat at company's house, am I getting glutened by eating from their cookware that has previously cooked gluten?

Can I kiss my son after he's had a peanut butter and jelly sandwhich?

It feels kind of ridiculous to have my own dishes, I think I'll just throw my hands up in the air if I have to go that far.

We're careful as far as having separate peanut butter and butter spread and jelly and toasters, because I know that's obvious cc.

But really? How far do I have to go? I'm tired of isolating myself from everyone and thing. Gr! :angry:


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



Celiac.com Sponsor (A8-M):



tarnalberry Community Regular

Outside of the standard dedicated cutting boards, wooden spoons, toaster, condiments, nonstick pans, etc., I do not worry about shared dishes (cleaned, of course), stainless steel pans, washing, etc.

I DO stay away from used non-stick pans at other people's houses, and am wary of cutting boards and cooking utensils.

You'll find that we don't all do it the same way, and you have to figure out what you feel comfortable, and healthy, with.

ang1e0251 Contributor

For me the test is, am I still feeling sick? If I am, I need to tighten things up and search for the source of CC. If I'm feeling good, then the current way of doing things is OK.

All bets are off when you eat out. You have to judge what is worth the risk and what isn't. I always take my own food, in case. If safe food is provided, fine, I eat it and save my food. If I'm afraid of the food, I eat from my stash.

My opinion is gage how you are feeling and adjust accordingly.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,236
    • Most Online (within 30 mins)
      7,748

    Elaine Brostrom
    Newest Member
    Elaine Brostrom
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • chrish42
      I wonder how many doctors are aware of this site and would or should recommend it to their patients?
    • Zuma888
      I just got my test results after a less than 2-week gluten challenge consuming about 5 g of gluten per day on average.  Anti tTG-IgA: <0.2 AU/ml (<8 is negative) IgA: 180 mg/dl (Reference range is 70-400) I previously had been on a gluten-free diet for around 3 years or so, with occasional cheating and not being strict about cross-contamination. I am however still suffering from the effects of the gluten challenge (food sensitivities, slight brain fog, weird stool, fatigue, swollen thyroid, bodyaches). Is this likely to be NCGS rather than celiac disease given the test results and my history? Note: I have one copy of HLA-DQ8.
    • trents
      How long have you been strictly gluten free? Certainly, it would be good to look into vitamin and mineral deficiencies and supplementation. The B vitamins, magnesium and D3 are all very important to neurological health. Unfortunately, it can be difficult to reverse gluten-induced neurological damage damage if it has gone on for a long time. 
    • nataliallano
      Thanks Trents I'm strict with my gluten-free diet now. I just don't feel any better. I'm going to get tested for vitamins and minerals to see if I need some supplements. For sure I got some damage that doctors call Menier's and the only way they treat it is with medicine that does damage my body more than it helps.   
    • Zuma888
      Thank you Scott for your helpful response! Based on this, would you say someone who is on a gluten-free diet - but not strict about cross-contamination and occasional cheating - and tests negative for tTg-IgA while having normal total IgA is not likely to have celiac, even if they have been 'gluten-free' for years?
×
×
  • Create New...