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):
    GliadinX

    Celiac.com Sponsor (A1-M):
    GliadinX

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Cross Contamination Question?

LisaaaNoel

By LisaaaNoel
in Coping with Celiac Disease

Recommended Posts

LisaaaNoel Explorer
LisaaaNoel
Posted

I'm currently sharing a kitchen with someone who isn't gluten-free, but doing everything she can to keep me from getting glutened. She often eats gluten-free with me, but I have a couple of questions. Say if she is cooking pasta on a burner next my gluten-free pasta, is there a risk of CC?

And if we are using an oven at the same time and her food contains gluten but mine doesnt and they are in separate pans, is it likely that I will get glutened?

If we share a microwave, does it have to be cleaned after every time she uses if he food contains gluten? :(

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):
Authentic Foods
Smith & Truslow

Celiac.com Sponsor (A8-M):
Daura Damm

WW340 Rookie
WW340
Posted

I would think that you could avoid contamination in all of those cases by using caution or a lid.

If the boiling water is splattering over in to the other pan, then yes, you could get contamination cooking pasta in seperate pans on the same stove. However, if you make sure there is no splatering, it should be ok. I would put as much separation between them as possible. There are splatter tops available for frying foods, which you could use to cover your pan if you are concerned that there is gluten in the condensation that might contaminate your food. The splatter tops would allow the pan to vent.

Cooking in the oven - Again, I personally would use a cover whenever possible when cooking near gluten, either in the oven or on top of the stove.

My husband and I share a microwave. He has a plastic cover made for the microwave to cover all food that he cooks there. I use a paper plate to cover any food I cook there. We clean the microwave frequently, and always immediately if there are any splatters.

dilettantesteph Collaborator
dilettantesteph
Posted

It really depends on how sensitive you are to trace gluten. Some can handle shared households and some (like me) can't.

gfp Enthusiast
gfp
Posted
I would think that you could avoid contamination in all of those cases by using caution or a lid.

In most cases but sooner or later an accident will happen.

I once subscribed to this and was cooking for a friend, different pan, spoons etc.

Somehow when i served the pasta one of his had found its way into mine... did I use the wrong spoon? I guess I must have but I really couldn't remember!

After this I stopped having any gluten in the house AT ALL.

Soon after this I actually found all those nagging things the last 10% of the puzzle sorted itself out.

Some problems I hadn't even realised I had (they had crept up so slowly over years)

StacyA Enthusiast
StacyA
Posted

I'd suggest getting two different spoon rests: one for you and one for her, so you don't use the wrong spoon or rest your spoon in a puddle of gluten.

Ditto on the other suggestions. You do need to watch the microwave. My first week of having to go gluten-free my husband microwaved some BBQ wings for my son and I noticed the splatters in the ceiling of the microwave - just waiting to drip into my food. Always cover her stuff and your stuff - with different covers, of course.

(And I hope you have your own margarine and jelly and peanut butter - those are magnets for crumbs - and you watch out for crumbs in your silverware drawer.)

Lanie940 Newbie
Lanie940
Posted
I'd suggest getting two different spoon rests: one for you and one for her, so you don't use the wrong spoon or rest your spoon in a puddle of gluten.

Ditto on the other suggestions. You do need to watch the microwave. My first week of having to go gluten-free my husband microwaved some BBQ wings for my son and I noticed the splatters in the ceiling of the microwave - just waiting to drip into my food. Always cover her stuff and your stuff - with different covers, of course.

(And I hope you have your own margarine and jelly and peanut butter - those are magnets for crumbs - and you watch out for crumbs in your silverware drawer.)

We just bought a new 4 slice toaster, I will have my OWN SIDE that I will use. My son and husband will use the other side ONLY.

Chrissyb Enthusiast
Chrissyb
Posted
We just bought a new 4 slice toaster, I will have my OWN SIDE that I will use. My son and husband will use the other side ONLY.

I am not sure what anybody else thinks on this one but I would of bought two toasters. You are still putting yourself at risk for CC with the slots that close. I bought myself a little $8 toaster and it works great just for me. I guess with crumbs I am pariond just ask my son and husband lol.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):
NutHouse! Granola Co.
Holidaily Brewing Co.

Celiac.com Sponsor (A8-M):
Food for Life

nasalady Contributor
nasalady
Posted
I would think that you could avoid contamination in all of those cases by using caution or a lid.

If the boiling water is splattering over in to the other pan, then yes, you could get contamination cooking pasta in seperate pans on the same stove. However, if you make sure there is no splatering, it should be ok. I would put as much separation between them as possible. There are splatter tops available for frying foods, which you could use to cover your pan if you are concerned that there is gluten in the condensation that might contaminate your food. The splatter tops would allow the pan to vent.

What if your husband wipes all the crumbs off a counter but there's still enough gluten stuck to the surface to contaminate your food? What if wheat flour is suspended in the air and lands on your salad...or you breathe it in?

What if you have a four-year-old who scatters gluten-y crumbs all over the place no matter how careful you try to be?

I don't know how all you people manage to live in the same house with gluten but more power to you!! :)

For those of you that can't do it, don't feel bad.....I can't either. I tried it and just about died from constantly being glutened. :blink:

I posted more about this in an earlier thread, but I don't mind repeating it....I don't think it's doing your families any harm by having them eat gluten-free. After all, your children are related to you....it's highly possible that they too have a problem with gluten or will develop one! Your spouse is not related to you but it doesn't mean that he/she is not gluten sensitive/celiac. My husband turned out to be celiac; we never would have known if he hadn't gone gluten free with me and then tried gluten again a few weeks later (beer during Super Bowl Weekend). Poor guy broke out all over with DH!! :(

I do all the cooking, and I've learned how to make almost *anything* gluten free (even grain free now!!). My family is NOT suffering!

For those who have roommates, etc., it's a different story of course.....best of luck to you!

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):
    Food for Life


  • Member Statistics

    • Total Members
      130,005
    • Most Online (within 30 mins)
      7,748
    Ellen Watts
    Newest Member
    Ellen Watts
    Joined
  • Celiac.com Sponsor (A20):
    Smith & Truslow

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):
    GliadinX


  • Celiac.com Sponsor (A21):
    GliadinX


  • Upcoming Events

  • Posts

    • wellthatsfun
      confirmed via biopsy, quite depressed

      By wellthatsfun · Posted

      i am australian. we do have plenty of substitutes, but most are very expensive compared to the originals. i believe i'll just stick to home cooked meals and not have many treats at all. it's sad but it's just so much easier. also, ive heard far too many horror stories of people ordering gluten free food from restaurants and cafés, explicitly telling servers and kitchen staff that cross contamination is a strict no go, and they still get very sick. until i find a reasonably priced fully gluten free kitchen somewhere, i am not eating out for my safety and sanity.
    • wellthatsfun
      confirmed via biopsy, quite depressed

      By wellthatsfun · Posted

      thank you all for the kind words and support. it truly means a lot. i know i will adapt, it really just is a grieving process right now though. looking forward to feeling healthier!
    • The Logician
      Gluten Sensitivity

      By The Logician · Posted

      To Trent’s, yes, from what i’ve read it is not uncommon for digestive systems to become less tolerant to gluten over time. Many types of sensitivity or allergies arise in older people who never had a problem. I don’t see why you are focusing on anything but the fact that after years of my sensitivity to gluten, for whatever reason , it has disappeared after a bout of antibiotics. What i’ve read is antibiotics can make gluten sensitivity worse. In any event, in my case, if I can still eat all the wheat products I want with no reaction after a month or more since my hospital stay this is something that should be investigated. Time will tell.
    • The Logician
      Gluten Sensitivity

      By The Logician · Posted

      I had a UTI, blood cultures are standard to insure that the infection does not get in the bloodstream which can lead to sepsis and death. In my case there was bacteria in my blood which necessitated 48 hours of antibiotic IV
    • Wends
      Finally got in to doctor to get my referral and I lucked out and got into Gastro the same day - question about different transglutaminase results

      By Wends · Posted

      Hi Cameo674. just read your post. Well wishes to a correct diagnosis so that you can get on track to healing and feeling better. Personally I know it’s good to have the eosinophilic disorder ruled out too, as this can show anti-ttg igA antibodies too. But usually without the anti-gliadin antibodies unless gliadin is an allergen for you. Thanks for posting the link to look up SNPs rs… numbers on another post. Was useful. Looking at your result, ”Celiac Associated HLD-DQ Typing: DQA1* Value: 05; DQA1*DQA11 Value: 05; DQB1* Value: 02; DQB1-DQB11 Value: 02; Celiac Gene Pairs Present Value: Yes; Celiac HLA Interpretation Value: These genes are permissive for celiac disease.  However, these genes can also be present in the normal population. Testing performed by SSOP.  So google failed me.  I think these results basically say I have genes, but everybody has these genes so this test was just to confirm that there is a vague possibility?  Maybe this test result explains why I do not have the horrible symptoms most individuals with celiac have?  I told the GI my assumption is that I am just gluten intolerant since I do not have the pain? So maybe this test explains why I have antibodies?” To me it reads.that you carry the high risk HLADQ2.5 haplotype.      
×
×
  • Create New...