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

Cross Contamination: Reason To Worry This Much?


Kimbalou

Recommended Posts

plumbago Experienced

I got new pots because my old ones were 20+ years old. These new pots will never have the slime of wheat pasta stuck in the cracks. You do need your own toaster, colander, cutting board especially if your old one is wooden. Wooden spoons that stirred wheat flour cookies you wouldn't want to use for gluten-free cooking. Just think about the things with cracks or crevices that flour could stick in. Wheat flour is very sticky, so its hard to get out of the holes in a colander.

You won't want to use pb or butter tubs that someone would double dip a knife into. The knife will definitely leave crumbs.

That said, I hope we all don't have to be too extreme. I have heard of people who make guests change clothes before coming into the house because they might have a crumb.

I live in a mixed household. I use red colored tape on my pb, etc so no one else uses it. I also got red cooking utensils so we know not to stir pasta with them.

What about bamboo cutting boards? Should those be replaced, post-diagnosis?


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



Celiac.com Sponsor (A8-M):



Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      129,496
    • Most Online (within 30 mins)
      7,748

    linda briers
    Newest Member
    linda briers
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • MelissaClinPsyD
      A confirmed diagnosis of refractory coeliac disease is required to participate in the study unfortunately. Apologies you are feeling miserable even though you have remained gluten-free, I hope you are able to receive further understanding as to why from the relevant medical professional. I am hoping to provide copies of the content used in this study following its completion end of this year so will make a note to post on here when the study is complete, a copy of the resources used from the group. 
    • DanteZaffar
      Do you think it’s a vitamin issue that could make celiac symptoms worse during recovery ? 
    • trents
      Multivitamin products are seldom potent to offset the vitamin and mineral deficiencies that typically result from long term undiagnosed celiac disease. We commonly recommend sublingual B12, a B-complex 5-10k IU of D3, 400 mg daily of magnesium glycinate, and zinc picolinate. The forms of certain vitamins like magnesium and zinc are important since it has a significant impact on absorbability. If you live near a Costco, the Kirkland Signature series and Nature Made lines are good quality choices and economical. And they will indicate on the packaging if they are gluten free.
    • DanteZaffar
      I’ve been taking a multivitamin however my doctors appointment is not available till next month for any specific vitamin tests 
    • trents
      Are you addressing possible/probable vitamin and mineral deficiencies through some serious supplementation?
×
×
  • Create New...