Jump to content

  • 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

What About Microwaves And Ovens?

domesticactivist

Recommended Posts

domesticactivist Collaborator
domesticactivist
Posted

I've seen people talking about bringing their own microwave when traveling... What are the risks associated with using a (clean) microwave that has heated glutenous food before?

What about an older oven? Is cleaning it enough or is there something I'm missing? Btw, I'm not talking about shared. We are no longer bringing it in the house at all.

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

Celiac.com Sponsor (A8-M):


TooManyHats Rookie
TooManyHats
Posted

I've seen people talking about bringing their own microwave when traveling... What are the risks associated with using a (clean) microwave that has heated glutenous food before?

What about an older oven? Is cleaning it enough or is there something I'm missing? Btw, I'm not talking about shared. We are no longer bringing it in the house at all.

My oven, my microwave, and my toaster oven are all shared. I was wondering the same thing myself.

psawyer Proficient
psawyer
Posted

If they have been thoroughly cleaned, there should be no problem. But when traveling it is faster and easier to bring your own gluten-free microwave. As long as the food is on a clean plate and covered, you can probably use a shared microwave without trouble.

If the oven is self-cleaning, run the clean cycle. It is hard to get rid of gluten with heat--you need at least 600F sustained for at least 30 minutes to break down the gluten. An ordinary oven won't do that, but self-cleaning does.

For what it costs, I would get a new, gluten-free toaster oven.

domesticactivist Collaborator
domesticactivist
Posted
  • Author

We borrowed a self clean oven to reseason our cast iron, but ours is not self cleaning and it only gets up to 500f. We don't cook gluten in it anymore. Would just cleaning it be ok?

Jestgar Rising Star
Jestgar
Posted

yes. It's just a lot more work. ;)

runningcrazy Contributor
runningcrazy
Posted

Well when people go places they might bring the microwaves so they can cook for themselves, not necessarily to avoid used ones. Thats just a thought, I know I always use other peoples microwave.

CeliacMom2008 Enthusiast
CeliacMom2008
Posted

If your food is on a plate with something covering it, I can't see any way that using a microwave that has had gluten in it could possibly be a problem. Don't lick the microwave and you'll be fine! :P

Same goes for the oven. Don't put your gluten free pizza directly on the oven rack - put it (or whatever you're baking) on a clean proper baking pan/sheet and you'll be fine. Again no licking the oven and you'll be A-OK!

Toaster - yeah, the crumbs are in there and hard to get out. Toaster oven - again, use a baking sheet or foil under your food. And no licking the toaster oven either! :D

(Sorry for the licking jokes...it was my 11 year old's response to someone's worries about touching door knobs. He said not to lick the door knob and you'd be OK!)

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

Celiac.com Sponsor (A8-M):


CarolinaKip Community Regular
CarolinaKip
Posted

What do all of you think of using two shared micros at my school that are not cleaned regularly?? I've put papertowels down and over my container...but worry. I got a steel thermos, but my veggies tasted nasty!

psawyer Proficient
psawyer
Posted

What do all of you think of using two shared micros at my school that are not cleaned regularly?? I've put papertowels down and over my container...but worry. I got a steel thermos, but my veggies tasted nasty!

Paper towels under your clean container and over top of it should be fine. To be really paranoid thorough, lift the covering towel and discard it. Then wash your hands before taking your container out of the microwave. Leave the other towel for later (or somebody else) to deal with.

:)

TooManyHats Rookie
TooManyHats
Posted

I generally wrap my whole plate in waxed paper in the microwave. I've also been putting food on a baking dish or on foil. I've even done toast like that (gotta flip it though). I've been washing our sponge and scrubbie pad in the dishwasher everyday and don't put any cooking utensil or eating utensil down unless it's on a paper plate or on a paper towel. I'm glad that I don't need to be even more paranoid than I already am, which is already pretty bad! :D

One question though, I have had tupperware cereal containers for years which have always had gluten cereal in them. They aren't scratched and seem in good shape. I've washed them in the dishwasher twice now. Do you think they're safe? I've already lost a fortune in tupperware and would like to save both my cereal containers and my canisters if possible.

psawyer Proficient
psawyer
Posted

One question though, I have had tupperware cereal containers for years which have always had gluten cereal in them. They aren't scratched and seem in good shape. I've washed them in the dishwasher twice now. Do you think they're safe? I've already lost a fortune in tupperware and would like to save both my cereal containers and my canisters if possible.

If they are not scratched and have been thoroughly washed (two dishwasher runs would be good enought for me), I would consider them safe. YMMV.

domesticactivist Collaborator
domesticactivist
Posted
  • Author

Thanks! Although it would be lovely to be able to justify a new oven, we dont have the money, so I suppose it's a good thing cleaning it is fine. :)

kayo Explorer
kayo
Posted

Our microwave at work should be declared a health hazard. I once opened it and said out loud, OMG, did a murder happen in here? I avoid it unless it's been cleaned not because of gluten but because it's just gross. When clean I use a paper plate under my tupperware and put a paper towel over the food or the tupperware lid. Then I discard the paper plate (holding it from edge only) and the paper towel (holding it from edge only).

Dixiebell Contributor
Dixiebell
Posted

My microwave has always been clean, if food splatters, clean it out. My granny was always a clean freak and I spent summers with her. I never really had seen a dirty microwave, or I guess paid attention, until my partime job. It would make me so mad that someone would leave it in that condition and I could just imagine what their home or microwave looked like. :o Those 'how clean is your house' type shows really explains why you need to clean it regularly. They would find all kinds of bad bacteria in them, the kinds that can really make you sick. I just recently was at someone's house and wanted to heat something, opened the door and about lost my (gluten-free)cookies! This one should have been declared a health hazard! It was worse than the one at my old work. I did not end up heating anything. Thank goodness the woman was not inside at the time to see my reaction. I did make sure when she was at my house, I was heating water, to leave the door slightly open after to let the moisture out. ;)

cap6 Enthusiast
cap6
Posted

Microwaves & refrigerator's in the work place are beyond disgusting!

CeliacMom2008 Enthusiast
CeliacMom2008
Posted

OK, I clearly need to edit my response! I had no idea there were that disgusting of microwaves out there...of course I wouldn't be using them because of the general health factor; forget about gluten being a problem! Definitely don't lick those bad boys!! :D

lentzKat Newbie
lentzKat
Posted

Microwaves & refrigerator's in the work place are beyond disgusting!

Not just the microwaves and refrigerators there but the tables and chairs. I just got diagnosed with Celiac Sprue a week ago, and believe the break room at work is a major source of cross-contamination for my gluten-free food because no matter how hard I try, it keeps happening. I wash the area where I will eat extra well now, and place everything of mine on top of paper towels even if they are on plates or in containers. I wash everything washable and my hands before I eat, and still end up sick after meals there. At home, I thoroughly cleaned areas for my food and have it separated from the things my husband will eat. I've also placed anything I use in separate closed in areas and shelves in our kitchen and refrigerator to avoid cross-contamination. I may end up eating my lunch out in my car to avoid this if it keeps up, and in Milwaukee that is not the warmest of options in January. Still better than always feeling sick and being in pain though.

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. xxnonamexx
      - xxnonamexx posted a topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      0

      Fermented foods, Kefir, Kombucha?

      I have read fermented foods like sauerkraut, pickles, Kefir, Kombucha are great for gut health besides probiotics. However I have searched and read about ones that were tested (Kefir, Kombucha) and there is no clear one that is very helpful. Has anyone take Kefir, Kombucha and noticed a difference in gut health? I read one is lactose free but when tested...
    2. SamAlvi
      - SamAlvi replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      7

      High TTG-IgG and Normal TTG-IgA

      Thanks again for the detailed explanation. Just to clarify, I actually did have my initial tests done while I was still consuming gluten. I stopped eating gluten only after those tests were completed, and it has now been about 70 days since I went gluten-free. I understand the limitations around diagnosing NCGS and the importance of antibody testing...
    3. knitty kitty
      - knitty kitty replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      6

      Son's legs shaking

      Blood tests for thiamine are unreliable. The nutrients from your food get absorbed into the bloodstream and travel around the body. So, a steak dinner can falsely raise thiamine blood levels in the following days. Besides, thiamine is utilized inside cells where stores of thiamine are impossible to measure. A better test to ask for is the Erythrocyte...
    4. lizzie42
      - lizzie42 replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      6

      Son's legs shaking

      Neither of them were anemic 6 months after the Celiac diagnosis. His other vitamin levels (d, B12) were never low. My daughters levels were normal after the first 6 months. Is the thiamine test just called thiamine?
    5. knitty kitty
      - knitty kitty replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      6

      Son's legs shaking

      Yes, I do think they need a Thiamine supplement at least. Especially since they eat red meat only occasionally. Most fruits and vegetables are not good sources of Thiamine. Legumes (beans) do contain thiamine. Fruits and veggies do have some of the other B vitamins, but thiamine B 1 and Cobalamine B12 are mostly found in meats. Meat, especially organ...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,876
    • Most Online (within 30 mins)
      7,748
    pilber309
    Newest Member
    pilber309
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • xxnonamexx
      Fermented foods, Kefir, Kombucha?

      By xxnonamexx · Posted

      I have read fermented foods like sauerkraut, pickles, Kefir, Kombucha are great for gut health besides probiotics. However I have searched and read about ones that were tested (Kefir, Kombucha) and there is no clear one that is very helpful. Has anyone take Kefir, Kombucha and noticed a difference in gut health? I read one is lactose free but when tested was high in lactose so I would probably try a non dairy one. Thanks
    • SamAlvi
      High TTG-IgG and Normal TTG-IgA

      By SamAlvi · Posted

      Thanks again for the detailed explanation. Just to clarify, I actually did have my initial tests done while I was still consuming gluten. I stopped eating gluten only after those tests were completed, and it has now been about 70 days since I went gluten-free. I understand the limitations around diagnosing NCGS and the importance of antibody testing and biopsy for celiac disease. Unfortunately, where I live, access to comprehensive testing (including total IgA and endoscopy with biopsy) is limited, which makes things more complicated. Your explanation about small-bowel damage, nutrient absorption, and iron-deficiency anemia still aligns closely with my history, and it’s been very helpful in understanding what may be going on. I don't wanna get Endoscopy and I can't start eating Gluten again because it's hurt really with severe diarrhea.  I appreciate you taking the time to share such detailed and informative guidance. Thank you so much for this detailed and thoughtful response. I really appreciate you pointing out the relationship between anemia and antibody patterns, and how the high DGP IgG still supports celiac disease in my case. A gluten challenge isn’t something I feel safe attempting due to how severe my reactions were, so your suggestion about genetic testing makes a lot of sense. I’ll look into whether HLA testing is available where I live and discuss it with my doctor. I also appreciate you mentioning gastrointestinal beriberi and thiamine deficiency. This isn’t something any of my doctors have discussed with me, and given my symptoms and nutritional history, it’s definitely worth raising with them. I’ll also ask about correcting deficiencies more comprehensively, including B vitamins alongside iron. Thanks again for sharing your knowledge and taking the time to help. I’ll update the forum as I make progress.
    • knitty kitty
      Son's legs shaking

      By knitty kitty · Posted

      Blood tests for thiamine are unreliable.  The nutrients from your food get absorbed into the bloodstream and travel around the body.  So, a steak dinner can falsely raise thiamine blood levels in the following days.  Besides, thiamine is utilized inside cells where stores of thiamine are impossible to measure. A better test to ask for is the Erythrocyte Transketolace Activity test.  But even that test has been questioned as to accuracy.  It is expensive and takes time to do.   Because of the discrepancies with thiamine tests and urgency with correcting thiamine deficiency, the World Health Organization recommends giving thiamine for several weeks and looking for health improvement.  Thiamine is water soluble, safe and nontoxic even in high doses.   Many doctors are not given sufficient education in nutrition and deficiency symptoms, and may not be familiar with how often they occur in Celiac disease.  B12 and Vitamin D can be stored for as long as a year in the liver, so not having deficiencies in these two vitamins is not a good indicator of the status of the other seven water soluble B vitamins.  It is possible to have deficiency symptoms BEFORE there's changes in the blood levels.   Ask your doctor about Benfotiamine, a form of thiamine that is better absorbed than Thiamine Mononitrate.  Thiamine Mononitrate is used in many vitamins because it is shelf-stable, a form of thiamine that won't break down sitting around on a store shelf.  This form is difficult for the body to turn into a usable form.  Only thirty percent is absorbed in the intestine, and less is actually used.   Thiamine interacts with all of the other B vitamins, so they should all be supplemented together.  Magnesium is needed to make life sustaining enzymes with thiamine, so a magnesium supplement should be added if magnesium levels are low.   Thiamine is water soluble, safe and nontoxic even in high doses.  There's no harm in trying.
    • lizzie42
      Son's legs shaking

      By lizzie42 · Posted

      Neither of them were anemic 6 months after the Celiac diagnosis. His other vitamin levels (d, B12) were never low. My daughters levels were normal after the first 6 months. Is the thiamine test just called thiamine? 
    • knitty kitty
      Son's legs shaking

      By knitty kitty · Posted

      Yes, I do think they need a Thiamine supplement at least. Especially since they eat red meat only occasionally. Most fruits and vegetables are not good sources of Thiamine.  Legumes (beans) do contain thiamine.  Fruits and veggies do have some of the other B vitamins, but thiamine B 1 and  Cobalamine B12 are mostly found in meats.  Meat, especially organ meats like liver, are the best sources of Thiamine, B12, and the six other B vitamins and important minerals like iron.   Thiamine has antibacterial and antiviral properties.  Thiamine is important to our immune systems.  We need more thiamine when we're physically ill or injured, when we're under stress emotionally, and when we exercise, especially outside in hot weather.  We need thiamine and other B vitamins like Niacin B 3 to keep our gastrointestinal tract healthy.  We can't store thiamine for very long.  We can get low in thiamine within three days.  Symptoms can appear suddenly when a high carbohydrate diet is consumed.  (Rice and beans are high in carbohydrates.)  A twenty percent increase in dietary thiamine causes an eighty percent increase in brain function, so symptoms can wax and wane depending on what one eats.  The earliest symptoms like fatigue and anxiety are easily contributed to other things or life events and dismissed.   Correcting nutritional deficiencies needs to be done quickly, especially in children, so their growth isn't stunted.  Nutritional deficiencies can affect intelligence.  Vitamin D deficiency can cause short stature and poor bone formation.   Is your son taking anything for the anemia?  Is the anemia caused by B12 or iron deficiency?  
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.