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

Is The Barbecue Safe?

DanPatch

By DanPatch
in Coping with Celiac Disease

Recommended Posts

DanPatch Rookie
DanPatch
Posted

Hi,

I'm sure many of us on here have eaten off of a barbecue...what I want to know is, is it safe for celiacs? Does anyone have a definite answer or suggestion?

Thanks! :)

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

Celiac.com Sponsor (A8-M):


Ollie's Mom Apprentice
Ollie's Mom
Posted

I don't have a definite answer for you, but I personally would stay away from any bbq but my own. My husband and I bought a new bbq last year when we bought our house - no glutenous substance has touched the grill, and none ever will.

I have no idea if "burning off" gluten from a bbq grill would work, but I doubt it given some people have sensitivities to some distilled alcohols made from gluten-containing grains, and canola oil due to crop rotation with wheat, etc etc.

For me, it would never be worth the risk.

DanPatch Rookie
DanPatch
Posted
  • Author

I don't have a definite answer for you, but I personally would stay away from any bbq but my own. My husband and I bought a new bbq last year when we bought our house - no glutenous substance has touched the grill, and none ever will.

I have no idea if "burning off" gluten from a bbq grill would work, but I doubt it given some people have sensitivities to some distilled alcohols made from gluten-containing grains, and canola oil due to crop rotation with wheat, etc etc.

For me, it would never be worth the risk.

Thanks for the reply! My family hasn't bought a new barbecue since diagnosis, so there have definitely been some gluten-containing substances on it. Darn. Now that I think about it, it probably is contaminated - I just recently read a post about needing it to be 600 degrees Fahrenheit or something like that to kill the gluten protein. Can anyone confirm that? Also, if there are any more opinions on the 'barbecue' question itself, they would be appreciated! I need some evidence to prove to my parents that I'm not neurotic about everything like this. ;)

Lisa Mentor
Lisa
Posted

I don't have a definite answer for you, but I personally would stay away from any bbq but my own. My husband and I bought a new bbq last year when we bought our house - no glutenous substance has touched the grill, and none ever will.

I have no idea if "burning off" gluten from a bbq grill would work, but I doubt it given some people have sensitivities to some distilled alcohols made from gluten-containing grains, and canola oil due to crop rotation with wheat, etc etc.

For me, it would never be worth the risk.

A good cleaning and a good burn off and a good cleaning again...most likely would render a grill safe.

Distilled vinegar on the grill, field contamination with canola oil is a REALLY great stretch with no substantiation.

Clean it well and enjoy!

pricklypear1971 Community Regular
pricklypear1971
Posted

We've had our grill for years - gave it a good scrape and heat up and so far so good, I believe.

You can also just change out the grates....

lovegrov Collaborator
lovegrov
Posted

I'm going to have to agree that for virtually everyone with celiac, distilled vinegars and canola on a grill is just not something to worry about. I would use the grill -- and I did use our grill -- after a cleaning.

richard

kareng Grand Master
kareng
Posted

We bought a new grate and don't use gluten Teryaki or toast buns anymore. When we used the grill at a hotel, we got a metal tray thing that people use to cook veggies or fish on. It sits on top of the dirty grill but does have some holes. Works great for pork chops that would not squish thru the holes and touch the dirty grill.

If your grates fit, you could put them in a self cleaning oven and run the clean setting.

Ask your parents to use common sense. What is that burned stuff stuck to the grill? Burned food, right? Just cause it's burned, doesn't mean it's not still burned hamburger or bun. Burned toast is still bread, right? Wouldn't hurt if you offered to give it a good overnight soak and a scrub. Or a round in the self cleaning oven.

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

Celiac.com Sponsor (A8-M):


Strawberry-Jam Enthusiast
Strawberry-Jam
Posted

Cover a portion of the grill with aluminium foil and cook your food on that. Poke a few holes in places that won't let your food contact the grill. When I lived with my parents over the summer, they always cleaned & covered a portion of the grill away from other shelves that would drip on it etc. I was more worried about soy CC than gluten CC, since they hardly ever put gluten on the grill except for buns that were wrapped in foil anyway, But I don't think I ever got contaminated by eating my special separated meat. (They used different tongs for my meat too, so that I wouldn't get soy CC from their sausages and so on. My parents were awesome.)

Ollie's Mom Apprentice
Ollie's Mom
Posted

A good cleaning and a good burn off and a good cleaning again...most likely would render a grill safe.

Distilled vinegar on the grill, field contamination with canola oil is a REALLY great stretch with no substantiation.

Clean it well and enjoy!

I didn't say that I had an issue with distilled alcohol or canola oil... only that other people who post here say that they do.

I have no idea if it is "true" or not, but who am I to disagree with their experiences?

Lisa Mentor
Lisa
Posted

I didn't say that I had an issue with distilled alcohol or canola oil... only that other people who post here say that they do.

I have no idea if it is "true" or not, but who am I to disagree with their experiences?

The internet if full of information. Some accurate and some not. You have to pick and choose what applies to you and your situation. Same here on this site.

Celiac Disease carries over 200 symptoms. None of us have the same blue print. Take the information that you find here and fine tune it to make your life more comfortable, and disregard the rest.

ElseB Contributor
ElseB
Posted

The second the aluminum foil suggestion. We have a new bbq too so nothing containing gluten has ever touched it. But when visiting other people I always ask them to cook my food in foil and use separate utensils.

George Knighton Apprentice
George Knighton
Posted

It could be safe... just make sure your not allergic to hickory smoke.

lovegrov Collaborator
lovegrov
Posted

It could be safe... just make sure your not allergic to hickory smoke.

I'm sorry, folks, but I mean, really? Don't we already have enough to fret about with celiac and CC and other food intolerances without bringing up some off-the-wall allergy?

richard

kareng Grand Master
kareng
Posted

It could be safe... just make sure your not allergic to hickory smoke.

Not sure what this has to do with normal BBQing. Most use charcoal or gas.

Takala Enthusiast
Takala
Posted

I'm sorry, folks, but I mean, really? Don't we already have enough to fret about with celiac and CC and other food intolerances without bringing up some off-the-wall allergy?

richard

It's not so "off the wall" for people or other living things with nut allergies.

One of our horses has multiple allergies to many common things horses can come in contact with or eat, such as soy, ryegrass, barley, and he's in the only pasture we have that has no oak trees for a reason - some horses will beaver down those acorn nuts like it's cracker jacks in the fall. He's also allergic to redwood, which means that sometimes he'll react if he chews or rubs on it or if the pine shavings in the stall are cross contaminated - which is why it's safer to get shavings from out of the area, as CA has a lot of redwood coming thru their sawmills and sometimes nut trees from orchards. In the one run in stall with an exposed beam he was rubbing on, we covered it with indoor/outdoor carpeting so he wouldn't get a splinter. (very old barn, some very old redwood in it).

But here is the exasperating part. We have some squirrels. And once in a while, I find a freaking nut in a water trough in the fall, that some dingbat squirrel must have dropped in on the way to wherever. Not just acorns. Pecans, walnuts... we don't have a walnut tree. I have never planted a pecan. There are no acorn trees for 200 yards. Where... are .... these... squirrels.... coming .... from. I can't go to the neighbor's and ask them to cut down trees, for &^%$%#@@'s sake ! Can't they just bury them over there ?!!!! These squirrels also seed this stuff into the ground cover around the house so I have spontaneous generation of trees I don't want all the time. Example, we had a bunch of walnuts coming up around the base of the oak out by the driveway last year. Pecans sprouting by the bedroom window.

He (the horse) looks pretty good now, but that's because we have done a lot of work to try to remove things from his environment that set him off. The vet did a super job sleuthing this. He was so awful rubbing himself he had huge secondary reactions to insect bites, and a lot of hairless and raw skin. We think the primary thing that started it was a chain reaction to a severe bacterial infection at the same time we had to vaccinate him for West Nile (during the time West Nile first hit this state, and it was vaccinate or risk death, there were dead birds all over the place) and he got pretty sick, but survived. But if we had not been able to get this under control, it was not going to be a happy outcome as you cannot put horses on steroids long term, and the antihistamines couldn't knock it down.

Before we adopted the "allergic dog" routine and went to all outside/inside pets on no gluten or soy foods, he probably got hit more than once by a cat or dog drinking out of his water trough - the learning curve with cross contamination issues is sort of deep at times, and by reading here on this site I have learned a lot. I've also seen him react, blowing up with welts, just by being licked/groomed by another horse who had been in the other pastures, or fly sprayed with an herbal concoction.

It's always something.

Takala Enthusiast
Takala
Posted

Not sure what this has to do with normal BBQing. Most use charcoal or gas.

Maybe this is a regional thing ? We have flavored charcoal in the stores here, made with mesquite, and there are bags of hickory chips, mesquite chips, etc next to the bags of charcoal, and there is always nut wood (from orchard prunings or removals/replacements) being advertised for sale, from almonds, or bundles of it at the convenience stores next to parks, lakes, etc.

  • 5 years later...
karenb Newbie
karenb
Posted

There are Grill mats available, reusable, washable. We cut them to size, for one persons food. They work well.

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. 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...
    2. 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?
    3. 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...
    4. lizzie42
      - lizzie42 replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      6

      Son's legs shaking

      Thank you! That's helpful. My kids eat very little processed food. Tons of fruit, vegetables, cheese, eggs and occasional red meat. We do a lot of rice and bean bowls, stir fry, etc. Do you think with all the fruits and vegetables they need a vitamin supplement? I feel like their diet is pretty healthy and balanced with very limited processed food....
    5. Scott Adams
      - Scott Adams replied to Russ H's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Anti-endomysial Antibody (EMA) Testing

      That is interesting, and it's the first time I heard about the umbilical cord beings used for that test. Thanks for sharing!
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,870
    • Most Online (within 30 mins)
      7,748
    KABoston
    Newest Member
    KABoston
    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

    • 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?  
    • lizzie42
      Son's legs shaking

      By lizzie42 · Posted

      Thank you! That's helpful. My kids eat very little processed food. Tons of fruit, vegetables, cheese, eggs and occasional red meat. We do a lot of rice and bean bowls, stir fry, etc.  Do you think with all the fruits and vegetables they need a vitamin supplement? I feel like their diet is pretty healthy and balanced with very limited processed food. The only processed food they eat regularly is a bowl of Cheerios here and there.  Could shaking legs be a symptom of just a one-time gluten exposure? I guess there's no way to know for sure if they're getting absolutely zero exposure because they do go to school a couple times a week. We do homeschool but my son does a shared school 2x a week and my daughter does a morning Pre-K 3 x a week.  At home our entire house is strictly gluten free and it is extremely rare for us to eat out. If we eat at someone else's house I usually just bring their food. When we have play dates we bring all the snacks, etc. I try to be really careful since they're still growing. They also, of course, catch kids viruses all the time so I  want to make sure I know whether they're just sick or they've had gluten. It can be pretty confusing when they're pretty young to even be explaining their symptoms! 
    • Scott Adams
      Anti-endomysial Antibody (EMA) Testing

      By Scott Adams · Posted

      That is interesting, and it's the first time I heard about the umbilical cord beings used for that test. Thanks for sharing!
×
×
  • 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.