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

Newby With Cross Contamination Questions


anngf4life

Recommended Posts

anngf4life Rookie

I am New to this site, only 1 week or so, I would like to ask a question about cross contamination...I have a spouse that has many health issues and I don't believe that he can go gluten free (waiting to hear from his doctor) so there fore I would like to be able to continue making his food that he loves and needs for him and also make gluten free for my self. I find that when I even heat up soup for him I feel some sort of sigh of cc. Would I need to protect my hands and have seperate utensils for my preps? Please help me someone, I so not know anyone gluten-free around me that I can talk to. Thanks in advance! Mediators, sorry for my errors, I am New and did not know better...slap, slap on my hand! Lol thanks


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



Celiac.com Sponsor (A8-M):



mushroom Proficient

Hello, ann. Can you tell us a little more about what your husband eats because of his health issues, and your reactions when you prepare gluten free foods for him? For example, do you have a contact dermatitis when you touch gluten, or do you have a problem breathing in gluten flour, or do you think you are getting gluten crumbs from his foods (this would be the biggest source of cross-contamination, especially from counters, toasters, colanders, etc.) You could also get contamination from wooden and plastic spoons and cutting boards where gluten foods have been, and from scratched teflon pans where gluten has gotten in the scratches. You can contaminate food by dipping a knife with crumbs into spreads that are shared. Gluten free food can be contaminated in pantries and refrigerators if it is on lower shelves and you drop gluten food from upper shelves onto it. It is best to keep gluten free up high and gluten down low if you have to share.

It is not usually necessary to wear gloves to avoid contamination if you wash your hands after touching anything gluten containing.

Sorry you have had trouble using the board. Just remember to read the title of the section you are posting in and try to post it in the most appropriate place. A moderator will often move it for you if it appears to be under the wrong topic :)

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,534
    • Most Online (within 30 mins)
      7,748

    RUKen
    Newest Member
    RUKen
    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

    • lmemsm
      I've used magnesium taurinate and magnesium taurate vitamins.  Didn't notice much of a difference when I used them.
    • Scatterbrain
      Anyone experimented with Taurine supplementation either via electrolyte powders or otherwise? Thanks
    • Jmartes71
      Yarrow Pom works really well with the skin issues I found out.I had to stop so my doterra because dealing with medical celiac circus. I had shingles in Feb 2023. Prayers for healing 
    • cristiana
      More great tips, and a good excuse to shop at M&S and also buy more iced buns!   I wish we had an ASDA near us, as the few times we've been to one their gluten-free pasta range seemed very reasonably priced compared to other shops.  Thanks so much, @Russ H.
    • Russ H
      I hope you are on the mend soon. About 1 in 5 people who contracted chicken pox as a child go on to develop shingles in later life - it is not uncommon. There are 5 known members of the herpes virus family including chicken pox that commonly infect humans, and they all cause lifelong infections. The exact cause of viral reactivation as in the case of shingles or cold sores is not well understood, but stress, sunburn and radiotherapy treatment are known triggers. Some of the herpes viruses are implicated in triggering autoimmune diseases: Epstein-Barr virus is suspected of triggering multiple sclerosis and lupus, and there is a case where it is suspected of triggering coeliac disease. As to whether coeliac disease can increase the likelihood of viral reactivation, there have been several cohort studies including a large one in Sweden suggesting that coeliac disease is associated with a moderate increase in the likelihood of developing shingles in people over the age of 50. US 2024 - Increased Risk of Herpes Zoster Infection in Patients with Celiac Disease 50 Years Old and Older Sweden 2018 - Increased risk of herpes zoster in patients with coeliac disease - nationwide cohort study
×
×
  • 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.