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About quintcat

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  1. Hi, I am a newly diagnosed Celiac (still waiting for biopsy results actually) trying to get a handle on how strict/worried I should be about cross contamination. I have no noticeable reactions to wheat and only discovered my celiacs due to a severe iron deficiency anemia. When eating at restaurants, is it enough to check foods have no gluten-containing ingredients and that they are prepared with very clean utensils or is it truly dangerous to consume something that might have been prepared in the same pot as gluten containing foods? I can see how it is important to not consume foods prepared in shared oils etc, but how worried should I be about the utensils? I appreciate any feedback...thanks!