I am a college student with gluten intolerance (I think it's celiac, but I haven't been tested), and I recently joined a student-run organic gardening program at my college. Part of the field we are going to grow our crops in has been used to grow wheat in the past. Also, we are considering growing wheat this year, but I have talked to the rest of the group and we have agreed not to grow it if it will be a risk for me. Provided we don't grow wheat this year, will it be safe for me to eat food grown in this field, or will the past wheat crops have already contaminated it? How about if we do grow wheat- how high would the risk of contamination be?