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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
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Raditch

Cross-contamination Question

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I do not have Celiac Disease, but my Mother has been diagnosed

as having it. She is doing fairly well at managing her diet, but it seems

to me that she is becoming overly concerned/obsessed with certain

issues relating to her condition. My question is this: to what degree

must my Mother be concerned with cross-contamination?

For example: If a label on a loaf of bread declares the bread to

be gluten-free, is it safe to assume that the bread has not been

cross-contaminated with, lets say, wheat dust from some other

product being produced nearby? Lets suppose that this cross-

contamination HAS occurred. Would this presumably immeasurable

amount of wheat dust really contribute to the condition in an

adverse way?

Thanks,

Rad

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If a label on a loaf of bread declares the bread to

be gluten-free, is it safe to assume that the bread has not been

cross-contaminated with, lets say, wheat dust from some other

product being produced nearby? Lets suppose that this cross-

contamination HAS occurred. Would this presumably immeasurable

amount of wheat dust really contribute to the condition in an

adverse way?

Thanks,

Rad

Cross-contamination is a serious issue for us. It is very possible that a loaf of gluten-free bread produced in a regular factory could be contaminated. And yes, it could be very bad, even if it is just a miniscule amount of contamination. The maltodextrin in one small vitamin tablet sent me into a spin for several days. It was a teeny-tiny amount, but it was enough. If a person gets enough "immeasurable amounts", it becomes enough to measure. Your mom is right to be concerned. As she gets used to the diet, it will be easier for her, and she will seem less obsessed. I am glad that you are being supportive of her. This is a major change in her life, and it is difficult to achieve. Please keep in mind that celiac is genetic, and you should consider getting yourself tested, even if you have no symptoms. Take care of yourself, and help her read labels!

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I am a member at Jessica's (angel_jd1) board, and I get all the postings made there via e-mail....I recently got an e-mail regarding cross-contamination....it may sound ridiculous for a non-Celiac, but this stuff is essential to know and practice:

Help with kitchen cross-contamination

Here are cross-contamination potentiel issues

1. Replace toaster/toaster oven. Never use the same toaster/oven that

gluten products have been used in.

2. Replace all cutting boards. Old boards may be kept separate for

use with gluten foods.

3. Replace wooden or teflon cooking utensils. Old untensils may be

kept separate for use with gluten foods.

4. Replace porous pots/pans/skillets. Teflon and cast iron are porous

and retain gluten from past cooking.

5. Replace pans with seams. Past gluten products can easily be

retained in the seam.

Never wash gluten and gluten-free dishes in the same dish water.

Use disposable rags/sponges if your kitchen is not totally gluten-free.

8. Many issues one forgets to look at: can openers

colanders

pets (food, licking)

stamps, envelopes

stamp hinges (for collectors)

lipstick

toothpaste

9. Very important: silver drawer: there are always crumbs there.

10. shared tables, like at work. I frequently sit down to have lunch

& find someone else's sandwich crumbs all over.

11. Perhaps remembering to wash your hands before eating finger food.

I know our moms always told us to do this, but it's easy to forget.

There are so many potential contaminants in the house, especially for

those of us with pets or kids, that you might not even realize you've

touched something that's potentially dangerous.

12. bulk bins at the grocery: it has one of the most cross-

contaminated potentiel.

One has to ask the owners to put some aside when they have a new bag.

13. At school: Gym class was held in the multi-purpose room

(lunchroom) where kids had just eaten breakfast. Custodians swept the

floor after breakfast, but didn't wash it. My son crawled around on

the floor during gym class, wiggled his loose teeth...gluten.

Kids met for chess club in the library during lunch, so they ate

their lunch in the library. Crumbs on the carpet get on little

fingers.

Kids eat snacks in the hallways. Crumbs get tracked into the

classroom. Five year olds spent a lot of time crawling on the floor.

Some brands of play "clay" (ex. Rose Art) contain gluten. Some finger

paints also do. Check out all art supplies used in the art room and

in the classroom.

14. the conveyor belts at the checkout counters in supermarkets: for

ex.: leaking flour bags, etc

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Wow celiac3270, you are a wealth of information! Thanks so much for all the tips, it really helps us newbies!!!

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Thank you celiac3270 for that info, I am a semi newbie and some of that I didn't know either.

As to bread, to the original poster I can say that we prefer Gluten Free Pantry white bread mix to any store bought. I've adapted it to how my husband likes it. I add real eggs, a teaspoon of salt, some rice bran, a teaspoon of light cream and real butter and corn oil. It tastes like the bread from Charlotte's Bakery. I use a Breadman bread machine, but it can be made in the oven. Remember, the pans, and mixing implements must be so clean and gluten free and if they are like celiac3270 advises (teflon or silverstone coated, buy new) . My Breadman is only used for gluten free bread, always has been since I purchased it last November. I can never use it for regular breads as I never want gluten infesting it.

As for mail order, www.kinnikinnick.com has good hamburger rolls (gluten free of course).

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debmidge,

I use that bread mix too, and LOVE it. Do you find the cream and oil make it a little less crumbly? I am always looking for ways to improve on that!

Bridget

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Dang, thanks celiac3270.. now I need to go jump off a bridge, err.. I mean try to stick to that list. =)

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Guest ~wAvE WeT sAnD~

Kisses from glutened significant other

Am I getting cross-contamination from my boyfriend?

:wub:

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Jill, yeah you can be. Least I believe it is possible from things I read on here. I don't know how long after he ate he is "safe" to kiss. But if you get him to brush his teeth, floss, mouthwash.. and maybe wash his lips? lol.. it should be fine.

Or maybe that's over doing it. Trying using the search option for the forums, pretty sure I saw a thread about that on here somewhere.

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Guest ~wAvE WeT sAnD~

Thanks you two!!! I guess I'll have to tell my boyfriend about this. :wub:

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You're welcome. And while it could be an annoyance, love conquers all as they say. =)

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I have to add one more potential cross contamination situation. If you hold hands around the table to say grace with people who have handled or prepared regular bread before sitting down, you can easily pick up crumbs from their hands and transfer it to any hand to mouth food you consume. :o My husband always wants to hold hands while we say grace, until he realized that when we both prepared sandwiches for lunch, he was transferring his sandwich bread gluten to my hands which would hold my sandwich and I would possibly consume that gluten. Much to his credit, HE actually recognized the potential contamination, so we no longer do a hand holding grace. ;)

BURDEE

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Booja (Bridget): Let me know if you want my directions on the gluten-free pantry bread mix extras that I use. Deb

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why is there any concern over a toaster oven (as long as you're not placing directly on the rack). i understand a toaster - that was one of the first things i did when i was diagnosed. but to me a toaster oven is like a regular oven and i use both with the same caution (tin foil, pan, etc.). so i'm not sure what the cross-contamination is there.

also, i had never heard of the separate pots and pans. it does make sense, but doesn't that mean no eating out ? i doubt any restaurant would use separate pots/pans just for celiacs or do people just only order things that wouldn't be made in those?

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My son was just diagnosed with celiac. He is 13. I am so concerned I am going to cross contaminate him. If at his 6 month recheck he has gluten in his system I will feel awful because I know he is doing his best to avoid gluten. How do you avoid cc with a busy household with two teenage (or almost 12 & 13) boys a husband, a dog (that he loves and cuddles) and myself?? I'm making myself crazy over this. :o

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    • The reason I think it was the shampoo? Process of elimination. Our house is almost entirely gluten free (except for this shampoo which slipped through the cracks until I read the ingredient label). My husband has bread that he eats at lunch, but he practices something that resembles aseptic technique from the lab when he's making his sandwiches. He's been doing this for years now and I've never been glutened from within my home. The previous week I hadn't eaten out, I cooked all my food, I don't eat processed food and I never eat something from a shared facility.  Usually if I get glutened it's a single dose sort of thing and it follows a very predictable course, to the point where I can estimate when I got glutened within 24 hours of when it happened. However, this time, I was feeling achy and arthritic and moody for about a week before it got bad enough for me to recognize it as the result of gluten exposure, at which point we went searching and found the shampoo (and conditioner, which does leave more of a residue than shampoo), which he immediately stopped using. Within three days I was feeling back to normal (which is the usual course for me).  Sure, it could have been something else, but I know how sensitive I am, and, as silly as it sounds, it was the only thing that made sense. The other thing you said: You're correct, mine was not a rock solid celiac diagnosis, but I have no doubt that gluten is the problem. I was SICK. I went through two different gluten challenges in an effort to get a more straightforward diagnosis during which I was a barely functioning human being. Consuming gluten may not have given me blunted villi or elevated antibodies, but it did inflame my gut, and actually started to damage my liver. If you look at my diagnosis thread, I had elevated liver enzymes, which have been correlated with celiac disease in the past. There was no alternative explanation for the liver enzymes, he checked EVERYTHING.  I too am a scientist and I have spent a lot of time with the literature trying to make sense of my condition.  https://www.ncbi.nlm.nih.gov/pubmed/26150087 I also have no doubt that gluten was damaging my intestines in some way, as any prolonged gluten exposure in the past has inevitably been followed by a severe FODMAP intolerance that goes away once I've eliminated the gluten and given myself a month or so to heal.  I also had a very fast diagnosis following the onset of symptoms (~1 year) so it's possible that the disease never had a chance to manifest as full celiac. I wasn't willing to eat gluten long enough to find out. As a result of my diagnosis, hazy as it was, I am *meticulously* gluten free. It is not a fad for me. I don't occasionally cheat. It is my life, for better or worse. All of that being said, I'm not sure what my diagnosis has to do with your question. You say you're not trying to be rude, but when you bring up my diagnosis in a thread that has nothing to do with diagnostics, it seems like you're trying to undermine the validity of my disease or the validity of my input in this forum. If I'm being hypersensitive, I apologize, but that's how you came across on my end. I'll admit that the fact that my diagnosis wasn't more straight forward does make me a bit defensive, but I promise that even if I didn't have a solid diagnosis, I interact with the world as though I did, and I'm not out there giving people the wrong idea about celiac disease by not taking it seriously. If there was a connection between your question and my diagnostics that I missed I would appreciate you giving me the chance to better understand what you were asking. 
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    • Update: I have tried calling the company several times and have emailed twice. I have yet to talk to a person on the phone and no one has emailed me back.    I did a little research and they were are already involved with a class action lawsuit about being labeled as salt free and one of the first ingredients is sodium chloride.  I am done with this shampoo because this whole company seems a little shady now! 
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