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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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BRob66

Is There A Real Problem With Cross-contamination In Dishes And Toasters?

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is purchasing separate items for the kitchen really necessary?

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Welcome to our group.

Toasters are impossible to clean well enough, and crumbs fly around when the toaster pops up. They are not that expensive. Get a new one and use it exclusively for gluten-free items.

Dishes are not so clear. Good dishes with unscratched hard surfaces can be cleaned successfully. Scratched plastic is problematic. You just can't get the sticky gluten out of the scratches. This goes for non-stick pans which are not in pristine condition as well. Wooden cutting boards and spoons absorb gluten and again, you can't clean them well enough.

Cutlery and other utensils should be okay if thoroughly washed.

A dishwasher should be thorough enough on things that are not scratched and are non-porous.

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I agree with Peter. When I'm away from home I do use the toasta bags,for us they are real lifesavers......... and stainless steel everything at home......

mamaw

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Welcome to our group.

Toasters are impossible to clean well enough, and crumbs fly around when the toaster pops up. They are not that expensive. Get a new one and use it exclusively for gluten-free items.

Dishes are not so clear. Good dishes with unscratched hard surfaces can be cleaned successfully. Scratched plastic is problematic. You just can't get the sticky gluten out of the scratches. This goes for non-stick pans which are not in pristine condition as well. Wooden cutting boards and spoons absorb gluten and again, you can't clean them well enough.

Cutlery and other utensils should be okay if thoroughly washed.

A dishwasher should be thorough enough on things that are not scratched and are non-porous.

Thanks Peter,,,never thought of pourous plastics or wood boards. do u really get reactions from so little a thing?

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Hi Belinda, and welcome to the board! :)

Yes, you can get a reaction--and slow your healing considerably- by continually getting cross contaminated. That tiny amount is enough to set the autoimmune response in motion.

In addition to the great advice above, you will also need a new collander--don't use one that has been used for wheat pasta.

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Thanks Peter,,,never thought of pourous plastics or wood boards. do u really get reactions from so little a thing?

Many people do. I don't really know about myself. The house is not completely gluten-free, but the cutting board and wooden spoons never come into contact with gluten-containing foods. I'm not going to try it, just to find out. :o

I suspect if I cut up a loaf of regular bread on the cutting board, there would be enough contamination to make problems for me. Gluten products here are pretty much limited to some packaged crackers and granola bars that my wife likes. They are stored on the bottom shelf in the pantry. None of the gluten-free stuff is ever placed on that shelf.

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Many people do. I don't really know about myself. The house is not completely gluten-free, but the cutting board and wooden spoons never come into contact with gluten-containing foods. I'm not going to try it, just to find out. :o

I suspect if I cut up a loaf of regular bread on the cutting board, there would be enough contamination to make problems for me. Gluten products here are pretty much limited to some packaged crackers and granola bars that my wife likes. They are stored on the bottom shelf in the pantry. None of the gluten-free stuff is ever placed on that shelf.

That is great advice,,,thank you so much. i am still reacting slightly to things,but not enough to be on the Benadryl. I will definitely reorganize my kitchen. what are some of the different reactions, do u know?

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Hi Belinda, and welcome to the board! :)

Yes, you can get a reaction--and slow your healing considerably- by continually getting cross contaminated. That tiny amount is enough to set the autoimmune response in motion.

In addition to the great advice above, you will also need a new collander--don't use one that has been used for wheat pasta.

Thanks Patti,,,all things i had not thought about

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I was able to find an awesome toaster oven that also has 2 slots for regurlar toast. That's the only appliance I have in the kichen that is designated for me ONLY, since I am the only celiac in the house! But we all must be careful with the wooden stuff, many do not think about rolling pens and even flour sifters have residue that just won't seem to be gone. Anyone who does a lot of baking may get a new set that will be safe. keep stuff like that and your new collander in a cabinet that's designated a no wheat zone:)

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I doubted it could make a difference until I got pretty sick from using our toaster. I thought I had it wiped out enough but I didn't.

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I have my own toaster.

I have my own cutting boards.

Recently, I bought my own "pans" - silicone muffin & loaf pans and a silicone sheet to line my regular cookie tin. I am sure I was getting glutened from the scratched teflon pans that had cooked wheat stuff.

I have my own ziplocs, pantry shelf if gluten-free goods, and the top shelf of the fridge freezer is my stuff.

I also removed the breadmaker from the kitchen (only gluten-free person in my family) because the crumbs got everywhere & I kept glutening myself.

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Take it from someone who's sensative enough that even the touching of a couple crumbs to what i'm eating or drinking or using is enough to make me sick. YES you must absolutely have everything separated. Buy toastabags if you want to use the same toaster, they work great even in restaurants. But it's easier to just buy a new one. I have my own toaster oven, too. At home though nobody else used it except for me so that I didnt have to worry. When i was dishes I wear rubber gloves, especially if I'm doing some that have wheat in them. I don't know anyone elses wooden spoons if I'm baking. I'm too tired at the moment to think of more haha.

Even if you're not all that sensative you can still be getting glutened and not even know it. All of us here will be glad to help you out because I'm sure we've all gone through it all!

~ Lisa ~

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