Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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:
    Where Your Contribution Counts!
    eNewsletter
    Support Us!

Separate Cupboards, Utensils and Pans ?


whitey

Recommended Posts

whitey Rookie

Have i gotta keep every thing separate, do i need a separate cupboard for my food,utensils,etc,

do i need my own pans, toaster,?? i don't want to make my wife and daughters eat gluten free i think it would be to much of a change for them all, i don't mind going it alone has long has i got the professionals on hand when i got questions to ask,

thank you

steven

Link to comment
Share on other sites

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



Celiac.com Sponsor (A8-M):



Gemini Experienced

Have i gotta keep every thing separate, do i need a separate cupboard for my food,utensils,etc,

do i need my own pans, toaster,?? i don't want to make my wife and daughters eat gluten free i think it would be to much of a change for them all, i don't mind going it alone has long has i got the professionals on hand when i got questions to ask,

thank you

steven

I do not keep my food in the cupboards separate from the few things my husband eats with gluten but they are all boxed or wrapped so as to avoid any leakage. Cereal, cookies....things like that. You just have to be careful, not paranoid.

You will need a toaster all for yourself and no one else can use it, period. For all the other pans you use, replace anything old and scratched that was used for heavy gluten baking or cooking. Soap and water are perfectly acceptable to clean anything else used in cooking. If you have a colander, buy a new one for you to use exclusively. Colanders can be difficult to clean because of the mesh so I would have my own and not rely on soap and water to do the trick. Wooden spoons have to be replaced....basically anything porous or scratched badly. I cook all meals gluten-free so most of what I use is not ever used for gluten type foods. My husband eats breakfast and lunches with gluten and his dinner without. It has worked very well for us.

You can definitely use your pots and pans for both types of cooking just as long as you scrub them well after use. The only cookware that is a problem for this is cast iron....too porous. Stainless, aluminum, etc. are fine to share.

This will all become much easier, I promise! :D

Link to comment
Share on other sites
Fey Rookie

I'm just starting out as well, and I am just making sure that I scrub all pots and pans very well between uses.

For baking sheets, I cover them with a layer of foil whenever I use it, since my SO uses them to bake Pizza.

I separated the pantry to put safe items on the right, and gluten items on the left, so I don't accidentally pick up the wrong can of chili, or the wrong type of chicken broth.

My box of gluten free cereal is sitting away from the regular cereal, and the gluten breading and flour in a separate cabinet from gluten free stuff I bought.

Utensils-wise, I'm leaving the wooden and scratched spoons when he cooks his unsafe stuff, and we can share the metal and new utensils as long as they're properly scrubbed between uses.

The biggest challenge so far has been crumbs on the cutting board. I'm the messier cook, so it's hard to ask him to clean up after his crumbs because I always leave a mess behind me and it feels weird to ask him to clean up invisible crumbs.

Link to comment
Share on other sites
ravenwoodglass Mentor

The biggest challenge so far has been crumbs on the cutting board. I'm the messier cook, so it's hard to ask him to clean up after his crumbs because I always leave a mess behind me and it feels weird to ask him to clean up invisible crumbs.

Please get your own dedicated cutting board. Then you have no worries.

Link to comment
Share on other sites
Mack the Knife Explorer

I have dedicated wooden spoons, plastic utensils, chopping boards, colander, toaster and some pans and pots.

I have a dedicated and clearly labelled tub of butter. Ditto for jam, honey and spreads. You absolutely can't share these with someone who could be sticking a knife covered with gluten crumbs into your peanut butter.

For all other foods I use a colour code. I put green dot stickers of gluten free stuff and red ones on any products that contain gluten. I do this as soon as I walk in the door with my shopping.

If you can, try and claim your own piece of bench space as a gluten free zone. make sure that everyone knows that this is your space and they are not to use it. That way you don't need to worry about crumbs and flour, etc.

Link to comment
Share on other sites
T.H. Community Regular

Good luck to you! :-) It's a big change, yeah?

One quick thing, since as a man your doc may not have mentioned this to you! Lipstick, lip gloss, and makeup often contain gluten, as well as chapstick. There are many cases of men getting glutened from kissing their wives, so that will be something to be careful of. Same for anything your wife may use on her skin, like a lotion, that might contain gluten. Even if she's not going gluten free, anything your lips touch will have to be. ;-)

And now a few other things, that will hopefully help?

1. If you have celiac disease and not just a gluten intolerance, if you haven't had your daughters tested, please consider it? Of the people who are 1 degree separated from a celiac positive person (siblings, parents, children), 1 in 22 will also be positive.

My father tested positive, and we didn't test anyone. Then I got diagnosed during a procedure for something unrelated to celiac disease, and we tested everyone finally. My brother and my daughter came back positive, even though my daughter had no symptoms we would have associated with the disease. My son, after going gluten free, has improved greatly, so he's a suspected false-negative.

2. you might want to consider putting your daughters on a gluten free diet, anyway. The reason we started my son on one? Because it is suspected (not proven, I don't believe) that if your daughters continue to eat gluten, and they have your gene for celiac disease, consumption of gluten will likely trigger the disease in them, too, eventually. The diet is a pain either way, but if the disease doesn't trigger, they don't have that higher risk of cancer, immuno-compromisation, vitamin deficiences, etc...

We decided to be a little extra cautious on that front, since so many of us tested positive, although I know that many don't. I'd say if you don't take them off gluten, having them tested every few years might be beneficial - undiagnosed celiac disease can cause a lot of problems during puberty with growth. And since you have girls, getting tested before they get pregnant would probably be a good idea, too, as undiagnosed celiac disease can cause miscarriages because the body isn't absorbing enough nutrients too keep the baby alive. Very tragic.

RE: keeping a separate area? I would say it really depends on how old your children are, and how much of a pain this would be. The younger the kids are, the harder it will be for them to not cross-contaminate foods. They forget that they would need to wash their hands after they touch gluten, if they are touching any of your stuff, even just picking up your plate for you. They might dip their knife into your jars of different spreads. They pick up a loaf of bread from the cupboard and a few crumbs drop from the edge into something of yours and contaminate it. It's suprisingly easy to mess up.

My husband decided to just stop having gluten at home, it was becoming so much work to keep the kids from cross-contaminating. The poor things were almost getting paranoid, they had to try and think so much about it. And as both myself and my daughter are very sensitive, we knew right away when we got something bad, you know?

For the toaster, the one you have will already be contaminated, and will contaminate your gluten-free bread. However, there are these special toaster bags that can be purchased, that allow the heat to toast but protect from gluten. I'm not sure of the price, though, so I wonder if a new toaster might be cheaper, if you plan to eat a lot of gluten free bread?

Pans - I think, if you have the money, it's easier to just get a couple for yourself, frankly. Cast iron and non-stick pans that have scratches can collect gluten, so those are no good to share, period. However, even with stainless steel and aluminum it's problematic. Yeah, you can scrub them out, but even a tiny little crevice, like where the handle is bolted onto the pan, can collect gluten and release it into your food and you usually can't get it completely cleaned out. I got glutened a few times before we finally just gave up and got new pots.

Anything wooden or plastic, too, you'll want to buy a new one for yourself, as they also are porous to gluten. Yet another one where I got to learn the hard way that they could gluten me, bleh.

It's a bit overwhelming at first, but it definitely gets easier with time. :-)

Have i gotta keep every thing separate, do i need a separate cupboard for my food,utensils,etc,

do i need my own pans, toaster,?? i don't want to make my wife and daughters eat gluten free i think it would be to much of a change for them all, i don't mind going it alone has long has i got the professionals on hand when i got questions to ask,

thank you

steven

Link to comment
Share on other sites
i-geek Rookie
RE: keeping a separate area? I would say it really depends on how old your children are, and how much of a pain this would be. The younger the kids are, the harder it will be for them to not cross-contaminate foods. They forget that they would need to wash their hands after they touch gluten, if they are touching any of your stuff, even just picking up your plate for you. They might dip their knife into your jars of different spreads. They pick up a loaf of bread from the cupboard and a few crumbs drop from the edge into something of yours and contaminate it. It's suprisingly easy to mess up.

My husband is 35 and has been amazing about my gluten-free diet, and even he can't remember to wash his hands after touching gluten bread and before touching stuff that I'll need to use (cabinet/refrigerator doors, condiment bottles, etc). I'll remind him about it and five minutes later I'll see him take a bun out of the bag, and then open the fridge door with the same hand. I get sick every time we have gluten bread in the house because of CC. In fact, I'm sick right now because he toasted his burger buns on the grill on Saturday and then grilled our Sunday dinner without scrubbing the grill grate. It's not out of malice; he's wonderful about the big stuff, but forgets the little things sometimes. He feels awful about it and has self-imposed a ban on gluten in the house except for beer. (Interestingly, we're starting to suspect that he has a wheat allergy or intolerance- now that he eats almost none at home, when he eats it out he often has an adverse reaction.)

Link to comment
Share on other sites

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



Celiac.com Sponsor (A8-M):



Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,501
    • Most Online (within 30 mins)
      7,748

    fine one
    Newest Member
    fine one
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • SuzanneL
      It was tTG IGG that was flagged high. I'm not sure about the other stuff. I'm still eating my normal stuff. 
    • cristiana
      Thank you for your post, @Nedast, and welcome to the forum. It is interesting to read of your experiences. Although I've not had TMJ, from time to time I have had a bit of mild pain in my jaw, sharp stabbing pains and tingling in my face which appears to have been caused by issues with my trigeminal nerve.  I read that sometimes a damaged trigeminal nerve in coeliacs can heal after adopting a gluten free diet.  I try to keep out of cold winds or wear a scarf over my face when it is cold and windy, those conditions tend to be my 'trigger' but I do think that staying clear of gluten has helped.  Also, sleeping with a rolled up towel under my neck is a tip I picked up online, again, that seems to bring benefits. Thank you again for your input - living with this sort of pain can be very hard, so it is good to be able to share advice.
    • Julie Riordan
      I am going to France in two weeks and then to Portugal in May   Thanks for your reply 
    • Nedast
      I made an account just to reply to this topic. My story resembles yours in so many ways that it is truly amazing. I also suddenly became lactose intolerant, went a little under 10 years attributing all my symtoms to different body parts, never thinking it was something systemic until much later. I had the same mental problems - anxiety, depression, fatigue, etc. In fact, the only real difference in our story is that I was never formally diagnosed. When I discovered that my myriad symtoms, that had been continuous and worsening for years, all rapidly subsided upon cessation of consuming gluten, I immediately took it upon myself to cut gluten out of my diet completely. I live in America, and had lost my health insurance within the year prior to my discovery, so I could not get tested, and I will never willingly or knowingly consume gluten again, which I would have to do in order to get tested now that I have insurance again. But that is not the point of this reply. I also had extreme TMJ pain that began within months of getting my wisdom teeth out at - you guessed it - 17 years old. I was in and out of doctors for my various symptoms for about 5 years before I gave up, but during that time I had also kept getting reffered to different kinds of doctors that had their own, different solutions to my TMJ issue, an issue which I only recently discovered was related to my other symptoms. I began with physical therapy, and the physical therapist eventually broke down at me after many months, raising her voice at me and saying that there was nothing she could do for me. After that saga, I saw a plastic surgeon at the request of my GP, who he knew personally. This palstic surgeon began using botox injections to stop my spasming jaw muscles, and he managed to get it covered by my insurace in 2011, which was harder to do back then. This helped the pain tremendously, but did not solve the underlying problem, and I had to get repeat injections every three months. After a couple of years, this began to lose effectiveness, and I needed treatments more often than my insurance would cover. The surgeon did a scan on the joint and saw slight damage to the tissues. He then got approved by insurance to do a small surgery on the massseter (jaw) muscle - making an incision, and then splicing tissue into the muscle to stop the spasming. It worked amazingly, but about three months later it had stopped working. I was on the verge of seeing the top oral surgeon in our city, but instead of operating on me, he referred me to a unique group of dentists who focus on the TMJ and its biomechanical relationship to teeth occlusion (i.e. how the teeth fit together). This is what your dentist did, and what he did to you was boderline if not outright malpractice. There is a dental field that specializes in doing this kind of dental work, and it takes many years of extra schooling (and a lot of money invested into education) to be able to modify teeth occusion in this manner. Just based on the way you describe your dentist doing this, I can tell he was not qualified to do this to you. Dentists who are qualified and engage in this practice take many measurments of your head, mouth, teeth, etc., they take laboratory molds of your teeth, and they then make a complete, life-size model of your skull and teeth to help them guide their work on you. They then have a lab construct, and give you what is called a "bite splint." It looks and feels like a retainer, but its function is entirely different. This is essentially a literal splint for the TMJ that situates on the teeth. The splint is progressively modified once or twice per week, over several months, in order to slowly move the joint to its correct position. The muscles spasm less, stress is taken off the joint, as the joint slowly moves back into its proper position. The pain reduces each month, each week, sometimes even each day you go in for a visit. The joint has to be moved in this manner with the splint BEFORE the modification to the teeth begins. They then add to your tooth structure with small bits of composite, to keep the joint in its proper place after it has been sucessfully repositioned. Subtracting from your teeth, by grinding down bits of your natural tooth structure, is done very conservatively, if they have to do it at all. This process worked for me - after six months, my face, jaw, neck all felt normal, and I had no more pain - a feeling I had not had in a long time. It also made my face look better. I had not realized the true extent that the spasming muscles and the joint derangement had effected the shape of my face. The pain began to return after a few months, but nowhere near where it had been before. This immense reduction in pain lasted for a little over two years. The treatment still ultimately failed, but it is not their fault, and it is still the treatment that has given me the most relief to this day. Later on, I even went about three years with very, very good pain reduction, before the joint severely destabilized again. This field of dentistry is the last line treatment for TMJ issues before oral surgery on the TMJ. There aren't as many denists around who practice this anymore, and the practice is currently shrinking due to dentists opting for less espensive, additional educations in things like professional whitening, which have a broader marketability. Getting this treatment is also very expensive if not covered by insurance (in America at least). My first time was covered by insurance, second time was not, though the dentist took pity on me due to the nature of my case and charged like a quarter of usual pricing. Most cases seen by these dentists are complete successes, and the patient never has to come back again. But occasionally they get a case that is not a success, and I was one of those cases. A little over a year ago, I began seeing the second dentist who keeps my TMJ stable in this manner. The first dentist retired, and then died sadly. A shame too, because he was a truly amazing, knowledgable guy who really wanted to help people. The new dentist began to get suspicious when my joint failed to stay stable after I was finished with the bite splint and his modifications, so he did another scan on me. This is ten years after the first scan (remember, I said the surgeon saw "slight" damage to the tissue on the first scan). This new scan revealed that I now no longer have cartilage in the joint, on both sides - complete degeneration of the soft tissues and some damage to the bone. The dentist sat me down and had a talk with me after these results came in, and said that when he sees damage like this in cases like mine, that the damage to the joint is most likely autoimmune, and that, in his experinece, it is usually autoimmune. He has sent patients with cases like mine to Mayo Clinic. He said he will continue to see me as long as the treatment continues to offer me relief, but also said that I will probably have to see a dentist for this type of treatment for the rest of my life. He is not currently recommending surgery due to my young age and the fact that the treatment he provides manages my symptoms pretty well. I still see this dentist today, and probably will see this kind of dental specialist for the rest of my life, since they have helped with this issue the most. I did not inform him that I am 100% sure that I have celiac disease (due to my complete symptom remission upon gluten cessation). I didn't inform him because I thought it would be inappropriate due to not having a formal diagnosis. I was disappointed, because I had believed I had caught it BEFORE it had done permanent damage to my body. I had never suspected that my TMJ issues may be related to my other symptoms, and that the damage would end up complete and permanent. Luckily, I caught it about 6 months after my other joints started hurting, and they stopped hurting right after I went gluten free, and haven't hurt since. I of course did the necessary research after the results of the second scan, and found out that the TMJ is the most commonly involved joint in autoimmune disease of the intestines, and if mutliple joints are effected, it is usually the first one effected. This makes complete sense, since the TMJ is the most closely related joint to the intestines, and literally controls the opening that allows food passage into your intestines. I am here to tell you, that if anyone says there is no potential relationship between TMJ issues and celiac disease, they are absolutely wrong. Just google TMJ and Celiac disease, and read the scientific articles you find. Research on issues regarding the TMJ is relatively sparse, but you will find the association you're looking for validated.
    • trents
      Welcome to the forum, @SuzanneL! Which tTG was that? tTG-IGA? tTG-IGG? Were there other celiac antibody tests run from that blood draw? Was total IGA measured? By some chance were you already cutting back on gluten by the time the blood draw was taken or just not eating much? For the celiac antibody tests to be accurate a person needs to be eating about 10g of gluten daily which is about 4-6 pieces of bread.
×
×
  • Create New...