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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 FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) 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 Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.
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Cross Contamination
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4 posts in this topic

I am working as a waitress right now, and I am so careful with food. I never eat while I am working and I never have my hands near my face. However, I feel like I am getting cross contamination from some where and wondering if it could be from there. I do not live in a completely gluten free home, but I feel like I am being careful at home as well. I have my own seperate toaster oven and my own cubbbord. Any advice on what I may be doing wrong? Thanks

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I am working as a waitress right now, and I am so careful with food. I never eat while I am working and I never have my hands near my face. However, I feel like I am getting cross contamination from some where and wondering if it could be from there. I do not live in a completely gluten free home, but I feel like I am being careful at home as well. I have my own seperate toaster oven and my own cubbbord. Any advice on what I may be doing wrong? Thanks

I am having my own kitchen supplies myself to prevent cross contamination. Much of our pans have scratched nonstick coatings so I cant use them. I cant use the same silverware unless i wash it off because it sits in a container full of bread crumbs. Sometimesi wonder whether it could be getting in the air, being inhaled and then swallowed. Evidently there is nothing to prove that risk though.

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I am working as a waitress right now, and I am so careful with food. I never eat while I am working and I never have my hands near my face. However, I feel like I am getting cross contamination from some where and wondering if it could be from there. I do not live in a completely gluten free home, but I feel like I am being careful at home as well. I have my own seperate toaster oven and my own

cubbbord. Any advice on what I may be doing wrong?

Thanks

Some members here have difficulty with airborn flour, which of course can get all over everything. If the restaurant at which you work uses it for baking or for creating a nonstick coating, there may not be much you can do to avoid it. I've always felt bad for gluten intolerantsnin the food industry, because gluten is everywhere. I know I felt terrible when I was working as a Barista in a bakery, but I had other health issues going on and this was long before I had any kind of formal diagnosis for anything.

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I am working as a waitress right now, and I am so careful with food. I never eat while I am working and I never have my hands near my face. However, I feel like I am getting cross contamination from some where and wondering if it could be from there. I do not live in a completely gluten free home, but I feel like I am being careful at home as well. I have my own seperate toaster oven and my own cubbbord. Any advice on what I may be doing wrong? Thanks

If you never eat while you are working, I'd personally focus on home first. If I lived in a kitchen with gluten I would have separate condiments and a separate cutting board as well as the toaster. If someone gets breadcrumbs in the mayo, you're CC'd. Also is anyone using wheat flour in the kitchen at home? It gets in the air and goes everywhere. If someone bakes with flour and you cook your gluten-free meal shortly afterwards it probably isn't gluten-free.

Also check your toothpaste and lipstick. Rarely board members have gotten CC'd from gluten pet food. For example, you might fill the dog bowl or give the dog a treat and don't think to wash your hands. Also beware gluteny kisses from a spouse or boyfriend/girlfriend.

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