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Avoiding Cross-Contamination


kiss4candie

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kiss4candie Newbie

With school starting back soon, I am looking to avoid cross-contamination issue. I am wondering if hand sanitizing alone after school lunches will keep my daughters safe on the play ground. I just found out 2 of my daughters have Celiac disease and I am trying to inform their school. It is not very likely that they will have all students wash their hands prior to going out for recess and I was wondering if simply using hand sanitizer would do the trick. (one of my daughters is 3 - so she still puts her fingers in her mouth on a regular basis). Thanks in andvance for any suggestions or help.

 


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Greebo115 Rookie

With school starting back soon, I am looking to avoid cross-contamination issue. I am wondering if hand sanitizing alone after school lunches will keep my daughters safe on the play ground. I just found out 2 of my daughters have Celiac disease and I am trying to inform their school. It is not very likely that they will have all students wash their hands prior to going out for recess and I was wondering if simply using hand sanitizer would do the trick. (one of my daughters is 3 - so she still puts her fingers in her mouth on a regular basis). Thanks in andvance for any suggestions or help.

 

Lol, I'm over 40 and I still have to worry about the fact I put my fingers in my mouth (flaky lips, itchy face...etc)!

 

I just wanted to say that hand sanitizer in no good for getting gluten off - you need soap, water and some rubbing action for that - hand sanitizer just kills bacteria and moves the gluten around......sorry I couldn't reassure you.

cyclinglady Grand Master

My daughter's co-op preschool (parents worked as aides), required the children to wash their hands before and after eating their snacks.  Unfortunately, her elementary school never gave them time to wash their hands prior to eating lunch.  Germy gel did the trick, but she doesn't have celiac disease.  I'd request that your children have the opportunity to wash their hands in the classroom prior to lunch and recess (when they have their snacks).  It should be done in the classroom so that your children will not miss out on any recess time.  If they are sent to the bathroom, they'll probably skip the hand washing.  Kids hate to miss playtime!

Jmwilli Newbie

I am new to this forum. My 5 yr old daughter was diagnosed at age 4 1/2 based on positive bloodwork as well as a positive biopsy. I am wondering about these same issues as well. She will be starting Kindergarten in a couple weeks and am anxious on how well informed the school and staff is about Celiac. They did mention that they would comply with whatever I needed them to do to keep her from cc, I'm just not sure what the best answer is. Does anyone have any thoughts about hand wipes? I feel like if she washes her hands in a sink prior to eating then what happens from the bathroom sink to the lunchroom? This way if she touches the table after gluten has been on it, hopefully she'll wipe it with a wet wipe.

  • 3 weeks later...
ImaMiriam Apprentice

This is such a complicated issue. My daughter was diagnosed in April, and she's almost 12. I'm very concerned about how she will fare once she returns to school. She was regularly feeling ill the past 2 years and stopped eating as much lunch while at school. Now that we know she has to avoid gluten, we have at least made some progress.

However, it's one thing for her to be safe at home, and another for her to be safe at school. She understands the need to avoid gluten as she suffers terribly when she eats it. However, like most other children, she wants to fit it....

 

Any suggestions are greatly welcomed!

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    • trents
      Okay, Lori, we can agree on the term "gluten-like". My concern here is that you and other celiacs who do experience celiac reactions to other grains besides wheat, barley and rye are trying to make this normative for the whole celiac community when it isn't. And using the term "gluten" to refer to these other grain proteins is going to be confusing to new celiacs trying to figure out what grains they actually do need to avoid and which they don't. Your experience is not normative so please don't proselytize as if it were.
    • Levi
      When I was first Dg’d I researched like mad. One thing I remember from then, which may have changed with advancement in medical science, is that Coeliac is a first generation disease which means either you or your husband need be Coeliac for your daughter to have inherited it. Far as I know, and I’m not a scientist just a victim, the amount of gluten (wheat, rye, or barley) one consumes does not cause a person to contract Coeliac Disease. So if neither of you as her biological parents have Coeliac then your daughter cannot pass any blame should she contract this horrific disease.     It’s humbling, and sometimes I believe GOD allows such as these autoimmune diseases for those who need it most. 
    • Lori Lavell
      The body reacts to all grain proteins in all grains from my observation. Call it Gluten, Gliadin, which is what they test for commonly, however, I am Celiac and react with dermatitis herpetiformis to corn and the glutenous protein in it is called Zein. They only test for Gliadin. Testing needs to be updated in my opinion. It only take a small parts per million to continuously create systemic inflammation. This is not productive to healing and all grains contain some for gluten like substance. It's called Molecular Mimicry.
    • Scott Adams
      Thank you for sharing your perspective. It's true that many grains contain proteins that are technically classified as "glutens" (like zein in corn and orzenin in rice), but it's important to clarify that these proteins are not the same as the gluten found in wheat, barley, and rye, which contains gliadin and glutenin. These specific proteins are the ones that trigger an autoimmune response in people with celiac disease. For individuals with celiac disease, the primary concern is avoiding gluten from wheat, barley, and rye, as these are the grains scientifically proven to cause damage to the small intestine. While some people with celiac disease or non-celiac gluten sensitivity may also react to other grains, this is not universal and varies from person to person. For most people with celiac disease, grains like corn and rice are considered safe and are widely recommended as part of a gluten-free diet. That said, you raise an important point about systemic inflammation and individual tolerance. Some people may indeed have sensitivities to other grains or find that eliminating additional grains helps them feel better. However, it’s crucial to differentiate between celiac disease, which requires strict avoidance of wheat, barley, and rye, and other conditions or sensitivities that may involve broader dietary restrictions.
    • trents
      I disagree, Lori. Gluten is a particular protein, not a category of proteins. It is found in wheat, barley and rye. Other cereal grains have proteins that resemble gluten to one degree or another but are not gluten. Gluten is gluten. Avenin is avenin. But yes, it is true, that informally speaking, some have used the term "gluten" to refer to the proteins found in these other cereal grains. It's like the term "kleenex" has come to refer to all facial tissues.
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