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Need a separate area to dry pots/pans?


deesgustang

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deesgustang Newbie

I live in a house of 5 gluten eaters and then me, celiac sally. I have my own pots, pans, cutting boards, and share plates and silverware. I always wash my pots/pans/cutting boards by hand, but then feel weird putting them in the same drying rack as the gluten cutting boards and pots and pans. I'm pretty sensitive, and just went a whole semester at college sharing pots and pans with my gluten roommate, and wasn't getting better, I was sick all the time. Tried to explain to my mom that I'm trying something new to see if it help (my own cookware) and she tells me I'm being crazy. Yelled at me this morning for not putting my cutting board in the drying rack with the gluten cutting board. Only reason I didn't want to dry them together - cutting boards are a huge source of cross contamination. I don't know what to do, my mom won't listen to what I need as her only sick kid. Thankfully, as soon as I told my dad what was happening, he went out and bought me my own pots, pans, knives, he's very supportive :)


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trents Grand Master

dee, first of all, let me assure you that you are not alone in dealing with the frustrations of sharing life with celiac skeptics. Many in this forum community face that same barrier to guarding their health as diligently as they would like. And it's a situation that not only has a physical health dimension but a relational one as well. There is no easy answer to it as long as you live in the same house with celiac skeptics. It requires patience and education. But I would also encourage you to look at other issues that have nothing to do with cross contamination, such as SIBO and other food allergies/intolerances that may have developed over time. It is more common than not for Celiacs to develop other gut problems and food allergies/intolerances because of "leaky gut" syndrome. Are you familiar with that?

Scott Adams Grand Master

I would just dry them with my own clean dish towels, then put them away...obviously others should not borrow and use them. 

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    • Scott Adams
      I believe I've seen them at Costco still in the shells (in the frozen seafood area), which might be a safe way to go.
    • Scott Adams
      A dedicated rack is a great idea if everyone in the house understands and supports the idea, and just to clarify, I didn't recommend just wiping the rack down, but washing it well in soap and hot water.
    • S V
      Thanks, I appreciate you getting back to me.  Sometimes the retailers don't have content info on products they sell and they have rewrapped them with no ingredients list. Guess I'll stick to prepackaged medalions with all the info. 
    • ShariW
      I find that I sometimes have symptoms due to cross-contact with foods that *might* be contaminated in the processing. 100% gluten-free certification is something I look for in every processed food I consume. 
    • ShariW
      I would not be comfortable with just wiping down the rack after a gluten-containing food was cooked on it. When I cook pizza in the oven, my gluten-free pizza goes on the top rack - nothing else is ever placed directly on that top rack, gluten or not. Contact with minute traces of gluten cause me symptoms within a few hours. If I heat a gluten-free roll in my toaster oven, I place it on a small bit of foil so that it does not directly contact the rack that *might* have traces of gluten on it. 
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