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:
    Support Our Content
    eNewsletter
    Donate

Making food - sandwiches

Voltage

By Voltage
in Super Sensitive People

 Share

Recommended Posts

Voltage Explorer
Voltage
Posted

Hello was just wondering if other people are making sandwiches is it even possible for the crumbs to land on any towells that i would then use to wash my stuff with? do i need to replace these towells or om i overthinking this.

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

Celiac.com Sponsor (A8-M):


knitty kitty Grand Master
knitty kitty
Posted

It's possible.  People can be so messy and get crumbs everywhere! 

If the towel is dry, I would think giving it a good shake outside would get most crumbs off.  If the towel is damp or wet, more crumbs might stick to it, so I would throw that towel in the laundry and give it a good wash.  

You're doing so well.  You are impeccable about cross contamination.  Your body is healing and getting stronger. 

You are succeeding!

Doing a happy dance!  

Scott Adams Grand Master
Scott Adams
Posted

In general you may be over thinking some of the things you have brought up here and in your past posts, but I understand the concern, especially if you are very sensitive.

  • Scott Adams changed the title to Making food - sandwiches

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
 Share
Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      129,092
    • Most Online (within 30 mins)
      7,748
    Angie1017
    Newest Member
    Angie1017
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.2k
    • Total Posts
      71.4k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Bebygirl01
      Not Just Wheat, Barley and Rye Glutens that make us sick

      By Bebygirl01 · Posted

      corn: It is the second most commonly genetically modified food on the planet (soy is #1) Genetic modification of foods continues to kill animals in scientific studies. It is an incomplete protein. It is difficult for humans to digest (ever see corn in your stool?) It is high in calories and low in nutrient value It is a new food to the human genome. It is being used as a staple food for our cattle, fish, chicken, and cars. Cows and fish are not designed to eat grain. (Have you ever seen a fish jump out of a lake into a corn field for supper?) When animals eat corn as a staple they have shorter life spans. Corn fed beef is linked to heart disease, diabetes, cancer, and obesity. Grass fed beef is not. Fructose derived from corn is toxic to the liver and contributes to severe health issues. Corn syrup has mercury in it. The list can go on and on and on… Many consumers bow to the alter of “Gluten Free” packaged foods as if the label is a safety net. “Gluten Free” on the package does not mean that the food is healthy. Do not deny yourself the God given right to be healthy.
    • Bebygirl01
      Not Just Wheat, Barley and Rye Glutens that make us sick

      By Bebygirl01 · Posted

      Corn Gluten vs. Wheat Gluten: Corn gluten (zein) is different from wheat gluten (gliadin), but both are types of gluten.  Inflammatory Response: Some celiac patients have shown an inflammatory response after consuming corn.  Cross-Reactivity: Corn can mimic gluten in sensitive individuals, potentially triggering immune responses similar to those caused by gluten.  Individual Sensitivity: Many individuals with celiac disease or gluten intolerance find that they can't tolerate corn gluten, even though they avoid wheat, barley, and rye.  Nonresponsive Celiac: Some individuals with celiac disease don't respond well to a gluten-free diet, and this may be due to gluten contamination or other factors, including reactions to corn gluten.  Corn Derivatives: Even processed corn products like high-fructose corn syrup or corn oil may cause issues in sensitive individuals. 
    • Scott Adams
      Home-made kefir

      By Scott Adams · Posted

      Welcome to the gluten-free journey! It’s great that you’re exploring ferments like kefir—they can be a wonderful support for gut health, especially when navigating celiac or gluten sensitivity. Kefir is rich in probiotics, and many people find it soothing during gut healing. It’s great that you’re already thinking about making sauerkraut and kimchi too—those are fantastic next steps! And that’s incredibly generous of you to offer kefir grains; I’m sure there are folks in NYC who would love to start their own batch. Keep sharing and exploring—you’re off to a great start!
    • DebD5
      How many people here are aware that there are 9 types of gluten that Celiacs should be aware of?

      By DebD5 · Posted

      Can you explain mushroom tinctures to me?
    • Tyoung
      Bile reflux with celiac

      By Tyoung · Posted

      Hey! How is your daughter doing now? I am dealing with very similar issues! All started after going gluten free after being diagnosed with celiacs 
×
×
  • Create New...