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Is this safe for someone with celiac disease?

Dora77
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Dora77 Rookie
Dora77
Posted

When cooking pizza, first a regular (gluten-containing) pizza is baked in the oven. Before the gluten-free pizza goes in, the oven is wiped down with a cloth soaked in vinegar oil. Is this method safe for avoiding cross-contamination?

Similarly, if gluten-containing bread is heated in a pan, and before gluten-free food is cooked, the pan is wiped with vinegar and oil—would this be safe for someone with celiac disease?

I’m asymptomatic, so I can’t tell if I’ve been exposed to gluten, but I’m worried about the potential risk of malabsorption or long-term damage. Would everyone with celiac disease be affected by such small traces of gluten, or could this method be acceptable?

Also I don't eat out anymore due to potential cross contamination. The only thing that could gluten me is the things I mentioned above and that my family is not completely glutenfree. Also I eat spices like pepper which say "could contain traces of gluten" (I live in Germany). Even if they contain traces of gluten, do you think it wold be more than 20mg or be enough to cause damage?

I mainly eat glutenfree, my only risk is cross contamination. Do you think it could still cause damage to my small intestine leading to malabsorption? (my only worry as I never had symptoms even if I ate gluten).

My blood tests for tTG-IgA (I get tested yearly) are negative, but I heard those are not reliable as it could be that they are only high if you ate lots of gluten.

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RMJ Mentor
RMJ
Posted
3 hours ago, Dora77 said:

I’m asymptomatic, so I can’t tell if I’ve been exposed to gluten, but I’m worried about the potential risk of malabsorption or long-term damage. Would everyone with celiac disease be affected by such small traces of gluten, or could this method be acceptable?


My blood tests for tTG-IgA (I get tested yearly) are negative, but I heard those are not reliable as it could be that they are only high if you ate lots of gluten.

I am also asymptomatic. Not everyone with celiac disease reacts the same way to the same amount of gluten, so it is impossible to say for you whether or not such small traces of gluten would be safe.  

I am tested for tTG-IgA and DGP IgA and IgG annually.  My DGP IgA went up once when I was using a certain brand of supposedly gluten free flour, it went back to normal when I stopped using that flour.  My TTG- IgA did not go up at that time.

Is it the cooking surface that is wiped with vinegar and oil? I would not be comfortable with that.  I would want any surface touching my gluten free food to be scrubbed with soap and water.

 

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