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Cross-contamination

Tony'sMom

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Tony'sMom Rookie
Tony'sMom
Posted

I've been doing a lot of reading in the last couple of months and seem to be getting some conflicting info. Some sources say that a little contamination isn't harmful while others are adamant that it is harmful. I try to be very careful with my son's food- he has his own butter, pb, jelly, etc. But I worry that he might be getting gluten via cc and I wouldn't know. He doesn't present with many GI issues and doesn't seem to have the typical reaction.

What do you do to prevent cross contamination?

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TCA Contributor
TCA
Posted
I've been doing a lot of reading in the last couple of months and seem to be getting some conflicting info. Some sources say that a little contamination isn't harmful while others are adamant that it is harmful. I try to be very careful with my son's food- he has his own butter, pb, jelly, etc. But I worry that he might be getting gluten via cc and I wouldn't know. He doesn't present with many GI issues and doesn't seem to have the typical reaction.

What do you do to prevent cross contamination?

We started off tyring to have seperate containers and such, but thought my son was still getting gluten, so we just have a gluten-free house now. It's so much less stress on me. We have a few gluten snacks that don't crumble stashed away for company, but nothing that is easy cc.

skipper30 Enthusiast
skipper30
Posted

I was so glad to see this posted. I was just in the kitchen cleaning and wondering if we are doing enough in the "avoiding cc" area. Our toaster over sits in the corner and hasn't even been opened since our son's dx. Mainly beacuse we are in such a SMALL house right now until our new one is finished. I deam of the day that I have room to prepare ANYTHING!!

We are not a totally gluten-free house and I have really been thinking about it lately and I think that we may go there. My husband and I were tested about a week ago and are waiting for results...the oldest presents some symptoms..TOTALLY different that our celiac, but they do make me wonder. The 2 year old doesn't eat hardly anything with gluten anyway...so really it would be an easy switch...except for me...husband is way better about trying new things than I am.

I realize that this probably didn't help at all...except to say....I understand where you are coming from and I am struggling too!! :blink:

Smunkeemom Enthusiast
Smunkeemom
Posted

Our kitchen is 90% gluten free, but before it was I tried to think of gluten as poison, so I would wash my hands and my kitchen the same way I would if there were arsnic loose in there.

gluten-free community foods (PB jelly mayo, butter ect. )

dedicated toaster

dedicated kitchen counters ect.

like I said we are almost 100% gluten free now, will be within the next month or so.

Katie O'Rourke Rookie
Katie O'Rourke
Posted

Me and my Dad are both coeliac, but my mum and sisters are not, and both my sisters are veggie, so going gluten-free is not really practical. We have designated gluten-free toaster, gluten-free butter dish and also gluten-free jars like jam and peanut butter. We do not have a designated worktop - I always just use chopping board or a plate instead, as its just easier, and my sisters do tend to leave crumbs everywhere. Also when using things like the grill, I always get a new piece of foil to put down just to ensure its safe.

I know that probably doesnt help much, but I guess you were just wondering what everyone does. Good luck to you with eliminating cc anyway :)

Ever want to talk, please feel free to email: katie_orourke_11@hotmail.com

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