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

Cross Contamination

mamaloca2

Recommended Posts

mamaloca2 Apprentice
mamaloca2
Posted

I am new to all of this. I self-diagnosed about a month ago and I have been getting progressively better but not completely. I have occasional bouts of diarrhea which I didn't have before, and my cracked lips will almost completely heal and then get worse again for a couple days. I am pretty sure I am getting gluttened by not sure how. I try to use separate peanut butter jars, ect...but don't have separate pots and pans. Do I really need to go to that length? You would think the heat would destroy any leftover gluten protein...but I don't know. I guess what I'm asking is, could my diarrhea and persistent dry lips be a sign I am not completely gluten free, or could something else be the cause? I have heard people talk about casin sensitivity also. How do you know if you have a problem with that?

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

Celiac.com Sponsor (A8-M):


Nantzie Collaborator
Nantzie
Posted

Yes, you need seperate pots and pans. If you have stainless steel ones, you should be able to clean them very, very, VERY well and use them. You also need a new cutting board, new wooden spoons if you use them, sometimes new plastic utensils and plates if they're really scratched up, a new strainer, etc.

Heat does not kill gluten. It is not a living thing, so can't be killed. Gluten is a protein, not a bacteria or virus. Imagine you were allergic to strawberries for example. You could cook them for hours and they wouldn't change - they'd still be strawberries.

Gluten is also very sticky (remember making paste out of flour and water as a kid?) and will stick into every little scratch and crevice it can.

The way someone explained it to me when I first started was to think of it like raw chicken. We all know about raw chicken and cross contamination. Anything the chicken touches and anything you touch with chickeny fingers has to be washed. Just think of gluten the same way.

Other things you need to check are your personal care products. Shampoos, haircare products, lotions, makeup, lip balm, nail polish.

Also, if your husband or boyfriend eats gluten or drinks beer, you will get glutened by kissing. If he brushes his teeth really well it's fine, and if it's been a few hours it's fine. My husband sometimes has gluten for lunch, but by the time he gets home from work it's been long enough that I don't make him go brush his teeth. :)

Hope that helps. Don't worry. You'll get the hang of it.

I'm glad you're feeling better.

Nancy

jambo massive Apprentice
jambo massive
Posted
Yes, you need seperate pots and pans. If you have stainless steel ones, you should be able to clean them very, very, VERY well and use them. You also need a new cutting board, new wooden spoons if you use them, sometimes new plastic utensils and plates if they're really scratched up, a new strainer, etc.

Heat does not kill gluten. It is not a living thing, so can't be killed. Gluten is a protein, not a bacteria or virus. Imagine you were allergic to strawberries for example. You could cook them for hours and they wouldn't change - they'd still be strawberries.

Gluten is also very sticky (remember making paste out of flour and water as a kid?) and will stick into every little scratch and crevice it can.

The way someone explained it to me when I first started was to think of it like raw chicken. We all know about raw chicken and cross contamination. Anything the chicken touches and anything you touch with chickeny fingers has to be washed. Just think of gluten the same way.

Other things you need to check are your personal care products. Shampoos, haircare products, lotions, makeup, lip balm, nail polish.

Also, if your husband or boyfriend eats gluten or drinks beer, you will get glutened by kissing. If he brushes his teeth really well it's fine, and if it's been a few hours it's fine. My husband sometimes has gluten for lunch, but by the time he gets home from work it's been long enough that I don't make him go brush his teeth. :)

Hope that helps. Don't worry. You'll get the hang of it.

I'm glad you're feeling better.

Nancy

oh my god just read your advice i never knew cross contam was that bad, is that just for people that get really bad symptems or everybody??

nikki-uk Enthusiast
nikki-uk
Posted
oh my god just read your advice i never knew cross contam was that bad, is that just for people that get really bad symptems or everybody??

Afraid it is for all coeliacs !

Oh - and a separate toaster IS A MUST!!

Nantzie Collaborator
Nantzie
Posted

Yep. Everybody as far as I've ever seen. I don't even have official celiac (borderline blood test, negative biopsy) and I have to be very careful about all that stuff.

There are people who choose not to guard against second-hand gluten (cross contamination), but they usually have never tried it. I would compare it to getting a really bad flu (life during undiagnosis), then there's that day where you start feeling better and aren't throwing up and in the bathroom all the time (stopping eating obvious gluten) and can go to work. But then theres that week or so where you're still not feeling right, tired, sneezy, coughy, can't sleep well.

Just stopping at not eating the obvious gluten is like living your life in the time after the flu where you're still sick. But calling it healthy. Yes, it's way better than the worst of the flu, but you're still sick.

If you've got a diagnosis in hand and you KNOW for sure your villi are trashed, it's especially important to guard against second-hand gluten because your intestines won't heal if you're getting gluten. Even in minute amounts.

If you're self-diagnosed like so many people here are, and you're not sure if the damage was just not caught by the tests (very common), or you may have one of the other forms of gluten problems that doesn't create villi damage, in my opinion, you STILL should guard against all cross contamination.

Like I mentioned, I was self-diagnosed and had negative tests. But I had almost all of the lovely classic celiac symptoms, as well as neurological symptoms to the point I could barely walk and daily headaches. I was pretty much house-bound.

At first, I figured since my tests came back negative, I wouldn't have to worry about second-hand gluten, but I have found that the opposite is the case. I'm just as sensitive to it as someone with an official diagnosis.

That's why I always encourage people, even if they're not sure or don't believe it could be a problem, to at least TRY it. It's really something that you have to experience on your own.

To be honest, when I was first learning, I figured there were some people who were very sensitive, but that most people were just being paranoid. Little did I know... :lol: If I hadn't tried it for myself, I don't think I ever would have believed it.

Nancy

connole1056 Rookie
connole1056
Posted

I disagree completely about using separate pans! I use a separate strainer/colander, but not pots and pans. Washing them well after using them with foods with gluten is all that is needed. It is weird to see the responses saying to get different pans beause NO ONE in the support groups where I live recommend that.

I do use different toasters for gluten-free and non-gluten-free foods though because it is very difficult to get every crumb out of a toaster. However, I do know some people who use a toaster oven instead of a toaster because clening the rack of the oven well is simple. I also use two bread makers for gluten-free and non-gluten-free foods. Basically, I think anything with small, hard to clean crevices may harbor gluten after being washed. Other than that it is fine to use the same pans. Obviously you shouldn't be taking the same utensils from pan to pan while cooking gluten-free and non-gluten-free food at the same time.

I do want to mention that if you think you actually do have celiac disease you should get a biopsy to know for sure. You could feel better going gluten-free, but what if you have a different condition that is not diagnosed and you do not know it because you are assuming it is celiac disease? You could be missing detection and treatment of something else.I advise you to get a biopsy to be safe. Then you will know the true story and whether or not you need to investigate further. There are many people on these boards who are self-diagnosed and do feel better after going gluten-free but I worry they may have another condition they do not know about. I know they feel they have made the correct diagnosis, but I would not trust anything but a biopsy. Plus this diet is SO restrictive and expensive I think it is ridiculous to follow it if you do not have to.

Also, you mentioned you have been following the diet for only one month. Some people do take a long time to be completely symptom free. Some lucky people see results almost immediately, but you may not be one of those people. So I advise you to get a proper diagnosis and then go from there. And GOOD LUCK!!

blueeyedmanda Community Regular
blueeyedmanda
Posted
I disagree completely about using separate pans! I use a separate strainer/colander, but not pots and pans. Washing them well after using them with foods with gluten is all that is needed. It is weird to see the responses saying to get different pans beause NO ONE in the support groups where I live recommend that.

I do use different toasters for gluten-free and non-gluten-free foods though because it is very difficult to get every crumb out of a toaster. However, I do know some people who use a toaster oven instead of a toaster because clening the rack of the oven well is simple. I also use two bread makers for gluten-free and non-gluten-free foods. Basically, I think anything with small, hard to clean crevices may harbor gluten after being washed. Other than that it is fine to use the same pans. Obviously you shouldn't be taking the same utensils from pan to pan while cooking gluten-free and non-gluten-free food at the same time.

I do want to mention that if you think you actually do have celiac disease you should get a biopsy to know for sure. You could feel better going gluten-free, but what if you have a different condition that is not diagnosed and you do not know it because you are assuming it is celiac disease? You could be missing detection and treatment of something else.I advise you to get a biopsy to be safe. Then you will know the true story and whether or not you need to investigate further. There are many people on these boards who are self-diagnosed and do feel better after going gluten-free but I worry they may have another condition they do not know about. I know they feel they have made the correct diagnosis, but I would not trust anything but a biopsy. Plus this diet is SO restrictive and expensive I think it is ridiculous to follow it if you do not have to.

Also, you mentioned you have been following the diet for only one month. Some people do take a long time to be completely symptom free. Some lucky people see results almost immediately, but you may not be one of those people. So I advise you to get a proper diagnosis and then go from there. And GOOD LUCK!!

That's odd, my support group spoke very highly about seperate pots, pans, and other kitchen items.

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

Celiac.com Sponsor (A8-M):


nikki-uk Enthusiast
nikki-uk
Posted
I disagree completely about using separate pans! I use a separate strainer/colander, but not pots and pans. Washing them well after using them with foods with gluten is all that is needed.

Yep, I do think it depends on your type of equipment.

My pots and pans are stainless steel - I hand wash them and then put them in the dishwasher & my 2 coeliacs have never had any problems.

Whereas plastic containers used in the microwave tend to get scratched and (IMO) could 'hold onto' gluten so my coeliacs use pyrex for that.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Scott Adams
      - Scott Adams replied to Jmartes71's topic in Dermatitis Herpetiformis
      1

      Natural remedies

      While it's always important to approach internal use of essential oils with caution and ideally under the guidance of a qualified professional, your experience highlights the potential of complementary approaches when traditional medicine falls short. Many in the community are also interested in the intersection of natural wellness and gluten-free living...
    2. Scott Adams
      - Scott Adams replied to miguel54b's topic in Related Issues & Disorders
      1

      Gluten and short-term memory.

      It's interesting how a single, clear moment—like struggling during a game—can suddenly connect all the dots and reveal the hidden impact of gluten exposure. Your experience with short-term memory fog is a very real and documented symptom for many individuals with gluten sensitivity, often occurring alongside the other issues you mentioned like mood disturbances, sl...
    3. Scott Adams
      - Scott Adams replied to Suze046's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Reintroduction of Gluten

      Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS. What you're describing is a very common and frustrating experience when reintroducing gluten after a period of avoidance, and your timeline is perfectly c...
    4. Scott Adams
      - Scott Adams replied to Rejoicephd's topic in Coping with Celiac Disease
      2

      Draft gluten-free ciders… can they be trusted ?

      Your suspicion is almost certainly correct, and you are wise to be cautious. Draft cider is a very common and often overlooked source of cross-contact because the same tap lines are frequently used for both beer and cider; unless a bar has a dedicated line for gluten-free beverages, which is rare, the cider will run through tubing that has previously contained...
    5. Scott Adams
      - Scott Adams replied to Mykidzz3's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      High Cost of Gluten-Free Foods

      Your post really highlights the financial and emotional struggle so many families face. You are not alone in feeling frustrated by the high cost of gluten-free specialty items and the frustrating waste when your daughter can't tolerate them. A great place to start is by focusing on naturally gluten-free whole foods that are often more affordable and...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,367
    • Most Online (within 30 mins)
      7,748
    Brianman
    Newest Member
    Brianman
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Natural remedies

      By Scott Adams · Posted

      While it's always important to approach internal use of essential oils with caution and ideally under the guidance of a qualified professional, your experience highlights the potential of complementary approaches when traditional medicine falls short. Many in the community are also interested in the intersection of natural wellness and gluten-free living, particularly for managing systemic inflammation and its various symptoms, so sharing your story is valuable. Your observation that it may also be helping with bloating is fascinating, as that could point to an overall reduction in inflammation. Thank you for sharing what is working for you!
    • Scott Adams
      Gluten and short-term memory.

      By Scott Adams · Posted

      It's interesting how a single, clear moment—like struggling during a game—can suddenly connect all the dots and reveal the hidden impact of gluten exposure. Your experience with short-term memory fog is a very real and documented symptom for many individuals with gluten sensitivity, often occurring alongside the other issues you mentioned like mood disturbances, sleep disruption, and digestive irregularity. It's a frustrating and often invisible effect that can make you feel unlike yourself, so that moment of clarity, though born from a tough dominoes match, is actually a powerful piece of self-knowledge. Identifying a specific culprit like that steak strip is a huge win, as it arms you with the information needed to avoid similar pitfalls in the future and protect your cognitive clarity. You are definitely not alone in experiencing this particular set of neurological and physical symptoms; it's a strong reminder of gluten's profound impact on the entire body, not just the digestive system. Supplementation may help you as well.  The most common nutrient deficiencies associated with celiac disease that may lead to testing for the condition include iron, vitamin D, folate (vitamin B9), vitamin B12, calcium, zinc, and magnesium.  Unfortunately many doctors, including my own doctor at the time, don't do extensive follow up testing for a broad range of nutrient deficiencies, nor recommend that those just diagnosed with celiac disease take a broad spectrum vitamin/mineral supplement, which would greatly benefit most, if not all, newly diagnosed celiacs. Because of this it took me decades to overcome a few long-standing issues I had that were associated with gluten ataxia, for example numbness and tingling in my feet, and muscle knots--especially in my shoulders an neck. Only long term extensive supplementation has helped me to resolve these issues.      
    • Scott Adams
      Reintroduction of Gluten

      By Scott Adams · Posted

      Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS. What you're describing is a very common and frustrating experience when reintroducing gluten after a period of avoidance, and your timeline is perfectly consistent with a non-celiac gluten sensitivity. While a celiac reaction can be more immediate, a sensitivity reaction is often delayed, sometimes taking several days to manifest as your body's inflammatory response builds up; the fact that your symptoms returned a few days after reintroduction is a strong indicator that gluten is indeed the culprit, not a coincidence. Your doctor's advice to reintroduce it was necessary to confirm the diagnosis, as the initial negative celiac test and subsequent improvement on a gluten-free diet pointed strongly towards sensitivity. Many in this community have gone through this exact same process of elimination and challenging, and it's wise to reintroduce gently as you did. Given your clear reaction, the best course of action is likely to resume a strict gluten-free diet, as managing a sensitivity is the primary way to control those debilitating symptoms and allow your body to heal fully.
    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      Your suspicion is almost certainly correct, and you are wise to be cautious. Draft cider is a very common and often overlooked source of cross-contact because the same tap lines are frequently used for both beer and cider; unless a bar has a dedicated line for gluten-free beverages, which is rare, the cider will run through tubing that has previously contained gluten-containing beer, contaminating your drink. The fact that you didn't react at a clean brewery suggests they may have had more meticulous practices or separate lines, but this is the exception, not the rule. Many in the community have had identical experiences, leading them to strictly avoid draft cider and opt for bottled or canned versions, which are poured directly from their sealed container and bypass the contaminated tap system entirely. Switching to bottles or cans is the safest strategy, and your plan to do so is a smart move to protect your health. PS - here are some articles on the topic:    
    • Scott Adams
      High Cost of Gluten-Free Foods

      By Scott Adams · Posted

      Your post really highlights the financial and emotional struggle so many families face. You are not alone in feeling frustrated by the high cost of gluten-free specialty items and the frustrating waste when your daughter can't tolerate them. A great place to start is by focusing on naturally gluten-free whole foods that are often more affordable and less processed, like rice, potatoes, beans, lentils, corn, eggs, and frozen fruits and vegetables—these are nutritional powerhouses that can form the basis of her meals. For the specialty items like bread and pasta, see if your local stores carry smaller, single-serving packages or allow returns if a product causes a reaction, as some companies understand this challenge. Regarding vitamins, that is an excellent next step; please ask her doctor to prescribe a high-quality gluten-free multivitamin, as insurance will often cover prescribed vitamins, making them much more affordable. Finally, connecting with a local celiac support group online can be a treasure trove of location-specific advice for finding the best and most affordable products in your area, saving you both time and money on the trial-and-error process. 
×
×
  • Create New...