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

Cc In Microwave, Stove? Pitch Them?


F.deSales

Recommended Posts

F.deSales Rookie

Hi all.

I am trying to detox my kitchen from cross contamination. I am replacing a lot of things and I was wondering if I need to get rid of my microwave or my oven. My family has agreed to set up a mini kitchen in the basement but I want to know if that should include a new microwave and/or a stove - toaster oven. I am VERY sensitive. I have been trying to be gluten-free for one month now and I am still sick.

THANKS!!

A~


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



Celiac.com Sponsor (A8-M):



aikiducky Apprentice

Microwave and oven - are they used regularly for gluteny things? If not, a good clean should be enough. Everything you put in an oven of microwave is in some kind of container anyway, the food doesn't touch the surface, so a good clean should do the trick.

If they are regularly used for gluten foods, everyone has to be diligent about not leaving crumbs around, AND you can always cover your gluten free food that you put in there with a lid (or aluminium foil in the oven). If you can have an extra gluten free microwave in the basement that would be lovely I think. :D

Pauliina

Franceen Explorer
Microwave and oven - are they used regularly for gluteny things? If not, a good clean should be enough. Everything you put in an oven of microwave is in some kind of container anyway, the food doesn't touch the surface, so a good clean should do the trick.

If they are regularly used for gluten foods, everyone has to be diligent about not leaving crumbs around, AND you can always cover your gluten free food that you put in there with a lid (or aluminium foil in the oven). If you can have an extra gluten free microwave in the basement that would be lovely I think. :D

Pauliina

The most important new appliance would be a toaster and/or toaster oven, since the regular bread and the gluten-free bread all touch the inside of the toaster and the racks/grill and you can't immerse either in water nor clean very effectively.

I would not see a need for a new oven and microwave especially since you always have stuff in a separate dish/container and the food (hopefully) doesn't spill all over the place and not get cleaned up before the next use!

I don't even use separate dishes or pans/pots because we wash them thoroughly.

Gluten is not a vapor, it's a substance that's internal to the grain so it doesn't get into anything that doesn't touch it.

Cross contamination is more likely to occur from human handling of food. Like accidentally dropping bread crumbs into the veggies or using the same frying oil for gluten-free and gluten foods. Also droppings, crumbs on countertops, dinner tables are sources of contamination. Also touching one food without washing before touching the other kind.

I found that focusing more on human handling/washing procedures was more effective (including washing DURING cooking) than new kichen wares.

It's hard, I know. Requires re-training everyone.

Good luck and it's nice that you can have a mini-kitchen all to yourself!

Karen B. Explorer

At work, people put their food in the microwave without a cover and it pops all over the place. After being their maid for awhile and cleaning their mess, I finally just started putting a paper plate over my food to protect it from falling gluten.

I'm assuming you don't have this problem with the microwave being at home, but then I remember life with my brother in his teen years. So I thought I'd mention it. :-)

I didn't replace my oven but I did replace my pizza stone because you set food directly on a pizza stone. Hubby gave the oven a good scrub (nice Hubby!) but if gluten food is baked in a clean oven in a container and it doesn't pop inside the oven or boil over, it should be okay to share. Maybe one of the guys that share a kitchen with gluten can confirm this. My home is totally gluten-free now.

Having said that, a microwave and toaster oven would make a great place for the gluten guys to heat up mini pizza or such. You'll probably put them there for convenience later, if you don't put them there right now. I'd bet you end up with a rec room in the basement or do you have one there already?

ArtGirl Enthusiast

Are you chief cook and bottle washer in your home?

If so, it would be better to have a gluten-free kitchen, and relegate all the gluten stuff to the basement kitchenette so you're not having to constantly clean off surfaces when doing meal preparation. (I found that when there was gluten food in the kitchen, those who handled it did NOT wash their hands and were constantly touching the handles all over the kitchen - drawers, doors, faucet, etc. - even if they were careful with crumbs, but even then, they still mess up now and then.)

However, if you're not the chief cook and others are cooking/baking with gluten foods in the kitchen, then it would make sense to have your own space elsewhere.

Speaking of touching things with gluten-hands - the TV remote could be a source of contamination if you use it and then don't wash your hands before picking up something to eat.

I am so thankful that our home is gluten free - it's a lot less stressful. If my husband wants something with gluten, he goes out and eats it there. He snacks on popcorn and ice cream and other gluten-less foods at home and eats my gluten-free bread.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,245
    • Most Online (within 30 mins)
      7,748

    Kathleen weber
    Newest Member
    Kathleen weber
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      No, I would not say this at all. If you were diagnosed with celiac disease and were gluten-free for a while, you could have gone into remission. Everyone's body is different, and some celiacs may be able to get regular contamination and not end up with damaged villi and positive antibody tests, while others who ingest tiny amounts will relapse and have full blown symptoms and flattened villi.  Only a full gluten challenge would reveal where you are at this point. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      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.      
    • Pablohoyasaxa
      Great  post. The skin issue can be intolerable. I have been taking niacinamide for the past month and have improved with respect to the blistering lesions. 
    • knitty kitty
      I've found taking Niacin Vitamin B 3 in the form that causes flushing (nicotinic acid) helps immensely to clear my skin.  The flushing is harmless and goes away the longer Niacin is taken.  The flushing (vasodilation in the skin) helps the body get rid of the tTg 3 IgA antibodies that cause the blisters.  TTg 2 IgA antibodies are found in the blood and are measured in diagnostic testing for Celiac.  People with Dermatitis Herpetiformis make tTg 3 as well as tTg 2 antibodies.  Niacin Vitamin B3 in the non flushing form niacinamide also works without the flushing, but takes a bit longer.   I also avoid foods containing high levels of iodine because iodine activates the tTg 3 IgA antibodies to become more active and make more blisters.  I avoid kelp (nori, seaweed) and crustaceans,  eggs, dairy products, and iodized table salt.   Niacinamide and Nicotinic acid are water soluble and harmless.  I'd much rather take Niacin than Dapsone with scary side effects.  
    • meghanf
      We have a gluten-free household. It's the least stressful option. No one else in my family has Celiac, but they are all extremely supportive. We don't even have Play-doh for this kids.
×
×
  • Create New...