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
      130,575
    • Most Online (within 30 mins)
      7,748

    Ahorne
    Newest Member
    Ahorne
    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

    • Rejoicephd
      Thank you very much @trents! This is super helpful. The only time I wasn’t sick after my diagnosis was when I was ordering and eating certified gluten-free meals from a company. I did that for a few months right after being diagnosed and then I started to try to figure it out how to cool and eat gluten-free meals myself. I think I’m probably getting low levels of gluten exposure and maybe that’s what’s making me ill. Possibly other things also not helping the situation (like dairy). Anyway this gives me something to focus on to see if it helps. So thanks for that!
    • trents
      Welcome to the celiac.com, @Rejoicephd! 1. "Gluten Free" does not equate to "contains no gluten". According to FDA advertising regulations, it means it cannot contain more than 20ppm of gluten. This is a good standard for most in the celiac community but not good enough for those on the sensitive end of the spectrum. If you find the "Certified Gluten Free" symbol on a package that is even better, indicating that there is no more than 10ppm of gluten.  2. When you are choosing "gluten free" items from a restaurant, realize that it only means gluten is not an intentional ingredient. It does not rule out CC (Cross Contamination) caused by those cooking and preparing the food back in the kitchen who may be cooking it on the same surfaces or in the same pots/pans as they are gluten containing food items and handling it with the same utensils they are handling gluten-containing food. 3. About 8% of celiacs react to the protein avenin in oats as they do the protein gluten in wheat/barley/rye. In addition, some cultivars of oats actually contain the protein gluten. Many celiacs also react to the protein casein in dairy products as they do gluten or they are lactose intolerant. Eggs, soy and corn are also common "cross reactors" in the celiac community but oats and dairy are the most common.
    • Rejoicephd
      Hi everyone! I was diagnosed with celiac a year ago (they confirmed it on endoscopy following a positive TTG antibody and positive genetic test). I thought the gluten free diet thing wasn’t going to be that hard of an adjustment, but man was I wrong. I’m a year in and still having issues in terms of accidentally glutening myself and getting super sick (I’m starting to think I need to just bring my own food everywhere I go). And also even when I am eating foods that say they are gluten free, I’m still dealing with an upset stomach often. My GI doc said I should avoid dairy as well, and the internal medicine doc said my gut microbiome might be messed up from all of this. I’m just looking for some answers/ideas/tips on what additional things I can do to feel better. Do you all do avoid additional categories of foods beyond just gluten to help alleviate symptoms? Thanks! 
    • trents
      If your total IGA is low then the values for the other IGA tests cannot be trusted. They will be depressed. Celiacs who have the DQ2 gene typically are on the more sensitive side as opposed to those who only have the DQ8. But keep in mind that having either or both of those genes does not equate to having celiac disease as 40% of the general population have one or the other and only about 1% of the general population develops active celiac disease. Genetic typing can be used for ruling it out, however. Because of the low total IGA, symptoms and the possession of the DQ2 gene, my suggestion would be for you to go seriously gluten free for a few months and see if your symptoms improve. It may be the only way you can ascertain if you are gluten intolerant because of the low total IGA.
    • Cat M
      Ah ok, I just saw didn’t even post the DGP IgA at all. 😫 I started with itching and hives Jan 2024, been taking a ton of meds and on Xolair and even that is not providing total relief. The other primary symptoms: intermittent but worsening abdominal pain, diarrhea and bloating. This summer I am just exhausted. I uploaded my 23andMe data to genetic lifehacks and discovered quite a few variations, including DQ2, MTHFR, VDR and I have always had very low ferritin, vitamin D and B12. I still think that mast cell disease makes the most sense, but latest labs show I am barely in range for thiamine, zinc and vitamin A, so the GI stuff feels more important to figure out than the hives right now. I did SIBO testing this morning. TTG IGA <2   0-3 is negative TTG IGG  3   0-5 is neg DGP IGA 21    20-30 is weak positive DGP IGG 4    0-19 is negative Although total IGA is not resulted, there is a footnote stating it was low and the reason they ran IGG.  
×
×
  • Create New...