Contamination and how important following a GF diet is

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Contamination and how important following a GF diet is

by Liz
(Calgary, Alberta, Canada)

Hi, I've asked a question twice before, and I have 2 more.

1) Can GF food become contaminated by someone handling regular food (like wheat buns) then putting a spoon in a GF dish, even if the spoon didn't contact a bun? Can cross contamination happen by someone preparing buns or pizza, then reaching over GF food while it's being prepared?

This happens alot in my family (especially with extended family) when I am preparing GF food, then they feel they can come reach past me and the GF food to get into a cupboard. I feel frustrated because they think it doesn't matter, and I think maybe it does. Can't find any info to support that though.

2) Can occasional ingestion of gluten in small amounts (i.e., once or twice per year) be dangerous for someone with celiac disease and is it reasonable for celiacs to be extremely careful with everything they eat and use, including stir sticks?

I have heard from relatives and friends that some celiacs they know just throw the diet out the window occasionally when there's something they really want, and they decide to take the tummy ache that they know will come.

From what I know and believe about celiac is that this is a potentially serious decision to make, that may cause more than just the bloating and gas. Any medical experts want to comment?

Thank you in advance,
Liz

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Contamination and how important following a GF diet is

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Jan 09, 2009
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Importance of following GF diet. NEW
by: SusanAnonymous

Hi Liz,
as a 'diagnosed Coeliac' I endorse the others' comments. I was told by my Specialist that within 2 hours the bowel incurs damage in a coeliac after digesting gluten. It does begin to repair itself once resuming the gluten free diet but bear in mind that the damage is also accumalative.
Although it isn't good to be 'neurotic' and 'obsessive' about the gluten free regime, people do need to be aware that needing to be gluten free, especially if having coeliac disease (which afer all is a life time, potentially life threatening condition ) is not one of the latest fad diets and neither are we just "fussy" or "extreme".
Every one of us, whether the true coeliac or those who 'know' they fare better on the gluten free diet know how our bodies react. (I will mention however that I have read in literature from Gastro-entrologists that 'unless really required' that being unneccesarily on this diet can pose medical problems.)
Although I am finally free of the terrible migraines and severe cramps& vomiting, I have already had my thyroid crash,had my fibromyalgia( a strong link to coeliac) develop into osteo arthritis, have osteoporosis and developed asthma at 40 years old - my immune system, from not having been diagnosed years ago, became so suppressed that it predisposed me to all these other auto immune conditions.

One thing that has to be noted on my medic alert bracelet is the analyphalaxis I suffer if any medication I have has gluten in. I advise people to always have their chemist check all their medicaton and over the counter products.
And ladies be aware of the shampoos that have wheat protein in and a real annoyance is the amount of products that have glucose syrup in but never say whether from wheat or corn.
So yes it is most important to be diligent in "all areas" of being gluten free, and this means having some basic common sense.
I personally don't segragate my cutlery,etc but I do have a separate toaster from my husband; it makes 'sense' to not have the contamination of gluten crumbs coming into contact on such a regular basis with my GF bread.

Good luck,
Susan

Jan 04, 2009
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:) NEW
by: Anonymous

Firstly
Cross contamition is very possible, but not from reaching over somthing ur preparing, unless of course they are to have dropped maybe crumbs into your food then of course. i know that i tend to avoid thing such deep fried chips as the oil may hold gluten from bater. but other then that preparing meals should be done ina clean enviroment anyway so im sure your perfectly fine. i guess if they did drop bread in your food then you wouldnt want it i know i wouldnt haha. Im alergic to nuts aswel and i have this complete fear of cross polination to other foods so i complty understand where your coming from, aslong as ur careful and you watch what they do around ur food it should be fine :)

secondly, i dont have celiacs dises but i react the same way as far as i can tell. i have family members with it.i find that if i dont have gluten for a few months and then have somthing small i dont react, such as i had no gluten for 5 months and then had a cheese pie a few weeks back and i was fine, sadly the follwoing day i then had a hamburger at the beach and i blew up lieka ballon so there you go. its realy at your own risk, i know my cousin did go to hospital because she coudlnt control herself with celiacs

Jan 04, 2009
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Gluten Free and Cross Contamination NEW
by: Gluten Free Kiwi

Hi Liz,

Your questions are valid.

Cross contamination can be a huge issue for those who are hypersensitive.

1. ) Yes - Food can be cross contaminated by using a spoon in a glutenous meal and in a gluten free meal.

Yes cross contamination can happen with using glutenous flours in the same kitchen as preparing gluten free food.

Although this is small amounts it can affect some people.

2.) Yes some celiacs do relax their diet with varied results - it all depends on the severity of what they have done - some celiacs may be doing themselves internal damage - but as these results are not instant they tend to relax more on their diet, while other ones may get violently ill. All in all it is causing you internal damage, stopping nutrient absorption which can lead to an array of health issues down the track.

Personal I am not "celiac" I am just gluten intolerant, I know within minutes of ingesting gluten due to tummy upsets and sometimes food poisoning type reactions - but the worst part is when the ecezma and scratching begins. It is for this reason that I avoid gluten where ever possible.

Now I must admit their are times in extreme hunger where I have slipped (salt and vinegar chips are my weakness and not all brands are gluten free).

But where possible I keep on my gluten free diet - make adaptions and survive in the gluten free world.

I personally do not have hypersensitivity to the point where I must do a scrub down of my kitchen because of travel elements of gluten, all though I am beginning to find getting skin contact with glutenous flour is enough to make my hands crack and itch with ecezma.

All in all it depends on the severity of your reactions. Hope this helps,

Regards,

Lucy the gluten free kiwi.
Please note I am not a health professional, just a women, this is just knowledge I have picked up along the way - and should not replace that of a health professional.
Thanks
:)

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