Have you ever experienced cross contamination?
Are you a person with Celiac disease that is afraid to eat at someone's house or a restaurant due to gluten cross contamination? As we know that just crumbs can make someone with Celiac very sick. When I say "sick " everyone with Celiac disease will have a different reaction and it is also due to how much cross- contamination have a person been exposed to. What is considered gluten- cross contamination? This is simple if you think about it.
Let me give you some examples:
- A spoon from a dish with pasta in it now dips into a lettuce salad.
- Making gluten-free meals in the same area as regular meals.
- Using the same knife in a condiment that goes on regular food and then a gluten-free dish or sandwich.
- Using the same toaster.
- Colanders hold gluten in the little holes that are made to drain food. Try to have a colander strictly for the person that needs to be gluten-free.
Cross contamination can start at the facility making the food also. Foods made in a facility that processes other foods must put on the label that it could have contamination issues. Each person will have to make the decision to eat or to stay away from that food.
Please share what your cross-contamination issues are. Let us know how we can help you to enjoy gluten-free foods