Cross-contamination

If you have celiac disease, a gluten sensitivity, or any other health problem associated with the consumption of gluten, even the smallest amount of gluten can hurt you. My system cannot tolerate contact with gluten in any way in even the smallest amount. This means it's g-free living all the way for me. I have learned the hard way not only must I avoid bagels and crackers and other obvious gluten-containing foods, I must not eat any foods that have come into contact with gluten or wheat. To help you discover where your personal tolerance level lies, today's post is about this phenomenon known as "cross-contamination."

Cross-contamination occurs when a food that does not itself contain any allergens (such as gluten) touches a food that does contain allergens. Cross-contamination can take place at any stage of the processing process. If a gluten-free corn chip (corn is naturally gluten free) is processed on the same conveyor belt a wheat-containing substance (such as a Wheat-thin cracker), then that chip has been cross-contaminated. And, here's where things get really tricky. The packaging on the corn chip is still allowed to say, "gluten free."

At home, if you slice carrots with the same knife someone else used to cut bread, then those carrots have been cross-contaminated. Remember, gluten is a sticky substance so it stays attached to the things that it comes into contact. And it's these seemingly harmless exposures that get me, and perhaps you, too, every time. At a restaurant, it's always best to play it on the safe side than to be sorry later. Ask questions like -

"Will you please use a seperate spatula to flip my chicken/burger/eggs?"
"Did that ice cream scoop touch a sugar cone?"
"Will you please ensure my chicken does not share a grill with another marinaded or soy sauced meat?"
"Are the salads made fresh? I've gluten-free so mine cannot have any croutons on it - and that means they cannot just be picked off, either. If you wouldn't mind ensuring my salad was made fresh, I'd appreciate it."

Due to my peculiar set of allergies, we do not eat out very often. Therefore, I cannot make many recommendations. I do know Ted's is very GF friendly. They use seperate utensils and have a seperate area in which they prepare their GF items. Just tell the wait staff you're GF and you'll be able to enjoy the rest of your evening. :)

In my kitchen, I have an entire "gluten free zone." I have my own counter space, a seperate toaster, condiments, utensils, cutlery, baking supplies, cutting board, rolling pin, and pantry space. This change did not happen overnight as it was quite expensive to buy another set of everything, but it's been worth every penny we spent and every headache incurred while making this transition! You may find this extra precaution to be a welcome necessity for you as well.

A few last reminders - all oats in the United States have been cross-contaminated, even if they're labeled gluten free. Any processed food can potentially contain gluten - be on your guard! And naturally gluten free foods could have been cross-contaminated even if the label says 'gluten free.' For example: Corn Flakes do not contain wheat, but they often contain barely malt - gluten. Rice Chex cereal is not just made from rice. Check the ingredients. It has wheat flour as the main ingredient. Many teas are not just made from tea leaves, but contain barely. All Vitamin Cottage/Natural Grocers brand name items have been processed in the same plant. Therefore, all their products - from herbs to nuts - have been cross-contaminated with wheat and dairy. And even naturally gf items, such as rice or corn chips, could have been processed on the same conveyor belt as a wheat-containing item.

To keep you safe just remember this phrase, "Everything is gluten-guilty until proven gluten-free." (G-Free diet) And never forget to take your fun with you everywhere you go!