Cross Contamination With Gluten

Celiac (pronounced silly-yak), is an allergy that's increasingly being more and more popular in today's civilization. One of the biggest issues is that we are not informed on it, which therefore puts all of those who have it in danger.

Celiac is a illness in which intolerance in your blood causes your body to refuse gluten. This doesn't seem so bad, until you understand what gluten is. Gluten is a protein available in wheat, barley, malt, food starch and most known filler. Many of these food fillers are utilized when making things we eat every day. When you have celiac disease, you cannot eat pasta, bread, certain rice, oatmeal, cake, Etc. Virtually, anything that contains flour. When on a gluten-free diet, some alternatives are rice and corn pasta, gluten-free bread and oatmeal, corn or rice cereal, and most fruits and vegetables. Given the advanced research and studies in our particular times, those who have celiac malady can live a healthy life as long as they learn to love checking labels and those around them are very mindful.

Cross contamination is problem for anybody with celiac disease. Believe it or not, a tiny breadcrumb that falls into a plate of corn pasta can have a huge negative effect!. Many effects of celiac, eating gluten, can cause long term damage, especially if some of these effects are; internal bleeding, stomach and mouth sores, vomiting, short-term paralysis and in serious cases, stomach cancer. If you are in the food manufacturing or food business in general, it is your job to be very prudent.

If you just discovered you have celiac disease and you live in a house with other people who consume a gluten-filled diet, or you are a business owner or a concerned reader, here are some ways cross contamination of gluten can be prevented:

- Have specific pots, pans, utensils, dishes, toaster (Etc), used exclusive for the gluten-free cooking and eating.

- Have separate seasoning (ketchup, mayo, butter) utilized only for the gluten-free eater.

- Have a specific shelf or drawer in your kitchen for gluten free foods.

- Whenever baking, make sure everything is washed before using, and prepare gluten-free recipes first to be put away, well-wrapped, in a contamination-free zone.

- Avoid "double dipping", sharing drinks, and utensils (etc) at an event with other people eating gluten.

- Avoid eateries without a gluten-free menu, or if unavoidable, always speak to the chef/waiter prior to ordering and/or eating.

The number one lesson for a celiac is to always be aware. It goes without saying to always have a gluten-free snack with you and to make sure all relatives and close friends are aware of the seriousness of your intolerance. Some things are inevitable, which is very unfortunate, but cross contamination of gluten can be avoided if the mandatory safeguards are taken. Don't be lazy or slack off, because the impacts of gluten on someone with celiac are very serious. There is absolutely nothing worse than to see a family member end up in the hospital because you weren't aware. Celiac is a disease whose sufferers are growing in number. Ask your doctor about getting tested before it can damage you!