Gluten Free – Cross Contamination
If you eat a gluten-free diet, you’ve probably learned the basics. You eat only gluten-free breads and baked goods, and much of your diet is made up of fresh meats, gluten-free grains, and lots of fresh fruits and vegetables. You’re doing everything right; so why are you still having symptoms?
Unfortunately, wheat is a product that is so pervasive that it’s difficult to keep it out of processed foods. Even foods that have no wheat ingredients can carry hidden gluten.
In fact, studies have shown that up to 40% of processed ‘gluten-free’ foods actually contained enough gluten to cause problems for some wheat-allergy sufferers. This doesn’t mean that you should give up processed foods; but if you have symptoms after eating certain ‘gluten-free’ products, cross-contamination may be the problem.
There are also grains that, while technically gluten-free, are commonly contaminated during the growing process. Oats fall into this category, and so does buckwheat. Neither of these grains contains gluten; but they each have such a high potential for cross-contamination that you should avoid them unless they’re certified gluten-free.
There are independent agencies which provide gluten-free certification. Their criteria vary. Some are very stringent, and oats, buckwheat and processed foods that bear their labels can be trusted.
While it’s true that most cross-contamination occurs during growth or processing, some of your kitchen habits could unwittingly contribute to the problem. To prevent contamination from occurring in your kitchen, you should always observe a few basic guidelines:
The best way to prevent cross-contamination from occurring in your kitchen is to allow only gluten-free foods into the area. It’s helpful if the entire family takes up a gluten-free diet—especially if the person suffering from Celiac Disease or wheat allergies is a child. A difficult transition to a radically new diet is always easier with support!
If this isn’t practical for some reason, try to prepare all gluten-containing foods in a particular area. If you must prepare both wheat and wheat-free meals on the same surface, wash it thoroughly before you prepare gluten-free foods.
If possible, but two sets of utensils and reserve one for gluten-free use. If your budget doesn’t allow this, make sure that you wash the utensils thoroughly before using them during food preparation. Don’t use the same toaster for both gluten and gluten-free items, and have separate flour sifters, mixing bowls and cutting boards.
Don’t cook gluten-free foods in the same oil you used for regular food.
Mistakes are easy to make, but can be costly for people on a gluten-free diet. If you buy foods that are certified gluten-free and prepare foods carefully, you can minimize the problem.
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