How neurotic should I be?

[Guest guest]

I have been doing a lot reading on CD, GF life, lactose free life

etc... Now I am not sure how extreme I need to be. Should I buy a

seperate toaster? Seperate wooden cooking utencils? Different cutting

board? Toothpaste?

Thanks, Suzi

[Guest guest]

Hi Suzi,

I think it is pretty important to have a separate toaster, as the

gratings come into daily contact with wheat bread and are pretty

contaminated. Also, it's a good idea to have a separate cutting board

for your wheat versus your non-wheat breads as well. If you have

cutting boards set aside solely meat vs. vegetables, it's probably

fine to keep using them but you will want to be careful not to

contaminate them with wheat and accidentally gluten yourself (or the

celiac in your family). If you're going to try to use any old boards

etc. for gluten free foods that have had gluten on them in the past,

you'd want to clean them very thoroughly before using, and you might

even consider splurging on new ones... They have some pretty cheap

ones out there. Wooden cooking utensils go through the dishwasher

between uses (i imagine), so they might be ok. I think it's up to you

to decide... Also another thing that doesn't cost too much to replace

however.

One thing that people do worry about sometimes is non-stick pans,

because there is concern out there that the gluten might have gotten

absorbed into the lining and then leach out into cooking. I don't

worry about this too much myself, like when visiting people and using

their kitchen, but I don't do this often, and the non-stick pans in my

house have very RARELY had gluten in them, so maybe I am not a good

sample group.

I've never thought about toothpaste, but I always had a favorite brand

that was never anybody elses, so I've always used my own.

>

> I have been doing a lot reading on CD, GF life, lactose free life

> etc... Now I am not sure how extreme I need to be. Should I buy a

> seperate toaster? Seperate wooden cooking utencils? Different

cutting

> board? Toothpaste?

>

> Thanks, Suzi

>

[Guest guest]

When our house was mixed, I had a separate toaster. Anything I

could wash in the dishwasher I would allow to get contaminated.

We have gone the route of nixing shampoos, soaps, and toothpaste

that contain gluten. You don't even have to buy the organic stuff,

which we now do, in order to be gluten-free.

As an aside, we have had to in our son remove gluten play products.

We don't let him play with wheat noodles, playdough, paper mache,

and other art products. He has high functioning autism and

struggles with keeping his fingers out of his mouth.

>

> I have been doing a lot reading on CD, GF life, lactose free life

> etc... Now I am not sure how extreme I need to be. Should I buy a

> seperate toaster? Seperate wooden cooking utencils? Different

cutting

> board? Toothpaste?

>

> Thanks, Suzi

>

[Guest guest]

When our house was mixed, I had a separate toaster. Anything I

could wash in the dishwasher I would allow to get contaminated.

We have gone the route of nixing shampoos, soaps, and toothpaste

that contain gluten. You don't even have to buy the organic stuff,

which we now do, in order to be gluten-free.

As an aside, we have had to in our son remove gluten play products.

We don't let him play with wheat noodles, playdough, paper mache,

and other art products. He has high functioning autism and

struggles with keeping his fingers out of his mouth.

>

> I have been doing a lot reading on CD, GF life, lactose free life

> etc... Now I am not sure how extreme I need to be. Should I buy a

> seperate toaster? Seperate wooden cooking utencils? Different

cutting

> board? Toothpaste?

>

> Thanks, Suzi

>

[Guest guest]

Well, I have one toaster and the only one who is not celiac in my house uses tinfoil when using it because he does get sick. We have one pot and a wooden spoon for when guests come over to make wheat pasta for them. But for the most part it took a while to learn to make really tasty food that was gluten free for me and my 3 kids and my "gluten eating" husband and anyone else I might entertain. You can do it. But just be safe for yourself. I agree, anything poress would worry me. I happen to get a reation from the smallest of contaminations. Pots (like the pasta pot) is a concern to me more than a frying pan. In the pot with pasta that gluten is just sticking to the edges and that requires cleaning it several times. Easier for me to have a seperate one. NO pasta or GF pasta eaten at anyone elses house. Toothpaste, always has been seperate. Don't know why. But is probably good b/c I never had to think about it. I hope some of this helps.seamaiden399 wrote: Hi Suzi, I think it is pretty important to have a separate toaster, as the gratings come into daily contact with wheat bread and are pretty contaminated. Also, it's a good idea to have a separate cutting board for your wheat versus your non-wheat breads as well. If you have cutting boards set aside solely meat vs. vegetables, it's probably fine to keep using them but you will want to be careful not to contaminate them with wheat and accidentally gluten yourself (or the celiac in your family). If you're going to try to use any old boards etc. for gluten free foods that have had

gluten on them in the past, you'd want to clean them very thoroughly before using, and you might even consider splurging on new ones... They have some pretty cheap ones out there. Wooden cooking utensils go through the dishwasher between uses (i imagine), so they might be ok. I think it's up to you to decide... Also another thing that doesn't cost too much to replace however.One thing that people do worry about sometimes is non-stick pans, because there is concern out there that the gluten might have gotten absorbed into the lining and then leach out into cooking. I don't worry about this too much myself, like when visiting people and using their kitchen, but I don't do this often, and the non-stick pans in my house have very RARELY had gluten in them, so maybe I am not a good sample group.I've never thought about toothpaste, but I always had a favorite brand that was never anybody elses, so I've always used my

own.>> I have been doing a lot reading on CD, GF life, lactose free life > etc... Now I am not sure how extreme I need to be. Should I buy a > seperate toaster? Seperate wooden cooking utencils? Different cutting > board? Toothpaste? > > Thanks, Suzi>

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[Guest guest]

Well, I have one toaster and the only one who is not celiac in my house uses tinfoil when using it because he does get sick. We have one pot and a wooden spoon for when guests come over to make wheat pasta for them. But for the most part it took a while to learn to make really tasty food that was gluten free for me and my 3 kids and my "gluten eating" husband and anyone else I might entertain. You can do it. But just be safe for yourself. I agree, anything poress would worry me. I happen to get a reation from the smallest of contaminations. Pots (like the pasta pot) is a concern to me more than a frying pan. In the pot with pasta that gluten is just sticking to the edges and that requires cleaning it several times. Easier for me to have a seperate one. NO pasta or GF pasta eaten at anyone elses house. Toothpaste, always has been seperate. Don't know why. But is probably good b/c I never had to think about it. I hope some of this helps.seamaiden399 wrote: Hi Suzi, I think it is pretty important to have a separate toaster, as the gratings come into daily contact with wheat bread and are pretty contaminated. Also, it's a good idea to have a separate cutting board for your wheat versus your non-wheat breads as well. If you have cutting boards set aside solely meat vs. vegetables, it's probably fine to keep using them but you will want to be careful not to contaminate them with wheat and accidentally gluten yourself (or the celiac in your family). If you're going to try to use any old boards etc. for gluten free foods that have had

gluten on them in the past, you'd want to clean them very thoroughly before using, and you might even consider splurging on new ones... They have some pretty cheap ones out there. Wooden cooking utensils go through the dishwasher between uses (i imagine), so they might be ok. I think it's up to you to decide... Also another thing that doesn't cost too much to replace however.One thing that people do worry about sometimes is non-stick pans, because there is concern out there that the gluten might have gotten absorbed into the lining and then leach out into cooking. I don't worry about this too much myself, like when visiting people and using their kitchen, but I don't do this often, and the non-stick pans in my house have very RARELY had gluten in them, so maybe I am not a good sample group.I've never thought about toothpaste, but I always had a favorite brand that was never anybody elses, so I've always used my

own.>> I have been doing a lot reading on CD, GF life, lactose free life > etc... Now I am not sure how extreme I need to be. Should I buy a > seperate toaster? Seperate wooden cooking utencils? Different cutting > board? Toothpaste? > > Thanks, Suzi>

Yahoo! Shopping Find Great Deals on Holiday Gifts at Yahoo! Shopping

[Guest guest]

> I have been doing a lot reading on CD, GF life, lactose free life

> etc... Now I am not sure how extreme I need to be. Should I buy a

> seperate toaster? Seperate wooden cooking utencils? Different cutting

> board? Toothpaste?

For the most part, our entire house is gluten-free. My husband has

scottish oats for his breakfast and the occasional granola bar

containing barley malt. Otherwise, it doesn't come in the house.

We've replaced the teflon omelet pan and the wooden utensils. I had

friends who were happy to take the nicely seasoned wood I used to

have, along with the heavy plastic and wooden cutting boards. I

replaced those, too. I threw out scratched plastic cooking utensils,

replacing them with newer ones (it was time--they were cheap,

flaking, and melting).

It's really not neurotic. I didn't insist on not using previously

used non-stick until a few months ago. I thought I'd made

improvement before then, but the improvement since is even better.

And it's an easy one to forget about--my husband wasn't paying

attention and made me some fish tacos using a non-stick pan at his

parents' home. I got sick. I'd been so good about avoiding cross-

contamination at Thanksgiving dinner and then got whapped with a late-

night snack.

We scrubbed the toaster oven down--that's our only toaster. If I had

a regular toaster, I'd have replaced it.

I scrubbed down my two new cast iron dishes and reseasoned them, just

in case. My husband's has never had flour in it at all, but he eats

pork, which I'm allergic to. His cast iron pan is small and just for

him.

My friends don't mind eating Tinkyada when they visit. My cousins'

children were happy with envirokidz gorilla munch and erewhon's GF

brown rice crispies. A friend who visits often to drink and watch

movies loves cheese quesadillas made with corn tortillas.

My husband and I made the decision that my eating limitations would

affect the whole house. I have a life-threatening soy allergy--he

doesn't eat soy, either. I react to him when he does. There was no

question there. When the wheat allergy *and* gluten intolerance came

to bear, he didn't have a problem with it, though I insisted that he

keep his oatmeal. He can scrub a pan well enough, so it's not an issue.

I have allergies and asthma--folks aren't allowed to wear perfume,

used scented toiletries, or wear clothes washed in Tide in my home.

Not bringing gluten in was an easy enough decision.

ygg

[Guest guest]

I think each person has their own level of 'neuroticness' to figure out.

What goes on in my house is fine for me (we manage a dual household), but

reading this email, it might kill ygg (especially since Tide is my

favorite)!! I don't mean to make light of all the limitations that each of

us has to face but it varies for each of us. You need to be as neurotic as

your symptoms and recovery require, while keeping in mind the lifestyle

adjustment is something needs to be faithfully followed even after we all

start feeling better! Just my opinion....

On Thu, 15 Dec 2005 13:42:13 -0500, eye of newt wrote

>

>

> > I have been doing a lot reading on CD, GF life, lactose free life

> > etc... Now I am not sure how extreme I need to be. Should I buy a

> > seperate toaster? Seperate wooden cooking utencils? Different cutting

> > board? Toothpaste?

>

> For the most part, our entire house is gluten-free. My husband has

> scottish oats for his breakfast and the occasional granola bar

> containing barley malt. Otherwise, it doesn't come in the house.

>

> We've replaced the teflon omelet pan and the wooden utensils. I had

> friends who were happy to take the nicely seasoned wood I used to

> have, along with the heavy plastic and wooden cutting boards. I

> replaced those, too. I threw out scratched plastic cooking utensils,

> replacing them with newer ones (it was time--they were cheap,

> flaking, and melting).

>

> It's really not neurotic. I didn't insist on not using previously

> used non-stick until a few months ago. I thought I'd made

> improvement before then, but the improvement since is even better.

> And it's an easy one to forget about--my husband wasn't paying

> attention and made me some fish tacos using a non-stick pan at his

> parents' home. I got sick. I'd been so good about avoiding cross-

> contamination at Thanksgiving dinner and then got whapped with a

> late- night snack.

>

> We scrubbed the toaster oven down--that's our only toaster. If I

> had a regular toaster, I'd have replaced it.

>

> I scrubbed down my two new cast iron dishes and reseasoned them,

> just in case. My husband's has never had flour in it at all, but

> he eats pork, which I'm allergic to. His cast iron pan is small

> and just for him.

>

> My friends don't mind eating Tinkyada when they visit. My cousins'

> children were happy with envirokidz gorilla munch and erewhon's GF

> brown rice crispies. A friend who visits often to drink and watch

> movies loves cheese quesadillas made with corn tortillas.

>

> My husband and I made the decision that my eating limitations would

> affect the whole house. I have a life-threatening soy allergy--he

> doesn't eat soy, either. I react to him when he does. There was no

> question there. When the wheat allergy *and* gluten intolerance

> came to bear, he didn't have a problem with it, though I insisted

> that he keep his oatmeal. He can scrub a pan well enough, so it's

> not an issue.

>

> I have allergies and asthma--folks aren't allowed to wear perfume,

> used scented toiletries, or wear clothes washed in Tide in my home.

> Not bringing gluten in was an easy enough decision.

>

> ygg

>

>

[Guest guest]

Yes, Yes, Yes and a gf one (and a new toothbrush). All of thse are high

probabilities of contamination (glten soaks into the wood when stirring

spaghetti, some leaches out in the next dish). Cutting boards get gluten cut

into them (germs too, but let's concentrate on gluten). These can be

released in small amounts by later cuts (along with some plastic or wood

shavings and gersm on any plastic ones - wood is more germ free, as when it

dries out, germs are drawn deeper into the wood).

Unless, of course, you don't mind the small level of damage and it's

consequences.

> -----Original Message-----

>

> I have been doing a lot reading on CD, GF life, lactose free life

> etc... Now I am not sure how extreme I need to be. Should I buy a

> seperate toaster? Seperate wooden cooking utencils? Different cutting

> board? Toothpaste?

---

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