I have been working with a nutritionist for my celiac and there are 3 things I wanted to pass along! First, wood has pores and can hold onto gluten. Unless you have dedicated GF wooden spoons and cutting boards, you are risking cross contamination. Second, oats are cross contamination nation. It’s almost impossible to have GF oats. Avoid them and products like oat flour. Third, yes, cross contamination affects celiac. If you have a normal piece of paper, use a pen to put a dot on it. The paper represents a meal and the dot represents a crumb of gluten. That dot is enough to trigger celiac symptoms. Gluten can cause damage before you feel it. Stay safe my GF peeps!

Symptomatic Celiac

Comments

Lelou 🤗 well said
gloria33295 True, I’ve been diagnosed for 12 years, very hard to find restaurants 2 replies
erinbee Thanks for sharing
diana24642 Thank you for sharing. Didn’t know about the wooden spoons!! How do you feel about Bobs Red Mill GF oats? 5 replies
praga5656 Great advice! Cross contamination is not talking in consideration as it should be. 1 reply
diana24642 Im still trying to find out my child’s degree of sensitivity. It’s hard to gauge. She hasn’t complained about “her stomach punching itself” during the heart of diagnosis. Curious what time frame y’all have from getting glutened to feeling sick 7 replies
wendy2727 Sharing plastic utensils, containers and cutting board should be avoided as well, better to use glass containers for food storage. I have been dealing with two nutritionists that work with my G.I. doctor and a hospital setting and both of them have told me that it's about 1/60 of a size of a piece of toast that can cause damage. My G.I. doctor has also said that the occasional glutening has no long-term negative effects according to new studies that she read in 2023. Short term, of course, it's unpleasant, but she told me not to stress too much about making occasional mistakes. 1 reply
Imatoothdoctor I agree, I haven’t had oats for a decade trying to avoid cross contamination or direct contamination from them. I even have to be aware of metal pans that food is cooked in that also have small pores that can hang onto gluten. It seems that metal pans heated up to cooking temperatures will allow the pores to open up and hold onto gluten for me and I end up getting sick. Glass cook ware is ok for me and I don’t seem to get cross contaminated from it. 3 replies
Imatoothdoctor I agree, I haven’t had oats for a decade trying to avoid cross contamination or direct contamination from them. I even have to be aware of metal pans that food is cooked in that also have small pores that can hang onto gluten. It seems that metal pans heated up to cooking temperatures will allow the pores to open up and hold onto gluten for me and I end up getting sick. Glass cook ware is ok for me and I don’t seem to get cross contaminated from it. 1 reply
gillian6446 I avoid them , even Bobs Red Mill , as I am one the unlucky ones that has Avenin sensitivity too, I miss porridge so much, everything else I can’t remember how pre diagnosis food compares. I am at the stage where my normal friends don’t know they’re eating GF due to the cooking skills I’ve developed and my brownie has been declared better than normal one. 5 replies
linda33574 I have Silent Celiac
virginia73767 What is silent celiac? Never heard of it.
lisa67349 For oats, I recently tried Gluten Free Prairie oats from Amazon. They are grown in gluten free fields and the owners are Celiacs! I’ve had reactions to other major brands, but I was able to eat GF Prairie with no problem. 3 replies
deniseckennedy69 Thank you for that! Such a great way have sharing.
peter7947 Been a coeliac for five years, I have eaten oats from Glebe Farm Foods, no problems so far but may not suit everyone. www.glebefarmfoods.co.uk 1 reply
puddingsins In my house, the only implements we share are those made of silicone or stainless steel. Wood, hard plastic, cast iron… anything that is porous or gets scratched in the cooking process doesn’t come in contact with gluten.

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