If you’ve recently been diagnosed with celiac disease, it is likely you’re still adapting to a gluten-free lifestyle. It may seem overwhelming at first to a celiac patient to begin the gluten-free road to recovery, as there are many challenges to face in adjusting to your new gluten-free diet. One of these challenges is avoiding gluten that can get in your food through cross-contamination.
It’s important to realize that any food processed on equipment shared with gluten is at risk to have at least some degree of contamination. In order for a product to be truly gluten-free, special handling is required at each step of the process—the growing, harvesting, milling, and processing of non-gluten grains. Shared equipment results in gluten contamination in the field, a manufacturing facility, a restaurant, or a home kitchen.
Make sure you are familiar with cross-contamination and how to avoid it to ensure that you’re eating a truly gluten-free diet!
Tina Turbin
Tags: cross-contamination, gluten cross-contamination, gluten free diet, gluten-free advice, gluten-free lifestyle, gluten-free tips, Tina Turbin
Rate this Article
If you would like permission to reprint information from this page, please contact me.
French Meadow Bakery is having a Gluten-free recipe contest And I thought you and your readers might be interested! The winner gets French Meadow Gluten-free products for year, plus a gift card!
http://www.frenchmeadow.com/submit-recipe
[...] a look at the ingredients and even called Boston Market to confirm that it was true. Of course, cross-contaminationis always a risk when you’re eating out. Share: Facebook, Twitter, Email Filed under: [...]
Some don’t realise how bad cross contamination can be, My daughter got extremely sick twice cause of cross contamination. Many don’t take it serious BUT should.
[...] Here’s another resource: http://glutenfreehelp.info/autoimmune-disorders/living-gluten-free-avoiding-cross-contamination/ via @tinaturbin [...]