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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
From our home to yours, Tina Turbin
If you have any questions or suggestions just email me at info (at) GlutenFreeHelp.info.
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!
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.