First, we have to understand terms-celiac disease and gluten. Talking about the celiac disease, it is an autoimmune disease or often called gluten-sensitive enteropathy in which eating gluten sparkles off the immune response in the human body and leads to inflammation and causes damage to the small intestines.
Over 1% of the population in the united states affected by celiac disease.
People with celiac disease reported having digestive issues and deficiency of nutrition.
The common symptoms and sign of celiac disease are;
- gas
- bloating
- fatigue
- weight loss
- constipation
- rashes
- depression
- diarrhea
Now, what is gluten? It is a protein found in barley, wheat, rye and also in the derivatives of these grains.
As this disease can’t be cured, only treatment can help. The first thing you have to do is remove gluten from your diet permanently as this allows the intestines to relax and heal properly. For celiac families, eating a gluten-free diet is the only way to stay healthy.
People with celiac disease can also enjoy the nutritional and healthy diet as there are many foods which are gluten-free and naturally occcuring.gluten-free Foods include fruits and vegetables (like peas, corn, sweet potatoes), legumes, meat, poultry fish. Individuals who do not have any type of allergies with the respective ingredients can go with them, .and if you are buying food products from the market make sure that it is labeled as “gluten-free.”
However, all the above-mentioned ingredients are considered “risky” for cross-contamination. Only a tiny amount of gluten is enough to make a person sick with celiac disease as it damages the small intestines and restricted the nutrients from being absorbed and that’s why we have to be extra careful with cross-contamination.
Now, the question arises How serious or harmful is cross-contamination?
Cross-Contamination or cross-contact occurs when gluten-free food products come in the contact of gluten-containing food and thus making it harmful for people with celiac disease to eat.there are so many sources of cross-contamination at home that you can’t even diagnose them easily. Before the ingredients come in the kitchen for cooking, they have to pass the different processes which contaminate them. Processes like growing, manufacturing, packaging, etc. can be a risk of cross-contact.
It is very difficult to maintain a gluten-free environment in the kitchen as there so many places where gluten can accommodate.
Cross-Contamination can oftentimes occur with:
- toasters
- utensils
- ovens
- same containers
- same oil for frying
- cutting boards
Remember, never place any bag on the gluten-free utensils as the bags contaminate other foods with gluten, and it can be harmful. As convection ovens use fans for the circulation of air around the food, it can cause cross-contact between the gluten-containing and gluten-free food products. So, make sure not to prepare gluten-free food in those appliances that have been used to make gluten-containing food.
Never use the same oil or water for the preparation of gluten-free food.as heat never removed the gluten because it is not a bacteria but a protein which cannot be killed by heating.
Never use the same sponges for cleaning the gluten-free, and gluten-containing cookware as gluten cannot be sanitized, and it can stick to the sponges and can be transferrable to the gluten-free items.
Make your kitchen as gluten-free as possible! As already mentioned, this disorder can’t be cured, but the positivity can tackle this problem. So stay positive! Stay healthy!