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I make sandwiches for my DH often for lunch. My daughter, also GF, suggested I should wear gloves, teach him how to make sandwiches, (he had a stroke, (slowly recovering)or even better, remove all gluten from our home.
Please give me you thoughts. He thinks this is too extreme.
I should add that I have had 4 months of Cdiff and many doses of Flagyl, & then iV & liquid Vancomycin so gut is severely damaged.
Ideas? Thanx....
Ok to handle bread in meal prep?
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Ok to handle bread in meal prep?
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Upton Sinclair
Upton Sinclair
Hi Sunny,
IMO, as long as you wash your hands afterward (or wear disposable plastic gloves, if you would rather), clean the countertop and any utensils that you might have have used before you prepare any food for yourself there, and never allow the bread or sandwiches to pass above any food that you might eat (in case any crumbs might fall off), you should be OK.
The biggest risk with cross-contamination in homes (IMO) is keeping any flour in the home that contains wheat, rye, barley, or oats. When a bag of flour is opened, the dust drifts everywhere, and it's impossible to to keep traces of it from settling on coutertops, tables, etc., and even sneaking into cabinets and drawers where it can settle on dishes and utensils. Over time, it slowly accumulates, and wiping sometimes just scatters it and makes some of it airborne again.
IOW, compared with flour, I consider bread to be a minor risk. Flour is a virtually insurmountable risk, IMO.
Tex
IMO, as long as you wash your hands afterward (or wear disposable plastic gloves, if you would rather), clean the countertop and any utensils that you might have have used before you prepare any food for yourself there, and never allow the bread or sandwiches to pass above any food that you might eat (in case any crumbs might fall off), you should be OK.
The biggest risk with cross-contamination in homes (IMO) is keeping any flour in the home that contains wheat, rye, barley, or oats. When a bag of flour is opened, the dust drifts everywhere, and it's impossible to to keep traces of it from settling on coutertops, tables, etc., and even sneaking into cabinets and drawers where it can settle on dishes and utensils. Over time, it slowly accumulates, and wiping sometimes just scatters it and makes some of it airborne again.
IOW, compared with flour, I consider bread to be a minor risk. Flour is a virtually insurmountable risk, IMO.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
Good point Tex and this information is part of my continued learning experience. I'm searching out every tiny ingredient in food, yet I have a big bag of flour stored with my dry goods. I've come a long way and I have a long way to go. You and others who post have made a huge difference for me.tex wrote: The biggest risk with cross-contamination in homes (IMO) is keeping any flour in the home that contains wheat, rye, barley, or oats. When a bag of flour is opened, the dust drifts everywhere, and it's impossible to to keep traces of it from settling on coutertops, tables, etc., and even sneaking into cabinets and drawers where it can settle on dishes and utensils. Over time, it slowly accumulates, and wiping sometimes just scatters it and makes some of it airborne again.