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Posted 5/19/2005 3:58:23 PM
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Washing up...Should I use a different sponge to wash kitchen tools used to cook food containing gluten?



eli
Post #203
Posted 5/19/2005 4:07:18 PM


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Yes. Since even very tiny amounts of gluten can trigger a response it is best to avoid cross contamination however remote by taking these seemingly drastic and far-reaching methods. Please see my earlier answer about re-using cooking oils which had previously been used for frying batter.
Post #206
Posted 5/19/2005 5:30:18 PM
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Eli,
The only way I manage is by having no gluten in my kitchen. I thought I could manage but somehow its so easy to stir two pans with the same spoon without thinking or to have bread crumbs etc. I used to work with hazardous substances everyday and most of the practices are directly the same for handling gluten except gluten is far more toxic in low doses to coelaics than almost any commerical poision. Certainly a bit of rat poision will do less harm .... (unless your already haemophiliac) but you wouldn't use it in the same bowls as food etc. or wash it in the same water etc.

This might sound paranoid but think of it like that bleach advert with the bacteria and dog...

On the very rare occaisions I do get gluten in my kitchen I tend to use lots of the disposable roll (the really big kitchen towel stuff you can get from B&Q etc.)


My mum for example was having problems and couldn't work it out and I eventually found she was feeding the dog biscuits .. removing this from the dogs diet and my mum is a new person. She's even lost 5 years (according to many friends) since going GF and has a new lease of life... whereas before she was really unable to work out where the gluten was coming from.
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