Create a safe kitchen in a non gluten-free home to avoid getting sick

You may be experiencing some symptoms of gluten exposure when you have taken every precaution to buy gluten free foods, and preparing them correctly. The kitchen may be contaminated if you live with a person that is not gluten free too.It is important to avoid gluten exposure at all costs so educate the people you live with by sharing this post with them.

Here are some suggestions for avoiding gluten contamination when you have no choice to convert the kitchen totally gluten free.

Rule number one: contain gluten in the kitchen!
Rule number two: have duplicate kitchen utensils that are impossible to clean of gluten!
Rule number three: Label, label, and label!
Rule number four: have duplicate items of shared food, like condiments such as mayonnaise and peanut butter!

Read Sarka-Jonae Miller's practical article from Natural News for more tips on how to be safe in the kitchen.

Contain gluten in the kitchen

Most people who share kitchens with family or roommates are not going to be able to convince others to go gluten-free too. Since banning gluten from the kitchen is not feasible in these situations, the next best thing is to contain gluten foods as much as possible.

Step one is to declare certain areas of the kitchen as gluten territory and a gluten-free area. Gluten-free fans should stake out their own cupboard and, if possible, counter space. Items with gluten should be in their own area. It is also helpful to put grains containing gluten in their own airtight container. Since many people order gluten-free foods in bulk from websites, find extra storage space for these foods in an area other than the kitchen.

A separate area in a freezer or refrigerator for gluten-free foods is also helpful. An extra freezer, ice box or small fridge in another room, garage or basement is the perfect place to put gluten-free foods, especially homemade items.

Post it notes or a label maker are helpful in labeling gluten-free foods so no mistakes are made.


Avoid cross-contamination from shared items

Shared kitchen items lead to contamination. A toaster, for example, is too risky to use for both gluten foods and gluten-free items. Getting two toasters and labeling one gluten-free is the only way to ensure that crumbs do not get onto gluten-free toast or waffles.

Another item to duplicate is a colander. Pasta with gluten when drained in a colander can leave traces of gluten. Use separate colanders.

The stove is another place where traces of gluten can get onto gluten-free items. Since buying two stoves is not possible in most circumstances, people should place aluminum foil on any area of the stove that gluten-free food is placed on.

Separate cooking utensils is also a must for protecting gluten-free dieters from cross-contamination. Separate bowls, pans, knives, stirrers, and measuring cups are just some of the items that could have traces of gluten. Porous items such as wooden cutting boards and spoons are most likely to absorb gluten.


Avoid cross-contamination from shared foods

Some foods are gluten traps, condiments particularly. Mayonnaise, butter, jelly, jams, and nut butters collect crumbs when knives or spoons are doubled dipped. It is safest to get two of these items, one for the person who eats gluten-free and one for gluten eaters. Squeeze bottles are also safer. Ketchup and mustard usually come in squeeze bottles.


Protect against cross-contamination on surfaces

For a safe kitchen, people need to keep surfaces such as counter tops and shelves free of gluten. Frequently cleaning helps. Before preparing gluten-free dishes, people should wipe off counters and other areas each time to eliminate the possibility of crumbs or small amounts of gluten items getting into the gluten-free dishes.

Another concern is that wheat flour could get onto surfaces. Every time someone uses wheat flour, it gets into the air and onto most everything, including separate cooking utensils left out. Ideally, wheat flour should not be used in a home with gluten-free residents because it is not possible to fully prevent wheat flour from settling all over the kitchen.

Following these tips for a safe kitchen can help keep people healthy.

Sources for this article include:

http://glutenfreehomemaker.com
http://www.childrenshospital.org
http://www.celiaccentral.org


Learn more: http://www.naturalnews.com/037849_gluten-free_kitchen_tips.html#ixzz2C2iOLSiL

To your health
Dr. Barbara

Modern wheat a "perfect, chronic poison," Dr. Davis says

Many of you have heard of a recent book called Wheat Belly by Dr. William Davis, a cardiologist.
In it he describes how the modern "wheat" has proteins (toxic gliadin epitomes not present in wheat from before 1960's) that are more toxic by far than the rarely commercially grown wheat like Red Fife. He is not arguing that gliadin is new, but that modern wheat has unprecedented amounts of gliadin in it and that is new. And the extra amount of gliadin does have never-seen-before gliadin variations, which have been shown to be very toxic. "The perfect, chronic poison" as Dr. Davis would say.

Researchers from the Netherlands have even proposed that wheat breeding in the 60's may have contributed to increased prevalence of celiac disease. Read from Theor Appl Genet. 2010 Jul 28:

Other researcher are look at ways to reduce the antigenic (reactive) properties of the offending proteins in the alpha gliadin portions. And to develop strategies "to modify gluten genes in wheat so that it becomes safe for celiac disease patients. It also provides the information to design and introduce safe gluten genes in other cereals, which would exhibit improved quality while remaining safe for consumption by celiac disease patients."

This follows from the question, how can commercial wheat be made so that it is safer?
It hasn't been done yet and it is not likely to be done any time soon. Watch the video below as part of the CBS segment and see how Dr. Davis answers that question.

Once you become sensitive to wheat and gliadin, you are sensitive even to the grains with less gliadin, even Red Fife or spelt, so they can't be ingested without consequences.

In September of this year, CBS interviewed Dr. Davis and here is an excerpt: Go to the link to see the video of the interview in its whole.

(CBS News) Modern wheat is a "perfect, chronic poison," according to Dr. William Davis, a cardiologist who has published a book all about the world's most popular grain.

Davis said that the wheat we eat these days isn't the wheat your grandma had: "It's an 18-inch tall plant created by genetic research in the '60s and '70s," he said on "CBS This Morning." "This thing has many new features nobody told you about, such as there's a new protein in this thing called gliadin. It's not gluten. I'm not addressing people with gluten sensitivities and celiac disease. I'm talking about everybody else because everybody else is susceptible to the gliadin protein that is an opiate. This thing binds into the opiate receptors in your brain and in most people stimulates appetite, such that we consume 440 more calories per day, 365 days per year."

Asked if the farming industry could change back to the grain it formerly produced, Davis said it could, but it would not be economically feasible because it yields less per acre. However, Davis said a movement has begun with people turning away from wheat - and dropping substantial weight.