Celiac Cross Contamination
CROSS CONTAMINATION (CROSS TRANSMISSION)
What is gluten?
It is a substance found in cereal products such as wheat, barley, rye and oats formed by mixing water and glutenin and gliadin proteins. Gluten is used in the food industry as a water trap and flexibility. Due to these properties, the field of use is quite wide.
What is gluten-free, who is gluten-free?
The celiacs, those with wheat allergy, those with celiac but not gluten sensitivity must eat gluten-free. In addition to health concerns, there are also those who prefer gluten-free nutrition as a lifestyle.
What is celiac?
It is a type of small bowel disease which causes damage to the small intestine which causes the deterioration of the protrusions resembling the towel surface called villus which provides the absorption of nutrients in the intestines and hence prevents the absorption of nutrients in the food. Gluten taken in the celiac creates a poison effect on the body and causes destruction on the surface of the intestine. Celiac's only form of treatment is lifelong gluten-free nutrition.
What is cross-contamination?
Cross-contamination is a bacterial contamination of non-nutrient-containing bacteria into a clean food. However, this term also applies to the transmission of allergens that should not be taken in food allergies to foods that do not contain these allergens. If a person develops sensitivity to any foodstuff, this substance, when taken into the body by any means, has harmful effects in the short, medium and long term. Celiac, also known as gluten enteropathy, a type of small bowel problem, should not be taken into the body strictly. Therefore, care must be taken about cross-contamination.
Why should celiac cross-leaks pay attention to contamination?
Even 1/8 of a teaspoon of flour is risky in celiac problem. Celiacs should know all the processes from food production, cultivation, processing, storage to cooking, storage and consumption. Cross-breed should be aware of the causative agents. Gluten should be avoided in order to maintain the health of the intestinal structure in celiac and to maintain general health.
I pay attention to my diet, but why do my antibodies not improve?
It prevents the normalization of gluten antibodies taken into the body by cross-contamination, often for unknown reasons. In celiac life, these reasons should be examined well. Celiacs and their relatives should receive regular training on gluten-free life and cross-contamination. As technology advances, the food industry is advancing and gluten traps are increasing day by day. You have to be alert to these traps all the time.
What are the causes of cross-contamination?
Gluten-added foods or non-nutrients such as cosmetics, toothpastes may be threatened with gluten. Let's talk about these in subtitles:
Is wheat flour volatile?
Yes, wheat is volatile. Gluten-free flour and gluten-free flour on the same cooking table are the cause of cross-contamination. If gluten-free and gluten-free foods are to be prepared on the same kitchen counter, gluten-free ones must be prepared first. Moreover, gluten-free and gluten-free flour should not be stored in the same drawer.
How to apply kitchen rules against cross-contamination?
First of all, there is a general rule that everyone must obey: Hand hygiene must be observed. However, some issues need to be paid more attention in gluten-free diet. Chopping boards, kitchen worktops, cloths and sponges in the kitchen, dust cloths, toasters, strainers, flour sieves carry the risk of cross-contamination of any surface gluten contaminated with gluten-contaminated or potentially contaminated liquids.
Is there a risk of cross-contamination in gluten and gluten-free products produced in the same plants?
The risk of contamination increases in gluten and gluten free foods produced in the same factories. At this point, only the brands that produce gluten-free products in their factories, have passed the necessary official approvals and comply with the production rules should be preferred. On the other hand, factories that produce gluten-free products only at certain times should be well inspected. Because the risk of contamination of gluten from some production equipment is inevitable. In addition, gluten is volatile and the risk increases.
What should newly diagnosed celiacs do to prevent cross-contamination?
Knives, knives, spoons, grills, ovens, teflon pans, wooden spoons, deep fryers that are used for gluten-free foods cause gluten to be transported, even if washed thoroughly; discarding these utensils, if used at home, the celiac should obtain new ones, and no food other than gluten-free food should be cooked or chopped. When making meatballs with gluten-free flour at home, care must be taken to avoid cross-contamination when buying meat from the butcher. Butchers, grocery stores for meatballs.
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