I try to convince myself that food I don’t prepare is probably safe. Who am I kidding? Only me!
I tell people about ingredients to watch for, things to do to avoid Cross-contamination, so they can “believe” they can “feed” me. But I’m only jeopardizing myself. I do want to believe I’m not getting Cross Contamination. But, I know I am being CC, which really is “Cross-Contact”.
I feel sometimes only slight indications or just off a bit and always try to tell myself “oh, it must be something else.” And NO, it’s not “just in my head.” That’s BS. It’s also what everyone is told until something is figured out. But when have you ever heard anyone ever say after the fact “Oh, I guess it was not really just in your head. Oh, you really were experiencing something.” Until science catches up with reality of what a Celiac experiences, the general population will continue to doubt us and think it is “all in our head.”
Yes, this gluten restriction is hard, really hard to live with.
Reminded this past week why I hadn’t eaten “out” in 2 1/2 months. It’s definitely like playing Russian roulette, except I lose every single time, no matter what I tell myself.
Here are some answers about CC, cross-contact. And, NO, you can’t destroy gluten by burning it off or heating it. Baking bread doesn’t “kill” gluten. Gluten is a protein (not a type of bacteria) and proteins cannot be “killed off” using heat or disinfecting agents like most bacteria can be. Read more here on where and how CC occurs.
These surrogate biomarkers of gluten ingestion indicate that many individuals following a GFD regularly consume sufficient gluten to trigger symptoms and perpetuate intestinal histologic damage. Link to 2018 scientific paper here: