Guest guest Posted January 23, 2008 Report Share Posted January 23, 2008 From a celiac perspective, she is absolutely right. She shouldn't be using the same toaster, cutting boards, or condiments if there is double dipping. I'm not sure how it is for the other illnesses. I am assuming that as I heal I will not have to be quite as careful, but I'm not taking any chances yet. Orlinda - OR Celiac - 2006 SCD - Sept. 2007 > > I have a friend that has been recently diagnosed with celiac disease...almost a year ago. > > There are ocassions where she has tummy troubles where she says the food she has eaten has been contaminated....such as using the same utensils for gluten food and her gluten free foods. or just recently she said that she's pretty sure her toast got contaminated by using the same toaster that is used for other bread. How much is this true? > > I have Ulcerative colitis, should I be so worried about this contamination? > > She has cut out gluten and dairy, and has substituted soy for some things....she still eats everything else...potatoes, a lot of sugar. Am I right when I think that she still could be having issues once in awhile because of these other foods and not from contamination? > > Thanks for any help. I'd like to see her on scd. > sandy > 2 months scd > uc since 2004 > > > --------------------------------- > Never miss a thing. Make Yahoo your homepage. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2008 Report Share Posted January 23, 2008 Hi Sandy, I live in a combined scd-nonscd home & I have been starting to think I could be safe guarding my food intake by having separate chopping boards - in spite of the fact that I'm fairly meticulous when it comes to cleaning them after each use. I guess you can't be too careful when it comes to "fanatical adherance". If anyone else can think of "danger zones" in a mixed household , I'd like to hear their ideas. Best of health to you & your friend Gillian SCD 2nd x , 13 months undiagnosed hla B27 pos Invercargill New Zealand contamination I have a friend that has been recently diagnosed with celiac disease...almost a year ago. There are ocassions where she has tummy troubles where she says the food she has eaten has been contaminated....such as using the same utensils for gluten food and her gluten free foods. or just recently she said that she's pretty sure her toast got contaminated by using the same toaster that is used for other bread. How much is this true? I have Ulcerative colitis, should I be so worried about this contamination? She has cut out gluten and dairy, and has substituted soy for some things....she still eats everything else...potatoes, a lot of sugar. Am I right when I think that she still could be having issues once in awhile because of these other foods and not from contamination? Thanks for any help. I'd li her on scd. sandy 2 months scd uc since 2004 Never miss a thing. Make Yahoo your homepage. Quote Link to comment Share on other sites More sharing options...
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