Dairy Cross-Contamination?

kariswalstad · Post by **kariswalstad** » Sun Jul 12, 2020 8:10 am

Hi everyone, my house is 99.8% gluten free; the only thing that I know contains it is the granola my husband uses daily, but it's not dusty so I don't think it's possible that I'm inhaling it, do you? He also eats a ton of yogurt and cheese, but am I correct that cross-contamination with casein is not as insidious as gluten? I don't use the same bowls, but we do share utensils and we'll sometimes play cards while he eats cheese. I really feel like I'm grasping at straws here, but I am so sick of being sick! We ordered new grates for the grill, which I also doubt is a source, since I almost never toasted bread on it, but I had a time or two. I am strictly GF, DF, EF, SF, artificial sweetener-free, and this morning, just about patience-free. Thanks for being here.

kariswalstad · Post by **kariswalstad** » Tue Jul 14, 2020 3:26 pm

On this same topic, what are your feelings on us sharing an Instant Pot? He uses for homemade yogurt, I use for bone broth. OK? Thanks!

brandy · Post by **brandy** » Wed Jul 15, 2020 9:27 am

Hi Karis,

I don't think there has ever been much discussion about dairy cross contamination.

I've definitely experienced gluten cross contamination when I've done the cooking.

Sorry, not more help.

kariswalstad · Post by **kariswalstad** » Wed Jul 15, 2020 10:51 am

Brandy, thanks for chiming in! That’s what I was hoping on the dairy. ????

I’m sorta hoping you all think it’s safe for him to stay with the same granola but it would also be nice to say my home is a completely GF zone...

Post by **tex** » Wed Jul 15, 2020 11:30 am

Hi Karis,

I have to agree with Brandy that there surely hasen't been much discussion about the risks of casein cross-contamination. Personally, I can tolerate casein without any digestive symptoms, but I avoid it because my immune system produces antibodies to it, and If I eat it, after a few weeks I begin to develop major osteoarthritis symptoms.

How about soy? For some of us, soy is a bigger problem than gluten, and it's hidden in a lot of products, and in a lot of ingredients.

Tex

kariswalstad · Post by **kariswalstad** » Wed Jul 15, 2020 11:37 am

Soy is everywhere, but I am diligent about labels and cook or bake almost everything I eat from scratch. I don’t think I’m getting any, including in body care products, but Kelly will have store-bought GF bread toasted in our shared toaster. Since I don’t eat the bread, I have sometimes bought a brand with soy or egg. What do you think about cross contamination with soy? And any input on the gluteny granola he eats? And while we’re on the subject of oats, is that a forever thing for me like gluten? I think I reacted just as strongly to avenin as gluten & casein.

brandy · Post by **brandy** » Wed Jul 15, 2020 12:16 pm

The oats scare me (even the GF ones) I had oatmeal every morning for around 30 years prior to getting MC.

I have not tested oats.

Post by **tex** » Wed Jul 15, 2020 12:28 pm

If that's a shared toaster, any food you put in there is going to be cross-contaminated with anything (and everything) he puts in there.

The greatest risk with granola is crumbs falling onto your food or gluten transfer by touch.

I'll have to guess that avenin intolerance is permanent, because when I tried an oat challenge years ago, it caused me to have diarrhea for six weeks after I stopped eating it, so I'll never touch it again. Avenin is the equivalent of gluten-lite.

Tex