Beware of cross-contamination

Cross-contamination is the presence, sometimes minimal, of gluten in foods that normally should not contain it.

The most common example is often found in restaurants. Newly diagnosed individuals can easily fall victim to it. Even after advising the server you are allergic to gluten and after choosing a menu without food containing gluten, you could still eat gluten and damage your intestine again.

The mere fact that the work surface is slightly contaminated by products containing gluten, this can contaminate your plate.

Using the same cooking oil for french fries as well as breadcrumbs (croquettes, French onion, chicken thighs seasoned, etc.) can contaminate your food and be a cause for concern.

Sharing pots such as butter, margarine, jam, cream cheese, with other people can be a danger to you. Seeds remaining in these breads or condiments are cross-contaminants not be underestimated.

You should never use a toaster also used to bake ordinary toast. Opt for your own toaster.

The spice trade is often contaminated with traces of gluten. Select spices or herbs certified gluten-free or grow them yourself.

Gluten in shampoos:
Did you know that some cosmetics, including some creams and shampoos, contain gluten? These products are likely to cause significant symptoms, including stomach problems and skin rashes. Be vigilant and if in doubt, choose certified gluten-free products.