Big Surprise by Gareth Adamson

By Gareth Adamson

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Use the information in this section to help decrease your chances of eating contaminated food. Cross-contamination or cross-contact is the accidental “contamination” of a gluten-free food with a gluten-containing food. Cross-contamination can occur anywhere food is grown, harvested, manufactured, processed, or prepared, including at home and in restaurants. Cross-Contamination at Home Unless all food brought into your home is gluten free, there is the potential for cross-contamination. This does not mean that all food prepared in your home has to be gluten free or that certain pieces of silverware or place settings need to be designated gluten free.

25 This page intentionally left blank 3 Identifying GlutenFree Products Probably the most difficult problem faced by celiac patients is determining whether or not they should eat certain processed packaged foods offered for sale at the retail level. —J. A. Campbell, Canadian food and nutrition consultant and author of numerous articles on celiac disease and the gluten-free diet, 1987 Thanks to changes in food-labeling laws, it has become much easier to determine whether a food product is gluten free.

Cross-contamination can occur anywhere food is grown, harvested, manufactured, processed, or prepared, including at home and in restaurants. Cross-Contamination at Home Unless all food brought into your home is gluten free, there is the potential for cross-contamination. This does not mean that all food prepared in your home has to be gluten free or that certain pieces of silverware or place settings need to be designated gluten free. However, there are some steps you can take to reduce the risk of cross-contamination in your home: ✤ Store gluten-free grain foods in a separate cupboard or on separate shelves above gluten-containing grain foods.

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