Mrs. Talbot asks what steps she should take to keep herself from being exposed to gluten in her kitchen since her family does not have celiac disease
What advice would you give her? Are there other potential environmental sources of gluten that you would alert Mrs. Talbot to?
• Store gluten-containing and gluten-free foods in separate areas
• Use separate gluten-free labeled equipment (e.g. toaster)
• Prepare gluten-free foods first (e.g. boil gluten-free pasta first)
• When going to restaurants, do your research and ask the waiting staff about how the food is prepared and if any sources of gluten are involved. Ask to speak with the chef/manager if necessary.
• Environmental sources of gluten can occur when crumbs or remnants of gluten-containing food products contaminate gluten-free food
• Gluten may be in medications (e.g. excipients/fillers)
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