How to Avoid the Effects of Gluten Cross-Contamination

Post by Stephani Waldron-Trapp, N.D.
September 3, 2016

If you have Celiac Disease or are gluten sensitive, it takes less than a crumb of something that contains gluten to trigger gastrointestinal inflammation and damage to the cells that line the gastrointestinal tract. The actual amount it takes is 1/10,000 of a particle of gluten to create internal damage.  That means that just cross-contamination from a restaurant, toaster, baking sheet, counter top, utensil, etc., is all it takes. Avoiding gluten cross-contamination or helping your body deal with it in circumstances like eating out at a restaurant or at a social gathering is best.

So What Can You Do?

  1. Let people know you are gluten free and spread the word on how little it takes to create internal damage!
  2. Avoid foods that seem gluten free when reading ingredients, but don’t state “gluten free” on them, and/or are made in facilities that also process wheat.
  3. When eating out at a restaurant, always speak to the chef prior to ordering or call ahead. Let them know you have a gluten allergy or have Celiac Disease. Discuss menu options with them and ask them to make your meal in an area that is not used to prepare gluten containing foods.
  4. When eating out at a restaurant or at a social gathering, consider taking a digestive enzyme that breaks down gluten just in case there is cross-contamination. These are not a free pass to eat gluten, but will help reduce any internal reaction or symptoms as a result of a small exposure.

Take a Digestive Enzyme for Potential Gluten Exposure!

Digestive enzymes break down food particles. Gluten can be broken down into amino acids with the use of digestive enzymes, reducing exposure to the gluten particle. These are not a free pass to consume gluten, but can be used in instances where there may be gluten exposure with cross-contamination or unknown ingredients. The digestive enzyme that I like is called “Identify Gluten”. However, there are several on the market. I suggest to purchase one with “DPP-IV” enzymes listed in the ingredients.

If you have questions about managing Celiac Disease, gluten sensitivity, or have other health concerns, please feel free to contact me. I offer a complimentary 10 minute consultation to answer any questions you may have regarding my services and how they may be beneficial for your health concerns.