cross-contamination as utensils are switched quickly between different foods and dishes. One minute, a serving spoon is in GF potatoes; next minute, it’s deep in gluten-saturated macaroni.
Bakeries and pizza parlors have wheat-flour dust that can remain in the air for twenty-four hours or more.
Glue on envelopes can have gluten. So can the adhesive on stickers and postage stamps.
Play dough is more often than not made with wheat flour.
Dentists give out toothpastes that may contain gluten—be sure to ask.
Some medications use gluten as a binding agent or filler.
Some candy is dusted with wheat flour to keep it from sticking when packaged.
Some seasonings contain wheat flour/gluten to help eliminate clumping.
Some cosmetics, lotions, creams contain wheat/flour gluten, too—be sure to check their labels.
CHAPTER NINE
Medical Research and Staying Up-to-Date
Do what we do:
Sign up on a GF email group as many members are likely even more on top of things than you are.
Type in various search words into Google®, Swagbucks®, or your favorite search engine for more information. Try using search words such as: Celiac Disease, Celiac Sprue, gluten-allergy, Gluten-Free, gluten intolerance, wheat allergy, gluten sensitivity, rye, barley, oats, wheat, and spelt. Search out, as well, doctors and clinics that specialize in CELIAC DISEASE research.
Go to the Mayo Clinic® website at:
and read what they have on CELIAC DISEASE.
Read up on the University of Maryland’s Celiac Disease Research Center and what they’re studying.
Check out books from the library.
Buy those books that you want to have immediately at hand for reference other than just for the length available during a book’s library check-out time.
Create a wish list on Amazon.com for GF books and for GF foods that you’d like to have; so others know what foods they can get for you.
Search out support groups and classes that may have more information.
Read our blog and visit our web-sites:
http://www.theglutenfreewaymyway.com
and
http://www.facebook.com/#1/pages/The-Gluten-Free-Way-My-Way/113660675319181
CHAPTER TEN
Go with Your Gut Instinct…Literally
We cannot emphasize enough—
If you feel that something doesn’t look right, or may have gluten in it (no matter what someone else tells you), DON’T BUY OR EAT IT!
CHAPTER ELEVEN
Traveling
Making the most of a vacation while living GF is easier if you follow some of these tips:
1. Plan ahead—check your favorite national chains (such as Whole Foods Markets®) to see if they have a store near or at your destination. The best way to enjoy your vacation is to be healthy and take the GF Way the entire time. The worst way to vacation is to end up gluten contaminated even if you’re told a food is GF; allergic-reactions times get faster and are worse the longer you’re GF.
2. Take as much GF-Way foodstuffs and personal care items as you can with you. If you’re flying and/or going international, be sure to check the requirements and regulations of airlines, customs, cruises, ships, et cetera, to keep up-to-date. If you have an official diagnosis from your doctor, you may be able to take more items with you than someone who doesn’t—again, check with the companies you are using for your travel.
3. There is at least one GF-travel group, Bob and Ruth’s Gluten-Free Dining and Travel Club®, that regularly takes cruises and field trips. When on a cruise ship, this group provides a dedicated GF kitchen so that those who are eating don’t have to worry about cross-contamination.
4. Some places, like certain time-share condos, have special services that allow you to pay and provide a grocery list to the staff before you arrive. The staff will purchase and place your items in your condo for you. I’ve had the option to do this, but have yet to try it, mainly because we’ve always gone to a condo close enough that we can take most of our own GF food with us and/or find it in destination stores with regular stocks of GF food.
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