An allergy becoming popular in today’s society
It’s slithering on the streets. It’s floating in the air. It’s entering our homes, and contaminating our children… It’s the slime! Just kidding, it’s celiac. As funny as this may seem, this disease is no joke. Celiac (pronounced silly yak), is an allergy that’s becoming more and more popular in today’s society. The only problem with this is that we are not educated on it, which therefore puts all of those who have it in danger.
Celiac is a disease in which intolerance in your blood causes your body to reject gluten. This doesn’t seem so bad, until you realize what gluten is. Gluten is a protein found in wheat, barley, malt, food starch and most known fillers. Many of these fillers are used when making things we eat every day. When you have celiac disease, you cannot eat pasta, bread, certain rice, oatmeal, cake… (Etc.) Basically, anything that has flour. When on a gluten-free diet, some alternatives are rice and corn pasta, gluten-free bread and oatmeal, corn or rice cereal, and most fruits and vegetables. Given the advanced research and studies in our times, those who have celiac disease can live a healthy life as long as they learn to love reading labels and those around them are very careful.
Cross contamination a person’s nightmare
Cross contamination is every celiac disease person’s nightmare. Believe it or not, a tiny breadcrumb fallen into a plate of corn pasta can have such negative effects on the eaters. Many effects of a celiac eating gluten can cause long term damage, especially if some of these effects are; internal bleeding, stomach and mouth sores, projectile vomiting, temporary paralysis and in serious cases, stomach cancer. This is why when in the manufacturing or food business; it is your job to be very careful.
If you just found out you have celiac disease, live in a house with other members who eat a gluten-filled diet, a business owner or a curious reader, here are some ways cross contamination of gluten can be prevented :
- Have specific pots, pans, utensils, dishes, toaster (Etc), used only for the gluten-free eater.
- Have separate condiments (ketchup, mayonnaise, butter) used only for the gluten-free eater.
- Have a specific shelf or drawer in your kitchen for gluten free foods.
- When baking, make sure everything is washed before using, and prepare gluten- free recipes first to be put away, well-wrapped, in a contamination-free zone.
- Avoid “double dipping”, sharing drinks, and utensils (etc) at an event with other people eating gluten.
- Avoid restaurants without a gluten-free menu, or if unavoidable, always speak to the chef/waiter before ordering and/or eating.
Like the slime, gluten has a way of creeping around your life when not cautious. The number one tip for a celiac is to always be aware. It goes without saying to always have a gluten-free snack in your purse or glove–compartment and to make sure all relatives and close friends are aware of the seriousness of your allergy. Some things are unavoidable, which is very unfortunate, but cross contamination of gluten can be avoided if the necessary precautions are taken.Don’t be lazy or slack off in this department, because the effects of gluten on a celiac are very serious. There is nothing worse than to see a loved one end up in the hospital because you weren’t aware. Celiac is a disease whose victims are growing in number, ask your doctor about getting tested before it can damage you, too.