Six Holiday Tips for Avoiding Cross-Contamination
Cross-contamination is incredibly common, and a huge source of anxiety for those individuals who experience gluten sensitivity.
These holidays, give yourself the gift of good health by following these handy pointers for avoiding cross-contamination.
With its patented enzyme action, caricain, GluteGuard can be helpful for reducing the risk of symptoms commonly experienced with accidental ingestion of gluten in food. Think of it as an extra layer of protection against hidden gluten, and a way to maintain a strict gluten-free diet for those with diagnosed gluten-sensitivity. If that’s you, remember to continue avoiding gluten, as GluteGuard is not a replacement for a gluten-free diet.
It can be tough to monitor your gluten-intake when in a foreign country, due to language barriers, traditional dishes and a lack of control of your own cooking. We suggest finding a local support group at your destination and bringing items from home if you feel uncomfortable buying foods that are unfamiliar. Being prepared with a translation that explains your dietary
Of course, the holidays are a time to indulge. However, with a gluten-free diet can be accompanied by a raft of nutritional deficiencies of you do not take the care to adapt your intake to ensure you’re making the correct dietary choices for your own health.
It is very easy to be misled by common misconceptions about gluten-free food or complicated ingredients labelled, especially when catering for large groups during the holiday season! Starches are often used as a binding agent for many foods. Recently, 14% of imported gluten-free foods sold in Australian supermarkets have been found not to comply with Australian gluten-free standards. Bouillon cubes, pre-made sauces and gravies contain wheat flour as a thickener, while frozen products sometimes utilise wheat flour to prevent sticking. Make sure to be wary when trying frozen mince pies, or sampling gravy with the Christmas ham!
- Keep the kitchen clean!
When in charge of food preparation, vigilance is key. Cross-contamination is easiest to prevent by being strict with your food preparation areas, utensils, chopping boards and food storage. Make sure to wipe down all surfaces before using them, use new pots to boil water, and use a separate toaster to avoid any crumbs sneaking on to gluten-free bread. Clear labelling also never goes astray, as does storing gluten-free foods and condiments in a different section of your pantry!
Especially for those who are new to gluten-free diets, all the preparation required before going out for eating can seem overwhelming and overzealous. By becoming fluent in reading food labels, you can reduce the stress that can sometimes surround gluten-free food shopping. Gluten is found in wheat, rye, barley and some oats- as aforementioned, remember that products may have been harvested, transported or processed in a facility that also comes into contact with gluten. By reading food labels properly, and using GluteGuard as a helpful adjunct to your gluten-free diet, you can ensure that your holidays are happy, healthy and gluten-free!
Dodds, K & Forbes, G (2016), ‘Gluten content of imported gluten-free foods: national and international implications’, Medical Journal of Australia, 205(7), p.316.
Contributor: Georgie, Scientific Writer.