If you suffer from serious food intolerance such as gluten intolerance, preventing cross-contamination of food is the single most important thing you can do to protect your wellness and prevent discomfort and pain. Many people may underestimate the severity or their food intolerance, or else they may overestimate how well they are screening their diet. This article will look at how the two issues above, as well as common sources of cross-contamination and how to prevent them.
The Severity of Food Intolerance
No two people will react in exactly the same fashion if they come into contact with a food that they are intolerant to. You may even react differently to the same food over time, such as become more intolerant. The best advice I can give when thinking about these issues is to be diligent in you elimination of the food you are intolerant to. It really is an education to discover all the ways and places in which you can come into contact with a type of food. Gluten intolerance is one of the most widely publicized types of food intolerance and can be the most difficult to handle. There are boatloads of “experts” who will give you advice that will hurt more than it will help, and is based on nothing more than their naked opinion or what worked for them personally.
It is important to get good and complete advice, as well as second opinions, if required, from your health professionals before embarking on a radical change in your lifestyle or diet. Don’t follow one person’s advice no matter how sure they think they are. Work over time, to educate yourself more and more.
How Much Is Sneaking In?
You may still feel bad after you think that you have eliminated all of the cross-contamination of food in your diet. You may still be experiencing negative symptoms. While it is true, especially with gluten intolerance, that the body can take many months to heal, eliminating the food to which you are intolerant will create a positive result in how you feel and a reduction in related symptoms.
There are so many ways that you could be continuing to expose yourself to food cross-contamination. Your house, and kitchen, in particular, has many areas of concern. You really need to check every nook and cranny and make sure you know that everything is well cleaned and you know who is using what and how. It does no good for you to clean things and have a roommate or child spread unseen gluten flour all over the place, or even a few dozen crumbs. That would certainly make me ill. Also, make sure that your condiments are clean and there is no gluten cross-contamination, for example, and also that no one is using those condiments in a way that will contaminate them again.
Next, you need to make sure that if you are a guest or if you are visiting a restaurant that whatever you get really is not cross-contaminated. Does your host really understand that they cannot use the same spoon to stir your pot as theirs, or that your food cannot touch theirs. Are your hosts dishes and counters and condiments completely clean? Ask these same questions about a restaurant that you visit, and you will be on the right path to preventing cross-contamination of food.