Learn about Gluten and the cross contamination risk with Martin D. Fried MD, Pediatric Gastroenterology and Nutrition. Produced by DrMDK.com
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People think if they just kind of feel the products, you’re okay with celiac disease, but gluten—makeup, toothpaste and some other things? Lipgloss, candy and the real problem with gluten is cross-contamination. If somebody wants to eat oat which is not a gluten-ride food it can be harvested in the same combine that had wheat in it and therefore you get cross contamination. You go out to a restaurant they use the same pots and pans for making their food for everybody else as they do for you, there may be bread crumbs that are left over in the pan and cross contamination is a big problem. It is like you're in a gluten-reduced diet. It’s a gluten-free diet. It must be free. The amount that’s required to make the auto-antibodies is extremely small, there’s really no room for having a little bit in your diet. Do you have any websites that you would recommend to help people guide them through this process of picking the right kind of food? Yes. The North American Society of Pediatric Gastroenterology, the nutrition as a celiac website that Children’s Health Foundation has a website. Columbia Presbyterian Medical Center is a very good website. Peter Green and an internist and adult gastroenterologist is one of the leaders in the field of celiac and he’s at Columbia University. It’s important that people should go websites not seeing ads all over but ones that seem to be putting the information correctly. I saw what’s called celiac.com they look pretty good. Yes, I have that celiac.com. The best thing to do is to call the manufacturer. If you're buying a product that’s in the supermarket and you're not sure, the best thing is actually to call manufacturers and stick to them and find out. A lot of parents with kids with celiac disease do that.