I am still new to this and am just curious about how big a deal and to what degree cross contamination plays in recovery?

Do things cooked in a pot that once held gluten become a problem? Are things touched by spatulas that may have touched something with gluten something to worry about? What about things being fried in the same fryer? And to what degree do I need to worry about products produced in the same factory as things that contain wheat?

I still get symptoms quite often and I am wondering if it has anything to do with cross contamination as I have been very careful with the actual food items themselves.

Thanks!
Ariel

If you look at all the cross contamination messages in the sections, you'll many of us have different reactions. For myself and others who re sensitive, we've had to change all the pots, pans, cutting boards, utensils and so on. For some of us, dishwashers or boiling them may be enough. I wouldnt go near a fryer that had breading in it. Some people have serious trouble with items produced in a factory that also produces gluten containing products. There is also some messages on unusual things that can cause our outbreaks and pain. For me it was licking envelops which usually contain gluten in the adhesive.

Good luck

If you have a deep fryer at home, it must be replaced. It is impossible to clean it completely to make it safe for use now. It is important to wash things with soap and not rinse them just with water before using them for something else. I am also very sensitive and basically I approach gluten as if I had an epi-pen allergy.