Patient/caregiver was educated on foods to measures to prevent contamination with gluten as follows:
- While doing your grocery, read through the labels on the food products carefully. Look for products that are labeled “Gluten free”.
- Store gluten free foods and gluten containing foods separately, to avoid any potential contamination of gluten free foods with gluten and gluten allergic response.
- Wash the dishes, cutlery, and other kitchen equipment thoroughly, to avoid potential for contamination with gluten.
- Maintain designated cooking utensils, serving spoons, and storing containers for gluten free foods. Having the same kitchen equipment for both gluten free and gluten containing foods can precipitate risk for contamination of gluten free foods with gluten, thus increasing the risk for gluten allergic response.
- Prefer picking your vegetables, meat, and cheese well packaged from the grocery stores. Avoid picking them unpackaged, to avoid risk for contamination with gluten from gluten containing foods stored in the neighborhood.
- Avoid all ready-to-consume meals in the grocery stores, left open for picking by individual customers. Cross-contamination with gluten is a severe risk, when individuals use the same spoon to serve breaded products and gluten free products.
- While ordering food from the restaurants, read through the menu carefully, to make a wise selection on your order for gluten-free foods. Check with the restaurant staff regarding any ingredients and method of preparation, if needed, to prevent any accidental consumption of gluten.
