Why is it important to prevent cross contamination?
Ok, I have a question! Probably a stupid question, and maybe I’m looking to deep into this, I don’t know, but thought I’d still ask! This week I did receive my test results stating that I do definitely have Celiacs Disease :(! I have been researching stuff for weeks, constantly reading about it, and I have soooooooo many questions! First, I’m reading that there is NO food that is 100% gluten free, and that as long as the product has less than 20 ppm then they are allowed to label it as gluten free. I read that most companies may have 5-10 Ppm’s but that it will never measure down to zero. So if that’s the case, why is it so important to prevent cross contamination? I’m just wondering why People say it’s important to have your own toaster, dishes, etc….but really, how much gluten can you really get from using clean dishes, pans, strainers, or a toaster ?! I’m so scared to eat ANYTHING!
2nd, I’m not sure if fruits and vegetables are included in the foods that they’re talking about that aren’t 100% gluten free but here’s where I may be over thinking lol! If rain comes from the water on the earth evaporating and rising to form clouds, is that rain gluten free? That water could be evaporated from the part of the earth where wheat, rye, and barley crops are growing! So when it rains on the fruits and vegetables does it make those not gluten free? ?!
So Really I’m just wondering if NOTHING is actually 100% gluten free do we really need to worry so much about cross contamination? I know I’m thinking too hard, but I just want to make sure I do everything right and now I’m afraid to really eat anything ?!