By Melinda Martell
Guest Blogger, College of Nursing and Health Care Professions
The ultimate challenge becoming gluten-free is eating outside the home. Whether at families, friends’ houses or restaurants, cross-contamination is every Celiac’s worst nightmare. It only takes a crumb of gluten to affect a Celiac. Cross-contamination is a real threat that can happen when using shared toasters, colanders and cutting boards. Even the bulk food bins at stores can be contaminated. Sharing mayonnaise, peanut butter, jelly, butter, etc. is also a potential source of cross-contamination. A tip is to buy these items in a squeezable form.