Good article on Natural News recently reminding us to be careful about cross-contamination in our own kitchens.
This resonated with me as P and I are currently considering knocking a wall through to extend the kitchen and make two distinct areas. I will lose the office where I see patients – and that’s part of the reason for me stopping taking new ones on, but I think the time is coming where I need to be a bit more careful kitchen-wise.
We have been considering it for a good while as our kitchen is pretty small and it is hard to keep away from gluten especially when the boys are home. It came to a head (literally) last week when I reached across to get the salt when cooking and breathed in the steam from P’s rice cooker. He usually does that in the garage for me and I didn’t realise he had brought the pot into the kitchen and it was still steaming away. Suffice to say I lost two days to a migraine again :(.
So, have a read of the useful advice here. I have used the problem in the past as a nice excuse to buy pretty new things for my gluten free area – all my pans are red ceramic, my knives and utensils are pastel-coloured and I have my Thermomix, tins and glass jars all on one side. Works OK but, after last week, I really think we might have two hobs and two cookers or one of those long 6 burner hobs so I don’t have to crick my neck constantly trying to avoid steaming/spitting halloumi rice/couscous and the like.
What do you do? Can you pass on any tips for us…?
(Source: FM forum, Nov 12.)