Jump Start Your Health with Elizabeth Johnson, RHN

Should I Set Up A Shared Gluten Kitchen – or a 100% Gluten Free One?

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“A healthy lifestyle can help you thrive and live a life you love! I’m here to guide, inspire and help you up that mountain, step by step to your healthiest self.”

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Feeling sick, sluggish, unhappy and stuck can be undone by the right mindset and lifestyle changes. When you’re sick the mountain to climb to health feels impossible. Elizabeth focuses on helping women with chronic illness, autoimmune conditions and digestive disorders.

Should I set up a shared kitchen or a 100% gluten-free kitchen?

Whether you’ve just been diagnosed with celiac disease or are on a gluten free diet and are still having symptoms, it’s time reassess your kitchen scenario and ask yourself a few questions. According to a study done by Beyond Celiac more then half of people with celiac disease share a kitchen to some extent. Remember this can vary between having more then half the food in your kitchen be gluten foods and having one box of regular gluten cookies stashed away. So when sharing a kitchen it varies substantially on how much of your kitchen is actually gluten free.

Questions to ask yourself when making the decision:

How many people am I sharing a kitchen with and what ages?

  • The risk of gluten cross contamination is highest in a busy kitchen with young children. If this is your house and it’s possible, having a 100% gluten free kitchen is safest for you.  If you’re sharing the kitchen with one other adult and they are very knowledgeable about your condition then having a shared kitchen is probably manageable.

How big is the kitchen? Will I have a space on the counter that can be dedicated gluten free?

  • If you’re kitchen is very small and there isn’t space for a separate space on the counter then consider making the entire kitchen gluten free. It is possible to share a counter top but crumbs are sneaky.

How understanding are those that I live with?

  • It’s important that whoever you’re sharing your house with that they are at least open to learning about the gluten free diet. If they are opposed to learning then having a 100% gluten free kitchen is what’s best for your health. It’s a learning curve for everyone involved, but it’s important that those in your household are open to learning what they need to know. If they’re understanding and willing to learn how to keep you safe then having a shared kitchen is a possibility.

shared gluten-free kitchenShared Kitchen Top Tips:

  • Don’t have any gluten flours in your kitchen, not only does flour get everywhere, it’s very hard to clean.
  • Have a separate part of the kitchen counter and cabinet for gluten foods, keep every where else strictly gluten free.
  • Have the top shelf of your refrigerator be gluten free.
  • Mark all of your gluten free foods (especially jars, condiments, butters, yogurts)  with stickers to make sure they stay gluten free.
  • If it’s been several months and you still feel ill consider switching to a 100% gluten free kitchen.
  • Have all of your gluten free pots, pans, spoons and separate items be a different colour to make them easy to tell apart. All of my gluten free items are red to make it easy to tell them apart.

Step-by-Step – How to Set up a Shared Gluten Kitchen Here

100% gluten free kitchen100% Gluten Free Kitchen Top Tips:

  • Throw away items that are opened that could be cross contaminated (like for example baking supplies like sugar and baking soda will most likely have been cross contaminated by double dipping measuring cups and spoons)
  • Instead of throwing away gluten containing foods that are unopened donate them to a food bank.
  • Be appreciative to those in your life. It will be hard for yourself and those you live with so try to keep it positive.

Step-by-Step – How to Set up a 100% Gluten-Free Kitchen Here

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Elizabeth Johnson, RHN

About Elizabeth, Holistic Nutritionist

In 2006, when Elizabeth was 15, she developed digestive symptoms after a case of food poisoning while vacationing in Tampa Bay – a hot dog eaten during triple overtime.

For six more years, her health continued to decline, she lost weight and suffered from severe fatigue, anemia, nausea, vomiting, bloating, fainting spells, joint pain and hair loss. At that point, she was finally diagnosed with celiac disease.

In 2014, while her health improved on a gluten-free diet,  her diet of gluten-free processed cookies, pizzas and cakes wasn’t helping her health.

She continued to suffer with many of the same symptoms. After a bad viral infection that lead to viral encephalitis, she was also diagnosed with reactive arthritis. Elizabeth still struggles with ongoing nerve damage and pain on the right side of her body.

Elizabeth decided she had to get serious about restoring her health. She improved her diet, changed her mindset and enrolled in a Holistic Nutrition Diploma program. She discovered first hand how to provide her body with the nourishment it needed and her mind;  positive thoughts. It  transformed her life.

In 2016, Elizabeth graduated with a Diploma in Holistic Nutrition, established Nutritiously Well and started helping others!

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  • *Information and perspectives provided in ‘Jump Start Your Health with Elizabeth Johnson, RHN’ are intended to provide general information, without independent verification on the part of The Celiac Scene for the accuracy of the information provided to it. The information is specifically not intended to be a substitute for medical diagnosis or treatment by your physician or other health care professional. You should always consult your own physician or other health care professionals about any medical questions, diagnosis, or treatment, especially before trying any diet. The Celiac Scene does not accept any liability for any injury, loss or damage incurred by use of or reliance on any content contained herein.