🌟 Cross Contamination!

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It is Celiac & Gluten Awareness Month!

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Cross Contamination

Just a little bit of gluten can ruin a good meal

Cross contamination can turn a perfectly good gluten-free meal into a health hazard. Today, let's discuss this critical topic because, as they say, a little crumb is a big deal.

Here's the scoop: anything containing over 20 parts per million of gluten is considered significant. To put it into perspective, a single bread crumb contains about 60 parts per million of gluten. That's enough to trigger a reaction in someone with gluten sensitivity or celiac disease.

Cross contamination can occur in various ways, but it typically falls into four main categories:

• crumbs

• residue

• airborne flour

• immersion

These may not be top of mind when dining out or cooking at home, but they're essential to understand.

Cross Contamination Solutions Mini Course

Are you ready to conquer gluten contamination? In our mini course, we cover how to remove gluten, cross contamination hotspots, and how to eliminate potential contamination from crumbs, residue, airborne flour, and immersion.

So, what are you waiting for? Sign up for Cross Contamination Solutions today, and let's unravel the mysteries of gluten together. See you there!

To learn more about cross contamination please join the Cross Contamination Solutions Mini Course.

Stay tuned for more helpful tips coming your way soon!

Links For You

Free Mini Courses During Celiac Awareness Month!

✻ Cross Contamination Solutions Mini Course

✻ Hidden Gluten & Ingredients Mini Course

✻ The Problem With Gluten Mini Course

✻ What Is Gluten Mini Course

✻ See All Celiac & Gluten Awareness Month Posts

✻ Newsletter/Daily Tip

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