<<Disclaimer: Verify this information before applying it to your situation.>> I just read Karen Bulmer's message and I must say that I understand what she is going through. It is very hard to live with non celiacs. I'm only one and my parents and brother are three. (A family of 4). I wonder how extreme our caution must be to avoid contamination. I suspect pans, pots, kitchen utensils, etc should be designated gluten specific, used only covered. What about the microwave? Once a gluten containing item (bread, flour fried chicken) is in there for a couple of minutes I looks to me that the microwave has atomized and airborned a bunch of material. And what about the oven? Or the pasta strainer? (gluten containing) pasta always leaves some sticky residue on the thing. Of course, it seems to disappear after thoroughly cleaning it, but... Can someone tell me if this looks like extreme caution, or if I need to be more stringent on the subject? Thanks. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~1996~~ 5' J A V I E R A L Z E R R E C A [log in to unmask]