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Hello:

I am relatively new to the group, as my 3-year old was diagnosed in
December.  I'm trying to get a handle on the issue of cross
contamination.  I'm beginning to feel like gluten is the equivalent of
nuclear waste in that it has an amazing half-life! I'm amazed that
gluten can survive the heat of boiling oil and can contaminate french
fries when fried in the same oil as breaded items.  Obviously I have a
lot to learn.

Is the problem with cross contamination that even miniscule amounts of
gluten will cause reactions or that the accumulation of trace amounts
will lead to problems. I'd appreciate any clarification you can give me
- I really want to understand what's going on in my daughter's system
and I'm reading so much on the issue of cross contamination and
avoidance but find no real explanation as to what's actually happening
in the body.

Many thanks in advance for enlightening me!

Joyce