Gluten on the Fridge?
You didn’t know gluten had wings, did you? This is the first in a series of tests regarding airborne gluten. If you haven’t already, you may want to check out my blog post on this subject.
I conducted this test on a whim, while my wife, Jill, and I were deep cleaning our kitchen. After many years of having a mixed gluten-full/gluten-free household, we decided it was time to clean house, and get the gluten out once and for all.
Obviously, any time you do a deep clean, you always find certain out-of-view areas where dust has accumulated. In our case, the worst of these was the top of the refrigerator. Before cleaning it, however, I got to wondering how much gluten there might be in that dust. Our Kitchen Aid mixer, where many “glutenous” concoctions have been made over the years, sits next to our refrigerator. So I knew that if there was any place in the kitchen where I might be able to illustrate the phenomenon of airborne gluten, that would be it.
I decided to pull out the Nima Sensor and do a quick test on that dust. In order to perform this test, I took a cotton swab and, after dipping it in water, I swabbed the top of the fridge. It hadn’t been cleaned up there for quite some time, so it picked up a pretty decent sample. After swabbing the fridge, I cut off the top of the swab and dropped it into a Nima Capsule.
Although I shot some video of this test, I’m currently quite backlogged due to trying to keep up with producing videos for all the food tests. For now, I’ll just post the results here. If you’re interested in watching the video, please check back at a later date!
Result: GLUTEN FOUND
Gluten can, most certainly, become airborne in certain circumstances. The most likely situation would be if it’s present in any powdery substance, such as wheat flour or baking mixes containing gluten. Because dust from powdery substances is easily expelled into the air, it can be inhaled by gluten-sensitive individuals. There are documented reports of people being adversely affected by inhaled gluten. Additionally, this dust can also drift to other locations, where it could possibly settle on eating surfaces or dishes, providing an avenue for being consumed by a gluten-sensitive person.