Video courtesy of Nationwide Children's Hospital.
-Having a Celiac disease means 6-year-old Libby Berg has to avoid gluten. Naturally, it's found in grains like wheat, barley and rye. But as a partial ingredient, it's in tens of thousands of products and even traced amounts can damage Libby's digestive tract. Avoiding it isn't always easy, but for Libby, it's necessary. -It's kind of a heavy load at 6 to think about what-- every time you eat something, you know, and she doesn't seemed bugged down by it but, you know, we are. -Having a gluten intolerance means the birds have to be careful. But it doesn't mean messing out on things like backyard barbecues. In fact, there are easy ways to make sure your gluten-free guests are safe this summer. -A lot of the meats that you cook in as well as vegetables and fruit on a grill would be gluten-free. It's just what you add to it. -Mary Kay Sharrett is a registered dietitian with Nationwide Children's Hospital. She says, the biggest cookout threat is cross contamination. For example, these patties might look identical. But the one on the left was marinated in products with gluten. So it's important they're separated every step of the way. -If you use a spatula to flip one and you would make a mistake and use this spatula to flip the gluten-free that also could be carrying cross contamination back and forth. So you do have to be careful with that. -It might surprise you to know that heat will not kill the gluten contaminants. So the grill either has to be cleaned or meat cooked in foil, as for sides, there are plenty of traditional dishes that are safe. -Fruit salad is usually gluten-free, baked beans and fresh veggies are usually gluten-free. Most salad dressings are gluten-free but that's easy to look at the label. -And with a little planning, it's easy to make sure your guests are safe and satisfied. At Nationwide Children's Hospital, this is Clark Powell, reporting.